Lower Warner-Bratzler Shear Force Values Research Articles

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls

Simple SummaryThe water buffalo is found worldwide, but mainly in Asian countries, i.e., India, Pakistan, and China. Buffalo meat can be a viable option to fulfill the future protein demands of the world’s population. Presently, very little information is available regarding buffalo meat quality attributes under different packaging types. Therefore, this study was designed to evaluate the effect of packaging type and aging time on the meat quality characteristics (instrumental color, WBSF, cooking loss, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of longissimus lumborum steaks. The results showed that vacuum packaging and aging were the most effective in decreasing the WBSF values of buffalo meat.The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.

Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls

The effects of thermal processing method (sous vide and steam cooking) on Ca, Cu, Fe, Zn, Mg, Mn, K, Na contents, fatty acid composition, Warner-Bratzler shear force (WBSF) and eating quality in beef semimembranosus muscle from Holstein-Friesian bulls were evaluated in the study. Thermal processed meat was characterized by a higher content of Ca, Cu, and Zn and lower content of Na and K than raw meat. Steam-cooked beef showed higher retention values of Cu, Fe and Zn and lower for K and Na compared with sous vide samples. Steam-cooked beef was a good source of Fe and Zn and 100 g of the meat satisfied 118% for Zn recommendations for children. Steam cooking increased the proportion of C18:2, C18:3, C20:1, C20:4 and decreased the proportion of the sum of saturated fatty acids. Sous vide beef had a lower proportion of polyunsaturated fatty acids, including n-3, than steam-cooked beef, but a similar n-6/n-3 ratio. However, sous vide treatment caused lower cooking losses and produced meat products with lower WBSF values and better eating quality than steam cooking.

Feeding distillers grains to cattle may affect beef tenderness early postmortem.

The objective of this study was to evaluate the effects of dietary fat source with modified distillers grains plus solubles (MDGS) on beef tenderness through examination of sarcoplasmic reticulum (SR) membrane fatty acid composition, changes in sarcoplasmic calcium concentration, Warner-Bratzler shear force (WBSF), sarcomere length, and proteolysis early postmortem. Steers (n = 256) were fed for 134 d on either corn, or a diet containing 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil. Twenty-four USDA Choice carcasses (three carcasses per pen; eight pens per treatment) were selected within each dietary treatment, and strip loins were collected and aged for 2, 9, 16, or 23 d postmortem and subject to retail display (RD) for an additional 7 d. Feeding MDGS increased (P < 0.05) concentrations of linoleic acid (18:2) and tended to increase (P = 0.06) total polyunsaturated fatty acids (PUFA) in the SR membrane. Steaks from cattle fed MDGS had greater sarcoplasmic calcium concentration than steaks from cattle fed corn at day 2 postmortem (P = 0.05). Steaks from steers fed de-oiled MDGS and de-oiled MDGS plus corn oil tended to have lower WBSF values (P = 0.08) than steaks from cattle fed corn at 2 d of aging with 0 d of RD. There were no differences among dietary treatments for sarcomere length (P = 0.92) and troponin-T degradation at 2 d postmortem (P = 0.60). Results suggest that feeding MDGS may increase early postmortem release of calcium into the sarcoplasm due to increased 18:2 and PUFA concentration in the SR membrane, which could result in increased beef tenderness early postmortem.

Effect of dietary dehulled white lupine seed supplementation on the growth, carcass traits and chemical, physical and sensory meat quality parameters of growing-fattening rabbits

This work aimed to extend our current knowledge by obtaining novel information regarding the effect of the dietary inclusion of dehulled white lupine seeds (DWL) on the physical characteristics and sensory qualities of rabbit meat, as well as growth and carcass traits. The DWL diet was compared with a soybean meal-based diet. Feeding the DWL diet to rabbits led to lower Warner-Bratzler shear force values measured in grilled meat samples (Longissimus lumborum muscle) across fibers and this finding was confirmed in the sensory evaluation of texture in terms of higher tenderness and fibrosity of meat samples. No differences were detected by panelists in terms of intensity of aroma, the presence of a flavor typical for cooked meat, or the presence of a flavor typical for rabbit meat. Additionally, saturation and thrombogenic indexes from hind leg meat of rabbits fed the DWL diet were reduced. There was a better feed conversion ratio in rabbits fed the DWL diet.

Effects of Enhancement and Degree of Doneness on Trained Sensory Panel Ratings of Beef Strip Loin Steak Palatability

ObjectivesTo determine the effect of enhancement on trained sensory panel palatability ratings of beef strip loin steaks of three quality grades cooked to three degrees of doneness (DOD).Materials and MethodsUSDA Prime, Low Choice, and Low Select strip loins (n = 72; 24/grade) were used in the study. Within each quality grade, one-half were enhanced to 108% green weight with a water, salt, and alkaline phosphate solution. Strip loins were aged for 21 d, fabricated into 2.5 cm steaks, vacuum packaged, and frozen at -20°C until further analysis. Consecutively cut steaks were paired, with one steak from each pair assigned to trained sensory panel evaluation and the other to Warner-Bratzler shear force (WBSF) determination. Steak pairs from each strip loin were assigned to one of three DOD: Rare (60°C), Medium (71°C), and Very Well Done (82°C). Steaks were cooked using clamshell grills and internal temperature was monitored using a thermocouple. Sensory panelists were trained according to procedures described by the American Meat Science Association Sensory Guidelines (2015) and evaluated samples for initial and sustained juiciness, myofibrillar tenderness, connective tissue amount, overall tenderness, beef identity, beef flavor intensity, salt intensity, and off-flavor intensity on continuous 100 mm line scales with verbal anchors at each end and midpoints.ResultsAmong the 3 quality grades, enhanced steaks were similar (P > 0.05) for initial juiciness, sustained juiciness, myofibrillar tenderness, connective tissue amount, and overall tenderness. Additionally, all enhanced steaks rated higher (P < 0.05) than non-enhanced Low Choice and Low Select steaks for initial juiciness, myofibrillar tenderness, and overall tenderness. Enhanced steaks were also rated higher (P < 0.05) in salt intensity when compared to non-enhanced steaks. As quality grade decreased in enhanced steaks, salt intensity ratings increased (P < 0.05; Low Select > Low Choice > Prime). Enhanced steaks, regardless of quality grade, were similar (P > 0.05) to non-enhanced Prime steaks for initial juiciness, sustained juiciness, myofibrillar tenderness, and overall tenderness. Panelists rated non-enhanced Prime steaks higher (P < 0.05) than either non-enhanced Low Choice or Low Select for sustained juiciness, beef identity, and beef intensity. Non-enhanced Prime steaks were rated similar (P > 0.05) to non-enhanced Low Choice steaks for myofibrillar tenderness, connective tissue amount, and overall tenderness. Additionally, when cooked to Rare, non-enhanced Prime steaks were similar (P > 0.05) to non-enhanced Low Choice steaks for initial juiciness. As DOD increased, panelists’ ratings for initial juiciness, sustained juiciness, myofibrillar tenderness, and overall tenderness decreased (P < 0.05; Rare > Medium > Very Well Done). For instrumental tenderness, all enhanced treatments and non-enhanced Prime steaks had similar (P > 0.05) WBSF values. However, in non-enhanced steaks, Low Select steaks had higher (P < 0.05) WBSF values than either Prime or Low Choice steaks. Moreover, Rare steaks had lower WBSF values (P < 0.05) than Medium and Very Well Done steaks.ConclusionAfter enhancement, palatability traits were unaffected by quality grade, with few differences found among quality grade treatments in enhanced samples. These results indicate enhancement does not provide an additive effect with marbling level for beef palatability traits.

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

The aim of this study was to evaluate the effect of including different percentages of Duroc (D) breed in maternal line [Landrace (LR)×Large White (LW); LR×(LW×D); LR×D] and gender on meat quality and intramuscular (IMF) and subcutaneous (SCF) fatty acid composition. No significant differences were found among dam lines in ultimate pH, L* values and drip and cooking losses. There were higher percentages of saturated fatty acids in LR×D and LR×(LW×D) lines and higher percentages of polyunsaturated fatty acids in LR×LW line in IMF and SCF. Also, LR×D line produced pork with a lower Warner–Bratzler shear force values and higher IMF content and potential of lipid oxidation. Furthermore, the L*, a* and b* values and drip loss were greater in pork from entire males than females. The IMF and SCF of females were more monounsaturated and less polyunsaturated than those from entire males.

Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork

Warner–Bratzler shear force (WBSF) and % intramuscular fat content (IMF) are objective meat quality measurements that are significantly correlated with aspects of palatability such as tenderness, flavour and juiciness. Using cDNA microarrays, Musculus longissimus transcriptomic profiles at slaughter were compared in samples displaying lower or higher IMF (n=8) and WBSF values on day 1 post mortem (n=8). 101 identified genes were differentially expressed in relation to WBSF, while 160 genes were associated with differences in IMF. Reduced expression of protein synthesis genes and enhanced expression of genes involved in protein degradation were associated with lower WBSF values on day 1. Pathways including oxidative phosphorylation and the citrate cycle were significantly associated with higher IMF. Many lipid oxidation and fatty acid metabolism pathway genes were down-regulated in high IMF tissue, suggesting a suppression of fatty acid turnover in muscle with higher fat content. Identified genes provide targets for the discovery of novel genetic variation influential on pork palatability.

Influence of finishing environment on pig growth performance and carcass merit

Objective: To compare growth, carcass merit, and meat-quality traits for pigs of similar genetic merit finished in two different environments. Materials and methods: Pigs (n = 973) from an F2 Duroc × Pietrain resource population were finished in either an environmentally controlled modified open-front (MOF) building or a non-environmentally controlled test station (TS) building. Serial body weight, tenth-rib backfat thickness and longissimus muscle area, and last-rib backfat thickness were collected every 3 weeks from 10 through 22 weeks of age. After slaughter, carcass, meat-quality, and eating-quality data were collected. Results: Growth rate was not significantly different from 10 to 22 weeks of age for pigs raised in the two different finishing environments. However, pigs raised in the MOF had a greater fat accretion rate through 22 weeks of age, compared to those raised in TS. This difference persisted through harvest. After harvest, the longissimus muscle from pigs raised in the MOF had higher 45-minute pH and lower Warner-Bratzler shear-force values than loins from pigs raised in the TS. Implications: Under the conditions of this study, finishing environment alters performance, carcass merit, and meat quality of pigs of similar genetic merit. Farms with differing types of finishing facilities should account for finishing environment in the development of their finishing management protocols. The appropriate diet formulation, ideal age and weight at marketing, and packer buying program may differ due to the impact of finishing environment on pig performance and carcass merit.

Tenderization of beef loins using a high efficiency sparker

Abstract The tenderizing effects of treating beef loins with high-pressure shockwaves from a sparker source were evaluated. Samples were sparker treated as either steaks or intact loin roasts on day 0 and Warner–Bratzler shear force (WBSF) was measured on days 0 and 7. With the sparker head 7.5-cm above the samples, non-aged steaks receiving 80 pulses at two locations had lower WBSF than controls. Aging decreased WBSF in all samples. With the sparker head set at 3.75-cm, treated samples exhibited 20–25% lower WBSF values than controls on day 0 and all of the treated samples demonstrated WBSF reductions > 10%. Samples treated as individual steaks and intact loin roasts had similar tenderness improvements. The maximum observed tenderness improvements were 37% (entire steak), 56% (medial portion of steak), and 31% (lateral portion of steak). Data from this study indicate that high-pressure shockwaves generated from a sparker source are an effective postharvest technology for tenderizing beef. Industrial relevance Improving meat tenderness is essential to enhancing the value and consumer appeal of inferior quality meat cuts. Demonstrating the ability to tenderize tough cuts of meat using sparker generated high-pressure shockwaves is an important step in providing the meat industry with an effective postharvest technology for improving product quality.

Effect of two dietary concentrate levels on tenderness, calpain and calpastatin activities, and carcass merit in Waguli and Brahman steers1

The objective of this study was to compare carcass characteristics of a newly introduced breed, the Waguli (Wagyu x Tuli), with the carcass characteristics of the Brahman breed. Brahman cattle are used extensively in the Southwest of the United States because of their tolerance to adverse environmental conditions. However, Brahman carcasses are discounted according to the height of their humps because of meat tenderness issues. The Waguli was developed in an attempt to obtain a breed that retained the heat tolerance of the Brahman but had meat quality attributes similar to the Wagyu. Twenty-four animals were used. Six steers from each breed were fed a 94% concentrate diet and 6 steers from each breed were fed an 86% concentrate diet. Eight steers, 2 from each group, were harvested after 128 d, after 142 d, and after 156 d on feed. Waguli steers had larger LM, greater backfat thickness, greater marbling scores, and greater quality grades than the Brahman steers (P < 0.05). The Japanese Wagyu breed is well known for its highly marbled and tender meat, and these traits are also present in the Waguli. The Waguli had significantly lower Warner-Bratzler shear force values than the Brahman steers after 7 and 10 d of postmortem aging (P < 0.05); this difference decreased after 14 d postmortem (P = 0.2), when tenderness of the slower aging Brahman had increased to acceptable levels. Toughness of the Brahman has been associated with high levels of calpastatin in Brahman muscle, and the Waguli LM had significantly less calpastatin activity (P = 0.02) at 0 h postmortem than the Brahman LM. At 0-h postmortem, the total LM calpain activity did not differ between the Brahman and Waguli (P = 0.57). Neither diet nor days on feed had any significant effect on the 0-h postmortem calpain or at 0-h postmortem calpastatin activity, nor an effect on Warner-Bratzler shear-force values. In conclusion, LM muscle from the Waguli steers had a high degree of marbling, lower shear force values, and low calpastatin activity, all of which are related to more tender meat.

The Effect of Lactates on the Quality of Microwave‐Cooked Chicken Patties during Storage

ABSTRACT: The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave‐cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL‐ or SL+CL‐containing patties was significantly (P &lt; 0.05) reduced compared to control or SL patties. The SL‐containing patties had lower (P &lt; 0.05) aw values compared to control or CL patties. The CL‐ or SL+CL‐containing patties had lower denatured myoglobin and higher (P &lt; 0.05) cooking yield, surface redness (CIE a*), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water‐holding capacity. The CL‐containing patties exhibited lower Warner–Bratzler shear force values and higher (P &lt; 0.05) penetrometer reading compared to the SL‐containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly (P &lt; 0.05) reduced in all lactate‐containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference (P &gt; 0.05) was observed in aerobic plate counts between control and lactate‐added patties during 28‐d storage.

Growth rate, body composition, and meat tenderness in early vs. traditionally weaned beef calves1,2

One hundred forty spring-born Angus x Gelbvieh and purebred Angus steers were selected for study as early weaned (EW; average age at weaning = 90 +/- 30 d) or traditionally weaned (TW; average age at weaning = 174 +/- 37 d) steers that were non-implanted or implanted (Synovex-S, Fort Dodge Animal Health, Overland Park, KS). Initially, steers were sorted by age, sire, and farm, and then allotted randomly in a 2 x 2 factorial arrangement of treatments of EW implanted (EWI), EW nonimplanted (EWN), TW implanted (TWI), or TW nonimplanted (TWN). Ultrasound measurements (US) of LM area (LMA), 12th rib fat thickness (US-BF), and marbling (US-M) were collected every 28 d during the time that steers were on feed. At 202 d of age, EW calves had larger US-LMA, US-BF, and BW than TW calves (37.9 vs. 32.3 cm2, 0.38 vs. 0.26 cm, and 271.6 vs. 218.9 kg, respectively; P < 0.001). At slaughter, EW calves had heavier HCW (290.4 vs. 279.7 kg, respectively; P < 0.05) and greater USDA marbling scores (51.25 vs. 46.26, respectively; P < 0.05) than TW calves; more EW steers graded USDA Choice or greater (P = 0.05). However, no differences were detected in BW (P = 0.15), LMA (P = 0.39), BF (P = 0.45), or liver abscess scores (P = 0.41). Twenty-four implanted steers were selected from the original group of 140 and sorted into two slaughter groups of 12. Twelve implanted steers from each weaning group, matched in slaughter BW but differing in age, were subsampled at slaughter to assess the effect of weaning age and chronological age on muscle tenderness. Younger animals had lower Warner-Bratzler shear force values (P < 0.001) than older calves after 14 d of postmortem aging; however, no differences were found in tenderness after 21 d of aging. Furthermore, there was greater variance (P < 0.001) in Warner-Bratzler shear force values among younger, EW steers vs. older, TW steers. These data provide evidence that early weaning of beef calves may be used as a tool to more effectively manage the cow-calf production system without compromising the quality of the offspring.

Acute exercise stress and electrical stimulation influence the consumer perception of sheep meat eating quality and objective quality traits

The effects of acute exercise stress and electrical stimulation on lamb eating quality and objective measurements of quality were evaluated on the Longissimus thoracis et lumborum (LTL) and the Gluteus medius (GM) muscles. Meat quality attributes were also assessed on the LTL, Semimembranosus (SM) and the Semispinalis capitis (SC) muscles. Forty-eight Poll Dorset × Border Leicester–Merino ewes of about 6 months old were randomly allocated to treatments in a 2 × 2 factorial design, with the respective factors being exercise (Ex, 0 v. 15 min) and post-slaughter low voltage electrical stimulation (control v. ES). In general, exercise reduced the rate of pH fall and increased the ultimate pH of all 3 muscles (P&lt;0.05). This effect was more pronounced in the SM than in the LTL and SC. Exercised LTL and SM muscles also had lower surface lightness (L*) values and higher muscle total water content, indicating an increased incidence of dark cutting meat. Exercised LTL steaks were rated higher for tenderness and juiciness by the taste panelists and had lower Warner-Bratzler shear force values, as is often observed with high ultimate pH meat. Electrical stimulation reduced initial pH (pH0.5) values, but resulted in a slower rate of pH fall in the LTL and SM thereafter. Electrical stimulation resulted in an elevation of temperature at rigor in the SM by 10°C (15 v. 25°C) and in the LTL by 3.1°C (7.4 v. 10.5°C). While no effect of electrical stimulation was observed with instrumental analysis, electrical stimulation reduced sensory tenderness scores and overall liking for the GM, and tended to reduce flavour and juiciness of both the GM and LTL. In conclusion, acute exercise pre-slaughter improved eating quality, but caused dark cutting meat. The negative effect of low voltage stimulation on the eating quality of the GM was probably due to a high rigor temperature and associated heat toughening.

Growth, puberty, and carcass characteristics of Brahman-, Senepol-, and Tuli-sired F1 Angus bulls.

Postweaning growth, sexual development, libido, and carcass data were collected from two consecutive calf crops using 31 Brahman x Angus (B x A), 41 Senepol x Angus (S x A), and 38 Tuli x Angus (T x A) F1 bulls. Following weaning (by mid-September) and preconditioning, at the start of the study (late September) bulls were fed concentrate (three times each week at a rate equivalent to 4.5 kg/d) on bahiagrass pasture for approximately 250 d. At the start of the study and at 28-d intervals, BW, hip height, and scrotal circumference (SC) were measured. Concurrently at 28-d intervals, when the SC of a bull was > or = 23 cm, semen collection was attempted using electroejaculation. Ejaculates were evaluated for presence of first spermatozoa (FS), 50 x 10(6) sperm with at least 10% motility (PU), and 500 x 10(6) sperm with at least 50% motility (PP). After all bulls reached PP they were subjected to two libido tests. Carcass data were collected on all bulls (n = 110) and Warner-Bratzler shear (WBS) force values were assessed on a subset (n = 80). For both years, B x A bulls were heavier (P < 0.05) and taller (P < 0.05) than S x A and T x A bulls at the start and end of the study. However, breed type did not influence (P > 0.10) gain in BW or hip height during the study. Scrotal circumference of T x A bulls was larger (P < 0.05) than that of B x A or S x A bulls at the start of the study, but there was no effect (P > 0.10) of breed type by the end of the study. At PU and PP, B x A bulls were older (P < 0.05), heavier (P < 0.05), and taller (P < 0.05) and had larger (P < 0.05) SC than S x A and T x A bulls. Tuli x Angus bulls were younger (P < 0.05) than S x A bulls at PU and PP but had similar SC. Libido scores tended (P < 0.10) to be lower for B x A than for S x A and T x A bulls. Breed type affected (P < 0.05) carcass traits; B x A bulls had the heaviest (P < 0.05) hot carcass weight, greatest (P < 0.05) dressing percentage, larger (P < 0.05) longissimus muscle area than S x A bulls, and higher (P < 0.05) USDA yield grade than T x A bulls but greatest (P < 0.05) WBS force values. Breed type did not affect (P > 0.10) USDA quality grade. In conclusion, tropically adapted F1 bulls produced from Senepol (Bos taurus) and Tuli (Sanga) sires bred to Angus cows in Florida had lighter BW, shorter hip heights, and smaller carcasses than those from Brahman sires but reached puberty earlier and had higher libido scores and lower WBS force values.

Pork tenderness estimation by taste panel, Warner–Bratzler shear force and on-line methods

The extent to which modification of Warner–Bratzler shear force (WBSF) determinations, relating to storage and preparation of the meat, aperture of the V-shaped cutting blade and shearing velocity, improve the relationship with sensory tenderness perception of pork was studied. Additionally four on-line methods: pH1, FOP1 (light scattering), PQM1 (conductivity) and DDLT (Double Density Light Transmission), were evaluated for their ability to predict tenderness. Sensory tenderness evaluation was conducted on 120 frozen (at −18°C for several months) samples of m. longissimus thoracis et lumborum. After overnight thawing, the meat was grilled to an internal temperature of 74°C and scored on an eight-point scale, from extremely tough to extremely tender. The standard WBSF procedure (protocol A) consisted of heating fresh meat samples (stored for 48 h at 4°C post slaughter) at 75°C for 50 min, cooling in cold tap water for 40 min, taking cylindrical cores parallel to the fibre direction, and shearing at a velocity of 200 mm/min with a blade aperture of 60°. For the prediction of sensory tenderness, the WBSF standard procedure (protocol A) showed the lowest variance ( R 2=15%) and the highest standard error of the estimate (SEE=0.97 N) compared to the other WBSF protocols. A decrease in shearing velocity, from 200 to 100 mm/min and, a replacement of the cutting blade with an aperture of 60° by one with an aperture of 30° led to improvements of R 2 (respectively, 19% vs. 13% and 47% vs. 23%) and SEE (respectively, 0.93 N vs. 0.97 N and 0.80 N vs. 0.97 N) and thus were better predictors of tenderness. A blade aperture of 30° instead of 60° also led to considerably lower WBSF values (22.1 N vs. 30.0 N). Freezing, frozen storage and thawing of the meat, prior to WBSF measurement, resulted in higher shear force values (32.7 N vs. 28.7 N) and a better prediction of tenderness, R 2 (25% vs. 15%) and SEE (0.94 N vs. 1.00 N). Furthermore, preparing the frozen stored meat for WBSF determination in the same way as for the sensory evaluation, namely grilling instead of boiling, led to higher WBSF values (35.5 N vs. 32.7 N) and a further improvement in the prediction of tenderness ( R 2=31% vs. 25% and SEE=0.90 N vs. 0.94 N). From the on-line instruments: pH, FOP and PQM, pH was best in predicting tenderness. Linear regression with tenderness as dependent variable and the on-line techniques as independent variables revealed the following R 2: 16, 8, 8 and 10% and SEE: 0.96, 1.01, 1.01 and 1.00 N for, respectively, pH1, FOP1, PQM1 and DDLT. Thus, the classical instruments and the DDLT technique, which is analogous to the CGM (Capteur Gras/Maigre), an officially accepted carcass grading apparatus in France and Belgium, are not good predictors of tenderness.

Calcium chloride injection and degree of doneness effects on the sensory characteristics of beef inside round roasts.

Twenty USDA Standard beef inside rounds were purchased from the Excel Corp. in Plainview, TX to determine the effects of CaCl2 injection and degree of doneness on inside round roasts. Inside rounds were halved and each half served either as a control or was injected with CaCl2. Each half was cut into four sections with one used for retail case display and the other three subjected to cooking at 60, 70, or 80 degrees C doneness. Roasts injected with CaCl2 were more tender as evidenced by higher initial and sustained tenderness scores and lower Warner-Bratzler shear force values (P < .004). Overall beef mouthfeel also was improved over the control by CaCl2 addition (P < .004). Thaw and purge losses were higher (P < .001) for CaCl2-injected roasts and cooking losses were lower (P < .01) than for controls. Injection with CaCl2 did not affect color, color uniformity, discoloration, or surface browning through 1 d of retail case display (P < .05). However, after 2 d of display, control roasts were superior in these traits (P < .05). Roasts cooked to 60 degrees C of doneness were found to be more palatable than those cooked to higher degrees of doneness (P < .05). The improvement in tenderness through CaCl2 injection for tougher cuts from the round is an important finding for the beef industry. The results from this research support the need to use CaCl2 to improve beef tenderness and consistency.