In order for livestock industries to consistently produce high quality meat, there must be an understanding of the factors that cause quality to vary, as well as the contribution of genetics. Of the seven muscles, the IF had the most and the LD had the least total off-flavors (P<0.05). Rec. Searls, G. A., R. J. Maddock, D. M. Wulf, C. P. Allison, M. E. Doumit, T. W. Hothaus, and R. C. Johnson. 57th Annu. Meat Conf., University of Kentucky. p. 136. p. 140. Proc. 2000. A brief overview of meat tenderness is presented to understand how genotype and environment may interact to influence this trait. Deep-marinated Select steaks had palatability attributes equal to or greater than top Choice steaks, but the effects of deep marination and marbling were greater at higher degrees-of-doneness and varied by muscle.ImpactsImproving meat quality would benefit both consumers and livestock producers. Evaluating consumer acceptability of various muscles from the beef chuck and rib. Wulf. Carcasses from the tender sire group had lower muscle pH early postmortem, higher glycolytic potential, longer sarcomeres, brighter colored semimembranosus muscle, more 30 kDa breakdown product, and more tender steaks than carcasses from the tough sire group (P<0.10). A survey of beef muscle color and pH. Meat Sci. 2003. National Center for Biotechnology Information, Unable to load your collection due to an error, Unable to load your delegates due to an error. Shanks, B. C., D. M. Wulf, B. J. Reuter, J. M. Bok and R. J. Maddock. Streff, B. 78(Suppl. In order for livestock industries to consistently produce high quality meat, there must be an understanding of the factors that cause quality to vary, as well as the contribution of genetics. 2000. Rec. J. Anim. 2002. Sci. Leheska, J. M., D. M. Wulf, and R. J. Maddock. J. Anim Sci. 2003. Rec. The visual identification of quality meat is based on colour, marbling and waterholding capacity. Animals were slaughtered according to industry procedures and at 60 min postmortem one of six treatments was randomly applied to each side: A) control, B) saw pelvis at the sirloin-round junction, C) separate the pelvic-femur joint, D) saw femur at mid-point, E) 1):73. Meat Conf. The influence of feeding various levels of wet and dry distiller's grains on carcass quality, carcass composition, and fatty acid profile of finishing steers. Quality attributes of enhanced case-ready pork loin chops. 82:521-525. 54th Annu. Meat Conf., Lansing, MI. Babicz M, Kropiwiec-DomaÅska K, Skrzypczak E, Szyndler-NÄdza M, Szulc K. Animals (Basel). Livestock producers will benefit because improvements in meat quality will increase the demand for meat products.Publications, Progress 01/01/01 to 12/31/01OutputsOne hundred seventy-seven pigs were used to determine the interaction effects of fasting and length of transport prior to harvest on pork muscle quality. Food Sci. The effect of USDA quality grade, deep marination, and degree-of-doneness on palatability of gas-grilled beef steaks from seven different muscles. Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods. 2002. Kukowski, A. C., D. M. Wulf, J. K. Page, and R. J. Maddock. The less comfortable the cow, the less productive it is. Muscle color, pH, and shear force relationships among eight beef muscles. Effect of an accelerated finishing program on performance and carcass characteristics of early-weaned bulls and steers. 55th Annu. 2000. The mechanisms that create differences in meat quality … 2002. Effects of the calpain system on the growth of Angus bulls. Progeny from Charolais sires were used to determine genetic mechanisms for differences in postmortem muscle metabolism that influence beef tenderness. Rec. The purpose of this study was to describe the beliefs of workers and managers about what makes it easier or harder for them to do seven safe food … Deep marinated USDA Select steaks had lower shear force, were more tender and juicy, and had more intense beef flavor than SEL steaks (P<0.05). HHS Livestock producers will benefit because improvements in meat quality will increase the demand for meat products.Publications, Progress 01/01/02 to 12/31/02OutputsProgeny from Charolais sires and Angus-crossbred cows were used to determine genetic mechanisms for differences in postmortem muscle metabolism that influence beef tenderness. The main factors which affect t the sensory quality of meat as general include; the type of meat, warmed-over flavour, production and rearing conditions and postmortem practices. Sci. p. 136. What the Study Described. Shanks, B. C., D. M. Wulf, and R. J. Maddock. Role of microRNAs in myogenesis and their effects on meat quality in pig - A review. Temperature, pH, and colorimeter values were determined for longissimus (LD), psoas major (PM), semimembranosus (SM), semitendinosus (ST), and triceps brachii (TB) muscles. Book chapter in: Meat Evaluation Handbook. J. Anim. than TCH steaks, but the effects of deep marination and marbling were greater at higher degrees-of-doneness and varied by muscleImpactsImproving meat quality would benefit both consumers and livestock producers. A brief overview of meat tenderness is presented to understand how genotype and environment may interact to influence this trait. Meat Conf., University of Missouri. According to the United Nations Environment Programme, the earth’s resources are being consumed at an unsustainable rate and air pollution is one of the biggest environmental health risks across the globe.Beyond affecting the seas, wildlife and forests around the world, environmental factors take their … Because leaner animals produce meat which is more variable in quality, improvements in meat quality will enable consumers to enjoy tenderness and flavor along with enhanced nutrition and health. Meat … Davis, M. E., H. Y. Chung, H. C. Hines, and D. M. Wulf. Rec. 57th Annu. A. Reuter and R. J. Maddock. NLM Experts in the new area of evidence-based design have identified five environmental factors that can have a large impact on health outcomes. The interaction of degree-of-doneness and class was significant only for shear force, and indicated that both marbling and deep marination had greater effects on shear force when steaks were cooked to 79C versus 63C. Hump height is used as a direct predictor of eating quality in conjunction with hot standard carcase weight (HSCW) and sex. The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender. The influence of mutations in myostatin, the callipyge gene, the Carwell or rib eye muscle gene as well as the calpain system on meat tenderness is presented. Schoonmaker, J. P., S. C. Lorch, F. L. Fluharty, D. M. Wulf, T. B. Turner, and S. J. Moeller. The biceps femoris had the greatest definable intramuscular tenderness variation. p. 376. | Factors To Consider When Buying Quality Meat To be able to fully achieve a healthy diet, you will need to choose your food carefully. In blood, the tender sire group had lower cortisol, creatinine phosphokinase, globulin, and total protein levels and higher phosphorus than the tough sire group (P<0.10). Iqbal A, Ping J, Ali S, Zhen G, Juan L, Kang JZ, Ziyi P, Huixian L, Zhihui Z. Asian-Australas J Anim Sci. tenderness variation (SD = 0.56 kg) was almost twice as large as between-animal tenderness variation (SD = 0.29 kg) and 2.8 times as large as between-muscle variation (SD = 0.20 kg). Rec. Rec. Searls, G.A., Maddock, R.J. and Wulf, D.M. Water Use. 2001. Because leaner animals produce meat which is more variable in quality, improvements in meat quality will enable consumers to enjoy tenderness and flavor along with enhanced nutrition and health. Effects of fasting and transportation on pork quality development and extent of postmortem metabolism. Proc. Epub 2012 Jun 23. 2002. The air we breathe, the water we drink, the food we eat and the homes, buildings and neighborhoods we live and work in can all contribute to environmental health problems, sometimes by … B. 56th Annu. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. progeny with pale-colored lean and tender meat or darker-colored lean and tough meat. 78(Suppl. 56th Annu. II), Indianapolis, IN. The ST had its lowest shear force values in a 10 cm region in the middle, and its highest shear force values towards each end (P < 0.05). The BF had lower shear force values towards the ST side than towards the vastus lateralis side (P < 0.05). and Maddock, R.J. 2004. Whitney, M. H., G. C. Shurson, L. J. Johnston, D. Wulf and B Shanks. Kukowski, A.C., Wulf, D.M., Shanks, B.C., Page, J.K. and Maddock, R.J. 2004. Page, J. K., D. M. Wulf and T. R. Schwotzer. USA.gov. 54th Annu. These results could lead to genetic selection for improved tenderness.ImpactsImproving meat quality would benefit both consumers and livestock producers. J. Anim. 2004. Meat quality and consistency are important in ensuring consumer satisfaction. 2001. Essentially, meat tenderness is determined from the contribution of connective tissue, sarcomere length determined pre-rigor and rate of proteolysis during ageing, as well as contributions from intramuscular fat and post-mortem energy metabolism. These factors affect the fat, lean and connective tissue component of meat and therefore influence meat quality. The influence of calcium metabolism on beef tenderness. Meat from pigs that were transported 8.0 h had lower glycolytic potential (GP), higher LD and semimembranosus (SM) pH, darker lean color, and lower L*, 7-d purge loss, 24-h drip loss, cooking loss, and shear force values than meat from pigs transported 0.5 h (P < 0.05). Proc. 2004. Meat Sci. pp. Starkey CP, Geesink GH, Oddy VH, Hopkins DL. Epub 2010 Mar 21. While deep marination improved tenderness in most of the muscles tested, the greatest improvement was observed in LD and TB steaks (P<0.05). J. Anim. Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. Progress 09/01/99 to 09/30/04OutputsTwo studies were conducted to attempt to lower the glycogen stores in pork muscle in order to improve pork muscle quality. at 7 and 14 d postmortem and shear force and cooking loss were measured on all muscles examined at various postmortem times. Sci. Because leaner animals produce meat which is more variable in quality, improvements in meat quality will enable consumers to enjoy tenderness and flavor along with enhanced nutrition and health. For example, this may be as a result of migration of tainting compounds from the packaging into the food or the migration of food components into the … Rec. Longer transportation resulted in lower glycolytic potential (P<0.05). The pesticides and hormones used can be harmful to your health, affecting reproduction in men and women. 54th Annu. 78:2595-2607. A great new food product idea may work well when consumers have a high income level and the economic outlook is prosperous, but the idea may fail in tougher economic times. Proc. 2002. Proc. (vol. Likewise, temperature, Py, color, firmness, marbling, water holding capacity, and Warner Bratzler shear force values did not differ among dietary treatment (P> .05). Evaluating consumer acceptability and willingness to pay for various beef chuck muscles. Effects of -0.5 vs 3.3 degree C refrigeration temperature on storage properties of retail meat products. 20.2 Sustainability and ecological footprinting. The interaction of muscle and class was significant for shear force and panel tenderness; higher marbling (TCH versus SEL) resulted in more tender IF, LD, SV, and TB steaks (P<0.05), but had no effect on tenderness of GM, PM, and RF steaks (P>0.05). 80:137-142. A treatment was defined by the number of days that the barrows consumed the HIPRO diet prior to harvest (0 d, 2 d, 4 d, 7 d, and 14 d prior to harvest; two pens per treatment). 80:1895-1903. Rec. 79:678-687. Proc. Pesticide exposure is especially dangerous for children and pregnan… In conclusion, DMS steaks had palatability attributes equal to or greater These data indicate that definable intramuscular tenderness variation is substantial and could be used to develop alternative fabrication and (or) merchandising methods for beef round muscles.ImpactsImproving meat quality would benefit both consumers and livestock producers. Proc. Environmental factors such as oxygen and water vapor will spoil foods if they are allowed to enter packages freely. The following economic factors may affect food … Mapping intramuscular tenderness variation in four major muscles of the beef round. To improve worker practices, we need to know the factors that affect those practices. A study was conducted to quantify intramuscular tenderness variation within four muscles from the beef round: biceps femorus (BF), semitendonosus (ST), semimembranosus (SM), and adductor (AD). 1):76. Modern agriculture is now the number one contributor to a variety of factors that impose hazards to the environment, including and not limited to, an increase in … 78(Suppl. Fifty barrows at 92 kg were randomly housed in one of ten pens. J. Anim. American Meat Science Association, Champaign, IL and National Pork Producers Council, Des Moines, IA. Effects of calpain and calpastatin genotypes on calpastatin activity and meat tenderness in Angus bulls. 373-374. They serve to ensure you stay well as far as your sleep and its benefits and lacking issues are concerned. J. Anim. Definable intramuscular When talking about red meat, people usually believe that eating it is a bit unhealthy while eating chicken is considered safe. Factors associated with surface iridescence in fresh beef. 2003. II), Indianapolis, IN. And many hospitals and healthcare settings are applying these … Proc. The environmental impact of food and packaging waste can be evaluated and compared by ecological footprint analysis (EFA), which takes into account the amount of land needed to provide the resources to produce a product … A 7 X 3 X 2 factorial design was used involving seven muscles: gluteus medius (GM), infraspinatus (IF), longissimus (LD), psoas major (PM), rectus femoris (RF), serratus ventralis (SV), and triceps brachii (TB); three classes: top choice (TCH), USDA select (SEL), and deep-marinated USDA Select (DMS); and two degrees-of-doneness: 63C and 79C. 2003. 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