Beef tenderness and sarcomere length

Smulders, F. J. M.; Marsh, B. B.; Swartz, Darl R.; Russell, Ronald L.; Hoenecke, M. E.

doi:10.1016/0309-1740(90)90048-b

Cited by 165 publications

(70 citation statements)

References 20 publications

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“…There are numerous reports that variation in muscle pH and glycogen content gives rise to considerable variations in meat tenderness in species such as beef and lamb (e.g. Smulders et al, 1990;Devine, 1994;Watanabe et al, 1996). Within the normal range (non-DFD) for ultimate pH in beef and red deer M. longissimus, values around 5.5 have been reported to yield more tender meat than in the 5.8-6.0 range (Purchas, 1990;Jeremiah et al, 1991;Barnier et al, 1992;.…”

Section: Discussionmentioning

confidence: 99%

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Wiklund

Manley

Littlejohn

2004

Ran

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Abstract:The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate whether or not the animal has been exposed to stressful energy depleting events prior to slaughter. In the present study, 141 animals (130 red deer (Cervus elaphus) and 11 fallow deer (Dama dama) were included to investigate the relationship between ultimate pH and residual glycogen concentration in red deer and fallow deer M. longissimus. In addition, the muscle glycogen content and ultimate pH values in three red deer muscles (Mm. triceps brachii, longissimus and biceps femoris) were studied. M. triceps brachii had higher ultimate pH and lower glycogen content compared with the other two studied muscles. The frequency of intermediate DFD (5.8≤ pH<6.2) was 5.4% in red deer M. longissimus, compared with 9.1% in fallow deer, while the frequency of DFD (pH≥ 6.2) was much lower in red deer (3.8%) than in fallow deer (54.5%). A curvilinear relationship between ultimate pH and total glucose concentration (glycogen and glucose) 30 min post slaughter in red deer and fallow deer M. longissimus was found. The relationship between muscle pH and lactic acid concentration however, was indicated to be linear. A significant variation in total glucose concentration at ultimate pH below 5.80 was observed, including values in the range from 18 to 123 mmol/kg wet tissue. It was concluded that further studies are needed to further explore the relationship between muscle glycogen content and technological and sensory quality attributes of meat from different deer species.

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Section: Discussionmentioning

confidence: 99%

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Wiklund

Manley

Littlejohn

2004

Ran

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“…Of factors considered of primary importance in determining tenderness and overall palatability of cooked beef in the MSA grading system, there is ample US research-study support for use of marbling (Smith et al 1969(Smith et al , 2007Savell et al 1987Savell et al , 1989George et al 1999;Wyle 2000;Platter et al 2003bPlatter et al , 2005Gruber et al 2006), maturity (Berry et al 1974a(Berry et al , 1974bSmith et al 1982Smith et al , 1988Smith et al , 2008Hilton et al 1998), amount of B. indicus genetics (McKeith et al 1985a(McKeith et al , 1985bSherbeck et al 1995Sherbeck et al , 1996O'Connor et al 1997), sex (Choat et al 2006;Tatum et al 2007), tenderstretch carcass suspension (Smith et al , 1979(Smith et al , 2007Orts et al 1971;Hostetler et al 1975), ultimate pH (Smulders et al 1990;Tatum 1991a, 1994;Eilers et al 1996;Wulf et al 1997), meat colour (Jeremiah et al 1972;Wulf et al 1997;Cannell et al 2000;Wyle et al 2003;Vote et al 2003), fat colour (Hilton et al 1998;Wyle et al 1998Wyle et al , 2003Wyle 2000;Vote et al 2003) and subcu...…”

Section: Advantages Of the Tqm Approach To Assessing Beef Qualitymentioning

confidence: 99%

International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality

Smith

Tatum

Belk

2008

Aust. J. Exp. Agric.

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Abstract. The intent, in this manuscript, is to characterise the United States Department of Agriculture (USDA) and Meat Standards Australia (MSA) systems for assessing beef quality and to describe the research evidence that supports the principles involved in grade application. USDA beef quality grading standards rely on carcass-trait-only assessments of approximate age of the animal at harvest and amount of intramuscular fat (as marbling) inside the muscles. USDA beef quality grading started 82 years ago. Then, as now, because no traceability system was in place, each animal's history (exact age, feeding regimen, management practices, etc.) was incomplete; those who assigned quality grades used indicators of age (physiological maturity) and plane of nutrition (amount of marbling), and they do so still. Since 1926, research studies have identified a multitude of palatability-determining live-animal factors (e.g. genetics, use of hormonal growth promotants, high-energy diet finishing) and carcass-treatment factors (e.g. electrical stimulation, tenderstretch carcass suspension, postmortem aging) that cannot be incorporated into a carcass-trait-only quality assessment system. The USA beef industry has depended on development of more than 100 beef brands -some using palatability assurance critical control point plans, total quality management (TQM) philosophies, USDA certification and process verification programs, or combinations of live-animal factors, carcass-treatment factors and carcass-trait constraints -to further differentiate fresh beef products. The MSA grading system is a TQM grading approach that incorporates animal-specific traits (e.g. genetics, sex, age), control of certain pre-harvest and post-harvest processes in the beef chain, cut-specific quality differences and consumer preferences, into a beef pricing system. A unique aspect of the MSA grading system is that the grades are assigned to cuts or muscles, not carcasses; cuts or muscles from the same carcass are assigned individual (and in many cases, different) grades that reflect differences in expected eating quality performance among the various cuts of beef further adjusted to reflect the influence of cut or muscle aging and alternative cooking methods. The MSA grading system is still being modified and refined (using results of an extensive, ongoing consumer testing program), but it represents the best existing example of a TQM grading approach for improving beef quality and palatability. Research studies have shown that the accuracy of palatability-level prediction by use of the two systems -USDA quality grades for US customers and consumers and MSA grades for Australian customers and consumers -is sufficient to justify their continued use for beef quality assessment.

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“…Isso demonstra que a textura da carne resulta de uma complexa interação de fatores, sendo ainda necessários estudos para que esses mecanismos sejam melhor compreendidos. Essa dificuldade vem sendo relatada em outros trabalhos [13,21] e confirma a dificuldade de estabelecer parâmetros que permitam melhorar, padronizar ou mesmo predizer a textura da carne bovina. As médias de força de cisalhamento das amostras variaram entre 5,08 e 8,22kg, sendo o menor valor correspondente às amostras tratadas com soluções de CaCl 2 na concentração 200mM.…”

Section: -Resultados E Discussãounclassified

Efeito da injeção de diferentes concentrações de cloreto de cálcio na textura e aceitabilidade de carne bovina maturada

Heinemann

Pinto

2003

Ciênc. Tecnol. Aliment.

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Efeito do cloreto de cálcio na textura e aceitabilidade da carne bovina maturada, Heinemann e Pinto -INTRODUÇÃODentre os fatores que influenciam a qualidade da carne bovina in natura, a maciez exerce papel fundamental. Esse atributo é influenciado por uma complexa variedade de fatores e, em decorrência disso, a textura só é conhecida no momento do consumo, fato que representa um importante problema para a indústria cárnea [17]. Esse problema é bastante acentuado no Brasil, devido a vários fatores, como a elevada idade dos animais abatidos, o manejo pré e pós-abate, o estado nutricional dos animais e o fato dos rebanhos serem constituídos predominantemente por raças zebuínas [1]. Uma das alternativas tecnológicas mais difundidas e utilizadas pelas indústrias nacionais para melhorar e padronizar a textura é a maturação de cortes cárneos embalados a vá-cuo sob refrigeração. Esse processo retarda o crescimento microbiano e possibilita a ação de proteases endógenas.De acordo com JOHNSON et al. [9], o principal responsável pela proteólise, que provoca a degradação da estrutura muscular pós-abate e o conseqüente amaciamento da carne, é o sistema formado pela enzima calpaína, que é ativada pelos íons cálcio presentes no citoplasma da célula muscular, e pela calpastatina, uma proteína que age como inibidor. A calpaína se apresenta sob as formas de calpaína I e II [11]. A primeira necessita de 1 a 5mM de cálcio para se ativar. Já a calpaína II necessita de uma concentração de cálcio livre em torno de 50 a 70mM, quantidades maiores do que as encontradas naturalmente na carne [9]. Como conseqüência, apenas 30% da calpaína II é ativada num processo natural de maturação [5]. A fim de melhorar a eficiência desse sistema, vem sendo estudada a adição de soluções salinas contendo íons cálcio (CaCl 2 ) à carne, seguido de maturação a vácuo sob refrigeração [2,13,19]. O tempo geralmente utilizado para essa maturação varia de 7 a 14 dias [10,12,18]. Além do tempo de maturação, é importante que a injeção de cloreto de cálcio seja realizada após a instalação do rigor mortis, uma vez que a carne tratada em estado pré-rigor pode apresentar problemas de aparên-cia e flavor [19]. Além disso, dependendo da quantidade de sal adicionado à carne, pode ocorrer formação de sabor indesejável. MORGAN et al. [14] observaram o desenvolvimento de sabor amargo e metálico em carne injetada com solução 300mM de cloreto de cálcio. Assim, é importante estabelecer a concentração e quantidade ideal de CaCl 2 a ser adicionado à carne para obter o efeito desejado de abrandamento da textura, sem promover o surgimento de defeitos de sabor decorrentes da aplicação dessa alternativa tecnológica. Para RESUMOA maturação a vácuo é uma das alternativas tecnológicas mais utilizadas para melhorar e padronizar a textura da carne bovina. Nesse processo, o amaciamento decorre da ação de enzimas proteolíticas endógenas, dentre as quais se destacam as calpaínas, cuja atividade depende da presença de íons cálcio livres no sarcoplasma. Por isso, a adição de soluções de clo...

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Beef tenderness and sarcomere length

Cited by 165 publications

References 20 publications

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality

Efeito da injeção de diferentes concentrações de cloreto de cálcio na textura e aceitabilidade de carne bovina maturada

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