Journal of Food Science · 1977 · 174 citations · 6 references
AgricultureAnimal SciencesMeat InspectionMeat ScienceMechanical Behavior Of MaterialsMeat QualityMeat TendernessMuscle StructureCorrelationMuscle TenderizationPolyacrylamide Gel ElectrophoresisSensory Panel AssessmentSensory Tenderness AssessmentSodium Dodecyl Sulfate-polyacrylamide Gel ElectrophoresisTenderness GradingTenderness Prediction Models
ABSTRACT Samples were removed from 6 veal, 35 A‐maturity and 12 C‐maturity bovine longissimus (L) muscles at 1 and 7 days postmortem. Myofibril fragmentation index (MFI), Warner‐Bratzler (W‐B) shear‐force, sensory panel evaluation and sodium dodecyl sulfate (SDS) polyacrylamide gels of myofibrils were determined on muscle samples and steaks. Correlation coefficients between MFI and W‐B shear‐force were ‐0.95, ‐0.73 and ‐0.65 and, between MFI and sensory tenderness, were 0.97, 0.75 and 0.72 for steaks postmortem aged for 7 days at 2°C from veal, A‐maturity and C‐maturity carcasses, respectively. SDS‐polyacrylamide gels showed that the intensity of the 30,000‐dalton component corresponded to the tenderness level of the steaks. These results demonstrate that MFI accounts for about 50% of the variation in tenderness and that myofibril fragmentation and the intensity of the 30,000‐dalton component offer potential usefulness as indices of tenderness.
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