Short Communication: Influence of some meat quality parameters on beef tenderness

Túllio, R. R.; JuárezManuel,; LarsenIvy, L; BasarabJohn, A; AalhusJennifer, L

doi:10.4141/cjas2013-157

Cited by 6 publications

(5 citation statements)

References 19 publications

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“…We found that in the process of postmortem aging, the feeding regimes had no significant effect on the a* of sheep meat ( p > 0.05). Some studies have shown that the a* of muscle is affected by pH, which can affect the oxidation and reduction of myoglobin by adjusting the pH and can then change the meat color [ 35 ]. The reason why there is no significant difference in a* between the PF and CF may be that the change of pH under different feeding regimes is not enough to produce a significant difference.…”

Section: Resultsmentioning

confidence: 99%

“…The reason for this may be the higher activity of antioxidant enzymes in the PF, which inhibited the degree of fat oxidation in the muscle after slaughter, lowering the b * and improving the stability of meat color [ 36 ]. The b* values of the CF and PF at 24–96 h after postmortem were significantly higher than those at 0 h ( p < 0.05), which may be due to the oxidation of intramuscular fat in full contact with oxygen after death, thus increasing the b* [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

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Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep

Yang

Liu

Dou

et al. 2022

Animals

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The effects of different feeding regimes on antioxidant activity, meat quality, fatty acid composition, lipid oxidation, and volatile matter production in the longissimus thoracis (LT) of Sunit sheep at 0, 24, 48, 72, and 96 h postmortem were investigated. The results showed that the activity of antioxidant enzymes, tenderness, water retention, and percentage of unsaturated fatty acids were significantly higher in the pasture-fed sheep (PF) than in the concentrate-fed sheep (CF) (p < 0.05). During postmortem aging, antioxidant activity, water retention, and the proportion of unsaturated fatty acids decreased in the PF and CF (p < 0.05), while malondialdehyde (MDA) content, the proportion of saturated fatty acids, and the content of flavor substances resulting from fat oxidation increased. After 24 h of LT muscle aging, the pH and shear force of the meat started to increase and the color stabilized. The differences between shear force values and lipid volatile flavor substance content of sheep meat under different feeding regimes disappeared with increasing aging time. PF had better oxidative stability and fatty acid composition. Postmortem aging changed the oxidative stability of sheep meat, thus affecting meat quality and fatty acid composition and consequently meat flavor composition, while aging also eliminated to some extent the differences caused by feeding regimes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep

Yang

Liu

Dou

et al. 2022

Animals

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“…The texture characteristic is one of the important indexes to evaluate the quality of meat products (Tullio et al., 2014). The effect of ultrasound on the texture of beef at different freezing–thawing stages is shown in Table 1.…”

Section: Results and Disscutionmentioning

confidence: 99%

“…The texture characteristic is one of the important indexes to evaluate the quality of meat products (Tullio et al, 2014 (Stadnik et al, 2008). Moreover, this may be due to the activation of µ-calpain, which could promote the degradation of myofibrillar protein (Wang et al, 2018).…”

Section: Texture Profile Analysismentioning

confidence: 99%

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Wang

Dong

et al. 2020

J Food Process Preserv

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The effect of ultrasound treatment on water‐holding capacity (WHC) of beef during freezing‐thawing process was investigated. The results showed that the WHC of beef without ultrasound was 0.69 after one freezing–thawing process. In different stages of freezing and thawing (before freezing, during freezing, during thawing, and after thawing), the application of ultrasound (400 w, 45 kHz) could improve the WHC quality of beef: the WHC was improved most during thawing, which could reach 0.78. And then, ultrasound treatment could reduce hardness but improve springiness (p < .05) and pH value of beef in freezing–thawing process. Scanning electron microscope images showed that the lacuna of myofibrils increased, which indicated that the ultrasound could help to improve the WHC. Based on the results obtained, ultrasound treatment may be recommended as a useful means to improve the WHC of beef during freezing–thawing process. Practical applications In the process of food production, raw meat may undergo repeated freezing–thawing, which would affect the quality of meat. Ultrasound, as a new technology, was used in this study. This study showed that ultrasound could help to improve the WHC of beef during freezing–thawing process. Therefore, it is reasonable to conclude that ultrasound can be used as an effective technology to improve the quality of beef during freezing–thawing process.

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“…If the marbling content increases, the tenderness of the meat will also increase (Ueda et al, 2007;Highfill et al 2012;Frylinck et al, 2015). The sources of variations in tenderness in beef may be attributed by carcass composition (marbling), breed/genetics, the age of the animal, the duration of time given feed rations and supplements compared to forage, ante-mortem stress (Špehar et al, 2008), and total and soluble collagen (Tullio et al, 2014).…”

Section: Meat Qualitymentioning

confidence: 99%

Carcass and Meat Characteristics of Male Bali Cattle in Indonesian Smallholder Farms Fed Ration with Different Protein Levels

Tahuk

Budhi

Panjono

et al. 2018

Trop. Anim. Sci. J.

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The objective of research was to determine the effect of different protein levels on the carcass and meat characteristics of male Bali cattle fattened in smallholder farms. The cattle used were 18 heads aged 2 to 2.5 years with initial body weight of 229.86±12.46 kg. The experimental cattle were randomly divided into 3 treatment groups i.e., T₀, T₁, and T₂. The T₀ group cattle were fed ration according to traditional practices of fattening cattle by farmers (100% forage). The T₁ group cattle were fed ration with 12% CP and 72% TDN. The T₂ group cattle were fed ration with 15% CP and 72% TDN. The variables measured were final body weight and the characteristics of the carcass (meat, fat, and ratio of meat to bone), and meat quality including the chemical composition of the meat (protein, fat, and collagen), meat tenderness, cooking loss, water holding capacity, and degree of acidity (pH). Data were analyzed by variance analysis. Results of research showed that the final body weight, and weight of carcass, meat, and fat of T₁ and T₂ groups were similar; conversely, those parameters in T₀ group cattle were lower (P<0.05) that those in T₁ and T₂ groups cattle. The meat protein content of T₁ and T₀ groups cattle were similar; conversely, T₂ group cattle had lower (P<0.05) meat protein content compared to T₁ and T₀ groups cattle. Fat content of T₁ group of cattle was higher (P<0.05) than that of T₀ group; while moisture contents and cooking losses of T₀ group cattle were higher (P<0.05) compared to those of T 1 and T₂ groups cattle. Collagen content of meat in T₁ group cattle was higher than (P<0.05) that in T₀ group cattle, but T₂ group cattle had similar meat collagen content to T₁ and T₀ groups cattle. Meat tenderness of T₁ group cattle was higher (P<0.05) compared to those of T₀ and T₂ group cattle. It is concluded that the male Bali cattle fed ration with 12% CP and 72% TDN can increase the carcass characteristics and meat quality. This proves that the productivity of male Bali cattle can be increased when fed ration with adequate protein with a balanced energy content.

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Short Communication: Influence of some meat quality parameters on beef tenderness

Cited by 6 publications

References 19 publications

Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep

Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Carcass and Meat Characteristics of Male Bali Cattle in Indonesian Smallholder Farms Fed Ration with Different Protein Levels

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