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Leighton PLA, Barragán-Hernández W, López-Campos Ó, Segura J, Aalhus JL, Prieto N. Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts. Meat Sci 2023; 202:109219. [PMID: 37172551 DOI: 10.1016/j.meatsci.2023.109219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/25/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023]
Abstract
This study evaluated the effects of in-the-bag dry-ageing (BDA) (21 and 42 d) on meat quality, palatability, and volatile compounds of clod heart, brisket, and flat iron cuts from steers. In all cuts, BDA increased moisture losses (P < 0.05), but this did not reduce the juiciness of 21 d BDA versus wet-aged (WA) steaks. In clod heart, BDA increased overall tenderness at 21 d compared to 21 d WA (P < 0.01). Regardless of ageing period, BDA of clod heart increased beef flavour and salty taste and decreased sour-dairy and stale/cardboard flavours and concentrations of volatile compounds derived from lipid oxidation compared to WA (P < 0.05). In brisket, BDA increased salty taste and fatty aroma and reduced bloody/serumy flavour, whereas decreased beef and buttery flavours and intensified some unpleasant aromas/flavours (P < 0.05) for both ageing periods. The BDA of flat iron increased several undesirable aromas/flavours and decreased sweet taste and beef and buttery flavours (P < 0.05), regardless of ageing period. Overall, BDA for 42 d decreased meat quality and palatability and increased concentrations of volatile compounds from lipid oxidation, especially in flat iron cuts. Value could be recovered by customizing BDA periods by cut.
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Affiliation(s)
- P L A Leighton
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - W Barragán-Hernández
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), El Nus Research, Centre, San Roque, Antioquía, Colombia
| | - Ó López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - J Segura
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - J L Aalhus
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - N Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
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Ismail I, Hwang YH, Bakhsh A, Lee SJ, Lee EY, Kim CJ, Joo ST. Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times. Meat Sci 2022; 188:108787. [DOI: 10.1016/j.meatsci.2022.108787] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 11/30/2022]
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King DA, Shackelford SD, Cushman RA, Wheeler TL. Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11139] [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
Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem aging and marbling class effects on the color stability of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses were selected at grading to have Lower Small (Small00 to Small50; n = 50) or Upper Slight (Slight50 to Slight90; n = 50) marbling scores. Strip loin and top sirloin subprimals from each carcass side were assigned to aging treatments (14, 21, 28, or 35 d) in an incomplete block arrangement. After aging, subprimals were cut into longissimus lumborum, gluteus medius, and biceps femoris steaks, respectively. Steaks were placed in a simulated retail display for 11 d. Changes in redness (a* and hue angle) were much slower and less extensive (P < 0.001) in longissimus lumborum steaks than in gluteus medius steaks, which had slightly slower and less extensive (P < 0.01) redness changes than biceps femoris. Increasing aging time increased (P < 0.001) the rate and extent of overall color change (ΔE) during simulated retail display. Steaks from Lower Small carcasses had higher (P < 0.01) L* values than steaks from Upper Slight carcasses at 14, 28, and 35 d postmortem. In steaks from Upper Slight carcasses, L* values were lower (P < 0.01) in steaks aged for 28 d compared to other aging times. In steaks from Lower Small carcasses, L* values were highest (P < 0.001) when aged for 14 d. Increased aging time generally decreased (P < 0.05) a*, b*, and chroma values. However, within each aging time, only b* values of steaks aged for 35 d differed (P = 0.01) with regard to marbling class. Results indicate that increasing aging time decreased color life of beef muscles, and that marbling class had minimal impact on lean color stability.
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King DA, Shackelford SD, Wheeler TL. Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.10939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses selected to have Lower Small (Small00 to Small49; n = 50) or Upper Slight (Slight50 to Slight99; n = 50) marbling were assigned to aging treatments (14, 21, 28, or 35 d) in an incomplete block arrangement. A trained sensory panel evaluated longissimus lumborum, gluteus medius, and biceps femoris steaks for tenderness, juiciness, and 31 flavor notes. Tenderness increases with aging time were linear (P < 0.001) in longissimus lumborum and gluteus medius steaks and quadratic (P = 0.001) in biceps femoris steaks. Aging response of rancid flavor in longissimus lumborum steaks was cubic (P = 0.01), whereas the aging response of bloody/serumy flavor in biceps femoris steaks was quadratic (P = 0.03). Compared with Upper Slight marbling, carcasses with Lower Small marbling produced longissimus lumborum steaks with greater (P < 0.01) beef flavor and lesser (P = 0.001) bitter flavor, gluteus medius steaks with greater (P = 0.05) brown/roasted flavor, and biceps femoris steaks with greater (P = 0.02) fat-like flavor, although differences were small. Principal component analysis indicated that bloody/serumy, sour, metallic, and bitter flavor attributes were the strongest contributors to a factor explaining 38% of longissimus lumborum flavor variation. Barnyard, bitter, sour, rancid, and bloody/serumy were the greatest contributors to a principal component explaining 41% of gluteus medius flavor. Barnyard, rancid, sour, bloody/serumy, and bitter were contributors to a component explaining 63% of biceps femoris sirloin cap flavor variance. Sample score plots indicated that neither aging time nor marbling class was associated with principal components and identified production lot as contributing to principal components explaining flavor variation in all 3 muscles. Results indicate that, in strip loin and top sirloin subprimals from carcasses with Upper Slight and Lower Small marbling scores, aging time and marbling class had little impact on beef flavor. Thus, increased aging times could be used to enhance tenderness with no adverse effects on other important palatability attributes.
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Affiliation(s)
- D. Andy King
- USDA-ARS Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit
| | - Steven D. Shackelford
- USDA-ARS Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit
| | - Tommy L. Wheeler
- USDA-ARS Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit
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Christensen S, Monteavaro C, Purslow PP. Single-nucleotide polymorphisms for matrix metalloprotease-1 can affect perimysial strength and intramuscular fat content but not growth rate of cattle. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18789] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Single-nucleotide polymorphisms (SNPs) in the gene coding for matrix metalloprotease-1 (MMP-1) are known to affect the level of intramuscular fat found in cattle. As well as a signalling molecule affecting adipogenesis, MMP-1 is a major collagenase involved in the turnover of connective tissue.
Aims
The aim of the work was to assess whether SNPs in the gene for MMP-1 may affect the mechanical properties of intramuscular connective tissue, and therefore meat texture.
Methods
Allelic frequencies of three SNPs for MMP-1 were determined in a group of black Aberdeen Angus cattle whose growth characteristics had been traced for 450 days before slaughter. Associations between the alleles of each of the three SNPs and growth rate, killing out percentage, half-carcass weight, intramuscular fat content, cooking loss, strength of perimysium in cooked M. semitendinosus and Warner–Bratzler peak force of cooked M. longissimus dorsi were studied.
Key results
None of the SNPs studied had any effect on growth curves, and only one SNP (ss77831914) showed differences in half-carcass weight between alleles. Carcass yield and killing out percentage showed a small difference between alleles of ss7783924. No effects were found on the Warner–Bratzler peak force of M. longissimus dorsi cooked to 70°C. Two SNPs (ss77831914 and ss77831924) showed significant differences between alleles in the raw strength of perimysium in M. semitendinosus and the amount of intramuscular fat.
Conclusions
Commonly occurring SNPs of the major collagenase MMP-1 can affect the strength of intramuscular connective tissue as well as intramuscular fat content. Although these differences in connective tissue strength do not influence Warner–Bratzler measures of toughness at a cooking temperature of 70°C, they may contribute to differences in toughness in low-temperature, long-time cooking.
Implications
Because none of the SNPs had effects on the growth curves of the cattle studied, selection of animals with the relevant alleles of SNPs ss77831914 ss77831924 could be used to produce more tender meat without affecting carcass yield.
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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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Latorre ME, Palacio MI, Velázquez DE, Purslow PP. Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking. Meat Sci 2019; 153:109-116. [DOI: 10.1016/j.meatsci.2019.03.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 03/21/2019] [Accepted: 03/22/2019] [Indexed: 01/23/2023]
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King DA, Shackelford SD, Broeckling CD, Prenni JE, Belk KE, Wheeler TL. Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.09.0027] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
A study was conducted to identify molecular changes reflective of beef tenderness variation and tenderization during postmortem aging. Carcasses (U.S. Select) were selected to represent extremes in tenderness (n = 20; 10 per class). Two pairs of adjacent longissimus lumborum steaks from each strip loin were blocked by location and assigned to each aging time (2, 7, 14, or 28 d postmortem). One steak from each pair was designated for slice shear force determination and the other was used for sarcomere length, western blotting for desmin, and non-targeted LC- and GC–MS metabolite profiling. Tough steaks had higher (P < 0.001) slice shear force values than tender steaks, and increasing aging time decreased (P < 0.001) slice shear force values. Tender steaks had a greater (P < 10–4) proportion of desmin degraded than tough steaks, and increasing aging time increased (P < 10–22) desmin degradation in steaks from both classes. From 2,562 profiled metabolites, 102 metabolites were included in the final analysis after statistical screening. Twenty-eight metabolites could be annotated and loosely categorized into amino acids/peptides (n = 16), metabolism intermediates (n = 7), glycosides (n = 4), and fatty acids and phospholipids (n = 3). Amino acids were primarily associated with desmin degradation. Increased glucose levels were strongly associated to the tender classification and moderately associated to increased proteolysis, while increased glucose-6-phosphate was strongly related to the tender class but was related to decreased proteolysis. Increased malic acid was strongly associated to the tough classification, increased slice shear force, and decreased proteolysis. Increased levels of 3-phosphoglyceric acid and glycerol-3-phosphate was moderately associated with increased slice shear force and decreased proteolysis. These data indicate that accumulation of amino acids during aging is strongly related to postmortem proteolysis and may provide evidence of the fate of proteins degraded postmortem. Measures of glucose, glucose-6-phosphate, and malic acid concentrations may provide a metabolic fingerprint indicative of tenderness differences in beef longissimus.
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Affiliation(s)
- D. Andy King
- U.S. Department of Agriculture Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center
| | - Steven D. Shackelford
- U.S. Department of Agriculture Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center
| | | | | | - Keith E. Belk
- Colorado State University Department of Animal Science
| | - Tommy L. Wheeler
- U.S. Department of Agriculture Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center
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Purslow PP. Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed. Meat Sci 2018; 144:127-134. [DOI: 10.1016/j.meatsci.2018.03.026] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/01/2018] [Accepted: 03/28/2018] [Indexed: 11/26/2022]
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Santos CC, Zhao J, Dong X, Lonergan SM, Huff-Lonergan E, Outhouse A, Carlson KB, Prusa KJ, Fedler CA, Yu C, Shackelford SD, King DA, Wheeler TL. Predicting aged pork quality using a portable Raman device. Meat Sci 2018; 145:79-85. [PMID: 29908446 DOI: 10.1016/j.meatsci.2018.05.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 04/19/2018] [Accepted: 05/28/2018] [Indexed: 11/29/2022]
Abstract
The utility of Raman spectroscopic signatures of fresh pork loin (1 d & 15 d postmortem) in predicting fresh pork tenderness and slice shear force (SSF) was determined. Partial least square models showed that sensory tenderness and SSF are weakly correlated (R2 = 0.2). Raman spectral data were collected in 6 s using a portable Raman spectrometer (RS). A PLS regression model was developed to predict quantitatively the tenderness scores and SSF values from Raman spectral data, with very limited success. It was discovered that the prediction accuracies for day 15 post mortem samples are significantly greater than that for day 1 postmortem samples. Classification models were developed to predict tenderness at two ends of sensory quality as "poor" vs. "good". The accuracies of classification into different quality categories (1st to 4th percentile) are also greater for the day 15 postmortem samples for sensory tenderness (93.5% vs 76.3%) and SSF (92.8% vs 76.1%). RS has the potential to become a rapid on-line screening tool for the pork producers to quickly select meats with superior quality and/or cull poor quality to meet market demand/expectations.
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Affiliation(s)
- C C Santos
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - J Zhao
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, United States; School of Engineering, Jiangxi Agricultural University, Nanchang, China
| | - X Dong
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, United States; School of Food Sciences and Technology, Dalian Polytechnic University, Dalian, China
| | - S M Lonergan
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - E Huff-Lonergan
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - A Outhouse
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - K B Carlson
- Department of Animal Science, Iowa State University, Ames, IA 50010, United States
| | - K J Prusa
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50010, United States
| | - C A Fedler
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50010, United States
| | - C Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, United States.
| | | | - D A King
- USDA-ARS, Clay Center, NE 68933, United States
| | - T L Wheeler
- USDA-ARS, Clay Center, NE 68933, United States
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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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Chail A, Legako JF, Pitcher LR, Ward RE, Martini S, MacAdam JW. Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets. J Anim Sci 2017; 95:1553-1564. [PMID: 28464115 DOI: 10.2527/jas.2016.1150] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to assess the impact of cattle finishing diet and muscle type on meat quality. Consumer sensory response, proximate composition, Warner-Bratzler shear force (WBSF), fatty acid composition, and volatile compounds were assessed from the gluteus medius (GM) and triceps brachii (TB) muscles of cattle ( = 6 per diet) which were grain-finished (USUGrain) on conventional feedlot or 2 forage diets, a perennial legume, birdsfoot trefoil-finished (USUBFT; ), and grass-finished (USUGrass; ). Diet had an interacting effect with muscle for all sensory attributes ( ≤ 0.002), except aroma and flavor ( ≥ 0.078). In forage-finished beef, tenderness, fattiness, overall liking, and WBSF tenderness of GM was greater ( < 0.05) than TB, whereas for USUGrain, the tenderness, fattiness, overall liking, and WBSF tenderness of both muscles were similar ( > 0.05) but the juiciness of TB was more liked than USUGrain GM ( < 0.05). The juiciness of forage-finished beef did not differ ( > 0.05) between GM and TB. Lower ( < 0.05) intramuscular fat (IMF) percent was determined for USUGrass beef in comparison with USUGrain beef. The IMF percent of USUBFT beef was similar ( > 0.05) to both USUGrass and USUGrain beef. However, IMF percent was not impacted by muscle type ( = 0.092). The ratio of -6:-3 fatty acids was affected by muscle dependent on diet ( = 0.016). The ratio of -6:-3 fatty acids was affected by the interaction of muscle × diet ( = 0.016). Between forage diets (USUGrass and USUBFT), -6:-3 ratios were similar ( > 0.05) between GM and TB, whereas within USUGrain, the GM was greater ( < 0.05) than the TB. Cumulative MUFA was greater ( < 0.05) in USUGrain compared with both USUGrass and USUBFT, which were similar ( > 0.05). Strecker aldehydes, ketones, pyrazines, and methional were affected ( ≤ 0.036) by muscle and found to have a greater concentration in GM compared with TB. Overall, consumers determined that USUGrain GM and TB had similar ( > 0.05) quality ratings. However, within forage-finished beef, the GM was perceived more frequently ( < 0.05) to be of premium quality and the forage-finished TB was more frequently ( < 0.05) rated as having unsatisfactory quality. These findings were in agreement with ratings of tenderness and overall liking. Therefore, in the context of our consumer group grilled GM and TB steaks, grain-finished beef provided more uniform quality and eating experience compared with forage-finished beef.
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Van Eenennaam AL, Weigel KA, Young AE, Cleveland MA, Dekkers JCM. Applied animal genomics: results from the field. Annu Rev Anim Biosci 2013; 2:105-39. [PMID: 25384137 DOI: 10.1146/annurev-animal-022513-114119] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Genomic selection (GS) is the use of statistical methods to estimate the genetic merit of a genotyped animal based on prediction equations derived from large ancestral populations with both phenotypes and genotypes. It has revolutionized the dairy cattle breeding industry and has been implemented with varying degrees of success in other animal breeding programs, including swine, poultry, and beef cattle. The findings of empirical field studies applying GS to the breeding sectors of these main animal protein industries are reviewed. Several translational considerations must be addressed before implementing GS in genetic improvement programs. These include determining and obtaining economically relevant phenotypes and determining the optimal size of the training population, cost-effective genotyping strategies, the practicality of field implementation, and the relative costs versus the benefits of the realized rate of genetic gain. GS may additionally change the optimal breeding scheme design, and studies that address this consideration are also reviewed briefly.
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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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16
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Chávez A, Pérez E, Rubio MS, Méndez RD, Delgado EJ, Díaz D. Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes. Meat Sci 2012; 91:160-4. [PMID: 22326061 DOI: 10.1016/j.meatsci.2012.01.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2011] [Revised: 01/05/2012] [Accepted: 01/13/2012] [Indexed: 11/16/2022]
Abstract
Beef forequarter muscles biceps brachii (BRB), brachialis (BRA), complexus (COM), splenius (SPL), infraspinatus (INF), teres major (TER), rhomboideus (RHO), subscapularis (SUB), supraspinatus (SUP), triceps brachii long-head (TRB) and triceps brachii lateral-head (TRI) were obtained from Mexican beef carcasses originated from Bos indicus (Bi, n=10) or Bos taurus (Bt, n=10) young bulls. Muscles were analyzed for WBSF, cooking loss, and moisture and fat contents. INF had the lowest WBSF (37.23N) and cooking loss (31.78%) of all. RHO exhibited the lowest moisture (72.62%) and highest fat content (5.23%) of all. Bi genotype exhibited higher WBSF (53.78, 48.69N), higher cook loss (36.27, 34.32%), higher fat content (2.93, 2.35%), and lower moisture content (73.70, 75.07%) than Bt. Further research is needed to estimate the actual consumer acceptance of beef forequarter muscles and their marketing potential as individual cuts in the Mexican market.
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Affiliation(s)
- A Chávez
- Universidad Nacional Autónoma de México, Ciudad Universitaria, Mexico
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17
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Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals. Meat Sci 2009; 83:782-7. [DOI: 10.1016/j.meatsci.2009.08.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2009] [Revised: 07/22/2009] [Accepted: 08/10/2009] [Indexed: 11/23/2022]
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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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