Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

Abstract

Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after exsanguination from the left side of 12 carcasses and chilled in an ice bath to induce cold shortening (excised, rapidly chilled). At 24 h postmortem, the corresponding muscles were removed from the right side (conventionally chilled). All muscles were cut into 2.54-cm-thick steaks and assigned to one of two postmortem times (1 or 14 d), and to raw and cooking treatments. Steaks were cooked at 260°C (FAST) or 93°C (SLOW) in a forced-air convection oven to an internal temperature of 70°C. Cooking loss, cooking time, and Warner-Bratzler shear force (WBSF) were measured on cooked steaks. Sarcomere length (SL) and the extent of proteolysis of desmin were measured on raw and cooked steaks. As expected, the excised, rapidly chilled muscles had a much more rapid (P < 0.05) temperature decline than those that were conventionally chilled. The excised, rapidly chilled

Association of CAPN1 and CAST gene polymorphisms with meat tenderness in Bos taurus beef cattle from Argentina

“…The WBSF values from the present study (Table 1) were higher than many others reported in the literature (Shackelford et al, 1999;King et al, 2003). Both the lack of an aging period and the cooking method could have contributed to obtaining such high values.…”

“…Both the lack of an aging period and the cooking method could have contributed to obtaining such high values. It has been demonstrated that chilling and cooking rates and the interaction between these factors can have dramatic effects on beef tenderness (King et al, 2003). Moreover, the highest WBSF values are usually obtained 24 h postmortem, and coincidentally that was the sampling point chosen in the present study.…”

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

“…It is generally accepted that loss of liquids during meat cooking is due to heat-induced protein denaturation which causes less water to be entrapped within the protein structures held by capillary forces . In addition, fast heating was reported to cause severe myofibrillar shortening and decreased sarcomere length and this was associated to higher cooking loss (King et al, 2003). Recently, relations between heating rates, cooking losses and protein changes were more completely established on pork also at a secondary protein structure level by means of combined FT-IR spectroscopy and low-field NMR relaxometry, as higher water depletion induced by faster heating was found to lead to random structure and aggregated b,-sheet as well lower content of a-helical structures (Wu et al, 2007).…”

Effect of ageing time on beef quality of rustic type and rustic x Charolais crossbreed cattle slaughtered at the same finishing grade

“…The differences in the response of parameters used to estimate water holding capacity might be due to differences in the origins of the liquid lost in each process. During cooking, the lost liquid comes from constitutive water and from the fat melted during heating, so the difference between breeds is attenuated (Mandell et al, 1997;King et al, 2003). Losses due to thawing, however, come mainly from constitutive water and, because of the effect of genotype on muscle structure and, hence, its capacity to retain water, observed differences between genotypes in water loss are more pronounced.…”