The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle

Hwang, Inho; Thompson, J. M.

doi:10.1016/s0309-1740(00)00147-9

Cited by 137 publications

(90 citation statements)

References 24 publications

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“…It is also important to note that the improvement in tenderness during aging was not negatively affected when the stretched muscles were kept at 37 C before rigor. Numerous studies have reported limited aging potential of muscles that were exposed to high pre-rigor temperature (Lee and Ashmore 1985;Hertzman et al 1993;Dransfield 1994;Devine et al 1999Devine et al , 2002Geesink et al 2000;Hwang and Thompson 2001;Thomson et al 2008;Kim et al 2010Kim et al , 2012Rosenvold and Wiklund 2011). Further, some studies have reported a transient effect of stretching muscles -improved tenderness during the early post-mortem period, but no further benefit with aging (Taylor et al 2012;Toohey et al 2012).…”

Section: Discussionmentioning

confidence: 99%

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Warner¹,

Kerr²,

Kim³

et al. 2014

Anim. Prod. Sci.

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Abstract. High pre-rigor muscle temperature has negative consequences on quality and has been predominantly studied in the excised longissimus muscle of beef and lamb carcasses. There is little data on other muscles, the application in whole carcasses or potential amelioration techniques such as stretching. This study evaluated the effects of electrical stimulation, high pre-rigor temperature and stretching of lamb sides on quality traits and protein denaturation in four leg muscles [gluteus medius (GM), rectus femoris (RF), semimembranosus (SM) and semitendinosus (ST)]. Twenty lamb carcasses were used with two electrical stimulation treatments (stimulated or non-stimulated, +/À) and two pre-rigor temperature treatments (chilled at 2 C directly after slaughter, or held in 37 C water for 4.5 h before transfer to a 2 C chiller) applied. One side of each carcass was suspended from the Achilles tendon, whereas the other side was stretched by allowing the leg to drop and tying it to the ribs. Electrical stimulation did not influence the different traits except for pH fall post slaughter and myosin denaturation. Stretching resulted in greater muscle and sarcomere lengths for the GM, SM and ST, but a decrease in sarcomere length for the RF. For the non-stretched GM and SM, the 37 C treatment resulted in tougher meat at 1 and 8 days post mortem compared with the 2 C treatment. In contrast, the stretched 37 C treatment resulted in more tender meat for the GM, SM and ST at 1 day post mortem compared with the 2 C treatment. For all muscles, the 37 C treatment resulted in a decrease in the waterholding capacity (increased purge, surface exudate and cooking losses). The magnitude of this effect was generally diminished by stretching for the GM, SM and ST, but for the RF, (which was not stretched by the treatment) this effect was reversed. The 37 C treatment resulted in paler meat (increased L*-values) for the GM, SM and ST relative to the 2 C treatment. The observed effects of the 37 C treatment on water-holding capacity and colour could be explained by the effects of this treatment on indicators of protein denaturation (sarcoplasmic protein solubility and myofibrillar ATPase activity), which were decreased for the GM, SM and ST. The response to both temperature and stretching varied between the muscles, due to different anatomical location and also due to postulated differences in the fibre types. In conclusion, pre-rigor stretching of lamb sides can counteract the negative effects of high early postmortem temperature on tenderness and water-holding capacity for those muscles that are stretched as a result of this hanging method.

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Section: Discussionmentioning

confidence: 99%

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Warner¹,

Kerr²,

Kim³

et al. 2014

Anim. Prod. Sci.

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“…The impacts of stimulation have been extensively covered elsewhere (Hwang et al 2003) and this is not the primary focus of the work reported here. It is worth noting however, that timing and type of stimulation will impact on the response in pH decline, enzyme activity and thus the effect on shear force (Pike et al 1993;Hwang and Thompson 2001b).…”

Section: Tenderness and Eating Qualitymentioning

confidence: 99%

“…Of interest is the finding by Hwang and Thompson (2001b) that the most tender beef after 14 days of aging was achieved when the temperature at pH 6.0 was 29À30 C under in situ conditions. This finding when contrasted with that of Devine et al (1999) highlights that caution is needed when extrapolating from the in vitro (excised) to in situ states as the former commonly involves maintaining muscles at set temperatures during rigor development.…”

Section: Introductionmentioning

confidence: 99%

“…So it seems there are differences in what might be considered the critical pH/temperature window. However, the work of Hwang and Thompson (2001b) suggested that the rate of pH decline had the greatest impact on eating quality. Given this and because there was evidence that a high proportion of carcasses from feedlot cattle exhibited a fast rate of pH decline (Hopkins et al 2007;Warner et al 2014b) it was considered important to verify the general validity of earlier work using the sensory testing regime developed for the MSA program.…”

Section: Introductionmentioning

confidence: 99%

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The effect of pH decline rate on the meat and eating quality of beef carcasses

Hopkins

Ponnampalam²,

Ven

et al. 2014

Anim. Prod. Sci.

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Abstract. An experiment was undertaken to examine the effect of rapid pH fall at a high muscle temperature on meat and eating quality of two beef cuts (striploin and cube roll). From 115 beef steer carcasses of which the right side of each carcass was subjected to electrical stimulation, 25 carcasses which exhibited the largest difference in the rate of pH fall in the M. longissimus between sides were selected for subsequent sampling. All of the stimulated sides missed the 'ideal' pH/ temperature window (defined as temperature at pH 6 in the M. longissimus <35 C and >12 C) at the upper end, as did several of the non-stimulated sides. The mean temperature at pH 6 for stimulated sides from modelling was 40.9 versus 33.3 C for non-stimulated sides. Despite the significant effect of stimulation on pH decline there was no statistically significant impact on shear force or sensory traits of the M. longissimus, but there was a significant effect of aging on these traits. There was no effect of stimulation or pH decline on drip loss of the striploin. After 14 days of aging there was no effect of stimulation or ultimate pH on striploin purge, but there was a significant effect of pH decline. This was not, however, evident for purge of the cube roll aged for either 4 or 42 days. The redness of the cube rolls as reflected by a* values declined with days of display, with the decline more rapid for samples aged for 42 days compared with those aged for 4 days. For meat aged and displayed identically, the a* values were on average significantly lower for meat from non-stimulated carcasses, but apart from aging there was no effect on the wavelength ratio 630/580 nm, an indicator of the formation of metmyoglobin. There was also evidence that a rapid decline in pH increased the onset of lipid oxidation.

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“…Early MSA trials showed reduced beef eating quality with inducement of rapid metabolism post-mortem using electrical stimulation (ES) (Polkinghorne et al 2008) and this was confirmed in studies by Hwang and Thompson (2001b) and Hwang and Thompson (2001a) when ES was applied to specific types of carcasses. The negative effect of high pre-rigor temperature on the ageing potential of excised beef muscles under controlled conditions was demonstrated by Thomson et al (2008).…”

Section: Why Is Muscle Metabolism Important For Eating Quality Assuramentioning

confidence: 91%

Why is muscle metabolism important for red meat quality? An industry perspective

et al. 2014

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The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle

Cited by 137 publications

References 24 publications

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

The effect of pH decline rate on the meat and eating quality of beef carcasses

Why is muscle metabolism important for red meat quality? An industry perspective

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