TY - JOUR
T1 - Perimysium thickness as an indicator of beef tenderness
AU - Brooks, J. C.
AU - Savell, J. W.
N1 - Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.
PY - 2004/6
Y1 - 2004/6
N2 - Eight bovine muscles were evaluated to determine if perimysium thickness (PT) differed among muscles and carcasses and was affected by electrical stimulation (ES). In addition, the effect of PT on Warner-Bratzler shear (WBS) of steaks divided into tenderness groups was evaluated. Muscle and carcass affected (P < 0.05) PT, but PT was not significantly affected by ES. Correlation coefficients revealed that PT would be a poor indicator of WBS when used alone (r = 0.13). When analyzed within electrical stimulation treatment, PT was correlated (P < 0.05) to WBS of NES (r = 0.21) carcasses and not significantly related to WBS of ES carcasses. Within tenderness groups, PT accounted for 4.5%, 9.5%, 20.0%, and 4.0% of the variation in WBS force at 3, 7, 14, and 21 d, respectively. These results indicate that PT can be used in conjunction with other myofibrillar components of tenderness to account for some variation in WBS values of cooked beef steaks.
AB - Eight bovine muscles were evaluated to determine if perimysium thickness (PT) differed among muscles and carcasses and was affected by electrical stimulation (ES). In addition, the effect of PT on Warner-Bratzler shear (WBS) of steaks divided into tenderness groups was evaluated. Muscle and carcass affected (P < 0.05) PT, but PT was not significantly affected by ES. Correlation coefficients revealed that PT would be a poor indicator of WBS when used alone (r = 0.13). When analyzed within electrical stimulation treatment, PT was correlated (P < 0.05) to WBS of NES (r = 0.21) carcasses and not significantly related to WBS of ES carcasses. Within tenderness groups, PT accounted for 4.5%, 9.5%, 20.0%, and 4.0% of the variation in WBS force at 3, 7, 14, and 21 d, respectively. These results indicate that PT can be used in conjunction with other myofibrillar components of tenderness to account for some variation in WBS values of cooked beef steaks.
KW - Bovine
KW - Connective tissue
KW - Electrical stimulation
KW - Tenderness
UR - http://www.scopus.com/inward/record.url?scp=0347899437&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2003.10.019
DO - 10.1016/j.meatsci.2003.10.019
M3 - Article
C2 - 22061330
AN - SCOPUS:0347899437
VL - 67
SP - 329
EP - 334
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -