Influence of Marbling and Maturity on the Palatability of Beef Muscle. II. Histological Considerations

Cooper, Cecil; Breidenstein, B. B.; Cassens, R. G.; Evans, G.; Bray, R. W.

doi:10.2527/jas1968.2761542x

Cited by 15 publications

(12 citation statements)

References 6 publications

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“…Correlation coefficients between histological characteristics and tenderness measurements for combined selection classes are given in Table 4. The relationship between fiber diameter and tenderness in the present study was similar t o that reported by Romans et al (1965a) but lower than those reported by Tuma et al (1962) and Cooper et al (1968). Longer sarcomeres were significantly correlated with all measures of tenderness, which is in agreement with Cooper et al…”

Section: -Journal Of Food Science-volume 39 (1974)supporting

confidence: 91%

“…(1 965a) and Walter et al (1 965) observed no difference in the moisture and fat content of beef longissimus muscle from carcasses differing in USDA maturity score; but Covington et al (1970) concluded that the proportion of ether-extractable material that is not visible increases as physiological maturity increases. Breidenstein et al (1968) reported that samples possessing higher ether extract values had higher palatability ratings when results were averaged across A, B and E maturity groups. Tuma et al (1963) and Romans et al (1965b) observed darker muscle with increases in physiological maturity; but Tuma et al (1963) found low and nonsignificant correlations between color measurements and tenderness among samples obtained from cattle ranging from 6-90 months in age.…”

Section: Introductionmentioning

confidence: 99%

“…Tuma et al (1963), Romans et al (1 965a), Cooper et al (1 968) and Covington et al (1970) reported that muscle fiber diameter was not closely related t o tenderness of beef from carcasses differing in physiological maturity. Sarcornere length (longer in A vs. E maturity carcasses, Cooper et al, 1968) and incidence of wavy fibers (higher in E vs. A and B maturity carcasses, Covington et al, 1970) have been implicated in accounting for the decreased tenderness of beef from E maturity carcasses. Romans et al…”

Section: Introductionmentioning

confidence: 99%

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Relationships of Certain Muscle, Cartilage and Bone Traits to Tenderness of the Beef Longissimus

Berry

Smith

Carpenter

1974

Journal of Food Science

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S Histological and chemical characteristics of longissimus muscle and physical measurements of scapular and vertebral cartilage and bone were related to the tenderness of the beef longissimus. The 195 wholesale ribs were selected from carcasses differing widely in physiological maturity. Smaller diameter muscle fibers, longer sarcomeres, shorter muscle fiber fragments following homogenization, lower percentages of wavy fibers, decreased collagen content, increased percentages of soluble collagen, lower myofibril fragmentation scores, increased percentages of fat, decreased percentages of moisture and smaller areas of expressible juice were associated (P < 0.05 or P < 0.01) with increases in tenderness of the beef longissimus. Among physiological maturity indicators, muscle fiber diameter, total pigment concentration and hardness of scapular cartilage and vertebral bone were most closely related to the variability in tenderness of the beef longissimus and were associated with advancements in physiological maturity. Although most of the relationships in this study were of small magnitude, these data generally support the utilization of fatness‐maturity interactions across very wide ranges in physiological maturity for the stratification of beef carcasses according to tenderness.

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Section: -Journal Of Food Science-volume 39 (1974)supporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Relationships of Certain Muscle, Cartilage and Bone Traits to Tenderness of the Beef Longissimus

Berry

Smith

Carpenter

1974

Journal of Food Science

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“…Cooper et al (1968) observed that the change of meat tenderness with maturity was associated with the perimysial thickness. However, only the total collagen content was related to WBSF of cooked cores in semitendinosus muscle after body maturation in the present study, although other traits of IMCT (collagen solubility, mechanical strength, perimysial thickness and transition temperature) also changed with carcass maturity.…”

Section: Resultsmentioning

confidence: 97%

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Zhou

et al. 2007

Animal

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This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical strength and transition temperature of intramuscular connective tissue increased (P , 0.05) with carcass maturity before body maturation, whilst moisture, total collagen, fibre diameter decreased after body maturation. Warner-Bratzlar shear force (WBSF) of cooked meat increased with maturity before body maturation due to the muscle atrophy, and thus the decline of moisture content and the increase of cooking losses. After body maturation, the increase of WBSF was neutralised by the increase of intramuscular fat, the decrease of total collagen and the elongation of sarcomere length.

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“…Furthermore, it has recently been shown by Herring et al (1967) and Cooper et al (1968) that contraction state of muscle postmortem was highly negatively correlated to tenderness. These results indicate that molecular phenomena are important in tenderness and that contraction state differences may reflect &fferences in protein interaction or composition in muscles varying in tenderness.…”

Section: Effects Of Aging Muscle Postmortem and Tenderness Classificamentioning

confidence: 97%

Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle

Herring¹,

Cassens²,

Briskey³

1969

Journal of Food Science

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The effects of muscle tenderness classification and of aging muscle postmortem on ATPase activity and superprecipitation of natural actomyosin were studied. Actomyosin from muscle 12-and 24-hr postmortem had higher ATPase activity than that from 0-hr, 5-day aged or IO-day aged muscle. However, ATPase activity did not usually return to the 0-hr level. No consistent differences were found in actomyosin ATPase activity after the various periods of aging for actomyosins from tough and tender muscle. Superprecipitation of actomyosin was used as a measure of contractility. Actmyosin from 12-and 24-hr postmortem muscle superprecipitated faster than that from 0-hr muscle. However, actomyosin from 5 and IO-day aged muscle superprecipitated less rapidly than that from 12-and 24-hr postmortem muscle. Superprecipitation was more rapid in actomyosin from tough muscle than tender muscle at low KCI concentrations, but this was not true at high .KCI concentrations.This observation suggested that actomyosin from tough muscle had a stronger interaction or higher amounts of some protein factor such as a-actinin than did tender muscle.

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Influence of Marbling and Maturity on the Palatability of Beef Muscle. II. Histological Considerations

Cited by 15 publications

References 6 publications

Relationships of Certain Muscle, Cartilage and Bone Traits to Tenderness of the Beef Longissimus

Relationships of Certain Muscle, Cartilage and Bone Traits to Tenderness of the Beef Longissimus

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle

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