Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum

Colle, M. J.; Richard, R.P.; Killinger, Karen; Bohlscheid, Jeffri C.; Gray, A.R.; Loucks, W.I.; Day, R.N.; Cochran, Alex; Nasados, J. A.; Doumit, M. E.

doi:10.1016/j.meatsci.2015.06.013

Cited by 96 publications

(79 citation statements)

References 27 publications

(45 reference statements)

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“…In fact, Koohmaraie (1995) pointed out that the problem of consumer dissatisfaction will be solved only if we resolve the problem of unacceptable variation in meat tenderness. Tenderness depends on the muscle, genetic and feeding (Chriki et al, 2013;Font i Furnols et al, 2011;Garmyn et al, 2011) and is also highly dependent on the post mortem factors which affect the tenderization (Colle et al, 2015;Lucherk et al, 2016;Gruber et al, 2006).…”

Section: Meat Quality Characteristicsmentioning

confidence: 99%

Untitled

2019

IJAPR

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The beef industry and meat supply chain face several challenges worldwide. These challenges imply increasing overall productivity in order to satisfy a growing population, while keeping a business profitability and product quality and yet minimising its environmental impact. The objective of this paper was to address consumers´ preferences, the effects of production systems on meat characteristics, and national policies and actions developed to improve Uruguayan beef industry competitiveness and exports. To do so, both local and foreign research was reviewed. In this context, sustainability arises as the big issue to be faced by beef production systems and its consideration will affect meat quality characteristics. To match consumers´ preferences and beef production systems will represent a major challenge for the meat industry around the world. Both private initiatives and public policies will be fundamental to achieve this goal.

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Section: Meat Quality Characteristicsmentioning

confidence: 99%

Untitled

2019

IJAPR

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“…Colle et al [4] found increasing postmortem aging of longissimus lumborum steaks from 2 to 14 days improved tenderness, but no additional improvement was observed after 14 days. Also, consumer acceptability, juiciness, and flavor liking were similar from 2 through 63 days of postmortem aging [4].…”

Section: Introductionmentioning

confidence: 98%

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Garmyn

Hardcastle

Polkinghorne³

et al. 2020

Foods

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Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that longissimus lumborum samples should not be wet-aged longer than 63 days to prevent potential negative eating experiences for consumers; however, altering storage conditions, specifically reducing temperature, could potentially allow for longer chilled storage without such negative effects on flavor and overall liking.

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“…The background toughness of meat comes from the connective tissue component of muscle. While the toughing and tenderisation phases take place postmortem, background toughness exists at the time of slaughter and is generally stable during ageing (McCormick, 1994) although some signs of changes appear after extended period of storage (Nishimura et al, 1995;Colle et al, 2015). Toughing phase is caused by muscle shortening during the development of rigour (Wheeler & Koohmaraie, 1994;North et al, 2016) that is influenced by the rate of glycolysis and temperature decline in postmortem muscle.…”

Section: Introductionmentioning

confidence: 99%

Role of the ubiquitin‐proteasome pathway on proteolytic activity in postmortem proteolysis and tenderisation of sheep skeletal muscle

Liu

et al. 2016

Int J of Food Sci Tech

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Summary The objective of this study was to investigate the effects of ubiquitin‐proteasome pathway on meat tenderisation. The sheep muscle longissimus lumborum was injected with or without PYR‐41 (inhibitor of ubiquitination) or MG‐132 (inhibitor of proteasome). Muscle samples were collected at 6, 15, 24 and 48 h after injection. Myofibrillar protein degradation, muscle ultrastructure and sarcomere length were determined. Results showed that inhibition of proteasome or ubiquitination affected sarcomere length at 48 h after treatments. Destruction of muscle ultrastructure in both treatments was reduced when compared to control. Inhibition of proteasome produced different fragments of myofibrillar proteins in comparison with control at 48 h. In conclusion, ubiquitin‐proteasome plays a role in postmortem proteolysis and might contribute to meat tenderisation.

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Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum

Cited by 96 publications

References 27 publications

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Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Role of the ubiquitin‐proteasome pathway on proteolytic activity in postmortem proteolysis and tenderisation of sheep skeletal muscle

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