Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tenderness

Møller, A.J.

doi:10.1016/0309-1740(81)90015-2

Cited by 143 publications

(73 citation statements)

References 11 publications

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“…As expected, LVES accelerated the rate of pH decline in all three muscles, which resulted in a brighter red colour at the grade site at 24 h [higher L* (+1.6), hue (+0.7) and chroma (+2.3); all P < 0.01]. Contrary to previous reports in the literature (Smith 1985;Aalhus et al 1994), in the present study LVES did not improve the amount of subjectively assessed marbling at the time of grading. However, LVES did result in a significant (P < 0.05) improvement in shear force in the LT (-0.81 kg) and the LL (-1.15 kg).…”

Section: The Effect Of Low Voltage Electrical Stimulationsupporting

confidence: 62%

“…Severing these tissues causes the longissimus thoracis et lumborum (LTL) to support more of the weight of the carcass side, reducing rigor related shortening in that muscle. Both the initial results of the Virginia researchers (Claus et al 1993;Wang et al 1994Wang et al , 1995 and results of a similar procedure tested at Lacombe (Aalhus et al 1999) indicated that pre-rigor cuts consistently increased sarcomere lengths and improved shear force and taste panel tenderness in muscles of the LTL. In the Lacombe study, shear force was reduced by as much as 2.5 kg (15-25%) and the proportion of unacceptable overall palatability scores was reduced from 20% in CON samples to 3% in treated samples.…”

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confidence: 97%

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Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

Aalhus¹,

Larsen²,

Dubeski³

et al. 2000

Can. J. Anim. Sci.

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tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation. Can. J. Anim. Sci. 80: 51-58. Carcasses from 59 market-ready steers of an estimated Canada 1 yield grade were used to compare the effects on carcass grade and meat quality of modified, on-line, altered suspension (MOLAS), with or without the application of low voltage electrical stimulation (LVES). Due to conformational changes at the grade site, MOLAS negatively affected both yield and quality grades. However, MOLAS did significantly (P < 0.05) reduce shear force in the longissimus thoracis (LT) and longissimus lumborum (LL) muscles (decreases of 0.65 and 2.11 kg, respectively). In the LT, MOLAS and LVES had similar, non-additive effects; a similar proportion of carcasses (86%) were classified as tender (shears < 5.6 kg) compared to controls (CON; 60%). In the LL, MOLAS was more effective than LVES, and combined MOLAS and LVES had the greatest effect. Only 23.3% of CON carcasses were categorized as tender compared to 53.3% for MOLAS, 27.6% for LVES and 89.7% for combined LVES and MOLAS. Consumers were able to discern these differences, rating MOLAS steaks more highly than CON steaks for almost all hedonic and descriptive traits. Despite significant improvements to tenderness the MOLAS procedure had a negative influence on carcass grade due to conformational changes. The present grading system would need to be modified to accurately assess MOLAS carcasses. Anim. Sci. 80: 51-58. Les carcasses de 59 bouvillons finis de catégorie de rendement boucher estimative Canada 1 ont servi pour comparer les effets, sur le classement de la carcasse et sur la qualité de la viande, d'une modification de la méthode d'accrochage OLAS, assortie ou non de stimulation électrique à basse tension (SEBT). Par suite des modifications résultantes de la conformation au point de classement officiel, l'accrochage modifié avait un effet négatif sur le rendement boucher et sur la qualité. En revanche, il causait des réductions significatives (P < 0,05) respectives de 0,65 et de 2,11 kg de la force de cisaillement dans le longissimus thoracis (LT) et le longissimus lumborum (LL). Dans le LT, l'accrochage modifié et la SEBT exerçaient des effets similaires, mais non additifs, les mêmes proportions de carcasse (86 %) se classant comme tendres (force de cisaillement < 5,6 kg) par comparaison avec 60 % dans le traitement témoin. Dans le LL, l'accrochage modifié était plus efficace que la stimulation élec-trique, mais c'est la combinaison des deux techniques qui produisait les effets les plus spectaculaires: alors que seulement 23,3 % des carcasses témoins étaient classées comme tendres, le pourcentage passait à 27,6 % pour les carcasses SEBT, à 53,3 % pour celles à l'accrochage modifié et à 89,7 % quand les deux techniques étaient combinées. Ces différences étaient perceptibles au jury de dégustation, lequel cotait les steaks MOLAS plus favorablement que les steaks témoins pour la quasi-totalité des caractères hédoniques et descriptif...

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Section: The Effect Of Low Voltage Electrical Stimulationsupporting

confidence: 62%

mentioning

confidence: 97%

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

Aalhus¹,

Larsen²,

Dubeski³

et al. 2000

Can. J. Anim. Sci.

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show abstract

“…Eight to 10 prisms (1 × 1 cm in cross section) cut parallel to the direction of the muscle fibre were obtained from each piece of meat. The parameters measured were maximum shear force (kg/cm 2 ) (Møller, 1980), and the total work performed to cut the sample or the area under the curve obtained (kg/s cm 2 ) (Ariño et al, 2006). The chemical composition of the meat was determined on longissimus dorsi muscle samples, which were analysed for moisture (AOAC official method 950.46), CP (AOAC official method 981.10), fat (official method 960.39) and ash (AOAC official method 920.153).…”

Section: Methodsmentioning

confidence: 99%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

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“…Ease of disintegration After 6-7 chews, the ease with which the meat breaks down into particles in the mouth Not easily-easily the final yield after maximum shear force corresponds to the connective tissue component (Moller, 1981). Consequently, the first peak of the WB curve is related to the contribution of the myofibrillar structure to toughness.…”

Section: During Eatingmentioning

confidence: 99%

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Nian

Kerry

Prendiville

et al. 2017

Irish Journal of Agricultural and Food Research

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Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.

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Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tenderness

Cited by 143 publications

References 11 publications

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

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