An assessment of the effects of an alternative method of carcass suspension and conditioning on the tenderness of beef

Fapohunda, A.O.I.; Okubanjo, A.

doi:10.1016/0309-1740(87)90076-3

Cited by 8 publications

(7 citation statements)

References 16 publications

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“…Many other types of altered suspension, including aitchbone suspension, have been attempted, with resulting improvements in the tenderness of muscles experiencing increased tension during the rigor process (Hostetler et al 1970(Hostetler et al , 1972Fapohunda and Okubanjo 1987). However, to For personal use only.…”

Section: Resultsmentioning

confidence: 99%

“…However, it has been clearly demonstrated that this method of carcass suspension allows considerable rigor shortening and results in a decrease in tenderness in some of the major muscles of the back and hindlimb in beef carcasses (Herring et al 1965;Hostetler et al 1972;Jeremiah et al 1984). Various methods of altered carcass suspension have been attempted (Hostetler et al 1972;Fapohunda and Okubanjo 1987) and most reports indicate suspending carcasses by the aitchbone (hip-free suspension) results in longer sarcomeres and improved tenderness in the LTL and hamstring muscles (semimembranosus, semitendinosus) of the hindlimb. However, at the same time, aitch-bone hanging permits increased rigor shortening, which results in increased shear values in the tenderloin (Hostetler et al 1972).…”

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confidence: 99%

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

Aalhus¹,

Best²,

Costello³

et al. 1999

Can. J. Anim. Sci.

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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.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

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

Aalhus¹,

Best²,

Costello³

et al. 1999

Can. J. Anim. Sci.

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“…Claus et al (1997) reported a 42-46% increase in sarcomere length, whereas Wang et al (1996) observed a 32% increase in sarcomere length. Previous research has established that a reduction in rigorrelated shortening lengthens sarcomeres and improves tenderness (Herring et al 1965;Hostetler et al 1970Hostetler et al , 1972Fapohunda and Okubanjo 1987).…”

Section: The Effect Of Modified On-line Altered Suspensionmentioning

confidence: 99%

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

Aalhus¹,

Larsen²,

Dubeski³

et al. 2000

Can. J. Anim. Sci.

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tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation. Can. J. Anim. Sci. 80: 51-58. Carcasses from 59 market-ready steers of an estimated Canada 1 yield grade were used to compare the effects on carcass grade and meat quality of modified, on-line, altered suspension (MOLAS), with or without the application of low voltage electrical stimulation (LVES). Due to conformational changes at the grade site, MOLAS negatively affected both yield and quality grades. However, MOLAS did significantly (P < 0.05) reduce shear force in the longissimus thoracis (LT) and longissimus lumborum (LL) muscles (decreases of 0.65 and 2.11 kg, respectively). In the LT, MOLAS and LVES had similar, non-additive effects; a similar proportion of carcasses (86%) were classified as tender (shears < 5.6 kg) compared to controls (CON; 60%). In the LL, MOLAS was more effective than LVES, and combined MOLAS and LVES had the greatest effect. Only 23.3% of CON carcasses were categorized as tender compared to 53.3% for MOLAS, 27.6% for LVES and 89.7% for combined LVES and MOLAS. Consumers were able to discern these differences, rating MOLAS steaks more highly than CON steaks for almost all hedonic and descriptive traits. Despite significant improvements to tenderness the MOLAS procedure had a negative influence on carcass grade due to conformational changes. The present grading system would need to be modified to accurately assess MOLAS carcasses. Anim. Sci. 80: 51-58. Les carcasses de 59 bouvillons finis de catégorie de rendement boucher estimative Canada 1 ont servi pour comparer les effets, sur le classement de la carcasse et sur la qualité de la viande, d'une modification de la méthode d'accrochage OLAS, assortie ou non de stimulation électrique à basse tension (SEBT). Par suite des modifications résultantes de la conformation au point de classement officiel, l'accrochage modifié avait un effet négatif sur le rendement boucher et sur la qualité. En revanche, il causait des réductions significatives (P < 0,05) respectives de 0,65 et de 2,11 kg de la force de cisaillement dans le longissimus thoracis (LT) et le longissimus lumborum (LL). Dans le LT, l'accrochage modifié et la SEBT exerçaient des effets similaires, mais non additifs, les mêmes proportions de carcasse (86 %) se classant comme tendres (force de cisaillement < 5,6 kg) par comparaison avec 60 % dans le traitement témoin. Dans le LL, l'accrochage modifié était plus efficace que la stimulation élec-trique, mais c'est la combinaison des deux techniques qui produisait les effets les plus spectaculaires: alors que seulement 23,3 % des carcasses témoins étaient classées comme tendres, le pourcentage passait à 27,6 % pour les carcasses SEBT, à 53,3 % pour celles à l'accrochage modifié et à 89,7 % quand les deux techniques étaient combinées. Ces différences étaient perceptibles au jury de dégustation, lequel cotait les steaks MOLAS plus favorablement que les steaks témoins pour la quasi-totalité des caractères hédoniques et descriptif...

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“…2005). The amount of tenderization achieved through aging was found to be dependent upon various factors such as species, physiological maturity, diet, sex, the anatomical location of the cut, the degree of muscle shortening during rigor mortis, the duration of the aging period and the aging temperature (Jeremiah and Martin 1977; Fapohunda and Okubanjo 1987; Huff and Parrish 1993; O'Connor et al. 1997; Sanudo et al.…”

Section: Introductionmentioning

confidence: 99%

Effect of Electrical Stimulation, Suspension Method and Aging on Beef Tenderness of the Bonsmara Breed

Derbyshire

Lues

Joubert³

et al. 2007

Journal of Muscle Foods

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In this study, the effect of electrical stimulation (ES), suspension method (SM) and aging on the tenderness of the Longissimus lumborum (LL) of 32 Bonsmara steer carcasses was investigated. After slaughtering, half of the carcasses (16) used in the study were electrically stimulated, and after dressing all 32 carcasses were split into halves and 16 electrically stimulated and 16 nonelectrically stimulated halves were hip suspended while the remaining halves were Achilles suspended. After a 24‐h chill, the LL was removed and divided into half. Half of the LL samples were designated to the 24‐h aging treatment and frozen, while the other half was vacuum packed and aged for 7 days. Small samples were removed from the 24‐h and 7‐day aged samples for determination of sarcomere lengths. Sarcomere lengths were significantly increased by hip suspension, but were not affected by ES, as well as by aging in combination with ES or suspension. Tenderness was measured by means of shear force, and cooking data were recorded. When applied individually, all the treatments significantly reduced the shear force of the meat; however, in combinations, the treatments had a cumulative effect, especially when carcasses were Achilles suspended. The SM, aging and ES had no effect on the cooking data.

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An assessment of the effects of an alternative method of carcass suspension and conditioning on the tenderness of beef

Cited by 8 publications

References 16 publications

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

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

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

Effect of Electrical Stimulation, Suspension Method and Aging on Beef Tenderness of the Bonsmara Breed

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