Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum

Onopiuk, Anna; Szpicer, Arkadiusz; Pogorzelski, Grzegorz; Wierzbicka, Agnieszka; Półtorak, Andrzej

doi:10.1016/j.livsci.2022.104866

Cited by 6 publications

(2 citation statements)

References 57 publications

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“…Sarcomere length after rigor mortis is influenced by several factors, such as the rate of pH decline, mechanical restraints, and the cooling rate of muscles, and can play an important role in meat tenderness [ 57 ]. The least-square mean values of sarcomere length are lower than 1.98 μm, reported by [ 58 ], or 1.85 μm, reported by [ 59 ], but similar to the values of 1.7 μm, reported by other authors [ 60 ]. Shear force was found to be increased in Arouquesa beef when weaning occurs at 5 months compared with weaning at 9 months in a study that also evaluated the sensory characteristics in samples with pH 24h mean values of 5.6 [ 61 ].…”

Section: Resultssupporting

confidence: 89%

Growth Performance, Carcass and Meat Traits of Autochthonous Arouquesa Weaners Raised on Traditional and Improved Feeding Systems

Sacarrão-Birrento

Gomes

Silva

et al. 2022

Animals

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Arouquesa is an autochthonous bovine breed known for its Arouquesa PDO beef labeling. There are several production systems under the definition of PDO labeling. This study aimed to compare the effect of different production systems on carcass and meat traits for the Arouquesa breed. Two trials differing in diet and weaning age were conducted. The first trial included a TF group fed the traditional way and weaned at 9 months; a TF + S1 group, equal to TF, but with a starter supplement; and finally, a S1 + S2 group that was fed with a starter and a growth supplement and weaned at 5 months. The second trial was composed of a TF + S3 group fed like the TF + S1 group but reared until 12 months with a finishing supplement, and finally, the S3 group fed like the S1 + S2 group but reared until 12 months. In the first trial, the TF + S1 and S1 + S2 groups showed higher final live weight and average daily gain. In the second trial, we observed differences in the subcutaneous fat that was higher in the S3 group. Regarding meat traits, we observed differences in exudative and cooking losses in the first trial. In general, supplementation improved meat production without affecting meat quality parameters.

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Section: Resultssupporting

confidence: 89%

Growth Performance, Carcass and Meat Traits of Autochthonous Arouquesa Weaners Raised on Traditional and Improved Feeding Systems

Sacarrão-Birrento

Gomes

Silva

et al. 2022

Animals

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“…No significant change was found in meat hardness for m. semimembranosus even at day 5 post mortem. A significant reduction in cutting force was observed on days 10 and 15 [ 44 ]. Maturation of meat and proper selection of heat treatment parameters is particularly important for meat from older and lower-quality animals.…”

Section: Discussionmentioning

confidence: 99%

Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat

et al. 2022

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Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability.

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Effect of ginger extract on Korean black goat biceps femoris as a tenderizer

An,

Kim

2024

Heliyon

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Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum

Cited by 6 publications

References 57 publications

Growth Performance, Carcass and Meat Traits of Autochthonous Arouquesa Weaners Raised on Traditional and Improved Feeding Systems

Growth Performance, Carcass and Meat Traits of Autochthonous Arouquesa Weaners Raised on Traditional and Improved Feeding Systems

Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat

Effect of ginger extract on Korean black goat biceps femoris as a tenderizer

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