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Full-Text Articles in Meat Science

Evaluating The Shelf Life And Sensory Properties Of Beef Steaks From Cattle Raised On Different Grass Feeding Systems In The Western United States, Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang Jul 2022

Evaluating The Shelf Life And Sensory Properties Of Beef Steaks From Cattle Raised On Different Grass Feeding Systems In The Western United States, Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang

Roman L. Hruska U.S. Meat Animal Research Center: Reports

Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to assess the impact of feeding systems on the change in microbial counts, color, and lipid oxidation of steaks during retail display, and on their sensory attributes. The systems included: conventional grain-fed (CON), 20 months-grass-fed (20GF), 25-months-grass-fed (25GF) and 20-months-grass-fed + 45-day-grain-fed (45GR). The results indicate that steaks in the 20GF group displayed a darker lean and fat …


An Investigation On The Influence Of Various Biochemical Tenderness Factors On Eight Different Bovine Muscles, P. A. Hammond, C. K. Chun, W. Wu, A. A. Welter, T. G. O'Quinn, G. Magnin-Bissel, E. Geisbrecht, M. D. Chao Jan 2022

An Investigation On The Influence Of Various Biochemical Tenderness Factors On Eight Different Bovine Muscles, P. A. Hammond, C. K. Chun, W. Wu, A. A. Welter, T. G. O'Quinn, G. Magnin-Bissel, E. Geisbrecht, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:Beef tenderness is a complex palatability trait with many tenderness-contributing components. The objective of this study is to understand the relative contribution of each tenderness component to eight different beef muscles.

Study Description:Top sirloin butt, ribeye, brisket, flank, knuckle, eye of round, mock tender, and shoulder clod were collected from 10 U.S. Department of Agriculture high choice beef carcasses and assigned to a 2- or 21-day aging period (n = 160). Protein degradation, collagen content, mature collagen crosslink density, intramuscular lipid content, pH, shear force, and trained sensory panel analysis were determined. A Pearson correlation analysis was used …


Native Beef Collagenase Mmp-9 May Contribute To Tenderness Improvement By Degrading Connective Tissues In Extended Aged Beef, L. A. Koulicoff, A. A. Welter, P. A. Hammond, C. K. Chun, T. G. O'Quinn, G. Magnin-Bissel, M. D. Chao Jan 2022

Native Beef Collagenase Mmp-9 May Contribute To Tenderness Improvement By Degrading Connective Tissues In Extended Aged Beef, L. A. Koulicoff, A. A. Welter, P. A. Hammond, C. K. Chun, T. G. O'Quinn, G. Magnin-Bissel, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:Collagen is one of the main components in the connective tissue (CT) and contributes to background toughness in beef. It is known that in living animals, collagen can be degraded and remodeled by collagenase matrix metalloproteinases (MMP); however, it is unclear if collagenase MMP can impact CT texture during postmortem aging of beef. Therefore, this study aimed to understand how collagenase MMP activity may impact postmortem connective tissue degradation in beef in three different cuts and four different aging periods.

Study Description:Beef boneless striploin, top sirloin butt, and heel were acquired from 10 U.S. Department of Agriculture high …


A Preliminary Investigation Of The Contribution Of Different Tenderness Factors To Beef Loin, Tri-Tip, And Heel Tenderness, C. K. Chun, W. Wu, A. A. Welter, T. G. O'Quinn, G. Magnin-Bissel, D. L. Boyle, M. D. Chao Jan 2021

A Preliminary Investigation Of The Contribution Of Different Tenderness Factors To Beef Loin, Tri-Tip, And Heel Tenderness, C. K. Chun, W. Wu, A. A. Welter, T. G. O'Quinn, G. Magnin-Bissel, D. L. Boyle, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The objective is to better understand the contribution of each tenderness factor to the perception of tenderness of three specific beef muscles with similar tenderness ratings.

Study Description:Longissimus lumborum (loin), tensor fascia latae (tri-tip), and gastrocnemius (heel) were collected from 10 U.S. Department of Agriculture low Choice beef carcasses and assigned to a 5- or 21-day aging period (n = 60). Steaks from each aging period from each subprimal were assigned to one of three assays: 1) trained sensory analysis; 2) objective tenderness evaluation (Warner-Bratzler shear force); or 3) physiochemical analysis (sarcomere length, proteolysis, intramuscular fat content, collagen …