Warner-Bratzler Shear Force Measurements Research Articles

Effects of vitamin E on color stability and palatability of strip loin steaks from cattle fed distillers grains

The objective of this study was to determine the effect of preslaughter antioxidant supplementation to cattle fed wet distillers grains on carcass yield and quality grade, and on the color stability and consumer acceptability of steaks. Two hundred five crossbred steers were fed 35% wet distillers grains with the supplementation of 4 different levels of α-tocopheryl acetate: 0, 125, 250, and 500 IU•animal(-1)•d(-1) for 97 d. Chuck rolls (n = 69) and strip loins (n = 185) were collected and processed at 4 and 7 d postslaughter, respectively. Chucks were ground and separated into 0.23-kg samples. Strip loins were faced and cut into 2.54-cm steaks and packaged in a polyvinyl chloride overwrapped (PVC) package, a vacuum package, or modified atmosphere packages (MAP) for further color, α-tocopherol, objective tenderness, palatability, and proximate analysis. Color was measured objectively using a HunterLab Miniscan XE spectrophotometer (HunterLab Associates Inc., Reston, VA) and subjectively by a trained color panel, and a consumer panel was used to indicate which treatments affected retail acceptability and purchase decisions. Warner-Bratzler shear force measurements were used for objective tenderness, and a trained panel assessed subjective palatability characteristics. Instrumental color measurements revealed little difference for ground beef in both PVC and MAP packages, but diets with 500 and 250 IU•animal(-1)•d(-1) of vitamin E had a longer (P < 0.05) retention of redness and yellowness in steaks as compared with steaks from animals receiving less vitamin E. Subjective color evaluation for strip steaks indicated that greater vitamin E was more likely (P < 0.05) to maintain color stability, overall acceptability, and consumer purchase preference while decreasing percentage of discoloration. No significant differences (P > 0.10) were observed for objective tenderness and sensory attributes of strip steaks, and no differences (P > 0.10) were observed in protein, fat, and moisture percentages of ground beef. Lipid oxidation analysis indicated that steaks packaged in PVC for 7 d and MAP for 1, 3, and 7 d, and ground beef packaged in MAP and PVC for 0 and 7 d of retail display required greater inclusion of vitamin E (500 and 250 IU•animal(-1)•d(-1)) to remain below the 2.28 mg of malonaldehyde/kg threshold. Ultimately, 500 IU•animal(-1)•d(-1) of vitamin E should be supplemented to cattle fed wet distillers grain-based diets when products are packaged in MAP to maximize retail shelf life.

Feedlot efficiency implications on greenhouse gas emissions and sustainability1

The term sustainable has many meanings, but in agriculture it generally refers to some balance between environmental, social, and economic goals. The objective of this project was to quantify inputs and outputs to assess the sustainability implications of 2 feedlot cattle management systems: Never Ever 3 (NE3) and a conventional (CON) system using metabolic modifiers. Angus-cross steers (n=104) were stratified by BW (337 kg ± 17) and randomly assigned to 4 pens per treatment group. The NE3 cattle received no feed additives or implants, whereas CON were implanted with 100 mg of trenbolone acetate and 14 mg of estradiol benzoate on d 1 and 70, and were additionally fed monensin [330 mg/(animal·d)] and tylosin phosphate [90 mg/(animal·d)] in their ration throughout the course of the study, and ractopamine hydrochloride at 254 mg/(animal·d) for the last 29 d on feed. Cattle were shipped on a constant average pen weight basis (596 kg ± 32 BW). The CON cattle had greater ADG (1.81 vs. 1.35 kg, P < 0.01) and were on feed fewer days (146 vs. 188 d, P < 0.01) than the NE3 cattle. No significant differences were observed in HCW (P = 0.072) or dressing percentage (P=0.62) between treatments (P > 0.05); however, CON carcasses averaged larger ribeye area (87 vs. 80 cm(2), P < 0.01), greater Warner-Bratzler shear force measurement (WBSF; 3.46 vs. 3.19 kg, P < 0.01), and smaller USDA marbling score (5.4 vs. 6.2, P < 0.01), and less backfat thickness (1.64 vs. 1.84 cm, P < 0.05) and yield grade (3.38 vs. 3.95, P < 0.01) than NE3 carcasses. Overall, CON cattle consumed 393 kg less DM in the feedlot (1,250 vs. 1,643 kg; P < 0.05). No treatment effects were observed for daily methane (CH(4); P=0.62) or nitrous oxide (N(2)O; P=0.7) emissions per steer. Assuming a constant emission rate on a DMI basis throughout the course of the feedlot trial, CON feedlot management resulted in a 31% decrease in emissions per finished steer compared with NE3 management. Expressing CH(4) emissions on a carbon dioxide equivalent (CO(2)-eq) basis revealed a 1.10-kg CO(2)-eq difference per kilogram BW gain (5.02 kg of NE3 vs. 3.92 kg of CON) between the 2 feedlot management systems. Although the metabolic modifiers resulted in additional costs for the CON treatment group, the cost per kilogram of feedlot BW gain was significantly less ($1.12/kg vs. $1.35/kg; P < 0.05) than NE3. Both production systems satisfied some sustainability criteria, although neither concurrently fulfilled all of the environmental, social, and economic goals of agricultural sustainability.

Effects of zilpaterol hydrochloride with or without an estrogen-trenbolone acetate terminal implant on carcass traits, retail cutout, tenderness, and muscle fiber diameter in finishing steers1

Our objective was to determine the effects of feeding zilpaterol hydrochloride (ZH), a beta-agonist, for the final 30 d of the feeding period, with or without a terminal estrogen + trenbolone acetate (TBA) implant (Revalor-S; 24 mg of estradiol-17beta and 120 mg of TBA; REV) on meat tenderness and carcass cutout yields. Crossbred steers (n = 2,279) were divided into 6 BW blocks and 24 pens. Within each block, pens were assigned randomly to 1 of 4 treatments: 1) no terminal implant (control); 2) a terminal REV given 91 d before slaughter; 3) no terminal implant plus ZH; and 4) a terminal REV implant plus ZH (REV+ZH). All cattle received Component TE-IS (16 mg of estradiol and 80 mg of TBA) on d - 61 of the feeding period [corrected]. Zilpaterol hydrochloride was added to the diets at a concentration of 8.38 mg/kg (DM basis) during the final 30 d of the feeding period, followed by a 3-d period before slaughter in which ZH was withdrawn from the diet. Carcasses (n = 30/treatment) were selected from the 2,279 cattle and fabricated into subprimal cuts as per Institutional Meat Purchase Specifications. Strip loins were collected, cut into 2.54-cm steaks, and aged 7, 14, and 21 d, after which Warner-Bratzler shear force (WBSF), collagen content, desmin degradation, and muscle fiber diameter measurements were determined. Feeding ZH increased (P < 0.05) yield of the #112A ribeye roll, #116B chuck mock tender, #167A peeled knuckle, #169 top inside round, #171B outside round, #171C eye of round, #180 strip loin, #184 top sirloin butt, and #189A full tenderloin for ZH treatment. Longissimus muscle WBSF at 7, 14, and 21 d postmortem was increased (P < 0.001) with ZH supplementation. Desmin degradation at 7, 14, and 21 d postmortem was not affected with REV or ZH supplementation compared with controls. Zilpaterol hydrochloride had an additive effect with REV on increasing LM fiber diameter (P < 0.001). When fed to cattle that received a terminal implant of REV, ZH potentially increased LM WBSF as a result of induced muscle hypertrophy. During the 21-d aging period, WBSF decreased with aging, suggesting that carcasses from cattle supplemented with ZH might require longer aging time to ensure that acceptable levels of tenderness are reached.

Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of Nelore (Bos indicus)

The proximate chemical composition of hump, known in Brazil as cupim, Rhomboideus m. (RB), of Nelore (Bos indicus) aged 24 months revealed it to be a unique beef muscle. It presents a lipid fraction 14-fold as high as that of Longissimus dorsi m. (LD) taken from the same animal (p&lt;0.05), the highest value reported so far. This was unequivocally observed by the histological evaluation. Proportionally more protein fraction and conversely less moisture were also observed in RB. Analysis of collagen and its crosslinking with hydroxylysylpyridinium (HP) showed there to be 22.9% more collagen and 14-fold as much HP in RB as in LD. Contrary to the expectations, the tenderness of fresh samples evaluated by Warner Bratzler shear force measurements led to values of 8.05 and 5.81 kgf for LD and RB, respectively (p&lt;0.05). These results showed that the abundant fat in fresh RB acted as a lubricant for the needle penetration, irrespective of the quantity and quality of collagen fibres present.

Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets

Measurements of texture properties related to tenderness at different locations within deboned broiler breast fillets have been used to validate techniques for texture analysis and establish correlations between different texture evaluation methods. However, it has been demonstrated that meat texture can vary from location to location within individual muscles. The objective of our study was to investigate the intramuscular variation and Pearson correlation coefficients of Warner-Bratzler (WB) shear force measurements within early deboned broiler breast fillets and the effect of deboning time and cold storage on the variation and correlation coefficients. Broiler breast fillets were removed from carcasses early postmortem (2 h) and later postmortem (24 h). Storage treatments of the 2 h samples included 0 d, 7 d at 3 degrees C, 7 d at -20 degrees C, and 6 d at -20 degrees C plus 1 d at 3 degrees C. The WB shears of cooked fillets were measured using a TA-XTPlus Texture Analyzer and a TA-7 WB shear type blade. Our results showed that although the average WB shear force values differed within the 0-d, 2-h fillets, compared with the variation among the fillets within the treatment, the difference within a fillet is still evidently small. The Pearson correlation coefficients were significant between the locations; however, values of the correlation coefficients depended on the paired locations. Location differences in the WB shear values and the correlation coefficient values between them changed with deboning time and cold storage. These results demonstrate that the variation of WB shear force measurements is substantial within early deboned broiler breast fillets and the Pearson correlation coefficient values of the measurements vary among the locations. Both the variation and the Pearson correlation coefficients can be affected by postmortem aging time and storage. The differences in the means between the locations in early deboned breasts are much smaller than the variation among the fillets.

Quantitative trait locus mapping in an F2 Duroc × Pietrain resource population: II. Carcass and meat quality traits1

Pigs from the F(2) generation of a Duroc x Pietrain resource population were evaluated to discover QTL affecting carcass composition and meat quality traits. Carcass composition phenotypes included primal cut weights, skeletal characteristics, backfat thickness, and LM area. Meat quality data included LM pH, temperature, objective and subjective color information, marbling and firmness scores, and drip loss. Additionally, chops were analyzed for moisture, protein, and fat composition as well as cook yield and Warner-Bratzler shear force measurements. Palatability of chops was determined by a trained sensory panel. A total of 510 F(2) animals were genotyped for 124 microsatellite markers evenly spaced across the genome. Data were analyzed with line cross, least squares regression interval, mapping methods using sex and litter as fixed effects and carcass weight or slaughter age as covariates. Significance thresholds of the F-statistic for single QTL with additive, dominance, or imprinted effects were determined on chromosome- and genome-wise levels by permutation tests. A total of 94 QTL for 35 of the 38 traits analyzed were found to be significant at the 5% chromosome-wise level. Of these 94 QTL, 44 were significant at the 1% chromosome-wise, 28 of these 44 were also significant at the 5% genome-wise, and 14 of these 28 were also significant at the 1% genome-wise significance thresholds. Putative QTL were discovered for 45-min pH and pH decline from 45 min to 24 h on SSC 3, marbling score and carcass backfat on SSC 6, carcass length and number of ribs on SSC 7, marbling score on SSC 12, and color measurements and tenderness score on SSC 15. These results will facilitate fine mapping efforts to identify genes controlling carcass composition and meat quality traits that can be incorporated into marker-assisted selection programs to accelerate genetic improvement in pig populations.

Effect of processing flax in beef feedlot diets on performance, carcass characteristics, and trained sensory panel ratings1

To assess the effects of flax addition and flax processing on feedlot performance and carcass characteristics, 128 yearling beef heifers (360 +/- 14 kg of initial BW) were blocked by weight and assigned randomly to feedlot diets that included no flax (control), whole flax (WHL), rolled flax (RLD; 1,300 microm), or ground flax (GRD; 700 microm). Heifers were fed a growth diet (31% corn, 30% corn silage, 18% barley malt pellets, 14% alfalfa, 4% linseed meal, and 3% supplement; DM basis) for 56 d, after which they were adapted to a finishing diet (79% corn, 7% corn silage, 7% alfalfa, 4.75% linseed meal, and 2.25% supplement; DM basis). In WHL, RLD, and GRD, flax replaced all linseed meal and partially replaced corn at 8% of diet DM. All diets provided 0.5 mg of melengestrol acetate, 2,000 IU of vitamin E, and 232 mg of monensin per heifer daily. Cattle were slaughtered by block after 96, 97, and 124 (2 blocks) d on feed. At 24 h postmortem, carcass data were collected, and a portion of the loin was removed, vacuum-packaged, and aged for 14 d. After aging, 2 steaks were removed from each loin for Warner-Bratzler shear force measurement, sensory panel evaluation, and fatty acid analysis (approximately 100 g of muscle was collected). Flax inclusion (WHL, RLD, and GRD vs. control) did not affect DMI (P = 0.79), fat thickness over the 12th rib (P = 0.32), or LM area (P = 0.23). Flax inclusion increased ADG (P = 0.006), G:F (P = 0.006), and USDA yield grade (P = 0.01). Flax processing (RLD and GRD vs. WHL) increased ADG (P = 0.05), G:F (P = 0.08), and apparent dietary NEm and NEg (P = 0.003). Muscle from heifers fed flax had greater phospholipid 18:3n-3 (P < 0.001), 20:5n-3 (P < 0.001), 22:5n-3 (P < 0.001), and 22:6n-3 (P = 0.02) fractions, and greater neutral lipid 18:3n-3 (P < 0.001). Feeding 8% flax to feedlot heifers increased gain and efficiency, and processing flax increased available energy and resulted in increased efficiency of gain. Feeding 8% flax also increased levels of n-3 fatty acids in fresh beef.

Electrical currents applied to lamb carcasses — effects on blood release and meat quality

The amount of collectable blood during the early phase of slaughter was determined for 48 lambs in 4 treatment groups: a control group (no current, no thoracic stick), a thoracic stick group only and groups subjected to a thoracic stick and either an electric current of 14 or 10 Hz frequency. The current was applied to the ‘skin-on’ carcass soon after the stunning/sticking process and subsequent to the thoracic stick, with a view to increasing the volume of blood released at that time. With both frequencies there was a small, but statistically significant (P&lt;0.05), increase in the amount of released blood over non-stimulated treatments. Samples of M. longissimus thoracis et lumborum were aged for 1 and 5 days before freezing. Warner–Bratzler shear force measurements indicated the effectiveness of the current applications in reducing shear force with the 14 Hz waveform being superior to the 10 Hz waveform and in a related way the degradation of myofibrillar proteins was greater in meat subjected to the 14 Hz treatment when examined using the myofibrillar fragmentation index.

Meat quality traits were unaffected by a quantitative trait locus affecting leg composition traits in Texel sheep1

A QTL affecting leg muscle and fat traits has been identified within the New Zealand Texel population. The QTL maps to a region on OAR 2 with a two-marker haplotype test established at markers BULGE20 and BM81124. These markers encompass the likely position of Growth Differentiation Factor 8 (GDF8). The pleiotropic effects of this QTL on meat quality traits are tested. Objective measures of meat quality including pH, color (L*, a*, and b*), and tenderness (as assessed by Warner-Bratzler shear force measurements) were assessed on longissimus and semi-membranosus muscles of 540 progeny from six Texel sires. Four of these sires were subsequently identified as segregating for leg muscle and fat traits. For these segregating sires, comparison of progeny that had inherited the favorable haplotype from their sire with those that had received the alternate haplotype revealed no significant differences in the meat quality traits assessed. This finding suggests that the muscling QTL does not have pleiotropic effects on meat quality. A general scan for meat quality QTL was carried out using genotype data for eight markers from FCB128 to RM356 flanking 122cM of OAR 2 using Haley-Knott regression. This analysis revealed two QTL for a single sire. A QTL detected in the region of Marker INRA40 for color L* mapped to a site close to the muscling QTL, but there was evidence to suggest it is at a distinct locus. The QTL in the region of Marker RM356 might map distal to Marker RM356, as no peak was observed. This QTL, which seems to affect pH, color a*, color b*, and Warner-Bratzler shear measurements, requires further characterization.

Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires1,2

Two previously identified single-nucleotide polymorphism markers located within the micromolar calcium-activated neutral protease gene (CAPN1) were evaluated for their association with variation in meat tenderness using one commercial sample of Simmental x Angus crossbred calves and one multibreed, crossbred research herd. The commercial sample included 362 animals sired by 23 registered Simmental bulls bred to unregistered Angus cows and represented current industry animals in which to test the predictive merit of the markers. The second sample was a research herd including 564 steers from the Germplasm Evaluation Cycle VII population at the U.S. Meat Animal Research Center, produced with semen from popular sires of the seven Bos taurus beef breeds with the most registrations in the United States (Angus, Charolais, Gelbvieh, Hereford, Limousin, Red Angus, and Simmental) on Angus, Hereford, and MARC III cows. These animals form a relatively outbred population that constituted a stringent test of the predictive merit of the genetic markers, although small groups were half-sibs. Warner-Bratzler shear force measurements were used to determine tenderness phenotypes for all animals. The populations were genotyped for two markers that predict variation at amino acid positions 316 and 530 of the mu-calpain polypeptide, produced by the CAPN1 gene. Minor allele frequencies for markers 316 and 530 in the commercial sample were 0.17 and 0.37, respectively, and in the Cycle VII animals, were 0.20 and 0.28, respectively. Both markers showed association with shear force in the commercial sample (P = 0.04) and the Cycle VII population (P = 0.02), supporting the hypothesis that they represent potential markers to aid selection for improved meat tenderness in commercial populations of beef cattle in the United States.

Influence of ceftiofur sodium biobullet administration on tenderness and tissue damage in beef round muscle

The effect of a biobullet (BB) containing freeze-dried ceftiofur sodium antibiotic on the presence of injection lesions, tissue damage, and histological properties, as well as Warner-Bratzler shear force (WBSF), of the biceps femoris was investigated. Steer calves (n = 25) were individually identified and assigned randomly to a product administration treatment date (7, 14, 21, 28, or 35 d before slaughter). At each pre-slaughter ceftiofur BB administration time, identified steers (n = 5) were humanely placed into a standard commercial restraining chute, where a BB implant was administered from a distance of 6.09 m. Following a standard finishing period (120 d), steers were transported to a commercial beef processing and humanely slaughtered. Following a 36-h postmortem chilling (1 degree C) period, carcasses were graded and fabricated according to industry-accepted procedures. Paired muscle samples were individually identified, collected, and aged for 14 d postmortem. Muscles were dissected into 1.27-cm strips, followed by observation and palpation for the presence of injection site lesions. Preslaughter administration times of 7 and 14 d resulted in the presence of injection lesions (80 and 20%, respectively). In addition to the control samples, no muscle damage was observed in cattle treated with BB implants 21, 28, or 35 d before slaughter. Warner-Bratzler shear force measurements taken near lesions of BB steaks and in areas 5.08 cm from lesions of control steaks tended to be higher (P < 0.10) than for other BB and control sample locations. Concentrations of insoluble and soluble collagen were higher (P < 0.05) at the site of the lesion center in lesion-afflicted vs. with control steaks. Histological determinations of the relative proportions of muscle, connective tissue, and fat were altered (P < 0.05) in BB lesion-afflicted steak cores; however, these differences were negated outside the core location of BB-treated and control steaks. It seems that using the ceftiofur BB implant system within 14 d of slaughter does create injection site lesions and increase WBSF; however, when the BB implant system, containing 100 mg of freeze-dried ceftiofur sodium, was used according to the recommended procedure (> or = 30 d preslaughter), tissue damage, alterations in histological and collagen properties, and increased meat toughness were not observed.

Factors regulating lamb longissimus tenderness are affected by age at slaughter

The objective of this experiment was to determine age-related changes in collagen concentration, sarcomere length, calpain (μ- and m-) and calpastatin activities, postmortem proteolysis and Warner–Bratzler shear force (WBSF) in ovine longissimus thoracis et lumborum. Rambouillet lambs were slaughtered at 2, 4, 6, 8 and 10 months of age and samples of longissimus were collected at 0, 2 and 10 days postmortem. Collagen concentration and sarcomere lengths were determined from the cores used for WBSF measurements and reflected changes in the background toughness. Longissimus collagen concentration did not change ( P>0.05) due to lamb age. Sarcomere lengths also showed age-related changes, increasing ( P<0.05) from 1.35 μm at 6 months to 1.48 and 1.55 μm at 8 and 10 months, respectively. The extent of calpain mediated proteolysis determines the improvement in meat tenderness with postmortem storage. The most notable change in the calpain proteolytic system was the decline ( P<0.05) in calpastatin activity from 4.18 to 1.91 U/g muscle between 2 and 10 months. The activity of μ-calpain showed a 16% increase ( P<0.05) from 4 to 6 months, before it dropped again at 8 and 10 months. There was a gradual decline ( P<0.05) in m-calpain activity with age, and by 10 months m-calpain activity had reduced to 80% of 2 months levels. The ratio of μ-calpain to calpastatin activities increased ( P<0.05) from 2 to 6 months (from 0.31 to 0.56) with no further changes ( P>0.05) at 8 or 10 months. There were no age-related changes ( P>0.05) in desmin degradation at day 2, however, examination of day 10 samples showed increased ( P<0.05) degradation from 2 to 6 months. Thus, the changes observed in the ratio of μ-calpain to calpastatin activities are reflected in the extent of postmortem proteolysis. Meat tenderness was measured using WBSF at 2 and 10 days postmortem. Because little proteolysis had taken place at 2 days postmortem, the decline in day 2 WBSF from 6 to 8 months could be explained by changes in sarcomere length. However, at 10 days postmortem, where WBSF was shown to decrease from 2 to 8 months, the improvement in tenderness could be explained by the amount of postmortem proteolysis. The data presented in this paper show evidence that sarcomere length is the main determinant of background toughness in ovine longissimus, and that postmortem proteolysis, resulting from μ-calpain activity regulated by calpastatin, is the main determinant of ovine longissimus tenderization during aging. Thus, lamb longissimus tenderness after refrigerated storage is determined by postmortem proteolysis and its interaction with sarcomere length.

Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements.

Two experiments were conducted to determine the effectiveness of using mechanical probes and objective color measurement on beef LM to predict cooked tenderness. In Exp. 1, sharp needle (SN), sharp blade (SB), blunt needle (BN), blunt blade (BB), and plumb bob (PB) probes were used to measure uncooked LM (n = 29) at 2 d postmortem in both a perpendicular and parallel orientation to the long axis of the strip loin. Additionally, instrumental color measurements were measured on uncooked muscle at 2 d postmortem. Steaks for trained sensory panel (TSP) and Warner-Bratzler shear force (WBSF) measurements were aged 14 d postmortem before cooking. Probe measurements taken perpendicular to the long axis of the LM were not correlated (P = 0.22 to 0.82) to TSP tenderness. Probe measurements (BB, BN, SN, SB, and PB) taken parallel to the long axis were correlated to TSP tenderness (r = -0.57, -0.40, -0.77, -0.52, and -0.53, respectively). A regression equation using the SN probe to predict TSP tenderness had a R2 value of 0.74. The SB probe combined with L* accounted for 45% of the variation in TSP tenderness, whereas the PB probe combined with L* accounted for 56% of the variation in TSP tenderness. A second experiment (n = 24) was conducted using the SN, SB, and PB probes on uncooked sections at 2 d and on cooked steaks at 14 d postmortem. Probe measurements on cooked steaks were not correlated to TSP tenderness. New regression equations were calculated using the probe measurements on uncooked steaks from both experiments. Prediction equations formulated with L* values and either SN, SB, or PB probes accounted for 49, 50, and 47% of the variability in TSP tenderness scores, respectively. An equation using WBSF of cooked steaks to predict TSP tenderness had an R2 of 0.58. Of the steaks predicted to be tender (predicted tenderness > 5.0) by the equations using the SN, SB, and PB probes on uncooked steaks and WBSF on cooked steaks, 85, 88, 80, and 84%, respectively, were actually tender (TSP tenderness > 5.0). Mechanical probe measurements of uncooked steaks at 2 d postmortem can potentially classify strip loins into groups based on tenderness, as well as WBSF measurements, which are more costly and time consuming.

Influence of harvest processes on pork loin and ham quality1

The purpose of this study was to determine the specific effects of extending the interval between dwell time and the duration of scalding on pork quality attributes. Sixty-four Duroc x Yorkshire pigs were randomly assigned to a 2 x 2 factorial treatment arrangement. Treatments included extending the dwell duration from 5 to 10 min and extending the scald duration from 5 to 8 min. All carcasses entered the cooler 50 min after exsanguination. At exsanguination, blood was collected for three 1-min intervals and then for a final 2-min period. Temperature and pH of the LM and semimembranosus muscle (SM) were measured at 45 min, and at 2, 4, 6, and 24 h postmortem (PM). Hunter L*, a*, and b* values were determined on the LM, SM, and biceps femoris (BF). Purge loss was measured on the SM, BF, and the sirloin end of the loin. Drip loss was measured in duplicate from LM chops after 1 and 5 d of storage. Warner-Bratzler shear force (WBS) measurements were determined on LM chops aged 1, 3, 5, and 7 d PM. Over 99% of the collected blood was obtained during the first 3 min after sticking. Carcasses scalded for 8 min had greater (P < 0.05) semi-membranosus 2 h temperature (28.8 degrees C) than carcasses scalded 5 min (27.3 degrees C). An 8-min scald process resulted in longissimus dorsi chops with lower hue angle and greater WBS values than the 5-min scald process. Increasing dwell time from 5 to 10 min resulted in biceps femoris chops with greater hue angle and loin chops with greater WBS values at 3 d PM. Harvest processes did not significantly affect subjective quality scores, Hunter L* values, purge or drip loss. Lengthening the duration of dwell and scalding may result in a more rapid PM pH decline. Reducing the duration of scalding may lead to increased time for manual removal of hair. Because of differences in facilities, it is recommended that individual facilities monitor dwell and scald durations to determine how to best minimize time of entry into the cooler.

Possible mechanism for the effect of the RN − allele on pork tenderness

The effect of the dominant RN − allele on rigor development, ageing and tenderness was studied in M. longissimus dorsi (LD) from 11 heterozygous carriers and five non-carriers of the RN − allele. Rigor development was followed by measurements of muscle shortening, isometric tension, pH and FOP. During ageing the myofibrillar length and Warner–Bratzler shear force were measured in the meat. Sensory analysis was performed at 4 days post-mortem using a trained expert panel. It was found that the decrease in pH was faster for RN − carriers than non-carriers during the first 5 h post-mortem, after which the pH-time slope was similar for the two groups. This resulted in a significantly lower mean ultimate pH in LD from RN − carriers than non-carriers. During rigor development the isometric tension was lower in RN − carriers than in non-carriers, while contraction (shortening and sarcomere length) did not differ significantly between the two genotypes. The myofibrillar length, which is an indirect measure of the proteolytic activity that has occurred in the meat, was shorter for the RN − carriers than for the non-carriers. The difference in myofibrillar lengths between the genotypes was significant at 1 and 4 days post-mortem but not at 7 days post-mortem, which indicates that the RN − carriers have a higher proteolytic activity earlier post-mortem. The results from the Warner–Bratzler shear force measurements showed that the meat from the RN − carriers was significantly more tender, 1 and 4 days post-mortem, than the meat from the non-carriers. The meat from non-carriers needed 7 days to reach the tenderness attained by that from the RN − carriers 4 days post-mortem. The greater tenderness in LD from RN − carriers than that from non-carriers was also confirmed by a sensory panel at 4 days post-mortem. In conclusion, differences observed in the course of rigor and ageing in muscle from carriers and non-carriers of the RN − allele suggest that proteolytic action, as initiated by a more rapid fall in pH, is the most important factor governing the variation in tenderness of the two genotypes.

A Repeatability Model for Warner-Bratzler Shear Force in Beef Cattle

Warner-Bratzler shear (WBS) force measurements on three 19-mm cores of the longissimus were available on 239 composite [0.25 Charolais, 0.25 Simmental, 0.44 British (Angus, Hereford, Shorthorn), 0.06 Limousin] steers. Using an average information restricted maximum likelihood (REML) algorithm, a repeatability model was fit including year of birth × age of dam contemporary group, age at harvest (linear), animal genetic (direct), core within animal, and residual effects to obtain estimates of variance components. The additive relationship matrix included 515 animals. Steers were sired by 74 bulls and were from 202 dams. Estimates of 0.88 and 1.50kg2for genetic and core within animal variances, respectively, led to estimates of 0.17 ± 0.16 and 0.30 ± 0.15 for direct heritability and the proportion of phenotypic variance attributable to core within animal effects, respectively. These data provide preliminary evidence that a repeatability model may be appropriate for WBS force.

Relationships between live animal ultrasound predicted intramuscular fat and shear force in fed cattle (2003)

Approximately 280 Simmental- and Hereford- sired feedlot steers were ultrasonically evaluated for intramuscular fat deposition using CPEC and Critical Vision, Inc. (CVI) ultrasound systems. Warner-Bratzler shear force measurements were taken on steaks from the 13th rib region. Differences between CPEC and CVI ultrasound and actual marbling measurements were corrected for bias and identified as CPEC deviation and CVI deviation. Correlation coefficients and linear models were used to determine if shear force values were associated with amount of intramuscular fat predicted by the ultrasound systems. Correlation coefficients of CPEC deviation and CVI deviation with shear force were 0.18 and 0.15, respectively. This indicates that animals overestimated for marbling by ultrasonic measures had a tendency to have higher shear force values. However, when the data were evaluated with linear models, which take many variables into account, we found that animals with ultrasound marbling predictions higher than the actual carcass marbling score were not associated with higher shear force values. Thus, animals with a higher marbling prediction are not associated with an unfavorable increase in shear force values. Selecting animals for increased marbling through ultrasound evaluation should have neither a favorable nor unfavorable effect on tenderness.

The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum

The effect of ultra-rapid chilling (−20°C) on the proteolytic degradation of myofibrillar proteins during ageing, by the calpain/calpastatin system in lamb was investigated. Carcasses (36) were ultra-rapidly chilled (−20°C for 3.5 h followed by 20.5 h at +4°C) or chilling at +4°C for 24 h. After chilling all carcasses were stored at +4°C for a further 4 days. Samples of M. longissimus thoracis et lumborum were taken for Warner–Bratzler shear force measurement, sarcomere length, SDS-PAGE and enzyme activity analysis. Ultra-rapid chilling (−20°C) had no effect on the proteolytic degradation of myofibrillar proteins by the calpain/calpastatin system compared to conventional chilling (+4°C). However, no difference in tenderness was found between the two chilling regimes at 1 or 5 days postmortem so differences in myofibrillar degradation or enzyme activity would not be expected.

THE SHEAR FORCE OF VERY‐RAPIDLY CHILLED LAMB 2: THE EFFECT OF MUSCLE EXCISION

ABSTRACTThe effect of chilling rate and muscle excision on the shear force of ovine muscle (M. longissimus thoracis et lumborum) was examined. Conventional chilling involved chilling at 4C for 24 h and very‐rapid chilling involved chilling at −20C for 3.5 h followed by conventional chilling for 20.5 h. After 24 h all muscles were aged for a further four days. Approximately 30 min after slaughter, one M. longissimus thoracis et lumborum was excised from each carcass and placed in the same chill as the remainder of the carcass. This gave a total of four different treatments. Shear force was assessed at I and 5 days postmortem by Warner‐Bratzler shear force measurement. Excision led to reduced shear force in the very‐rapid chilling regime but increased shear force in the conventionally chilled muscles. Aging improved shear force for all chilling treatments. No significant difference was found in the rate of pH fall, between the chilling treatments.

DECORIN AND FIBROMODULIN EXPRESSION IN TWO BOVINE MUSCLES (M. SEMITENDINOSUS AND M. PSOAS MAJOR) DIFFERING IN TEXTURE

ABSTRACT Biochemical composition of muscle is an important factor that affects meat quality. Studies have revealed that the collagen content alone cannot be considered a reliable parameter for textural properties. This study focuses on the expression of two collagen interacting proteoglycans, decorin and fibromodulin, in two muscles differing in texture, M. semitendinosus (ST) and M. psoas major (PM). The difference in texture was confirmed by Warner Bratzler shear force measurements. The proteoglycan expression level was determined both on protein and mRNA level by SDS‐gel electrophoresis and Northern blots, and related to the collagen expression. The tougher muscle, ST contained more decorin than the tender muscle PM, but less decorin per collagen. However, the difference in fibromodulin level per collagen was not significant between the two muscles, indicating that decorin is a better parameter to study in relation to textural properties in bovine muscle.