The Tenderness of Beef in Relation to Different Muscles and Age in the Animal

Hiner, R. L.; Hankins, O. G.

doi:10.2527/jas1950.93347x

Cited by 46 publications

(20 citation statements)

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“…As regards heifers or cows, meat tenderness does not change until 35 months of age, but later, some deterioration may have been observed (Dumont et al, 1991;Dransfield et al, 2003). When considering animals with a wider time frame, from 2.5 to 90 months, meat tenderness decreases significantly with increasing slaughter age (Hiner and Hankins, 1950;Henrickson and Moore, 1965). Animal morphological type has little impact on meat tenderness and shear force value (Maher et al, 2004;Baublits et al, 2006).…”

Section: Introductionmentioning

confidence: 92%

Relationship between rearing practices and eating quality traits of the muscle rectus abdominis of Charolais heifers

Oury¹,

Agabriel²,

Agabriel³

et al. 2007

Livestock Science

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Section: Introductionmentioning

confidence: 92%

Relationship between rearing practices and eating quality traits of the muscle rectus abdominis of Charolais heifers

Oury¹,

Agabriel²,

Agabriel³

et al. 2007

Livestock Science

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“…The effect of animal age on tenderness has been the subject of considerable research (Hiner and Hankins, 1950;Simone et al, 1959;Blackman, 1960;Tuma et al, 1962Tuma et al, , 1963Weller et al, 1962;Paul et al, 1964;Ritchey and Hostetler, 1964;Romans et al, 1965;Moore, 1965, Field et al, 1966;McBee et al, 1968;Hunsley et al, 1970;Zinn et al, 1970;Jeremiah et al, 1971;Cormier et al, 1971;Brekke and Wellington, 1972;Bouton et al, 1978a,b;Boccard et al, 1979;Cross et al, 1984a,b). Interpretation of the results from such investigations have been complicated because (a) restricted age ranges were often used, (b) contradictory results were sometimes obtained within experiments between objective and subjective assessments, and (c) the tenderness of the most frequently studied muscle (M.longissimus dorsi) is very dependent on the rate of cooling of carcasses (Bouton et al, 1973).…”

Section: Introductionmentioning

confidence: 99%

Effect of Animal Age on the Tenderness of Selected Beef Muscles

Shorthose

Harris

1990

Journal of Food Science

156

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“…Previous studies have demonstrated a correlation between connective tissue, collagen solubility, and meat tenderness (Campo et al, 2000) and an effect of age on connective tissue (Allingham et al, 1998). As the age of animals increases, tenderness decreases (Hiner and Hankins, 1950). Evidence of the effect of calpastatin and collagen on tenderness when Brahman is included in the breeding is presented by Riley et al (2005).…”

Section: Warner-bratzler Shear Forcementioning

confidence: 97%

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

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Abstract:Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 d postmortem as determined by U.S. and Honduran consumers (n = 240/country). U.S.-sourced strip loins (n = 10/treatment) were selected: USDA Select (SE) and Top (upper 2/3) Choice (TC). Honduran-sourced strip loins (n = 10/treatment) included: 1) dual-purpose bulls, raised on native pasture (HDP), 2) F1 crossbred Brahman bulls finished on a corn-based grain diet for 180 d (HCF), and 3) purebred Brahman bulls finished on a sugarcane-based diet for 180 d (HSC). Ten additional strip loins from each Honduran treatment were selected and enhanced (E; 112% ± 3.5%) with water, salt, and tripolyphosphate, resulting in EHDP, EHCF, and EHSC. Steaks were cooked to 77°C prior to consumer evaluation of tenderness, juiciness, and flavor and overall liking, with classification of each trait as acceptable or unacceptable. Consumers indicated if they were willing to pay 0, 3, 6, or 10 USD/0.45 kg. Consumer data were analyzed using the GLIMMIX procedure of SAS as a split plot design, with treatment as the whole plot factor and country and the country × treatment interaction as the subplot factors, including panel as a random effect. The EHCF had greater (P < 0.05) scores for tenderness, juiciness, flavor and overall liking. No differences (P > 0.05) were found between TC and SE when scoring palatability traits, but more (P < 0.05) consumers found TC acceptable for juiciness compared to SE. Honduran consumers ranked all palatability traits greater than U.S consumers and found a greater percentage of samples acceptable for tenderness (P < 0.05). Enhancement of Honduran treatments had a positive effect on palatability traits, as well as the acceptability of those traits. Regardless of the differences in breeds, using high-energy diets and enhancement resulted in greater palatability scores.

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The Tenderness of Beef in Relation to Different Muscles and Age in the Animal

Cited by 46 publications

References 0 publications

Relationship between rearing practices and eating quality traits of the muscle rectus abdominis of Charolais heifers

Relationship between rearing practices and eating quality traits of the muscle rectus abdominis of Charolais heifers

Effect of Animal Age on the Tenderness of Selected Beef Muscles

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

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