Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter

Abstract

SUMMARY Interrelationships of fiber diameter, sarcomere length, and tenderness were studied in 12 bovine muscles of horizontally placed and vertically suspended carcass sides. In comparison with the horizontally placed sides, the vertically suspended sides had greater sarcomere lengths in the psoas major, latissimus dorsi, and rectus femoris muscles. Conversely, vertical suspension permitted the longissimus dorsi, gluteus medius, adductor, biceps femoris, and semitendinosus muscles to shorten in sarcomere length. In general the differences in sareomere lengths of muscles (between sides) were associated (r=–.82 P <.01) with differences in fiber diameter. Differences in fiber diameter (between sides) were highly related to differences in shear force (r= .73, P <.01, as were differences in sarcomere length (T = ‐.80, P <.01). When museles shortened, there were corresponding decreases in sarcomere length, increases in fiber diameter, and decreases in tenderness.

Effects of skeletal separation method and postmortem ageing on carcass traits and shear force in cull cow beef

“…Several researchers (Herring et al 1965;Hostetler et al 1972) have noted that increasing prerigor muscle length and maintaining the stretched state until rigor is complete is known to result in longer sarcomeres. However, the relative increase in sarcomere length from skeletal cuts in the present study was much lower than previous findings Ludwig et al 1997) evaluating steer and heifer carcasses altered at the 12th/13th vertebrae.…”

Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation

“…Claus et al (1997) reported a 42-46% increase in sarcomere length, whereas Wang et al (1996) observed a 32% increase in sarcomere length. Previous research has established that a reduction in rigorrelated shortening lengthens sarcomeres and improves tenderness (Herring et al 1965;Hostetler et al 1970Hostetler et al , 1972Fapohunda and Okubanjo 1987).…”

A simple, on-line processing method for improving beef tenderness

“…However, it has been clearly demonstrated that this method of carcass suspension allows considerable rigor shortening and results in a decrease in tenderness in some of the major muscles of the back and hindlimb in beef carcasses (Herring et al 1965;Hostetler et al 1972;Jeremiah et al 1984). Various methods of altered carcass suspension have been attempted (Hostetler et al 1972;Fapohunda and Okubanjo 1987) and most reports indicate suspending carcasses by the aitchbone (hip-free suspension) results in longer sarcomeres and improved tenderness in the LTL and hamstring muscles (semimembranosus, semitendinosus) of the hindlimb.…”