Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3

Aparecida Carla De Moura Silveira Pedreira,Albino Luchiari Filho,Marina Hojaij Carvalho,Vanderley Benedito De Oliveira Leite

doi:10.1590/s0103-90162003000400005

Aparecida Carla De Moura Silveira Pedreira, Albino Luchiari Filho + Show 2 more

Open Access

https://doi.org/10.1590/s0103-90162003000400005

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Journal: Scientia Agricola	Publication Date: Jan 1, 2002
Citations: 8	License type: cc-by

Abstract

Among several techniques to improve beef tenderness, vitamin D3, important for calcium mobilization, has recently been developed as an alternative. It acts on the intracellular calcium-dependent proteases (mu- and m-calpain). Ten days prior to slaughter, 36 Nelore steers were fed 0, 3, 6 and 9 million IU of supplemental vitamin D3 (D3) per animal per day (an-1 d-1). Animals were slaughtered and tenderness (shear force), cooking losses (1, 8 and 15 days of aging), sensory evaluation, and minerals in blood plasma and muscle (Longissimus dorsi) were measured. There were no differences (P > 0.05) among treatments for blood plasma and muscle mineral concentration, evaporation losses, and sensory juiciness. For drip and total loss, the smallest losses were for the 6 × 10(6) IU an-1 d-1 treatment. The control treatment resulted in lowest shear force and aging also tended to lower resistance to shearing. The 3 × 10(6) IU an-1 d-1 treatment had a positive effect on tenderness, flavor and overall palatability. High levels of supplemental D3 did not improve the quality characteristicsof Longissimus dorsi muscle from Bos indicus animals.

Highlights

In recent years, many techniques have been used to tenderize meat, including delayed chilling, temperature monitoring during cold storage, carcass suspension by the pelvis, electrical stimulation, aging, and calcium-based compounds
Scientia Agricola, v.60, n.4, p.637-642, Oct./Dec. 2003 sarcomere length, enzyme proteolytic activity, and the tension over several leg and loin muscles. Such techniques are known to minimize protein denaturation and loss of tension in the myofibril component of muscle cells, a result of Z band disintegration, which breaks muscle fibers and supplies exogenous calcium to calciumdependent proteases (μ- and m-calpains). This results in an acceleration of the tenderizing process by increasing m-calpain activity, which, under normal postmortem conditions, is not very active, since it needs a higher concentration of calcium ions to become activated
The present study was targeted at evaluating the quality characteristics in the Longissimus dorsi muscle from Bos indicus (Nelore) animals supplemented orally with four levels of vitamin D3 (0, 3, 6 and 9 million IU an-1 d-1) for a 10-day period prior to slaughter

Summary

Introduction

Many techniques have been used to tenderize meat, including delayed chilling, temperature monitoring during cold storage, carcass suspension by the pelvis, electrical stimulation, aging, and calcium-based compounds (calcium chloride and calcium propionate). 3 3 (shear force), cooking losses (1, 8 and 15 days of aging), sensory evaluation, and minerals in blood plasma and muscle (Longissimus dorsi) were measured. There were no differences (P > 0.05) among treatments for blood plasma and muscle mineral concentration, evaporation losses, and sensory juiciness.

Results

Conclusion