Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers

Peachey, B.; Purchas, R. W.; Duizer, Lisa

doi:10.1016/s0309-1740(01)00123-1

Cited by 65 publications

(41 citation statements)

References 18 publications

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“…The following observations take into consideration the aforementioned data. The correlation coefficient of -0.72 of WBs with tenderness sensory evaluation is included in those reported by other Authors (Caine et al, 2003;Peachey, Purchas, & Duizer, 2002), who, contrary to our research, employed a trained panel. On considering the importance of the relationship between instrumental tenderness measurement and consumer tenderness perception , our result is remarkable, especially taking into account that a consumer panel of only 220 people was employed.…”

Section: Resultssupporting

confidence: 56%

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

Destefanis¹,

Brugiapaglia²,

Barge³

et al. 2008

Meat Science

302

139

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The aim of this study was to determine consumer ability to discern different levels of beef tenderness established by Warner-Bratzler shear (WBs). A panel of 220 people evaluated 60 samples of longissimus thoracis using a 5-point intensity scale (1: very tough; 5: very tender). Samples differed for commercial category, breed of animals and ageing length of meat. Shear force was measured by Instron equipped with a Warner-Bratzler device on 1.27 cm diameter cores. Correlation coefficient of WBs measurements with tenderness sensory ratings was _0.72. WBs value corresponding to class 3 of the sensory tenderness was 47.77 N. From this value, the range of .59 N) was split into five categories to which connect the five classes of sensory tenderness. The results suggest consumers' difficulty in discriminating category 1 (WBs > 62.59 N) from category 2 (WBs: 52.78-62.59 N) and a greater inclination to distinguish category 5 (WBs < 32.96 N). As WBs category boundaries were probably too restrictive for the panel's selective ability, WBs scale was reduced to 3 categories by joining the two extreme categories (i.e. category 2 with 1 and category 4 with 5). In this case, 55.6% of consumers significantly discriminated tough from intermediate and tender meat and 62.3% distinguished tender from intermediate and tough meat (P < 0.01). Hence, WBs values >52.68 N and <42.87 N allow classification of tough and tender beef in a sufficiently reliable way.

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Section: Resultssupporting

confidence: 56%

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

Destefanis¹,

Brugiapaglia²,

Barge³

et al. 2008

Meat Science

302

139

View full text Add to dashboard Cite

show abstract

“…The tenderness of meat from bulls has been reported to be lower than that of steers and to be more variable (Peachey et al, 2002;Maher et al, 2004). However, on the basis of the relationship published by Platter et al (2003), the WBSF values of bulls of both breeds in the present study would indicate relatively high acceptability in relation to tenderness.…”

Section: Discussionmentioning

confidence: 40%

Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

Kirkland

Patterson

Keady

et al. 2007

Animal

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There is a paucity of data on the beef production potential of Norwegian Red (NOR) compared with 'modern' Holstein-Friesian (HF) cattle. The present study used a total of 64 bulls in a 2 3 2 factorial design study encompassing two breeds (HF and NOR) and two slaughter ages (485; E, and 610; L, days). The mean initial age and live weight of the HF bulls were 179 (s.d. 47.1) days and 203 (s.d. 64.0) kg, while the corresponding data for the NOR bulls were 176 (s.d. 39.7) days and 185 (s.d. 63.6) kg, respectively. Bulls were offered a 50 : 50 mixture (dry matter (DM) basis) of grass silage and concentrates. No breed 3 slaughter group interactions were recorded for any parameters evaluated (P . 0.05). HF bulls had higher (P , 0.001) DM intake and poorer (P , 0.01) efficiency of conversion of food to carcass gain than NOR bulls. HF bulls tended (P 5 0.07) to have a higher rate of live-weight gain and were heavier (P , 0.001) at slaughter than NOR bulls, though both carcass weight and rate of carcass gain did not differ between the breeds (P . 0.05). NOR bulls had higher (P , 0.001) dressing proportion and carcass conformation score than HF bulls, while breed of bull had no influence (P . 0.05) on carcass fat classification, depth of subcutaneous fat, marbling score or on the weight of fat in the internal depots. Daily food intakes did not differ (P . 0.05) across the two slaughter age groups, though efficiency of conversion of food to carcass gain was poorer (P , 0.05) in the L compared with E bulls. Rate of live-weight gain was lower (P , 0.01) for L bulls, although rate of carcass gain did not differ (P . 0.05) between the E and L bulls. Increasing age at slaughter increased (P , 0.01 or greater) dressing proportion, carcass fat class, depth of subcutaneous fat, marbling score and internal fat depots, but had no effect (P . 0.05) on the carcass conformation score. Instrumental measures of meat quality indicated that meat from NOR bulls was tougher (P , 0.01) than meat from HF bulls, while delaying slaughter increased (P , 0.001) a* and C* ab , and decreased (P , 0.01) h 0 , indicating improved redness. It is concluded that NOR bulls have higher food efficiency and produce more highly conformed carcasses than HF bulls, but HF bulls produce more tender meat.

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“…Correlations between sensory evaluation and objective measures of meat tenderness vary widely in the literature (Szczesniak, 1968;Peachey et al, 2002). The strength of these correlations seems to vary depending on gender (Peachey et al, 2002) and the amount of variation in the data set (Szczesniak, 1968).…”

Section: Introductionmentioning

confidence: 99%

“…The strength of these correlations seems to vary depending on gender (Peachey et al, 2002) and the amount of variation in the data set (Szczesniak, 1968). In earlier studies, we have shown that pelvic suspension significantly reduced both between-and within-animal variation in Warner-Bratzler peak force measurements (Ahnströ m et al, 2006 and2009), but no further investigations on different instrumental measurements of tenderness were carried out in those studies.…”

Section: Introductionmentioning

confidence: 99%

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

Ahnström

Hessle

Johansson

et al. 2012

Animal

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This study investigated the effects of pelvic suspension and slaughter age on longissimus thoracis et lumborum (LTL) from 40 heifers with at least 75% Angus breeding. A total of 20 heifers were slaughtered directly from pasture at 18 months of age, and carcass sides were hung either by the Achilles tendon or the pelvic bone. The other 20 heifers were assigned to an additional winter housing period and slaughtered at 22 months of age; carcass sides were hung only by Achilles suspension. All carcasses were electrically stimulated and assessed according to the EUROP carcass classification system. In addition, the LTL muscles were aged for 7 or 14 days before meat quality was evaluated for intramuscular fat (IMF), drip loss, colour, shear force, compression and sensory analysis. The 22-month-old heifers were heavier, fatter and had more IMF than 18-month-old heifers. Conformation scores (muscling) did not differ between the two slaughter groups. Pelvic suspension reduced both between-and within-animal variation for peak force, total energy and compression peak force. For the 18-month-old heifers, pelvic suspension also decreased peak force, total energy and compression variables for the LTL muscles from both ageing periods, whereas Achilles-suspended samples had lower shear force values only at day 14. Sensory analysis showed that pelvic-suspended sides had greater tenderness, lower bite resistance, less threadiness, higher juiciness and meat flavour and less visible marbling than meat from Achilles-suspended sides. Pelvic-suspended sides at 18 months of age were similar in peak force and total energy values to the 22-month-old heifers. The importance of ageing the Achilles-suspended sides was more obvious for samples from 18-month-old heifers than from the 22-month-old animals. The correlations between the different instrumental measurements and sensory tenderness were considerably higher for carcasses suspended by the Achilles tendon (r 5 20.55 to 0.20) than for those hung by the pelvic bone (r 5 20.25 to 0.19). More correlations between sensory-evaluated tenderness and shear variables were significant after 7 days (n 5 6) of ageing than after 14 days (n 5 4) of ageing. This study clearly shows the benefits of pelvic suspension, which reduces the need for additional feeding after pasture.

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Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers

Cited by 65 publications

References 18 publications

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

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