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Sorting for beef tenderness using high performance liquid chromatography and capillary electrophoresis: A research
J R Patel1, M B Solomon, T Fahrenholz
1USDA, Agricultural Research Service, Food Technology and Safety Laboratory, 10300 Baltimore Avenue, BARC-East, Bldg. 201, Beltsville, MD 20705-2350, USA.
Meat Science
|November 9, 2011
Summary
Simple beef drip sampling, analyzed by HPLC or CE, can predict meat tenderness early postmortem. This method shows potential for sorting carcasses based on expected meat quality.
Area of Science:
- Food Science
- Meat Science
- Biochemistry
Background:
- Meat tenderness is a critical quality attribute influenced by aging.
- Sarcoplasmic protein changes during aging are linked to meat quality.
- Accurate prediction of meat tenderness is valuable for the beef industry.
Purpose of the Study:
- To investigate sarcoplasmic protein changes during beef aging.
- To correlate these protein changes with meat tenderness.
- To evaluate two sampling methods (drip vs. extraction) for tenderness prediction.
Main Methods:
- Analyzed water-soluble sarcoplasmic proteins from beef longissimus lumborum.
- Used two methods: manual exudate expression (drip) and extraction (homogenization/centrifugation).
- Employed High-Performance Liquid Chromatography (HPLC) and Capillary Electrophoresis (CE) at 2, 7, 10, and 14 days postmortem.
- Assessed tenderness using Warner-Bratzler Shear Force (WBSF).
Main Results:
- HPLC identified a protein peak that increased with aging.
- CE detected protein peaks (9: 100kDa, increased; 4: 30kDa, decreased) correlated with WBSF.
- Drip samples explained more shear force variability (49%) than extraction samples (25%) using HPLC.
- At 2 days postmortem, WBSF variation was highly predictable (83%) using CE-ext or HPLC-drip.
- Drip samples were comparable to extraction samples in predicting WBSF for both tough and tender beef.
Conclusions:
- Sarcoplasmic protein analysis, particularly using drip samples, can effectively predict beef tenderness.
- Early postmortem analysis (day 2) using simple drip sampling with HPLC or CE shows promise.
- This method could facilitate early sorting of carcasses for desired tenderness levels.
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