Effects of Physical and Mechanical Treatments on the Tenderness of the Beef Longissimus

Smith, G. C.; Arango, Tamara; Carpenter, Z. L.

doi:10.1111/j.1365-2621.1971.tb06384.x

Cited by 53 publications

(17 citation statements)

References 18 publications

(4 reference statements)

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“…(2) Smith et al (1978) reported that measures of tenderness of the broiled LD-rib are significantly (P < 0.01) related to the tenderness (shear force values and sensory panel tenderness ratings) of muscles from broiled or roasted cuts from every primal cut region (chuck, rib, loin, round) of the beef carcass. The harmonic mean correlation for LD-rib overall tenderness rating and shear force values for 14 muscles was -0.48.…”

Section: Use Of Longissimus Dorsi As An Indicator Musclementioning

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.

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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.

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Section: Use Of Longissimus Dorsi As An Indicator Musclementioning

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.

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“…Carcass side suspension effects on eating quality were described by Smith et al (1971), Hostetler et al (1970) and Bouton and Harris (1972). The factors which impact on the tenderstretch response were reviewed by Thompson et al (2006).…”

Section: Hanging and Agingmentioning

confidence: 97%

Evolution of the Meat Standards Australia (MSA) beef grading system

Polkinghorne¹,

Thompson

Watson

et al. 2008

Aust. J. Exp. Agric.

142

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Abstract. The Australian Beef Industry identified variable eating quality as a major contributor to declining beef consumption in the early 1990s and committed research funding to address the problem. The major issue was the ability to predict the eating quality of cooked beef before consumption. The Meat Standards Australia (MSA) program developed a consumer testing protocol, which led to MSA grading standards being defined by consumer score outcomes. Traditional carcass grading parameters proved to be of little value in predicting consumer outcomes. Instead a broader combination of factors forms the basis of an interactive prediction model that performs well.The grading model has evolved from a fixed parameter 'Pathway' approach, to a computer model that predicts consumer scores for 135 'cut by cooking method' combinations for each graded carcass. The body of research work conducted in evaluating critical control points and in developing the model predictions and interactions has involved several Australian research groups with strong support and involvement from the industry.

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“…Cooling at +15"C (Croup I) enhanced the drip loss by 37%, indicating that conditions were produced during cooling which encouraged the development of watery tissue. The apparent advantage in tenderness obtained by holding excised muscles at 15.5"C, (Busch et al, 1967) or beef sides at + 15°C (Smith, Arango & Carpenter, 1971 ;Fields Smith st Carpenter, 1971;Busch et al, 1967) must therefore be equated with the commercial disadvantage of increased drip. I t is clear from Fig.…”

Section: IVmentioning

confidence: 96%

The ante‐rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5°C and +15°C

Follett

Norman

Ratcliff

1974

Int J of Food Sci Tech

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Summary Excision of the M.semimembranosus early post mortem substantially reduced the temperature gradient throughout the whole muscle during subsequent cooling. This resulted in a retardation of the biochemical changes associated with rigor mortis, with the following effects on the quality of the meat; a substantial reduction (30–90%) of the loose drip in the vacuum packed meat with cooling between +5°C and + 15°C, minimal discolouration, a marginal saving in the drip loss from the retail joints, an improvement in tenderness with cooling at +5°C to + 15°C, and progressively increased bacterial counts at the surface and in the loose drip as the cooling temperature was raised. Bacterial contamination of the interior of the meat was only marginally increased at the higher cooling temperatures.

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Effects of Physical and Mechanical Treatments on the Tenderness of the Beef Longissimus

Cited by 53 publications

References 18 publications

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

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

Evolution of the Meat Standards Australia (MSA) beef grading system

The ante‐rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5°C and +15°C

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