Early-postmortem cooling rate and beef tenderness

Lochner, J.V.; Kauffman, R. G.; Marsh, B. B.

doi:10.1016/0309-1740(80)90051-0

Cited by 118 publications

(57 citation statements)

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“…Embora indesejável sob o ponto de vista sanitário, um pH elevado traz vantagens tecnológicas, aumentando a capacidade de retenção de água da carne e permitindo a elaboração de produtos mais nobres, como presunto cozido (HONIKEL, 1988;JUDGE, 1989;TERRA, 1998). Quando os músculos vermelhos são expostos ao frio em estágios anteriores ao estabelecimento do rigor mortis, há um aumento da força de contração tecidual (diminuição do comprimento do sarcômero), com conseqüente prejuízo da maciez da carne, fenômeno conhecido como encurtamento pelo frio (PARRISH et al, 1973;MARSH 1977;LOCHNER et al, 1980;JUDGE et al, 1989), o qual pode ser minimizado em carcaças grandes e pesadas, com adequada gordura de cobertura, pois a velocidade de resfriamento será menor (LOCHNER et al, 1980;MARSHALL, 1994). A carcaça da capivara é pequena e leve, se comparada a uma carcaça bovina.…”

Section: Resultsunclassified

Características e potencial tecnológico da carne da capivara

et al. 2007

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Section: Resultsunclassified

Características e potencial tecnológico da carne da capivara

et al. 2007

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“…Other aspects of the literature also might be explained by the results of this study. Locker and Daines (1975), Davey and Gilbert (1976), Lochner et al (1980) and Marsh (1983) all have concluded that the muscle temperature profile very early postmortem plays a major role in meat tenderness. Marsh (1983) also noted that, within specified temperature ranges, those carcasses with lower muscle pH were less tender.…”

Section: Discussionmentioning

confidence: 99%

Relationships among Calcium-Dependent Protease, Cathepsins B and H, Meat Tenderness and the Response of Muscle to Aging

Calkins

Seideman

1988

Journal of Animal Science

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This study was conducted to compare the relative importance of Ca-dependent protease (CDP) and cathepsins B and H to meat tenderness and changes in tenderness in response to postmortem cooler aging. Charolais bulls (n = 8) and steers (n = 7) were slaughtered at 15 mo of age, and total activities of CDP-I (a protease with neutral pH optimum that requires micromolar amounts of Ca for activity) and cathepsins B and H (lysosomal proteases with acidic pH optima) were determined within 1 h. Shear-force values were obtained after 1 , 3, 6, 9 and 14 d of aging. Data were pooled when analysis of variance revealed no differences between bulls and steers. Initial shear force was correlated (r = -.71, P < .lo, n = 7) to CDP-I activity (only seven animals sampled for CDP-I), and the overall change in shear force (d 1 t o d 14) was correlated to cathepsin B (r = .59, P < .05, n = 15). Most of the aging response occurred between d 3 and d 6 (41.6%), and changes in shear force during this period were related to total activities of cathepsins B and H (r = .44, .64, respectively, P < .05). Collectively, cathepsins B and H accounted for 35 and 58% of the variation in shear force change between d 1 to d 1 4 and d 3 to d 6, respectively. These data suggest that CDP-I helps to establish initial (d 1) meat tenderness but that cathepsins B and H are responsible for the tenderization that occurs during aging. By manipulating live animal growth and postmortem handling, it might be possible t o control meat tenderness through the actions of these enzyme systems.

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“…As slaughter weight increased, carcass temperature at 45 min post-slaughter increased (Table 1), and was often Lochner et al (1980) noted that temperature of fat carcasses stayed constant or increased in the first hours after slaughter, unlike lean carcasses, which cool rapidly even under mild chilling conditions. The glycolytic rate in beef is highly related to temperature (Marsh 1954).…”

Section: Treatment Effectsmentioning

confidence: 99%

Meat quality of heifers fattened to heavy weights to enhance marbling

Dubeski¹,

Aalhus²,

Jones³

et al. 1997

Can. J. Anim. Sci.

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Meat quality of heifers fed to heavy weights to enhance marbling. Can. J. Anim. Sci. 77: 635-643. Marbling is the primary factor affecting quality grades of youthful grain-fed cattle in the Canadian, American and Japanese grading systems. Cattle were fed for an extended period of time and to extreme slaughter weights to enhance marbling. The effects of slaughter weight, breed, nutrition, and grading site (12/13th ribCanadian or 6/7th rib-Japanese) on meat quality were evaluated using 221 weaned heifer calves (exp. 1) and 216 yearling heifers (exp. 2) raised on high (HP) or moderate-high (MHP) planes of nutrition. Mean intramuscular fat concentration in longissimus muscle was 6.93, 8.94, and 9.86% at mean slaughter weights of 500, 590, and 680 kg, respectively (exp 1) and 6.84% and 9.02% at 590 and 680 kg (exp. 2). HP carcasses had more intramuscular fat and lower shear values and drip losses than MHP carcasses (P ≤ 0.05). Angus carcasses had more intramuscular fat and lower shear values than the other breeds studied. Holsteins on the HP diet produced tender meat with a high amount of intramuscular fat whereas Holsteins on the MHP diet produced tougher meat with less intramuscular fat (P < 0.05). The 6/7th rib site had lower marbling scores, lighter meat, higher drip losses and lower shear values (P ≤ 0.001) than the 12/13th rib site. Intramuscular fat accounted for only 3 to 7% of the variation in shear force. Breed, nutrition, and slaughter weight had little effect on most measurements of meat quality except intramuscular fat and shear force. L'intensité du persillé est le principal facteur déterminant la qualité des jeunes bovins engraissés au grain dans les systèmes de classement canadien, étatsuniens et japonais. Des bovins ont subi une période d'engraissement prolongée jusqu'à des poids d'abattage extrêmes pour favoriser la formation du persillé. Nous avons évalué les effets du poids à l'abattage, de la race, du niveau nutritionnel et du site de classement (entre la 12 e et la 13 e côtes, système canadien, ou entre la 6 e et la 7 e dans le système japonais). Les essais portaient sur 221 génisses frais sevrées (exp. 1) et sur 216 génisses d'un an (exp. 2) exposées à un régime nutritionnel riche (R) ou à un régime nutritionnel en deux phases, modéré jusqu'à 500 kg ou 550 kg p.v., puis riche jusqu'à l'abattage MR. La teneur moyenne en gras intramusculaire du muscle longissimus constituait, respectivement, 6,93, 8,94 et 9,86 % du poids moyen à l'abattage de 500, 590 et de 680 kg (exp. 1) et 6,94 et 9,02 % aux poids de 590 et de 680 kg (exp. 2). Les carcasses obtenues au niveau nutritionnel R contenaient plus de gras intramusculaire et des valeurs de sisaillement et des pertes d'égouttage plus faibles que les carcasses MR (P < 0,05). Les carcasses Angus avaient plus de gras intramusculaire et des valeurs de cisaillement plus basses que les autres races étudiées. Les Holstein exposées au régime R produisaient de la viande tendre, plus riche en gras intramusculaire, alors qu'au régime MR leur viande était plus cor...

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Early-postmortem cooling rate and beef tenderness

Cited by 118 publications

References 11 publications

Características e potencial tecnológico da carne da capivara

Características e potencial tecnológico da carne da capivara

Relationships among Calcium-Dependent Protease, Cathepsins B and H, Meat Tenderness and the Response of Muscle to Aging

Meat quality of heifers fattened to heavy weights to enhance marbling

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