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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

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Quantifying changes in tenderness during storage of beef.

E Dransfield¹, R C Jones, H J Macfie

¹ARC Meat Research Institute, Langford, Bristol, Great Britain.

|November 8, 2011

Summary

Beef toughness decreases over storage, with temperature significantly impacting tenderization rate. A 5°C rise in storage temperature measurably increased this rate, highlighting temperature

Area of Science:

Food Science
Meat Science
Biophysics

Background:

Beef toughness is a critical quality attribute influencing consumer acceptance.
Understanding the factors affecting beef tenderization during storage is essential for optimizing meat quality.
Previous research has identified animal factors and muscle type as contributors to toughness.

Purpose of the Study:

To quantify the changes in beef toughness during storage at various temperatures.
To determine the relative impact of storage temperature, animal factors, and muscle type on beef tenderization.
To calculate the activation energy for the tenderization process.

Main Methods:

An exponential decay equation was employed to model changes in beef toughness.
Beef samples were stored at constant temperatures ranging from 0°C to 20°C.

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Toughness was measured, and rate constants were derived at each storage temperature.

Main Results:

Storage temperature exerted the most significant influence on the rate of beef tenderization.
The tenderizing rate was 32 times greater due to temperature effects compared to animal factors, and 10 times greater than muscle-specific effects.
A 5°C increase in storage temperature resulted in a detectable increment in the tenderization rate, with an enthalpy of activation (ΔH(∗)) of 76 kJ/mole.
Significant differences in toughness constants were observed among different muscles (M. longissimus dorsi, M. psoas major, and M. semitendinosus).

Conclusions:

Storage temperature is the dominant factor controlling beef tenderization kinetics.
Optimizing storage temperature can significantly enhance beef tenderness.
Muscle-specific variations in toughness should be considered alongside temperature effects for comprehensive quality management.