Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

Myers, A.J.; Scramlin, S. M.; Dilger, A. C.; Souza, C. M.; McKeith, F. K.; Killefer, J.

doi:10.1016/j.meatsci.2008.12.004

Cited by 24 publications

(21 citation statements)

References 12 publications

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“…Meat tenderness is an important indicator to assess meat quality and also the major contributor to consumer acceptability of meat . Myosin and actin, which are assembled into thin and thick filaments respectively, are the two most abundant proteins in the skeletal muscle myofibril.…”

Section: Introductionmentioning

confidence: 99%

“…1 Meat tenderness is an important indicator to assess meat quality 2,3 and also the major contributor to consumer acceptability of meat. 4 Myosin and actin, which are assembled into thin and thick filaments respectively, are the two most abundant proteins in the skeletal muscle myofibril. The combination of myosin and actin results in the formation of actomyosin, which provides the force for muscle contraction and causes stiffness of muscle.…”

Section: Introductionmentioning

confidence: 99%

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The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

et al. 2015

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“…Meat tenderness is an important indicator to assess meat quality and the major contributor to consumer acceptability of meat as well (Kong et al, 2008;Lee et al, 2008;Myers et al, 2009;Moeller et al, 2010). Tenderness can be determined by a trained panel or physical methods (Destefanis et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

et al. 2015

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This study aimed to characterize and optimize the tenderization condition of duck breast meat by adenosine 5′ -monophosphate (AMP), with the aid of response surface methodology (RSM). The results showed that the optimal conditions for the tenderization of duck breast meat were at the NaCl concentration of 3.99 g/100 g, AMP concentration of 13.83 mmol/L, temperature of 15.32℃, and marinating time of 8 h. Compared with control duck breast meat, AMP combined with NaCl treatment demonstrated significant effects on improvement of meat tenderness and decrease of cooking loss. Such effects might be ascribed to the combination of a series of biochemical reactions, e.g. increase of muscle pH, dissociation of actomyosin and inhibition of meat shrinkage. Therefore, the mixture of AMP and NaCl could be regarded as an effective tenderization agent for duck breast meat.

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“…In addition, the IMF content plays an important role in juiciness and tenderness of cooked beef at the time of consumption (Smith et al, 2008;Hocquette et al, 2010). Of these attributes, flavour is often rated as crucial but is also the least understood and further studies are needed to better understand the factors that influence meat flavour development (Myers et al, 2009). Beyond flavour, consumers consider tenderness to be a major factor influencing consumers' perception of taste (Voges et al, 2007) and acceptability of meat (Calkins and Hodgen, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

Costa¹,

Lemos²,

Lopes³

et al. 2012

Animal

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This study investigated the effects of genotype and diet on meat fat composition and palatability obtained from Alentejana (AL) and Barrosã (BA) breeds. Herein, 20 males from each breed allocated at 11 months of age were fed ad libitum a low-forage diet or a high-forage diet and slaughtered at 18 months of age. Trained sensory panel analysis found that the longissimus lumborum (Ll) muscle from BA had higher tenderness, juiciness and overall acceptability scores than the AL breed. The highest scores for those attributes were observed in the BA breed fed the high-forage diet. Regarding the semitendinosus (St) muscle, breed was a source of variation of tenderness scores. In contrast to the Ll muscle, the highest tenderness scores for the St muscle were observed in the AL breed. The intramuscular fat (IMF) content was positively correlated with tenderness, juiciness and overall acceptability in Ll muscle and negatively correlated with flavour in the St muscle. The levels of 14:0 and 16:0, 16:1c9, 18:1c9 and 18:1c11 were positively correlated to juiciness, tenderness and overall acceptability in the Ll muscle. These correlations were not observed in the St muscle, which may be related to its low IMF content. Nonetheless, negative correlations were observed for the St muscle between flavour and 14:0, 16:0 and 18:0 FA contents.The IMF varied widely in the Ll but not in the St muscle. The latter had higher levels of 16:1c9 and trans fatty acids ( P TFA) in the BA than in the AL breed. Regarding the Ll muscle, the BA had higher amounts of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, saturated fatty acids ( P SFA), cis monounsaturated fatty acids ( P cis MUFA), P TFA and n-3 polyunsaturated fatty acids ( P n-3 PUFA) than the AL breed. The diet exerted an influence on the IMF content and on the levels of 14:0, 16:0, 16:1c9, 18:0, 18:1c9, 18:1c11, P SFA, P cis MUFA and P TFA in both Ll and St muscles. Moreover, the levels of P n-3 PUFA in the Ll muscle and 18:2n-6, 20:4n-6, P n-6 PUFA and P PUFA in the St muscle were influenced by diet. The results obtained in this study, with two Portuguese breeds, confirm that genetic background plays a major role in the determination of meat eating quality.Keywords: meat quality, fatty acids, trained sensory panel, forage diet, young bulls Implications This is the first work on the effects of genotype and feeding strategy (low-forage or high-forage diet) on Alentejana and Barrosã meat sensory attributes. The results obtained are new and can be used in further decisions including how meat from these breeds should be produced and marketed.

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Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

Cited by 24 publications

References 12 publications

The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds

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