Relationship of Hydroxyproline Solubilized to Tenderness of Bovine Muscle

Williams, Julia Rister; Harrison, Dorothy L.

doi:10.1111/j.1365-2621.1978.tb02331.x

Cited by 23 publications

(11 citation statements)

References 6 publications

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“…No positive correlation between collagen solubility and shear force measurements was observed. These results disagree with Herring et al (1967), Field et al (1970), Bailey (1972) and Williams and Harrison (1978) who reported a positive correlation between collagen solubility and tenderness.…”

Section: Toughness Studies Bycontrasting

confidence: 93%

Organic Acids as Tenderizers of Collagen in Restructured Beef

Arganosa

Marriott

1989

Journal of Food Science

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Acetic, citric and lactic acid were incorporated into restructured beef steaks to determine their effect on collagen. These steaks were analyzed for collagen solubility, total collagen content, shear force behavior, sarcoplasmic and myofibrillar protein extractability, thermal stability and color. These results were compared to those obtained from control samples containing high collagen and low collagen. Results indicate that these acids increased collagen solubility, total collagen content and shear force values when compared with the control samples. No differences (P>O.O5) were found in sarcoplasmic protein extractability although myofibrillar protein extractability declined. Acid treatment decreased the thermal stability of collagen. The Hunter Color values of the uncooked and cooked acid-treated steaks differed (PsO.05) from the controls.

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Section: Toughness Studies Bycontrasting

confidence: 93%

Organic Acids as Tenderizers of Collagen in Restructured Beef

Arganosa

Marriott

1989

Journal of Food Science

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“…Hydroxyproline solubilization was not affected by endpoint temperature at either heating rate (Table 2). This is in agreement with the work of Williams and Harrison (1978) but is in contrast to the findings of Paul et al (1973) and Penfield and Meyer (1975) who reported increased hydroxyproline solubilization with increased endpoint temperature.…”

Section: Hydroxyproline Solubilizationsupporting

confidence: 91%

Textural Characteristics of Beef: Effects of the Heating System

Brady

Penfield

1981

Journal of Food Science

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Textural characteristics of beef semitendinosus roasts heated in 93 and 149°C ovens to 60 and 70°C were compared with those of small samples of semiten~linosus heated as cylindrical cores in glass tubes in a water bath. Tie small samples were heated to the same endpoint temperatures as the roasts were at rates comparable to heating at the two oven temperatures. Cooking losses varied with heating method and in sorte cases with endpoint temperature and rate of heating. Heating method did not affect the textural parameters of penetration hardness, cohesiveness, and chewiness and shear cohesiveness and fiimne ss. Hydroxyproline solubilization was greater in water bath samples than in intact samples heated at the slower rate. The extent of heat-related changes and their effects on final meat quality partially is determined by the heating system.

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“…A final internal temperature of 68°C was attained to correspond with the final temperature of the roasts used for sensory evaluation. This dry cooking procedure was based on the method suggested by Williams and Harrison (1978) for the assessment of correlations between collagen determination, shear force measurements and tenderness of expensive cuts of meat. Cooked samples were cooled under cold running water.…”

Section: Laboratory Analysesmentioning

confidence: 99%

“…Uytterhaegen et al (1994) have reported increased toughness in meat from DM Belgian Blue that was due to their reduced postmortem proteolytic tenderization in comparison with normal Belgian Blue. It must be mentioned that the dry cooking procedure (Williams and Harrison 1978) yields smaller amounts of soluble collagen than the salt, acid or alkali solution extraction procedures (Light 1985). This procedure, on the other hand, has potential to favour the establishment of relationship with shear forces.…”

Section: Breed Of Sire × Dam Combinationmentioning

confidence: 99%

The use of double-muscled cattle breeds in terminal crosses: Meat quality

Gariépy¹,

Seoane²,

Cloteau³

et al. 1999

Can. J. Anim. Sci.

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. 1999. The use of double-muscled cattle breeds in terminal crosses: Meat quality. Can. J. Anim. Sci. 79: 301-308. The purpose of this study was to assess the quality of meat from 84 calves born from British (50% Hereford and 50% Red Angus) and Continental (50% Simmental and 50% Maine Anjou) dams inseminated with semen from normal (Charolais) or double-muscled (Piedmontese, Belgian Blue) sires. Lean composition of Belgian Blue and Piedmontese sired cattle had less intramuscular fat and more protein than Charolais sired cattle (P < 0.01 to 0.05). Breed of sire, origin of dam or calf sex had no effect on longissimus ultimate pH, thawing and cooking losses, shear forces, tenderness and overall flavour. However, meat from male progeny displayed higher drip loss (P < 0.05) and meat colour of male calves born from British dams was slightly more saturated than that of male calves born from Continental dams (P < 0.02). There were no other single effects of parental traits on meat quality. Significant interactions on total and soluble collagen content involving parental traits together with the single sex effect of the progeny (P < 0.05) did not induce textural differences, but meat from male progeny and that from Continental dams crossed with Belgian Blue sires was more juicy (P < 0.05). The use of DM bulls in terminal crosses resulted in increased lean yield and less marbling of the meat of the progeny but did not exert any other important effect on meat quality. Key words:Beef, double-muscling, meat quality Gariépy, C., Seoane, J. R., Cloteau, C., Martin, J. F. et Roy, G. L. 1999. Utilisation des races à double musculature en croisements terminaux: qualité de la viande. Can. J. Anim. Sci. 79: 301-308. Le but de cette étude était d'évaluer la qualité de la viande de 84 veaux nés de mères des races anglaises (50% Hereford et 50% Red Angus) et continentales (50% Simmental et 50% Maine Anjou) inséminées avec la semence de taureaux normaux (Charolais) ou à double musculature (Piedmontais, Blanc Bleu Belge). Le muscle des veaux Blanc Bleu Belge et Piedmontais contenait moins de gras intramusculaire et plus de protéine que celui des veaux Charolais (P < 0,01 à 0,05). La race du père, l'origin de la mère et le sexe des veaux n'eurent aucun effet sur le pH ultime, les pertes à la décongélation et à la cuisson, les forces de cisaillement, la tendreté et la saveur globale du longissimus dorsi. Cependant, la viande de la progéniture mâle fut plus exsudative (P < 0,05) et la couleur de la viande des mâles issus des mères anglaises fut légèrement plus saturée que celle des mâles issus des mères continentales (P < 0,02). Il n'y eut aucun autre effet simple des caractères parentaux sur la qualité ultime de la viande. Des interactions significatives impliquant les effets parentaux ainsi qu'un effet simple du sexe de la progéniture furent identifiés sur les fractions totales et solubles du collagène (P < 0,05), mais n'induisirent aucune différence de texture de la viande. La viande de la progéniture mâle et celle provenant de mères Con...

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Relationship of Hydroxyproline Solubilized to Tenderness of Bovine Muscle

Cited by 23 publications

References 6 publications

Organic Acids as Tenderizers of Collagen in Restructured Beef

Organic Acids as Tenderizers of Collagen in Restructured Beef

Textural Characteristics of Beef: Effects of the Heating System

The use of double-muscled cattle breeds in terminal crosses: Meat quality

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