Color stability and tenderness variations within the gluteus medius from beef top sirloin butts

Apple, J. K.; Machete, James Buttie; Stackhouse, Ryan J.; Johnson, T. M.; Keys, Cari A.; Yancey, J. W. S.

doi:10.1016/j.meatsci.2013.06.015

Cited by 11 publications

(5 citation statements)

References 32 publications

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“…These findings obtained in this study are similar to those reported by many researchers (Farouk and Swan 1998;Boles and Swanb 2002;Hernández et al 2006;Apple et al 2014), whereas they are lower than the values reported by some researchers (Ziauddin et al 1993;Hernández et al 2006). As stated by Hernández et al (2006), this dissimilarity may result from slaughtering animals under stress, freezing conditions of meat at the beginning and during thawing.…”

Section: Resultssupporting

confidence: 90%

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Application of Ohmic Heating System in Meat Thawing

Balpetek

Gürbüz

2015

Procedia - Social and Behavioral Sciences

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This study was conducted in order to determine the application of ohmic heating system in meat thawing and its effects on quality. The fastest thawing and the least weight loss were observed in the samples in which the ohmic method was employed (p<0.05). Considering the frozen storage period, an increase was determined in pH value and decrease was determined in a w and moisture values in consequence of all thawing methods applied on samples. Consequently, it has been concluded that use of ohmic heating system to thaw frozen meat provides less weight loss and shorter thawing time.

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Section: Resultssupporting

confidence: 90%

“…Farouk et al (2013) expressed that there was a positive correlation in frozen meat between the freezing point and pH value, and pH value increased as the temperature rose. Apple et al (2014) reported that the pH value belonging to M. gluteus medius muscle changed between 5.40-5.43.…”

Section: Resultsmentioning

confidence: 99%

Application of Ohmic Heating System in Meat Thawing

Balpetek

Gürbüz

2015

Procedia - Social and Behavioral Sciences

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“…Of all top sirloin muscles evaluated, the GMD subunit displayed the highest L* value, indicating the lightest color. Given the findings of the present study, further research may be necessary to explore color stability of individual sirloin muscles and subunits, expanding upon findings from Apple et al (2014), who reported a color gradient does exist within the GM. Additionally, Mancini and Hunt (2005) reported that color of varying muscles may differ because of pH and muscle function or feeding and management practices of the live animal.…”

Section: Colormentioning

confidence: 86%

“…The National Cattlemen's Beef Association has praised the numerous innovative steaks and roasts that emerged from this study, referring to them as "next generation value cuts" (Lepper-Blilie et al, 2014). Although some research has been conducted on muscle characteristics of the beef top sirloin butt (King et al, 2009;Machete, 2009;Hosch et al, 2013;Machete et al, 2013;Apple et al, 2014;Smith et al, 2014;Colle et al, 2015Colle et al, , 2016Olson et al, 2019;Beyer et al, 2021;King et al, 2021), smaller muscle portions such as the GA remain understudied and underutilized (Clark et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt

Jepsen

Buren

Epperson

et al. 2023

Meat and Muscle Biology

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Muscle profiling improves value and optimization of beef carcasses by expanding knowledge of physical, com-positional, and marketable attributes of single-muscle cuts. Extensive profiling for individual muscle portions of the NAMI #184 beef top sirloin butt remains understudied. The objective was to compare fluid loss, objective color (L*, a*, b*), pH,and objective tenderness of the biceps femoris (BF), gluteus accessorius (GA), gluteus medius, dorsal (GMD), and gluteus medius, ventral (GMV). Beef top sirloin butts (N=70) were collected from carcasses ranging in quality grade (USDA Select and Top Choice), hot carcass weight (light≤362 kg, medium=363 to 453 kg, heavy≥454 kg), and ribeye area (REA; small≤27.8 cm2, medium=27.9 to 40.6 cm2, large≥40.7 cm2). Warner-Bratzler shear force values were the low-est for the BF and GA (P<0.001) and were significantly different than the GMD and GMV. The GA reported the lowest percentage of fluid loss in raw and cooked forms (P<0.001, P<0.001) and the highest pH (P<0.001). The GMD exhibited the highest percentage of raw purge (P<0.001), highest L* value (P<0.001), and highest shear force (P<0.001). The GMV had the highest percentage of cook loss (P<0.001). USDA Top Choice muscles were more tender than Select (P<0.001) with higher L* value (P<0.001). All 4 top sirloin muscles and muscle subunits had average peak shear force values below 3.9 kg, and thus, all were within the threshold for USDA “very tender.” These muscle profiling data will aid in identifying new beef value cuts from the top sirloin butt and assess acceptability of sirloin cuts for further retail and foodservice merchandising opportunities.

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“…No entanto, não houve diferença significativa (p> 0,05) para a perda por cocção em nenhuma das amostras em diferentes soluções e pressões tanto no tempo inicial quanto final de armazenamento (14 dias). Os valores encontrados são próximos aos encontrados por Apple et al (2014), estudando Gluteus medius bovino (29,5 ± 0,5).…”

Section: Perda De Peso No Cozimento E Força De Cisalhamentounclassified

Estratégias para conservação de carne armazenada sob refrigeração: embalagem em atmosfera modificada e processamento em alta pressão

Santos¹

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AGRADECIMENTOS À Deus, por caminhar ao meu lado em cada passo desta história, Aos meus amados pais, Raimundo e Lourdes, por terem me preparado para enfrentar qualquer dificuldade, Ao meu irmão, Bruno, que resolveu todos os meus problemas com computadores e outras tecnologias, À minha vó, Joana, por todo zelo e preocupação, Ao meu orientador Marco Antonio, que aceitou me orientar e acreditou em mim, antes que eu mesma acreditasse, À professora Maria Teresa, que se esforçou tanto para me moldar em uma profissional melhor, Aos meus colegas do laboratório Larissa, Yana, Manoela, Paulo, Juliana Baldin, Julliane Carvalho e Raul, pelo apoio e amizade, Às minhas IC's Ana Flávia e Monica, por serem meu braço direito, A todos os técnicos do ZEA, em especial o Fábio, pela disponibilidade em ajudar, Às minhas queridas amigas da República Catraca Nayla Souki, Beatriz Antunes,

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Color stability and tenderness variations within the gluteus medius from beef top sirloin butts

Cited by 11 publications

References 32 publications

Application of Ohmic Heating System in Meat Thawing

Application of Ohmic Heating System in Meat Thawing

Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt

Estratégias para conservação de carne armazenada sob refrigeração: embalagem em atmosfera modificada e processamento em alta pressão

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