Effects of biological type and dietary fat treatment on factors associated with tenderness: II. Measurements on beef semitendinosus muscle

Journal of Animal Science

Volumn 82, Issue 3, 2004, Pages 779-784

  Kuber, P S ^a   Busboom, J R ^a,e   Duckett, S K ^b   Mir, P S ^c   Mir, Z ^c   McCormick, R J ^d   Gaskins, C T ^a   Cronrath, J D ^a   Marks, D J ^a   Reeves, J J ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^d UNIVERSITY OF WYOMING   (United States)

^e 126 Clark Hall ^*  (United States)

Author keywords

Beef; Connective tissue; Limousin; Semitendinosus; Tenderness; Wagyu

Indexed keywords

BOS TAURUS; HELIANTHUS; HORDEUM VULGARE SUBSP. VULGARE;

EID: 2342588095     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.1093/ansci/82.3.779     Document Type: Article

References (35)

1. AMSA. 1995. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat. Amer. Meat Sci. Assoc., Chicago, IL.
2. Bendall, J. R. 1978. Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses. Meat Sci. 2:91-104.
3. Boleman, S. J., S. L. Boleman, R. K. Miller, J. F. Taylor, H. R. Cross, T. L. Wheeler, M. Koohmaraie, S. D. Shackelford, M. F. Miller, R. L. West, D. D. Johnson, and J. W. Savell. 1997. Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci. 75:1521-1524.
4. Bosselmann, A., C. Moller, H. Steinhart, M. Kirschgessner, and J. Swharz. 1995. Pyridinoline cross-links in bovine muscle collagen. J. Food Sci. 60:953-958.
5. Busboom, J. R., L. E. Jeremiah, K. A. Johnson, L. L. Gibson, C. T. Gaskins, J. J. Reeves, and R. W. Wright, Jr. 1993. Palatability of Japanese Wagyu, American Wagyu, Angus, Longhorn, and choice beef. Meat Sci. 35:241-258.
6. Consortium. 1988. Guide for the Care and Use of Agricultural Animals in Agricultural Research and Teaching. Consortium for Developing a Guide for the Care and Use of Agricultural Animals in Agricultural Research and Teaching, Champaign, IL.
7. Cover, S., R. L. Hostetler, and S. J. Ritchey. 1962. Tenderness of Beef. IV. Relationships of shear force and fiber extensibility to juiciness and six components of tenderness. Food Technol. 19:238-245.
8. Deatherage, F. E., and G. Garnatz. 1952. A comparative study of tenderness determination by sensory panel and by shear strength measurements. Food Technol. 6:260-262.
9. Eilers, J. D., J. D. Tatum, J. B. Morgan, and G. C. Smith. 1996. Modification of early-postmortem muscle pH and use of postmortem aging to improve beef tenderness. J. Anim. Sci. 74:790-798.
10. Eyre, D. R., T. T. Koob, and K. P. Van Ness. 1984. Quantification of hydroxypyridinium crosslinks in collagen by HPLC. Anal. Biochem. 137:380-388.
11. Goto, T., H. Iwamoto, Y. Ono, S. Nishimura, K. Matsuo, Y. Nakanishi, R. Umetsu, and H. Takahara. 1994. Comparative study on the regional composition of fiber types in M. longissimus thoracis with different marbling scores for Japanese Black steers. Anim. Sci. Technol. 65:454-463.
12. Jeremiah, L. E., A. K. W. Tong, and L. L. Gibson. 1991. The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups. Meat Sci. 30:97-114.
13. Koohmaraie, M. 1988. The role of endogenous proteases in meat tenderness. Proc. Recip. Meat Conf. 41:89-100.
14. Koohmaraie, M. 1992a. The role of Ca2+-dependent proteases (calpains) in postmortem proteolysis and meat tenderness. Biochimie (Paris) 74:239-245.
15. Koohmaraie, M. 1992b. Effect of pH, temperature and inhibitors on autolysis and catalytic activity of bovine skeletal muscle μ-calpain. J. Anim. Sci. 70:3071-3080.
16. Kuber, P. S., J. R. Busboom, E. Huff-Lonergan, S. K. Duckett, P. S. Mir, Z. Mir, R. J. McCormick, M. V. Dodson, C. T. Gaskins, J. D. Cronrath, D. J. Marks, and J. J. Reeves. 2004. Effects of biological type and dietary fat treatment on factors associated with tenderness: I. Measurements on beef longissimus muscle. J. Anim. Sci. 79(Suppl. 1):437. (Abstr.)
17. Ledward, D. A., D. E. Johnston, and M. K. Knight. 1992. The Chemistry of Muscle-Based Foods. The Royal Society of Chemistry, Thomas Graham House, Science Park, Cambridge, U.K.
18. Lunt, D. K., R. R. Riley, and S. B. Smith. 1993. Growth and carcass characteristics of Angus and American Wagyu steers. Meat Sci. 34:327-334.
19. Maiorano, G., R. J. McCormick, R. A. Field, and G. Snowder. 1993. Intramuscular collagen characteristics of ram, wether and zeranol implanted ram lambs. J. Anim. Sci 71:1817-1822.
20. McCormick, R. J. 1994. The flexibility of the collagen compartment of muscle. Meat Sci. 36:79-91.
21. McCormick, R. J. 1999. Extracellular modification to muscle collagen: Implications for meat quality. Poultry Sci. 78:785-791.
22. Mir, P. S., Z. Mir, P. S. Kuber, C. T. Gaskins, E. L. Martin, M. V. Dodson, J. A. Elias Calles, K. A. Johnson, J. R. Busboom, A. J. Wood, G. J. Pittenger, and J. J. Reeves. 2002. Growth, carcass characteristics, muscle conjugated linoleic acid (CLA) content, and response to intravenous glucose challenge in high percentage Wagyu, Wagyu x Limousin, and Limousin steers fed sunflower oil-containing diets. J. Anim. Sci. 80:2996-3004.
23. Morgan, J. B., J. W. Savell, D. S. Hale, R. K. Miller, D. B. Griffin, H. R. Cross, and S. D. Shackelford. 1991. National beef tenderness survey. J. Anim. Sci. 69:3274-3283.
24. Orcutt, M. W., T. R. Dutson, D. P. Cornforth, and G. C. Smith. 1984. Factors affecting the formation of a dark, coarse band ("heat-ring") in bovine longissimus muscle. J. Anim. Sci. 58:1366-1375.
25. Ozawa, S., T. Mitsuhashi, M. Mitsumoto, S. Matsumoto, N. Itoh, K. Itagaki, Y. Kohon, and T. Dohgo. 2000. The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers. Meat Sci. 54:65-70.
26. Page, J. K., D. M. Wulf, and T. R. Schwotzer. 2001. A survey of beef muscle color and pH. J. Anim. Sci. 79:678-687.
27. Powell, T. H., M. E. Dikeman, and M. C. Hunt. 2000. Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking. Meat Sci. 55:421-425.
28. Purchas, R. W. 1990. An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers. Meat Sci. 27:129-140.
29. Sharrah, N., M. S. Kunze, and R. M. Pangborn. 1965. Beef tenderness: Comparison of sensory methods with the Warner-Bratzler and L.E.E.-Kramer Shear Press. Food Technol. 19(2):238-245.
30. Watanabe, A., C. C. Daly, and C. E. Devine. 1996. The effects of the ultimate pH of meat on tenderness changes during aging. Meat Sci. 42:67-78.
31. Woessner, J. F., Jr. 1961. The determination of hydroxyproline in tissue and protein samples containing small proportions of this amino acid. Arch. Biochem. Biophys. 93:440-447.
32. Wulf, D. M., J. B. Morgan, J. D. Tatum, and G. C. Smith. 1996. Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from Limousin steers. J. Anim. Sci. 74:569-576.
33. Wulf, D. M., S. F. O'Connor, J. D. Tatum, and G. C. Smith. 1997. Using objective measures of muscle color to predict beef longissimus tenderness. J. Anim. Sci. 75:684-692.
34. Wulf, D. M., and J. W. Wise. 1999. Measuring muscle color on beef carcass using the L*a*b* color space. J. Anim. Sci. 77:2418-2427.
35. Yamazaki, T. 1981. The effect of age and fatness on the meat quality and quantity of beef cattle. III. The changes of marbling score of the cut surface of loin, and inner muscular fat contents of various cuts with increase of age. Bull. Natl. Grassl. Res. Inst. 18:69-72.