Effects of early post-mortem pH and temperature on beef tenderness

Marsh, B. B.; Lochner, J.V.; Takahashi, Gen; Kragness, D.D.

doi:10.1016/0309-1740(81)90046-2

Cited by 111 publications

(57 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(Table 3). Early temperature and pH changes and ultimate pH influence tenderness (Marsh et al 1981(Marsh et al , 1987Marsh 1993), particularly in carcasses from lean, lightweight, or stressed cattle. In the current study, nutrition did not affect 45 min temperature, 45 min pH, or 6 d pH.…”

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.

View full text Add to dashboard Cite

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...

show abstract

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.

View full text Add to dashboard Cite

show abstract

“…Decreased meat tenderness and increased water loss (purge and/or drip) can result from chilling either too rapidly (coldshortening), or too slowly (heat-toughening) in relation to the rate of pH decline (Locker and Hagyard 1963;Marsh et al 1987;Jaime et al 1992;Devine et al 2002). Although it has been controversial whether high temperature-induced toughening is primarily due to heat-shortening or limited post-mortem proteolysis as a result of protein denaturation, adverse impacts of high pre-rigor temperature have been generally reported by many investigators (Marsh et al 1981;Lee and Ashmore 1985;Devine et al 1999;Geesink et al 2000;Kim et al 2010Kim et al , 2012Rosenvold and Wiklund 2011). However, several studies have found that high temperature-induced toughening conditions, in fact, may increase meat tenderness early post mortem due to the temperature-dependent activity of proteolytic enzymes (mainly m-calpain) for myofibrillar protein degradation (Hwang et al 2004;Bekhit et al 2007; Thomson et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

Kim

Kerr²,

Geesink

et al. 2014

Anim. Prod. Sci.

View full text Add to dashboard Cite

Abstract. This study evaluated effects of high pre-rigor temperature and duration and suspension of lamb sides on quality traits and protein denaturation in two muscles [semimembranosus (SM) and longissimus thoracis et lumborum (LTL)]. Twenty-four lamb carcasses, within each of 3 slaughter days, were used to assign eight carcasses to one of four pre-rigor temperature treatments: chilled at 2 C directly after slaughter, or held at 37 C in water for 1.5, 3.0 or 4.5 h before transfer to a 2 C chiller. At~15 min post slaughter, one side of each carcass was suspended from the Achilles tendon, whereas the other side was suspended by the aitch bone and the leg tied down to the ribs. The sides subjected to aitch bone hanging had an increased sarcomere length in the SM, but decreased sarcomere length in the LTL. For the LTL, the time of exposure to high pre-rigor temperature had a significant effect on measures of protein denaturation and related meat quality traits such as purge and colour, although tenderness (shear force) after 2 days of aging was not affected. For the SM, the high temperature treatment also resulted in increase in measures of protein denaturation and thus negatively influenced meat quality traits such as purge, colour and shear force after aging. However, these effects on purge and shear force in the SM were significantly mitigated by the aitchbone hanging treatment. The results of the present experiment indicate that pre-rigor aitchbone hanging of muscles can counteract the negative effects of high pre-rigor temperature on both water loss and meat tenderness.

show abstract

“…1981;Takahashi et al 1987) rhar electrical stimulation increases tenderness not through promoting acidic conditions but through myofibrillar disruption. High frequency (60 Hz) electrical currents have been found to elicit myofibrillar damage whereas low frequency (2 Hz) currents have not (Marsh et al 1981;Takahashi et al 1987 …”

Section: Postmortem Metabolismmentioning

confidence: 99%

“…Rapid decline of pH early postmortem has been suggested to be desirable because the combination of low pH and high temperature appears conducive to proteolytic activity and increased myofibrillar protein solubility (Yates et al 1983). However, more recenr research indicated that iow pH early postmortem decreased meat tenderness (Marsh et al 1981;Unruh et al 1986), and that electrical stimulation may increase meat tenderness by inflicting structural damage to muscle through induction of tetanic contractions (Takahashi et al 1984 (Smulders et al 1986).…”

mentioning

confidence: 99%

Effects of Postmortem Glycolysis on the Quality of Hot-Deboned Bovine Muscle

Bruce¹,

Ball²

1990

Can. J. Anim. Sci.

View full text Add to dashboard Cite

BnucE, H. L. a.Nl Ball, R. O. 1990. Effects of postmortem glycolysis on the quality of hot-deboned bovine muscle. Can. J. Anim. Sci On peut accroitre la tendret6 de la viande en acc6l6rant le m6tabolisme des muscles ou en endommageant la structure musculaire et en augmentant la soiubilit6 des protdines musculaires. La solubilitd des prot6ines et du collagbne pr6-rigor et post-ngor a 6t6 mesur6e dans les muscles demitendineux, pr6lev6s avant l'6tablissement de l'6tat de rigidit6, sur 24 carcasses de bouvillons Charolais crois6s non stimul6s ou stimul6s 6lectriquement (115 v, 0,25 A,60 Hz) dans I'heure suivant I'exsanguination pour acc6l6rer Ie m6tabolisme musculaire. La temp6rature, le pH, la r6flectance de la couleur Hunterlab, la longueur des sarcombres et la concentration en lactate ont 6t6 mesur6s durant le processus de vieillissement. La rdsistance au cisaillement n'a 6t6 mesur6e que sur les muscles vieillis (7 jours). La stimulation 6lectrique ir faible voltage a augment6 la glycolyse, comme en t6moigne la baisse significative (P < 0,05) du pH et la hausse de la concentration en L-lactate des muscles stimul6s par rapport aux t6moins.La solubilitd des prot6ines totales et sarcoplasmiques a dimunu6 sous I'effet du vieillissement, alors que celle des prot6ines des myofibrilles a augment6; la solubilit6 du collagdne est toutefois demeur6e inchang6e. La stimulation 6lectrique d faible voltage n'a pas eu d'effet sur la r6flectance de la couleur, la longueur des sarcombres ou la force de cisaillement, ce qui indique que I'accroissement de la glycolyse n'est pas suffisant d lui seul pour accroitre la tendret6 de la viande.Mots cl6s: Boeuf, stimulation dlectrique, qualit6 de la viande, muscle Can.

show abstract

Effects of early post-mortem pH and temperature on beef tenderness

Cited by 111 publications

References 7 publications

Meat quality of heifers fattened to heavy weights to enhance marbling

Meat quality of heifers fattened to heavy weights to enhance marbling

Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

Effects of Postmortem Glycolysis on the Quality of Hot-Deboned Bovine Muscle

Contact Info

Product

Resources

About