Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round1

Senaratne, Lasika S.; Calkins, Chris R.; Mello, A. S. De; Pokharel, Siroj; Hinkle, J. B.

doi:10.2527/jas.2009-2683

Cited by 17 publications

(11 citation statements)

References 16 publications

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“…Tenderization of the M. longissimus dorsi is well documented (Kerth et al, 2002;Rhee et al, 2004;Derington et al, 2011), but there is a need for a better understanding of tenderization patterns of underutilized beef cuts. Tenderness of muscles originating from the round, including the ST have been reported previously (Shackelford et al, 1997;Reuter et al, 2002;Rhee et al, 2004;Von Seggern et al, 2005;Senaratne et al, 2010); however, these data were collected at one aging time and often do not include mechanistic data. The ST is marketed at a reduced price ($6.65/kg) compared to strip loins ($13.09/kg) because it is inherently tough; therefore, there is limited research examining tenderization mechanisms of this muscle.…”

Section: Discussionmentioning

confidence: 99%

“…Several researchers have previously examined tenderness across different locations of the M. semitendinosus (ST; Shackelford et al, 1997;Rhee et al, 2004;Von Seggern et al, 2005;Senaratne et al, 2010), but in these studies tenderness was only measured at one aging time point. Despite its large connective tissue content (Light et al, 1985), the ST moderately responds to aging after 28 d according the Industry Guide for Beef Aging (CCB, 2006), improving shear force values by 1.4 and 1.6 kg for USDA Choice and USDA Select grade muscles, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks1

Phelps

Drouillard

Silva

et al. 2016

Journal of Animal Science

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The objective of this study was to evaluate the effect of steak location and postmortem aging on cooked meat tenderness and myofibrillar protein degradation of steaks from M. semitendinosus (ST). Following harvest and a 6 d chill period, the left ST was removed from carcasses of crossbred feedlot steers ( = 60, average hot carcass weight 427 ± 24 kg). Each ST was fabricated into ten 2.54-cm thick steaks originating from the proximal to distal end of the muscle. Steaks cut adjacent to each other were paired, vacuum packaged, and randomly assigned to 7, 14, 21, 42, or 70 d of aging at 2 ± 1°C. After aging, within each steak pair, steaks were randomly assigned to Warner-Bratzler shear force or myofibrillar proteolysis analysis (calpain activity and desmin and troponin-T degradation). Muscle fiber type and size were also determined at the 2 ends of the muscle. There was no location × d of aging interaction ( = 0.25) for ST steak WBSF. Steak location affected (quadratic, < 0.01) WBSF. As steaks were fabricated from the proximal to distal end, WBSF values decreased toward the middle of the muscle and then increased toward the distal end. Activity of all calpains and myofibrillar protein proteolysis were unaffected by steak location ( > 0.13). Type I, IIA, and IIX muscle fibers were larger at the proximal end of the muscle than the distal end ( < 0.01). Increasing d of aging improved WBSF (quadratic, < 0.01) for the duration of the 70 d postmortem period. As d of aging increased, intact calpain-1 activity decreased (quadratic, < 0.01) with activity detected through 42 d. Day of aging affected autolyzed calpain-1 (linear, < 0.01) and calpain-2 activity (quadratic, < 0.01). Through d 70 of aging, the intensity of intact 55 kDa desmin band decreased (linear, < 0.01), while there was an increase (linear, < 0.01) in the degraded 38 kDa band. Similarly, d of aging increased troponin-T proteolysis, indicated by a decrease (quadratic, < 0.01) in intensity of the intact 40 kDa band and an increase (linear, < 0.01) in the 30 kDa degraded band. Intramuscular WBSF differences are not due to proteolytic activity or myofibrillar degradation and seem related to muscle fiber size. The improvement of ST steak WBSF through 70 d of aging is partly due to continued degradation of desmin and troponin-T. Calpain proteolytic analysis indicates that autolyzed calpain-1 and calpain-2 may be involved in extended postmortem myofibrillar protein proteolysis.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks1

Phelps

Drouillard

Silva

et al. 2016

Journal of Animal Science

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show abstract

“…After aging, the muscles were trimmed of surface fat. The head and the tail of each muscle were discarded to minimize the variability within the muscle (Da Silva, Miranda, Phelps, Ebarb, & Van Bibber, ; Senaratne, Calkins, de Mello, Pokharel, & Hinkle, ). The experiment was carried out in four runs with all four treatments analyzed in each run.…”

Section: Methodsmentioning

confidence: 99%

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Botineștean

Gómez

Nian

et al. 2017

Journal of Texture Studies

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Meat processors have a role to play in enhancing the availability of appropriate foodstuffs for older people, through developing targeted products that will meet the specialized nutritional and chemosensory needs of this cohort. Meat intakes in the older population are commonly reduced because the relatively tough texture of meat can impair mastication. In this study, beef steaks tenderized with papain and papain: bromelain (50:50) were demonstrated to produce more tender meat products, with a lower cook loss compared with tenderization with bromelain alone, which has relevance to the development of texture-optimized meat products that appeal to older adults with difficulty in mastication. This information could help meat processors to develop strategies for optimization of texture-modified beef products within their own businesses.

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“…4,36,37 This is for several reasons, including the large variability of tenderness within muscles, time of ageing and cooking method, as well as the rearing practices of the animals. 13,38 Overall, the studies did not always specify the location of sampling within the muscle, which is very important, 39 nor the exact conditions of ageing and the method or conditions of cooking. When these factors are specified, the cooking and ageing conditions vary so much from one study to another that it is difficult to compare the results.…”

Section: Relationships Between Muscle Components and Meat Tendernessmentioning

confidence: 99%

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

et al. 2020

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BACKGROUND The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles differing in their metabolic and contractile properties, as well as in their collagen content and butcher value, were obtained from dairy and beef cattle of several ages and sexes and were then used to create variability. RESULTS Correlation analyses and/or stepwise regressions were applied on Z‐scores to identify the existing and robust associations. Tenderness scores were further categorized into tender, medium and tough classes using unsupervised learning methods. The findings revealed a muscle‐dependant role with respect to tenderness of total and insoluble collagen, cross‐links, and type IIB + X and IIA muscle fibers. The longissimus thoracis and semitendinosus muscles that, in the present study, were found to be extreme in their tenderness potential were also very different from each other and from the rectus abdominis (RA) and semimembranosus (SM). RA and SM muscles were very similar regarding their relationship for muscle components and tenderness. A relationship between marbling and tenderness was only present when the results were analysed irrespective of all factors of variation of the experimental model relating to muscle and animal type. CONCLUSION The statistical approaches applied in the present study using Z‐scores allowed identification of the robust associations between muscle components and sensory beef tenderness and also identified discriminatory variables of beef tenderness classes. © 2020 Society of Chemical Industry

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Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round1

Cited by 17 publications

References 16 publications

Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks1

Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks1

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

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