A simple, on-line processing method for improving beef tenderness

Abstract

A simple, on-line processing method for improving beef tenderness. Can. J. Anim. Sci. 79: 27-34. Traditional beef carcass suspension by the Achilles tendon allows considerable rigor shortening and decreased tenderness in some of the major muscles of the back and hindlimb. To reduce this effect, 60 market-weight (480 ± 42 kg) Hereford Angus cross cattle (30 steers and 30 heifers) of an estimated Canada 1 yield grade were used to compare the effects on meat quality of an on-line altered suspension (OLAS) under CC (2°C for 24 h) and BC (-20°C for 3 h with wind speed of 2.32 m s -1 ) conditions. Regardless of the rate of chilling, OLAS resulted in significant improvements in shear force in the longissimus thoracis et lumborum and inside round (decreases ranged from 1.13 kg to 2.38 kg in the muscles studied). Longissimus thoracis et lumborum steaks from OLAS sides were rated significantly higher by a laboratory panel for initial tenderness, amount of connective tissue, overall tenderness and overall palatability (P ≤ 0.01). In addition, compared with conventional suspension, OLAS reduced (P ≤ 0.01) the proportion of unacceptable scores for initial tenderness (28.3 to 7.5%), overall tenderness (19.2 to 2.5%) and overall palatability (17.5 to 3.3%). Hence OLAS appears to have considerable potential to improve tenderness in the major muscles of the back and hip without compromising the quality of the smaller, contralateral muscles. . Quel que soit le taux de ressuage, l'accrochage modifié apportait des améliorations significatives de la force de cisaillement du longissimus thoracis et lumborum (LTL) et de l'intérieur de ronde, soit des diminutions de 1,13 à 2,38 kg dans les muscles étudiés. Les steaks de LTL des demi-carcasses AMC étaient classées significativement plus haut par un jury en laboratoire pour la tendreté initiale, pour la quantité de tissu conjonctif et pour la tendreté et l'appétibilité globales (P ≤ 0,01). En outre, par rapport à l'accrochage ordinaire, la méthode AM diminuait (P ≤ 0,01) la proportion de notations inacceptables pour la tendreté initiale (28,3 à 7,5 %), pour la tendreté globale (19,2 à 2,5 %) et pour l'appétibilité globale (17,5 à 3,3 %). L'accrochage modifié, en anglais OLAS, semble donc offrir de grandes possibilités pour améliorer la tendreté des muscles principaux du dos et de la hanche, sans compromettre la qualité des muscles contralatéraux plus petits.

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

“…Ultimate meat tenderness is highly dependent on the degree of alteration and weakening of myofibrillar structures, resulting in an increase in tenderness in aged compared with unaged meat (Koohmaraie and Geesink, 2006). Moreover, several authors have reported changes in both instrumental and sensory texture of beef from pelvic suspended compared with Achilles-suspended carcasses (Eikelenboom et al, 1998;Aalhus et al, 1999;Ahnströ m et al, 2009). Therefore, as indicated by our results, the greatest variation in shear force values is due to post-mortem changes.…”

“…Meat quality analyses Sarcomere length was measured as described by Aalhus et al (1999). Briefly, 2 g of muscle freed of fat and connective tissues were removed, scissor-minced and mixed in 20 ml of a 0.02 M ethylene glycol tetraacetic acid/0.25 M sucrose solution in a 50 ml centrifuge tube.…”

“…However, the side effects of using implants may include reduced marbling scores, increased incidence of dark cutting and decreased tenderness (Foutz et al, 1997;Roeber et al, 2000;Reiling and Johnson, 2003). Regarding post-mortem factors, alternative carcass suspension methods such as aitch bone suspension, pelvic suspension or Tenderstretch have been reported to improve beef tenderness compared with traditional Achilles tendon suspension (Aalhus et al, 1999). Finally, ageing of beef is universally thought to improve tenderness (Johnston et al, 2001) as a result of the proteolysis of myofibrillar proteins (Koohmaraie, 1996).…”

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

“…After each carcass was split into sides (~30 min postmortem), the MOLAS treatment was applied to one side of the carcass, with alternation between the right and left sides of the carcass with alternate carcasses. MOLAS involved first severing the pelvic bone with a bone saw at the narrowest part of the body of the ilium (Aalhus et al 1999). That cut differed from the cut through the body of the ischium of the pelvic bone, described in publications by Marriott and Claus (1994) and Claus et al (1997).…”

“…Severing these tissues causes the longissimus thoracis et lumborum (LTL) to support more of the weight of the carcass side, reducing rigor related shortening in that muscle. Both the initial results of the Virginia researchers (Claus et al 1993;Wang et al 1994Wang et al , 1995 and results of a similar procedure tested at Lacombe (Aalhus et al 1999) indicated that pre-rigor cuts consistently increased sarcomere lengths and improved shear force and taste panel tenderness in muscles of the LTL. In the Lacombe study, shear force was reduced by as much as 2.5 kg (15-25%) and the proportion of unacceptable overall palatability scores was reduced from 20% in CON samples to 3% in treated samples.…”