A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness.
Meat Sci
; 170: 108247, 2020 Dec.
Article
de En
| MEDLINE
| ID: mdl-32736289
ABSTRACT
The objective of this study was to identify the relative contribution of tenderness factors for three beef muscles with similar tenderness ratings. Longissimus lumborum (LL), tensor fascia latae (TF) and gastrocnemius (GC) were collected from 10 USDA low Choice beef carcasses and assigned to a 5 or 21 days aging period (n = 60). Sarcomere length, troponin-T degradation, collagen content, mature collagen crosslink density, intramuscular lipid content and trained panel analysis were measured. Correlation and multivariate regression analysis indicated each muscle has a specific tenderness factor that contributed to the overall tenderness evaluated by trained panelists. The equations indicated LL tenderness was driven by lipid content (P < .05); TF tenderness was driven by collagen content (P < .05). GC tenderness was driven by proteolysis (P < .01), and only collagen content can be casually used as an overall tenderness predictor for all three cuts.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Muscles squelettiques
/
Viande rouge
Type d'étude:
Prognostic_studies
Limites:
Animals
/
Humans
Langue:
En
Journal:
Meat Sci
Sujet du journal:
CIENCIAS DA NUTRICAO
Année:
2020
Type de document:
Article
Pays d'affiliation:
États-Unis d'Amérique