Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management

Meat Science

Volumn 67, Issue 1, 2004, Pages 33-43

  Maher, S C ^a   Mullen, A M ^a   Keane, M G ^a   Buckley, D J ^c   Kerry, J P ^c   Moloney, A P ^a,b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b GRANGE RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef; Belgian Blue; Eating quality; Variation

Indexed keywords

BEEF; BELGIAN BLUE; EATING QUALITY; VARIATION;

BONE; CONSUMER PRODUCTS; GENETIC ENGINEERING; MUSCLE; OILS AND FATS; OPTIMIZATION; PROTEINS; TRANSPORTATION;

MEATS;

ANIMALIA;

EID: 0942300433     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.09.003     Document Type: Article

References (30)

1. AMSA (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Chicago: American Meat Science Association. National Livestock and Meat Board, 4-8.
2. Bostian M.L., Fish D.L., Webb N.B., Arey J.J. Automated methods for determination of fat and moisture in meat and poultry products: Collaborative study. Journal of Association Official Analysis of Chemistry. 68(5):1985;876-881.
3. Bouton P.E., Fisher A.L., Harris P.V., Baxter R.I. A comparison of the effects on some post-slaughter treatments on the tenderness of beef. Journal of Food Technology. 8(1):1973;39-49.
4. Clinquart A., Hornick J.L., Van-Eenaeme C., Istasse L. The influence of double muscling on production and quality of meat in Belgian Blue cattle. Productions Animales Paris. 11(4):1998;285-297.
5. Cross H.R., West R.L., Dutson T.R. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science. 5:1980;261-266.
6. Dransfield E. Meat tenderness, a unified model for meat tenderness. Meat Focus International. 1(5):1992;237-245. September, 1992.
7. EC 1208/1981. Department of Agriculture, Food and Rural Development, Ireland.
8. Faustman C., Cassens R.G. The biochemical basis for discolouration in fresh meat: A review. Journal of Muscle Foods. 1:1990;217-243.
9. Ferguson, D., Thompson, J., & Polkinghorne, R. (1999). Meat standareds Australia, A 'PACCP' based beef grading scheme for consumers. 3. PACCP requirements which apply to carcass processing. In Proceedings of 45th international conference of meat science and technology (Vol. 45, pp. 18-19).
10. George M.H., Tatum J.D., Belk K.E., Smith G.C. An audit of retail beef loin steak tenderness conducted in eight US cities. Journal of Animal Science. 77:1999;1735-1741.
11. Hamby, P. (1992). Palatability problems in restaurant beef. In G. C. Smith (Ed.), The final report of the National Beef Quality Audit - 1991. College Station: Colorado State University, Fort Collins and Texas A&M University.
12. Honikel K.O., Hamm R. Measurement of water-holding capacity and juiciness. Pearson A.M., Dutson T.R. Quality attributes and their measurement in meat, poultry and fish products. 1994;125-161 Blackie Academic and Professional, Wester Cleddans, Bishopbriggs, Glasgow.
13. Hostetler R.L., Dutson T.R., Carpenter Z.L. Effect of varying final internal temperature on shear values and sensory scores of muscles from carcases suspended by two methods. Journal of Food Science. 41(2):1976;421-423.
14. Huffman K.L., Miller M.F., Hoover L.C., Wu C.K., Brittin H.C., Ramsey C.B. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. Journal of Animal Science. 74:1996;91-97.
15. Hunt, M. C., Kropf, D., & Morgan, B. (1993). Colour measurement of meat and meat products. In Proceedings of 46th annual reciprocal meat conference (pp. 59-60).
16. Hunter R.S. The measurement of appearance. 1972;Hunter Associates laboratory, Inc, Virginia.
17. Keane M.G., O'Riordan E.G. Development of a competitive forage-based dairy calf-to-beef system. Beef Production Series No. 2, Teagasc. 1998;1-24.
18. Koohmaraie, M. (1995). The biological basis of meat tenderness and potential genetic approaches for its control and prediction. In Proceedings of 48th annual reciprocal meat conference (pp. 69-75).
19. Lundesjo, M., Lundström, K., & Hansson, I. (2001). Effect of pelvic suspension in beef on yield, shear force and sarcomere length of valuable cuts with emphasis on M. semimembranosus. In Proceedings of 47th international conference of meat science and technology (Vol. II, 6.1 P5, pp. 76-77).
20. Maher S.C., Mullen A.M., Moloney A.P., Buckley D.J., Kerry J.P. Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef. Meat Science. 66(2):2004;351-360.
21. McFarlane I. Colour measurement. Food Analysis and Control. 16:1998;33-37.
22. Morgan J.B., Savell J.W., Hale D.S., Miller R.K., Griffin D.B., Cross H.R., Shackelford S.D. National beef tenderness survey. Journal of Animal Science. 69:1991;3274-3283.
23. SAS (1985). Statistical analysis systems. Cary, NC: SAS Institute.
24. Shackelford S.D., Koohmaraie M., Whipple G., Wheeler T.L., Miller M.F., Crouse J.D., Reagan J.O. Predictors of beef tenderness: Development and verification. Journal of Food Science. 56:1991;1130-1135.
25. Shackelford S.D., Morgan J.B., Cross H.R., Savell J.W. Identification of threshold levels for Warner Bratzler shear force in beef top loin steaks. Journal of Muscle Foods. 2:1991;289-296.
26. Smith, G. C., Savell, J. W., Clayton, R. P., Field, T. G., Griffen, D. B., Hale, D. S., Miller, M. F., Montgomery, T. H., Morgan, J. B., Tatum, J. D., & Wise, J. W. (1992). The final report of the National Beef Quality Audit - 1991. Colorado State University, Fort Collins, and Texas A&M University, College Station.
27. Sorheim O., Idland J., Halvorsen E.C., Froystein T., Lea P., Hildrum K.I. Influences of beef carcass stretching and chilling rate on tenderness of M. longissimus dorsi. Meat Science. 57:2001;79-85.
28. Sweeney R.A., Rexroad P.R. Comparison of LECO FP-228 "nitrogen determinator" with AOAC copper catalyst Kjeldahl method for crude protein. Journal of Association of Official Analysis of Chemistry. 70(6):1987;1028-1030.
29. Troy D.J. Modern methods to improve and control meat quality. International developments in process efficiency and quality in the meat industry. 1995;57-72 Dublin Castle, Ireland.
30. Wheeler T.L., Cundiff L.V., Koch R.M., Crouse J.D. Characterisation of biological types of cattle (cycle IV): Carcass traits and longissimus palatability. Journal of Animal Science. 74:1996;1023-1035.