Predictors of beef tenderness: development and verification

Equations were developed to predict beef longissimus dorsi (LD) tenderness after postmortem refrigerated aging. Warner-Bratzler shear force (WBSF) and myofibril fragmentation indices (MFI) were determined at 1, 3, 7 and 14 days postmortem on LD of Angus-Hereford (AH, n = 8) and 5/8 Brahman crossbred...

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Bibliographic Details
Published inJournal of food science Vol. 56; no. 5
Main Authors Shackelford, S.D. (Texas AandM Univ., College Station, TX), Koohmaraie, M, Whipple, G, Wheeler, T.L, Miller, M.F, Crouse, J.D, Reagan, J.O
Format Journal Article
LanguageEnglish
Published 01.09.1991
Subjects
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
CALCIO
CALCIUM
CAMBIOS POST MORTEM
CARNE DE RES
ENVEJECIMIENTO
MATEMATICAS
MATHEMATIQUE
MODIFICATION POSTMORTEM
PROTEASAS
PROTEASE
REFRIGERACION
REFRIGERATION
TECHNIQUE DE PREVISION
TECNICAS DE PREDICCION
TENDRETE
TERNURA
VIANDE BOVINE
VIEILLISSEMENT
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Summary:Equations were developed to predict beef longissimus dorsi (LD) tenderness after postmortem refrigerated aging. Warner-Bratzler shear force (WBSF) and myofibril fragmentation indices (MFI) were determined at 1, 3, 7 and 14 days postmortem on LD of Angus-Hereford (AH, n = 8) and 5/8 Brahman crossbred (n = 8) heifer carcasses. Correlation coefficients between WBSF and MFI were -0.91, -0.74, -0.63, and -0.40 at 1, 3, 7 and 14 days postmortem, respectively. None of the traits measured correlated significantly with 14-day WBSF (P greater than 0.05). A three-variable prediction equation that included 24-hr calcium-dependent protease (CDP) inhibitor activity, 0-hr CDP-I activity and 24-hr cystatin activity accounted for 63% of the variation in 14-day WBSF
Bibliography:Q04
9157161
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb04718.x