The effect of epimysial connective tissue on factors related to tenderness of beef semitendinosus

Journal of Muscle Foods

Volumn 17, Issue 1, 2006, Pages 43-55

  Janz, J A M ^a,c   Aalhus, J L ^b   Price, M A ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b LACOMBE RESEARCH CENTRE   (Canada)

^c ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33645167499     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2006.00033.x     Document Type: Article

References (28)

1. AALHUS, J.L., BEST, D.R., COSTELLO, F. and JEREMIAH, L.E. 1999. A simple, on-line processing method for improving beef tenderness. Can. J. Anim. Sci. 79, 27-34.
2. AALHUS, J.L., JEREMIAH, L.E., DUGAN, M.E.R., LARSEN, I.L. and GIBSON, L.L. 2004. Establishment of consumer thresholds for beef quality attributes. Can. J. Anim. Sci. 84, 631-638.
3. BAILEY, A.J. 1972. The basis of meat texture. J. Sci. Food Agric. 23, 995-1007.
4. BAILEY, A.J. and LIGHT, N.D. 1989. Connective Tissue in Meat and Meat Products, pp. 120-147, Elsevier Science Publishers Ltd, Essex, U.K.
5. BELEW, J.B., BROOKS, J.C., MCKENNA, D.R. and SAVELL, J.W. 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci. 64, 507-512.
6. BENDALL, J.R. 1967. The elastin content of various muscles of beef animals. J. Sci. Food Agric. 18, 553-558.
7. CHRISTENSEN, M., PURSLOW, P.P. and LARSEN, L.M. 2000. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue. Meat Sci. 55, 301-307.
8. CLANCY, M.J. and HERLIHY, P.D. 1978. Assessment of changes in myofibre size in muscle. In Patterns of Growth and Development in Cattle (H. Deboer and J. Martin, eds.) pp. 203-218, Martinus-Nijhoff, The Hague, the Netherlands.
9. CROSS, H.R., CARPENTER, Z.L. and SMITH, G.C. 1973. Effects of intra-muscular collagen and elastin on bovine muscle tenderness. J. Food Sci. 38, 998-1003.
10. DENOYELLE, C. and LEBIHAN, E. 2003. Intramuscular variation in beef tenderness. Meat Sci. 66, 241-247.
11. DEVINE, C.E., WALHGRAN, N.M. and TORNBERG, E. 1999. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef M. longissimas thoracis et lumborum. Meat Sci. 51, 61-72.
12. JANZ, J.A.M., AALHUS, J.L., DUGAN, M.E.R. and PRICE, M.A. 2006. A mapping method for the description of Warner-Bratzler shear force gradients in beef Longissimus thoracis et lumborum and Semitendinosus. Meat Sci. 72, 79-90.
13. JEREMIAH, L.E., GIBSON, L.L. and CUNNINGHAM, G. 1999. The influence of mechanical tenderization on the palatability of certain bovine muscles. Food Res. Int. 32, 585-591.
14. LAWRIE, R.A. 1989. Lawrie's Meat Science, 6th Ed., pp. 38, 233, Woodhead Publishing Ltd, Cambridge, U.K.
15. LIGHT, N.D., RESTALL, D.J. and BAILEY, A.J. 1984. Relationship of collagen content, type and cross-linking with texture of different muscles. Proc. Eur. Meat Res. Workers Mtg. 30, 139-140.
16. LITTELL, R.C., MILLIKEN, G.A., STROUP, W.W. and WOLFINGER, R.D. 1996. SAS System for Mixed Models. SAS Institute Inc., Cary, NC.
17. MORGAN, J.B., SAVELL, J.W., HALE, D.S., MILLER, R.K., GRIFFIN, D.B., CROSS, H.R. and SHACKELFORD, S.D. 1991. National beef tenderness survey. J. Anim. Sci. 69, 3274-3283.
18. NGUYEN, Q. and ZARKADAS, C.G. 1989. Comparison of the amino acid composition and connective tissue protein contents of selected bovine skeletal muscles. J. Agr. Food Chem. 37, 1279-1286.
19. PALKA, K. and DAUN, H. 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci. 57, 237-243.
20. PRINGLE, T.D., WILLIAMS, S.E., LAMB, B.S., JOHNSON, D.D. and WEST, R.L. 1997. Carcass characteristics, the calpain proteinase system, and aged tenderness of Angus and Brahman crossbred steers. J. Anim. Sci. 75, 2955-2961.
21. REUTER, B.J., WULF, D.M. and MADDOCK, R.J. 2002. Mapping intramuscular tenderness variation in four major muscles of the beef round. J. Anim. Sci. 80, 2594-2599.
22. SAS. 1985. User's Guide: Basics, Version 5. SAS Institute Inc., Cary, NC.
23. SHACKELFORD, S.D., MORGAN, J.B., CROSS, H.R. and SAVELL, J.W. 1991. Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks. J. Muscle Foods 2, 289-296.
24. SHACKELFORD, S.D., WHEELER, T.L. and KOOHMARAIE, M. 1997. Repeatability of tenderness measurements in beef round muscles. J. Anim. Sci. 75, 2411-2416.
25. STANTON, C. and LIGHT, N. 1990. The effects of conditioning on meat collagen. Part 3: Evidence for proteolytic damage to endomysial collagen after conditioning. Meat Sci. 27, 41-54.
26. SWARTZ, D.R., GREASER, M.L. and MARSH, B.B. 1993. Structural studies of rigor bovine myofibrils using fluorescence microcopy. II: Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrils. Meat Sci. 33, 157-190.
27. TAYLOR, R.G. 2003. Meat tenderness: Theory and practice. Proc. Int. Cong. Meat Sci. Technol. 49, 56-66.
28. TORNBERG, E., WALHGREN, M., BRØNDUM, J. and ENGELSEN, S.B. 2000. Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR. Food Chem. 69, 407-418.