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Predictors of Beef Tenderness: Development and Verification
Authors:SD SHACKELFORD  M KOOHMARAIE  G WHIPPLE  TL WHEELER  MF MILLER  JD CROUSE  JO REAGAN
Affiliation:Author Shackelford, formerly with the Univ. of Georgia, Athens, is now with the Meats &Muscle Biology Section, Dept. of Animal Science, Texas A&M Univ., 348 Kleborg Center, College Station, TX 77843.;Authors Koohmaraie, Whipple (formerly with Kansas State Univ.), Wheeler (formerly with Texas A&M Univ.), and Crouse are with the U.S. Dept. of Agriculture, ARS, Roman L Hruska U.S. Meat Animal Research Center, P.O. Box 166, Clay Center, NE 68933.;Texas Tech Univ., Dept. of Animal Science, Lubbock, TX 79409.;National Live Stock &Meat Board, 444 N. Michigan Ave., Chicago, IL 60611.
Abstract:Equations were developed to predict beef longissimus dorsi (LD) tenderness after postmortem refrigerated aging. Warner-Bratzler shear force (WBSF) and myofibril fragmentation indices (MFI) were determined at 1, 3, 7 and 14 days postmortem on LD of Angus-Hereford (AH, n = 8) and 5/8 Brahman crossbred (n = 8) heifer carcasses. Correlation coefficients between WBSF and MFI were ?0.91, ?0.74, ?0.63, and ?0.40 at 1, 3, 7 and 14 days postmortem, respectively. None of the traits measured correlated significantly with 14-day WBSF (P > 0.05). A three-variable prediction equation that included 24-hr calcium-dependent protease (CDP) inhibitor activity, 0-hr CDP-I activity and 24-hr cystatin activity accounted for 63% of the variation in 14-day WBSF.
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