HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Kuber, P. S. Articles by Reeves, J. J. Search for Related Content PubMed PubMed Citation Articles by Kuber, P. S. Articles by Reeves, J. J.

Effects of biological type and dietary fat treatment on factors associated with tenderness: II. Measurements on beef semitendinosus muscle

P. S. Kuber^*, J. R. Busboom^*,1, S. K. Duckett, P. S. Mir, Z. Mir, R. J. McCormick, C. T. Gaskins^*, J. D. Cronrath^*, D. J. Marks^* and J. J. Reeves^*

^* Washington State University, Pullman 99163-6310; and University of Idaho, Moscow 83844-2330; and Agriculture and Agri-food Canada, Lethbridge, AB T1J 4B1; and University of Wyoming, Laramie 82071

¹ Correspondence: 126 Clark Hall (phone: 509-335-2880; fax: 509-335-1082; e-mail: busboom{at}wsu.edu).

Abstract

The objective of this study was to evaluate attributes in semitendinosus muscle (ST) associated with tenderness in divergent breeds—Wagyu (W; n = 12), Limousin (L; n = 12), and Wagyu x Limousin cross cattle (WxL; n = 12)—fed two dietary treatments (0 or 6% sunflower oil, DM basis). A randomized complete block repeated measures design with a 3 x 2 factorial arrangement of treatments was used to measure effects of breed, diet, block, and associated interactions. Cattle were fed barley-based diets for an average of 259 d. Temperature and pH were measured at 0, 1, 3, 6, 12, and 24 h postmortem (PM). Steaks from the ST were removed 24 h postmortem, vacuum-packaged, aged (1, 3, 7, 14, 28, and 56 d postmortem) at 2°C, and frozen (-40°C) until analyzed. Dietary treatment did not (P > 0.10) affect Warner-Bratzler shear force (WBSF), collagen amount (OH-PRO) or cross-linking (HP), temperature, or pH. Steaks from WxL aged 14 d postmortem had lower (P < 0.05) WBSF values than L (W were intermediate). Cooking time was longer (P < 0.01) in W and WxL than in L; however, breed did not affect (P > 0.10) cooking loss. Cooking time was not influenced by diet, but steaks from cattle fed 6% sunflower oil had lower (P < 0.05) cooking losses. Temperature decreased more (P < 0.05) rapidly, and pH more slowly (P < 0.05), in W and WxL than L in the first 24 h postmortem. Limousin steaks were lighter (higher L*) and more yellow (higher b*) in color than steaks from W and WxL (P < 0.05). The control diet (no oil added) resulted in steaks that were lighter (P < 0.05) than the treatment diet (6% added sunflower oil). Neither breed nor diet affected (P > 0.10) OH-PRO or HP concentration. The results of this study indicate that biological type differences may not be as great in the ST as in longissimus muscle; thus, to increase tenderness in ST, emphasis may need to be placed on processing and cooking techniques rather than genetic selection.

Key Words: Beef • Connective Tissue • Limousin • Semitendinosus • Tenderness • Wagyu

This article has been cited by other articles:

				B. W. Hess, G. E. Moss, and D. C. Rule A decade of developments in the area of fat supplementation research with beef cattle and sheep J Anim Sci, April 1, 2008; 86(14_suppl): E188 - E204. [Abstract] [Full Text] [PDF]