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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
Published on: July 12, 2024
Factors associated with tenderness in young beef
S C Seideman1, M Koohmaraie, J D Crouse
1United States Department of Agriculture, Clay Center, NE 68933, USA.
Meat Science
|November 8, 2011
Summary
Meat tenderness in cattle is linked to myofibrillar protein breakdown, measured by the fragmentation index. This index, along with lean color, marbling, and red fiber percentage, predicts beef tenderness.
Area of Science:
- Animal Science
- Food Science
- Meat Science
Background:
- Understanding beef tenderness is crucial for consumer satisfaction and the beef industry.
- Crossbred cattle with varying Bos Indicus and Bos Taurus genetics present a complex model for studying meat quality traits.
Purpose of the Study:
- To investigate the relationship between carcass and meat characteristics and beef tenderness.
- To identify key factors influencing the variation in meat tenderness.
Main Methods:
- Evaluated 122 crossbred steers for carcass traits and longissimus dorsi muscle characteristics.
- Assessed muscle fiber types, sarcomere length, intramuscular fat, collagen, and fragmentation index.
- Determined tenderness using sensory panels and shear force measurements.
Main Results:
- Sarcomere length and collagen properties did not significantly correlate with tenderness.
- Fragmentation index showed a strong correlation with sensory tenderness (r = -0.60) and shear force (r = 0.53).
- A regression model incorporating fragmentation index, lean color, marbling, and red fiber percentage explained 56% of the variation in sensory tenderness.
Conclusions:
- Myofibrillar protein degradation, indicated by the fragmentation index, is a primary driver of beef tenderness variation.
- The fragmentation index is a significant predictor of beef tenderness, highlighting the importance of post-mortem changes.
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