Variations in the Sensory Properties of Beef as Affected by Sex Condition, Muscle and Postmortem Aging

Seideman, S. C.; Cross, H. R.; Crouse, J. D.

doi:10.1111/j.1745-4557.1989.tb00308.x

Cited by 16 publications

(6 citation statements)

References 39 publications

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“…We have shown that shortened and unshortened muscle go through similar proteolysis and tenderization. The lack of tenderization during aging in the psoas major that has been reported by others (Koohmaraie et al, 1988;Seideman et al, 1989) did not occur in this experiment, although less tenderization occurred in the psoas major than in the longissimus. However, this result may simply be due to the fact that the long sarcomeres in psoas major make it so tender that it has little room for improvement.…”

Section: Discussionsupporting

confidence: 63%

“…This difference in the toughening effect of shortening among muscles may be partially explained by the results of Dutson et al (1976), who reported that shortening causes a greater reduction in tenderness in muscles with higher connective tissue content. Thus, the higher connective tissue content of longissimus relative to psoas major (Boccard, 1981;Seideman et al, 1989) may partially explain the difference in tenderness at the same sarcomere length.…”

Section: Discussionmentioning

confidence: 99%

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The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major.

Wheeler

Koohmaraie

1999

Journal of Animal Science

109

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The objective of this experiment was to determine the effect of sarcomere length on postmortem proteolysis and meat tenderness. Eighteen Dorset market-weight sheep were slaughtered conventionally. The longissimus thoracis et lumborum and psoas major from each carcass were either left intact on the carcass (control), which was chilled at 0 degrees C, or excised from the carcass and chilled in an ice slurry (0 degrees C). At 24 h, control muscles were excised, and all muscles were cut into sections and assigned to 1 or 10 d of postmortem storage at 2 degrees C. Sarcomere length was shorter (P < .01), as intended, in the shortened relative to the control treatment and in longissimus relative to psoas major (1.36 vs 1.69 microm, raw longissimus; 1.45 vs 3.03 microm, raw psoas major). Sarcomere length was not affected (P > .05) by aging time. Western blot analysis of troponin-T and desmin indicated no effect (P > .05) of the shortened treatment compared to the control on the extent of proteolysis. Regardless of aging time or treatment, troponin-T was more degraded (P < .01) in longissimus than in psoas major (38.1 vs 23.5%) and desmin tended to be more degraded (P = .08) in longissimus than in psoas major (50.4 vs 35.1%). Regardless of muscle or treatment, aging 10 d compared to 1 d increased degradation of troponin-T (46.3 vs 15.3%) and desmin (69.3 vs 16.1%). Warner-Bratzler shear force was greater (P < .01) in the shortened treatment than in control (6.9 vs 3.8 kg), greater (P < .01) in longissimus than in the psoas major (6.5 vs 4.2 kg), and greater (P < .01) with 1 d than with 10 d of aging time (6.1 vs 4.6 kg). A muscle x aging time interaction (P < .05) indicated shear force declined more in longissimus than in psoas major during aging. We conclude that sarcomere length did not affect the extent of proteolysis. However, sarcomere length may have an indirect effect on tenderization during aging due to its effect on initial tenderness.

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Section: Discussionsupporting

confidence: 63%

Section: Discussionmentioning

confidence: 99%

The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major.

Wheeler

Koohmaraie

1999

Journal of Animal Science

109

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“…Changes on-farm, pre-slaughter, post-slaughter processing factors and other man-made factors such as electric stimulus account for the environmental contribution. Factors originated from the muscle also contribute to meat tenderness, such as intermuscular variation, sensitivity of muscle structural proteins to proteolysis, the distribution of muscular connective tissue and sarcomere length ( Koohmaraie et al, 1988 ; Seideman et al, 1989 ; Wheeler and Koohmaraie, 1999 ). A range of studies have shown that postmortem factors, particularly temperature and sarcomere length could determine pre-rigor and proteolysis and affect the conversion of muscle to meat ( Taylor et al, 1995 ; Koohmaraie et al, 1996 ; Roberts et al, 1996 ; Gollasch and Nelson, 1997 ; Hwang et al, 2003 ; Koohmaraie and Geesink, 2006 ).…”

Section: Meat Tendernessmentioning

confidence: 99%

A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review

Lian

Wang²,

Liu³

2013

Asian Australas. J. Anim. Sci

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Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogenous proteolytic systems are responsible for modifying proteinases as well as the meat tenderization. Abundant evidence has testified that calpains (CAPNs) including calpain I (CAPN1) and calpastatin (CAST) have the closest relationship with tenderness in livestock. They are involved in a wide range of physiological processes including muscle growth and differentiation, pathological conditions and post-mortem meat aging. Whereas, Calpain3 (CAPN3) has been established as an important activating enzyme specifically expressed in livestock’s skeletal muscle, but its role in domestic animals meat tenderization remains controversial. In this review, we summarize the role of CAPN1, calpain II (CAPN2) and CAST in post-mortem meat tenderization, and analyse the relationship between CAPN3 and tenderness in domestic animals. Besides, the possible mechanism affecting post-mortem meat aging and improving meat tenderization, and current possible causes responsible for divergence (whether CAPN3 contributes to animal meat tenderization or not) are inferred. Only the possible mechanism of CAPN3 in meat tenderization has been confirmed, while its exact role still needs to be studied further.

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“…Purchas and Barton (1976) reported that beef from Jersey steers was superior in tenderness compared with other breeds. Marbling is highly correlated to sensory tenderness ratings (Seideman et al, 1998), juiciness, and beef flavor (Platter (NRC, 1996). et al, 2003).…”

Section: Introductionmentioning

confidence: 98%

Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef1,2

Arnett

Fluharty

Loerch

et al. 2012

Journal of Animal Science

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Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and retail color stability of steaks from Jersey beef compared with conventionally fed commodity beef strip loins (COM) of identified quality (Choice(-) and Select(+)). Jersey steers (n = 77) were blocked by BW and randomly assigned to 1 of the following treatments for a 383-d trial period: Jersey low 12% (JL; n = 38) or Jersey high 24% (JH; n = 39) forage (DM basis). A comparison group was selected from conventionally fed cattle on the same day of slaughter as the Jersey treatments, and strip loins from USDA Select(+) (COM; n = 20) and Choice(-) (COM; n = 20) were removed for data analysis. Seventy-two hours postmortem, strip loins were removed, vacuum-packaged, and aged at 3°C for 18 d postmortem. After the aging period, steaks from the LM were sliced, vacuum-packaged, and frozen (-20°C) until analyzed. Jersey steaks had reduced (P < 0.05) Warner-Bratzler shear force values compared with COM steaks. Trained sensory panelists rated JL greater (P < 0.05) for initial and sustained tenderness and initial juiciness than COM, whereas JH was intermediate. As expected, marbling was greater (P < 0.05) for both JL and JH compared with COM, and trained sensory panel sustained juiciness, beef flavor intensity, and overall acceptability scores were greater (P < 0.05) for both JL and JH compared with COM; however, no differences (P = 0.14) were reported for consumer tenderness and flavor. Objective color (L*, a*, b*) measurements decreased (P < 0.05) over time across treatments. There were no differences among treatments for lightness (L*); however, overall during retail display JL were less (P < 0.05) red (a*) and yellow (b*) than JH and COM. Subjective color scores indicated both JL and JH were less red (P < 0.05) than COM. Steaks from Jersey were equal to and on some measurements more desirable than steaks from COM carcasses for both color stability and palatability. These results suggest that dietary forage level had minimal effects on carcass characteristics and beef palatability. However, feeding a low-forage diet decreases input cost and potentially results in a greater valued carcass. Finishing long-fed (383 d) Jersey steers can meet beef industry expectations with respect to quality grade.

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Variations in the Sensory Properties of Beef as Affected by Sex Condition, Muscle and Postmortem Aging

Cited by 16 publications

References 39 publications

The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major.

The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major.

A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review

Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef1,2

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