Biochemical factors regulating the toughening and tenderization processes of meat

Koohmaraie, M.

doi:10.1016/0309-1740(96)00065-4

Cited by 576 publications

(400 citation statements)

References 47 publications

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“…Ageing can be used to decrease shear force values during postmortem storage (Sañudo et al, 2004) as a result of the increased myofibrillar fragmentation, which is mediated greatly by calpains (Koohmaraie, 1996). In the present work, WB shear force values in the LT muscle (P ⩽ 0.001) was significantly different according to ageing time and clearly decreased up to 7 days of ageing, in agreement with Sañudo et al (2004).…”

Section: Resultssupporting

confidence: 84%

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Barahona

Olleta

Albertı́

et al. 2016

animal

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Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed + CLA (10% linseed and 2% protected CLA). Animals were slaughtered at 458 ± 16.6 kg live weight and 11 months of age. Ageing was more significant than diet on most instrumental parameters. Meat from linseed enriched diets had greater drip loss ( P ⩽ 0.001) and intramuscular fat ( P ⩽ 0.01) than meat from animals fed CLA. Beef aged for 7 and 21 days had lower cooking losses ( P ⩽ 0.01) and shear force ( P ⩽ 0.001) than beef aged for 1 day. Lightness was affected only by display time. The addition of CLA in the diet increased hue and yellowness, whereas the inclusion of linseed decreased these values, as well as increased redness. Linseed in the diet decreased fat odour ( P ⩽ 0.05), but increased beef ( P ⩽ 0.01) and liver ( P ⩽ 0.05) flavours. Meat aged for 21 days was significantly more rancid ( P ⩽ 0.001), even under vacuum storage. Several organoleptic properties were improved with the inclusion of linseed in the diet, whereas they remained unaffected by the inclusion of CLA.

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Section: Resultssupporting

confidence: 84%

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Barahona

Olleta

Albertı́

et al. 2016

animal

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“…According to Koohmaraie (1996) and Zhang et al (2005), after 24 h post-mortem, an increase in tenderness is observed as a result of enzymatic degradation of muscle tissue. This degradation is caused by proteolytic enzymes such as calpains and liposomal proteases.…”

Section: Colour Variationmentioning

confidence: 99%

“…Temperature of storage can affect this enzymatic degradation, as well as other factors including: pH, amount and degree of cross-linking of connective tissue, and animal species. Koohmaraie (1996) suggested that ageing can be used to decrease shear force values during post-mortem storage. Our results agree with Lindahl et al (2010), who reported that the shear force decreased to the same level when beef cut was stored in high oxygen MA for 10 days as when was stored under vacuum conditions.…”

Section: Colour Variationmentioning

confidence: 99%

Kinetics of colour and texture changes of beef during storage

et al. 2012

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The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10°C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most noticeable at the highest storage temperature and aerobic conditions and these changes were well described by the firstorder reaction. Texture parameter reflected a progressive softening during storage for both films. Decrease on shear force of raw beef during storage followed a first-order kinetic model. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius equation.

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“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Juárez

Basarab

Baron

et al. 2012

Animal

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This study aims to investigate the relative contribution of ante-and post-mortem factors to the final quality of beef. In all, 112 steers (four breed-crosses) were arranged in a 2 3 2 3 2 factorial experimental including production system, growth implant and b-adrenergic agonist strategies. Carcasses were suspended by the Achilles tendon or the aitch bone and meat was aged for 2/6/13/21/27 days (longissimus muscle) or 2/27 days (semimembranosus muscle). Meat quality traits related to beef texture were measured. Statistical analyses were developed including ante-and post-mortem factors and their relative contribution to the variability observed for each measured trait was calculated. The main factor responsible for the variability in sarcomere length was the suspension method (91.1%), which also influenced drip-loss (44.3%). Increasing the percentage of British breeds increased (P , 0.05) the intramuscular fat content in longissimus muscle, but only when implants were not used. Thus, the breed-cross, implant strategy and their interaction were responsible for .58% of the variability in this trait. The variability in instrumental and sensory tenderness was mainly affected by post-mortem factors (carcass suspension, ageing time and their interaction), explaining generally , 70% of the variability in these traits. Breed-cross was the second most important effect ( ,15%) when carcass suspension was not considered in the model, but still ageing time was responsible for a much larger proportion of the variability in tenderness (.45%). In conclusion, post-mortem handling of the carcasses may be much more effective in controlling beef tenderness than pre-mortem strategies.Keywords: ageing, b-agonist, carcass suspension, finishing, implant ImplicationsUnder the conditions simulated in this study, including breed-cross, production system, use of implants and/or b-agonists, carcass suspension and ageing time in a single study has been able to explain more than 70% of the variability in beef tenderness. Therefore, a large amount of the inconsistency in beef tenderness at the consumer level could be controlled by manipulating these factors. Moreover, the large amount of variability already explained and the possibility of quantifying the impact of each factor on the final tenderness opens the door to a new way of approaching beef quality manipulation. Besides the potential use of this information for breeding programs or development of new production systems, understanding the effect and interactions of the different factors present in the production chain is the first step in developing palatability assurance critical control point systems.

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Biochemical factors regulating the toughening and tenderization processes of meat

Cited by 576 publications

References 47 publications

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Kinetics of colour and texture changes of beef during storage

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

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