The influence of ante-mortem treatment on relationship between pH and tenderness of beef

Jelenikova, Jarmila; Pipek, P.; Staruch, Ladislav

doi:10.1016/j.meatsci.2008.04.004

Cited by 96 publications

(61 citation statements)

References 17 publications

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“…Sex of animals was a significant factor of beef tenderness in our study. To the same conclusion came also other scientists (Pipek et al 2003;Jeleníková et al 2008). Conversely, Wulf et al (1996) reported that steaks from heifer carcasses had higher shear force values than steaks from steer carcasses.…”

Section: Compression Testsupporting

confidence: 70%

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The effect of breed, sex and aging time on tenderness of beef meat

et al. 2011

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Our study was conducted to determine the effect of production factors (breed, sex) and aging time on the textural properties of beef using instrumental measurement of tenderness. Meat was obtained from Galloway, Simmental, Charolais, Czech Fleckvieh breeds and their crossbreeds. Meat was either unaged or aged for 14, 28 or 42 days. The tenderness was characterized by Warner-Bratzler test and compression test using Tira-test device. The cooking loss of meat juice was also evaluated. Analysis of variance at 5% significance level showed that tenderness was influenced by all tested factors (breed, sex, aging time). The shear force decreased with aging of meat. The correlation between shear force and compression test was 0.257 (p ≤ 0.001). The differences in tenderness were found among breeds. The highest initial shear force was measured in Simmental (151.98 N). Compression test showed better tenderness in Czech Fleckvieh and Galloway than in Simmental, Charolais and crossbreeds. Meat from bulls was significantly (p ≤ 0.001) less tender than from heifers. There was a significant (p ≤ 0.001) increase of cooking loss of meat juice during aging from 25.3% after slaughter to 34.0% after aging period. The research results could be useful for determination whether specific cattle breeds can produce tender meat with good aging patterns. According to findings of the current study it is especially necessary to emphasize that factor of aging time exceeded the influence of breed and sex on tenderness. The study also suggests extending of aging period to 6 week to assure tenderness of beef.

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Section: Compression Testsupporting

confidence: 70%

“…Koohmaraie et al (1995) reported several breeds (Jersey, Pinzgauer, South Devon, and Piedmontese) that produce more tender meat than other breeds. The relation of beef tenderness to sex has been studied earlier (Hedrick et al 1969;Prost et al 1975;Wulf et al 1996, Pipek et al 2003Jeleníková et al 2008).…”

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confidence: 99%

The effect of breed, sex and aging time on tenderness of beef meat

et al. 2011

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“…In the Canary Islands, lambs are usually slaughtered between 10 and 20 kg live weight. Although fat and meat colour are the most important factors for consumers (Ripoll et al 2008;Calnan et al 2016), and tenderness when eating (Jeleníková et al 2008), in recent years the quantity and the quality of fat of meat are also important because they affect consumer health . A low intake of saturated fat and increased polyunsaturated (PUFA) to saturated fatty acid ratio is associated with a lower risk of human coronary heart disease (Simopoulos 2008).…”

Section: Introductionmentioning

confidence: 99%

Meat quality of lambs (hair and wool) slaughtered at different live weights

Camacho

Torres

Capote

et al. 2016

Journal of Applied Animal Research

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In this research the meat quality of the two canary sheep local breeds, Canaria breed (CB) and Canaria Hair breed (CHB), was evaluated, making groups of 10 males and females from each, slaughtered at live weights of 9.78 ± 0.49 kg, 15.8 ± 0.66 kg and 24.9 ± 0.76 kg. The breed affected to meat and fat colour at 24 h after slaughter. Meat of CB showed more redness and more chroma values. Fat of CB showed greater lightness. Related to the physio-chemical analysis of the meat, CB showed higher water-holding capacity, shear force and intramuscular fat content that CHB; however, CHB showed higher protein and ash percentages that CB. In relation to fat quality, CB presented higher MUFA percentage and CHB had higher PUFA percentage. CHB showed the lower atherogenic and thrombogenic indexes. Slaughter weight affected the pH, meat and fat colour and also all physio-chemical parameters, except shear force and collagen content and the fatty acid profile. Males had higher moisture content, soluble collagen and PUFA, while females had higher MUFA. The breed effect on meat quality was shown mainly in lambs slaughtered at 10 kg. Owing to their fatty acid profile, the healthiest meat was from lambs slaughtered at 25 kg. ARTICLE HISTORY

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“…Os níveis de lipídeos, colesterol e ácidos graxos saturados, quando consumidos em quantidades elevadas, são fatores de risco à ocorrência de doenças cardiovasculares (Katan & Mensink, 1993). Entretanto, os ácidos graxos poliinsaturados oferecem proteção ao sistema cardiovascular (Tapiero et al, 2002) e as razões polinsaturados/saturados e n-6/n-3 são consideradas índices nutricionais.…”

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Parâmetros físico-químicos e perfil de ácidos graxos da carne de bovinos Angus e Nelore terminados em pastagem

et al. 2010

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RESUMO -Os objetivos neste trabalho foram avaliar as características de qualidade da carne, a composição centesimal e os componentes lipídicos (colesterol e ácidos graxos) do músculo longissimus thoracis de bovinos Angus (n=30) e Nelore (n=30) aos 36 meses de idade e com peso médio de carcaça de 250 kg terminados em pastagem. Os resultados de pH, luminosidade, teor de vermelho e perda de peso na cocção foram similares entre grupos genéticos. Entretanto, a carne dos animais Angus apresentou maior teor de amarelo (4,87 e 4,04) e menor força de cisalhamento (7,86 e 9,13 kg) em comparação à dos animais Nelore. A composição centesimal foi semelhante entre raças. O colesterol na carne dos bovinos Angus foi mais elevado que na dos Nelore (45,45 e 36,99 mg/100 g). Os ácidos graxos C14:0, C14:1 cis 9, C18:1 trans, C18:2n-6, C18:2 cis 9, trans 11 (CLA), C18:3n-3, total de n-3 e o total de ácidos graxos poliinsaturados foram mais elevados nos animais Nelore que nos Angus. Os totais de ácidos graxos saturados e monoinsaturados, no entanto, foram semelhantes entre grupos. A razão n-6/n-3 foi menor nos animais Nelore (1,58) que nos Angus (1,88). Os grupos genéticos de bovinos terminados a pasto influenciam a força de cisalhamento, o colesterol e o perfil de ácidos graxos. Esse efeito é mais pronunciado nos ácidos graxos poliinsaturados C18:1 trans, C18:2 cis 9, trans 11 e C18:3n-3, o que sugere uma possível diferença entre animais das raças Angus e Nelore no metabolismo da biohidrogenação. Embora menos macia, a carne de animais Nelore é nutricionalmente mais saudável que a de animais Angus, pois tem menores percentuais de colesterol e maiores quantidades de ácidos graxos n-3, precursor do CLA (C18:1 trans) e CLA.Palavras-chave: biohidrogenação, Bos indicus, Bos taurus, maciez, CLA, perfil lipídico Physicochemical parameters and fatty acid profiles in Angus and Nellore cattle finished on pastureABSTRACT -This work was carried out to evaluate the characteristics of meat quality, centesimal composition and lipid compounds (cholesterol and fatty acids) of longissimus thoracis muscle in Angus (n=30) and Nelore (n=30) bulls, at 36 months of age and 250 kg of carcass weight, finished in pasture. The results for pH, lightness, redness, cooking loss were similar among genetic groups. However, samples of Angus showed higher yellowness (4.87 and 4.04) and lower WarnerBratzler shear force (7.86 and 9.13 kg) than samples of Nelore. Centesimal composition was similar among groups.Cholesterol was higher in Angus than in Nelore (45.45 and 39.99 mg/100g). The fatty acids C14:0, C14:1 cis 9, C18:1 trans, C18:2n-6, C18:3n-3, C18:2 cis 9, trans 11 (CLA), total of n-3 and total of polyunsaturated fatty acids were higher in Nelore than in Angus. However, the total for saturated and monounsaturated fatty acids were similar among groups. The ratio n-6/n-3 was lower in Nelore (1.58) than in Angus (1.88). Genetic groups of bovines finished on pastures affect WarnerBratzler shear force, cholesterol and fatty acids profile. In fatty acids, this effect i...

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The influence of ante-mortem treatment on relationship between pH and tenderness of beef

Cited by 96 publications

References 17 publications

The effect of breed, sex and aging time on tenderness of beef meat

The effect of breed, sex and aging time on tenderness of beef meat

Meat quality of lambs (hair and wool) slaughtered at different live weights

Parâmetros físico-químicos e perfil de ácidos graxos da carne de bovinos Angus e Nelore terminados em pastagem

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