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Marie-Pierre EO, Benoit G, Muriel D, Sandrine P, Patrick S, Jean-François H, Emmanuel A. Evolution of Sensory Properties of Beef during Long Dry Ageing. Foods 2022; 11:foods11182822. [PMID: 36140948 PMCID: PMC9498226 DOI: 10.3390/foods11182822] [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: 08/13/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Ageing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increasing ageing time, in order to propose an optimal duration, allowing a compromise between quality and meat weight loss reduction. Our study was performed on 32 samples from 8 animals for which the Longissimus thoracis sensory properties were analysed at different stages of ageing (7, 16, 35 and 60-days post-slaughter). This work showed an increase in the dry matter content of meat with increasing ageing duration, concomitant with a slight increase in pH. Although the luminance of the meat is stabilized after 14-days, the red and yellow indices decrease until 35-days of ageing. Iron content also decreases with ageing duration. Finally, the kinetic evolution of muscle rheological properties indicates that the toughness decreases at least up to 35-days on raw meat. Cooking seems to homogenise the tenderness of the samples, no difference was noticed between the different ageing durations when meat was cooked. These first experimental data need to be confirmed with different animal types.
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Affiliation(s)
- Ellies-Oury Marie-Pierre
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213, Recherches sur les Herbivores, 63122 Saint Genès Champanelle, France
- Bordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
- Correspondence:
| | - Grossiord Benoit
- Bordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
- UMR CNRS 5248, CBMN, Université de Bordeaux, 33160 Pessac, France
| | - Denayrolles Muriel
- Bordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
- UMR CNRS 5248, CBMN, Université de Bordeaux, 33160 Pessac, France
| | - Papillon Sandrine
- Bordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
| | - Sauvant Patrick
- Bordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
- UMR CNRS 5248, CBMN, Université de Bordeaux, 33160 Pessac, France
| | - Hocquette Jean-François
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213, Recherches sur les Herbivores, 63122 Saint Genès Champanelle, France
| | - Aussems Emmanuel
- JA Gastronomie, ZI de la Romanerie Rue du Paon, 49124 Saint Barthélemy d’Anjou, France
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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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Lawrence MT, Lawrence TE. At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple puree. Meat Sci 2021; 176:108487. [DOI: 10.1016/j.meatsci.2021.108487] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/28/2021] [Accepted: 03/02/2021] [Indexed: 10/22/2022]
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Testing different devices to assess the meat tenderness: preliminary results. Journal of Food Science and Technology 2021; 58:2441-2446. [PMID: 33967340 DOI: 10.1007/s13197-020-04941-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/23/2020] [Accepted: 12/16/2020] [Indexed: 10/22/2022]
Abstract
Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner-Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (Bos indicus) with initial body weight 330 ± 40 kg, 20-24 months of age, were slaughtered after 100 days on feed. Subsequently, 48 h post-slaughter, Longissimus thoracis (LT) samples were collected between the 10th and 13th ribs. Six LT samples from each animal were used to evaluate tenderness and cooking losses through analysis of variance and regression analyses. No interaction between device × temperature was observed (p = 0.57). Shear force values were greater (p < 0.05) as endpoint cooking increased and the results from CT3 were close to the ones using the WBSF (R2 = 0.76; p < 0.0001). In conclusion, the digital CT3 can replace the mechanical WBSF because these devices were strongly correlated (r = 0.85; p < 0.00). However, the results from FHT were underestimated (R2 = 0.19; p < 0.006), indicating that FHT device should not be used for the evaluation of meat tenderness.
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Sadowska A, Świderski F, Kostyra E, Rachtan‐Janicka J, Najman K. Effect of ageing time on quality characteristics of different bovine muscles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14505] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anna Sadowska
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
| | - Franciszek Świderski
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
| | - Eliza Kostyra
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
| | - Joanna Rachtan‐Janicka
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
| | - Katarzyna Najman
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
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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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Smaldone G, Marrone R, Vollano L, Peruzy MF, Barone CMA, Ambrosio RL, Anastasio A. Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Ital J Food Saf 2019; 8:8100. [PMID: 31632927 PMCID: PMC6784598 DOI: 10.4081/ijfs.2019.8100] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Accepted: 07/09/2019] [Indexed: 11/22/2022] Open
Abstract
The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.
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Affiliation(s)
| | - Raffaele Marrone
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Lucia Vollano
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Maria Francesca Peruzy
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | | | - Rosa Luisa Ambrosio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy
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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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9
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Tindel SB, Murray AR, Arnold AN, Griffin DB, Miller RK, Gehring KB, Savell JW. Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2018.05.0014] [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
Paired USDA Choice top sirloin butts (n = 60) were divided equally across 3 trials: 1) blade tenderized (BT) versus non-blade tenderized (NBT), 2) refrigerated versus frozen aging/storage, and 3) 14-d versus 35-d refrigerated aging. Steaks from subprimals were evaluated using Warner-Bratzler Shear (WBS) force testing and consumer sensory evaluation. Consumers found BT steaks to be more tender and palatable compared to NBT steaks (P < 0.05), even though WBS values did not differ. Steaks from refrigerated versus frozen and 14- versus 35-d age treatments did not differ (P > 0.05) in consumer sensory ratings or WBS values. When compared to refrigerated, frozen storage of product did not affect consumer sensory ratings. Lack of differences between 14- and 35-d aging treatments indicated that the top sirloin butt did not require extended-aging periods to increase tenderness. Blade tenderization remains important for the top sirloin; however, purveyors may have options in postmortem aging and frozen storage of product without sacrificing quality.
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Affiliation(s)
- Spencer B. Tindel
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Adam R. Murray
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Ashley N. Arnold
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Davey B. Griffin
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Rhonda K. Miller
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Kerri B. Gehring
- Texas A&M University Meat Science Section, Department of Animal Science
| | - Jeffrey W. Savell
- Texas A&M University Meat Science Section, Department of Animal Science
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10
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Morton JD, Pearson RG, Lee HYY, Smithson S, Mason SL, Bickerstaffe R. High pressure processing improves the tenderness and quality of hot-boned beef. Meat Sci 2017. [DOI: 10.1016/j.meatsci.2017.06.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hwa SH, Kim JH, Kim JH, Jang HJ, Ju MG, Cho W, Lee CH. Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging. Korean J Food Sci Anim Resour 2016; 36:760-768. [PMID: 28115887 PMCID: PMC5243960 DOI: 10.5851/kosfa.2016.36.6.760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/17/2016] [Accepted: 11/24/2016] [Indexed: 01/31/2023] Open
Abstract
The present study was performed to determine the effect of dietary supplementation with processed sulfur on the quality and stability of vacuum packaged pork during aging time. All groups were designated into two groups; NP, a group fed basal diet and SP, a group fed basal diet and processed sulfur, 3 g/kg feed. Following vacuum packaging, Longissimus dorsi muscles were vacuum-packaged and stored under refrigerated condition (1-2℃) for 21 d. Weight loss of the SP group was lower (p<0.05) than that of the NP group. Interaction effect of shear force and cooking loss was observed (p<0.05). Redness values of the SP group at 14 and 21 d after storage were higher than those of the NP group (p<0.05). Lipid oxidation and volatile basic nitrogen (VBN) levels in the SP group were retarded (p<0.05) compared to that of the NP group during storage. Aspartic and glutamic acid in SP were higher than in NP (p<0.1). There was no significant (p>0.05) difference in TPC between the both groups during storage. Therefore, vacuum packaged pork from pigs fed processed sulfur had better aging yield and storage stability than pork from pigs fed basal diet.
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Affiliation(s)
- Sung-Hyun Hwa
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji-Han Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | | | | | | | | | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Obuz E, Akkaya L, Gök V, Dikeman ME. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat Sci 2014; 96:1227-32. [DOI: 10.1016/j.meatsci.2013.11.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 11/15/2013] [Accepted: 11/19/2013] [Indexed: 10/26/2022]
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Apple JK, Machete JB, Stackhouse RJ, Johnson TM, Keys CA, Yancey JWS. Color stability and tenderness variations within the gluteus medius from beef top sirloin butts. Meat Sci 2013; 96:56-64. [PMID: 23896137 DOI: 10.1016/j.meatsci.2013.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Revised: 05/29/2013] [Accepted: 06/10/2013] [Indexed: 10/26/2022]
Abstract
Beef top sirloin butts (n=48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14 days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from each section was cut into lateral (LAT), central (CENT) and medial (MED) portions, packaged aerobically, and displayed for 7 days, whereas the second steaks were cooked to 71°C for WBSF. Top Choice-steaks were redder and more yellow (P<0.05) than Select steaks during display. Cooking losses were greatest (P<0.05) in the MED, and least (P<0.05) in the CENT, portions of GM steaks. Neither QG nor YG category affected WBSF, but differences within the GM were found for (P<0.05) WBSF. Results of this experiment indicate tenderness and color stability gradients exist within the GM.
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Affiliation(s)
- Jason K Apple
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701, USA.
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Adler JM, Geornaras I, Belk KE, Smith GC, Sofos JN. Thermal Inactivation of Escherichia coli O157:H7 Inoculated at Different Depths of Non-Intact Blade-Tenderized Beef Steaks. J Food Sci 2012; 77:M108-14. [DOI: 10.1111/j.1750-3841.2011.02552.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pietrasik Z, Shand P. Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks. Meat Sci 2011; 88:8-13. [DOI: 10.1016/j.meatsci.2010.11.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2009] [Revised: 11/23/2010] [Accepted: 11/26/2010] [Indexed: 10/18/2022]
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16
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González-Rios H, Peña-Ramos A, Valenzuela M, Zamorano-García L, Cumplido-Barbeitia G, González-Méndez N, Huerta-Leidenz N. Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.-Imported and Northwestern Mexico Retail Beef. J Food Sci 2010; 75:C747-52. [DOI: 10.1111/j.1750-3841.2010.01849.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Sasaki K, Motoyama M, Yasuda J, Yamamoto T, Oe M, Narita T, Imanari M, Fujimura S, Mitsumoto M. Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers. Meat Sci 2010; 86:422-9. [DOI: 10.1016/j.meatsci.2010.05.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2009] [Revised: 04/13/2010] [Accepted: 05/14/2010] [Indexed: 11/29/2022]
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18
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Lee JM, Choe JH, Lee HK, Na JC, Kim YH, Cheon DW, Sea SC, Hwang KS. Effect of Quality Grades on Carcass Characteristics, Physico-chemical and Sensory Traits of Longissimus Dorsi in Hanwoo. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.3.495] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle. Meat Sci 2010; 84:512-7. [DOI: 10.1016/j.meatsci.2009.10.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2009] [Revised: 09/29/2009] [Accepted: 10/03/2009] [Indexed: 11/19/2022]
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20
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Carmody RN, Wrangham RW. The energetic significance of cooking. J Hum Evol 2009; 57:379-91. [PMID: 19732938 DOI: 10.1016/j.jhevol.2009.02.011] [Citation(s) in RCA: 166] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2007] [Revised: 02/01/2009] [Accepted: 02/25/2009] [Indexed: 11/30/2022]
Abstract
While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein, and lipid, and we therefore consider plant and animal foods separately. Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defence against pathogens. If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking. We suggest that if non-thermal processing methods such as pounding were used by Lower Palaeolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by non-thermal processing, including the relatively complete gelatinisation of starch, efficient denaturing of proteins, and killing of food borne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.
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Affiliation(s)
- Rachel N Carmody
- Department of Human Evolutionary Biology, Harvard University, 11 Divinity Avenue, Cambridge, MA 02138, USA
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King DA, Wheeler TL, Shackelford SD, Pfeiffer KD, Nickelson R, Koohmaraie M. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius1,2. J Anim Sci 2009; 87:2952-60. [DOI: 10.2527/jas.2009-1803] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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King DA, Wheeler TL, Shackelford SD, Koohmaraie M. Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles1,2. J Anim Sci 2009; 87:275-84. [DOI: 10.2527/jas.2007-0809] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Huerta-Montauti D, Miller RK, Pfeiffer CES, Pfeiffer KD, Nicholson KL, Osburn WN, Savell JW. Identifying muscle and processing combinations suitable for use as beef for fajitas. Meat Sci 2008; 80:259-71. [PMID: 22063330 DOI: 10.1016/j.meatsci.2007.11.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2007] [Revised: 11/26/2007] [Accepted: 11/28/2007] [Indexed: 11/25/2022]
Abstract
Four different treatments-control, papain, blade tenderization, and papain+blade tenderization-were applied to sixty USDA Choice M. diaphragma pars costalis, M. transversus abdominis, M. obliquus abdominis internus, M. rhomboideus, M. trapezius, M. latissimus, and M. serratus ventralis. Trained (n=6) and consumer (n=81) panelists scored papain samples higher for most sensory traits. Treatment tended not to affect the palatability scores of the M. diaphragma pars costalis and M. serratus ventralis, which tended to receive higher scores in comparison to the other muscles. Consumers were willing to purchase the M. latissimus and M. serratus ventralis treated with papain+blade tenderization and papain, respectively, and these muscles performed well enough to be considered as alternatives in the beef fajita market.
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Affiliation(s)
- D Huerta-Montauti
- Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA
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Li C, Zhou G, Xu X. Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01524.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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BOWKER B, LIU M, SOLOMON M, EASTRIDGE J, FAHRENHOLZ T, VINYARD B. EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON INTRAMUSCULAR COLLAGEN AND TENDERNESS-RELATED PROTEIN CHARACTERISTICS OF TOP ROUNDS FROM BRAHMAN CATTLE. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4573.2006.00064.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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