Intramuscular composition and texture of beef muscles

Dransfield, Eric

doi:10.1002/jsfa.2740280910

Cited by 161 publications

(83 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This fact was proved in our experiment too. WB and compression test were positively correlated with total collagen content (P < 0.001, r = 0.44 for both WB and TPA), and therefore, the results reported by Dransfield (1977) and Torrescano et al (2003) are consistent with the findings of the present study.…”

Section: Total Collagen Contentsupporting

confidence: 92%

Effect of selected fattening performance and carcass value traits on textural properties of beef

Sochor¹,

Simeonovová²,

Šubrt³

et al. 2005

Czech J. Anim. Sci.

View full text Add to dashboard Cite

Fifty-one crossbreed young bulls, progenies of Charolais (CH), Czech Pied (CP), Simmental (SI) and Blonde d’Aquitaine (BA) beef cattle bred at the paternal position crossed by Czech Pied at the maternal position, were reared in a typical production system and slaughtered at an average age of 578 days and live weight of 656 kg. The animals were evaluated for fattening performance and carcass quality traits (live weight at slaughter, age at slaughter, total weight gain, carcass weight, dressing percentage, net daily gain) and meat quality characteristics (dry matter, proteins, fat, ash, pH48, water holding capacity, remission, collagen, area of M. longissimus dorsi and cooking loss). Correlation coefficients were determined in order to discover which of the above-mentioned characteristics influenced textural properties measured by Warner-Bratzler (WB) shear device and compression test (TPA). It can be concluded from the overall assessment of the correlation coefficients that slaughter age (r = 0.68, P < 0.001), net daily gain (r = –0.54, P < 0.001), average lifetime daily gain (r = –0.50, P < 0.001) and pH48 (r = –0.51, P < 0.001) had the major influence on the textural properties measured by WB shears. Meat texture expressed by TPA was mainly influenced by live weight at slaughter (r = 0.55, P < 0.001), carcass weight (r = 0.50, P < 0.001) and pH48 (r = –0.54, P < 0.001). Significant differences (P < 0.001) were found out for the age at slaughter (CH × BA) and (CP × BA), slaughter weight (CP × SI) and (CP × BA) and carcass weight (CP × BA). At the same level of significance further differences were found out for pH48 and water holding capacity (CP × SI), (CP × BA) and cooking loss (CH × CP). Highly significant differences (P < 0.01) in the textural properties (measured by WB shears) were determined between the following breeds: (CH × BA) and (CP × BA). At the level of significance P < 0.05, the highest differences were identified between (CH × SI) and (CP × SI). TPA test showed statistically significant differences between (CH × CP), (CP × SI) breeds at the level P < 0.05.

show abstract

Section: Total Collagen Contentsupporting

confidence: 92%

Effect of selected fattening performance and carcass value traits on textural properties of beef

Sochor¹,

Simeonovová²,

Šubrt³

et al. 2005

Czech J. Anim. Sci.

View full text Add to dashboard Cite

show abstract

“…The relatively narrow range of animal age in this study may have been insufficient to result in differences in collagen characteristics. Dransfield (1977) reported that the strong relationship between collagen content and cooked meat tenderness is mainly from samples with large variation in collagen content, e.g. intermuscular comparisons.…”

Section: Collagen Content and Solubilitymentioning

confidence: 99%

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Nian

Kerry

Prendiville

et al. 2017

Irish Journal of Agricultural and Food Research

View full text Add to dashboard Cite

Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.

show abstract

“…The striploin has been used extensively in beef research and there are many reports of variation and sensitivity to animal and processing effects (e.g. Dransfield 1977;Shorthose and Harris 1990;Shackelford et al 1995). The appropriateness of using the striploin as an indicator cut for other carcass muscles has also been discussed and challenged by Shorthose (1996) who suggested the eye round (M. semitendinosus) as an alternative less subject to processing variation.…”

Section: Selection Of Variablesmentioning

confidence: 99%

Development of the Meat Standards Australia (MSA) prediction model for beef palatability

Watson

Polkinghorne²,

Thompson

2008

Aust. J. Exp. Agric.

137

104

View full text Add to dashboard Cite

Abstract. In this paper, the statistical aspects of the methodology that led to the Meat Standards Australia (MSA) prediction model for beef palatability are explained and described. The model proposed here is descriptive: its intention is to describe the large amounts of data collected by MSA. The model is constrained to accord with accepted meat science principles. The combined dataset used in development of the prediction model reported is around 32 000 rows · 140 columns. Each row represents a sample tasted by 10 consumers; each column specifies a variable relating to the sample tested. The developed model represents the interface between experimental data, scientific evaluation and commercial application. The model is used commercially to predict consumer satisfaction, in the form of a score out of 100, which in turn determines a grade outcome. An important improvement of the MSA model relative to other beef grading systems is that it assigns an individual consumer-based grade result to specific muscle portions cooked by designated methods; it does not assign a single grade to a carcass. Additional keywords:Bos indicus content, carcass suspension and carcass weight cooking methods, consumer sensory testing, hormonal growth implants, ossification and marbling scores.

show abstract

Intramuscular composition and texture of beef muscles

Cited by 161 publications

References 17 publications

Effect of selected fattening performance and carcass value traits on textural properties of beef

Effect of selected fattening performance and carcass value traits on textural properties of beef

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Development of the Meat Standards Australia (MSA) prediction model for beef palatability

Contact Info

Product

Resources

About