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

Abstract

tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation. Can. J. Anim. Sci. 80: 51-58. Carcasses from 59 market-ready steers of an estimated Canada 1 yield grade were used to compare the effects on carcass grade and meat quality of modified, on-line, altered suspension (MOLAS), with or without the application of low voltage electrical stimulation (LVES). Due to conformational changes at the grade site, MOLAS negatively affected both yield and quality grades. However, MOLAS did significantly (P < 0.05) reduce shear force in the longissimus thoracis (LT) and longissimus lumborum (LL) muscles (decreases of 0.65 and 2.11 kg, respectively). In the LT, MOLAS and LVES had similar, non-additive effects; a similar proportion of carcasses (86%) were classified as tender (shears < 5.6 kg) compared to controls (CON; 60%). In the LL, MOLAS was more effective than LVES, and combined MOLAS and LVES had the greatest effect. Only 23.3% of CON carcasses were categorized as tender compared to 53.3% for MOLAS, 27.6% for LVES and 89.7% for combined LVES and MOLAS. Consumers were able to discern these differences, rating MOLAS steaks more highly than CON steaks for almost all hedonic and descriptive traits. Despite significant improvements to tenderness the MOLAS procedure had a negative influence on carcass grade due to conformational changes. The present grading system would need to be modified to accurately assess MOLAS carcasses. Anim. Sci. 80: 51-58. Les carcasses de 59 bouvillons finis de catégorie de rendement boucher estimative Canada 1 ont servi pour comparer les effets, sur le classement de la carcasse et sur la qualité de la viande, d'une modification de la méthode d'accrochage OLAS, assortie ou non de stimulation électrique à basse tension (SEBT). Par suite des modifications résultantes de la conformation au point de classement officiel, l'accrochage modifié avait un effet négatif sur le rendement boucher et sur la qualité. En revanche, il causait des réductions significatives (P < 0,05) respectives de 0,65 et de 2,11 kg de la force de cisaillement dans le longissimus thoracis (LT) et le longissimus lumborum (LL). Dans le LT, l'accrochage modifié et la SEBT exerçaient des effets similaires, mais non additifs, les mêmes proportions de carcasse (86 %) se classant comme tendres (force de cisaillement < 5,6 kg) par comparaison avec 60 % dans le traitement témoin. Dans le LL, l'accrochage modifié était plus efficace que la stimulation élec-trique, mais c'est la combinaison des deux techniques qui produisait les effets les plus spectaculaires: alors que seulement 23,3 % des carcasses témoins étaient classées comme tendres, le pourcentage passait à 27,6 % pour les carcasses SEBT, à 53,3 % pour celles à l'accrochage modifié et à 89,7 % quand les deux techniques étaient combinées. Ces différences étaient perceptibles au jury de dégustation, lequel cotait les steaks MOLAS plus favorablement que les steaks témoins pour la quasi-totalité des caractères hédoniques et descriptif...

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

“…These values are similar to those reported in previous studies (Eikelenboom et al, 1998;Sørheim et al, 2001;Park et al, 2008) confirming the strong influence of pelvic suspension on the length of the sarcomere in longissimus muscle, which may have an important effect on beef tenderness and branding programs wishing to assure tenderness of their beef products. According to previous studies that stretching also results in a decrease in drip-loss values in beef (Aalhus et al, 2000) due to increased carcass shrink losses, and subsequent reduced purge losses, and it can have an interactive effect with the beef production system and slaughter age (Ahnströ m et al, 2009). Dubeski et al (1997) also found lower drip-loss values in yearling-fed animals, which could be due to different carcass cooling rates.…”

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

“…Skeletal separation at the 12th/13th ribs is the basis of the Tendercut procedure of Ludwig et al (1997), while severing the 6th thoracic and 5th lumbar vertebrae is the modified on-line altered suspension technique of Aalhus et al (2000). A concern with the traditional site of Tendercut processing is that the carcass is altered where carcasses are currently graded between the 12th and 13th ribs, and may have an impact on the determination of North American yield grades that can affect carcass value.…”

“…Forty-one carcasses were used to evaluate three methods of skeletal separation involving the longissimus muscle: (1) severance of the 11th vertebra (11/12th; 15 carcasses), (2) severance of the 12th vertebra (12/13th; 13 carcasses) (Ludwig et al 1997), or (3) combination processing (COMB; 13 carcasses) severing both the 6th thoracic and 5th lumbar vertebrae (Aalhus et al 2000). The skeletal separation techniques involved severing of vertebrae, connective tissue, and minor muscles such that only the longissimus muscle remained to support the weight of the carcass (Ludwig et al 1997).…”

“…Over the past decade, skeletal separation techniques were developed in which selected cutting of vertebrae, bone, minor muscles, fat, and connective tissue enabled muscles to be stretched by the weight of the hanging carcass, resulting in longer sarcomere lengths and increases in beef tenderness (Wang et al 1996;Ludwig et al 1997;Aalhus et al 2000). This selected cutting could be incorporated on the kill floor or in the chill cooler prior to the development of rigor mortis.…”

“…Aalhus et al (2000) modified the procedure, cutting the carcass at the 6th thoracic and 5th lumbar vertebrae. However, this procedure had the disadvantage of requiring two cuts on the carcass such that an additional two stations may be required on the kill floor for adopting the procedure.…”