These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Factors associated with tenderness in young beef.
    Author: Seideman SC, Koohmaraie M, Crouse JD.
    Journal: Meat Sci; 1987; 20(4):281-91. PubMed ID: 22054614.
    Abstract:
    One hundred and twenty-two crossbred steers of varying percentages of Bos Indicus and Bos Taurus breeding were slaughtered to determine the relationship of carcass and meat characteristics to tenderness. Carcasses were graded and longissimus dorsi muscle samples were evaluated for fibre type characteristics, sensory and shear force determination, sarcomere length, intramuscular fat content, collagen content and solubility and fragmentation index. Sarcomere length and collagen content and solubility were not significantly related to shear force values or sensory tenderness ratings. The fragmentation index was highly correlated to sensory tenderness ratings (r = -0·60) and shear force values (r = 0·53) indicating that variation in tenderness is associated with myofibrillar protein degradation. A four variable regression equation that included fragmentation index, lean colour, marbling and per cent red fibres accounted for 56% of the variation in sensory tenderness. Fragmentation index directly accounted for 30% of the variation in sensory tenderness in the four variable equation.
    [Abstract] [Full Text] [Related] [New Search]