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Changes in mechanical strength of intramuscular connective tissue during postmortem aging of beef
T Nishimura1, A Liu, A Hattori
1Department of Animal Science, Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
Insights
Beef tenderization is influenced by intramuscular connective tissue (IMCT) aging. IMCT mechanical strength remains stable for 10 days postmortem before gradually decreasing, impacting beef texture.
Area of Science:
- Meat Science
- Biotechnology
- Food Science
Background:
- Postmortem aging significantly impacts meat quality and texture.
- Intramuscular connective tissue (IMCT) plays a crucial role in meat tenderness.
- Understanding IMCT's mechanical changes during aging is key to optimizing beef quality.
Purpose of the Study:
- To investigate the changes in mechanical strength of bovine semitendinosus muscle's IMCT during postmortem aging.
- To determine the relationship between IMCT structural integrity and mechanical properties over time.
- To assess the influence of IMCT aging on beef tenderization.
Main Methods:
- Preparation of intact endomysium and perimysium structures from bovine semitendinosus muscle.
- Storage of muscle samples at 4 degrees C for controlled postmortem aging.
- Measurement of IMCT shear-force values and perimysial fraction yield at various postmortem intervals.
Main Results:
- IMCT shear-force values remained constant for up to 10 days postmortem, then decreased linearly.
- Perimysial fraction yield, indicating perimysium mechanical properties, showed minimal change up to 14 days postmortem before a gradual decline.
- These findings indicate a slow alteration in IMCT mechanical strength during beef aging.
Conclusions:
- Intramuscular connective tissue's mechanical strength is relatively stable during the initial 10 days of postmortem aging.
- The gradual decrease in IMCT strength after 10 days suggests its significant role in beef tenderization during extended aging periods.
- IMCT structural changes are a critical factor influencing the textural properties of aged beef.
Abstract:
We studied changes in mechanical strength during postmortem aging of bovine semitendinosus muscle using intramuscular connective tissue (IMCT) preparations from muscle stored at 4 degrees C. In the preparation, muscle fiber elements were removed, leaving a virtually intact structure of the endomysium and perimysium. The shear-force value of the IMCT preparation remained unchanged up to 10 d postmortem and decreased linearly thereafter. The yield of the perimysial fraction, which was measured as an indicator of mechanical properties of the perimysium, remained almost unchanged up to 14 d postmortem, and decreased gradually thereafter. These results suggest that the mechanical strength of the intramuscular connective tissue changes slowly during postmortem aging of beef; it remains almost unchanged for up to 10 d postmortem and progressively decreases thereafter. Thus, intramuscular connective tissue seems to affect beef tenderization in extended aging.