Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

Park, B. Y.; Hwang, Inho; Cho, S. H.; Yoo, Young-Mo; Kim, J. H.; Lee, J. M.; Polkinghorne, Rod; Thompson, J. M.

doi:10.1071/ea07189

Cited by 26 publications

(26 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this study, carcass sides suspended by the Achilles' tendon also presented much lower sarcomere length values (1.73 6 0.05 mm) than those suspended by the aitch bone (2.30 6 0.05 mm). These values are similar to those reported in previous studies (Eikelenboom et al, 1998;Sørheim et al, 2001;Park et al, 2008) confirming the strong influence of pelvic suspension on the length of the sarcomere in longissimus muscle, which may have an important effect on beef tenderness and branding programs wishing to assure tenderness of their beef products. According to previous studies that stretching also results in a decrease in drip-loss values in beef (Aalhus et al, 2000) due to increased carcass shrink losses, and subsequent reduced purge losses, and it can have an interactive effect with the beef production system and slaughter age (Ahnströ m et al, 2009).…”

Section: Resultssupporting

confidence: 90%

See 1 more Smart Citation

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Juárez

Basarab

Baron

et al. 2012

Animal

View full text Add to dashboard Cite

This study aims to investigate the relative contribution of ante-and post-mortem factors to the final quality of beef. In all, 112 steers (four breed-crosses) were arranged in a 2 3 2 3 2 factorial experimental including production system, growth implant and b-adrenergic agonist strategies. Carcasses were suspended by the Achilles tendon or the aitch bone and meat was aged for 2/6/13/21/27 days (longissimus muscle) or 2/27 days (semimembranosus muscle). Meat quality traits related to beef texture were measured. Statistical analyses were developed including ante-and post-mortem factors and their relative contribution to the variability observed for each measured trait was calculated. The main factor responsible for the variability in sarcomere length was the suspension method (91.1%), which also influenced drip-loss (44.3%). Increasing the percentage of British breeds increased (P , 0.05) the intramuscular fat content in longissimus muscle, but only when implants were not used. Thus, the breed-cross, implant strategy and their interaction were responsible for .58% of the variability in this trait. The variability in instrumental and sensory tenderness was mainly affected by post-mortem factors (carcass suspension, ageing time and their interaction), explaining generally , 70% of the variability in these traits. Breed-cross was the second most important effect ( ,15%) when carcass suspension was not considered in the model, but still ageing time was responsible for a much larger proportion of the variability in tenderness (.45%). In conclusion, post-mortem handling of the carcasses may be much more effective in controlling beef tenderness than pre-mortem strategies.Keywords: ageing, b-agonist, carcass suspension, finishing, implant ImplicationsUnder the conditions simulated in this study, including breed-cross, production system, use of implants and/or b-agonists, carcass suspension and ageing time in a single study has been able to explain more than 70% of the variability in beef tenderness. Therefore, a large amount of the inconsistency in beef tenderness at the consumer level could be controlled by manipulating these factors. Moreover, the large amount of variability already explained and the possibility of quantifying the impact of each factor on the final tenderness opens the door to a new way of approaching beef quality manipulation. Besides the potential use of this information for breeding programs or development of new production systems, understanding the effect and interactions of the different factors present in the production chain is the first step in developing palatability assurance critical control point systems.

show abstract

Section: Resultssupporting

confidence: 90%

“…Pelvic suspension has been shown to dramatically increase sarcomere length in muscles such as longissimus lumborum and semimembranosus (Park et al, 2008). In this study, carcass sides suspended by the Achilles' tendon also presented much lower sarcomere length values (1.73 6 0.05 mm) than those suspended by the aitch bone (2.30 6 0.05 mm).…”

Section: Resultsmentioning

confidence: 56%

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Juárez

Basarab

Baron

et al. 2012

Animal

View full text Add to dashboard Cite

show abstract

“…Biases in the prediction of the MQ4 score using the MSA grading model (Watson et al 2008a) were examined by calculating the residual MQ4 scores (i.e. the actual MQ4 score minus the predicted MQ4 score from the MSA grading model) and subjecting these to an analysis using the final model used by Park et al (2008), which contained terms for origin of the cattle, carcass suspension, muscle, position(muscle), cook, carcass suspension · muscle, carcass suspension · cook, carcass suspension · cook · muscle, consumer and consumer · muscle.…”

Section: Statistical Analysesmentioning

confidence: 99%

“…The statistical model used by Park et al (2008) was fitted to describe treatment effects on the residual sensory scores (Table 5). The interaction cook · carcass suspension · muscle was significant (P < 0.01) due to the MSA model underestimating the MQ4 score for the grilled M. semimembranosus for both carcass suspension methods and underestimating eating quality for the BBQ samples from the Achilles hung side (see residuals in Fig.…”

Section: Accuracy Of the Msa Model To Predict An Mq4 Score For Both Amentioning

confidence: 99%

Beef quality grades as determined by Korean and Australian consumers

Thompson

Polkinghorne²,

Hwang

et al. 2008

Aust. J. Exp. Agric.

Self Cite

View full text Add to dashboard Cite

Abstract. Consumer responses were examined in an incomplete factorial design where Australian consumers evaluated 216 beef samples derived from 18 cattle killed in Australia and Korean consumers evaluated 216 samples from the same 18 cattle, plus 216 similar samples from 18 Korean cattle. Samples of the Mm. triceps brachii, longissimus dorsi and semimembranosus were cooked using grill and Korean barbeque methods. Each sample was sensory tested by 10 consumers, who scored it for tenderness, juiciness, like flavour, and overall liking. Consumers then graded each sample as either unsatisfactory (2 star), good every day (3 star), better than every day (4 star), or premium (5 star) quality.For those samples assessed by both Australian and Korean consumers, the Korean consumers graded a higher proportion of samples 'unsatisfactory' and a lower proportion of samples 'premium' grade product than Australian consumers. Using a composite meat quality score (MQ4) to predict grade, a discriminant analysis showed that the Korean consumers had boundary cut-offs for the lower grades, which were~4-10 palatability units higher than the Australian consumers.Analysis of the residuals between actual and predicted palatability scores showed that the Meat Standards Australia (MSA) grading model produced relatively unbiased estimates within AE2 MQ4 units for the different consumer groups, muscle and carcass suspension treatments, with the exception of the M. semimembranosus samples. Implications of the results for both Korean and Australian beef markets through the use of an empirical grading model to predict palatability are discussed.

show abstract

“…Other studies have reported that increased ossification scores were associated with decreased tenderness (Smith et al 1982(Smith et al , 1988Park et al 2008). Similarly, a decrease in marbling has also been associated with decreased tenderness and flavour scores (Dikeman 1996;Thompson 2004).…”

Section: Discussionmentioning

confidence: 94%

Effect of hormonal growth promotants on palatability and carcass traits of various muscles from steer and heifer carcasses from a Bos indicus - Bos taurus composite cross

Watson

Polkinghorne²,

Gee³

et al. 2008

Aust. J. Exp. Agric.

Self Cite

View full text Add to dashboard Cite

Abstract. The effect of several different hormonal growth promotant (HGP) implant strategies on the palatability and carcass traits of different muscles in beef carcasses was investigated using samples from heifer and steer carcasses from a Bos indicus composite breed. In experiment 1, there were seven different implant strategies evaluated in heifers that were given different combinations of up to three implants (implanted at weaning, during backgrounding and at feedlot entry). A total of 112 heifers were slaughtered and 11 muscles or portions were collected from both sides [Mm. adductor femoris, gracilus, semimembranosus, longissimus dorsi lumborum, triceps brachii caput longum, semispinalis capitis, serratus ventralis cervicis, spinalis dorsi, biceps femoris (syn. gluteobiceps), tensor fasciae latae, gluteus medius (both the 'D' and the 'eye' portions) rectus femoris, vastus intermedius, vastus lateralis and vastus medialis]. These muscles were used to prepare a total of 1030 sensory samples which were aged for either 7 or 21 days and frozen. Thawed samples were cooked using different cooking methods (grill, roast and stir frying) before being evaluated by a consumer taste panel that scored samples for tenderness, juiciness, like flavour and overall liking. Experiment 2 used the steer portion from the same calving, which were treated to a similar array of HGP strategies, except that they were given up to four implants between weaning and slaughter at 3 years of age. In experiment 2, there was a total of 12 different HGP implant strategies tested. At boning, three muscles (Mm. psoas major, longisimuss dorsi thoracis and lumborum portions) were collected from each of 79 carcasses with a total of 237 steak samples that consumers tested as grilled steaks.For both experiments, the mean of the HGP implant strategies resulted in increased ossification scores (P < 0.05) and decreased marbling scores (P < 0.05) compared with the controls, with the effect on ossification being much larger in the older steer groups. In both experiments, the different HGP strategies decreased (P < 0.05) all sensory scores compared with the controls, for all cooking method and muscle combinations. In experiment 1, there was no interaction between the mean HGP effect and muscle (P > 0.05), and aging rates differed among the muscles (P < 0.05). In experiment 2, there was a significant (P < 0.05) muscle · HGP treatment interaction, with a decrease in tenderness score due to HGP implant strategies in the M. longisimuss thoracis and lumborum portions, compared with no significant effect in the M. psoas major. For both experiments, there were no significant differences among the different implantation strategies on sensory scores (P > 0.05).

show abstract

Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

Cited by 26 publications

References 25 publications

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Beef quality grades as determined by Korean and Australian consumers

Effect of hormonal growth promotants on palatability and carcass traits of various muscles from steer and heifer carcasses from a Bos indicus - Bos taurus composite cross

Contact Info

Product

Resources

About