Perimysium thickness as an indicator of beef tenderness

Brooks, J. C.; Savell, J. W.

doi:10.1016/j.meatsci.2003.10.019

Cited by 50 publications

(30 citation statements)

References 17 publications

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“…These authors speculated this observed difference was due to differences in perimysial thickness, though no measure of perimysial thickness was provided. However, more recent studies have indicated perimysial thickness is a poor indicator of tenderness (r = 0.21), specifically of WBSF values (Nishimura et al, 1999;Brooks and Savell, 2004;Purslow, 2005). Results of the current study are in direct contrast to the shear force findings of Moody et al (1970).…”

Section: Marbling Texturecontrasting

confidence: 91%

Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

Meat and Muscle Biology

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Abstract:The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest 00 -Moderate 100 marbling), Low Choice (Small 00 -Small 100 marbling), and Select (Slight 00 -Slight 100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P > 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P < 0.05) for initial juiciness than medium textured steaks. There were no differences (P > 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P < 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P > 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

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Section: Marbling Texturecontrasting

confidence: 91%

Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

Meat and Muscle Biology

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“…In porcine semitendinosus muscle, the thicker secondary perimysium is in the order of 10 mm thick at birth and increases to approach 50 mm in 55 month old pigs (Fang et al, 1999). The thickness of primary perimysium in cattle muscles ranges from 54.6 m to 133 mm (Brooks and Savell, 2004).…”

Section: Functional Anatomy Of the Perimysiummentioning

confidence: 99%

Muscle fascia and force transmission

Purslow

2010

Journal of Bodywork and Movement Therapies

179

105

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“…The perimysial effect on shear force detected by Brooks and Savell (2004) may now be quantified. The strength of the strongest perimysium in aged beef roasts is more than twice the sum endomysial and myofibrillar strength (18.0 ± 3.9 N for perimysium and 8.5 ± 2.1 N for endomysium + myofibrils).…”

Section: Discussionmentioning

confidence: 99%

“…The thickness of the perimysium (connective tissue around bundles of muscle fibers) and the diameters of its collagen fibers have an effect on shear force (Brooks & Savell, 2004;Janz, Aalhus, & Price, 2006b;Light, Champion, Voyle, & Bailey, 1985). But what is the effect of the epimysium -the connective tissue on the muscle surface?…”

Section: Introductionmentioning

confidence: 99%

Stratification of connective tissue toughness in beef roasts assessed by simultaneous fluorometry and penetrometry

Swatland

2006

Food Research International

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Perimysium thickness as an indicator of beef tenderness

Cited by 50 publications

References 17 publications

Meat Science Lexicon

Meat Science Lexicon

Muscle fascia and force transmission

Stratification of connective tissue toughness in beef roasts assessed by simultaneous fluorometry and penetrometry

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