Effect of Blade Size for Mechanically Tenderizing Beef Rounds

Nine inside beef rounds of USDA Good grade were divided into thirds and randomly assigned to one of three treatments: control (c), mechanically tenderized with 1.9 mm blades (1.9) and mechanically tenderized with 3.2 mm blades (3.2). Raw and cooked proximate composition, thaw and cooking loss percentage, Instron Warner-Bratzler Shear (WBS) values, and sensory panel evaluations were determined. Steaks were oven-roasted to an internal temperature of 70°C. No significant differences (P<0.05) due to mechanical tenderizing or between 1.9 and 3.2 treatments for raw proximate analysis, thaw loss, cooking loss, WBS yield peak force and distance or sensory juiciness and flavor were demonstrated. A highly significant (P<0.01) improvement in tenderness was found due to mechanically tenderizing. The 3.2 mm blade treatment was found to have significantly higher initial and overall tenderness scores than the 1.9 mm blade treatment. The 3.2 mm blades are recommended as they improve tenderness and at the same time may provide additional strength to prevent occassional bent needles.     

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Beef longissimus muscle steaks were broiled or roasted to 7 internal temperatures. Mouth-filling-blend and browned flavor increased, whereas bloody-serumy, metallic, and sour flavors and juiciness decreased with increased internal temperature. Roasted muscles had flavor characteristics more like muscle cooked to lower internal temperatures than broiled. Protein denaturation, as indicated by differential scanning calorimetry, appeared to be mostly complete after muscle samples were heated to 80 ° C. Visual color change occurred between 55° and 65° C, between 65° and 75° C, and between 75° and 80° C. HunterLab a values decreased and reflectance readings at 547 nm increased significantly between 75° and 80° C. Instron shear and compression and pH values did not vary significantly.     

Sensory and functional meat quality characteristics of pork derived from three halothane genotypes

The effect of the halothane gene in pigs on the meat and sensory qualities thereof were determined. Meat derived from 60 Landrace×Large White pigs of three halothane genotypes was used. The sensory qualities, cooking loss, colour, shear value and proximate analysis of the cooked pork loin roasts were determined. The three genotypes did not differ significantly (P>0.05) with regard to the colour of the cooked meat, percentage cooking loss and percentage moisture. There were significant differences (P<0.05) between the genotypes in the percentage protein, ash and fat. Meat from the three genotypes also differed significantly (P<0.05) in juiciness, an analytical sensory panel scored the juiciness of meat from the NN-genotype the highest with a value of 71.3 when using a structured line scale. Meat from the nn-genotype had the lowest score for juiciness (62.8). Meat from the three genotypes did not differ significantly (P>0.05) with regard to tenderness, pork flavour and no mealiness. Correlation values showed a positive correlation (r=0.46, P<0.05) between juiciness and tenderness. These results indicate that the inclusion of the halothane gene in pig production programmes results in meat with an inferior quality and it can be recommended to exclude the halothane positive genotype from any pig production system where fresh pork quality is considered a primary goal.     

Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef

The effects of quality grade (which reflects relative marbling) on the chemical, physical and sensory properties was investigated using Korean native cattle (Hanwoo) beef. Thirty-six Hanwoo cows were slaughtered and the carcasses were graded at 24h postmortem according to the Korean carcass grading system. The quality grade 1 (high quality), grade 2 and grade 3 (low quality) were based on the marbling score of longissimus dorsi (LD) muscles. The effects of quality grade on the meat quality parameters of beef LD muscle were assessed during aging. Loin-eye area, fat thickness and yield grade were all similar for the three quality groups. Mean lean color, fat color and maturity scores did not differ among quality grade groups (P>0.05). pH, Sarcomere length, WHC, collagen content, cooking loss, shear force and MFI were not affected by quality grade groups. Drip loss for grade 1 group was significantly lower than that for grade 3 groups (P<0.05). At initial tenderness evaluation of steaks, no differences among the three grades were observed; however, with additional days of storage, grade 1 steaks had higher tenderness score than grade 3 steaks (P<0.05). Increased postmortem aging time improved tenderness attributes regardless of quality groups. No significant differences were found among the quality grade groups for flavor (P>0.05). The grade 1 group had the highest juiciness score, and grade 3 groups had the lowest score (P<0.05), but postmortem aging did not influence flavor and juiciness. The quality grades were more strongly related to juiciness than tenderness or flavor.     

SENSORY PROPERTIES OF PORK, AS INFLUENCED BY COOKING TEMPERATURE AND BREED

Samples of M. longissimus dorsi were taken from identically reared pure bred pigs of the Hampshire (n= 50), Swedish Landrace (n= 30) and Swedish Yorkshire (n= 51) breeds and sensory evaluated after being fried to 60, 68 and 80°C. A sensory profile comprising three juiciness attributes, i.e., visible juiciness, initial juiciness and dryness in mouth, four tenderness attributes, i.e., hardness, stringyness, chewing time and chewing residual, and the attribute elasticity was developed. The relationships between the different attributes were to some extent influenced by final frying temperature. A final frying temperature of 68°C — or even somewhat lower — seems to be the most suitable one from a sensory point of view. The meat is then juicy and tender, no longer having any “rawness” left, as at 60°C. There is a marked influence of breed on the eating quality. Hampshire is more tender and more juicy than Swedish Landrace, which in turn is more tender and more juicy than Swedish Yorkshire. A breed difference was also noted in the susceptibility to heating. A higher loss in eating quality was noted for Hampshire and Swedish Landrace than for Swedish Yorkshire when the final frying temperature was increased. Hampshire had a somewhat higher frying loss than the other two breeds, but it did not result in the least juicy product which indicates that the sensory property juiciness is not directly correlated to the cooking yield.     

Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traits

Seventy-four young bulls of the Bruna dels Pirineus beef cattle breed were reared in a typical production system and slaughtered at an average age of 381 days and live weight of 541 kg. The animals were evaluated for productive traits, carcass quality, meat quality, eating quality and biochemical characteristics of m. longissimus thoracis (LT). Biochemical measurements included intramuscular fat (IMF) and collagen proportion, haem pigment concentration, lactate dehydrogenase and isocitrate dehydrogenase activities and type I (MHC I) fibre percentage determined by ELISA. Bruna dels Pirineus bulls achieved high growth rates during the fattening period (1.63 kg/day) and showed good carcass quality, with a high dressing-out proportion (607 g/kg, hot carcass), a good conformation score (U; EUROP) and a moderate fatness score (3;1-5). Carcass composition was estimated from the sixth rib joint dissection (682 g/kg lean proportion, 127 g/kg total dissectable fat and 163 g/kg bone). IMF (24.3 g/kg) and MHC I (27.9%) showed high variabilities (CV>30%). Sensory analysis of LT included beef and livery odour and flavour intensity, and overall tenderness and juiciness assessment of loin samples (14-day ageing). Beef odour and flavour were slightly positively correlated with IMF and carcass fatness score (P<0.05). Fatness, MHC I, insoluble collagen and cooking losses tended to affect the livery flavour intensity positively. This variable was significantly higher in meat from bulls of lower carcass quality (i.e. lower conformation score, lower lean proportion; P<0.05) and higher type I fibre percentage. Loin overall tenderness and juiciness were not affected by the biochemical traits studied, however, they were negatively affected by cooking loss (P<0.05).     

Effects of Internal Temperature and Thickness on Palatability of Pork Loin Chops

Three thicknesses (2.54, 1.90 and 1.27 cm) of pork chops were cutl alternately from 20 paired loins of similar quality. Chops were cooked on Farberware grills or in a convection oven to internal temperatures of 60, 70 and 80°C for sensory and objective evaluations. Juiciness, percent moisture and tenderness decreased and cooking losses increased (P < 0.05) as temperature increased for both cooking methods. Pork flavor intensity increased in oven- prepared chops, while no change was observed in grilled chops at each level of increased temperature. Thickness had no effect (P > 0.05) on tenderness, juiciness or total cooking loss of oven-prepared or grilled chops. The thickest chops received the highest (P < 0.05) pork flavor scores.     

Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End-point Cooking Temperatures, Storage and the Incorporation of Surimi

Restructured beef roasts containing either 0 or 3.5% surimi were cooked to end-point internal temperatures of 50, 60, and 70°C to assess treatment effects on textural and oxidative quality after 2 and 5 days of refrigerated (4°C) storage. Surimi did not improve binding, cook yield or sensory tenderness and juiciness. The sensory panel was able to distinguish a slightly more pronounced fishy flavor when surimi was added. End-point internal temperature had no effect on tensile strength, however, tenderness increased and juiciness decreased with increased endpoint temperatures. Higher end-point internal temperature enhanced lipid oxidation, which proceeded more rapidly during refrigerated (4°C) storage. Nonheme iron increased with increasing end-point temperature. During storage, phospholipid content decreased while total lipid remained constant.     

Fatty Acid Content,Flavor Compounds,and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l‐arginine and Glutamic Acid

To investigate the effect of functional amino acid on meat flavor and eating quality, 60 growing‐finishing pigs (Duroc × Large White × Landrace) were dietarily supplemented with or without 1.0% l ‐arginine, glutamic acid, or l ‐arginine plus glutamic acid for 2 months. After animals were slaughtered, the muscle fatty acid profile, flavor compounds, and meat sensory quality were comparatively investigated. The results showed that dietary supplementation with arginine, glutamic acid, or arginine plus glutamic acid had little effect on free amino acids, no effect on 5′‐nucleotides and meat sensory taste traits, but supplementation with arginine plus glutamic acid significantly increased (P < 0.05) fat accumulation and fatty acid content in muscle, increased (P < 0.05) the formation of multiple fatty acid oxidation‐derived volatile compounds, and improved the tenderness, juiciness, and overall eating quality of meat. This study revealed that dietary supplementation with 1.0% l ‐arginine and glutamic acid could be used to improve meat eating quality in pork production.     

EFFECTS OF CHILLING RATE AND LOW VOLTAGE ELECTRICAL STIMULATION ON SENSORY PROPERTIES OF OVINE M. LONGISSIMUS

Samples from 16 carcasses of two breeds (8 each) were exposed with regard to low voltage electrical stimulation (LVES) and different chilling rate, and aged for 48 h and analyzed. The quality assessment of the aged lambs included 14 sensory attributes as well as Warner-Bratzler shear (WBS) force analysis. Both LVES immediately after slaughter or slow chilling during the first 22 h (10C vs 2C) yielded tender lamb. The tenderizing treatments were not synergistic treatments, but alternatives to one another. LVES also significantly affected the color intensity of cooked lamb by producing a lighter meat color (P<0.05). Chilling at the higher temperature affected the game taste through giving a stronger flavor in aged and cooked lamb (P<0.05). Significant interactions between the treatments were identified, i.e. regarding tenderness, color and gamy taste. By exposing lamb to alternative post-mortem treatments, the quality characteristics of the meat can thus be modified to fit varying consumer preferences in the market.     

APPLICATION OF ACTINIDIN FROM KIWIFRUIT TO MEAT TENDERIZATION AND CHARACTERIZATION OF BEEF MUSCLE PROTEIN HYDROLYSIS

The effect of actinidin on the tenderness of broiled bovine semitendinosus (ST) steaks was studied. An actinidin activity of 400 U/mL resulted in Kramer shear values and sensory tenderness scores equivalent to that produced by Adolph's papain-based meat tenderizer (18 U/mL). Both were significantly (P<0.05) more tender than steaks having no tenderizing treatment. Actinidin did not over-tenderize the steak surface as did Adolph's meat tenderizer. Hydrolysis of myofibrillar proteins in enzyme-treated steaks prior to broiling was considerably less for actinidin than for papain when using activities to attain equal Kramer shear values of broiled steaks.     

Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle

Three groups of steers (A, B, C) were used to study the effect of temperament (Calm, Intermediate, and Excitable) on meat quality. Temperament was based on exit velocity, pen scores, and chute scores. Temperament traits were consistent across evaluations, and values decreased (P<0.05) in magnitude over time. Increasing excitability was associated with higher (P<0.05) serum cortisol concentrations. Carcasses from cattle with calm temperaments had higher (P<0.05) 0.5h postmortem pH values than those from Intermediate and Excitable cattle (0.1 and 0.2 units, respectively). Group C Excitable steers had higher (P<0.05) WBS values than the calmer Group C steers. This trend was observed in Group A steers, although the values were not statistically different. Correlations were highest between temperament values and tenderness after 21d. Temperament influences tenderness, although the mechanism is not clear.     

Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks

Steaks containing 0.01% BHA, 0.75% NaCl and 10% fat were fabricated from hot- and cold-boned sides of four U.S. Standard, seven U.S. Good and one U.S. Choice steer carcasses. Carcasses were electrically stimulated (550 volts, 2.2 amps) ca 37 min postmortem. One side from each carcass was boned 4 hr postmortem (HB) while the other was placed in a 5°C cooler and boned 96 hr postmortem (CB). Hot boned sides required 29% less time to bone and yielded more (P<0.01) restructurable meat, less (P<0.05) lean trim and a heavier boneless loin. Cold-boned steaks had higher (P<0.05) bonding strength than hot boned steaks. No differences were found in juiciness, tenderness, flavor desirability, amount of connective tissue or cooking loss due to boning time. Restructured steaks produced from HB sides had a lower breakeven cost than steaks from the CB side. This was attributed to the higher yield of restructurable meat and more expedient boning.     

A RESEARCH NOTE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK RESTRUCTURED CHOPS

Restructured pork chops were manufactured from the lean tissue of dressed sows that were color modified(CM) with a potassium buffer rinse to attain lighter appearance. This product was compared with counterpart samples that were not color modified(C). Measurements included CIE L*, a*, b* values, visual traits, sensory traits, shear force, pH, and percentage of moisture, fat, protein, protein solubility, and cooking loss. The CM samples were lighter colored (P<0.05), exhibited less (P<0.05) flavor intensity, had a higher (P<0.05) pH, and sustained less (P<0.05) cooking loss. No differences (P>0.05) between the CM and C samples were found in juiciness, tenderness, Warner-Bratzler shear force, and soluble protein. The CM samples exhibited less protein content and lower Lee-Kramer shear force values. Results confirm that sow meat can be lightened without adversely affecting functional properties and taste attributes of restructured pork chops.     

Effect of transport time on sensorial aspects of beef meat quality

Forty-eight slaughter bulls were transported by road in groups of eight for approximately 30 min, 3 h and 6 h in two replicates. After slaughter and an ageing time of 7 days, steaks from the longissimus dorsi thoracis were tasted by a trained sensory panel in terms of odour, tenderness, residue, juiciness, flavour intensity, flavour quality, and overall liking. Transport time had a significant effect (P<0.05) on meat tenderness and overall liking. The panel preferred meat from animals given the 3-h journey as opposed to the 30 min or 6-h journey and found it was more tender and had a better overall liking.     

Hot-Boning, Elevated Temperature Conditioning, and Vacuum Packaged Aging Influences on Lamb Cooking Losses and Palatability

Wether lambs (64) were utilized to examine the effects of hot-boning (HB), elevated temperature conditioning (ETC) and vacuum packaged aging (VPS) on the cooking properties and palatability attributes of racks. Samples were HB at approximately 45 min post-mortem and ETC for 0, 2, 4, or 6 hr at 32°C. Following ETC, samples were VPS for 6, 13, 27, or 41 days at 1–2°C. Wholesale racks could be HB at 45 min without influencing cooking losses or palatability attributes (P>0.05). VPS, however, improved initial and overall tenderness and reduced the amount of perceptible connective tissue, but increased total cooking losses, reduced juiciness, and intensified flavor (P<0.05).     

Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts

Beef loin roasts were prepared by three procedures that simulated home, foodservice or commercial methods for precooking meat prior to vacuum packaging. Roasts were prepared by conventional electric (176.5°C), cook-in-package waterbath (70°C water), or smokehouse (ambient temperature) heating. Yield, thiamin, fat, water content, and Instron tenderness of roasts were determined. Raw roasts had higher (P<0.05) water and free water content. All cooked roasts were significantly lower in thiamin content (dry, fat free basis) and thiamin retention (true and dry, fat free basis) than raw roasts (P<0.05). No differences were observed between cooking procedures evaluated (P>0.05), suggesting that most heat processing treatments used for precooking packaged meat result in similar quality products.     

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs

The main objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on meat and sensory quality in Berkshire pigs. A total of 85 pigs were evaluated, and muscle samples were taken for the analyses of MHC isoform, meat quality, fatty acid composition, and sensory evaluation. Content of the MHC slow isoform was significantly correlated with pH(24h) (r=0.26, P<0.05) and drip loss (r=-0.32, P<0.01), although the content of MHC isoforms showed limited relationships with individual fatty acids. In the case of sensory evaluation of meat by a trained panel test, the MHC fast/slow ratio was correlated with the juiciness (r=-0.33, P<0.01), off-flavor (r=0.34, P<0.01), tenderness attributes (r=-0.43 to -0.47). These results imply that the content of MHC isoforms can influence various aspects of quality including pork and sensory quality in Berkshire pigs.     

Effect of replacing soybean meal by extruded chickpeas in the diets of growing-finishing pigs on meat quality

The main objective of this study was to evaluate the effect of the replacement of soybean meal by extruded chickpeas in diets of growing-finishing pigs on meat quality. In a 17wk study 48 growing-finishing crossbred pigs were fed ad libitum. The experimental design included four treatments, each one of 12 pigs; the ECKP0 treatment was fed with diet containing soybean meal and no chickpeas (control), while treatments ECKP100, ECKP200 and ECKP300 were fed with diets containing 100, 200 and 300kg/t of extruded chickpeas, respectively. The lean meat quality of the longissimus lumborum et thoracis muscle was evaluated by chemical analysis (moisture, protein, fat and ash), fatty acid profile, pH measurement, cooking loss, color evaluation, and sensory evaluation. Odor and taste, tenderness, juiciness, and overall acceptability were scored on 1-10 scales by a group of 10 experienced assessors after a standard cooking regime. Small differences were observed between control and experimental groups in chemical composition (P>0.05). Fatty acid profiles, pH measurements and color evaluation did not differ among treatments (P>0.05), while cooking loss was significantly lower in the control group (P<0.05). The taste panel gave slightly higher scores for the tenderness and juiciness for the control group compared with the chickpea treatments (P<0.05). No differences were observed between control and experimental groups in taste scores (P>0.05). It is concluded that the replacement of soybean meal by extruded chickpeas, when substituted isonitrogenously and isoenergetically at inclusion levels up to 300kg/t of pig, does not influence significantly meat quality.     

Meat quality characteristics of springbok (Antidorcas marsupialis). 4: Sensory meat evaluation as influenced by age, gender and production region

The effects of age, gender and production region on the sensory characteristics of springbok M. longissimus dorsi (LD) were investigated in 19 springbok, which originated from two Nature Reserves in the Free State Province of South Africa and were divided into age (adult, sub-adult) and gender categories. The sensory characteristics evaluated were game meat aroma, juiciness, residual tissue, tenderness and game meat flavour. Age, gender and production region had an effect (P < 0.05) on different sensory ratings of the meat. Whereas production region influenced (P < 0.05) the game meat aroma, initial juiciness, sustained juiciness and residual tissue ratings of the meat, gender and age had a significant effect on only the residual tissue rating of the meat. An interaction (P < 0.01) between age, gender and production region was observed for the tenderness attribute where the males from the Gariep Nature Reserve were the only gender that showed a significantly higher tenderness rating in the sub-adult than in the adult category. Sensory ratings were linearly correlated with certain physical and chemical attributes. Warner–Bratzler shear force (kg/1.27 cm diameter) values were inversely correlated with the sensory attributes of tenderness (r = −0.70, P < 0.01), residual tissue (r = −0.68, P < 0.01) and sustained juiciness (r = −0.43; P < 0.05). Age-related effects on perceived tenderness were minor in comparison with pH effects. As the pH₂₄ of the meat increased, tenderness (r = −0.46, P < 0.05) and sustained juiciness (r = −0.54, P < 0.05) decreased significantly. No significant linear correlations were observed between the intramuscular fat (IMF) content and the sustained juiciness ratings of the meat. It can be concluded that production region had some influence on sensory characteristics of springbok meat, whilst the influence of age and gender were negligible.