Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo)

Yu, Long-Hao; Lim, Dong-Hyun; Jeong, Seok-Geun; In, Tae-Sik; Kim, J.H.; Ahn, Chong-Nam; Kim, C.J.; Park, B.Y.

doi:10.1016/j.meatsci.2007.07.033

Cited by 14 publications

(21 citation statements)

References 33 publications

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“…Previous research has proven that delayed chilling of carcasses results in faster pH declines of LM (Marsh et al, 1988;Whipple et al, 1990;Yu et al, 2008). Whipple et al (1990) reported a significantly lower pH at 6, 9, and 12 h postmortem in the LM of carcasses held at 22°C for 6 h compared to carcasses immediately chilled at -1°C; however, unlike the present study, Whipple et al (1990) found no differences in ultimate pH at 24 h.…”

Section: Methodscontrasting

confidence: 64%

“…Whipple et al (1990) reported an improvement in WBSF in delay chilled LM steaks from Bos indicus carcasses at 1 d postmortem, while no differences were found at 14 d postmortem. Most recently, Yu et al (2008) observed reduced WBSF values at 1, 4, and 6 d postmortem in LM steaks from carcasses chilled for 4 h at 2°C, 4 h at 12°C, and then 16 h at 2°C when compared to LM steaks from carcasses chilled at 2°C for 24 h. In contrast, the present study found that steaks aged for 1 and 7 d showed no differences in WBSF as a result of chilling method (P > 0.10; Table 1); however, when aged for 14 d, steaks from normally chilled carcasses required less force to shear, indicating that they were more tender than steaks from delay chilled carcasses (P < 0.05).…”

Section: Methodsmentioning

confidence: 99%

“…Excess calcium in addition to ATP still present before rigor onset allows the muscle to contract at a maximum level, causing severe shortening and a reduction in tenderness (Aberle et al, 2001;Savell et al, 2005). Much of the research described previously (Fields et al, 1976;Dutson et al, 1977;Yu et al, 2008) that has indicated tenderness improvements due to delayed chilling have also reported longer sarcomeres due to delayed chilling. Therefore, improvements in tenderness in these studies may be attributed to the prevention of cold shortening.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, altering muscle temperature and pH has been studied using a delayed chilling model. Delayed chilling is a nontraditional method where carcasses are held in an unchilled environment for a period of time before chilling (Smulders et al, 1992;Savell et al, 2005), resulting in the potential for improvements in beef tenderness (Fields et al, 1976;Yu et al, 2008). Therefore, the objective of this study was 2-fold: 1) determine the conditions (temperature and pH) that exist in early postmortem muscle of normally chilled and delay chilled beef carcasses to provide a model for in vitro work and 2) determine the mechanism by which specific early postmortem temperature/pH conditions found in normally chilled and delay chilled muscle influence the enzymes that regulate the aging process in vitro.…”

Section: Introductionmentioning

confidence: 99%

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Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Mohrhauser

Lonergan

Huff-Lonergan

et al. 2014

Journal of Animal Science

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The objectives of this study were to 1) determine the conditions (temperature and pH) that exist in early postmortem muscle of normally chilled and delay chilled beef carcasses to provide a model for in vitro work and 2) determine the mechanism by which early postmortem temperature/pH conditions found in beef muscle influence the enzymes that regulate the aging process in vitro. For objective 1, 7 finished beef animals (HCW 385 ± 8 kg) were harvested with the right sides subjected to normal chilling (2.3°C) approximately 1.25 h postmortem and the left sides subjected to ambient temperature (delay chilling; 22.6°C) for an additional 4.75 h postmortem and then allowed to chill at 2.3°C. Delay chilled carcasses had a more rapid pH decline (P < 0.05) and a slower rate of carcass cooling (P < 0.05). No differences were observed between normally chilled and delay chilled samples for sarcomere length or postmortem proteolysis of troponin T (TnT; P > 0.10). Warner-Bratzler shear force (WBSF) was reduced in steaks from normally chilled carcasses at 14 d (P < 0.05), while results indicated a strong, positive correlation between 14-d WBSF and 3-h longissimus dorsi muscle (LM) temperature (r = 0.67, P < 0.01) as well as a strong, negative correlation between 14-d WBSF and 6-h LM pH (r = -0.65, P < 0.02). These results were used to design the methodology for objective 2, where isolated myofibrils were subjected to μ-calpain digestion at 4 or 22°C with either a fast or slow initial pH decline. As expected, digestions with a fast initial pH decline had lower pH values in the early time points of the incubation (P < 0.05). No differences were detected in μ-calpain activity or in the degradation of intact TnT between the fast and slow pH decline treatments (P > 0.10); however, warmer digestions resulted in a tendency for increased activation of μ-calpain (P < 0.10) and a significant reduction in intact TnT (P < 0.05). Additionally, a temperature × time interaction was revealed in μ-calpain activity and in the degradation of intact TnT (P < 0.05). Specifically, assayed calpain activity was lower at 0.17, 0.33, 1, and 3 h and greater at 72 h in warmer digestions, while intact TnT disappearance was greater as both time and digestion temperature increased. Meat aging and μ-calpain activity are influenced by both temperature and pH, but more research is necessary to fully realize their relationships. ABSTRACT: The objectives of this study were to 1) determine the conditions (temperature and pH) that exist in early postmortem muscle of normally chilled and delay chilled beef carcasses to provide a model for in vitro work and 2) determine the mechanism by which early postmortem temperature/pH conditions found in beef muscle influence the enzymes that regulate the aging process in vitro. For objective 1, 7 finished beef animals (HCW 385 ± 8 kg) were harvested with the right sides subjected to normal chilling (2.3°C) approximately 1.25 h postmortem and the left sides subjected to ambient temperature (delay chilling; 22.6°C) for a...

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Section: Methodscontrasting

confidence: 64%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Mohrhauser

Lonergan

Huff-Lonergan

et al. 2014

Journal of Animal Science

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show abstract

“…During the first 24 h of postmortem, the rate of temperature decline affects the biochemical and structure changes on the conversion of muscle to meat. The efficacy of temperature and pH on tenderization depend on the carcass chilling rate [7,8] . Nowadays, different applications of chilling processes are used in most parts of the world to reduce the problems associated with temperature/pH relationships.…”

Section: Introductionmentioning

confidence: 99%

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Kahraman¹,

Issa²,

Bingöl³

et al. 2014

Kafkas Univ Vet Fak Derg

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The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7 th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS. Keywords: Pelvic suspension, Meat quality, Rapid chilling, Tenderness, Lamb Hızlı Soğutma ve Pelvik Asılmanın Kuzulara Ait Longissimus dorsi Kasındaki Et Kalitesi Üzerine Etkisi ÖzetBu çalışma, aşil tendosundan ve pelvis bölgesinden asma ile birlikte hızlı ve konvansiyonel soğutmanın M. Longissimus dorsi'nin et kalitesi üzerine etkisini incelemek için amaçlanmıştır. Yirmi kuzu karkası, kesimden hemen önce rastgele olarak iki deneysel gruba ayrılmış ve kesim sonrası dört faklı muameleye tabi tutulmuştur. İlk gruptaki karkaslar aşil tendosundan asılmıştır. Sol taraflar konvansiyonel olarak soğutulurken (CC/AS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/AS; n=10). Ikinci gruptaki karkaslar pelvik kemikten tekrar asılmıştır. Sol taraflar konvansiyonel soğutulurken (CC/PS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/PS; n=10). Et kalitesi su tutma kapasitesinin (WHC), pişirme kaybı (CL), yüzey rengi ve kesme kuvvetinin (SF) ile ölçülmesi ile değerlendirilmiştir. Sonuç olarak, RC sıcaklık düşüşünü arttırırken, CC pH düşüş oranını hızlandırmıştır. RC reduced pişirme kaybı ve su tutma kapasitesini azaltmıştır. Pelvik asılmanın su tutma kapasitesi, pişirme kaybı ve bifteğin rengi üzerine hiçbir etkisi yokken, SF değerlerini kesim sonrası yedinci günde azaltmıştır. Sonuç olarak, PS saklama periyodu boyunca yumuşaklığı geliştirmek için kullanışlı bir metoddur ve kesme kuvveti üzerinde RC'nin dezavantajlı etkisi pelvik asılma kullanılarak eşitlenebilir.

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Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks

Prado

Felício

2010

Meat Science

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Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo)

Cited by 14 publications

References 33 publications

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks

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