The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks

Jones, S. D. M.; Jeremiah, L. E.; Tong, A. K. W.; Robertson, W. M.; Lutz, S.

doi:10.4141/cjas91-125

Cited by 27 publications

(24 citation statements)

References 19 publications

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“…This was unexpected because the average difference in price premium between Canada Prime and Canada AAA can be as much as an additional $10 per hundred weight (cwt, centum weight) for carcasses graded Canada Prime (Jim 2012). Previous studies characterizing the instrumental properties and eating quality of Canadian beef with various degrees of marbling have also showed that the degree of marbling had no effect on cooked beef toughness (Hawrysh and Berg 1976;Jones et al 1991), in agreement with the results of the present study. The difference in WBSF between Canada AA LT steaks and Canada AAA and Prime LT steaks in the present study approached significance (P = 0.0993), however, and this result was supported by a negative correlation between WBSF and intramuscular fat content.…”

Section: Discussionsupporting

confidence: 83%

“…Prior to Tedford et al (2014), the most recent comparison of eating quality properties by Canada beef grade was performed by Hawrysh and Berg (1976), when marbling was not part of the Canadian beef grading system and A grades were separated by subcutaneous fat thickness. The effect of marbling level on cooking and palatability properties of Canadian beef rib-eye steaks was later described by Jones et al (1991), who found that degree of marbling had no effect on perception of tenderness or desirability but that both the sensory perception of juiciness and the proportion of acceptable steaks increased as the amount of marbling in the steak increased. Given that several studies have reported that meat tenderness is the most important quality trait for the consumer (Savell et al 1989;Verbeke et al 2010) and that consumers are willing to pay an increased price for guaranteed tender meat (Boleman et al 1997;Miller et al 2001;Platter et al 2003), understanding the specific meat quality characteristics of each of the Canadian beef quality grades in a current context will assist with differentiating Canadian beef in international markets where consumers are willing to pay additional money for beef with increased eating quality (Lyford et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

2016

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Canadian beef is quality graded to characterize the potential eating quality of the cooked product. Instrumental meat quality characteristics of 48 m. longissimus thoracis (LT, rib eye) from four Canadian beef grades (Canada A, AA, AAA, and Prime, n = 12) before and after an additional 14-d aging were compared using a split plot design with grade, aging, and their interaction as fixed sources of variation. Mean percentage intramuscular fat was greatest in Canada Prime muscle and least in Canada A and AA muscles (P < 0.0001), whereas mean percentage drip loss was lower in Canada Prime muscle than in muscle from all other grades (P = 0.0348). Canada Prime and AAA muscles were redder and yellower than muscles from other grades even after aging (P < 0.03), which may be associated with increased fat content and indicative of accelerated myoglobin oxidation and increased myoglobin oxygenation. Shear force was not different among the Canada grades, although the differences between Canada AA cooked beef LT and that of Canada Prime and AAA carcasses approached significance (P = 0.0993). Results indicated that Canada quality grades did not differentiate beef on cooked product tenderness, substantiating that muscle compositional characteristics alone define beef grade advantages.

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Section: Discussionsupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

2016

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“…Increased marbling has been associated with improved meat eating quality (Jones et al, 1991;Wheeler et al, 1994). While in the present study partial replacement of grass silage with maize silage increased carcass gain, marbling fat or estimated carcass fat content were not altered, which may explain the absence of an effect on instrumental measures of meat quality.…”

Section: Feed Intakecontrasting

confidence: 46%

Effects of replacing grass silage with either maize or whole-crop wheat silages on the performance and meat quality of beef cattle offered two levels of concentrates

Keady

Lively²,

Kilpatrick

et al. 2007

Animal

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A randomised design involving 66 continental cross beef steers (initial live weight 523 kg) was undertaken to evaluate the effects of the inclusion of maize or whole-crop wheat silages in grass silage-based diets on animal performance, carcass composition, and meat quality of beef cattle. Grass silage was offered either as the sole forage or in addition to either maize or whole-crop wheat silages at a ratio of 40:60, on a dry matter (DM) basis, alternative forage: grass silage. For the grass, maize, and wholecrop wheat silages, DM concentrations were 192, 276, and 319 g/kg, ammonia-nitrogen concentrations were 110, 90, and 150 g/kg nitrogen, starch concentrations were not determined, 225, and 209 g/kg DM and in vivo DM digestibilities were 0.69, 0.69, and 0.58; respectively. The forages were offered ad libitum following mixing in a paddle type complete diet mixer wagon once per day, supplemented with either 3 or 5 kg concentrates per steer per day, in two equal feeds, for 92 days. For the grass, grass plus maize and grass plus whole-crop wheat silage-based diets food intakes were 8.38, 9.08, and 9.14 kg DM per day, estimated carcass gains were 514, 602, and 496 g/day and carcass weights were 326, 334, and 325 kg; respectively. Altering the silage component of the diet did not influence carcass composition or meat eating quality. Increasing concentrate feed level tended ( P ¼ 0.09) to increase estimated carcass fat concentration and increased sarcomere length ( P , 0.05), and lean a* ( P , 0.01), b* ( P , 0.05), and chroma ( P , 0.01). There were no significant silage type by concentrate feed level interactions for food intake, steer performance, carcass characteristics or meat eating quality. It is concluded that replacing grass silage with maize silage increased carcass gain, and weight due to higher intakes, and improved utilisation of metabolisable energy. Whilst replacing grass silage with whole-crop wheat silage increased live-weight gain, the reduced dressing proportion resulted in no beneficial effect on carcass gain, probably due to increased food intakes of lower digestible forage increasing gut fill. Meat quality or carcass composition were not altered by the inclusion of maize or whole-crop silages in grass silage based diets.

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“…At the phenotypic level, Jones et al (1991) reported that degree of marbling had no effect on initial or overall tenderness, flavour intensity or desirability, but steaks with slight or greater marbling levels were juicier (P<0.05) than those with traces of marbling. The percentage of unacceptable ratings for steaks, based on overall palatability, declined from 38.5% for traces of marbling to 23.7% for modest marbling levels.…”

Section: Relationship Between Marbling and Tendernessmentioning

confidence: 99%

Quantitative and molecular genetic influences on properties of beef: a review

Burrow¹,

Moore²,

Johnston³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. The scientific literature is reviewed to identify quantitative and molecular genetic influences on quantity and quality of beef. Genetic variation between breeds is of similar magnitude to genetic variation within breeds for many economically important traits. Differences between breeds are significant and large for most carcass and beef quality attributes, including beef tenderness, although differences for sensory juiciness and flavour are of little practical importance. For traits such as beef tenderness, between-breed differences may be more easily exploited than within-breed differences, because exceptional breeds are easier to identify than exceptional animals. Effects of heterosis on carcass and beef quality attributes are relatively small (3% or less), with most effects mediated through heterotic effects on weight. Carcass composition traits (e.g. carcass weight, fat thickness and marbling) are moderately to highly heritable. Most estimates of retail beef yield percentage are highly heritable, offering good potential for within-breed selection for the trait, although a moderate to strong antagonistic relationship exists between yield and marbling. This relationship needs to be considered in within-breed selection programs for yield percentage. Early estimates of heritability of objective measures of beef tenderness (Warner Bratzler shear force values) indicated tenderness was moderately to highly heritable. Recent estimates using larger numbers of carcasses and more discriminatory methods of analysis indicate that beef tenderness is lowly heritable in Bos taurus breeds and moderately heritable in Bos indicus and Bos indicus-derived breeds. Within breeds, measures of 24-h calpastatin activity are genetically strongly correlated with shear force values but are more heritable. However, phenotypic correlations between shear force values and 24-h calpastatin activities are low. There are also inconsistencies in relationships between these measurements across breeds. Low correlations between tenderness in different muscles, low to moderate heritabilities and inconsistent variation within-and between-breeds for traits such as 24-h calpastatin activity suggest that genetic improvement in beef tenderness may be difficult. The possibility exists that significant mitochondrial genetic effects occur for some carcass and beef quality attributes. A major gene for muscular hypertrophy in cattle significantly affects carcass and beef quality characteristics. Genome-wide screening of DNA markers indicates a number of putative Quantitative Trait Loci (QTL) associated with carcass and meat quality characteristics. Published data for these QTL are summarised. Strategies to combine quantitative and molecular genetic information to maximise genetic progress are discussed.

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The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks

Abstract: For personal use only.

Cited by 27 publications

References 19 publications

Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

Effects of replacing grass silage with either maize or whole-crop wheat silages on the performance and meat quality of beef cattle offered two levels of concentrates

Quantitative and molecular genetic influences on properties of beef: a review

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