The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles

The functionality of pre-rigor beef was investigated in terms of the effects of phosphate reduction and curing of hot-boned meat on the processing and sensory properties of relatively low-value muscles, M. infraspinatus (IS) and M. pectoralis profundus (PP), from the forequarter. Muscles were excised within 90 min post-mortem (HB) or, from chilled carcasses, 24 h post-mortem (CB), and were injected to 115% of green weight with brine containing phosphate and were vacuum tumbled continuously for 2 h. Hot-boning gave lower total yield of cooked meat for both muscles. Hot-boned PP joints had slightly higher (P < 0.05) cook loss than cold-boned. Reduction of added phosphate (from sodium tri-polyphosphate) from 0.3% to 0.15% of cured meat had detrimental effects on colour; joints containing the conventional 0.3% were lighter (P < 0.001) and redder for both muscles. Hot-boning gave PP joints which were rated less tender by sensory panels, corresponding with higher (P < 0.001) hardness TPA values, higher (P < 0.05) Warner–Bratzler shear force (WBSF) values and shorter (P < 0.05) sarcomere lengths. Effects of phosphate level and boning method were less in IS joints. In these, hot-boning gave products that were rated by sensory panel as slightly more tender but there was no effect on TPA or WBSF values. Furthermore, total yields from hot-boned products did not reflect the expected increase in functionality and reducing added phosphate during processing had a detrimental effect in binding and forming of joints.     

Effect of South African beef production systems on post-mortem muscle energy status and meat quality

Post-slaughter muscle energy metabolism meat colour of South African production systems were compared; steers (n = 182) of Nguni, Simmental Brahman crossbreds were reared on pasture until A-, AB-, or B-age, in feedlot until A–AB-age. After exsanguination carcasses were electrically stimulated (400 V for 15 s). M. longissimus dorsi muscle energy samples were taken at 1, 2, 4 and 20 h. Post-mortem samples for meat quality studies were taken at 1, 7 and 14 days post-mortem. Production systems affected muscle glycogen, glucose, glucose-6-P, lactic acid, ATP, creatine-P glycolytic potential (P < 0.05), with the muscles of feedlot carcasses having a faster glycolysis rate than pasture carcasses. Energy metabolites correlated (0.4 < r < 0.9) with meat colour (CIE, L*a*b*), (0.3 < r > 0.5) water holding capacity, drip loss, and Warner Bratzler shear force. Muscle energy only affected muscle contraction of the A-age-pasture system (shortest sarcomere length of 1.66 μm vs 1.75 μm highest WBS of 6 kg vs 5 kg 7 days post-mortem).     

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

Consumer sensory analysis was conducted to determine differences in beef palatability between two quality grade categories [Upper 2/3 (Top) Choice and Select] and four muscles [longissimus lumborum (LL), gluteus medius (GM), serratus ventralis (SV), and semimembranosus (SM)]. Generally, tenderness, flavor, and overall liking scores were more desirable for Top Choice compared to Select, regardless of muscle. Consumers rated LL as more tender (P < 0.05) than SV and SM, but similar to GM (P = 0.52). Overall and flavor acceptability were similar (P > 0.05) between LL, GM, and SV, regardless of quality grade. Consumer overall liking was most highly correlated with flavor liking (r = 0.85). When tenderness was acceptable, flavor and juiciness played a major role in determining overall acceptability. Overall liking of GM and SV from Top Choice carcasses was superior to LL from Select carcasses and comparable to LL from Top Choice carcasses.     

Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries)

The effects of electrical stimulation (90 V) 20 min post mortem on meat quality and muscle fibre types of four age group camels (1–3, 4–6, 7–9, 10–12 years) camels were assessed. Quality of the Longissimus thoracis at 1 and 7 days post mortem ageing was evaluated using shear force, pH, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and L^∗, a^∗, b^∗ colour values. Age of camel and electrical stimulation had a significant effect on meat quality of L. thoracis. Electrical stimulation resulted in a significantly (P < 0.05) more rapid pH fall in muscle during the first 24 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P < 0.05) lower pH values, longer sarcomeres, lower shear force value, higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Electrically-stimulated meat was significantly (P < 0.05) lighter in colour than non-stimulated based on L^∗ value. Muscles of 1–3 year camels had a significantly (P < 0.05) lower shear force value, and pH, but longer sarcomere, and higher myofibrillar fragmentation index, expressed juice, and lightness colour (L^∗) than those of the 10–12 years camels. The proportions of Type I, Type IIA and Type IIB were 25.0, 41.1 and 33.6%, respectively were found in camel meat. Muscle samples from 1–3 year camels had significantly (P < 0.05) higher Type I and lower Type IIB fibres compared to those from 10–12 year camel samples. These results indicated that age and ES had a significant effect on camel meat quality.     

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P < 0.05). A reduction (P < 0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P > 0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P < 0.05) color stability and retarded lipid oxidation.     

Relationship between collagen characteristics,lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Variations in texture were determined for 10 day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13–16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4 N/cm². Simmental, Highland and Marchigiana cattle had the highest shear force values and Avileña-Negra Ibérica, Charolais, Casina and Pirenaica cattle had the lowest values. Cooked meat toughness showed a weak negative correlation to lipid content (P < 0.001) but no correlation to collagen characteristics. Raw meat texture measured by compression correlated positively (P < 0.001) with total and insoluble collagen. In conclusion, collagen characteristics showed correlation to raw meat texture but not to cooked meat toughness of LT muscle in European young bulls.     

The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles

The aim was to investigate the effect of different cooking regimes on the cook yield and tenderness of non-injected and brine injected (0.5% residual NaCl) bovine M. triceps brachii caput longum (TB), M. supraspinatus (SP) and M. pectoralis profundus (PP). Injected and non-injected TB, SP and PP muscle sections (400 g) were (a) conventionally oven cooked to 72 °C or cooked slowly (using a Δ10 programme) to 72 °C or (b) cooked in a water bath to 72 °C or cooked in a water bath to 55 °C and held at this temperature for 2 h before heating to 72 °C. In addition, injected PP muscle sections were oven cooked to 69 °C and held at this temperature for up to 12 h. Slow cooking using a Δ10 programme had no significant (P < 0.05) effect on WBSF values of injected or non-injected SP and TB muscles but significantly (P < 0.05) decreased the WBSF values of injected and non-injected PP muscles when compared to conventional cooking. Slow cooking significantly (P < 0.05) increased % cook yield of injected PP, SP and TB muscles. Staged cooking significantly (P < 0.05) decreased the WBSF values and had no significant effect on sensory tenderness ratings of non-injected TB, SP and PP muscles and injected PP muscles. Staged cooked injected or non-injected PP, SP and TB muscles had lower % cook yield values than those cooked straight to 72 °C. Increasing the cooking time of injected PP muscles at 69 °C to 8 and 12 h decreased % cook yield, decreased WBSF values and increased sensory tenderness ratings. It also alleviated the problem of residual chewiness which was evident in PP muscles cooked using the other regimes.     

Pre-rigor infusion with kiwifruit juice improves lamb tenderness

The ability of pre-rigor infusion of kiwifruit juice to improve the tenderness of lamb was investigated. Lamb carcasses were infused (10% body weight) with fresh kiwifruit juice (Ac), water (W) and a non-infusion control (C) treatment. Infusion treatment had no effect on lamb hot carcass weight, cold carcass weight and chilling evaporative losses. The infused treatment carcasses of Ac and W had lower (P < 0.05) pH values than C carcasses during the initial 12 h post-mortem. The LD muscles from Ac carcasses were more tender with significantly lower shear force (P < 0.001) compared with C and W carcasses during the six days following infusion with the kiwifruit juice. The enhanced proteolytic activity (P = 0.002) resulting from the infused kiwifruit juice in Ac carcasses was associated with significant degradation of the myofibrillar proteins, appearance of new peptides and activation of m-calpain during post-mortem ageing. Thus, kiwifruit juice is powerful and easily prepared meat tenderizer, which could contribute efficiently and effectively to the meat tenderization process.     

Effects of hot boning and moisture enhancement on the eating quality of cull cow beef

The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (P < 0.09) were due to decreased hue, chroma and sarcomere length values in hot boned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (P < 0.05) were due to decreased shear force and increased tenderness in conventionally chilled vs. hot boned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used.     

Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef

The aim of this study was to investigate the effect of muscle, inner and outer Musculus biceps femoris (IBF and OBF respectively) and Musculus longissimus dorsi (LD), on the post-mortem rate of pH and temperature fall, and the activity of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) during simulated retail display. At day 0 of display (2 days post-mortem), the CAT and GSH-Px activities were lower in IBF than in OBF and LD (P < 0.001), and the SOD activity was lower in OBF compared to IBF and LD (P < 0.001). At day 10 of display, SOD and CAT activities had decreased in all three muscles compared to day 0 (P < 0.001), whereas the GSH-Px activity did increase with time of display. Across muscles, there were significant relationships between temperature fall, colour, lipid and colour stability and antioxidant enzyme activities.     

Performance of cold-set binding agents in re-formed beef steaks

Four cold-setting gel-forming binding agents were compared in preparation of re-formed steaks from strips of each of two muscles, M. triceps brachii-caput longum (TB) from the shoulder, and M. pectoralis profundus (PP) from the brisket, of steer forequarter. The binding agents, which were commercial preparations, were Activa, containing transglutaminase enzyme as active ingredient, Fibrimex, containing the blood plasma fractions fibrinogen and thrombin, Textor, containing a modified starch, and alginate, containing sodium alginate and Ca⁺⁺. Binding of the cooked steaks and of slices therefrom, was satisfactory for the first three of the above but relatively weak for the alginate agent. Colour of steaks was affected by binder, in that Activa and Textor treatments gave lighter, redder and yellower (higher L∗, a∗, b∗ values) steaks than did the other two. Overall acceptability ratings by taste panels corresponded with those for flavour in the case of TB steaks, with Activa and Fibrimex samples scoring highest (P < 0.05). For the less tender PP steaks, the highest acceptability score was for the Textor samples, reflecting their scoring best for tenderness. Warner–Bratzler shear force values corresponded with tenderness ratings in that Textor samples had lowest shear values for both muscles, but the differences were not significant. The overall conclusion, considering cohesion, appearance, cooking yield and sensory quality of the products, was that the Activa binder performed best and would facilitate the production of good-quality chilled re-formed beef steaks from various low-value beef muscles, and without addition of sodium chloride if so desired.     

Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles

The objective of this study was to determine the effects of hot-boning, low voltage electrical stimulation (ES) and chilling temperature on the tenderness of bovine M. longissimus dorsi (LD) and M. semimembranosus (SM) muscles. LD (n=32) and SM (n=32) muscles were subjected to different post-mortem treatments; hot-boning (before 90min post-mortem), cold-boning (at 48h post-mortem), low voltage ES and rapid or slow chilling. Hot-boned muscles which were not electrically stimulated (NES) had higher Warner Bratzler shear force (WBSF) values (P<0.001) and shorter sarcomeres (P<0.001) than cold-boned muscles. Hot-boned muscles subjected to ES had lower pH values (P<0.001) post-stimulation and up to 8h post-mortem than NES muscles. At both chilling temperatures WBSF values were lower in ES hot-boned LD and SM muscles at days 2, 7 and 14 post-mortem than NES muscles. Hot-boned muscles subjected to slow chilling had longer sarcomeres (P<0.001) than those subjected to fast chilling. In hot-boned SM muscles, ES resulted in longer sarcomere lengths (P<0.001). However, ES did not have a significant effect on the sarcomere length of LD muscles. As indicated by WBSF values all muscles tenderised during ageing, including muscles which were 'cold shortened'. Proteolysis was not the main reason for differences in WBSF values between ES and NES muscles as judged by qualitative sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). A combination of slow chilling and ES had a positive effect on hot-boned muscles with respect to WBSF values.     

Effects of supplementing feedlot steers and heifers with zilpaterol hydrochloride on Warner–Bratzler shear force interrelationships of steer and heifer longissimus lumborum and heifer triceps brachii and gluteus medius muscles aged for 7, 14 and 21 d

Longissimus lumborum (LL) muscles from 117 steers plus LL, gluteus medius (GM), and triceps brachii (TB) muscles from 132 heifers were evaluated for effects of feeding duration of zilpaterol hydrochloride (Zilmax®; ZH; 7.56 g/907 kg on a dry matter basis) and aging time on tenderness. Both genders were blocked by initial weight into six blocks of four pens. Pens were assigned to treatments of control (C), or 20, 30 or 40 days on ZH, with a 3 day withdrawal. Steaks from each subprimal were vacuum aged individually for 7, 14 or 21 days, frozen, thawed, and cooked to 71 °C for Warner–Bratzler shear force (WBSF). All muscles from steers and heifers from ZH30 and ZH40 treatments had higher (P < 0.05) WBSF than those of C. The WBSF of steer LL and heifer TB from the ZH20 treatment was higher (P < 0.05) than C. There was a treatment by aging interaction (P > 0.05) for WBSF of GM steaks from heifers. Percentage of intramuscular fat had little effect on tenderness. Percentages of steer LL and heifer TB steaks with WBSF values below thresholds of either 5.0 or 4.6 kg from the ZH20 treatment were quite high, whereas percentages of heifer LL and GM muscles below 5.0 kg (67%) and 4.6 kg (57%) were low. Feeding ZH ? 20 days generally increased WBSF values, but mean WBSF values for steer LL and heifer TB were below 4.6 kg. Feeding ZH 20 ? days resulted in >40% of GM steaks with WBSF values above 4.6 kg.     

Disparity of dietary effects on collagen characteristics and toughness between two beef muscles

Manipulation of growth rate and/or diet has been shown to affect protein turnover and may be used to improve beef quality. This trial was conducted to evaluate the effects of average daily gain (ADG) and diet on animal performance, collagen characteristics and beef quality of two different muscles; longissimus dorsi (LD) and semitendinosus (ST). Seventy six Hereford and Angus steers were assigned to three dietary management regimens for finishing: high grain diet based on corn (n = 28), alfalfa pasture (n = 22) and grass pasture (n = 26). Average daily gains were greater (P < 0.001) in Herefords vs. Angus and for corn- vs. pasture finished cattle. Overall, total collagen content was greater (P < 0.001) and the percentage of total collagen that was heat soluble was lower (P < 0.0001) for ST than for LD muscle. The lowest (P < 0.05) values for both total and heat soluble collagens were found in animals finished on corn. WBSF values for LD were greater (P < 0.01) in grass-fed vs. alfalfa- and grain-finished cattle while there was no difference in WBSF values for ST between grass- and corn-fed animals. No correlation between ADG and WBSF was observed for any muscle. ADG was not correlated with collagen solubility in ST, but was correlated (P < 0.05) with collagen solubility in LD. A key finding is that growth rate affected heat soluble collagen in the two muscles to a different extent. In conclusion, this study shows that different feeding strategies may not influence the tenderness of all muscles in a similar way.     

The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky

This study was carried out to compare the physicochemical and microbiological characteristics of beef and pork jerky, prepared from whole muscle of beef semimembranosus (BSM), pork semimembranosus (PSM), pork longissimus dorsi (PLD), and pork psoas major (PPM). The BSM and PSM jerky had higher moisture content, and PPM jerky had lower water activity than other jerky samples during 30 days of storage at 25 °C (P < 0.05). Pork jerky samples had higher lightness value than beef jerky, while PSM jerky had higher pH value than other jerky samples (P < 0.05). The shear force and TBARS values of PPM jerky were higher than those of other jerky samples (P < 0.05). Saturated fatty acid (SFA, %) was significantly higher in the BSM jerky than others, while unsaturated fatty acid (UFA, %) was significantly higher in the PSM and PLD than BSM and PPM jerky samples (P < 0.05). The PPM jerky showed a significant increase in UFA (%) during storage, and a significantly decrease in microbial count after storage of 30 days (P < 0.05).     

Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts

Beef inside round roasts (n = 144) were cut from rounds obtained from both forage-finished cattle (n = 72) and commercially-sourced beef (n = 72). Roasts were portioned to weigh 0.45-0.68 kg each. Each roast was then randomly assigned one of the following treatments: control, injected-no cure, or injected-cured. Additionally, roasts were assigned a serving temperature (hot or cold) and storage treatments (0 d or 28 d post cooking). Roasts from forage-fed beef had a more red interior color and higher shear values, and also retained more brine than commercially-sourced beef (P < 0.05). Curing roasts improved TBARS values in roasts served hot and significantly reduced sensory warmed-over and grassy flavors (P < 0.05). Marinating forage-finished beef roasts significantly improves tenderness and flavor characteristics.     

Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis

Saudi Arabian camels of four breeds (6 animals per breed) were used to evaluate characteristics and quality of their meat. Chemical composition, fibre cross sectional area, collagen content, muscle metabolism, cooking loss, pH at 24 h post mortem, colour values (except redness) and shear force of Longissimus thoracis (LT) muscle did not differ between the breeds. Elevated pH values and short sarcomeres reduced overall tenderisation, with a difference between myofibril fragmentation index (P < 0.001) and sarcomere length (P < 0.05) between breeds. A positive correlation was observed between the activities of the mitochondrial enzymes (r > 0.49), between the glycolytic activities (PFK and LDH) (r = 0.61) and between Myosin Heavy Chain IIa and LDH activity. The intramuscular fat content was positively associated with redness and muscle oxidative metabolism, whereas shear force had a slight positive association with collagen content and muscle glycolytic metabolism and a negative association with muscle oxidative metabolism and muscle fibre area.     

Effects of potassium lactate,sodium metasilicate,peroxyacetic acid,and acidified sodium chlorite on physical,chemical, and sensory properties of ground beef patties

Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated retail display, instrumental color, sensory characteristics, TBARS, pH, and Lee–Kramer shear force were measured to evaluate the impact of the treatments on the quality attributes. The NMS and PAA patties were redder (a^∗, P < 0.05) than CON on days 0–3. Panelists found KL, NMS, PAA, and ASC patties to have less (P < 0.05) or similar (P > 0.05) off odor to CON on days 0–3. The NMS and PAA treated patties had lower (P < 0.05) lipid oxidation than the CON at days 0, 3, and 7. Therefore, KL, NMS, PAA, and ASC treatments on beef trimmings can potentially improve or maintain quality attributes of beef patties.     

Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

Different biotypes of the Protected Geographical Indication (PGI) “Ternera Asturiana” were studied to determine if their differences in physicochemical characteristics and tenderization pattern during maturation (3 to 21 days) had an effect on the consumer evaluation of beef palatability. Biotype affected significantly pH, water holding capacity, chemical composition (P < 0.001) and meat lightness (P < 0.05). Ageing time affected significantly (P < 0.05) colour, meat toughness and sensory attributes in a different way within each biotype. Multivariate analysis showed two different meat groups: 1) meat from mh-genotypes, characterized by high juice losses, lightness (L*), protein content and high sensory acceptability at intermediate (7 and 14 days) ageing times; 2) meat from rustic (AM) breed and biotypes free of myostatin mutation (AV (+/+) and AV × AM), showing higher intramuscular fat, myoglobin content, and instrumental toughness and requiring longer storage times (21 days). This should be taken into account for the proper post-mortem management and commercialization of each product to achieve its best sensory quality.     

Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

This experiment was conducted to determine the influence of low voltage electrical stimulation (ES) on the tenderness development of beef round muscles. Eight steers were slaughtered, and ES applied to one side of each carcass within 90 min of exsanguination. Steaks from M. longissimus dorsi, semimembranosus, adductor, and gracilis were vacuum packaged and aged at 4 °C for 9 d. Star probe, sensory evaluation, Western blot assays of troponin-T and μ-calpain autolysis and 2D-DIGE were conducted. ES resulted in accelerated (P < 0.05) pH decline of the longissimus in the first 24 h postmortem. ES did not influence (P > 0.05) proteolysis and tenderness, but did alter the predominance of metabolic proteins in the soluble fraction of muscle. Aging for 9 d improved tenderness (P < 0.05). The data confirmed that low voltage ES at 90 min of exsanguination had no effect on proteolysis and tenderness development in the longissimus dorsi, semimembranosus, adductor or gracilis in beef.