Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups

Jeremiah, L. E.; Dugan, M. E. R.; Aalhus, J. L.; Gibson, L.L.

doi:10.1016/s0309-1740(02)00309-1

Cited by 100 publications

(62 citation statements)

References 31 publications

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“…It is generally accepted that higher levels of intramuscular connective tissue, particularly the more mature cross-links, are associated with reduced beef tenderness (Jeremiah et al, 2003). Collagen content and solubility were unaffected by breed type, slaughter age and first-season feeding (P > 0.05; Table 3).…”

Section: Collagen Content and Solubilitymentioning

confidence: 97%

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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Section: Collagen Content and Solubilitymentioning

confidence: 97%

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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“…The exact reason is unknown but it was postulated that the intramuscular fat loosens up the microstructure of the muscle, thus allowing more water to be entrained (Lawrie and Ledward, 2006). Similarly, Jeremiah et al (2003) have observed that fatter meat cuts sustained lower thaw-drip and total cooking loss. The same researchers have determined that fat is highly correlated (r=0.62) with juiciness of major beef muscles and muscle groups.…”

Section: Objective and Subjective Meat Quality Traitsmentioning

confidence: 99%

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj¹,

Oliveros²,

Hwang³

2012

Korean Journal for Food Science of Animal Resources

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Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short termfed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

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“…A certain amount of lipid in IMF can enhance meat flavor, juiciness, water holding capacity, and tenderness (Ruiz et al, 2001;Jeremiah et al, 2003;Webb and O'Neill, 2008). IMF accumulation during growth results not only from an increase in the number of adipocytes within muscles but also from an increase in adipocyte volume.…”

Section: Introductionmentioning

confidence: 99%

Follicle-stimulating hormone increases the intramuscular fat content and expression of lipid biosynthesis genes in chicken breast muscle

Cui

Liu

et al. 2016

J. Zhejiang Univ. Sci. B

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Intramuscular fat (IMF) is a crucial factor in the quality of chicken meat. The genetic basis underlying it is complex. Follicle-stimulating hormone (FSH), well-known as an effector in reproductive tissues, was recently discovered to stimulate abdominal fat accumulation in chicken. The effect of FSH on IMF accumulation and the underlying molecular regulatory mechanisms controlling both IMF and abdominal fat deposition in vivo are largely unknown. In this study, two groups of chickens were treated with chicken FSH or a placebo. The lipid content of breast muscle, abdominal fat volume, and serum concentrations of FSH were examined. Related genes implicated in breast muscle and abdominal fat accumulation were also investigated. Compared to the control group, the triglyceride (TG) content of breast muscle and the percentage of abdominal fat in FSH-treated chickens were significantly increased by 64.9% and 56.5% (P<0.01), respectively. The FSH content in the serum of FSH-treated chickens was 2.1 times than that of control chickens (P<0.01). Results from quantitative real-time polymerase chain reaction (qRT-PCR) assays showed that relative expression levels of fatty acid synthase (FAS), lipoprotein lipase (LPL), diacylglycerol acyltransferase 2 (DGAT2), adipocyte fatty acid binding protein (A-FABP), and peroxisome proliferator-activated receptor γ (PPARγ) were significantly upregulated in breast muscle following FSH treatment (P<0.01). Treatment with FSH also significantly increased relative expression levels of FAS, LPL, DGAT2, A-FABP, and PPARγ in abdominal fat tissue (P<0.05). The results of principal component analysis (PCA) for gene expression (breast muscle and abdominal fat) showed that the control and FSH treatment groups were well separated, which indicated the reliability of the data. This study demonstrates that FSH plays an important role in IMF accumulation in female chickens, which likely involves the regulation of biosynthesis genes related to lipid metabolism.

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Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups

Cited by 100 publications

References 31 publications

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

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

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Follicle-stimulating hormone increases the intramuscular fat content and expression of lipid biosynthesis genes in chicken breast muscle

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