Comparison of Postmortem Treatments for Improving Tenderness of Beef

Hostetler, R. L.; Carpenter, Z. L.; Smith, G. C.; Dutson, T. R.

doi:10.1111/j.1365-2621.1975.tb02167.x

Cited by 48 publications

(26 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…be an important determinant of tenderness (Marsh & Leet 1966;Hostetler et al 1975). The relationship between the level of intramuscular fat and meat tenderness appears to vary considerably (Blumer 1963;Purchas & Davies 1974), as does that between muscle pH and meat tenderness (Bouton et al 1973;Luckett et al 1975).…”

Section: Breed Comparisons (Numbers Of Animals In Parenthesis)mentioning

confidence: 99%

The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions

Purchas

Barton

1976

New Zealand Journal of Agricultural Research

View full text Add to dashboard Cite

Three experiments are reported in which the tenderness of meat from 171 steers of 6 breeds (Angus, Friesian, Jersey, Ayrshire, Galloway, and Red Poll) was measured as shear forces. Generally, differences between breeds for meat tenderness were not statistically significant, although the meat of Jersey cattle was significantly more tender than that of some o~he! breeds in one experiment, an effect which is consistent with overseas evidence. Some. significant breed effects were shown on the way in which post-mortem treatments, such as aging and pre-ngor storage temperature, affected meat tenderness. Other measurements madẽ n the muscles o~some of th.e steers indicated that Jersey cattle had the highest level of intramuscular fat III one experiment, but there were no appreciable differences in sarcomere length or muscle pH between breeds of cattle.

show abstract

Section: Breed Comparisons (Numbers Of Animals In Parenthesis)mentioning

confidence: 99%

The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions

Purchas

Barton

1976

New Zealand Journal of Agricultural Research

View full text Add to dashboard Cite

show abstract

“…-E-mail: kerstin.lundstrom@slu.se Mitchell et al, 1991a), carcass suspension method (Hostetler et al, 1975;Troy, 1999) and ageing (Mitchell et al, 1991b;Brewer and Novakofski, 2008). Ahnströ m et al (2009) reported that pelvic suspension was a useful tenderness intervention for meat from forage-fed Charolais heifers, a late-maturing breed.…”

Section: Introductionmentioning

confidence: 99%

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

Ahnström

Hessle

Johansson

et al. 2012

Animal

View full text Add to dashboard Cite

This study investigated the effects of pelvic suspension and slaughter age on longissimus thoracis et lumborum (LTL) from 40 heifers with at least 75% Angus breeding. A total of 20 heifers were slaughtered directly from pasture at 18 months of age, and carcass sides were hung either by the Achilles tendon or the pelvic bone. The other 20 heifers were assigned to an additional winter housing period and slaughtered at 22 months of age; carcass sides were hung only by Achilles suspension. All carcasses were electrically stimulated and assessed according to the EUROP carcass classification system. In addition, the LTL muscles were aged for 7 or 14 days before meat quality was evaluated for intramuscular fat (IMF), drip loss, colour, shear force, compression and sensory analysis. The 22-month-old heifers were heavier, fatter and had more IMF than 18-month-old heifers. Conformation scores (muscling) did not differ between the two slaughter groups. Pelvic suspension reduced both between-and within-animal variation for peak force, total energy and compression peak force. For the 18-month-old heifers, pelvic suspension also decreased peak force, total energy and compression variables for the LTL muscles from both ageing periods, whereas Achilles-suspended samples had lower shear force values only at day 14. Sensory analysis showed that pelvic-suspended sides had greater tenderness, lower bite resistance, less threadiness, higher juiciness and meat flavour and less visible marbling than meat from Achilles-suspended sides. Pelvic-suspended sides at 18 months of age were similar in peak force and total energy values to the 22-month-old heifers. The importance of ageing the Achilles-suspended sides was more obvious for samples from 18-month-old heifers than from the 22-month-old animals. The correlations between the different instrumental measurements and sensory tenderness were considerably higher for carcasses suspended by the Achilles tendon (r 5 20.55 to 0.20) than for those hung by the pelvic bone (r 5 20.25 to 0.19). More correlations between sensory-evaluated tenderness and shear variables were significant after 7 days (n 5 6) of ageing than after 14 days (n 5 4) of ageing. This study clearly shows the benefits of pelvic suspension, which reduces the need for additional feeding after pasture.

show abstract

“…Of factors considered of primary importance in determining tenderness and overall palatability of cooked beef in the MSA grading system, there is ample US research-study support for use of marbling (Smith et al 1969(Smith et al , 2007Savell et al 1987Savell et al , 1989George et al 1999;Wyle 2000;Platter et al 2003bPlatter et al , 2005Gruber et al 2006), maturity (Berry et al 1974a(Berry et al , 1974bSmith et al 1982Smith et al , 1988Smith et al , 2008Hilton et al 1998), amount of B. indicus genetics (McKeith et al 1985a(McKeith et al , 1985bSherbeck et al 1995Sherbeck et al , 1996O'Connor et al 1997), sex (Choat et al 2006;Tatum et al 2007), tenderstretch carcass suspension (Smith et al , 1979(Smith et al , 2007Orts et al 1971;Hostetler et al 1975), ultimate pH (Smulders et al 1990;Tatum 1991a, 1994;Eilers et al 1996;Wulf et al 1997), meat colour (Jeremiah et al 1972;Wulf et al 1997;Cannell et al 2000;Wyle et al 2003;Vote et al 2003), fat colour (Hilton et al 1998;Wyle et al 1998Wyle et al , 2003Wyle 2000;Vote et al 2003) and subcu...…”

Section: Advantages Of the Tqm Approach To Assessing Beef Qualitymentioning

confidence: 99%

International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality

Smith

Tatum

Belk

2008

Aust. J. Exp. Agric.

Self Cite

View full text Add to dashboard Cite

Abstract. The intent, in this manuscript, is to characterise the United States Department of Agriculture (USDA) and Meat Standards Australia (MSA) systems for assessing beef quality and to describe the research evidence that supports the principles involved in grade application. USDA beef quality grading standards rely on carcass-trait-only assessments of approximate age of the animal at harvest and amount of intramuscular fat (as marbling) inside the muscles. USDA beef quality grading started 82 years ago. Then, as now, because no traceability system was in place, each animal's history (exact age, feeding regimen, management practices, etc.) was incomplete; those who assigned quality grades used indicators of age (physiological maturity) and plane of nutrition (amount of marbling), and they do so still. Since 1926, research studies have identified a multitude of palatability-determining live-animal factors (e.g. genetics, use of hormonal growth promotants, high-energy diet finishing) and carcass-treatment factors (e.g. electrical stimulation, tenderstretch carcass suspension, postmortem aging) that cannot be incorporated into a carcass-trait-only quality assessment system. The USA beef industry has depended on development of more than 100 beef brands -some using palatability assurance critical control point plans, total quality management (TQM) philosophies, USDA certification and process verification programs, or combinations of live-animal factors, carcass-treatment factors and carcass-trait constraints -to further differentiate fresh beef products. The MSA grading system is a TQM grading approach that incorporates animal-specific traits (e.g. genetics, sex, age), control of certain pre-harvest and post-harvest processes in the beef chain, cut-specific quality differences and consumer preferences, into a beef pricing system. A unique aspect of the MSA grading system is that the grades are assigned to cuts or muscles, not carcasses; cuts or muscles from the same carcass are assigned individual (and in many cases, different) grades that reflect differences in expected eating quality performance among the various cuts of beef further adjusted to reflect the influence of cut or muscle aging and alternative cooking methods. The MSA grading system is still being modified and refined (using results of an extensive, ongoing consumer testing program), but it represents the best existing example of a TQM grading approach for improving beef quality and palatability. Research studies have shown that the accuracy of palatability-level prediction by use of the two systems -USDA quality grades for US customers and consumers and MSA grades for Australian customers and consumers -is sufficient to justify their continued use for beef quality assessment.

show abstract

Comparison of Postmortem Treatments for Improving Tenderness of Beef

Cited by 48 publications

References 13 publications

The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions

The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality

Contact Info

Product

Resources

About