A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness

Chun, C. K.; Wu, W. J.; Welter, A. A.; O’Quinn, T. G.; Magnin-Bissel, G.; Boyle, D. L.; Chao, M. D.

doi:10.4148/2378-5977.8035

Cited by 3 publications

(7 citation statements)

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“…Similarly, Chun et al. (2020) reported that although the TFL would exhibit a high extent of troponin T degradation from 5 to 21 days of aging, the muscle would remain tougher than the longissimus lumborum . This finding can likely be attributable to greater collagen content and crosslinking in the TFL (Chun et al., 2020).…”

Section: Resultsmentioning

confidence: 94%

“…(2020) reported that although the TFL would exhibit a high extent of troponin T degradation from 5 to 21 days of aging, the muscle would remain tougher than the longissimus lumborum . This finding can likely be attributable to greater collagen content and crosslinking in the TFL (Chun et al., 2020). It has been previously reported that tumbling could facilitate postmortem proteolysis during aging to an extent in beef longissimus lumborum muscles (Tuell et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…This may help to explain in part the lack of differences between aging times for instrumental tenderness of the BF, despite variations in collagen solubility. It has also been suggested that aging would decrease the amount of deoxypyridinoline collagen crosslinks in the longissimus lumborum but not the TFL, resulting in the latter muscle maintaining greater toughness (Chun et al., 2020). In general, this study supports that tumbling, regardless of aging, would have a negligible effect on the amount and properties of collagen.…”

Section: Resultsmentioning

confidence: 99%

“…However, postmortem aging is a time‐consuming process, where the mean postfabrication aging time was reported to be 25.9 days in 2015 (Martinez et al., 2017). Further, some cuts may remain undesirably tough and have an inferior aging response due to high amounts of intramuscular connective tissues (Chun et al., 2020; Rhee et al., 2004; Stolowski et al., 2006). This is regularly apparent in muscles from the beef sirloin such as the gluteus medius (GM), biceps femoris (BF), and tensor fasciae latae (TFL), which are ranked by consumers and trained panelists as less tender and palatable than steaks from the loin and rib primals (Martinez et al., 2017; Sullivan & Calkins, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…However, it is also known that the effectiveness would differ between cuts, being most effective in the longissimus lumborum (Nondorf & Kim, 2022; Tuell et al., 2021; Tuell et al., 2022) and less effective in more inherently tough cuts like the rectus abdominis and semitendinosus (Morrow et al., 2019; N'Gatta et al., 2021; Tuell et al., 2022). While it is reasonable to postulate that fresh beef tumbling could accelerate the tenderization of cuts from the beef sirloin, it is also known that individual sirloin muscles vary considerably regarding tenderness development (Chun et al., 2020; Rhee et al., 2004; Stolowski et al., 2006; Sullivan & Calkins, 2011). This study aimed to assess how tumbling coupled with additional postmortem aging would influence the beef quality, biochemical attributes, and descriptive sensory scores of GM, BF, and TFL muscles.…”

Section: Introductionmentioning

confidence: 99%

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Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging

Tuell

Nondorf

Abdelhaseib

et al. 2022

Journal of Food Science

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This study assessed how fresh beef tumbling without brine inclusion combined with aging would affect quality, biochemical attributes, and descriptive sensory scores of sirloin muscles. Paired gluteus medius (GM), biceps femoris (BF), and tensor fasciae latae (TFL) muscles from beef carcasses (n = 16) at 5 days postmortem were assigned to 0 or 120 min of tumbling, after which sections were aged 0 or 10 days. Tumbled GM (p < 0.001) and TFL (p < 0.01) muscles had increased objective tenderness compared to respective controls. Greater cook and initial purge losses were induced in all muscles with tumbling (p < 0.05), while thawing loss and purge loss with aging were similar (p > 0.05). Fragmentation of myofibrils was increased with tumbling and aging main effects (p < 0.001), although degradation of troponin T and desmin were primarily affected by aging only. In general, neither tumbling nor aging affected properties of collagen. Trained panelists assessed muscles aged 10 days for descriptive sensory scores including tenderness (myofibrillar, connective tissue, and overall), flavor (beef flavor identity, bloody/serumy, fat‐like, liver‐like, oxidized, umami, metallic, and sour), and juiciness (overall). Tumbled GM had greater myofibrillar tenderness than the control group (p < 0.05). Most sensory scores were unaffected by tumbling; however, tumbling increased oxidized and liver‐like flavors of GM and TFL, respectively, as well as decreased overall juiciness of BF (p < 0.05). These findings indicate tumbling combined with postmortem aging can improve tenderness of certain sirloin muscles like GM, although some impairments to flavor and juiciness could also occur. Practical Application The findings of this study are applicable to the beef industry to develop postharvest strategies to ensure sufficient tenderization of fresh beef sirloin muscles is achieved. However, the effectiveness of this process would differ between individual cuts, and minimizing possible impairments to flavor and juiciness would be critical.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging

Tuell

Nondorf

Abdelhaseib

et al. 2022

Journal of Food Science

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Influence of Bovine Myosin Heavy Chain Isoforms and Muscle Fiber Cross-Sectional Are<em>a o</em>n the Eating Quality and Connective Tissue Characteristics of 11 Different Beef Muscles

Hene,

Looper,

Verrill

et al. 2024

Meat and Muscle Biology

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The objective of this study was to determine the impact of muscle fiber type, cross-sectional area (CSA), and diameter on the eating quality of 11 different beef muscles. Eleven different beef muscles were utilized in 2 separate studies. In the 2 studies, triceps brachii, rectus abdominus, rectus femoris, supraspinatus, gluteus medias, pectoralis profundi, semitendinosus, longissimus thoracis, longissimus lumborum, tensor fascia latae, and gastrocnemius were collected from 10 USDA Choice carcasses (N = 110). To determine muscle fiber type, myofibrillar proteins were extracted and separated via gel electrophoresis and immunoblot, while muscle fiber CSA and diameter were determined using a dystrophin antibody stain via fluorescence microscopy. Pearson correlation analysis was performed to determine the relationship between muscle fiber type, CSA, diameter, and the eating quality of the 11 beef cuts from previously reported studies. Muscles from both studies showed distinct differences in the relative percentage of type I and type IIA muscle fiber types, CSA, and diameter (P < 0.05). Correlation analysis from study 1 demonstrated positive correlations between type I fibers and many positive attributes of eating quality such as tenderness, juiciness, and lipid flavor intensity, while negative correlations were found between type IIA fibers and those attributes (P < 0.01). Interestingly, results from study 2 showed that increasing type I fiber percentage may also contribute to greater connective tissue content and collagen crosslink density (P < 0.01). Finally, a negative correlation was found between muscle fiber CSA and diameter with connective tissue amount (P < 0.05), and a positive correlation was found between muscle fiber CSA and diameter with tenderness measurements (P < 0.05) in both studies. Overall, muscles with greater type I fiber % delivered a more favorable eating experience than those with more glycolytic metabolism. Notably, increased CSA and fiber diameter did not diminish eating quality and were found to have a muscle-specific relationship with tenderness.

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Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Tuell¹,

Nondorf²,

Kim³

2022

Food Sci Anim Resour

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Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

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A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness

Cited by 3 publications

References 0 publications

Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging

Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging

Influence of Bovine Myosin Heavy Chain Isoforms and Muscle Fiber Cross-Sectional Are<em>a o</em>n the Eating Quality and Connective Tissue Characteristics of 11 Different Beef Muscles

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

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