Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes

Martinez, Hillary A.; Miller, R. K.; Kerth, C. R.; Wasser, Bridget

doi:10.1016/j.meatsci.2023.109292

Cited by 9 publications

(3 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The lower the WBSF values, the more tender the meat. Martinez et al [ 52 ] reported that beef cuts with a WBSF value of 2.8 kg (28 N) or less could be considered moderately tender as defined by a descriptive sensory evaluation, and a WBSF value between 3.0 and 3.2 kg (30 and 32 N) would indicate slightly tender beef. Beef with WBSF values of 4.0 kg (40 N) or higher was classified as moderately tough or tougher.…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle

Lukkananukool,

Polyorach,

Sommart

et al. 2023

Foods

View full text Add to dashboard Cite

The effects of roughage sources in the fermented total mixed ration (FTMR) and the level of energy intake on meat quality, collagen solubility, and troponin T degradation in longissimus thoracis (LT) muscle of native Thai cattle (NTC) were investigated. Results showed that roughage source affected fatty acid composition in the LT muscle (p < 0.05), as NTC fed Pakchong 1-Napier-based FTMR had higher monounsaturated fatty acid content and ω 6:ω 3 ratio. The high-energy ad libitum group had lower drip loss, lower shear force, and higher percent collagen solubility (p < 0.05). However, energy intake had no effect on troponin T degradation and fatty acid composition (p > 0.05). Longer aging of 14 days showed lower shear force values, higher collagen solubility, and troponin T degradation rate but higher cooking loss (p < 0.01). In conclusion, the meat quality of NTC could be improved by ad libitum feeding with NG-FTMR, as their meat had higher MUFA content, lower drip loss, lower shear force, and higher collagen solubility. In addition, the tenderness of NTC meat could be further improved by longer aging of 14 days post-mortem.

show abstract

Section: Discussionmentioning

confidence: 99%

Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle

Lukkananukool,

Polyorach,

Sommart

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The most influential factor in the production of cultured meat using scaffolds is the textural characteristics of tissues such as cells, scaffolds, and fat. In addition, the composition and shape of the tissue are important because these affect sensory factors, such as the texture and juiciness of meat ( Martinez et al, 2023 ). The factor that has the most practical influence on the scaffold of cultured meat is the tissue, and as shown in Chapters 1 and 2, the method of manufacturing the scaffold varies depending on the material ( Szymczyk-Ziółkowska et al, 2020 ).…”

Section: Textural Characteristics Of Cultured Meatmentioning

confidence: 99%

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Lee,

Choi

2024

Food Sci Anim Resour

View full text Add to dashboard Cite

Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers’ preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

show abstract

“…Furthermore, excessive high-temperature treatment can cause over-aggregation of MP molecules, leading to a reduction in the stability of the gel formed and a poor WHC (Chen et al, 2020). Muscle food texture and juiciness are key factors influencing consumer purchase (Martinez et al, 2023). However, mechanisms governing the response of texture and WHC to thermal sterilization temperature are different for gel-type and whole meat products.…”

Section: Introductionmentioning

confidence: 99%

Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation

Liu,

Zhou,

Chen

et al. 2024

Journal of Texture Studies

View full text Add to dashboard Cite

Texture deterioration of meat products upon high‐temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready‐to‐eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water‐holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F‐actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high‐quality chicken products.

show abstract

Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes

Cited by 9 publications

References 28 publications

Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle

Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation

Contact Info

Product

Resources

About