Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus

Colle, M. J.; Richard, R.P.; Killinger, Karen; Bohlscheid, Jeffri C.; Gray, A.R.; Loucks, W.I.; Day, R.N.; Cochran, Alex; Nasados, J. A.; Doumit, M. E.

doi:10.1016/j.meatsci.2016.04.028

Cited by 50 publications

(41 citation statements)

References 30 publications

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“…As can be seen in Figure 1, ageing produced significant differences in all the attributes, being the most important those related to textural properties (tenderness, juiciness, and fibrousness). As expected, meat with longer ageing time improved the eating quality, providing superior tenderness and juiciness, as previously described Colle et al [63]. From our results, it can be inferred that the consumption of RG meat would be recommended at short ageing times, while AV and RE meats would need a longer period of ageing to achieve their optimum acceptance by consumers.…”

Section: Effect Of Breed Livestock Production and Pre-slaughter Hansupporting

confidence: 89%

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

López‐Pedrouso

Rodríguez-Vázquez

Purriños

et al. 2020

Foods

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Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.

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Section: Effect Of Breed Livestock Production and Pre-slaughter Hansupporting

confidence: 89%

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

López‐Pedrouso

Rodríguez-Vázquez

Purriños

et al. 2020

Foods

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“…Muscles like Biceps femoris and Semimembranosus have been demonstrated to exhibit moderate to high aging responses, respectively, with a potential to continue tenderizing beyond 28 days of aging (Gruber et al, ). In a study investigating the effect of long‐period aging on beef tenderness (Colle et al, ), the consumer perception of Semimembranosus tenderness was greater on the 42nd day than on the 14th day of aging. These results were further supported by the findings of Colle and Doumit ().…”

Section: Resultsmentioning

confidence: 99%

“…Aging has been reported to improve the tenderness of beef Semimembranosus and Biceps femoris by several studies (Colle & Doumit, ; Colle et al, ). The calpain system, a family of endogenous calcium‐dependent cysteine proteases, is associated with meat tenderness during aging and is believed to regulate the rate and the extent of the postmortem degradation of certain myofibrillar proteins including troponin‐T, desmin, nebulin, titin, and filamin (Bhat, Morton, Mason, & Bekhit, ; Huff‐Lonergan, Zhang, & Lonergan, ; Koohmaraie & Geesink, ).…”

Section: Introductionmentioning

confidence: 98%

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Bhat

Morton

Mason

et al. 2018

J Food Process Preserv

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The present study was conducted to elucidate the changes in the calpain activity, protein profile, and physicochemical properties of cold‐boned muscles from culled dairy cows during aging. Semimembranosus and Biceps femoris were used as the study model and were vacuum packaged and stored for 14 days at 4 ± 1°C. The samples were analyzed for pH, shear force, myofibrillar fragmentation index (MFI), calpain activity, and myofibrillar protein profile (1D‐SDS‐PAGE). A significant (p < 0.05) effect of aging was observed on the pH, shear force, and MFI of both the muscles. Casein zymography results indicated the presence of intact and autolyzed forms of calpain 1 and calpain 2. An increase in autolysis of the calpains and proteolysis was observed in both the muscles during aging. Aging for two weeks was effective (p < 0.05) in reducing the shear force of both the muscles by 30%; however, the aged muscles were still excessively tough. Practical applications Information is seldom available in the literature about the effect of aging on the calpain activity of the muscles from older animals, such as culled dairy cows, and the subsequent tenderization of such muscles during aging. An analysis of the changes in the proteins and activity of calpains during aging gives us an understanding of the biological basis of the changes in the tenderness of muscles. Tenderness of beef is considerably determined by the activity of the calpains and the changes in the myofibrillar proteins during aging. The results of the present study should be useful to the meat industry for predicting the beef quality, particularly the tenderness of the muscles from culled dairy animals during the aging process. Aging alone was not effective in tenderizing the muscles and other tenderization interventions are required in conjunction with aging, such as nonthermal technologies, to reduce the extra toughness associated with the muscles of culled dairy animals.

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“…One muscle from each side of the carcass was randomly allocated to an ageing period of either 1 day post mortem (unaged) or 14 days post mortem (aged), with the muscle from the other side allocated to the alternate ageing treatment. Ageing of 14 days was chosen as it is commonly used for optimising beef eating quality, particularly in Australia, and it relates to the plateau in proteolysis and hence tenderization i.e., little improvement in tenderness after 14 days [32]. Muscle pH was measured in duplicate using a TPS WP 80 pH meter (TPS Pty Ltd., Brisbane, Victoria, Australia) equipped with an IJ-44 electrode (Ionode Pty Ltd., Brisbane, VIC, Australia) and a temperature compensation probe.…”

Section: Muscle Procurement Allocation To Ageing Treatment Measuremmentioning

confidence: 99%

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

Vaskoska

Naqvi

et al. 2020

Foods

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This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and psoas major muscles, from both sides of five beef carcasses, were cooked at four different cooking temperatures (50, 60, 70 and 80 °C) for 30 min. and their Warner–Bratzler shear force (WBSF), cooking loss and shrinkage (longitudinal and transverse) were quantified. The WBSF was reduced by ageing in the muscles at the specific cooking temperatures: psoas major (cooked at 50, 60 and 80 °C), semitendinosus (70 and 80 °C) and biceps femoris (80 °C). The cooking loss was 3% greater in aged compared to unaged muscles. The longitudinal shrinkage was greatest in psoas major at 80 °C amongst the muscle types and it was reduced by ageing in psoas major (70 and 80 °C) and biceps femoris (80 °C). The transverse shrinkage was reduced by ageing only in biceps femoris, across all temperatures; and the diameter of homogenized fibre fragments from semitendinosus and biceps femoris was reduced more by cooking at 50 °C in unaged compared to aged condition. WBSF was related to transverse shrinkage, and cooking loss was related to longitudinal shrinkage. The effect of muscle type on the physical changes occurring during cooking of beef is dependent on ageing and cooking temperature.

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Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus

Cited by 50 publications

References 30 publications

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

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