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Related Experiment Video

Updated: Feb 18, 2026

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

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Can postmortem proteolysis explain tenderness differences in various bovine muscles?

Eva Veiseth-Kent¹, Mona E Pedersen¹, Sissel B Rønning¹

¹Nofima AS, PO Box 210, NO-1431 Aas, Norway.

|November 24, 2017

Summary

Beef muscle quality varies due to postmortem changes. Understanding these factors, like pH decline and proteolysis, helps optimize meat processing and storage for tenderness.

Keywords:

Connective tissue MMP-2 Microstructure Muscle Troponin T Warner-Bratzler shear force

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Last Updated: Feb 18, 2026

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Area of Science:

Meat Science
Food Chemistry
Animal Science

Background:

Postmortem muscle changes significantly impact meat quality traits such as tenderness.
Variability in biochemical and physical properties exists across different bovine muscles.
Understanding these variations is crucial for the meat industry.

Purpose of the Study:

To investigate the relationships between postmortem proteolysis, pH decline, sarcomere length (SL), intramuscular fat (IMF), and Warner-Bratzler shear force (WBSF).
To analyze these parameters in four distinct bovine muscles: biceps femoris (BF), infraspinatus (IS), longissimus lumborum (LL), and psoas major (PM).

Main Methods:

Measurement of WBSF, pH decline, SL, IMF, troponin T degradation, and MMP-2 activity.
Comparative analysis across four different bovine muscles (BF, IS, LL, PM).
Assessment of proteolytic activity and its correlation with meat tenderness parameters.

Main Results:

Significant differences in WBSF, pH, SL, and IMF were observed among the four muscles.
While troponin T degradation varied by day and muscle, MMP-2 activity increased during storage, with lower activity in IS.
Proteolytic activity variations did not fully explain the observed differences in WBSF across muscles.

Conclusions:

Bovine muscle characteristics exhibit significant postmortem variability influencing meat quality.
Specific muscles like PM showed faster pH decline and longer sarcomeres, contributing to tenderness.
Findings offer insights for optimizing meat processing and storage strategies for different beef cuts.