Meta-analysis of the relationships between beef tenderness and muscle characteristics

Chriki, Sghaïer; Renand, Gilles; Picard, Brigitte; Micol, Didier; Journaux, L.; Hocquette, Jean-François

doi:10.1016/j.livsci.2013.04.009

Cited by 91 publications

(81 citation statements)

References 70 publications

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“…Meat texture changes with ageing, especially tenderness. Some reports have indicated that tenderness is slightly positively related to intramuscular fat content (Chriki et al, 2013). However, in agreement with others authors (Campo et al, 1999), the influence of intramuscular fat content would be less important for texture characteristics than ageing.…”

Section: Resultssupporting

confidence: 88%

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Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Barahona

Olleta

Albertı́

et al. 2016

animal

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Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly allocated to four dietary treatments: control, whole linseed (10% linseed), conjugated linoleic acid (CLA) (2% protected CLA), and whole linseed + CLA (10% linseed and 2% protected CLA). Animals were slaughtered at 458 ± 16.6 kg live weight and 11 months of age. Ageing was more significant than diet on most instrumental parameters. Meat from linseed enriched diets had greater drip loss ( P ⩽ 0.001) and intramuscular fat ( P ⩽ 0.01) than meat from animals fed CLA. Beef aged for 7 and 21 days had lower cooking losses ( P ⩽ 0.01) and shear force ( P ⩽ 0.001) than beef aged for 1 day. Lightness was affected only by display time. The addition of CLA in the diet increased hue and yellowness, whereas the inclusion of linseed decreased these values, as well as increased redness. Linseed in the diet decreased fat odour ( P ⩽ 0.05), but increased beef ( P ⩽ 0.01) and liver ( P ⩽ 0.05) flavours. Meat aged for 21 days was significantly more rancid ( P ⩽ 0.001), even under vacuum storage. Several organoleptic properties were improved with the inclusion of linseed in the diet, whereas they remained unaffected by the inclusion of CLA.

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Section: Resultssupporting

confidence: 88%

“…Some authors reported the positive relationship between tenderness and intramuscular fat content (Chriki et al, 2013). The effect of fatty acids on tenderness may be related to the different melting points of the fatty acids.…”

Section: Resultsmentioning

confidence: 99%

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Barahona

Olleta

Albertı́

et al. 2016

animal

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“…Many studies have shown increased marbling level, or intramuscular fat (IMF) is associated with greater tenderness, juiciness, flavour liking and overall liking (Thompson, 2004;Chriki et al, 2012). Therefore, the lower levels of IMF and lower marbling scores of bulls (Drayer, 2003;Choat et al, 2006;Chriki et al, 2013) would result in a lower eating quality. In addition to the sex effect on adiposity, the tenderness of meat from female cattle would be positively affected by the smaller fibre diameter and, in some cases, less collagen than meat from bulls (Boccard et al, 1979;Seideman et al, 1989;Chriki et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the lower levels of IMF and lower marbling scores of bulls (Drayer, 2003;Choat et al, 2006;Chriki et al, 2013) would result in a lower eating quality. In addition to the sex effect on adiposity, the tenderness of meat from female cattle would be positively affected by the smaller fibre diameter and, in some cases, less collagen than meat from bulls (Boccard et al, 1979;Seideman et al, 1989;Chriki et al, 2013). These differences, combined with the increased IMF effectively diluting the collagen within the muscle (Lee et al, 1990), are reflected by the lower shear force values for meat from heifers (Morgan et al, 1993;Chriki et al, 2013) and higher tenderness scores (Dikeman et al, 1986;Morgan et al, 1993;Węglarz, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…In addition to the sex effect on adiposity, the tenderness of meat from female cattle would be positively affected by the smaller fibre diameter and, in some cases, less collagen than meat from bulls (Boccard et al, 1979;Seideman et al, 1989;Chriki et al, 2013). These differences, combined with the increased IMF effectively diluting the collagen within the muscle (Lee et al, 1990), are reflected by the lower shear force values for meat from heifers (Morgan et al, 1993;Chriki et al, 2013) and higher tenderness scores (Dikeman et al, 1986;Morgan et al, 1993;Węglarz, 2010). However, these results are not consistently reported in the literature and other studies have also found no difference in shear force (Drayer, 2003) and scores for tenderness and flavour (Mandell et al, 1997) between bulls, heifers and steers.…”

Section: Introductionmentioning

confidence: 99%

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The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Bonny

Hocquette

Pethick

et al. 2016

Animal

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Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standards Australia (MSA), which uses carcass traits and processing factors to deliver an individual eating quality guarantee to the consumer for 135 different 'cut by cooking methods' from each carcass. The carcass traits used in the MSA model, such as ossification score, carcass weight and marbling explain the majority of the differences between breeds and sexes. Therefore, it was expected that the model would predict with eating quality of bulls and dairy breeds with good accuracy. In total, 8128 muscle samples from 482 carcasses from France, Poland, Ireland and Northern Ireland were MSA graded at slaughter then evaluated for tenderness, juiciness, flavour liking and overall liking by untrained consumers, according to MSA protocols. The scores were weighted (0.3, 0.1, 0.3, 0.3) and combined to form a global eating quality (meat quality (MQ4)) score. The carcasses were grouped into one of the three breed categories: beef breeds, dairy breeds and crosses. The difference between the actual and the MSA-predicted MQ4 scores were analysed using a linear mixed effects model including fixed effects for carcass hang method, cook type, muscle type, sex, country, breed category and postmortem ageing period, and random terms for animal identification, consumer country and kill group. Bulls had lower MQ4 scores than steers and females and were predicted less accurately by the MSA model. Beef breeds had lower eating quality scores than dairy breeds and crosses for five out of the 16 muscles tested. Beef breeds were also over predicted in comparison with the cross and dairy breeds for six out of the 16 muscles tested. Therefore, even after accounting for differences in carcass traits, bulls still differ in eating quality when compared with females and steers. Breed also influenced eating quality beyond differences in carcass traits. However, in this case, it was only for certain muscles. This should be taken into account when estimating the eating quality of meat. In addition, the coefficients used by the Australian MSA model for some muscles, marbling score and ultimate pH do not exactly reflect the influence of these factors on eating quality in this data set, and if this system was to be applied to Europe then the coefficients for these muscles and covariates would need further investigation.

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Muscle fiber characteristics and postmortem quality of longissimus thoracis, psoas major and semitendinosus from Chinese Simmental bulls

Lang

Zhang

Xie

et al. 2020

Food Science & Nutrition

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Meta-analysis of the relationships between beef tenderness and muscle characteristics

Cited by 91 publications

References 70 publications

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Muscle fiber characteristics and postmortem quality of longissimus thoracis, psoas major and semitendinosus from Chinese Simmental bulls

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