INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE

Bouton, P. E.; Carrol, F. D.; Harris, P. V.; Shorthose, W. R.

doi:10.1111/j.1365-2621.1973.tb01440.x

Cited by 121 publications

(53 citation statements)

References 14 publications

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“…Both these means are well above c. 1.90 (Am, below which decreases in sarcomere length are associated with increased WarnerBratzler shear values (Bouton et al 1973b). These results suggest that the toughening at intermediate pHult values is to some extent associated with fibre contraction state, and they are supported by reports that sarcomere lengths are shorter for intermediate pHult beef (Purchas & Aungsupakorn 1993;Olsson et al 1995;Steen et al 1997), and results showing that the lower toughness of normal-pHult beef is not apparent for samples that have cold-shortened (Bouton et al 1973a;Purchas et al 1988), probably because any pHult effect on sarcomere length was over-ridden by the low-temperature effect (coldshortening). The failure to detect a curvilinear pattern by Silva et al (1999) may also have been due in part to cold-shortening as the relatively light carcasses (100-164 kg) were chilled at 0°C without electrical stimulation, although sarcomere lengths were not particularly short.…”

Section: Introductionsupporting

confidence: 75%

“…Fjelkner-Modig & Ruderus (1983) also noted that maximum toughness occurred for beef with a medium pH between 5.81 and 6.19. Other studies, however, have shown a linear decrease in toughness over the whole pHult range from about 5.5 to 7.0 (Bouton et al 1973a;Silva et al 1999). Bouton et al (1973a) reported that the increased toughness with an increased pHult between 5.5 and 6.0 was not apparent in stretched beef deep pectoral muscle samples with a mean sarcomere length of 3.00 (Am, or in semitendinosus muscles with a mean sarcomere length of 2.30 (Am.…”

Section: Introductionmentioning

confidence: 99%

“…Other studies, however, have shown a linear decrease in toughness over the whole pHult range from about 5.5 to 7.0 (Bouton et al 1973a;Silva et al 1999). Bouton et al (1973a) reported that the increased toughness with an increased pHult between 5.5 and 6.0 was not apparent in stretched beef deep pectoral muscle samples with a mean sarcomere length of 3.00 (Am, or in semitendinosus muscles with a mean sarcomere length of 2.30 (Am. Both these means are well above c. 1.90 (Am, below which decreases in sarcomere length are associated with increased WarnerBratzler shear values (Bouton et al 1973b).…”

Section: Introductionmentioning

confidence: 99%

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Tenderness of beefm. longissimus lumborumat normal and intermediate ultimate pH before and after a period of ageing

Purchas¹

2004

New Zealand Journal of Agricultural Research

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Beef tenderness, in terms of WarnerBratzler shear force values, was measured following ageing periods of 1 or 20 days for samples of m. longissimus lumborum from pairs of steers or heifers (n = 38) with the two members of each pair being from the same mob. One sample of each pair had an intermediate ultimate pH (pHult;.2) and the other a normal pHult (<5.6). Samples of the intermediate pHult group had the expected lower cooking losses and darker colour (lower L*, a*, and b* values). In contrast to previous studies where intermediate pHult has been associated with tougher beef, however, the two groups did not differ in shear-force values, sarcomere length, or in myofibrillar fragility as measured by a filtration method or by image analysis. Samples for this study were removed from carcasses after rigor mortis had set in, which may have accounted for the sarcomere lengths being longer than in previous studies. It is suggested that the failure to detect a pHult effect on shear force values may have been because skeletal attachments prevented any pHult effect on sarcomere length. If this was the case, the problem of intermediate pHult toughness may be over-emphasised when muscle samples are removed from the carcass in the prerigor state. No evidence was found of a lower fragility of myofibrils at intermediate pH values.

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Section: Introductionsupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Tenderness of beefm. longissimus lumborumat normal and intermediate ultimate pH before and after a period of ageing

Purchas¹

2004

New Zealand Journal of Agricultural Research

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“…The suggestion that muscle shortening was at least partly responsible for the increased toughening was supported by evidence that changes in shear force are not apparent in stretched muscle (Bouton et al 1973), or when the muscle has cold-shortened (Purchas et al 1988). Relationships between peak shear force, ultimate pH, and sarcomere length for samples in the current study with pH values up to 6.2 (Table 6) generally support the previous suggestions, with significant positive relationships between these three variables.…”

Section: Effects Of Ultimate Phmentioning

confidence: 65%

“…Other reports have shown little or no changes with advancing age (Reagan et al 1976;Bond et al 1982;Wythes & Shorthose 1991). Explanations for the wide variation in the effect of age on tenderness seem to lie in the fact that the relationship changes in different situations depending on factors such as (1) the muscle involved, particularly with regard to its connective tissue content (Shorthose & Harris 1990); (2) whether or not the muscle is exposed to coldshortening conditions, as muscle from older animals cold-shortens more strongly (Davey & Gilbert 1975); (3) the temperature to which the meat is cooked, because of interactions between collagen solubilisation temperature and collagen crosslinking (Bouton & Harris 1973); (4) the method of tenderness assessment used (Shorthose & Harris 1990); (5) the sex of the animal the meat came from (Field et al 1966); and (6) the extent to which muscle composition changes with age, with marked accumulations of marbling fat sometimes leading to improved tenderness with age (e.g., May et al 1992). The results in the current study were unlikely to be caused by variable cold-shortening because samples were kept at temperatures above those that lead to cold-shortening for the first 24 h postmortem and the differences in intramuscular fat levels were small.…”

Section: Breed and Castration Effectsmentioning

confidence: 99%

Liveweight gain and carcass characteristics of bulls and steers farmed on hill country

Purchas

Grant

1995

New Zealand Journal of Agricultural Research

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Liveweight gain and carcass and meat characteristics of Friesian bulls (n = 40) were compared with those of Hereford × Friesian bulls (n = 40) and Friesian × (Hereford × Angus) steers (n = 40). The cattle were grazed together on hill country from about 4 months, and were slaughtered either at c. 20 months (the heaviest animals at that time) or c. 28 months. Growth rates of the two bull groups were similar, and for both, were significantly higher than for the steer group. The Hereford-cross group of bulls had a higher dressing-out percentage (50.0) than either of the other groups (49.0), and their carcasses were 3.5% shorter than those of the Friesian bulls at the same weight. Kidney and pelvic fat weight and percentage intramuscular fat were similar for the two bull groups, but fat depth was greater for the Hereford-cross bulls. All measures of fatness were significantly greater for the steer group, but their mean rib-eye area was less than for the Hereford-cross bulls (63.2 versus 69.7 cm 2 ). Beef from bulls had a higher mean ultimate pH (6.11 versus 5.64), and an associated darker colour and shorter sarcomere lengths. After adjustment to a constant pH, these differences were no longer apparent, but bull beef had a higher pH-adjusted cooking loss (27.1 versus 24.5%). The results were consistent with the suggestion that the increased shear force associated with an increase in ultimate pH from 5.5 to about 6.2 resulted in part from some muscle contraction. Meat from the 28-month group had higher Warner-Bratzler shear values and a darker colour after adjustment for differences in pH.

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Histological, Biophysical, Physical and Chemical Characteristics of Different Ostrich Muscles

Sales

1996

J. Sci. Food Agric.

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Some characteristics generally related to meat quality were evaluated in several muscles from the leg of the ostrich. Ostrich meat is characterised by a relatively high pHf and low intramuscular fat content. Although standard slaughtering procedures of ostriches at present comprise the removal of legs within 30 minpost mortemfrom the carcass, relatively long sarcomere lengths and the absence of a linear relationship (P>0·05) between sarcomere length and Warner–Bratzler shear measurements (WBS) show that no cold shortening occurs in the different muscles. The means obtained for theIliotibialis lateralisare representative of the mean of all the individual muscles combined regarding the characteristics muscle fibre diameter, WBS and pigment content. The overall mean for sarcomere length, pHf and collagen content of all the individual muscles combined can be deduced from determination of these characteristics in theFemorotibialis medius.

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INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE

Cited by 121 publications

References 14 publications

Tenderness of beefm. longissimus lumborumat normal and intermediate ultimate pH before and after a period of ageing

Tenderness of beefm. longissimus lumborumat normal and intermediate ultimate pH before and after a period of ageing

Liveweight gain and carcass characteristics of bulls and steers farmed on hill country

Histological, Biophysical, Physical and Chemical Characteristics of Different Ostrich Muscles

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