Biomedical subjects

M Koohmaraie

Publications and source records attributed to M Koohmaraie.

At least 73 records · Page 4Linked to original sources

PubMed1999

Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.

The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained sensory panel and 2) consumer evaluation of the taste of hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a commercial gamma irradiation facility at one of three levels (0, 3.0, or 4.5 kGy). All boxes were stored at 28 degrees C for 27 to 29 d after irradiation before evaluation by a trained descriptive attribute sensory panel and for 62 to 104 d after irradiation before consumer evaluation. The trained panel evaluated grilled patties for ground beef aroma intensity, off-aroma, and off-flavor on 4-point scales (4 = intense, none, and none; 1 = none, intense, and intense, respectively) and ground beef flavor intensity, tenderness, and juiciness on 8-point scales (8 = extremely intense, tender, or juicy; 1 = extremely bland, tough, or dry). Control patties had more intense (P<.05) ground beef aroma (3.1 vs 2.6), less off-aroma (3.3 vs 2.6), and more intense ground beef flavor (4.9 vs. 4.3) than irradiated patties. However, there were no differences (P>.05) in any sensory trait between frozen ground beef patties treated with 3.0 or 4.5 kGy of gamma irradiation. There were no differences (P>.05) among treatments for tenderness (6.3, 6.6, and 6.7) or juiciness ratings (5.7, 5.9, and 5.9), respectively, for 0, 3.0, and 4.5 kGy. The consumers evaluated taste of a hamburger that included their choice of condiments on a 10-point scale (10 = excellent; 1 = terrible). Hamburgers made with patties treated with 4.5 kGy were rated lower (P<.05) in taste than hamburgers made with either control patties or those treated with 3.0 kGy (6.5, 6.6, and 6.2, respectively, for 0, 3.0, and 4.5 kGy); however, all doses were rated at some level of "fair." These results imply that hamburgers made from ground beef patties irradiated under the conditions of this experiment would encounter little, if any, consumer acceptance problems at the 3.0 kGy dose and only slightly greater problems at the 4.5 kGy dose.

Animals↗

PubMed1999

Technical note: a rapid method for quantification of calpain and calpastatin activities in muscle.

Stepwise and continuous gradient ion-exchange chromatography were compared for yield of calpains and calpastatin from ovine muscle in a study designed to quantify their activities for comparative purposes. In Exp. 1, a continuous (25 to 400 mM NaCl) gradient and a two-step gradient method (200 mM NaCl to coelute mu-calpain and calpastatin together and then 400 mM NaCl to elute mu-calpain) were compared. For the two-step method, mu-calpain activities were determined by subtracting calpastatin activities before and after heat inactivation of mu-calpain. Both the two-step and the continuous gradient method yielded similar results over a broad range of activities. The stepwise gradient method does not require the use of fraction collectors and pumps, and it can be completed in a fraction of the time required for the continuous gradient method. In Exp. 2, the two-step method was compared with a three-step method (100 mM NaCl to elute calpastatin, then 200 mM NaCl to elute mu-calpain, and then 400 mM NaCl to elute m-calpain). Unlike the continuous gradient method, calpastatin and mu-calpain could not be completely separated using the three-step chromatography method. Thus, the three-step gradient method should not be used to quantify the components of the calpain proteolytic system. The present results indicate that the two-step gradient method is a fast and inexpensive method to determine calpain and calpastatin activities in studies designed to quantify the components of the calpain proteolytic system in skeletal muscle.

Animals↗

PubMed1999

Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.

The objectives of this experiment were to determine 1) whether end point temperature interacts with tenderness to affect Warner-Bratzler shear force of beef longissimus and 2) if so, what impact that interaction would have on tenderness classification. Warner-Bratzler shear force was determined on longissimus thoracis cooked to either 60, 70, or 80 degrees C after 3 and 14 d of aging from carcasses of 100 steers and heifers. Warner-Bratzler shear force values (3- and 14-d aged steaks pooled) for steaks cooked to 70 degrees C were used to create five tenderness classes. The interaction of tenderness class and end point temperature was significant (P < .05). The increase in Warner-Bratzler shear force as end point temperature increased was greater (P < .05) for less-tender longissimus than more-tender longissimus (Tenderness Class 5 = 5.1, 7.2, and 8.5 kg and Tenderness Class 1 = 2.4, 3.1, and 3.7 kg, respectively, for 60, 70, and 80 degrees C). The slopes of the regressions of Warner-Bratzler shear force of longissimus cooked to 60 or 80 degrees C against Warner-Bratzler shear force of longissimus cooked to 70 degrees C were different (P < .05), providing additional evidence for this interaction. Correlations of Warner-Bratzler shear force of longissimus cooked to 60 or 80 degrees C with Warner-Bratzler shear force of longissimus cooked to 70 degrees C were .90 and .86, respectively. One effect of the interaction of tenderness with end point temperature on tenderness classification was to increase (P < .01) the advantage in shear force of a "Tender" class of beef over "Commodity" beef as end point temperature increased (.24 vs .42 vs .60 kg at 14 d for 60, 70, and 80 degrees C, respectively). When aged 14 d and cooked to 80 degrees C, "Commodity" steaks were six times more likely (P < .01) than "Tender" steaks to have shear force values > or = 5 kg (24 vs 4%). The end point temperature used to conduct tenderness classification did not affect classification accuracy, as long as the criterion for "Tender" was adjusted accordingly. However, cooking steaks to a greater end point temperature than was used for classification may reduce classification accuracy. The beef industry could alleviate the detrimental effects on palatability of consumers cooking beef to elevated degrees of doneness by identifying and marketing "Tender" longissimus.

Animal Husbandry↗

PubMed1999

Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.

The objective of this experiment was to determine the impact of USDA quality grade on the palatability of "tender" longissimus when cooked well done. Warner-Bratzler shear force was determined on longissimus thoracis steaks aged 3 or 14 d postmortem (cooked to 70 degrees C) from carcasses of 692 steers and heifers. Steaks from 31 carcasses with Modest or Moderate marbling scores (Top Choice) and steaks from 31 carcasses with Slight00 to Slight40 marbling scores (Low Select) were selected for this experiment from carcasses identified as "tender" (shear force < 5.0 kg at 3 d postmortem). Longissimus thoracis steaks with 3 or 14 d of postmortem aging were cooked to 80 degrees C and evaluated by a trained sensory descriptive attribute panel. Top Choice steaks had higher (P < .05) juiciness (5.8 vs 5.3) and beef flavor intensity ratings (4.9 vs 4.6) than Low Select steaks. Aging of steaks for 14, rather than 3, d postmortem improved (P < .05) beef flavor intensity rating (4.8 vs 4.7) but not (P > .05) juiciness rating (5.6 vs 5.5). The interaction (P < .05) of quality grade and aging time for tenderness rating indicated that Top Choice steaks were more tender (P < .05) with 3 d of aging than steaks from Low Select carcasses (6.3 vs 5.8), but steaks from Top Choice and Low Select carcasses had similar (P > .05) tenderness ratings after 14 d of aging (7.0 and 6.8). Compared to palatability of steaks from Low Select carcasses, the palatability of steaks from Top Choice carcasses was less affected by elevated degree of doneness in "tender" longissimus thoracis, especially when steaks were aged for only 3 d. Although differences in sensory traits between Top Choice and Low Select steaks were small, the consumers who cook beef well done may benefit from implementation of tenderness classification in conjunction with USDA quality grade.

Animals↗

PubMed1999

A region on bovine chromosome 15 influences beef longissimus tenderness in steers.

A genome scan was conducted using 196 microsatellite DNA markers spanning 29 autosomal bovine chromosomes and Warner-Bratzler shear force collected at d 2 and 14 postmortem on steaks from the longissimus muscle of 294 progeny from one Brahman x Hereford bull mated to Bos taurus cows to identify QTL for beef tenderness. One QTL was identified and located 28 cM (95% confidence interval is 17 to 40 cM) from the most centromeric marker on BTA15. The QTL interacted significantly with slaughter group. The difference in shear force of steaks aged 14 d postmortem between progeny with the Brahman paternally inherited allele vs those with Hereford was 1.19 phenotypic standard deviations (explained 26% of phenotypic variance) for one slaughter group and was not significant for three other slaughter groups. Apparently, unknown environmental factors present for three of the four slaughter groups were capable of masking the effect of this QTL. The sensitivity of the QTL effect to environmental factors may complicate utilization of markers for genetic improvement. Future research to elucidate the cause of the QTL x slaughter group interaction may lead to improved strategies for controlling variation in meat tenderness via marker-assisted selection, postmortem processing, or live animal management.

Animals↗

PubMed1999

A primary screen of the bovine genome for quantitative trait loci affecting carcass and growth traits.

A primary genomic screen for quantitative trait loci (QTL) affecting carcass and growth traits was performed by genotyping 238 microsatellite markers on 185 out of 300 total progeny from a Bos indicus x Bos taurus sire mated to Bos taurus cows. The following traits were analyzed for QTL effects: birth weight (BWT), weaning weight (WW), yearling weight (YW), hot carcass weight (HCW), dressing percentage (DP), fat thickness (FT), marbling score (MAR), longissimus muscle area (LMA), rib bone (RibB), rib fat (RibF), and rib muscle (RibM), and the predicted whole carcass traits, retail product yield (RPYD), fat trim yield (FATYD), bone yield (BOYD), retail product weight (RPWT), fat weight (FATWT), and bone weight (BOWT). Data were analyzed by generating an F-statistic profile computed at 1-cM intervals for each chromosome by the regression of phenotype on the conditional probability of receiving the Brahman allele from the sire. There was compelling evidence for a QTL allele of Brahman origin affecting an increase in RibB and a decrease in DP on chromosome 5 (BTA5). Putative QTL at or just below the threshold for genome-wide significance were as follows: an increase in RPYD and component traits on BTA2 and BTA13, an increase in LMA on BTA14, and an increase in BWT on BTA1. Results provided represent a portion of our efforts to identify and characterize QTL affecting carcass and growth traits.

Animals↗

PubMed1999

Immunoblot analysis of calpastatin degradation: evidence for cleavage by calpain in postmortem muscle.

A negative correlation exists between calpastatin activity and meat tenderness. Therefore, it is important to determine the mechanism of calpastatin inactivation in postmortem skeletal muscle. Western immunoblot analysis was performed to determine the protease(s) responsible for degradation of muscle calpastatin during postmortem storage. To accomplish this, purified calpastatin was digested with different proteases in vitro, and their pattern of calpastatin degradation was compared with that of calpastatin degradation in postmortem muscle. Polyclonal antibodies raised in mice against recombinant bovine skeletal muscle calpastatin were used to monitor calpastatin degradation. Lamb longissimus was stored at 4 degrees C and sampled at 0, 6, 12, 24, 72, 168, and 336 h postmortem. Postmortem storage produced a discrete pattern of calpastatin degradation products that included immunoreactive bands at approximately 100, 80, 65, 54, 32, and 29 kDa. Undegraded calpastatin (130 kDa) was barely detectable after 72 h of postmortem storage at 4 degrees C, and no immunoreactive calpastatin was observed by 336 h postmortem. For in vitro proteolysis, lamb longissimus calpastatin (0 h postmortem) was purified using Affi-Gel Blue chromatography. Calpastatin was digested with m-calpain, mu-calpain, cathepsin B, proteasome, trypsin, or chymotrypsin. Each of these enzymes degraded calpastatin. Immunoreactive fragments resulting from digestion of calpastatin with m- and mu-calpain were similar to each other and closely resembled those observed during postmortem aging of lamb longissimus at 4 degrees C. Digestion of calpastatin with mu-calpain reduced calpastatin activity. Degradation of calpastatin by other proteases resulted in unique patterns of immunoreactive fragments, distinct from that observed in longissimus. Thus, m- and(or) mu-calpain seem to be responsible for calpastatin degradation during postmortem storage of meat.

Animals↗

PubMed1999

Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions.

The objectives of this study were to evaluate the efficacy of a system for classifying beef for tenderness based on a rapid, simple method of measuring cooked longissimus shear force. Longissimus steaks (2.54 cm thick) were trimmed free of s.c. fat and bone and rapidly cooked using a belt grill. A 1-cm-thick, 5-cm-long slice was removed from the cooked longissimus parallel with the muscle fibers for measurement of shear force. Slices were sheared with a flat, blunt-end blade using an electronic testing machine. The entire process was completed in less than 10 min. Therefore, in commercial application, this process could be completed during the 10- to 15-min period that carcasses are normally held to allow the ribeye to bloom for quality grading. In Exp. 1, the repeatability of slice shear force (SSF), as determined by evaluation of duplicate samples from 204 A-maturity carcasses, was .89. In Exp. 2, A-maturity carcasses (n = 483) were classified into three groups based on SSF (< 23, 23 to 40, and > 40 kg) at 3 d postmortem that differed (P < .001) in mean trained sensory panel tenderness ratings (7.3 +/- .04, 6.4 +/- .06, and 4.4 +/- .20) and the percentages (100, 91, and 28%) of samples rated "Slightly Tender" or higher at 14 d postmortem. Therefore, this tenderness classification system could be used to accurately segregate beef carcasses into expected tenderness groups. Further research is needed to test the feasibility and accuracy of this system under a variety of commercial processing conditions.

Animals↗

PubMed1999

Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage.

The present experiment was conducted to determine whether calpastatin inhibits only the rate, or both the rate and extent, of calpain-induced postmortem proteolysis. Biceps femoris from normal (n = 6) and callipyge (n = 6) lamb was stored for 56 d at 4 degrees C. Calpastatin activity was higher (P < .05) in the callipyge muscle at 0 and 14 d postmortem, but not at 56 d postmortem. The activity of mu-calpain did not differ between normal and callipyge biceps femoris at 0 and 56 d postmortem (P > .05), but was higher at 14 d postmortem in the callipyge muscle (P < 0.05). The activity of m-calpain was higher in the callipyge muscle (P < 0.05). Western blot analyses of titin, nebulin, dystrophin, myosin heavy chain, vinculin, alpha-actinin, desmin, and troponin-T indicated that postmortem proteolysis was less extensive in callipyge than in normal biceps femoris at all postmortem times. The results of this experiment indicate that calpastatin inhibits both the rate and extent of postmortem proteolysis.

Actinin↗

PubMed1999

Evaluation of the ovine callipyge locus: III. genotypic effects on meat quality traits.

A resource flock of 362 F2 lambs provided phenotypic and genotypic data to estimate effects of callipyge (CLPG) genotypes (NN, NC, CN, and CC) on meat quality traits. The mutant allele is represented as C, the normal allele(s) as N, and the paternal allele of a genotype is given first. Lambs of each genotype born in 1994 and 1995 were serially slaughtered in six groups at 3-wk intervals starting at 23 wk of age. Warner-Bratzler shear force and subjective evaluation of marbling were collected during both years from longissimus. Calpastatin activity was measured on longissimus from the 1994 group, and ELISA quantification of calpastatin protein was obtained from the 1995 group. Significant additive and paternal polar overdominance effects on meat quality traits were detected. This is in contrast to previous research that detected only polar overdominance effects on slaughter and carcass traits in this population. The magnitude of genotypic effects on shear force differed significantly between years; however, additive (P < .01), paternal polar overdominance (P < .001), and maternal dominance (P < .01) effects adjusted for variation in carcass weight were detected within each year. Shear force data adjusted to the mean slaughter age or carcass weight indicated that the means and variances of CN and CC genotypes were greater than values of NC and NN. Shear force values were greatest for CN and were intermediate for CC. The difference in shear force (adjusted for variation in slaughter age) between homozygous genotypes (additive effect) was supported by calpastatin activity data with 2-df F-tests of 3.66 (P < .05) and 11.84 (P < .001) at d 0 and 7 postmortem, respectively. Corresponding values for the paternal polar overdominance effects on calpastatin activity were 53.80 (P < .001) and 87.43 (P < .001). Calpastatin ELISA data (d 0, adjusted for slaughter age) exhibited a paternal polar overdominance effect exclusively with a 2-df F-test of 57.63 (P < .001). Additive and paternal polar overdominance effects on marbling adjusted for slaughter age had F-tests of 6.41 (P < .01) and 93.29 (P < .001), respectively. Consequences of increased longissimus shear force must be addressed if the advantages of CN lambs for dressing percentage and carcass composition are to be realized. Further research is needed to establish whether selection targeted at changing the background genome can mitigate the negative effects of the C allele on meat tenderness.

Animals↗

PubMed1999

The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major.

The objective of this experiment was to determine the effect of sarcomere length on postmortem proteolysis and meat tenderness. Eighteen Dorset market-weight sheep were slaughtered conventionally. The longissimus thoracis et lumborum and psoas major from each carcass were either left intact on the carcass (control), which was chilled at 0 degrees C, or excised from the carcass and chilled in an ice slurry (0 degrees C). At 24 h, control muscles were excised, and all muscles were cut into sections and assigned to 1 or 10 d of postmortem storage at 2 degrees C. Sarcomere length was shorter (P < .01), as intended, in the shortened relative to the control treatment and in longissimus relative to psoas major (1.36 vs 1.69 microm, raw longissimus; 1.45 vs 3.03 microm, raw psoas major). Sarcomere length was not affected (P > .05) by aging time. Western blot analysis of troponin-T and desmin indicated no effect (P > .05) of the shortened treatment compared to the control on the extent of proteolysis. Regardless of aging time or treatment, troponin-T was more degraded (P < .01) in longissimus than in psoas major (38.1 vs 23.5%) and desmin tended to be more degraded (P = .08) in longissimus than in psoas major (50.4 vs 35.1%). Regardless of muscle or treatment, aging 10 d compared to 1 d increased degradation of troponin-T (46.3 vs 15.3%) and desmin (69.3 vs 16.1%). Warner-Bratzler shear force was greater (P < .01) in the shortened treatment than in control (6.9 vs 3.8 kg), greater (P < .01) in longissimus than in the psoas major (6.5 vs 4.2 kg), and greater (P < .01) with 1 d than with 10 d of aging time (6.1 vs 4.6 kg). A muscle x aging time interaction (P < .05) indicated shear force declined more in longissimus than in psoas major during aging. We conclude that sarcomere length did not affect the extent of proteolysis. However, sarcomere length may have an indirect effect on tenderization during aging due to its effect on initial tenderness.

Animals↗

PubMed1998

An improved purification protocol for heart and skeletal muscle calpastatin reveals two isoforms resulting from alternative splicing.

Employment of a new protocol for efficient purification of calpastatin revealed the presence of two forms of calpastatin in porcine heart with apparent molecular weights of 125 and 145 kDa. Purification from bovine muscle resulted in a single species with an apparent molecular weight of 125 kDa. The presence of multiple species of calpastatin in porcine heart does not appear to be an artifact of the purification procedure since Western blotting revealed the presence of two types of calpastatin in ovine and porcine heart, but only one type in bovine heart and bovine, ovine, and porcine muscle. The origin of the two species in porcine heart was examined by RT-PCR and direct sequencing of calpastatin cDNA. This analysis revealed that porcine skeletal muscle exclusively produces transcripts lacking exon 3, while porcine heart produces transcripts that include or lack exon 3, consistent with the presence of two isoforms of the protein. The 125-kDa form of porcine calpastatin therefore appears to be a result of alternative splicing of the calpastatin transcript. The biological significance of the heart specific isoform is not clear; however, its ability to inhibit micro- or m-calpain does not differ considerably. The present purification protocol yielded 4.9 and 1.8 mg calpastatin per kg tissue from porcine heart and bovine skeletal muscle, respectively.

Alternative Splicing↗

PubMed1998

Coupling of image analysis and tenderness classification to simultaneously evaluate carcass cutability, longissimus area, subprimal cut weights, and tenderness of beef.

The present experiment was conducted to determine whether image analysis of the 12th-rib cross-section used for tenderness classification could accurately predict carcass cutability, longissimus area, and subprimal cut weights. The right side of crossbred steer and heifer carcasses (n=66) was fabricated, and the yield of totally trimmed retail product was determined. Following procedures that we have described for tenderness classification, a 2.54-cm-thick steak was removed from the 12th-rib region of the left side of each carcass, and image analysis was conducted using off-the-shelf technology. Image analysis accounted for more of the variation in retail product yield (RPYD; 89 vs 77%) and retail product weight (95 vs 90%) than did calculated yield grade. Also, image analysis accurately predicted longissimus area (R2=.88). For most subprimals, the combination of image analysis-predicted RPYD and hot carcass weight (HCW) accounted for more of the variation in subprimal weight than did the combination of calculated yield grade and HCW. Whereas HCW, by itself, accounted for only 30 to 34% of the variation in weights of round cuts, the combination of image analysis-predicted RPYD and HCW accounted for 78 to 82% of the variation in weights of round cuts. Hot carcass weight, the combination of calculated yield grade and HCW, and the combination of image analysis-predicted RPYD and HCW accounted for 54, 83, and 91% of the variation in the weight of 80% lean trimmings. Thus, image analysis could be used by the beef industry to more accurately predict individual subprimal weights. In turn, that information and appropriate price extensions could be used to more accurately estimate carcass value. Thus, image analysis could be used by the beef industry in combination with tenderness classification to accurately characterize beef carcasses for cutability and tenderness. These tools should help facilitate the development of value-based marketing systems.

Adipose Tissue↗

PubMed1998

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

Animals↗

PubMed1998

Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus.

These experiments were conducted to examine ultrastructural changes in longissimus from normal and callipyge lamb during 14 d of postmortem storage at 4 degrees C. Six crossbred ewe lambs (1/2 Dorset x 1/2 Romanov) were grain-fed and slaughtered at approximately 250 d of age. Leg conformation score was the basis for classifying carcasses into normal and callipyge. The normal and callipyge longissimus had mean Warner-Bratzler shear force of 2.8 (2.7, 2.4, and 3.4) and 9.0 (12.2, 6.9, and 7.9) kg, respectively, after 14 d of postmortem storage. The results of transmission electron microscopy demonstrated ultrastructural changes, including sarcolemma detachment, loss of myofibril lateral attachments, and I-band breaks in normal longissimus. Detachment of sarcolemma from myofibrils occurred in both phenotypes, but it was delayed by several days in callipyge longissimus. Thus, the sarcolemma detachment seems not to contribute significantly to postmortem tenderization. The endomysium of both phenotypes did not change with postmortem storage. In normal longissimus, the percentage of fractured I-bands increased from 0% at d 1 to 11% at d 3 (P<.05) and did not change between 3 and 14 d (15%) postmortem (P>.05). However, postmortem storage did not affect (0 to 3%) the frequency of the I-band breaks in the callipyge longissimus (P>.05). Therefore, the break in the I-band region in postmortem muscle is a change that is associated with postmortem tenderization. We conclude that the major factor responsible for the toughness of meat from callipyge longissimus is the postmortem stability of myofibrils.

Animals↗

PubMed1998

Association of the muscle hypertrophy locus with carcass traits in beef cattle.

A locus near the centromere of bovine chromosome 2 is responsible for muscle hypertrophy (mh) in cattle. The objectives of this study were to refine the genomic region in which the locus resides and to assess the effects of a single copy of the mh allele on carcass and birth traits. Two half-sib families were developed using a Belgian Blue x MARC III (n = 246) or a Piedmontese x Angus (n = 209) sire. Traits analyzed were calving ease (CE), birth weight (BWT, kg), longissimus rib eye area (REA), retail product yield (RPYD), USDA yield grade (YG), marbling (MAR), fat thickness (FAT), estimated kidney, pelvic, and heart fat (KPH), and longissimus tenderness measured as Warner-Bratzler shear force at 3 (S3) and 14 (S14) d postmortem. Six microsatellites were used to determine the presence or absence of the mh allele and to confirm the location of the locus affecting the traits, which was assessed to be 4 cM from the beginning of the linkage group, with the 95% confidence interval between 2 and 6 cM. Cattle with an mh allele had increased (P < .01) REA, RPYD, and BWT and decreased MAR, YG, FAT, and KPH, compared with those without the allele. The effects of the mh allele (mh/+ vs +/+) were 1.35, 1.6, .41, -1.01, -1.42, -.84, and -.86 residual standard deviations, respectively. There were no effects (P > .10) for CE, S3, and S14. Allelic differences due to the mh locus were similar for both sources (Belgian Blue or Piedmontese). Individuals inheriting a single mh allele had a leaner, more heavily muscled carcass compared with those inheriting the alternative allele. Thus, mating schemes that maximize production of mh/+ genotypes provide a viable approach for improving carcass composition.

Animals↗

PubMed1998

Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus.

The effect of rapid prerigor freezing and postrigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus was studied. Ewe and wether lambs (n = 49; 1/2 Dorset x 1/2 Romanov) were grain-fed and slaughtered at approximately 250 d of age. Based on leg conformation scores, 23 of the carcasses had the callipyge phenotype. Within each phenotype, approximately one-half of the carcasses were chilled conventionally (24 h at -2 degrees C). At approximately 17 min postmortem, the remaining carcasses were submersed in liquid nitrogen for 15 min and then held at -2 degrees C for 4 d. At 1 d postmortem for carcasses chilled conventionally and at 4 d postmortem for carcasses frozen in liquid nitrogen, the longissimus muscles from both sides were removed. The longissimus from one side of each carcass was vacuum-packaged and aged (1 degrees C) conventionally for 7 or 14 d. The remaining muscles were injected with a 2.22% solution of food-grade calcium chloride at 5% by weight, vacuum-packaged, and aged as above. Liquid nitrogen freezing was effective in limiting sarcomere shortening (1.99 vs 1.63 microm; P < .05). Warner-Bratzler shear force values of callipyge longissimus were 222 and 232% of that of normal longissimus after 7 and 14 d postmortem, respectively (P < .001). Also, trained panel tenderness rating was decreased by 49.4% in untreated callipyge longissimus after 14 d postmortem. Liquid nitrogen, calcium chloride injection and their combination did not affect d-14 longissimus shear force and sensory tenderness for normal lambs because untreated muscles were already tender. Liquid nitrogen freezing improved the shear force and sensory tenderness rating of callipyge longissimus by 30 and 86.2% after 14 d postmortem, respectively. Calcium chloride injection improved the shear force and sensory tenderness of callipyge longissimus by 36.7 and 86.2% after 14 d postmortem, respectively (P < .001). The most effective treatment for mitigating the callipyge effect on tenderness was the combination (freezing and calcium chloride injection) treatment, which improved the shear force and sensory tenderness by 51.2 and 124.2% after 14 d postmortem, respectively (P < .001). We conclude that either treatment can effectively mitigate the negative effect of callipyge phenotype on longissimus tenderness. Callipyge lamb carcasses subjected to the combination of prerigor liquid nitrogen freezing, postrigor calcium chloride injection, and 14 d postmortem storage had tenderness similar (P > .05) to that of normal, untreated carcasses after 14 d of postmortem storage.

Animals↗

PubMed1998

Near-infrared reflectance analysis for predicting beef longissimus tenderness.

Near-infrared reflectance spectra (1,100 to 2,498 nm) were collected on beef longissimus thoracis steaks for the purpose of establishing the feasibility of predicting meat tenderness by spectroscopy. Partial least squares (PLS) analysis (up to 20 factors) and multiple linear regression (MLR) were used to predict cooked longissimus Warner-Bratzler shear (WBS) force values from spectra of steaks from 119 beef carcasses. Modeling used the combination of log(1/R) and its second derivative. Overall, absorption was higher for extremely tough steaks than for tender steaks. This was particularly true at wavelengths between 1,100 and 1,350 nm. For PLS regression, optimal model conditions (R2 = .67; SEC = 1.2 kg) occurred with six PLS factors. When the PLS model was tested against the validation subset, similar performance was obtained (R2 = .63; SEP = 1.3 kg) and bias was small (<.3 kg). Among the 39 samples in the validation data set, 48.7, 87.7, and 97.4% of the samples were predicted within 1.0, 2.0, and 3.0 kg, respectively, of the observed Warner-Bratzler shear force value. The optimal PLS model was able to predict whether a steak would have a Warner-Bratzler shear force value < 6 kg with 75% accuracy. The R2 of MLR model was .67, and 89% of samples were correctly classified (< 6 vs > 6 kg) for Warner-Bratzler shear force. These data indicate that NIR is capable of predicting Warner-Bratzler shear force values of longissimus steaks. Refinement of this technique may allow nondestructive measurement of beef longissimus at the processing plant level.

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