Determination of potential inherent variability when measuring beef quality.

Area of Science:

• Food Science
• Meat Science
• Analytical Chemistry

Background:

• On-line probes offer rapid detection of beef quality attributes like color and tenderness.
• Evaluating sampling variability is crucial for optimizing probe-based quality measurements.
• The bovine M. longissimus thoracis et lumborum (LTL) is a key muscle for assessing beef quality.

Purpose of the Study:

• To investigate the impact of sampling factors on pH and quality attributes in bovine LTL.
• To assess the influence of muscle location and probe type on beef quality measurements.
• To optimize sampling procedures for on-line probe measurements.

Main Methods:

• Measurements of pH, color, cook loss, Warner Bratzler shear force (WBSF), sarcomere length, moisture, and intramuscular fat.
• Comparison of different pH meter/probe models and their effect on readings.
• Evaluation of color measurements at various time points post-slaughter, including a 1-hour blooming period.

Main Results:

• Muscle location along the LTL did not significantly affect color, cook loss, WBSF, or sarcomere length.
• Intramuscular fat and moisture content showed minor variations with location, likely of no practical significance.
• Different pH meter/probe models significantly influenced pH readings (P⩽0.01), though pH did not vary along the muscle length (P⩾0.05).
• The type of meter significantly impacted color readings, with 1-hour blooming time identified as optimal.

Conclusions:

• Probe-based assessment of beef quality is feasible, but instrument choice is critical.
• Sampling location within the LTL has limited impact on most quality attributes measured.
• Standardizing probe/meter usage and implementing a 1-hour blooming period are recommended for consistent beef quality evaluation.