Relationship of Myofibril Fragmentation Index to Measures of Beefsteak Tenderness

Olson, D. G.; Parrish, F. C.

doi:10.1111/j.1365-2621.1977.tb01533.x

Cited by 163 publications

(66 citation statements)

References 5 publications

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“…Shear force and MFI were highly negatively correlated ( r g = −.63), whereas TPT and MFI were positively correlated in Group I ( r g = .63). Phenotypic correlations between MFI and SF ranging between −.65 and −.97 have been reported, as well as phenotypic correlations between MFI and TPT ranging from .65 to .95 (MacBride et al, 1977;Olson and Parrish, 1977;and Culler et al, 1978). Marbling score was positively correlated with SF, TPT, and MFI.…”

Section: Covariances Among Group I and Group Ii Tenderness Traitsmentioning

confidence: 83%

Prediction of breeding values for tenderness of market animals from measurements on bulls.

Barkhouse

Vleck

Cundiff

et al. 1996

Journal of Animal Science

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ABSTRACT:Data were tenderness measures on steaks from 237 bulls (Group II) slaughtered after producing freezable semen and on 1,431 related steers and heifers (market animals, Group I ) from Angus, Hereford, Pinzgauer, Brahman, and Sahiwal crosses from the Germ Plasm Evaluation project at the U.S. Meat Animal Research Center. Tenderness was assessed through Warner-Bratzler Shear Force (SF), taste panel tenderness (TPT), marbling score (MS), and myofibrillar fragmentation index (MFI). For all traits, as fraction Bos indicus inheritance increased, implied tenderness decreased. Heritability estimates were generally not significantly different from zero. Genetic correlations generally indicated favorable associations among the traits. The range in predicted breeding values of bulls for market animal tenderness was small and from −.34 to .32 kg for market animal shear force. Because of low estimates of heritability for SF or TPT, results from this experiment indicate that selection based on tenderness of steaks sampled from intact or late castrate males slaughtered following collection of freezable quality semen would not be very effective in improving average tenderness of steaks from steers or heifer progeny. If a mean of heritability estimates reported in the literature of .27 for shear value was assumed for market steer and heifer progeny instead of .02 as found in the present study, then selection based on estimates of shear force in young bulls would be relatively more effective in improving shear force of market progeny.

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Section: Covariances Among Group I and Group Ii Tenderness Traitsmentioning

confidence: 83%

Prediction of breeding values for tenderness of market animals from measurements on bulls.

Barkhouse

Vleck

Cundiff

et al. 1996

Journal of Animal Science

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“…Maior índice de fragmentação miofibrilar está correlacionado com menor força de cisalhamento e melhores notas na avaliação sensorial para a maciez (Olsson & Parrish, 1977). Neste trabalho, as correlações entre força de cisalhamento e índice de fragmentação miofibrilar (Tabela 4) não foram significativas às 24 horas, mas o índice de fragmentação miofibrilar aos 21 dias foi negativamente correlacionado com a força de cisalhamento aos 7, 14 e 21 dias.…”

Section: Resultsunclassified

Qualidade da carne maturada de bovinos Red Norte e Nelore

Andrade

Bressan

Gama³

et al. 2010

R. Bras. Zootec.

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RESUMO -O objetivo neste trabalho foi avaliar a qualidade da carne do músculo longissimus thoracis de bovinos durante a maturação. Amostras de 22 bovinos Nelore e 22 Red Norte machos, com 24 meses de idade, foram coletadas às 24 horas post mortem, mantidas a 2oC e analisadas aos 1, 7, 14 e 21 dias. Os animais foram terminados em confinamento (112 dias) com silagem de milho (50%) e concentrado (50%) à vontade. Os valores de pH final, perda por cocção, umidade, proteína, gordura e cinzas foram semelhantes entre as amostras de animais Nelore e Red Norte. O teor de vermelho (a*) e a intensidade de amarelo (b*) foram semelhantes entre as carnes dos dois grupos genéticos, porém a luminosidade (L*) foi maior nas amostras de animais Red Norte. A maturação afetou significativamente a luminosidade, o teor de vermelho e amarelo, croma (C*), o ângulo de tonalidade (H*) e a percepção subjetiva da cor (ΔE), de forma que as alterações de cor mais importantes ocorreram entre 7 e 14 dias. A força de cisalhamento na carne dos animais Red Norte foi cerca de 0.9 kg inferior às dos animais Nelore. A maturação influenciou a força de cisalhamento ao longo da maturação e determinou reduções de 1,09; 0,21 e 0,56 kg nos períodos de 1 a 7; 7 a 14 e 14 a 21 dias, respectivamente. O índice de fragmentação miofibrilar foi maior na carne dos animais Red Norte e nas amostras maturadas por 21 dias. A carne dos animais Red Norte apresentou maior luminosidade e maciez. A maturação melhora a maciez das carnes, por reduzir a força de cisalhamento, porém modifica a cor, cujas alterações mais importantes acontecem entre 7 e 14 dias. A escolha do tempo de maturação mais adequado para as carnes bovinas depende do atributo a ser valorizado.Palavras-chave: cor, força de cisalhamento, índice de fragmentação miofibrilar, perda por cocção, pH, proteína Aged meat quality in Red Norte and Nellore cattleABSTRACT -The objective in this study was to evaluate meat quality of longissimus thoracisi muscle during ageing. Samples from 22 Nelore bovines and 22 Red Norte males at 24 months of age were collected at 24 hours post mortem, kept at 2 o C and analyzed on days 1, 7, 14 and 21. The animals were finished in confinement (112 days) with corn silage (50%) and concentrate (50%) ad libitum. Values of final pH, cooking loss, moisture, protein, fat and ash were similar among samples of Nelore and Red Norte animals. The red level (a*) and the yellow intensity (b*) were similar among meats of the two genetic groups, however, luminosity (L*) was higher in samples of Red Norte animals. Ageing significantly affected luminosity, level of red and yellow, chroma, tone angle (H*) and subjective perception of the color (ΔE), thus, the most important changes in color occurred from 7 to 14 days. Shear force in the meat of Red Norte animals was approximately 0.9 kg lower than in Nelore animals. Ageing influenced shear force during maturation with a reduction of 1.09 kg, 0.21 kg and 0.56 kg in the periods from 1 to 7, from 7 to 14 and from 14 to 21 days, respectively. The myofibril...

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“…Tenderness, which is the most important textural factor of meat and meat products, significantly influences consumer preference (Kim and Lee, 2003), and the application of myofibrillar fragmentation index (MFI), a method for identifying tender meat and meat products, has been shown to be significantly correlated with shear force values (Culler et al, 1978;Olson and Parrish, 1977). In this study, the tenderness of semi-dried chicken jerky was assessed by comparing the shear force and MFI of different samples (Table 3).…”

Section: Shear Force and Mfimentioning

confidence: 99%

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Han¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

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Relationship of Myofibril Fragmentation Index to Measures of Beefsteak Tenderness

Cited by 163 publications

References 5 publications

Prediction of breeding values for tenderness of market animals from measurements on bulls.

Prediction of breeding values for tenderness of market animals from measurements on bulls.

Qualidade da carne maturada de bovinos Red Norte e Nelore

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

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