Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride

Rodas‐González, Argenis; Pflanzer, Sérgio Bertelli; Garmyn, A. J.; Martin, J. N.; Brooks, J. C.; Knobel, S M; Johnson, B. J.; Starkey, J. D.; Rathmann, R. J.; Felício, Pedro Eduardo de; Streeter, M. N.; Yates, Dustin T; Hodgen, J. M.; Hutcheson, J.P.; Miller, Mark F.

doi:10.2527/jas.2012-5159

Cited by 8 publications

(9 citation statements)

References 45 publications

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“…post mortem (P < 0.0001). Similar effects of ageing have been observed in other meat species (Devine 2014;Rodas-González et al 2012), where postmortem ageing reduced shear force values due to extended proteolysis, increasing MFI values. Additionally, purge losses in vacuum-packaged bison increased over ageing time post mortem, with a concomitant reduction over ageing time in the drip loss during retail display and cooking losses.…”

Section: Effects Of Hves and Ageingsupporting

confidence: 79%

“…Aged portions were weighed into vacuum package and held in a 2°C cooler with wind speeds of 0.5 m s −1 until the designated day of ageing. From the remaining end portion of the LL, a subsample of approximately 20 g was labeled, vacuumed packaged, and placed into −80°C freezer for subsequent determination of myofibrillar index (Rodas-González et al 2012). At 48 h, 150 g of subcutaneous (SQ) fat and 850 g of rhomboideus (RH) muscle from both left and right sides of the carcass were weighed, labeled with animal identification, and individually vacuum packaged.…”

Section: Meat Qualitymentioning

confidence: 99%

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Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

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As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s −1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.Key words: bison, electrical stimulation, meat quality, glycolytic metabolites.Résumé : Puisque la viande de bison est caractérisée par une couleur plus foncée, cette étude a été effectuée pour déterminer si la stimulation électrique à haut voltage (HVES, « high voltage electrical stimulation ») peut améliorer la couleur et autres caractéristiques de qualité du bison, similaires aux effets positifs de la HVES observés auparavant dans le boeuf. Quarante carcasses de bisons mâles ont été coupées en deux et les côtés droits ont subi un traitement de HVES (pic de 400 V, pulsations 5 ms à 15 pulsations s −1 pendant 30 s) puis évalués pour les caractéristiques de calibre, l'activité métabolique et les caractéristiques de qualité. Les carcasses de bison utilisées dans cette étude montraient une grande gamme en matière de viande maigre et de gras avec très peu de persillage. Dans la présente étude, la HVES n'a pas eu d'effet sur les traits de qualité, les caractéristiques sensorielles, les caractéristiques de présentation au détail, ni les métabolites glycolytiques (P > 0,05) sauf pour le lactate. Les différences inhérentes dans les types de fibres musculaires ou des différences physiques de la carcasse pourraient avoir eu une influence sur la réponse aux paramètres électriques utilisés dans la présente étude et méritent une étude plus approfondie. [Traduit par la Rédaction] Mots-clés : bison, stimulation électrique, qualité de viande, métabolites glycolytiques.

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Section: Effects Of Hves and Ageingsupporting

confidence: 79%

Section: Meat Qualitymentioning

confidence: 99%

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Ding¹,

Rodas‐González

López-Campos

et al. 2016

Can. J. Anim. Sci.

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“…Prior results have suggested that muscles tissues from cattle supplemented with ZH have a reduced fat content than muscles from CON cattle Shook et al, 2009). On the other hand, results from Leheska et al (2009) and Rodas-Gonzalez et al (2012) are in agreement with the current study and failed to observe a ZH influence on crude fat percentage. Similar to the current study, the aforementioned studies also did not observe a ZH influence on moisture content.…”

Section: Proximate Composition and Ph Analysis: Strip Loin Steakssupporting

confidence: 91%

“…Collagen content was less (P < 0.05) in ZH steaks than CON, although both were similar to RH. Strydom et al (2009) observed a similar collagen response in longissimus lumborum steaks from cattle supplemented with either ZH or RH, but Rodas-Gonzalez et al (2012) observed no difference in collagen content due to ZH feeding. Regardless, the dilution of stable collagen by increased muscle fiber hypertrophy may provide a plausible explanation for the observed collagen differences.…”

Section: Proximate Composition and Ph Analysis: Strip Loin Steaksmentioning

confidence: 89%

Comparative effects of beta-adrenergic agonist supplementation on the yield and quality attributes of selected subprimals from calf-fed Holstein steers12

Martin

Garmyn

Miller

et al. 2014

Journal of Animal Science

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Mechanical portioning tests were performed on beef rib, strip loin, tenderloin, and top sirloin subprimals obtained from calf-fed Holstein steers to characterize the influence of zilpaterol hydrochloride (ZH), ractopamine hydrochloride (RH), or no β-adrenergic agonist (βAA; CON) on subprimal and steak yield. In addition, βAA effects on tenderness, composition, and raw and cooked color of steaks from the aforementioned strip loin subprimals were characterized. At 14 to 15 d (ribs, tenderloins, and top sirloin) or 16 d (strip loin) postmortem, subprimals were portioned into steaks using a mechanical portioning machine. The appropriate variables were measured before and after portioning to determine βAA influence on trimmed and untrimmed subprimal weight, subprimal length (rib only), steak weight and yield, and steak thickness (rib only). Steaks obtained from the strip loin subprimals were subjected to analysis of raw instrument color (L*, a*, b*), proximate composition, and pH. In addition, strip steaks were aged (16 or 23 d) before analysis of cooked internal color, Warner-Bratzler shear force (WBSF), and slice shear force (SSF). Briefly, ZH supplementation increased (P < 0.01) the weight of all subprimals when compared to CON. Furthermore, subprimals from CON animals consistently had fewer and lighter steaks (P ≤ 0.04) than subprimals from ZH-fed steers. Additionally, raw steaks from ZH cattle were a less vivid red (lower a* and saturation index values; P < 0.01) when compared to CON and RH steaks, which did not differ (P > 0.05). There was no interaction between βAA treatment and postmortem aging length for WBSF or SSF (P > 0.10). However, CON steaks (3.25 kg) had lower WBSF values (P < 0.05) than ZH or RH steaks (3.68 and 3.67 kg, respectively). Regardless, aging for 23 d vs. 16 d resulted in decreased WBSF and SSF (P < 0.01) for all βAA treatments. Although differences were numerically small, evaluations indicated the internal cooked surfaces of ZH and RH steaks were less red (P < 0.05) than CON steaks. Overall, these data reemphasize increased subprimal weights due to βAA supplementation, particularly ZH. However, the data are not indicative of increased steak yield due to βAA supplementation. Furthermore, the data demonstrate βAA supplementation increases the shear force of calf-fed Holstein strip steaks regardless of postmortem aging period. However, no differences in shear force between the βAA treatments (ZH or RH) were noted.

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“…The reduction in the values over periods of ageing could be attributed to enhanced proteolysis by calpains and the resulting myofibril fragmentation and increased tenderness (González et al . ).…”

Section: Resultsmentioning

confidence: 97%

Myofibril Fragmentation Index as an Immediate Postmortem Predictor of Buffalo Meat Tenderness

Rajagopal¹,

Oommen

2014

Journal of Food Processing and Preservation

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A study was undertaken to compare and correlate the myofibril fragmentation index (MFI) of fresh buffalo longissimus steaks with Warner-Bratzler shear force (WBSF) and the subjective measurement of overall tenderness to suggest the suitability of MFI as a predictor of cooked buffalo meat tenderness. The study revealed a significant positive correlation (P < 0.01) between MFI and WBSF from day 1 to 8. The mean correlation coefficients (r 2 ) of overall tenderness with MFI and WBSF were 0.61 and 0.73, respectively. This indicates that MFI could be used as an objective method of evaluation of tenderness of buffalo meat as it is strongly correlated with the overall tenderness and WBSF. Therefore, MFI of raw aged buffalo longissimus steaks can be used as a predictor of cooked buffalo meat tenderness enabling selection of tender meat for retail sale and processing. Furthermore, the results imply that significant tenderization occurs during the first 24 h postmortem. PRACTICAL APPLICATIONSMyofibril fragmentation index appears to be an effective tool in predicting meat tenderness early postmortem as it was found to correlate with both Warner-Bratzler shear force values and objective measures of tenderness of cooked meat. This index is a very useful indicator of meat tenderness, particularly for muscles not big enough to determine shear force or sensory tenderness. This can be of special promise to the meat industry or retailers in developing countries where there is a need for early postmortem measurements to assess meat quality as early as possible after slaughter. A significant amount of tenderization occurs during the first 24 h postmortem as is obvious from the results; the industry can equip themselves to further enhance this early postmortem proteolysis so that the consumer acceptance of the final product can be improved.

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Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride

Cited by 8 publications

References 45 publications

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

Comparative effects of beta-adrenergic agonist supplementation on the yield and quality attributes of selected subprimals from calf-fed Holstein steers12

Myofibril Fragmentation Index as an Immediate Postmortem Predictor of Buffalo Meat Tenderness

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