Muscle-specific effect of aging on beef tenderness

Nair, Mahesh N.; Canto, Anna C.V.C.S.; Rentfrow, G.; Suman, Surendranath P.

doi:10.1016/j.lwt.2018.10.038

Cited by 51 publications

(39 citation statements)

References 24 publications

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“…The findings of the present trial further show that meat of dairy types presented a greater variability of tenderness than beef types for a period of ageing of 7 days and a cooking temperature of 55 °C. This is in agreement with the literature describing a muscle‐dependency . Accordingly, the cluster analysis of tenderness revealed that 31% of meat cuts of dairy animals were considered tough by the sensory panel versus only 11% for the beef category.…”

Section: Discussionsupporting

confidence: 90%

“…This is in agreement with the literature describing a muscle-dependency. 34 Accordingly, the cluster analysis of tenderness revealed that 31% of meat cuts of dairy animals were considered tough by the sensory panel versus only 11% for the beef category. Within muscles, the meat of dairy animals could be, as least in the present study, as tender as meat of beef animals.…”

Section: Differences Of Tenderness Among the Musclesmentioning

confidence: 99%

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Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

et al. 2020

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BACKGROUND The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles differing in their metabolic and contractile properties, as well as in their collagen content and butcher value, were obtained from dairy and beef cattle of several ages and sexes and were then used to create variability. RESULTS Correlation analyses and/or stepwise regressions were applied on Z‐scores to identify the existing and robust associations. Tenderness scores were further categorized into tender, medium and tough classes using unsupervised learning methods. The findings revealed a muscle‐dependant role with respect to tenderness of total and insoluble collagen, cross‐links, and type IIB + X and IIA muscle fibers. The longissimus thoracis and semitendinosus muscles that, in the present study, were found to be extreme in their tenderness potential were also very different from each other and from the rectus abdominis (RA) and semimembranosus (SM). RA and SM muscles were very similar regarding their relationship for muscle components and tenderness. A relationship between marbling and tenderness was only present when the results were analysed irrespective of all factors of variation of the experimental model relating to muscle and animal type. CONCLUSION The statistical approaches applied in the present study using Z‐scores allowed identification of the robust associations between muscle components and sensory beef tenderness and also identified discriminatory variables of beef tenderness classes. © 2020 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 90%

Section: Differences Of Tenderness Among the Musclesmentioning

confidence: 99%

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

et al. 2020

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“…Lee et al (2018) reported the Korean beef quality grades mainly assessed by the extent of marbling was positively correlated with sensory tenderness, and the 1 ++ grade (marbling scores 8 and 9) loin was tenderer than the 1 + (marbling scores 6 and 7) and 1 grade (marbling scores 4 and 5) loins. Additionally, considerable variations in sensory tenderness and Warner-Bratzler shear force (WBS) value exist among beef steaks from different muscles (Nair et al, 2019). It is well known that round muscles, including the vastus lateralis (VL) muscle, are primarily responsible for locomotion (Nair et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, considerable variations in sensory tenderness and Warner-Bratzler shear force (WBS) value exist among beef steaks from different muscles (Nair et al, 2019). It is well known that round muscles, including the vastus lateralis (VL) muscle, are primarily responsible for locomotion (Nair et al, 2019). Thus, beef steaks from round muscles tend to exhibit tougher and inconsistent tenderness, resulting in a lower consumer acceptability compared to steaks from the longissimus thoracis (LT) muscle (Kolle et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Wetaging, whereby beef cuts are aged in a vacuum sealed plastic pouch at refrigeration temperature, is the most common approach in the meat industry, especially in the USA and Australia, although steaks from wet-aged beef exhibited lower scores of sensory tenderness and flavor intensity compared to steaks from dry-aged beef (Berger et al, 2018). Huff-Lonergan and Lonergan (2005) and Nair et al (2019) suggested that during the wet-aging process, beef steaks from the LT muscle exhibited a dramatic improvement in palatability, especially tenderness. This improvement in sensory quality was associated with biochemical and structural changes of the LT muscle during postmortem aging period, and these changes in the LT muscle are well-characterized (Huff-Lonergan and Lonergan, 2005;Nair et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

Yun¹,

Lee²,

Kwon³

et al. 2020

Food Sci Anim Resour

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The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1 + and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05). As expected, the Warner-Bratzler shear force value was greater in the LT 1 grade (LT-1) muscle than the LT-1 + muscle (p<0.05); whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p<0.05). Additionally, there was no difference in tenderness score between the VL-1 + aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p<0.05). Moreover, the VL-1 + steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p<0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. Considering the tenderness, using a higher quality grade for aging is more useful in the VL muscle.

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Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

et al. 2020

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BACKGROUND The use of bulls rather than steers from the dairy herd offers a more profitable and environmentally friendly option; however, the beef eating quality from bulls is an issue of concern. This study assessed the effect of two tenderization techniques – pelvic suspension and ageing – on three different muscles of Holstein Friesian males from two different production systems. RESULTS The results indicate that a production system based on steers slaughtered at 24 months (S24) produced beef with better eating quality than from bulls slaughtered at 19 months (B19) when tenderization techniques were not applied. Instrumental texture of longissimus thoracis and gluteus medius muscles was improved with ageing and/or pelvic suspension, with both tenderization techniques exerting greater impact on B19 meat. No differences were found in semitendinosus muscle due to suspension method, whereas ageing for longer than 14 days decreased its instrumental tenderness. Sensory results indicate that, after 14 days of ageing, panellists still preferred meat from S24, and they could differentiate between pelvic and traditional suspension. CONCLUSION Tenderization methodologies should be optimized for each production system and muscle; however, both panel and instrumental texture results indicate that eating quality of beef from either production systems is acceptable after 14 days of ageing, or even earlier if the suspension method is applied. © 2020 Society of Chemical Industry

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Muscle-specific effect of aging on beef tenderness

Cited by 51 publications

References 24 publications

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

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