Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing.

Carcasses from Hanwoo steers (n = 15) and cows (n = 15) were classified into three groups: group 1 (G1), the carcasses had 10% to < 11.5% intramuscular fat (IMF) in loin muscles; group 2 (G2), the carcasses had 13% to < 4.5% IMF in loin muscles; and group 3(G3), the carcasses had 17% to < 18.5% IMF in loin muscles. These were used to evaluate the effects of gender and carcass group on quality traits and Warner-Bratzler shear force (WBSF) of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), Longus colli (LC), Supraspinatus (SS), Latissimus dorsi (LAD), Semimembranosus (SM), Quadriceps femoris (QF), Biceps femoris (BF) and Semitendinosus (ST) muscles. Our results showed that pH values of LT, LL, LC, BF and QF muscles were lower in steers than in cows (P < 0.05). Water holding capacity (WHC) was found higher in LC, SS, LAD and QF muscles of steers (P < 0.05). At day 2 of ageing, gender affected the WBSF values of only PM, LD and QF muscles in G1, and QF muscle in G3; however, with additional ageing, the gender effect was observed for most of the muscles. Most muscles showed ageing responses; however, the rates of ageing response significantly varied depending on gender and carcass groups. The muscles of G1 and G2 had generally higher tenderization potentials than those of G3. Furthermore, most muscles in G3 had generally lower WBSF values than in G1 and G2. These results clearly indicate that ageing has a significant effect on quality and WBSF of beef muscles, and the classification by loin IMF level may be useful for prediction of the tenderness of other muscles.

[1]  I. Hwang,et al.  Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. , 2014, Animal science journal = Nihon chikusan Gakkaiho.

[2]  E. Huff-Lonergan,et al.  Postmortem proteolysis in three muscles from growing and mature beef cattle. , 2014, Meat science.

[3]  B. Eki̇z,et al.  Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls. , 2014, Meat science.

[4]  R. Watson,et al.  Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology. , 2011, Animal science journal = Nihon chikusan Gakkaiho.

[5]  P. Ertbjerg,et al.  Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle. , 2010, Meat science.

[6]  S. H. Lee,et al.  Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. , 2010, Meat science.

[7]  P. Buttery,et al.  Tenderness--an enzymatic view. , 2010, Meat science.

[8]  M. Miller,et al.  Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panels. , 2009, Meat science.

[9]  A. Brugiapaglia,et al.  Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. , 2008, Meat science.

[10]  M. Ohnishi-Kameyama,et al.  Postmortem changes in bovine troponin T isoforms on two-dimensional electrophoretic gel analyzed using mass spectrometry and western blotting: The limited fragmentation into basic polypeptides. , 2007, Meat science.

[11]  A. Gunenc.  EVALUATION OF PORK MEAT QUALITY BY USING WATER HOLDING CAPACITY AND VIS-SPECTROSCOPY , 2007 .

[12]  G. Geesink,et al.  Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. , 2006, Meat science.

[13]  J. Savell,et al.  Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses. , 2006, Meat science.

[14]  K. Chikuni,et al.  Difference in postmortem degradation pattern among troponin T isoforms expressed in bovine longissimus, diaphragm, and masseter muscles. , 2006, Meat science.

[15]  M. Hunt,et al.  Current research in meat color. , 2005, Meat science.

[16]  Simon W. Jones,et al.  The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles. , 2005, Meat science.

[17]  J. M. Lee,et al.  Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus. , 2004, Meat science.

[18]  M. Mitsumoto,et al.  Questionnaire‐based study on consumer requirements for beef quality in Japan , 2004 .

[19]  T. Nishimura,et al.  N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle. , 2004, Meat science.

[20]  P. Purslow,et al.  Effect of muscle type on the rate of post-mortem proteolysis in pigs. , 2004, Meat science.

[21]  M. S. Brewer,et al.  Consumer attitudes towards beef and acceptability of enhanced beef. , 2003, Meat science.

[22]  Hanne Christine Bertram,et al.  Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure , 2003 .

[23]  E S Lee,et al.  Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. , 2003, Meat science.

[24]  John Thompson,et al.  Managing meat tenderness. , 2002, Meat science.

[25]  M. Aaslyng.  Quality indicators for raw meat , 2002 .

[26]  M. Miller,et al.  Consumer thresholds for establishing the value of beef tenderness. , 2001, Journal of animal science.

[27]  S. Shackelford,et al.  Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. , 2000, Journal of animal science.

[28]  G. Geesink,et al.  Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditions. , 1999, Journal of animal science.

[29]  P. Walstra,et al.  Effects of sire breed and husbandry system on carcass, meat and eating quality of Piemontese and Limousin crossbred bulls and heifers , 1999 .

[30]  H R Cross,et al.  Consumer evaluation of beef of known categories of tenderness. , 1997, Journal of animal science.

[31]  C. Kerth,et al.  Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak. , 1997, Journal of animal science.

[32]  E. Huff-Lonergan,et al.  Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. , 1996, Journal of animal science.

[33]  M. Koohmaraie.  Biochemical factors regulating the toughening and tenderization processes of meat. , 1996, Meat science.

[34]  K. L. Huffman,et al.  Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. , 1996, Journal of animal science.

[35]  S. Lonergan,et al.  A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits. , 1995, Journal of animal science.

[36]  Y. Nagata,et al.  Effectiveness of the filter paper press method for determining the water holding capacity of meat , 1993 .

[37]  T. Wheeler,et al.  The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness. , 1992, Journal of animal science.

[38]  M. Koohmaraie,et al.  Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine skeletal muscle mu-calpain. , 1992, Journal of animal science.

[39]  R. Cassens,et al.  THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW , 1990 .

[40]  T. R. Dutson,et al.  Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+ ‐Dependent Proteases , 1988 .

[41]  H. Cross,et al.  National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling , 1987 .

[42]  T. R. Dutson,et al.  Effect of Low‐Calcium‐Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions , 1986 .

[43]  M. MacNeil,et al.  Influence of Breed, Sex, Age and Electrical Stimulation on Carcass and Palatability Traits of Three Bovine Muscles , 1984 .