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Sun X, He Z, Yang L, Wu H, Li H. Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources. Food Chem 2024; 449:139224. [PMID: 38599111 DOI: 10.1016/j.foodchem.2024.139224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 03/17/2024] [Accepted: 03/31/2024] [Indexed: 04/12/2024]
Abstract
In this work, the 4D data-independent acquisition (DIA) quantitative strategy was used for differential proteomic analysis of four beef tripe samples from different sources to explore the associations between differentially expressed proteins (DEPs) and meat quality traits. A total of 68 shared DEPs were identified in all comparison groups, which were mainly involved in phosphorylation signaling pathway, peroxisome proliferator-activated receptor (PPAR) signaling pathway, and glucuronic acid pathway. In the correlation analysis between DEPs and quality traits of beef tripe, it was found that 21 proteins were significantly associated with the quality traits in beef tripe, which could be considered as the potential biomarkers of beef tripe quality. This study has successfully uncovered the protein composition of beef tripe for the very first time, which helps to understand the key proteins and biological processes associated with the quality traits of beef tripe from different sources and improve the quality control of beef tripe.
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Affiliation(s)
- Xuelian Sun
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Han Wu
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
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2
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Martinez HA, Miller RK, Kerth C, Wasser BE. Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes. Meat Sci 2023; 205:109292. [PMID: 37611462 DOI: 10.1016/j.meatsci.2023.109292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/25/2023]
Abstract
The impact of different cooking methods, degree of doneness, cuts, and marbling scores on beef juiciness and tenderness have been examined. However, relationships between tenderness and juiciness, the two major components of beef texture, for descriptive and consumer sensory data with Warner-Bratzler shear force (WBSF) and overall consumer liking have not been elucidated using US consumers recently. The objective was to use two data sets that measured consumer sensory and beef descriptive tenderness and juiciness attributes to understand relationships between consumer and trained descriptive tenderness and juiciness attributes, and Warner-Bratzler shear force (WBSF) and overall consumer liking. Data were analyzed in two sets, top loin steaks (n = 119) or beef cuts (n = 276) that included top loin steaks, tenderloin steaks, top sirloin steaks, and bottom round roasts. Average WBSF values for top loin steaks and beef cuts were 26.0 and 28.5 N, respectively. Consumer attributes were not strong predictors of WBSF. WBSF was more highly related to descriptive tenderness ratings (R2 = 0.37 for beef cuts). Overall liking was correlated to consumer attributes, most strongly to flavor liking (R2 = 0.94 for beef cuts). Descriptive and consumer juiciness ratings did not appreciably improve predictability of regression equations for either WBSF or consumer overall liking. These results indicated that using a WBSF value of 28 N or less for beef cuts would provide assurance for moderately tender beef as defined by descriptive sensory evaluation, and WBSF values between 30 and 32 N were slightly tender (as defined by descriptive sensory evaluation). Beef with WBSF values of 40 or higher were defined as slightly tough or tougher.
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Affiliation(s)
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M AgriLife, Texas A&M University, College Station, TX 77843-2471, USA.
| | - Chris Kerth
- Department of Animal Science, Texas A&M AgriLife, Texas A&M University, College Station, TX 77843-2471, USA
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3
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Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines. Foods 2022; 11:foods11162493. [PMID: 36010493 PMCID: PMC9407266 DOI: 10.3390/foods11162493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/12/2022] [Accepted: 08/12/2022] [Indexed: 11/17/2022] Open
Abstract
To characterize carcass and meat attributes, such as beef eating quality in specific farming conditions, 31 young grass-fed crossbred Angus x Salers cattle in two farming systems (a mono-cattle system versus a mixed system with beef cattle and sheep) were used in this study. Three muscle cuts (striploin—m. longissimus dorsi et thoracis; bolar blade—m. triceps brachii caput longum; internal flank plate—m. obliquus internus abdominis) were used for consumer eating quality testing and striploin was used for panelist eating quality assessment, and objective measurements [Warner–Bratzler shear force (WBSF) and fatty acid (FA) and antioxidant contents]. Results indicated that the farming system had no impact on carcass characteristics or meat quality, but it tended to affect FA content, which is likely explained by between-system differences in animal maturity (assessed by ossification score). Animal gender had significant effects on three eating quality traits evaluated by untrained consumers, with higher flavor liking, overall liking, and overall meat eating quality (MQ4) scores in females than in males. Additionally, FA contents were correlated with sensory quality traits to varying extents: consumer-scored tenderness, flavor, and overall liking were mainly positively correlated with ω-3 and ω-6 polyunsaturated fatty acid (PUFA) contents, and panelist-evaluated tenderness and abnormal flavor were more positively correlated with total lipids, saturated fatty acid (SFA), and monounsaturated fatty acid (MUFA) contents. Overall, this study showed that specific grass-fed crossbred Angus x Salers cattle can produce lean meat rich in ω-3 PUFAs with a low ω-6/ω-3 ratio and with “better than average” beef eating quality.
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4
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Hernandez MS, McClennan JT, Martini S, Allen K, Ban H, Legako JF. Thermophysical properties of beef steaks varying in USDA quality grade and internal temperature. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice (LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.54 cm steaks at 21 d postmortem and randomly assigned to an internal temperature (4, 25, 55, 60, 71, 77°C). Steaks were subjected to various thermal and physical property measurements. No quality grade × internal temperature interaction was observed for diffusivity and conductivity (P > 0.05). Steaks tempered to 25°C had the greatest conductivity compared to all other internal temperature treatments (P = 0.021). A quality grade × internal temperature interaction was observed for center myosin and sarcoplasmic protein enthalpy values (P < 0.001). Raw (4 and 25°C) ST steaks had lower enthalpy values compared to raw PR and LC steaks (P < 0.05). Raw steaks had greater surface myosin and both center and surface actin enthalpy values (P < 0.05). A quality grade × internal temperature was observed for surface and center viscoelasticity (P < 0.05). Raw steaks were less viscoelastic compared to cooked steaks, regardless of quality grade (P < 0.05). Quality grade and internal temperature impacted expressible moisture and water holding capacity (P ≤ 0.001). ST steaks possessed increased expressible moisture and water holding capacity compared to LC and PR steaks (P < 0.05). A quality grade × internal temperature was observed for Warner-Bratzler shear force and springiness (P ≤ 0.008). DOD impacted all texture profile analysis attributes (P < 0.05). PR steaks were more cohesive than ST steaks (P = 0.011). These data show that final internal temperature and intramuscular fat content impact thermophysical properties of beef steaks.
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Affiliation(s)
| | - Jessie T McClennan
- Utah State University Department of Nutrition, Dietetics, and Food sciences
| | - Silvana Martini
- Utah State University Department of Nutrition, Dietetics, & Food Sciences
| | - Karin Allen
- Utah State University Department of Nutrition, Dietetics, & Food Sciences
| | - Heng Ban
- University of PIttsburg Department of Mechanical Engineering and Materials Science
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5
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Li X, Ha M, Warner RD, Dunshea FR. Meta-analysis of the relationship between collagen characteristics and meat tenderness. Meat Sci 2021; 185:108717. [PMID: 34839194 DOI: 10.1016/j.meatsci.2021.108717] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 11/15/2022]
Abstract
Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young, <18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.
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Affiliation(s)
- Xiying Li
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom.
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6
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Ellies-Oury MP, Durand D, Listrat A, Chavent M, Saracco J, Gruffat D. Certain relationships between Animal Performance, Sensory Quality and Nutritional Quality can be generalized between various experiments on animal of similar types. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Holman BWB, Hopkins DL. The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review. Meat Sci 2021; 181:108586. [PMID: 34098380 DOI: 10.1016/j.meatsci.2021.108586] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/17/2021] [Accepted: 05/27/2021] [Indexed: 02/06/2023]
Abstract
Meat scientists often use objective, laboratory-based methods to understand the sensorial properties of red meat. These approaches are advantageous because of their reproducibility, low cost, rapid generation of data and technical ease - comparative to large scale consumer sensory panels. To enhance the value of these methods, effort has been applied to identify specific limits or thresholds that correspond to a consumer's acceptance or satisfaction with the quality of a meat product. From the literature, we observe there to be inconsistencies in these thresholds. This could stem from disparate laboratory methods, consumer panel procedures and demographics, the approach to statistical analysis, sample type and representativeness, and more. This paper aimed to review consumer thresholds, proposed in the literature, to provide insight into their validity and transferability to other studies. Investigations were limited to red meat (beef and sheep meat) and to non-spectroscopic methods that have been used to predict consumer acceptance of colour, tenderness, juiciness, flavour and overall liking.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
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8
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Wu WJ, Welter AA, Rice EA, Olson BA, O'Quinn TG, Boyle EAE, Magnin-Bissel G, Houser TA, Chao MD. Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11626] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate biochemical factors affecting Warner-Bratzler shear force (WBSF) and East Asian consumers’ eating preferences of 6 different beef shank cuts cooked by moist heat. Six different beef shank muscles were collected from 12 USDA Choice beef carcasses (N = 72). Shank cuts from the left sides were cooked with moist heat and used for East Asian consumer sensory evaluation and WBSF, and shank cuts from the right sides were left uncooked and used for biochemical analysis and visual panels utilizing the same group of consumers. A correlation analysis was conducted to determine the driving factors that contributed to WBSF and East Asian consumers’ overall liking for beef shanks. Biceps brachii and flexor digitorum superficialis-pelvic received the greatest sensory overall liking, with deep digital flexor from the foreshank having the lowest scores (P < 0.01). Deep digital flexor from the foreshank had the greatest WBSF value, most cooked collagen content, and greatest insoluble collagen percentage as well as the greatest raw and cooked pyridinoline (PYD) densities among all the beef shank cuts (P < 0.05). For visual overall liking, shank cuts at approximately 700–750 g such as biceps brachii and extensor carpi radialis received the highest ratings (P < 0.01), and consumers indicated that there was no visual difference in surface color among the shank cuts (P > 0.10). Correlation analysis showed that cooked collagen content and insoluble collagen percentage as well as raw PYD densities had positive correlations with WBSF (P < 0.05) and negative correlations with consumer overall liking (P < 0.01). Surprisingly, collagen content from uncooked shank cuts did not have a direct relationship with consumers’ overall liking nor with WBSF. The results demonstrated that raw PYD density may be a great indicator for cooked beef tenderness in beef cuts with a high concentration of connective tissue prepared with moist heat cookery.
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Affiliation(s)
- Wan Jun Wu
- Kansas State University Department of Animal Sciences and Industry
| | - Amelia A. Welter
- Kansas State University Department of Animal Sciences and Industry
| | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | | | | | | | | | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
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9
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Stewart SM, Gardner GE, McGilchrist P, Pethick DW, Polkinghorne R, Thompson JM, Tarr G. Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage. Meat Sci 2020; 181:108322. [PMID: 33067083 DOI: 10.1016/j.meatsci.2020.108322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/01/2020] [Accepted: 09/24/2020] [Indexed: 12/18/2022]
Abstract
With development of objective technologies that can predict chemical intramuscular fat percentage (IMF%), there is a need to understand the relationships between existing marbling traits, IMF% and eating quality. This study utilised historical carcass data (n = 9641 observations) from the Meat Standards Australia (MSA) industry research dataset and included MSA grading data, chemical IMF% data and weighted composite eating quality scores (MQ4). Several analyses were performed to assess the prediction of MQ4 by MSA marbling, M. longissimus thoracis et lumborum (striploin) IMF% and cut specific IMF%. Results demonstrated that there was similar precision between chemical IMF% (R2 = 0.32, RSE = 11.8) and MSA marbling (R2 = 0.28, RSE = 11.9) in the prediction of grilled 14 day aged striploin MQ4, with similar results across other cut by cook by days aged combinations. These results support the development of objective technologies that predict chemical IMF% in parallel with MSA marbling for carcass grading and the prediction of eating quality.
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Affiliation(s)
- S M Stewart
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia.
| | - G E Gardner
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia
| | - P McGilchrist
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia; University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia
| | - D W Pethick
- Advanced Livestock Measurement Technologies (ALMTech), Murdoch University, College of Science, Health and Engineering, Western Australia 6150, Australia
| | - R Polkinghorne
- University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia; Birkenwood Pty. Ltd, 431 Timor Rd, Murrurundi, NSW, Australia
| | - J M Thompson
- University of New England, School of Environmental and Rural Science, New South Wales 2351, Australia
| | - G Tarr
- The University of Sydney, School of Mathematics and Statistics, Sydney, New South Wales 2006, Australia
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10
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Miller R. Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review. Foods 2020; 9:E428. [PMID: 32260287 PMCID: PMC7230179 DOI: 10.3390/foods9040428] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 01/31/2023] Open
Abstract
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.
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Affiliation(s)
- Rhonda Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
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11
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Effects of soybean oil or various levels of whole cottonseed on growth performance, carcass traits, and meat quality of finishing bulls. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.103934] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Olson BA, Rice EA, Prill LL, Drey LN, Gonzalez JM, Vipham JL, Chao MD, O’Quinn TG. Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2019.07.0022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (modest00 to moderate100), Low Choice, and Select]. Steaks were assigned to 1 of 3 DOD: rare (60°C), medium (71°C), and well-done (77°C). Steaks were allocated to either consumer sensory analysis, trained sensory analysis, fat and moisture analysis, or Warner-Bratzler shear force (WBSF). There were no interactions (P > 0.05) for all consumer ratings of palatability traits, indicating increases in DOD had the same impact across all quality grades. Prime steaks had greater (P < 0.05) juiciness ratings than all other quality grades, except for Top Choice. As DOD increased, consumer ratings and the percentage of steaks rated acceptable for each palatability trait decreased (P < 0.05; rare > medium > well-done). There was a quality grade × DOD interaction (P < 0.05) for trained sensory panel juiciness scores. When cooked to medium, Prime and Top Choice steaks were rated higher (P < 0.05) for juiciness than Low Choice and Select steaks, while there were no differences at all other DOD. Similar to consumer ratings, trained panel ratings of tenderness decreased (P < 0.05) as DOD increased (rare > medium > well-done). Lastly, there was no quality grade by DOD interaction (P > 0.05) for Warner-Bratzler shear force. These results indicate that regardless of the DOD top sirloin steaks are cooked to, quality grade had minimal impact on palatability. Therefore, it is unnecessary for consumers, retailers, and foodservice to pay premium prices for higher quality top sirloin steaks, as the same eating experience will be provided.
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Affiliation(s)
| | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | - Lauren L. Prill
- Kansas State University Department of Animal Sciences and Industry
| | - Lindsey N. Drey
- Kansas State University Department of Animal Sciences and Industry
| | | | - Jessie L. Vipham
- Kansas State University Department of Animal Sciences and Industry
| | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
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13
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Kim DG, Shim JY, Cho BK, Wakholi C, Seo Y, Cho S, Lee WH. Discrimination study between carcass yield and meat quality by gender in Korean native cattle (Hanwoo). ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:1202-1208. [PMID: 31480131 PMCID: PMC7322650 DOI: 10.5713/ajas.19.0472] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Accepted: 08/19/2019] [Indexed: 11/27/2022]
Abstract
Objective The aim of this study was to identify a distribution pattern of meat quality grade (MQG) as a function of carcass yield index (CYI) and the gender of Hanwoo (bull, cow, and steer) to determine the optimum point between both yield and quality. We also attempted to identify how pre- and post-deboning variables affect the gender-specific beef quality of Hanwoo. Methods A total of 31 deboning variables, consisting of 7 pre-deboning and 24 post-deboning variables from bulls (n = 139), cows (n = 69), and steers (n = 153), were obtained from the National Institute of Animal Science (NIAS) in South Korea. The database was reconstructed to be suitable for a statistical significance test between the CYI and the MQG as well as classification of meat quality. Discriminant function analysis was used for classifying MQG using the deboning parameters of Hanwoo by gender. Results The means of CYI according to 1+, 1, 2, and 3 of MQG were 68.64±2.02, 68.85± 1.94, 68.62±5.88, and 70.99±3.32, respectively. High carcass yield correlated with low-quality grade, while high-quality meat most frequently was obtained from steers. The classification ability of pre-deboning parameters was higher than that of post-deboning parameters. Moisture and the shear force were the common significant parameters in all discriminant functions having a classification accuracy of 80.6%, 71%, and 56.9% for the bull, cow, and steer, respectively. Conclusion This study provides basic information for predicting the meat quality by gender using pre-deboning variables consistent with the actual grading index.
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Affiliation(s)
- Do-Gyun Kim
- Department of Biosystems Machinery Engineering, Collage of Agricultural and Life Science, Chungnam National University, Daejeon 34134, Korea
| | - Joon-Yong Shim
- Department of Biosystems Machinery Engineering, Collage of Agricultural and Life Science, Chungnam National University, Daejeon 34134, Korea.,Agricultural Bigdata Division, Rural Development Administration, Jeonju 54875, Korea
| | - Byoung-Kwan Cho
- Department of Biosystems Machinery Engineering, Collage of Agricultural and Life Science, Chungnam National University, Daejeon 34134, Korea
| | - Collins Wakholi
- Department of Biosystems Machinery Engineering, Collage of Agricultural and Life Science, Chungnam National University, Daejeon 34134, Korea
| | - Youngwook Seo
- National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54875, Korea
| | - Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Wang-Hee Lee
- Department of Biosystems Machinery Engineering, Collage of Agricultural and Life Science, Chungnam National University, Daejeon 34134, Korea
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14
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Ron OS, Garmyn AJ, O’Quinn TG, Brooks JC, Miller MF. Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.10.0032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The purpose of this study was to identify if consumers’ palatability scores of beef top loin steaks were affected by disclosing production practices or brands related to each product. Strip loins were selected to represent 5 treatments: Grain-Fed Natural (Natural), Certified Angus Beef (CAB), Local Grass Fed (Grass), USDA Select (Conventional), and USDA Certified Organic (Organic). Two separate experiments were conducted (n = 120/experiment). In Experiment 1 and 2, panelists received the 5 treatment samples in a standard blind testing format in segment 1 (S1). In the second segment (S2) of Experiment 1, short descriptions were read aloud to participants before receiving each of their 5 samples, but all samples were actually USDA Select (false disclosure). In the second segment of Experiment 2, treatment descriptions were provided that matched the 5 treatments samples (true disclosure). When consumers evaluated samples in S1, they rated the Natural and CAB samples more tender and juicier (P < 0.05) than the other 3 treatments, and Organic was the least tender. Flavor and overall liking were greater (P < 0.05) for Natural and CAB steaks, while Conventional was intermediate, and flavor and overall liking were lowest for Grass and Organic (P < 0.05). When consumers received Select samples representing the 5 treatments, false disclosure decreased tenderness and juiciness of Natural, increased flavor liking of CAB, and increased tenderness, flavor liking, and overall liking of Organic (P < 0.05). True treatment disclosure increased flavor liking and overall liking of CAB and Grass, increased overall liking of Natural, and decreased juiciness of Conventional (P < 0.05). These results indicate consumers’ perception of eating quality can be influenced by quality differentiated brand names and labeling claims, particularly claims related to production practices.
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Affiliation(s)
- O. S. Ron
- Texas Tech University Department of Animal and Food Sciences
| | - A. J. Garmyn
- Texas Tech University Department of Animal and Food Sciences
| | - T. G. O’Quinn
- Kansas State University Department of Animal Sciences and Industry
| | - J. C. Brooks
- Texas Tech University Department of Animal and Food Sciences
| | - M. F. Miller
- Texas Tech University Department of Animal and Food Sciences
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15
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Phelps MR, Garmyn A, Brooks JC, Mafi G, Duckett S, Legako J, O'Quinn T, Miller M. Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb.10338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S. consumers and to determine the relationship between marbling, flank streaking, intramuscular fat percentage (IMF), and palatability traits. Marbling and aging did not interact to affect any of the scores for palatability attributes, their acceptances, or the frequency of their overall eating quality classifications (P < 0.05). Consumers rated HIGH treatments (P < 0.05) as more tender, juicier, and with greater flavor liking and overall liking than MED or LOW, which were similar for all traits (P > 0.05). Aging also influenced (P < 0.05) all traits, as consumers scored 21 d samples greater for all palatability traits than their 42 d counterparts. A greater (P < 0.05) percentage of consumers categorized 42 d samples as ‘unsatisfactory’ and fewer as ‘better than everyday’ or ‘premium quality’ than 21 d samples. A larger proportion of consumers categorized HIGH samples as ‘premium quality’ than MED or LOW and fewer called HIGH ‘good everyday quality’ compared to MED (P < 0.05). Flank streaking, marbling score, and IMF were all influenced (P < 0.01) by marbling category in a linear fashion. Increasing marbling score, more so than flank streaking, was positively linked to increasing eating quality scores. Also, tenderness, juiciness and flavor liking are major drivers for consumer sensory scores for overall liking, with flavor liking having the strongest relationship to overall liking of lamb. Overall, consumers preferred HIGH marbling over LOW and MED marbling loin chops, but had difficulty distinguishing between LOW and MED. Furthermore, extending postmortem aging of lamb loin from 21 to 42 d reduced scores for eating quality traits.
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Affiliation(s)
- M. R. Phelps
- Texas Tech University Department of Animal and Food Sciences
| | | | - J. C. Brooks
- Texas Tech University Department of Animal and Food Sciences
| | | | | | | | | | - Mark Miller
- Texas Tech University Department of Animal and Food Sciences
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16
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Duan Y, Faucitano L, Rivest J, Graveline N, Cliche S, Gariépy C. Effects of slaughter weight and growth rate on the longissimus muscle metabolic characteristics, and pork sensory quality in pigs of two sexes. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
A total of 119 pigs were used to investigate the effect of slaughter weight (107, 115, and 125 kg), growth rate (fast vs. slow), and sex (barrows vs. gilts) on the longissimus muscle biochemical and sensory traits. Increasing slaughter weight to 125 kg resulted in greater postmortem activity of calpastatin (P = 0.01), lactate dehydrogenase (P = 0.01), and citrate synthase (P = 0.02). Pork toughness and juiciness at 6 d were affected by the interaction slaughter weight × growth rate × sex, with pork being tougher (P = 0.04) and juicer (P = 0.03) in slow-growing gilts slaughtered at 125 and 115 kg, respectively. Flavour was scored higher (P = 0.03) in pork from gilts than from barrows. Overall, based on the slight and likely undetectable differences by the average consumer in the meat sensory traits, it can be concluded that slaughter weight can be increased to 125 kg without appreciable effect on the sensory properties.
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Affiliation(s)
- Yan Duan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, People’s Republic of China
| | - Luigi Faucitano
- Agriculture and Agri-Food Canada, Sherbrooke R & D Centre, Sherbrooke, QC J1M 0C8, Canada
| | - Joël Rivest
- Conception Ro-Main, Saint-Lambert-de-Lauzon, QC G0S 2W0, Canada
| | - Nancy Graveline
- Agriculture and Agri-Food Canada, Food R & D Centre, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Simon Cliche
- Agriculture and Agri-Food Canada, Food R & D Centre, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Claude Gariépy
- Agriculture and Agri-Food Canada, Food R & D Centre, Saint-Hyacinthe, QC J2S 8E3, Canada
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17
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Martinez HA, Arnold AN, Brooks JC, Carr CC, Gehring KB, Griffin DB, Hale DS, Mafi GG, Johnson DD, Lorenzen CL, Maddock RJ, Miller RK, VanOverbeke DL, Wasser BE, Savell JW. National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.05.0028] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of steaks at retail establishments was 25.9 d with a range of 6 to 102 d, and those from foodservice establishments averaged 31.5 d with a range of 3 to 91 d. The retail steaks with the lowest WBS value (P < 0.05) was the boneless top loin, compared to the top round steaks, which had the higher (P < 0.05) average WBS value. For the foodservice sector, top loin and ribeye steaks had the lowest (P < 0.05) WBS values, whereas the top sirloin represented the highest (P < 0.05) WBS values. The top blade retail steaks received among the highest consumer ratings (P < 0.05), whereas the top round and bottom round steaks received among the lowest (P < 0.05) consumer ratings for overall liking, tenderness liking, tenderness level, flavor liking, and juiciness liking. For the foodservice sector, the ribeye and top loin steaks were rated higher (P < 0.05) than top sirloin steaks for all consumer rating categories. The WBS values and sensory ratings were comparable to previous surveys, indicating no substantial changes in tenderness. Additional emphasis in improving the tenderness of top and bottom round steaks is necessary to increase consumer acceptability of these cuts.
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Affiliation(s)
| | | | | | - Chad C. Carr
- University of Florida Department of Animal Sciences
| | | | | | | | - Gretchen G. Mafi
- Oklahoma State University Department of Animal and Food Sciences
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18
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Guzek D, Głąbska D, Gutkowska K, Wierzbicka A. Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles. Journal of Food Science and Technology 2016; 53:3778-3786. [PMID: 28017993 DOI: 10.1007/s13197-016-2364-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2016] [Accepted: 10/06/2016] [Indexed: 11/30/2022]
Abstract
The aim of the study was to analyse the attributes influencing consumer perception of grilled beef steaks. The objects were 30 carcasses out of which eight cuts were obtained (2100 single samples were prepared). A total of 350 consumers were asked to rate the meat samples (6 samples for each consumer) by assessing: tenderness, juiciness, flavour, overall acceptability and satisfaction. The MQ4, which is a combination of consumer rates for tenderness, juiciness, flavour and overall acceptability that is transformed into a single parameter with greater discriminatory ability, was calculated using linear discriminate analysis. The tenderloin was the cut that had the highest ratings for all attributes, however, tenderness, juiciness, MQ4 and consumer satisfaction evaluated for oyster blade were not significantly different from tenderloin. The results of this study indicated that consumer preferences regarding grilled steak were not influenced by fat class, conformation rib fat thickness and ossification score of the carcasses but only by the type of meat cuts.
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Affiliation(s)
- Dominika Guzek
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland
| | - Krystyna Gutkowska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland
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19
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Ellies-Oury MP, Cantalapiedra-Hijar G, Durand D, Gruffat D, Listrat A, Micol D, Ortigues-Marty I, Hocquette JF, Chavent M, Saracco J, Picard B. An innovative approach combining Animal Performances, nutritional value and sensory quality of meat. Meat Sci 2016; 122:163-172. [DOI: 10.1016/j.meatsci.2016.08.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 08/05/2016] [Accepted: 08/06/2016] [Indexed: 10/21/2022]
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20
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Djenane D, Beltrán JA, Camo J, Roncalés P. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano ( Origanum vulgare L.) active film under high O 2. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:4244-4257. [PMID: 28115765 PMCID: PMC5223259 DOI: 10.1007/s13197-016-2419-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2016] [Accepted: 11/24/2016] [Indexed: 10/20/2022]
Abstract
Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud MAMMERI of Tizi-Ouzou, 15000 Tizi-Ouzou, Algeria
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - José Antonio Beltrán
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - Javier Camo
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - Pedro Roncalés
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
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21
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Yancey JWS, Apple JK, Wharton MD. Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks. J Anim Sci 2016; 94:4434-4446. [DOI: 10.2527/jas.2016-0651] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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22
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Gagaoua M, Micol D, Picard B, Terlouw CEM, Moloney AP, Juin H, Meteau K, Scollan N, Richardson I, Hocquette JF. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures. Meat Sci 2016; 122:90-96. [PMID: 27501233 DOI: 10.1016/j.meatsci.2016.07.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 07/28/2016] [Accepted: 07/29/2016] [Indexed: 12/15/2022]
Abstract
Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55°C and 74°C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55°C than at 74°C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+7 to +24%, P<0.001) but lower scores for abnormal flavour (-10 to -17%, P<0.001) at 74°C. Abnormal flavour score by the French panel was higher at 74°C than at 55°C (+26%, P<0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel.
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Affiliation(s)
- Mohammed Gagaoua
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Didier Micol
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Brigitte Picard
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Claudia E M Terlouw
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Aidan P Moloney
- Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
| | - Hervé Juin
- INRA, UE1206, Elevage Alternatif et Santé Animale, Le Magneraud, F-17700 Saint Pierre d'Amilly, France
| | - Karine Meteau
- INRA, UE1206, Elevage Alternatif et Santé Animale, Le Magneraud, F-17700 Saint Pierre d'Amilly, France
| | - Nigel Scollan
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, SY23 3EB, UK
| | - Ian Richardson
- Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
| | - Jean-François Hocquette
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France.
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23
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Puente J, Samanta SS, Bruce HL. Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades. CANADIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1139/cjas-2015-0131] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Canadian beef is quality graded to characterize the potential eating quality of the cooked product. Instrumental meat quality characteristics of 48 m. longissimus thoracis (LT, rib eye) from four Canadian beef grades (Canada A, AA, AAA, and Prime, n = 12) before and after an additional 14-d aging were compared using a split plot design with grade, aging, and their interaction as fixed sources of variation. Mean percentage intramuscular fat was greatest in Canada Prime muscle and least in Canada A and AA muscles (P < 0.0001), whereas mean percentage drip loss was lower in Canada Prime muscle than in muscle from all other grades (P = 0.0348). Canada Prime and AAA muscles were redder and yellower than muscles from other grades even after aging (P < 0.03), which may be associated with increased fat content and indicative of accelerated myoglobin oxidation and increased myoglobin oxygenation. Shear force was not different among the Canada grades, although the differences between Canada AA cooked beef LT and that of Canada Prime and AAA carcasses approached significance (P = 0.0993). Results indicated that Canada quality grades did not differentiate beef on cooked product tenderness, substantiating that muscle compositional characteristics alone define beef grade advantages.
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Affiliation(s)
- Jose Puente
- Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Saranyu S. Samanta
- Department of Electrical and Computer Engineering, Electrical and Computer Engineering Research Facility, University of Alberta, Edmonton, AB T6G 2V4, Canada
| | - Heather L. Bruce
- Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Building, University of Alberta, Edmonton, AB T6G 2P5, Canada
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24
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Hunt MR, Legako JF, Dinh TTN, Garmyn AJ, O'Quinn TG, Corbin CH, Rathmann RJ, Brooks JC, Miller MF. Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content. Meat Sci 2016; 116:91-101. [PMID: 26874592 DOI: 10.1016/j.meatsci.2016.02.010] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 01/25/2016] [Accepted: 02/03/2016] [Indexed: 11/26/2022]
Abstract
Fatty acids (FA) in neutral and polar lipids (NL and PL) and volatile compounds were determined in Gluteus medius (GM), Longissimus lumborum (LL), Serratus ventralis (SV), and Semimembranosus (SM) muscles from upper 2/3 USDA Choice and Select quality grades (QG). Concentrations of NL FA (mg/g) were influenced by intramuscular fat (IMF) content being greater in upper 2/3 Choice compared with Select. The SV contained greater concentrations of NL FA; meanwhile, the SM contained the lowest quantities of NL FA. Percentages (g/100g of total FA) of NL SFA and MUFA were increased in beef with greater IMF content. Concentrations and percentages of PL FA had muscle specific differences between QG. Volatile compounds were primarily affected by muscle. Increases in SFA and MUFA were related with consumer liking, regardless of lipid fraction. Overall the influence of QG on SFA and MUFA was muscle specific. Therefore, each muscle may require specific considerations when considering FA, volatile compounds, and ultimately consumer liking.
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Affiliation(s)
- M R Hunt
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - J F Legako
- Department of Nutrition, Dietetics, & Food Sciences, Utah State University, Logan, UT 84322, United States.
| | - T T N Dinh
- Department of Animal & Dairy Sciences, Mississippi State University, Starkville, MS 39762, United States
| | - A J Garmyn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - T G O'Quinn
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - C H Corbin
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - R J Rathmann
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - J C Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - M F Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
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25
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Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades. Meat Sci 2016; 112:77-85. [DOI: 10.1016/j.meatsci.2015.10.018] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 10/22/2015] [Accepted: 10/28/2015] [Indexed: 11/21/2022]
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26
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Adcock LA, Sawyer JT, Lambert BD, Jones TN, Ball JJ, Wyatt RP, Jackson J. Aging implications on fresh muscle traits of Certified Angus Beef steaks. J Anim Sci 2015; 93:5863-72. [PMID: 26641197 DOI: 10.2527/jas.2015-9300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Vacuum-packaged Certified Angus Beef (CAB) subprimals ( = 72) that included the longissimus thoracis (LT), longissimus lumborum (LL), gluteus medius (GM), and infraspinatus (IF) muscles were purchased from a major beef packing facility. Subprimals were allocated to 1 of 3 aging periods (14, 28, or 42 d) and aged at 2°C. After aging, 5 steaks were cut from each subprimal and assigned to pH, water-holding capacity, Warner-Bratzler shear force (WBSF), cooked color, cooking yield, cooking loss, and sensory panel analysis. Infraspinatus steaks were more tender ( < 0.05) than all other steaks, and subprimals aged 14 d had greater ( < 0.05) WBSF values than the other 2 aging periods, regardless of muscle. Water-holding capacity and cook yield were greater ( < 0.05) for LL and LT than IF and GM steaks, whereas purge loss was greater ( < 0.05) for IF and GM than LL and LT steaks. Throughout the aging periods, pH declined for all muscle groups, with IF steaks having the greatest ( < 0.05) pH values among all muscles. Among IF steaks, sensory evaluations of all attributes did not ( ≥ 0.26) differ across aging periods; yet among LT steaks, consumers rated those aged 14 d greater ( < 0.05) in overall impression than LT steaks aged 28 and 42 d. Among LT steaks, those aged 14 d received greater ( < 0.05) flavor ratings than LT steaks subjected to longer aging periods, and LT steaks aged 14 d received the greatest ( < 0.05) overall impression, with consumers giving greater ( < 0.05) overall impression scores to LT steaks aged 42 d over those aged 28 d. Aging period had no effect ( ≥ 0.017) on consumer ratings for flavor, tenderness, juiciness, or overall impression of LL steaks. Among GM steaks, consumers rated steaks aged 14 and 28 d more ( < 0.05) flavorful than those aged 42 d, and consumer ratings for overall impression were greater ( < 0.05) for GM steaks aged 28 d than for GM steaks aged 42 d; however, consumers failed ( = 0.035) to note differences in tenderness scores of GM steaks in response to aging period. Furthermore, consumers indicated a greater ( < 0.05) likelihood to purchase LT steaks aged 14 d over LT steaks aged 28 d, LL steaks aged 42 d over LL steaks aged 14 d, and GM steaks aged 14 and 28 d over GM steaks aged 42 d. These results indicate that consumers struggled to identify steak flavor attributes and suggest that the benefit of aging for premium beef products does not offer a tremendous sensory advantage to the consumer.
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27
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Kerth CR, Miller RK. Beef flavor: a review from chemistry to consumer. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2783-2798. [PMID: 25857365 DOI: 10.1002/jsfa.7204] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2014] [Revised: 02/20/2015] [Accepted: 04/01/2015] [Indexed: 06/04/2023]
Abstract
This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness.
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Affiliation(s)
- Chris R Kerth
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843, USA
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843, USA
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28
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Legako JF, Brooks JC, O'Quinn TG, Hagan TDJ, Polkinghorne R, Farmer LJ, Miller MF. Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles. Meat Sci 2015; 100:291-300. [PMID: 25460139 DOI: 10.1016/j.meatsci.2014.10.026] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Revised: 10/23/2014] [Accepted: 10/27/2014] [Indexed: 11/18/2022]
Abstract
Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades(Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were determined. Consumer scores and volatiles differed (P < 0.05) between muscles. Consumers scored Psoas major highest for tenderness, juiciness, flavor liking and overall liking, followed by Longissimus lumborum, Gluteus medius, and Semimembranosus (P < 0.05). Principal component analysis revealed clustering of compound classes, formed by related mechanisms. Volatile n-aldehydes were inversely related to percent fat. Increases in lipid oxidation compounds were associated with Gluteus medius and Semimembranosus, while greater quantities of sulfur-containing compounds were associated with Psoas major. Relationships between palatability scores and volatile compound classes suggest that differences in the pattern of volatile compounds may play a valuable role in explaining consumer liking.
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29
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Wang X, Sun Y, Liu A, Wang X, Gao J, Fan X, Shang J, Wang Y. Modeling structural and compositional changes of beef during human chewing process. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Legako J, Dinh T, Miller M, Brooks J. Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions. Meat Sci 2015; 100:246-55. [DOI: 10.1016/j.meatsci.2014.10.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Revised: 10/10/2014] [Accepted: 10/16/2014] [Indexed: 10/24/2022]
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O'Quinn TG, Brooks JC, Miller MF. Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness. J Food Sci 2015; 80:S444-9. [PMID: 25597832 DOI: 10.1111/1750-3841.12775] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Accepted: 12/16/2014] [Indexed: 11/30/2022]
Abstract
A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference of degree of doneness and fed 4 samples of their preferred doneness (a warm-up and one from each USDA quality grade treatment in a random order). Consumers evaluated steaks on an 8-point verbally anchored hedonic scale for tenderness, juiciness, flavor, and overall like as well as rated steaks as acceptable or unacceptable for all palatability traits. Quality grade had no effect (P > 0.05) on consumer ratings for tenderness, juiciness, flavor, and overall like scores, with all traits averaging above a 7 ("like very much") on the 8-point scale. In addition, no differences (P > 0.05) were found in the percentage of samples rated as acceptable for all palatability traits, with more than 94% of samples rated acceptable for each trait in all quality grades evaluated. Steaks cooked to well-done had lower (P < 0.05) juiciness scores than steaks cooked to very-rare or medium-rare and were rated lower for tenderness (P < 0.05) than steaks cooked to a very-rare degree of doneness. Results indicate consumers were not able to detect differences in tenderness, juiciness, flavor, or overall like among beef tenderloin steaks from USDA Choice and Select quality grades.
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Affiliation(s)
- Travis G O'Quinn
- 247 Weber Hall, Dept. of Animal Sciences and Industry, Kansas State Univ, Manhattan, KS, 66506, U.S.A
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Lang Y, Wu B, Sun B, Xie P, Sha K, Li H, Lu L, Liu X. Consumer Evaluation of Chinese Instant-boiled Beef. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yumiao Lang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences
| | - Bin Wu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences
| | - Baozhong Sun
- Institute of Animal Science, Chinese Academy of Agricultural Sciences
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences
| | - Kun Sha
- Institute of Animal Science, Chinese Academy of Agricultural Sciences
| | - Haipeng Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences
| | - Ling Lu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences
| | - Xuan Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences
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Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles. Animal 2015; 9:179-90. [DOI: 10.1017/s1751731114002389] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Guzek D, Głąbska D, Gutkowska K, Wierzbicki J, Woźniak A, Wierzbicka A. Analysis of the factors creating consumer attributes of roasted beef steaks. Anim Sci J 2014; 86:333-9. [DOI: 10.1111/asj.12278] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Accepted: 06/11/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Dominika Guzek
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
| | - Dominika Głąbska
- Department of Dietetics; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
| | - Krystyna Gutkowska
- Department of Organization and Consumption Economics; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
| | - Jerzy Wierzbicki
- Department of Organization and Consumption Economics; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
- Polish Beef Association; Warsaw Poland
| | - Alicja Woźniak
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
- Polish Beef Association; Warsaw Poland
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (SGGW-WULS); Warsaw Poland
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Corbin CH, O'Quinn TG, Garmyn AJ, Legako JF, Hunt MR, Dinh TTN, Rathmann RJ, Brooks JC, Miller MF. Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. Meat Sci 2014; 100:24-31. [PMID: 25299587 DOI: 10.1016/j.meatsci.2014.09.009] [Citation(s) in RCA: 134] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Accepted: 09/16/2014] [Indexed: 10/24/2022]
Abstract
The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, Standard, Australian Wagyu, American Wagyu, Holstein Select, Holstein Top Choice (upper 2/3 Choice) and Grass-finished] was evaluated by consumers and a trained flavor panel. In general, tenderness, juiciness, flavor, and overall liking ratings as well as acceptability percentage for each trait, increased with increased fat levels. Moreover, overall liking was highly correlated (P<0.01) with flavor liking (r=0.96) as well as fat percentage (r=0.79). Beef flavor scores were positively associated (P<0.01) with fat-like (r=0.67) and umami (r=0.59) flavors. Fat level was the primary driver of beef flavor acceptability in all samples when no undesirable off-flavors were present.
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Affiliation(s)
- C H Corbin
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - T G O'Quinn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - A J Garmyn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - J F Legako
- Department of Nutrition, Dietetics & Food Sciences, Utah State University, Logan, UT 84322, USA
| | - M R Hunt
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - T T N Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS 39762, USA
| | - R J Rathmann
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - J C Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - M F Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
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Hunt M, Garmyn A, O'Quinn T, Corbin C, Legako J, Rathmann R, Brooks J, Miller M. Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses. Meat Sci 2014; 98:1-8. [DOI: 10.1016/j.meatsci.2014.04.004] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Revised: 03/25/2014] [Accepted: 04/10/2014] [Indexed: 11/25/2022]
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Tedford JL, Rodas-González A, Garmyn AJ, Brooks JC, Johnson BJ, Starkey JD, Clark GO, Derington AJ, Collins JA, Miller MF. U. S. consumer perceptions of U. S. and Canadian beef quality grades. J Anim Sci 2014; 92:3685-92. [PMID: 24802035 DOI: 10.2527/jas.2014-7739] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A U.S. consumer (n = 642) study (Baltimore, MD; Phoenix, AZ; and Lubbock, TX) was conducted to compare consumer sensory scores of U.S. beef (83 USDA Choice [Choice] and 96 USDA Select [Select]) and Canadian beef (77 AAA and 82 AA) strip loins. Strip loins (n = 338) were obtained from beef processors in Canada and the United States and were wet aged until 21 d postmortem at 2°C. Marbling scores were assigned at 21 d and loins were paired according to quality grades and marbling score. Strip loins were fabricated into 2.54-cm thick steaks; steaks were vacuum packaged and frozen until further evaluations. Proximate analysis was performed to compare fat, moisture, and protein. Choice and Canadian AAA had similar marbling scores and intramuscular fat. Both Choice and Canadian AAA had greater (P < 0.05) marbling scores and intramuscular fat than Canadian AA, but Select strip loins had intermediate values that were not different from any of the other grades (P > 0.05). Consumers' opinions did not differ when comparing equivalent grades (Choice with Canadian AAA and Select with Canadian AA), but they rated Choice and Canadian AAA more palatable than Select and Canadian AA for all sensory attributes (P < 0.05). Regarding percentage of acceptability and likelihood to buy score, consumers indicated a preference and greater probability to buy (P = 0.001 and P = 0.004, respectively) strip loin steaks from higher quality grade carcasses (Choice and Canadian AAA) than lower quality grade carcasses (Select and Canada AA). Additionally, consumers gave their opinion of Canadian beef, where its quality and safety were rated as "good" to "excellent" for both attributes (76.72% and 88.36%, respectively; P < 0.05), feeling confident in beef that is imported from Canada. In the same way, consumers indicated that country-of-origin labeling was a minimal factor influencing their beef steak purchasing decisions. Results from this consumer study indicated U.S. consumers could not differentiate between U.S. and Canadian beef within comparable quality grades; however, strip loin steaks from higher quality grades were more palatable than lower quality grades according to consumer scores for eating quality traits.
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Affiliation(s)
- J L Tedford
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - A Rodas-González
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - A J Garmyn
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - J C Brooks
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - B J Johnson
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - J D Starkey
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - G O Clark
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - A J Derington
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - J A Collins
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
| | - M F Miller
- Department of Animal and Food Science, Texas Tech University, Lubbock 79409
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Gomes C, Pflanzer S, Cruz A, de Felício P, Bolini H. Sensory descriptive profiling and consumer preferences of beef strip loin steaks. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.061] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Determination of the Freshness of Beef Strip Loins (M. longissimus lumborum) Using Electronic Nose. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9796-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Howard ST, Woerner DR, Scanga JA, VanOverbeke DL, Mafi GG, Igo JL, Salman MD, Tatum JD, Belk KE. North American Beef Tenderness Survey 2011–2012: Benchmarking tenderness and sample shipping procedures1. J Anim Sci 2013; 91:5981-8. [DOI: 10.2527/jas.2013-7040] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- S. T. Howard
- Center for Meat Safety and Quality, Colorado State University, Fort Collins 80523-1171
| | - D. R. Woerner
- Center for Meat Safety and Quality, Colorado State University, Fort Collins 80523-1171
| | | | - D. L. VanOverbeke
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - G. G. Mafi
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | - J. L. Igo
- Center for Meat Safety and Quality, Colorado State University, Fort Collins 80523-1171
| | - M. D. Salman
- Animal Population Health Institute, Colorado State University 80523-1164
| | - J. D. Tatum
- Center for Meat Safety and Quality, Colorado State University, Fort Collins 80523-1171
| | - K. E. Belk
- Center for Meat Safety and Quality, Colorado State University, Fort Collins 80523-1171
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Toohey E, van de Ven R, Thompson J, Geesink G, Hopkins D. SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions. Meat Sci 2013; 93:187-93. [DOI: 10.1016/j.meatsci.2012.08.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2011] [Revised: 02/22/2012] [Accepted: 08/23/2012] [Indexed: 10/27/2022]
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Chriki S, Gardner GE, Jurie C, Picard B, Micol D, Brun JP, Journaux L, Hocquette JF. Cluster analysis application identifies muscle characteristics of importance for beef tenderness. BMC BIOCHEMISTRY 2012; 13:29. [PMID: 23259756 PMCID: PMC3544649 DOI: 10.1186/1471-2091-13-29] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Accepted: 12/17/2012] [Indexed: 11/10/2022]
Abstract
BACKGROUND An important controversy in the relationship between beef tenderness and muscle characteristics including biochemical traits exists among meat researchers. The aim of this study is to explain variability in meat tenderness using muscle characteristics and biochemical traits available in the Integrated and Functional Biology of Beef (BIF-Beef) database. The BIF-Beef data warehouse contains characteristic measurements from animal, muscle, carcass, and meat quality derived from numerous experiments. We created three classes for tenderness (high, medium, and low) based on trained taste panel tenderness scores of all meat samples consumed (4,366 observations from 40 different experiments). For each tenderness class, the corresponding means for the mechanical characteristics, muscle fibre type, collagen content, and biochemical traits which may influence tenderness of the muscles were calculated. RESULTS Our results indicated that lower shear force values were associated with more tender meat. In addition, muscles in the highest tenderness cluster had the lowest total and insoluble collagen contents, the highest mitochondrial enzyme activity (isocitrate dehydrogenase), the highest proportion of slow oxidative muscle fibres, the lowest proportion of fast-glycolytic muscle fibres, and the lowest average muscle fibre cross-sectional area. Results were confirmed by correlation analyses, and differences between muscle types in terms of biochemical characteristics and tenderness score were evidenced by Principal Component Analysis (PCA). When the cluster analysis was repeated using only muscle samples from m. Longissimus thoracis (LT), the results were similar; only contrasting previous results by maintaining a relatively constant fibre-type composition between all three tenderness classes. CONCLUSION Our results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower cross-sectional area of fibres, and an overall fibre type composition displaying more oxidative fibres than glycolytic fibres.
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Affiliation(s)
- Sghaier Chriki
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
- UNCEIA, Paris Cedex, 12,75595, France
| | | | - Catherine Jurie
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
| | - Brigitte Picard
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
| | - Didier Micol
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
| | - Jean-Paul Brun
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
| | | | - Jean-Francois Hocquette
- INRA, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, F-63122, France
- INRA, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Theix Saint Genès Champanelle, F-63122, France
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Polati R, Menini M, Robotti E, Millioni R, Marengo E, Novelli E, Balzan S, Cecconi D. Proteomic changes involved in tenderization of bovine Longissimus dorsi muscle during prolonged ageing. Food Chem 2012; 135:2052-69. [PMID: 22953957 DOI: 10.1016/j.foodchem.2012.06.093] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Revised: 06/05/2012] [Accepted: 06/25/2012] [Indexed: 02/07/2023]
Abstract
To study proteomic changes involved in tenderization of bovine Longissimus dorsi four Charolaise heifers and four Charolaise bull's muscles were sampled at slaughter after early and long ageing (2-4°C for 12 and 26days respectively). Descriptive sensory evaluation of samples were performed and their tenderness evaluated by Warner-Bratzler shear force test. Protein composition of fresh muscle and of meat aged was analysed by cartesian and polar 2-D electrophoresis. Student's t-test and Ranking-PCA analyses were performed to detect proteomic modulation, and the selected protein spots were identified by nano-HPLC-Chip MS/MS. This research has demonstrated that there are no differences between proteomic patterns of male and females Longissimus dorsi muscle, and that the extension of ageing beyond 12days, did not brings any concrete advantage in terms of sensory quality. Furthermore, the data presented here demonstrated that meat maturation caused changes of the abundance of proteins involved in metabolic, structural, and stress related processes.
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Affiliation(s)
- Rita Polati
- Department of Biotechnology, Proteomics and Mass Spectrometry Laboratory, University of Verona, Strada le Grazie 15, 37134 Verona, Italy
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Melucci LM, Panarace M, Feula P, Villarreal EL, Grigioni G, Carduza F, Soria LA, Mezzadra CA, Arceo ME, Papaleo Mazzucco J, Corva PM, Irurueta M, Rogberg-Muñoz A, Miquel MC. Genetic and management factors affecting beef quality in grazing Hereford steers. Meat Sci 2012; 92:768-74. [PMID: 22818350 DOI: 10.1016/j.meatsci.2012.06.036] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2011] [Revised: 06/22/2012] [Accepted: 06/25/2012] [Indexed: 11/17/2022]
Abstract
Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner-Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene (E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and marbling were affected by CAPN1 316 and E2FB and Warner-Bratzler meat tenderness by the former. The results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common practice. The most important sources of variation in tenderness and color of meat remained unaccounted for.
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Affiliation(s)
- L M Melucci
- Área de Investigación en Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, Ruta Nac. 226 km 73.5, (7620) Balcarce, Buenos Aires, Argentina
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O'Quinn TG, Brooks JC, Polkinghorne RJ, Garmyn AJ, Johnson BJ, Starkey JD, Rathmann RJ, Miller MF. Consumer assessment of beef strip loin steaks of varying fat levels. J Anim Sci 2012; 90:626-34. [DOI: 10.2527/jas.2011-4282] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- T. G. O'Quinn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409
| | - J. C. Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409
| | - R. J. Polkinghorne
- Marrinya Pty. Ltd., 70 Vigilantis Rd., Wuk Wuk, Victoria 3875, Australia
| | - A. J. Garmyn
- Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409
| | - B. J. Johnson
- Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409
| | - J. D. Starkey
- Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409
| | - R. J. Rathmann
- Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409
| | - M. F. Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409
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CLABORN SHAWNW, GARMYN ANDREAJ, BROOKS JCHANCE, RATHMANN RYANJ, RAMSEY CBOYD, THOMPSON LESLIED, MILLER MARKF. CONSUMER EVALUATION OF THE PALATABILITY OF USDA SELECT, USDA CHOICE AND CERTIFIED ANGUS BEEF STRIP LOIN STEAKS FROM RETAIL MARKETS IN LUBBOCK, TEXAS, U.S.A. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00415.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Finishing cattle at pasture at 30months of age or indoors at 25months of age: Effects on selected carcass and meat quality characteristics. Livest Sci 2011. [DOI: 10.1016/j.livsci.2011.04.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Garmyn AJ, Hilton GG, Mateescu RG, Morgan JB, Reecy JM, Tait RG, Beitz DC, Duan Q, Schoonmaker JP, Mayes MS, Drewnoski ME, Liu Q, VanOverbeke DL. Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits. J Anim Sci 2011; 89:2849-58. [PMID: 21512113 DOI: 10.2527/jas.2010-3497] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific mineral concentrations did not demonstrate strong correlations with WBSF or sensory traits (r = -0.14 to 0.16). However, minerals appeared to have a stronger relationship with flavor; all minerals evaluated except Ca and Mn were positively correlated (P < 0.05) with beef flavor. Stearic acid (C18:0), C18:2, C20:4, and PUFA were negatively correlated (P < 0.05) with all 3 panelist tenderness traits (r = -0.09 to -0.22) and were positively correlated (P < 0.05) with WBSF (r = 0.09 to 0.15). The MUFA were positively correlated (P < 0.05) with panelist tenderness ratings (r = 0.07 to 0.10) and negatively associated (P < 0.05) with WBSF (r = -0.11). The strongest correlations with juiciness were negative relationships (P < 0.05) with C18:2, C18:3, C20:4, and PUFA (r = -0.08 to -0.20). Correlations with beef flavor were weak, but the strongest was a positive relationship with MUFA (r = 0.13). Quality grade affected (P < 0.05) WBSF, TBARS, and all trained sensory panel traits, except livery/metallic flavor. As quality grade increased, steaks were more tender (P < 0.05), as evidenced by both WBSF and sensory panel tenderness ratings. Prime steaks were rated juiciest (P < 0.05) by panelists, whereas Select and Low Choice were similarly rated below Top Choice for sustained juiciness. Quality grade influenced (P < 0.05) beef flavor, but not in a linear fashion. Although there were significant correlations, these results indicate tenderness, juiciness, and flavor are not strongly influenced by individual nutrient components in beef LM. Furthermore, the positive linear relationships between USDA quality grade and beef palatability traits suggest quality grade is still one of the most valuable tools available to predict beef tenderness.
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Affiliation(s)
- A J Garmyn
- Oklahoma State University, Department of Animal Science, Stillwater, Oklahoma 74078, USA
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Powell L, Nicholson KL, Huerta-Montauti D, Miller RK, Savell JW. Constraints on establishing threshold levels for Warner - Bratzler shear-force values based on consumer sensory ratings for seven beef muscles. ANIMAL PRODUCTION SCIENCE 2011. [DOI: 10.1071/an10267] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Steaks (n = 560) from US Department of Agriculture (USDA) Choice and Select, including M. gluteobiceps, M. gluteus medius, M. infraspinatus, M. longissimus lumborum, M. rectus femoris, M. triceps brachii and M. vastus lateralis, were evaluated for palatability characteristics and tenderness acceptability by a central-location consumer panel (n = 205 consumers) and Warner–Bratzler shear (WBS) analysis to determine whether threshold values could be identified for these muscles. There were significant interactions for muscle × USDA quality grade for sensory-panel overall like and WBS values. In general, USDA quality grade affected overall like and WBS values for the M. gluteobiceps and M. rectus femoris, but no real differences due to grade were found for the rest of the muscles studied, except for the WBS values for the M. gluteus medius. Regardless of USDA quality grade, the M. infraspinatus had the lowest (P < 0.05) WBS values and was comparable (P > 0.05) in overall like ratings to the M. longissimus lumborum. Percentage of muscles that would be expected to have a tenderness rating ‘slightly tender’ or higher on the basis of WBS values at the 95% confidence interval ranged from 40% for the M. vastus lateralis to 100% for the M. infraspinatus. There were no clear threshold levels for WBS values that would correspond to certain tenderness like ratings, possibly because of the narrow range of tenderness observed within each muscle. For the muscles studied, how consumers rated them appeared to be independent of the WBS values and may make it difficult to develop WBS thresholds for predicting consumer acceptability of these muscles.
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