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Processing and sensory characteristics of cooked roast beef: Effect of breed, age, gender and storage conditions
Abstract
Two separate experiments investigated the effect of breed (Bos indicus, Bos indicus×and Bos taurus), gender/age and chilled and frozen storage on the processing characteristics of roasts made from inside rounds (semimembranosus, adductor and gracilis muscles). Roasts were injected with a salt/phosphate brine and cooked to an internal temperature of 63 °C. Freezing the meat increased purge lost from the raw meat. Country of origin had no significant effect on cook yield. Sensory evaluations with a US consumer panel indicated only slight sensory differences due to country of origin and breed but a significant effect from storage regime. Tenderness comparisons between breeds were confounded by country of origin and indicated that roast beef from inside rounds from Brahman cattle had lower WBS values than roast beef made from inside rounds from British cattle. Although breed and age/gender often significantly affected processing characteristics of the roasts, differences were small and would have little practical or economic importance for selecting the type of meat for this market sector.
... Wulf et al. (1997) studied Hunter Colorimeter readings and reported that breed type was not significant regarding b* value, but carcasses from Bos taurus cattle had a lower a* value compared to carcasses from Bos indicus cattle. Boles and Swan (2002) found that Brahman cross cattle had a significantly lower a* value when compared to Brahman and British cattle; however, there was no significant difference in the b* value when comparing all three breed types. Crouse et al. (1989) found that meat from Hereford-Angus cross calves were more finely textured than Brahman and Sahiwal crosses. ...
... Ultimate pH was obtained by 6-h postmortem for Angus-Hereford cross carcasses versus 9-h postmortem for Brahman cross carcasses. Boles and Swan (2002) agreed with the ultimate pH findings of Shackelford et al. (1991b) citing breed had no significant impact on muscle pH. Wulf et al. (1997) supported these findings as well, finding breed-type was not a significant source of variation for ultimate muscle pH. ...
... Both of these were significantly positive correlations (p<.01). Others have also found positive correlations between WBSF of the longissimus muscle and percent Bos indicus breeding including Wulf et al. (1997), Sherbeck et al. (1995), Crouse et al. (1989), Vann et al. (2006),Shackelford et al. (1991b), Ferguson et al. (2000, and.Shackelford et al. (1995) andBoles et al. (2002) even reported a significant positive correlation between WBSF of roasts and percent Bos indicus ...
... After 6 months of storage, the thawing loss averaged 7% and 8.4% in GN and IF muscles, respectively. In lamb or beef meat the thawing loss increased with frozen storage duration, but with a lesser extent (Boles & Swan, 2002a;Muela, Sañudo, Campo, Medel, & Beltrán, 2010). These formers reported 2.3% thawing loss after 1 month and up to 3.8% after 6 months, while in pork the thawing loss reached of 6-7% after 30 days (Mortensen, Andersen, Engelsen, & Bertram, 2006). ...
... In GN muscle, cooking loss in control was significantly higher than cooking loss in samples frozen for 180 days. Boles & Swan (2002a) reported that frozen storage time significantly affected cook yield of beef inside rounds with the highest yield occurring after 5 weeks of frozen storage. In beef ) and in lamb (Muela et al., 2010), no significant effect on cooking loss was observed as a result of freezing and thawing. ...
... A significant higher a* values in meat not frozen was also reported by in M. Semitendinous of beef. Boles and Swan (2002a) reported also a decrease in redness after freezing of beef M. Semimembranosus from cattle, but the same effect was not observed for bull and steer (Boles & Swan, 2002b). ...
Physicochemical characteristics and oxidative stability during storage were determined in Gastrocnemius pars interna (GN) and Iliofiburalis (IF) muscles of Rhea americana. Glycolytic potential (GP) and pH decline of muscles were measured within the first 24 h post mortem. Colour, lipid and protein stability were determined during storage of meat, i.e. 5 days under air-packaging at 4°C, or 28 days under vacuum-packaging at 4°C. In parallel, anti-oxidant status of muscles was estimated by measuring α-tocopherol content and anti-oxidant enzyme activities (superoxide dismutase and catalase), while pro-oxidant status was evaluated by determining haeminic iron and long chain fatty acids (especially polyunsaturated fatty acids). The ultimate pH was similar in both muscles, but the GP value was significantly higher in IF than in GN muscle. Haeminic iron and alpha-tocopherol content differed between muscles, with 30% more haeminic iron (p<0.05) and 134% more alpha-tocopherol (p<0.001) in IF than GN muscle. The IF muscle presented higher lipid content and lower PUFA/SFA ratio (polyunsaturated fatty acids/saturated fatty acids) than GN muscle. With storage under air-packaging, lipid and protein oxidation of rhea muscles increased up to 275% and 30%, respectively. This increase was more rapidly and marked in IF muscle. The IF also showed high level of metmyoglobin accumulation after 3 days of storage (47%) and was rejected by 1 consumer out of 2 in sensorial analysis. Under vacuum-packaging, both muscles showed a high stability of colour and no oxidation of lipids and proteins.
... The manner of beef presentation was the only purchase determinant in the survey conducted with North American consumers (BOLES; SWAN, 2002). According to these authors, the preference for chilled meat is because this presents higher succulence, flavor intensity and general acceptability, when compared to frozen products. ...
... However, studies evaluating the beef from British breed and those crossbred with zebu showed that, with an increase in the level of crossbreeding, there was a trend in the increase of shear force and toughness, with a decrease in succulence and marbling (CROUSE et al., 1989;SCHERBECK et al., 1995;HIGHFILL et al., 2012). Boles and Swan (2002) found that, despite cattle of British origin being more succulent and tender, not as dry and presenting greater acceptability than Brahman animals, these variations did not impact the willingness to buy among North American consumers. These differences, resulting from breed and/or species, could be do a reflection of the quantity, solubility and space organization of collagen, fatness and calpain and calpastatin activity (MONSÓN et al., 2005), coupled with the amount and ease of fragmentation of connective tissue (CROUSE et al., 1989). ...
Sensory characteristics of meat from different animal types, including cattle (Angus and Brangus) and buffalo raised at pasture, and information on socio-demographic determinants of consumer preference were evaluated. Samples of roasted rib eye were cut and served in a disordered and monadic manner to 188 untrained tasters. A nine-point hedonic scale was used to assess odor, color, tenderness, succulence and overall appearance. Analysis of variance was carried out using the GLM procedure of SAS®, considering animal type and socio-demographic characteristics as fixed effects and using the LSMEANS procedure for multiple mean comparisons. Differences (P < 0.001) between animal types were observed only for tenderness, with Brangus (7.02) and buffalo (6.82) meat being superior to Angus (6.25). Regardless of meat origin, age, income, smoking and place of purchase affected the perceived attributes (P < 0.05). People aged over 50 years gave higher mean scores for odor and color (P < 0.05), indicative of greater satisfaction and less demanding tastes when compared to other age categories. Despite the variability in the intrinsic characteristics, differentiation of meat by the consumer is not easy to determine, with little impact of sociodemographic characteristics on organoleptic perception. Meat from Brangus cattle and buffaloes raised at pasture was considered tenderer than that from Angus cattle raised under the same conditions by an untrained taste panel compared with.
... As previously reported, meat from zebu cattle (Nellore, Brahman) tends to be less tender than that from Continental and British breeds, which can be attributed to differences in postmortem protein breakdown and calpastatin-calpain activity (O'Connor, Tatum, Wulf, Green, & Smith, 1997). When the proportion of zebu increases, the calpastatin/calpain ratio also increases; thus, proteolysis due to calpain activity is reduced and tenderness values are lower (Boles & Swan, 2002;Koohmaraie & Geesink, 2006). ...
... The lack of significant differences between 24 h, 7, and 14 days of meat aging in the control group of this study, from animals fed diets without the addition of the essential oil blend is similar to the findings of O' Connor et al. (1997), who reported a slower rate of tenderization in crossbred cattle with Bos indicus origin, thereby suggesting that meat from 3/8 Bos indicus needs to be aged for a sufficient period of time (approximately 21 d) to compensate for the delayed aging response associated with their higher calpastatin activities. On the other hand, Gomes et al. (2012) and Boles and Swan (2002) obtained shear force results that were similar to ours. Throughout aging, there were significant differences in shear forces between the E3.5 and E7.0 treatments. ...
Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in _Longissimus_ muscle. In addition, the effects of aging (one, seven and 14 days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5 g/d decreased lipid oxidation. The addition of 7.0 g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14 days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5 g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.
... As, it has been previously reported meat from zebu cattle tend to be less tender than those from continental and British breeds attributed to differences in protein breakdown postmortem and calpain-calpastain activity [9] [10]. Because when zebu in genetic proportion of breed composition increase, the calpastatin/calpain ratio also increase, thus proteolysis due to calpain activity is reduced, therefore tenderness is smaller than in continental breeds [11]. Absence of significant differences between 0 and 14 days of ageing is agree with O'Connor et al. [9] who reported a slower rate of tenderization in crossbred from Bos indicus suggesting that meat from 3/8 Bos indicus cattle need aged for a sufficient period of time (approximately 21 d), to compensate for the delayed aging response associated with their higher calpastatin activities. ...
... Gomes et al. [12] obtained results in shear force similar to ours; presenting Nellore steers finished in feedlots values of 5.6 -5.4 kg for 1 day of ageing and 4.8 -4.5 kg for 7 days. Boles et al. [11] obtained values comprised between 4.1-5.1 kg for Brahman cross finished in pasture with 2 days of ageing and different times of chilled storage. So, our data can be considered as normal for a zebu breed. ...
... It should be noted, however, that differences had a magnitude of less than one full unit, and were of marginal practical importance. Boles and Swan (2002a) also reported a decrease in redness after freezing of semimembranosus muscles from Brahman cattle, however the same effect was not observed for bull and steer inside rounds (Boles & Swan, 2002b). ...
... In contrast, some researchers have shown that freezing and thawing resulted in a product with significantly larger cook losses. Boles and Swan (2002a) reported that frozen storage time significantly affected cook yield of beef inside rounds with the highest yield occurring after 5 weeks of frozen storage. Shanks, Wulf, and Maddock (2002) reported that the effect of freezing on cooking loss was dependent on ageing period before freezing. ...
Effects of salt/phosphate injection level (112% or 125% pump), salt level (0.5% or 1.5% salt), and freezing/thawing on hydration characteristics, quality, and consumer acceptance of beef semitendinosus were investigated. All enhancement treatments decreased shear force by 25–35%, but negatively affected colour. Increased salt concentration yielded lower purge and cooking losses, and higher water holding capacity. The higher injection level reduced water binding properties, however, the loss in functionality with higher water addition was overcome with increased salt content. Freezing and subsequent thawing was generally detrimental to colour and water binding properties and tended to increase shear force. Freezing and subsequent thawing did not affect fluid release in steaks held for 1 day before analysis, but resulted in decreased water retention in samples held for 7 days. Holding vacuum packaged steaks for 7 days generally increased package purge and negatively affected colour parameters, although water binding characteristics were improved. Consumer panel results demonstrated a negative effect on juiciness and tenderness where meat subject to low salt/high injection was frozen then thawed – the low salt level was insufficient to maintain any positive effect of injection treatment. In general, salt/phosphate injection improved product acceptability and increased willingness to purchase.
... Karthikeyan et al. (2000) analyzed physicochemical, microbiological and sensory attributes of hurdle treated chevon keema and indicated that it was fairly acceptable for up to 5 days at ambient temperature. Boles and Swan (2002) found that age/gender often significantly influenced the processing characteristics but storage regime affected the sensory attributes of beef roasts. Investigation by Diana and Iciar (2004) proved that vacuum packaging of the dry fermented sausages was the best method to prevent formation of lipid oxidation volatile compounds. ...
... Cull animals have unfavorable characteristics in terms of the quality of meat that can be obtained from their carcasses (Boles and Swan, 2002). One of them is the age of these bovines, since they are discarded when they are very old, and their meat has a darker color, is tougher and not very juicy, compared to meat from a young animal of two or three year old. ...
This research work was carried out in a municipal trail (TIF) in the North of Veracruz, Mexico, with the aim of physically analyzing the quality of beef. A sample of 90 male cattle, which were divided into the following groups: F1 pure Brahman (n=30), F2 Brahman Crossses/ Holstein (n=30) y F3 Brahman Crosses/ Brown Swiis (n=30), male cattle was used at 24 months of age. They received the same management and a food ration based on harinoline, soybean paste, grain corn, grain sage and a mixture of vitamins-minerals, which was offered to 3.5.0% (NRC, 2000) fresh water and forage to free access, averaging the 350 kg completed in intensive corral for slaughter during the 60 days of the experiment. The variables analyzed were: flesh color, fat color, marbling and texture. The results were evaluated through the STADISTIC programme, showing generally that cuts of meat from young uncastrated males with two years of age presented category A, characterized by white fat, with a deep red color, soft texture and abundant marbling in a rating of 11 and 12. Noting that young animals showed the best physical qualities in beef.
... livestock sector, while fodder and vegetation make up more than 57 percent of total intake of ruminant species [4]. Cull animals have unfavorable characteristics in terms of the quality of meat that can be obtained from their carcasses [5]. One of them is the age of these bovines, since they are discarded when they are very old, and their meat has a darker color, is tougher and not very juicy, compared to meat from a young animal of two or three year old. ...
This research work was carried out in a municipal trail (TIF) in the North of Puebla, Mexico, with the aim of physically analyzing the quality of beef. A sample of 120 male cattle, which were divided into the following groups: F1 pure Brahman (n=30), F2 Beefmaster (n=30), F3 Brangus (n=30), F4 Charbray (n=30), F5 Bradford (n=30), male cattle was used at 24 months of age. They received the same management and a food ration based on harinoline, soybean paste, grain corn, grain sage and a mixture of vitaminsminerals, which was offered to 3.5.0% (NRC, 2000) fresh water and forage to free access, averaging the 350 kg completed in intensive corral for slaughter during the 60 days of the experiment. The variables analyzed were: flesh color, fat color, marbling and texture. The results were evaluated through the STADISTIC programme, showing generally that cuts of meat from young uncastrated males with two years of age presented category A, characterized by white fat, with a deep red color, soft texture and abundant marbling in a rating of 11 and 12. Noting that young animals showed the best physical qualities in beef.
... However, these discourses also reflect women's competence in the kitchen, and by extension in life, and thus are "part of the construction of hegemonic femininit". 4 The gendered language used in cookbooks written by women celebrity chefs was also approached by Matwick and Matwick [97 ] drawing attention to how and in what ways women celebrity chefs provide models of femininity in their cookbooks. Through an analysis of 21 cookbooks, they show that the discourse of women in cookbooks (even if it is considered as weak or simple) created likable, accessible, and trustworthy personas for their cooking readers. ...
Important scientific works have demonstrated that our sex and our gender affect the way we approach objects and situations. Although this is a long-established discussion in the field of social sciences, it seems that discussion about the relationship between sex, gender and food is still sometimes neglected in our daily lives, including empirical work involving food and consumer perceptions. Thus, the main objective of the present review is to provide a recent overview of the advances of sex and gender-related stereotypes in food studies, and to provide an indication of what the direction research might go in the future.
... Conversely, a* was higher in YB than in CC (P < 0.05). Boles and Swan (2002) reported a similar result; they found that the colour of raw meat from cows was significantly less red than meat from steers. However, our values conflict with a previous study from Fiems, De Campeneere, Van Caelenbergh, De Boever and Vanacker (2003), which reported no difference in b* between Belgian Blue bulls and cows, but higher L* and a* in cows than in bulls. ...
Fresh meat is a highly nutritious but extremely perishable food, and its preservation is a significant challenge since early civilisations. In the past decades, food trade has become more globalised, forcing supply chains to become larger and more complex. As such, meat, which typically has a short shelf life, is required to stay fresh for longer. Extended shelf life in beef may be achieved through strict control of the product hygiene associated with vacuum packaging and subzero chilling. The research presented in this thesis was designed to investigate the effect of microbial and physicochemical factors, namely the growth of spoilage bacteria and oxidation of myoglobin and lipids, on the long-term preservation of chilled fresh beef at temperatures above the freezing point of meat (−2°C) but below 0°C.
This research was divided into the following main topics: (1) the study of the preservation of chilled fresh meat with extremely long shelf life, (2) the study of the preservation of chilled fresh meat from the Belgian Blue breed and (3) the study of Carnobacterium maltaromaticum as a protective culture for meat.
This study provided evidence that the use of sub-zero temperatures during vacuum storage is essential in meat shelf life extension since it retards meat deterioration, preventing the oxidation of myoglobin (discolouration) and growth of spoilage bacteria. Intrinsic factors including the metmyoglobin reducing activity as well as the activity of antioxidant enzymes, such as catalase, superoxide dismutase and glutathione peroxidase, can be associated, in varying degrees of importance, with the retardation of oxidation reactions in meat. Carnobacterium maltaromaticum was the dominant bacteria in meats with extremely long shelf life. Selected C. maltaromaticum isolates obtained from these meats showed an antilisterial activity in vitro, which was optimised at low temperatures. When studied directly in raw meat with the natural indigenous microbiota, C. maltaromaticum showed an antimicrobial effect against Enterobacteriaceae.
Further research on the antioxidant mechanisms and microbial ecosystems associated with meats with extremely long shelf life will be a key to understand and improve the extension of the shelf life of fresh meat.
... Conversely, a* was higher in YB than in CC (P < 0.05). Boles and Swan (2002) reported a similar result; they found that the colour of raw meat from cows was significantly less red than meat from steers. However, our values conflict with a previous study from Fiems, De Campeneere, Van Caelenbergh, De Boever, and Vanacker (2003), which reported no difference in b* between Belgian Blue bulls and cows, but higher L* and a* in cows than in bulls. ...
This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum from Belgian Blue young bulls and cull cows were aged at −1 or 4 °C for 80 days in vacuum. Every 20 days, samples were repackaged in a high-oxygen atmosphere (70/30% O2/CO2) and stored for 7 days (2 days at 4 °C + 5 days at 8 °C). Ageing at −1 °C had a protective effect against the growth of lactic acid bacteria and Enterobacteriaceae and myoglobin oxidation. Brochothrix thermosphacta was the limiting parameter for ageing longer than 20 days at −1 °C, permitting a subsequent 7-day shelf-life in a high-oxygen atmosphere. Meat from young bulls was more sensitive to oxidation than meat from cull cows. Extending Belgian Blue meat ageing for >20 days had a negative impact on retail shelf-life.
... Thus, at the first day, the meat of Nellore steers could be considered tough (WBSF = 6.2 kg cm -1 ), while the meat of the Angus vs. Nellore bulls was tender (WBSF = 4.9 kg cm -1 ). In fact, softer meat in animals of the European breeds is due to greater proteolysis, resulting from the higher activity of calpain present in the musculature of cattle of European origin (Boles & Swan, 2002). ...
This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4 o C) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6 th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls. Intramuscular fat from Nellore steers had a more favourable n-6:n-3 fatty acid ratio than that from Angus vs. Nellore bulls (4.37 vs. 11.45, respectively). Tenderness, flavour and overall acceptability were higher (p < 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days). Características de carcaça e avaliação sensorial da carne de novilhos Nelore e touros cruzados Angus vs. Nelore RESUMO. Este estudo foi realizado para avaliar o desempenho animal, características de carcaça e qualidade da carne de novilhos Nelore terminados em pastagens e abatidos aos 36 meses de idade (n = 10) e machos não castrados Angus vs. Nelores abatidos aos 20 meses de idade (n = 10). O peso final, peso, características e conformação da carcaça e espessura de gordura de cobertura foram maiores (p < 0,001) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. As perdas de água durante o resfriamento (24 horas, 4º C) foram menores (p < 0,05) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. A percentagem de músculo na 6ª costela foi maior (p < 0,05) para os novilhos Nelores do que para os mestiços Angus vs. Nelores; enquanto que a percentagem de osso foi menor (p < 0,05) para os novilhos Nelores. Após 7 e 14 dias de maturação, o valor de L* da carne foi maior (p < 0,05) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. O valor de L* foi similar (p > 0,05) ao longo da maturação para os mestiços Angus vs. Nelores; enquanto que o valor de L* da carne dos novilhos Nelores aumentou (p < 0,05). O grupo genético não teve efeito (p > 0,05) sobre o valor de a* (cor vermelha). Da mesma forma, o tempo de maturação não teve efeito (p > 0,05) para os animais dos dois grupos genéticos. O grupo genético não teve efeito (p > 0,05) sobre o valor de b* (cor amarela). Por outro lado, o tempo de maturação aumentou o valor de b* após o sétimo dia para os animais dos dois grupos genéticos. A perda por descongelamento e cocção foi menor (p < 0,05) para os novilhos Nelores após o 438 Barcellos et al. Acta Scientiarum. Animal Sciences Maringá, v. 39, n. 4, p. 437-448, Oct.-Dec., 2017 sétimo dia de maturação. A carne dos mestiços Angus vs. Nelores foi mais macia (p < 0,05) em todos os tempos de maturação (1, 4, 7 e 14 dias) do que a carne dos novilhos Nelores. O grupo genético não teve efeito (p > 0,05) sobre a oxidação de lipídeos; no entanto, a oxidação de lipídeos aumentou após o sétimo dia. A carne dos novilhos Nelores continha maior percentagem de ácidos graxos saturados (AGS), menor percentagem de ácidos graxos não saturados (AGNS) e monoinsaturados (AGMI) e similar percentagem de ácidos graxos poli-insaturados (AGPI) do que a carne dos mestiços Angus vs. Nelores. A gordura intramuscular dos Nelores tinha melhor razão n-6:n-3 do que a carne dos mestiços Angus vs. Nelores (4,37 vs. 11,45, respectivamente. A maciez, aroma e aceitabilidade geral foram maiores (p < 0,001) para a carne dos novilhos Nelores, desconsiderando o tempo de maturação (1, 4, 7 e 14 dias). Palavras-chave: Brasil, consumidor, sistema de acabamento, grupo genético, qualidade da carne, classe sexual.
... The lower redness of USDA-Choice and Mexican beef from the northern region, compared to No Roll US beef and Mexican beef from the central and southern regions, may be associated to chilling rates, subcutaneous fat, breed differences, slaughter age, type of feed and time on high energy diets of the cattle, among others. Several researchers have observed a darker color in Bos indicus cattle (Boles & Swan, 2002;Wulf, OÕConnor, Tatum, & Smith, 1997) in relation to Bos taurus cattle. Again, the similarities of breeds being exploited in the US and in the northern region of Mexico (Bos taurus cattle), in contrast with the Bos indicus breeds exploited in the central and southern regions, may also account for the differences observed in meat color. ...
... Beef is the meat of high nutritional value, rich in protein, pro-health, bioactive substances such as: carnosine, anserine, L-carnitine, conjugated linoleic acid, vitamins, and many micro and macroelements, especially easily absorbed iron. Beef has a very low energy value (Boles & Swan 2002, Arihara, 2006. Key features of beef, tenderness and palatability determine consumer satisfaction (Brewer & Novakofski 2008, Weglarz 2010. ...
Comparative characteristics of selected physicochemical and culinary properties were conducted on beef (m. longissimus thoracis – LT and m. semitendinosus – ST), obtained from dairy cattle breed Black-and-White and crossbreeds of this breed and Limousin, Charolais or Hereford cattle. Samples were collected 48 hours post-mortem from carcasses chilled to a temperature of about 5°C. Higher fat content and lower water content were determined in the LT muscles of crossbreeds with Hereford breed. The protein content within the limits of 21-22% was not varied in the examined experimental material. It was shown that meat of cattle crossbreeds with beef cattle breeds were characterized by a lighter colour but the chromatic parameters a* and b* and consequently chroma C* were lower for the muscles of cattle with Hereford and Charolais breeds. Cooking loss at a temperature 70-90°C for the LT muscle of crossbreeds involving Hereford breed were much smaller than for the ST muscle. It was shown that the ST muscle of crossbreeds Limousin x Black-and-White were characterized by the lowest average value of F max (about 32N) and the other group of animals by the value of about 37 to 39N for the same muscle. Among the LT muscle, crossbreeds with Hereford breed were distinguished by shear force of F max = 33.37 N. The maximum shear force for the LT muscle of Black-and-White breed was 55.08 N and much higher than the corresponding values for the beef cattle crossbreeds. It is a significant and beneficial difference confirmed in the sensory evaluation.
... These findings are consistent with the previously reported results of Hennessy and Morris (2003), who found that meat from heifers had higher scores of meat quality (sum of the tenderness, juiciness, flavour intensity and overall-like scores) than meat from steers. Concerning the LT colour, no difference between steers and heifers were found on lightness (L*), redness score (a*) or yellowness score (b*), as previously observed by Klastrup et al. (1984), Boles et Swan (2002) and Hennessy et Morris (2003). ...
In France, the number of bovine females is decreasing and lead to a deficiency of heifer's meat. So, the aim of this study was to compare Charolais steers (n=11) and heifers (n=11) slaughtered at the same age of 27 months to evaluate if young steers may act as an alterative to heifers for meat production. Animals were fed with grass and hay at the Monts Dore experimental station. The following growth characteristics and slaughtering results were studied: live-weights, gains, fattening marks, carcass weights and compositions. Muscular characteristics (lactate dehydrogenase: LDH and isocitrate dehydrogenase: ICDH activities, collagen content and solubility, intramuscular fat content) and meat quality traits (tenderness, juiciness, flavour intensity) of muscles rectus abdominis (RA), triceps brachii (TB) and longissimus thoracis (LT) were also analysed. From birth (51 vs 41 kg) to slaughter (713 vs 625 kg), steers have had a higher live-weight than heifers. This may be linked with a higher daily gain all life long (823 vs 712 g/ d of life). Heifers had a higher fattening mark at slaughtered (3.3 vs 2.8/5) and a higher carcass fat content (20.3 vs 17.4%). There had a lower content of total (23.4 vs 29.4 mg/g DM) and soluble (17.0 vs 20.2 %) collagen in RA muscles and a higher metabolic activity (ICDH and LDH; p<0.10) in TB and LT muscles than steers. Nevertheless no significant differences were found on meat quality traits of RA and TB muscles. Whereas gender has no impact on meat quality traits of muscles RA and TB, few differences appeared on meat quality traits of LT muscle. Indeed, if meat samples of steers seemed to be as tender as those from heifers, there appeared a little bit less juicy and less flavoured (p=0.072 and p=0.051 respectively). As there are quite few significant differences between young steers and heifers, it seems that it is possible to replace missing heifers by young steers slaughtered at the same age of 27 months.
... Karthikeyan et al. (2000) analysed physicochemical, microbiological and sensory attributes of hurdle treated chevon keema and indicated that it was fairly acceptable for up to 5 days at ambient temperature. Boles and Swan (2002) found that age/gender often significantly influenced the processing characteristics but storage regime affected the sensory attributes of beef roasts. Investigation by Diana and Iciar (2004) proved that vacuum packaging of the dry fermented sausages was the best method to prevent formation of lipid oxidation volatile compounds. ...
Buffalo meat from young male, spent male and spent female groups was evaluated to develop ready to eat keema. The keema prepared by standardized formulations and processing were stored at ambient (37±1°C) and refrigeration (4±1°C) temperature and the quality was compared on day 3. The physicochemical characteristics showed significantly higher energy and fat content in keema prepared from spent buffalo groups compared to young males. The pH and moisture were significantly higher in young male buffalo meat keema than spent group. Buffalo meat keema from young male groups were significantly higher in tenderness and connective tissue residue scores than the spent groups. Ambient temperature stored buffalo meat keema resulted in significant deterioration of quality parameters compared to the refrigeration storage. The buffalo meat keema could be stored up to 2 days at ambient temperature with an overall acceptability in the range of extremely acceptable to moderately acceptable.
... Collagen contents in intramuscular tissue had traits that animals were getting the more age, gradually getting the more toughness, firmness and unfixable on a meat of the animal (Jacques, 2008), also Bosselmann et al. (1995) suggested that there was strict relevance between collagen contents and meat tenderness. As studies of many authors, WBsf and tenderness related sensory trait was shown differences between different breeds or sex (Boles and Swan, 2002; Lee et al., 2009b; Mandell et al., 1997), whereas Chambaz et al. (2003) announced no significantly different shear force between breeds, which were Simmental, Charolaise and Limousin.Fig. 1 showed total collagen contents and soluble collagen contents in Hanwoo, Holstein and Angus beef at ageing day 7 and 14. Total collagen contents of Hanwoo and Angus at day 7 were significantly higher than Holstein (p<0.05), and at day 14, Holstein beef was obtained slightly lower total collagen percentage on the meat, however it was no significant difference of them. ...
This study was conducted to compare meat quality traits related to the tenderness of longissimus muscles obtained from domestic and imported steers. A total of 12 steers from three breeds were slaughtered, and were graded as quality grade 2. They were composed of 4 Hanwoo and 4 Holstein steers (domestic) as well as 4 Angus steers (imported from Australia and gained for six months in Korea until slaughtered). The longissimus lumborum muscles were separated and were stored at for 7 and 14 d. Sarcomere length of Hanwoo was significantly shorter than Holstein and Angus at storage day 14 (p
... Karthikeyan et al. (2000) analysed the physicochemical, microbiological and sensory attributes of hurdle treated chevon keema and indicated it was fairly acceptable up to 5 days at ambient temperature. As per Boles and Swan (2002) age/gender significantly influenced processing characteristics but storage regime affected the sensory attributes of beef roasts. Badr (2004) found that refrigeration storage significantly increased thio-barbituric acid reactive substances value. ...
Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4 ± 1 °C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus, Staphylococcus aureus, anaerobic and psychrophilic counts of buffalo meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated buffalo meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.
... Even though WBSF means of B. taurus was lower (P b 0.05) than that of B. indicus, the numerical difference was not very high. It has been reported that breed effect on WBSF at short aging periods (0 to 3 days) is not very striking (Bidner, Wyatt, Humes, Franke, & Blouin, 2002;Boles & Swan, 2002;Stiffler, Griffin, Murphey, Smith, & Savell, 1985). Moreover, present work involved beef identified at commercial scale. ...
Beef forequarter muscles biceps brachii (BRB), brachialis (BRA), complexus (COM), splenius (SPL), infraspinatus (INF), teres major (TER), rhomboideus (RHO), subscapularis (SUB), supraspinatus (SUP), triceps brachii long-head (TRB) and triceps brachii lateral-head (TRI) were obtained from Mexican beef carcasses originated from Bos indicus (Bi, n=10) or Bos taurus (Bt, n=10) young bulls. Muscles were analyzed for WBSF, cooking loss, and moisture and fat contents. INF had the lowest WBSF (37.23N) and cooking loss (31.78%) of all. RHO exhibited the lowest moisture (72.62%) and highest fat content (5.23%) of all. Bi genotype exhibited higher WBSF (53.78, 48.69N), higher cook loss (36.27, 34.32%), higher fat content (2.93, 2.35%), and lower moisture content (73.70, 75.07%) than Bt. Further research is needed to estimate the actual consumer acceptance of beef forequarter muscles and their marketing potential as individual cuts in the Mexican market.
... According with Papadima and Bloukas [1999] storage conditions affected the microflora, pH, weight losses and water activity but had no effect on composition, colour and sensory attributes of traditionally processed Greek sausages. Boles and Swan [2002] found that age/gender often significantly influenced the processing characteristics but storage regime affected the sensory attributes of beef roasts. Investigation by Diana Ansorena and Iciar Astiasaran [2004] proved that vacuum packaging of the dry fermented sausages was the best method to prevent formation of lipid oxidation volatile compounds. ...
The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage at ambient and refrigeration temperature.
The meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of buffaloes slaughtered according to the traditional halal method. Buffalo meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life.
To evaluate the effect of different groups of meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of meat curry from young buffaloes was significantly lower than the meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage.
Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored buffalo meat curry. Buffalo meat curry from young male group showed better product characteristics and overall acceptability scores than spent buffalo group.
... The lower redness of USDA-Choice and Mexican beef from the northern region, compared to No Roll US beef and Mexican beef from the central and southern regions, may be associated to chilling rates, subcutaneous fat, breed differences, slaughter age, type of feed and time on high energy diets of the cattle, among others. Several researchers have observed a darker color in Bos indicus cattle (Boles & Swan, 2002;Wulf, OÕConnor, Tatum, & Smith, 1997) in relation to Bos taurus cattle. Again, the similarities of breeds being exploited in the US and in the northern region of Mexico (Bos taurus cattle), in contrast with the Bos indicus breeds exploited in the central and southern regions, may also account for the differences observed in meat color. ...
Randomly selected New York steaks from domestic and imported beef were purchased in three major Mexican cities, comparing Mexican beef (from northern, central, and southern regions of the country) and American beef (USDA-Choice and ungraded No Roll). The meat was analyzed for chemical composition, Warner-Bratzler shear force (WBSF), cooking loss, color and consumer acceptability. All sources of Mexican beef and No Roll US beef had similar chemical composition. USDA-Choice beef had a higher fat content and a lower moisture and total collagen content. Mexican beef from the northern region and USDA-Choice beef had lower WBSF and redness values than the other beef sources. Overall desirability was high regarding all Mexican beef sources, and USDA-Choice beef. No Roll US beef had the lowest overall desirability score. Results indicate Mexican beef is in an advantageous position when competing with imports in the current open market.
... The effect of breed was much less clear. Boles and Swan (2002) also reported that there were only slight sensory differences in beef roasts from different breeds. ...
The effects of diet and breed on the concentration of water-soluble flavour precursors, namely sugars, free amino acids, ribonucleotides, creatinine, carnosine and creatine, were studied in beef longissimus lumborum muscle. Diet had a significant effect on the concentration of free amino acids, with animals fed on grass silage having higher free amino acid levels than animals fed on a concentrate diet, whereas animals fed concentrates had a higher total reducing sugar content. Differences between a beef breed (Aberdeen Angus×Holstein-Friesian) and a dairy breed (Holstein-Friesian) were generally small.
This study was part of a larger study to develop an animal production model to obtain the optimum beef tenderness. There is a variety of different beef production systems being used in South Africa. The production systems investigated in this study were; animals reared on pasture until A age classification group (AP), animals reared on pasture until AB age classification group (ABP), animals reared on pasture until B age classification group (BP), animals reared at a feedlot until A age classification group (AF) and animals reared at a feedlot until AB age classification group (ABF). These production systems affect a wide range of components in the muscle that contribute to meat quality. Meat quality refers mainly to tenderness and colour. Scientists and industry role players are uncertain of which production system is the best to produce high quality meat. The aim of the study was to determine the effects of different production systems on the post slaughter muscle energy metabolism and the related effects on meat quality (tenderness and colour). In the experiment 180 steers of the following breed crosses were used: Nguni, Simmental and Brahman. These animals were reared until they reached the A, AB or B age classification, either on pasture or in a feedlot (B only on pasture). All the carcasses were electrically stimulated for approximately 15 sec, before analyses were done. The following properties were measured on the animals after slaughter: tenderness (Warner-Bratzler shear force), carcass pH, carcass temperature, sarcomere lengths, myofibrillar fragmentation length, calpain activity, muscle lactic acid concentration, muscle glycogen...
People prefer one meat over another, not in terms of its superiority in terms of aroma, visual appearance, tenderness, or juiciness but primarily on how it tastes. Savoriness or flavor is often the characteristic that draws a consumer to a meat product. Flavor is a complex sensory trait. This chapter presents a review of the scientific literature concerning the factors contributing to the complexity of flavor. These factors include the following: (1) flavor is possibly the most subjectively sensed trait; (2) flavor can be viewed as a two-sided sensory event, represented on the good side as robustness of meaty flavor and alternatively on the dark side as an array of off-flavors; (3) people vary in their ability to detect flavor and in their perception of what flavor is desirable; (4) the flavor of red meat is created during the cooking process, and all the chemistry inherent in the raw meat contribute to this sensory characteristic; and (5) the intrinsic flavor of cooked meat can be enhanced or masked by the spices and flavor amendments used during cooking and preparation. This chapter presents the state of the science concerning the complex trait of red meat flavor and draws inferences concerning means to create flavors distinctive to the palates of an array of consumer preferences.
The aim of the present study was to investigate the influence of breed, age and sex of indigenous
cattle for beef quality parameters of raw & cooked beef. A total of 288 beef samples were collected
from 36 cattle. Two breeds of cattle (Dajal and Dhanni) were selected having three age groups
(i.e. group 1(12 to 24 months), group 2 (24 to 48 months) & group 3 > 48 months. Each age group
includes animals of both sexes. Beef samples were collected from animals, which were pre
indentified in the stockyard of slaughter house, one day before their slaughter. Raw samples were
checked for, color, marbling and texture. Two hundred and eighty eight cooked beef samples were
evaluated for tenderness, juiciness, flavor, taste, aroma, cooked color and overall liking. Data was
analysed using Mann-Whitney test for breed and sex, where as Kruskal Wallis test for age and
Spearmen’s correlation was used among various parameters in SPSS version 20. The age and
breed had a significant effect (P<0.05) on sensory parameters. Sex did not show significant effect
(P>0.05) on sensory parameters. Dajal was 16% more tender than Dhanni. Result indicates that
Dajal cattle were 17% more flavored as compare to Dhanni. Among three age groups of cattle,
age group one was 25% more tender than age group two, similarly age group two was 21% more
tender than age group three. Between two breeds of cattle female found 3% tender than male. Also
female found 6% more flavor than male. Beef tenderness is positively correlated with beef
juiciness and overall liking and the relationship was significant. It was concluded that Dajal was
found better than Dhanni in respect of sensory parameters. Among three age groups, age group
one was more tender, juicer while age group two have higher flavor, taste and aroma. Female
found better in sensory parameters but no significant influence was seen in both breeds. Dajal
cattle of two-three years may be placed in fattening program for better quality meat availability to
the public and for export.
Effects of chronological age (0,2,4,6, and 8 permanent incisors [PI]) and sex were evaluated on meat quality of the Longlsslmus lumborum muscle using 130 beef-type animals. Hot carcass weight (HCW), intramuscular fat (IF), pH, tenderness (WBS), color (L∗, a∗, and b∗), water holding capacity and sensory properties (tenderness, Juiciness, and general acceptance) were evaluated. Females had lower HCW (178 vs. 252 kg; P<0.0001), greater IF (6.48 vs. 3.87%; P<0.0001), and higher pH (5.74 vs. 5.59; P=0.0179). As age increased, IF decreased in males, while the opposite occurred in females (P=0.0153). Younger animals had lighter, redder, and yellower meat (greater L∗, a∗ and b∗, respectively; P<0.05). Higher pH resulted In lower L∗, a∗ and b∗ values (P<0.05) and a lower proportion of water liberated evident by a negative correlation of -0.57 (P<0.0001). Females had more tender meat (8.06 vs. 9.08 kg; P<0.05). An interaction between sex and age (P=0.0011) resulted from females with 6 and 8 PI and males with 8 PI having lower WBS. Although unexpected, these results could have been influenced by greater pH and IF within these age categories. The sensory panel found no differences in any of the attributes tested (P>0.05). To better understand how age and sex affect meat quality, pH variations must be addressed. Key words: beef cattle, age, sex, meat quality.
This study was conducted to investigate the carcass characteristics and nutritional composition of longissimus lumborum (LL) muscle of domestic steer beef (Hanwoo and Holstein born and raised in Korea) and imported beef (Angus imported from Australia, raised for about 6 months in Korea). A total of twelve steers (4 steers per each breed and quality grade 2) were slaughtered, LL muscles were separated and stored at for 7 days. The pH values of Holstein meat were notably higher than those of Hanwoo, and WHC values were similar between Hanwoo and Holstein, but Angus showed some differences. The WHC of the LL muscle from Hanwoo was better than those from Holstein and Angus when stored for fourteen days. The CIE , , and values of the LL muscle from Hanwoo were significantly higher than those of Angus at day 7 (p
The objective of this study is to determine the effect of the ageing time on the quality characteristics of yearling calf meat under vacuum. Ninety-six Rubia Gallega yearling calves were used. Samples of the Longissimus thoracis at 1 day post slaughter as a control, and vacuum-packaged for 7, 14 and 21 days were analysed. Colour (lightness, L*, redness, a*, yellowness, b*, hue, H
o, chroma, C*, and pigment concentration), water-holding capacity (expressible juice and cooking losses), pH and toughness were measured. The statistical analysis showed an increase in a*, b*, H
o and C* and a decrease in expressible juice, cooking losses and toughness as the ageing time increased. Discriminant analysis divided the samples into two groups; i.e., 1-day post-slaughter samples and vacuum-packaged samples. Considering vacuum-packaged samples only, canonical discriminant analysis separated the long-ageing samples (21 days) from the short-ageing samples (7 days).
This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determining the TBA-RS, carbonyl and aromatic amino acid content. Prolonged frozen storage of rhea meat decreased lightness (L*), yellowness (b*), and increased the discoloration parameter hue angle and redness a*. During storage, muscle IF was more prone to lipid and myoglobin oxidation than muscle GN. Cooking loss declined with the increase of storage time and was higher in GN than in IF muscle. With cooking, TBA-RS, carbonyl content, and aromatic amino acids (phenylalanine, tyrosine, and tryptophan) were highly affected, but the extent of oxidation ranged according to muscle and duration of frozen storage.
Cooking loss kinetics were measured on cubes and parallelepipeds of beef Semimembranosus muscle ranging from 1 cm × 1 cm × 1 cm to 7 cm × 7 cm × 28 cm in size. The samples were water bath-heated at three different temperatures, i.e. 50°C, 70°C and 90°C, and for five different times. Temperatures were simulated to help interpret the results. Pre-freezing the sample, difference in ageing time, and in muscle fiber orientation had little influence on cooking losses. At longer treatment times, the effects of sample size disappeared and cooking losses depended only on the temperature. A selection of the tests was repeated on four other beef muscles and on veal, horse and lamb Semimembranosus muscle. Kinetics followed similar curves in all cases but resulted in different final water contents. The shape of the kinetics curves suggests first-order kinetics.
Three experiments were conducted to determine the effect of freezing and time postmortem on the effectiveness of injecting CaCl2 to tenderize beef. In Exp. 1, longissimus muscle treatments included 1) control 0 h, 2) CaCl2-injected 0 h, 3) control 24 h, and 4) CaCl2-injected 24 h. Injection consisted of .3 M CaCl2 at 10% by weight. Injecting CaCl2 at 24 h postmortem reduced (P < .05) shear force requirements compared with the 24 h control but did not (P < .05) tenderize meat as much as injecting at 0 h. In Exp. 2, longissimus muscle treatments included the following: 1) aged 2 d; 2) aged 7 d; 3) frozen d 1, thawed, aged 6 d; 4) CaCl2-injected d 1, aged 6 d; 5) frozen d 1, thawed, CaCl2-injected, aged 6 d; and 6) CaCl2-injected d 1, frozen, thawed, aged 6 d. Injection alone at d 1 or freezing, then thawing and injecting resulted in the lowest (P < .05) shear force requirements. In Exp. 3, longissimus muscle treatments included the following: 1) aged 1 d; 2) aged 7 d; 3) CaCl2-injected 0 h, aged 7 d; 4) CaCl2-injected d 1, aged 6 d; 5) frozen d 1, thawed, aged 6 d; and 6) frozen, thawed, CaCl2-injected, aged 6 d. Both d-1 injection alone and freezing, thawing, then injecting resulted in meat with shear force requirements similar to those of 0-h injected meat. The effect of treatments on cooking loss was inconsistent. Treatments that reduced shear force also reduced (P < .05) calpain and calpastatin activity proportionately.(ABSTRACT TRUNCATED AT 250 WORDS)
Hydrophobic and ion-exchange chromatography were compared for yield of Ca2(+)-dependent proteases and their inhibitor in studies designed to quantify Ca2(+)-dependent proteases activity for comparative purposes. Ion-exchange (DEAE-Sephacel) proved superior to hydrophobic chromatography (Phenyl-Sepharose). Under the proper conditions, DEAE-Sephacel effectively separated low-calcium-requiring form of Ca2(+)-dependent protease (CDP-I) and CDP inhibitor. Characterization of the assay system for components of the Ca2(+)-dependent proteolytic system separated by ion-exchange chromatography indicated that proteolytic degradation of casein by Ca2(+)-dependent proteases was linear with time for up to 60 min at 25 degrees C and that it was linear up to .4 to .45 units of activity. Therefore, we recommend that, after identification of fractions containing Ca2(+)-dependent protease (CDP-I or CDP-II), these fractions be pooled, and reassayed at a volume that yields values of less than .45 units of activity. Unlike CDP-I and CDP-II, CDP inhibitor lost its activity rapidly with frozen storage (frozen in liquid nitrogen, then stored at -70 degrees C); therefore, inhibitor should be assayed in fresh (unfrozen) samples only.
Biological tenderness differences between longissimus muscles (LM) from Bos indicus and Bos taurus breeds were evaluated. Steers and heifers of Hereford x Angus (H x A, n = 10), 3/8 Sahiwal x H, A or H x A (3/8 SAH, n = 6) and 5/8 Sahiwal x H, A or H x A (5/8 SAH, n = 11) crosses were utilized. Muscle temperature and pH were monitored every 3 h for the first 12 h and at 24 h. Samples were obtained within 1 h and at 24 h postmortem from the LM for determination of calcium-dependent protease (CDP) -I and -II and CDP inhibitor (INH) activities. At 1 and 14 d postmortem, LM samples were removed for determining cathepsin B and B + L activity, soluble and total collagen, sarcomere length, muscle-fiber histochemistry, shear force and sensory-panel traits. Data were analyzed using least squares procedures with fixed effects of breed cross, sex and their interaction. No significant breed cross effects were observed for carcass traits or rates of pH and temperature decline. Steaks from H x A had lower (P less than .05) shear-force values and higher (P less than .05) sensory scores for tenderness at 1 and 14 d postmortem than steaks from 3/8 and 5/8 SAH. Correspondingly, 5/8 SAH had lower (P less than .05) myofibril fragmentation indices than H x A at 1, 3, 7 and 14 d postmortem. Breed cross effects were not significant for sarcomere length, fiber types, soluble and total collagen, cathepsin B and B + L specific activity, CDP-I and -II activity and INH activity within 1 h postmortem. However, INH total activity/100 g of muscle was greater (P less than .01) at 24 h postmortem for 5/8 SAH (208.8 +/- 14.8) and 3/8 SAH (195.6 +/- 19.3) than for H x A (136.3 +/- 14.9). For H x A, SDS-PAGE revealed that by d 1 desmin had been subjected to proteolysis, and by d 14 desmin could not be detected, but a 30,000-dalton component was clearly evident. However, in 5/8 SAH, desmin remained visible at d 14 without a 30,000-dalton component appearing. This reduced protein hydrolysis may account for less tender meat in SAH; INH apparently influences this process.
Seven types of beef products were commercially packaged, frozen, and stored at top corner pallet positions in three rooms for a year. The storage temperatures were: (1) -23°C, constant; (2) -23°C and -21°C; (3) -21°C and -18°C. Compared to the -23°C, constant room (as reference), a net energy saving of 6 and 14% was obtained for the two di-thermal storage rooms by maintaining the temperatures at the lower levels for one 12-hr period followed by the higher levels for another 12-hr period. The weight loss for most products was negligible, except for bulk-packed hamburger patties which lost over 1%. The results on sensory, nutritional, and other quality attributes of frozen boxed beef products showed no serious quality damage from both constant and di-thermal storage after 1 yr, except for MPB and beef patties whose practical shelf life was limited to 6 months.
Summary Composition, quality and palatability char- acteristics of 641 steer carcasses obtained from mating Hereford and Angus cows to Here- ford or Angus (HAX), Tarentaise (TX), Pinz- gauer (PX), Brahman (BrX) and Sahiwal (SaX) sires were compared after adjustment of data to equal age, weight, fat thickness, fat trim per- centage and marbling end points. Ranking of sire breed groups for carcass weight (kg) at a constant age was: BrX(308), TX(297), HAX (296), PX(293) and SAX(285). Rankings of sire breed groups for compositional percentages at equal carcass weights were: retail product, BrX(71.0), TX(70.2), PX(69.4), SAX(68.3)and HAX(66.9); fat trim, HAX(20.9), SaX(19.4), PX(17.4), TX(17.1) and BrX(16.0); bone, PX(13.2), BrX(13.0), TX(12.7), SAX(12.3)and HAX(12.2). The positive relationship between ranking for growth rate and for retail product percentage agrees with data from previous cycles of breed groups indicating that growthier types tend to have leaner carcasses at compar- able weights. Dressing percentages at a common carcass weight were higher for BrX and SAX(63.8 and 64.0%) and lower for PX(62.0%) than for
Summary Sixty bulls and sixty steers representing four breeds (Charolais, Simmental, Hereford and Angus) were assigned" randomly, within breeds, to one of three slaughter age end points (12, 15 or 18 mo). The right side from each carcass was electrically stimulated (ES) within 1 h postmor- tem. The longissimus (LD), semimembranosus (SM), infraspinatus (IS) and biceps femoris (BF) muscles were removed at 7 d postmortem for sensory and shear analysis. Breed had few significant or practical effects on palatability traits. In contrast to previously reported results, bulls and steers at 12 mo of age were generally less tender than those slaughtered at 18 mo. Total cooking losses were less from bulls except in the 18 mo slaughter group. Bulls were rated more tender than steers at 15 mo but the trend was reversed at 18 mo. Electrical stimulation improved ratings for heat ring (two-toning), lean color and lean firmness. These effects were greater in the 12 mo slaughter age group and
Summary Ninety-five steers were divided into 19 groups of five by breed, weight and body type. The steers in each group were assigned to five finishing diets (one steer/diet). During the winter, steers assigned to treatment T1 were finished on a silage-limited grain diet and steers assigned to T2 were finished on a full grain diet. Steers in other treatments were wintered on pasture and(or) hay and during April-August were finished on predominantly fescue pasture (T3), a limited grain diet (T4) or a full grain diet (TS). Ground beef from steers in T3 had the lowest water soluble sugar content, the highest percentage of C18:3 in neutral and polar lipids and the least desirable flavor. Ground beef from steers on the high energy diet during the summer (T5) had higher per- centages of C18:1 and lower percentages of C18:0 in the neutral lipids than beef from steers on the low energy diets (T3 and T4). Steers finished during the winter had higher concentrations of saturated fatty acids with 16 or fewer carbons and lower concentrations of saturated fatty acids with 17 or more carbons in the polar lipids than steers finished during the summer. The beef with less desirable flavor (mainly T3) lacked beef fat flavor, had a more intense dairy-milky flavor and usually had a soured dairy or other off-flavor. Flavor score was correlated significantly with C14:1. C18:0, C18:1 and C18:3 of the neutral lipids, with
The tenderness of 12 beef muscles from animals of 8 different age groups (ranging from 1 to about 60 months old) which were treated to minimize pre-rigor myofibrillar shortening, have been assessed using objective and subjective methods. The mean tenderness of these 12 muscles significantly (p<0.001) decreased with age. The rate of increase in the toughness of individual muscles with animal age was related to their connective tissue strength. Psoas major muscles were almost unaffected by increasing animal age whereas high connective tissue strength muscles, such as the Biceps femoris, trebled in toughness. A comparison of the different muscles revealed that one of the least representative was the often used M. longissimus dorsi.
Neutral lipid (NL) and phospholipid (PL) fractions and their corresponding fatty acid (FA) profiles from the L. dorsi of Angus-Hereford heifers (n=27) were compared as a function of forage grazing (FG) and time in the feedlot after grazing (DIF) on pasture. There were no differences in total PL content or FA composition of the individual PL as influenced by initial FG. As DIF increased, there was an increase in PL concentration and significant changes in the FA composition of the total PL and several of the individual PL fractions, separated by high performance liquid chromatography. Total PL content and FA content of the individual PL were significantly correlated with differences in the flavor characteristics of ground beef which were determined by a descriptive panel.
Effects of sire breed (Piemontese versus Limousin) and husbandry system (for heifers or young bulls) on carcass, meat and eating quality on 75% beef bred cattle were examined. Piemontese×Friesian heifers were mated with Piemontese bulls or Limousin bulls. The offspring (75% beef breds) was used in two different husbandry systems for the production of meat. The young bulls (n=68) were kept indoors and fattened more intensively, grew quicker and were slaughtered at a younger age (18 versus 26 months) than the outdoor fattened heifers (n=43). Due to the commercial beef production systems in the Netherlands, the effect of the husbandry system was confounded with sex. Carcass and meat quality were determined as carcass weight, conformation score, fatness score, pH, meat colour, drip loss, heating loss, shearforce, intramuscular fat and sensory characteristics, such as tenderness, juiciness, aroma and liver taste. Results showed that the breed of sire had no major influence on meat quality of the loin, although Limousin offspring were fatter than Piemontese offspring. Differences in the husbandry system led to minor differences in meat quality of the loin of the crossbred offspring. Rapid growth within the husbandry system was related to a higher carcass weight, a better conformation and better eating quality.
The effects of gender and breed on carcass and chemical composition, and palatability attributes were investigated in 222 Hereford and Simmental bulls and steers. Cattle were progeny of 12 Hereford and 17 Simmental sires using six half-sibs per sire. Bulls were fed a 64% TDN diet to slaughter endpoints of either 4, 7, or 10 mm backfat. Steers were fed diets containing up to 80% TDN until cattle achieved 7 to 10 mm backfat. Gender effects were confounded with diet to take into account differences in commercial cattle feeding vs. bull testing. Gender by breed interactions (P < 0.05) were present for carcass traits due to large between breed differences for bulls as limited ability for Simmental bulls to fatten resulted in deposition of more lean tissue. Gender by breed interactions (P < 0.05) were present for shear, and tenderness and flavour attributes. Beef from Simmental bulls was characterized with less flavour intensity, and tough due to high scores for shear and time spent chewing, and low scores for softness and tenderness. Shear, tenderness, and flavour attributes were similar among Herefords of both genders and Simmental steers. Palatability attributes for Hereford bulls managed in a bull test program were non-significantly different than those from Hereford steers managed in a feedlot environment, suggesting that palatability attributes for steers could be predicted from bulls. This was not the case with Simmental bulls probably due to limited fattening ability on a relatively low energy bull test diet.
The objective was to determine, relative to animals expressing their full potential for carcass growth, the impact on meat quality of increasing carcass growth of grazing steers by supplementing with concentrates or by increasing grass supply. Sixty-six continental (Limousin and Charolais) crossbred steers (567 kg) were assigned to one of six diets: (1) 18 kg grass dry matter (DM); (2) 18 kg grass DM grass and 2.5 kg concentrate; (3) 18 kg grass DM and 5 kg concentrate; (4) 6 kg grass DM and 5 kg concentrate; (5) 12 kg grass DM and 2.5 kg concentrate; or (6) concentrates daily. Animals were slaughtered after an average of 95 days. Samples of the M. longissmus dorsi (LD) were collected at the 8-9th rib interface and subjected to sensory analysis and to other assessments of quality following 2, 7, or 14 days aging. Carcass weight gain averaged 360, 631, 727, 617, 551 and 809 g/day for treatments 1 to 6, respectively. There was no difference between diets for colour, Warner-Bratzler shear force (WBSF) or any sensory attribute of the LD. WBSF was negatively correlated with (P<0.05) carcass growth rate (-0.31) but only a small proportion of the variation in meat quality between animals could be attributed to diet pre-slaughter or carcass fatness. It is concluded that high carcass growth can be achieved on a grass-based diet without a deleterious effect on meat quality.
Forty-one autumn-born Friesian bull calves were allocated to two production systems (Extensive='E'and Intensive='I'). In the E-system, animals were loose-housed and fed a roughage-based diet from October to May, followed by a grazing period from May to October. Ten animals were slaughtered directly from pasture in October [360 kg body weight (BW)] and 11 after a 10-week finishing period in tie-stalls (460 kg). The E-bulls were compared with intensively-fed tie-stall-housed young bulls (I) slaughtered at comparable weights (360 kg, n=11 and 460 kg, n=9). The myofibril fragmentation index (MFI) was measured 24 h post mortem in semitendinosus (ST), longissimus dorsi (LD), and supraspinatus (SU) muscles, and meat quality characteristics and sensory evaluation of LD were performed on aged meat. Intramuscular fat content was lower (P<0.001) in all three muscles of E- compared with I-bulls. MFI of ST and LD was lower in E-bulls compared with I-bulls, but only at 360 kg. In contrast, MFI of SU was higher in E- compared with I-bulls at 360 kg. In E- compared with I-bulls, shear force value of ST was higher (P<0.003) at 360 kg, but not at 460 kg. Panel scores for tenderness, taste and juiciness were all lower (P<0.006 to 0.001) and remarks for off-flavour higher in E- compared with I-bulls, the effects being most pronounced at 360 kg. A 10-week finishing period improved all meat and eating quality characteristics of E-bulls. In LD, the correlation between MFI and tenderness was 0.79 (P<0.001), which indicates a potential of MFI as an early predictor of tenderness.
The effect of muscle cut used and brine injection level on the processing characteristics of small pre-cooked roast beef was determined. Meat cuts (inside, outside, eye of round, knuckle, clod, chuck roll and brisket) were cut into small roasts (750 g) and injected at three levels (110, 125 and 150% over raw roast weight) with a non-injected control. Muscle cuts from the chuck can be used to successfully manufacture cooked mini roast beef. However, the use of small roasts resulted in cook yields that are considerably less than what was expected with large intact muscle roasts. Some variation in tenderness between the muscles was seen, but when muscles were injected there was a significant increase in tenderness and a reduction in the variability in tenderness within the muscle. Roasts injected to 125% above green weight resulted in the highest cook yields.
The purpose of this manuscript is to review and summarize the results of experiments conducted in our laboratory regarding the mechanism of meat tenderization during post mortem storage of carcasses at refrigerated temperatures. Clearly, the conversion of muscle to meat and the subsequent tenderization process are complex phenomena and much remains to be learned. However, current experimental data suggest that proteolysis of key myofibrillar proteins is the principal reason for improvement in meat tenderness during post mortem storage. Speculatively, the weakening and/or degradation of Z-disks and degradation of desmin (and probably degradation of titin) are responsible for the increased fragility of myofibrils during post mortem storage. There is substantial experimental evidence suggesting that the calpain proteolytic system is resposible for post mortem proteolysis that results in meat tenderization. Calpain is the only proteolytic system that has all of the characteristics that are necessary for bringing about post mortem changes that result in meat tenderization. Undoubtedly, other factors (such as rate pH and temperature decline during rigor development, ionic strength and others) influence the process. However, we believe that the rate and extent of post mortem proteolysis best explain the observed variation in tenderness at a constant age. Therefore, research efforts should be direct toward understanding the regulation of the calpain proteolytic system in post mortem muscle.
Two experiments were done to determine the effect of storage conditions and meat cut on the processing characteristics of beef roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked roasts. The second experiment examined the effect of meat cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw meat was more red than meat that had been frozen.
Force-deformation curves from the Warner-Bratzler (WB) shear device were used to evaluate specific changes in the myofibrillar (WB M-force) and connective tissue component (WB C-force) of tenderness in samples from beef semitendinos. Cores were heated in a water bath to end point temperatures of 60°C and 80°C by using combinations of slow and fast heating rates. Increasing the end point temperature from 60°C to 80°C was found to increase the WB M-force and to decrease the WB C-force, whereas the WB peak force was least affected. Comparisons between different heating rate combinations to samples heated to 80°C showed that the WB M-force was affected by a heating rate both below and above 60°C, while the WB C-force was most influenced by a heating rate above 60°C. Slower heating rates and higher endpoint temperatures resulted in greater cooking losses and increased solubility of collagen. The WB M-force and WB C-force were found to be more significant estimators of sensory evaluations of tenderness and collagen solubility in this experiment than the usually measured WB peak force.
In order to gain more knowledge of the systematic changes occurring in meat tenderness and colour of different breeds and sexes of growing cattle, a number of characteristics were studied in five different muscles of Afrikaner and Friesland bulls and steers between birth and 24 months of age. Muscle collagen content of bulls was higher at birth than at all other ages and solubility of collagen decreased markedly between birth and 16 months of age. Shear force increased between 8 and 16 months, partially coinciding with the decrease in collagen solubility. Collagen content of muscles was higher in bulls than in steers and solubility decreased markedly between 12 and 16 months, only in the case of bulls. Afrikaner muscles were more tender than those of Frieslands and had a higher content and solubility of collagen. Pigment content was higher in Afrikaner than in Friesland muscles and increased steadily with age in all animals. The results show that the biological differences found to influence muscle characteristics were particularly those of age and breed of animal.
Significant differences in a number of economically important appearance and palatability traits were recorded between the Bos indicus and Bos taurus breeds. Muscles from the Charolais and Canchim animals were consistently and significantly lighter in colour than those from the zebu breeds, even after pH effects had been taken into account. Differences were shown to be directly related to variations in muscle myoglobin levels, but may have been complicated by observed textural differences. Muscles from the zebu animals were not noticeably coarser grained, having significantly larger fibre diameters and fibre bundle sizes. The inferiority of the Bos indicus breeds in terms of muscle tenderness was clearly demonstrated. Significantly higher shear force values were recorded in all muscles from the Nelore and Guzera breeds, except the Psoas major. These differences were also detected by taste panel evaluation. Major differences between breeds were demonstrated in the thermo-stability of extracted intra-muscular connective tissue elements, being highest in the zebu breeds, intermediate in the Canchim and lowest in the Charolais. These solubility characteristics were thought to be due to differences in the relative proportions of genetically different collagen types in the muscles and an association between coarseness of texture and toughness was shown.
We used 69 steers of varying percentage Brahman (B) breeding (0% B, n = 11; 25% B, n = 13; 37% B, n = 10; 50% B, n = 12; 75% B, n = 12; 100% B, n = 11) to study the relationship between carcass traits, the calpain proteinase system, and aged meat tenderness in intermediate B crosses. Calpains and calpastatin activities were determined on fresh longissimus muscle samples using anion-exchange chromatography. The USDA yield and quality grade data (24 h) were collected for each carcass. Longissimus steaks were removed and aged for 5 or 14 d for determination of shear force and 5 d for sensory panel evaluation. Even though some yield grade factors were affected by the percentage of B breeding, USDA yield grades did not differ (P > .15) between breed types. Marbling score and USDA quality grade decreased linearly (P < .01) with increasing percentage of B breeding. Shear force after 5 and 14 d of aging was higher (P < .05) in the 100% B steers than in all other breed types, which were not significantly different. Sensory panel tenderness and connective tissue scores decreased linearly (P < .05) with increasing B breeding. A quadratic effect was also noted for tenderness and connective tissue scores; 37% B steers received the highest scores. A similar response was found in mu-calpain activities; the 37% B steers had the highest activities. Conversely, calpastatin activity increased linearly (P < .01) with increasing percentage B breeding. These data show strong linear relationships between calpastatin activity (positive), marbling score (negative), and percentage B breeding, suggesting a possible combined effect of these traits on aged tenderness of intermediate Brahman crosses.
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An attempt to determine changes occurring in sarcoplasm proteins due to the long term storage of beef. Freezing and storage of fish, poultry and meat. C2 and D1
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