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Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks¹

R. R. Timm^*, J. A. Unruh^*,2, M. E. Dikeman^*, M. C. Hunt^*, T. E. Lawrence^*, J. E. Boyer, Jr. and J. L. Marsden^*

^* Departments of Animal Sciences and Industry and and Statistics, Kansas State University, Manhattan 66506

² Correspondence:
248 Weber Hall (phone: 785-532-1245; fax: 785-532-7059; E-mail:
junruh{at}oznet.ksu.edu).

	Abstract

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Two experiments were conducted to investigate mechanical measures of tenderness on uncooked USDA Select longissimus muscle as a means to predict Warner-Bratzler shear force (WBSF) and trained sensory panel tenderness (SPT) of cooked steaks. In Exp. 1, strip loins (n = 24) were aged 14 d postmortem and fabricated into steaks (2.54 cm). Medial, center, and lateral locations within uncooked steaks were evaluated by a plumb bob device and correlated with WBSF and SPT of cooked steaks. In Exp. 2, 24 strip loins were used to evaluate how well plumb bob and needle probe devices used on uncooked steaks predicted WBSF and SPT of cooked steaks. At 2 d postmortem, two steaks were fabricated from the anterior end. One uncooked steak (2.54 cm) was assigned to the plumb bob treatment and the other uncooked steak (5.08 cm) was assigned to needle probe treatment. At 14 d postmortem, one uncooked steak (5.08 cm) was assigned to needle probe treatment, a second uncooked steak (2.54 cm) was assigned to plumb bob treatment, whereas the remaining steaks (2.54 cm) were cooked and evaluated by a trained sensory panel and WBSF device. In Exp. 1, average plumb bob values were negatively correlated (P < 0.05) to average SPT scores (r = -0.48). However, correlations between WBSF and plumb bob values for medial, lateral, and average of all sections were not significant (P > 0.05). In Exp. 2, regression models to predict SPT from needle probe and plumb bob measurements individually taken at 2 d postmortem had R² of 0.54 and 0.51, respectively. Combining needle probe and plumb bob measurements resulted in an R² of 0.76; when quadratic terms for both variables were in the model, the R² was 0.80. Regressing needle probe and plumb bob measurements at 2 d postmortem with WBSF produced R² values of 0.51 and 0.45, respectively. If linear terms of both probes were combined to predict WBSF, the R² increased to 0.77. An equation to predict WBSF, including both the linear and quadratic terms of needle probe and plumb bob measurements, resulted in an R² of 0.84. Using plumb bob and needle probe devices on uncooked longissimus muscle at 2 d postmortem can predict cooked WBSF and SPT of USDA Select Grade steaks at 14 d postmortem.

Key Words: Beef • Longissimus Dorsi • Meat Quality • Tenderness

	Introduction

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Despite many attempts, researchers have been unable to develop a mechanical method using uncooked muscle to successfully predict cooked meat tenderness. Hansen (1972) reported high correlations between sensory panel tenderness and the Armour Tenderometer (Armour Food Company, Oak Brook, IL) for USDA Choice and Select rib steaks. In contrast, Dikeman et al. (1972) and Campion and Crouse (1975) found low correlations between the Armour Tenderometer and Warner-Bratzler shear force (WBSF) or sensory panel tenderness. Phillips (1992) developed a tension pin probe that showed high correlations between uncooked measurements of the semimembranosus and psoas major and MIRINZ tenderometer measurements (a device highly correlated to WBSF). However, Jeremiah and Phillips (2000) concluded that measurements of the tension pin probe accounted for only 4 to 13% of the variation in cooked tenderness of the longissimus.

In a preliminary study, several mechanical probes were investigated to predict tenderness. After reviewing procedures and results, a plumb bob was chosen with the theory that it would apply both tensile strength and compression to longissimus muscle. A needle probe was chosen based on the results of Hansen (1972), who found that a multineedle probe measurement on uncooked muscles was correlated to WBSF. Therefore, the objective of this study was to investigate mechanical methods applied to longissimus muscle of uncooked USDA Select steaks to predict cooked WBSF or sensory panel tenderness.

	Materials and Methods

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Experiment 1

Twenty-four USDA Select strip loins were obtained at 2 d postmortem from a commercial slaughter facility. Loins were transported (5 ± 1°C) to the Kansas State University Meats Laboratory and stored at 0 ± 1°C until 14 d postmortem. Transport and storage temperatures were monitored using temperature loggers (RD Temp-XT, Omega Engineering Inc., Stamford, CT). After aging until 14 d postmortem, loins were trimmed of external fat, faced, and fabricated into longissimus muscle steaks (2.54 cm) starting at the anterior end of the strip loin. One steak was assigned randomly to WBSF, four steaks to sensory panel evaluation, and one steak from each strip loin was assigned to plumb bob determination. Following fabrication, uncooked steaks were evaluated with the plumb bob and steaks assigned to WBSF evaluation were cooked. Steak temperature at the time of probing was 5 ± 1.1°C. Sensory panel steaks were individually placed in a 20.3 cm x 2.54 cm (3 mL) vacuum bag, positioned on a metal tray (one layer per tray), and crust frozen at -29°C. Following crust freezing, steaks were vacuumed packaged using a Koch Ultravac vacuum packager (model 2000-B, Koch Packaging Systems, Kansas City, MO) and stored at -29°C until sensory panels were conducted.

Experiment 2

Twenty-four USDA Select strip loins were obtained at 2 d postmortem from a commercial slaughter facility, as described in Exp. 1. Upon arrival at the Kansas State Meats Laboratory, loins were trimmed of external fat, faced, and two longissimus muscle steaks were fabricated from the anterior end of each strip loin. The first uncooked steak (2.54 cm) was used for plumb bob determination, and the second uncooked steak (5.08 cm) was assigned to needle-probe determination. The 5.08-cm steaks were allowed to bloom for at least 1 h before CIE L*a*b* measurements (CIE, 1976) were taken on the medial, center, and lateral sections of each steak with a Mini Scan XE Spectrophotometer (3.18-cm diameter aperture, Illuminant A, Hunter Associates Laboratory, Inc., Reston, VA). Ultimate pH of medial, center, and lateral sections was also measured on the 5.08-cm steaks using a Sentron Red-Line LanceFet probe (Sentron Europe BV, Roden, The Netherlands) connected to an Accument portable AP61 pH meter (Fisher Scientific, Atlanta, GA) by a Sentron 701 ISFET pH adapter (Sentron Europe BV, Roden, Netherlands). The remaining strip loin was vacuum packaged (Supervac model GK170K, Smith Equipment Co., Clifton, NJ) and stored at 0 ± 1°C until 14 d postmortem.

At 14 d postmortem, strip loins were further fabricated into steaks, starting at the anterior end. The first steak (5.08 cm) was assigned to needle-probe determination, and the remaining steaks (2.54 cm) were randomly assigned to plumb bob determination (one steak), sensory panel evaluation (three steaks), and WBSF (one steak). Sensory panel steaks were frozen and vacuum packaged as described in Exp. 1. Uncooked steaks at 2 and 14 d postmortem were evaluated immediately after fabrication with the needle probe and plumb bob. Steak temperature was 5 ± 1.1°C and 2.7 ± 0.5°C at 2 and 14 d postmortem, respectively. After needle probing the 14-d aged steaks (5.08 cm), they were further fabricated into 2.54-cm steaks and assigned to cooked plumb bob evaluation.

Experimental Procedures

Plumb Bob Determination. A brass plumb bob (model 27446, Hempe Manufacturing Co., Inc., New Berlin, WI) was attached to an Instron Universal Testing Machine (model 4201, Instron Corp., Canton, MA) with a 50-kg compression load cell and a crosshead speed of 250 mm/min. The plumb bob had an angle of 20°, a diameter ranging from zero at the point to 3.5 cm, and was 9.6 cm long.

To determine plumb bob penetration force, a steak (2.54 cm) was positioned on an aluminum plate (10.5 cm x 9.8 cm x 1.2 cm) with a 27° hole in the center (tapering from 2.2 to 1.6 cm in diameter). The plumb bob traveled 6.9 cm, allowing it to penetrate perpendicular to the steak’s surface. At the point in which the plumb bob had maximal penetration, the diameter of the plumb bob at the top of the steak was 2.6 cm. For plumb bob measurements on cooked steaks, a steak (2.54 cm) was cooked to 70°C and then stored overnight at 3°C (procedures described in WBSF determination) before probing the following day. All 2.54-cm plumb bob steaks (uncooked and cooked) were probed once in the medial, center, and lateral sections. Peak force required to penetrate each section of a steak was recorded and used in data analysis.

Needle Probe Determination. A multineedle probe (Hansen, 1972) was modified such that two rows of three needles were attached to a 2.54 cm x 7.62 cm plate so that the rows were 2.54 cm apart and needles within a row were 1.91 cm apart. Each needle was 7.0 cm long and had a diameter of 0.32 cm with a 10° point at the end. The needle probe was attached to the Instron Universal Testing Machine (Instron Corp.).

To determine needle-probe penetration force, an uncooked steak (5.08 cm) was positioned on an aluminum plate (10.5 cm x 9.8 cm x 1.2 cm). The probe traveled 4.46 cm, allowing it to penetrate 3.81 cm into each steak. Steaks were probed once in the medial and lateral sections. Peak force required to penetrate each section was recorded and used in data analysis.

Warner-Bratzler Shear Force. All steaks were cooked to an endpoint temperature of 70°C in a Blodgett forced-air convection gas oven (model DFG-201, G. S. Blodgett Co., Inc. Burlington, VA) preheated to 163°C. Steak temperature was monitored using a 30-gauge, type-T thermocouple inserted into the geometric center of each steak and attached to a Doric temperature recorder (model 205, Vas Engineering, San Francisco, CA). Steaks were then stored overnight at 3°C (McCall refrigerator, Kolpak Industries Inc., Parsons, TN). Following refrigeration, six 1.27-cm diameter cores were taken parallel to muscle fiber orientation (AMSA, 1995). Two cores were taken from each of the medial, center, and lateral sections of each steak. Cores were sheared perpendicular to muscle fiber orientation using the Instron Universal Testing Machine (Instron Corp.) with a WBSF attachment. A 50-kg compression load cell with a crosshead speed of 250 mm/min was used.

Sensory Panel Evaluation. Sensory panel steaks were thawed for 24 to 36 h at 3°C and cooked using the same procedures as for WBSF steaks. Cooked steaks were trimmed of epimysial connective tissue and any remaining external fat. Steaks were cut into 1.27 cm x 1.27 cm x steak thickness cubes perpendicular to the cut surface, divided into sections, and placed in preheated double boilers. Medial, center, and lateral sections were separated from sensory panel steaks for medial, center, and lateral treatments. The center section consisted of a 2.54-cm section at the point where the medial and lateral muscle fibers conjoin. Samples were evaluated for overall sensory panel tenderness (SPT) using an eight-point numerical scale (1 = extremely tough, 8 = extremely tender) and scored to the nearest 0.5 (AMSA, 1995).

Multiple panels (for both experiments) were conducted in an environmentally controlled room (21 ± 1°C, 55 ± 5% relative humidity), with individual booths having a mixture of adjustable red and green lighting that, when combined, was less than 107.6 lumens. Before sensory evaluation, a minimum of six trained panelists per session evaluated and discussed an orientation sample. All treatments within a loin were evaluated during each session. Duplicate samples for each treatment were presented to panelists in a randomized order. Each panelist scored both cubes individually for each treatment presented and the arithmetic mean was calculated from the two cube scores. All panelists’ scores for each treatment within each loin were averaged together to determine the experimental unit.

Statistical Analysis. Data from both experiments were analyzed as a randomized complete block design in which loin served as the blocking factor. In Exp. 2, plumb bob and needle-probe data were analyzed in a split-plot design with days postmortem (2 or 14 d) as the main plot and location within the longissimus (medial, center, or lateral) as the subplot. Means were separated by least significant differences when respective F-tests were significant (P < 0.05) using appropriate error terms for spilt-plot analyses (MIXED procedure of SAS; SAS Inst., Inc., Cary, NC). The MIXED procedure was used to determine treatment differences and means were separated (P < 0.05) when significant using least significant differences. Correlations between treatments were determined using the CORR procedure.

Regression models to predict trained SPT and WBSF (response variables) from plumb bob, needle probe, color, pH measurements, and their respective quadratic terms (predictor variables) were developed. Preliminary models were selected using the PROC RSQUARE procedure, and final models were developed using the PROC REG procedure. Models were selected based on the best combination of R², root mean square error, and parsimony.

	Results

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Experiment 1

Means, SD, and ranges for plumb bob, WBSF, and SPT measurements are presented in Table 1. Plumb bob measurements at 14 d postmortem were lower (P < 0.05) for the medial and center sections than the lateral section (Table 2). In addition, average plumb bob values were correlated to average SPT scores (r = -0.48; Table 3). However, correlations between WBSF and plumb bob values for center, lateral, and average of all sections were not significant.

Means, SD, and ranges for plumb bob, needle probe, WBSF, and SPT measurements are presented in Table 1. A location x day interaction (P < 0.05) was observed for the plumb bob and needle probe (Table 2). Plumb bob measurements at 14 d postmortem for the lateral section were higher (P < 0.05), and center section measurements at 2 d postmortem were lower (P < 0.05), than all other plumb bob measurements. Needle-probe measurements for the lateral section at 2 d postmortem were lower (P < 0.05) than lateral values at 14 d postmortem and medial values at 2 d postmortem. For plumb bob measurements on cooked steaks, medial values were lower (P < 0.05) than lateral measurements. The CIE a* values were higher (more red; P < 0.05) for the center and lateral sections than the medial section, and no difference (P > 0.05) in L*, b*, and pH was found among sections.

Plumb bob measurements at 2 d postmortem were correlated to SPT for medial (r = -0.54), lateral (r = -0.54), and an average of medial, center, and lateral locations (r = -0.71; Table 3). In contrast, plumb bob values and SPT for the center section were not correlated (P > 0.05). Furthermore, many plumb bob measurements at 14 d were not correlated (P > 0.05) to SPT scores. Plumb bob measurements at 2 d postmortem only correlated to WBSF values for the medial section (r = 0.48) and the average of medial, center, and lateral sections (r = 0.78). Plumb bob measurements at 14 d postmortem were not correlated to any WBSF values.

Plumb bob values for steaks cooked at 14 d postmortem were correlated to SPT for center (r = -0.52) and the average of medial, center, and lateral locations (r = -0.59; Table 3). In addition, plumb bob values for cooked steaks were correlated to WBSF for medial (r = 0.56), center (r = 0.50), and average of medial, center, and lateral locations (r = 0.67).

Needle-probe values at 2 d postmortem were correlated to SPT scores for the medial (r = -0.63), lateral (r = -0.66), and average of both sections (r = -0.74; Table 3). However, needle-probe values at 14 d postmortem were less correlated to overall tenderness scores for medial (r = -0.50), lateral (r = -0.48), and average of medial and lateral sections (r = -0.61) than needle-probe values at 2 d postmortem. Needle-probe values at 2 d postmortem were correlated to WBSF for medial (r = 0.57), lateral (r = 0.52), and the average of both sections (r = 0.67). Moreover, needle-probe values measured at 14 d postmortem correlated to WBSF for the lateral section (r = 0.70) and the average of medial and lateral sections (r = 0.53).

Regression models to predict SPT from needle probe and plumb bob measurements individually had R² of 0.54 and 0.51, respectively (Table 4). By combining needle probe and plumb bob measurements, the regression model had an R² of 0.76, and when quadratic terms for both variables were in the model, the R² value was 0.80. Furthermore, an equation to predict overall tenderness using plumb bob, needle probe, and a* measurements at 2 d postmortem with their respective quadratic terms had an R² of 0.84. Utilizing needle probe and plumb bob measurements individually at 2 d postmortem to predict WBSF values resulted in R² of 0.45 and 0.51, respectively. By combing linear terms of both probes to predict WBSF, the R² improved to 0.77. An equation to predict WBSF that included both the linear and quadratic terms for needle probe and plumb bob measurements had an R² of 0.84.

	Discussion

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Averaging measurements of the different locations within the longissimus more accurately predicted average WBSF and SPT than using just one section within the steak. Font (1994) and Stika and Unruh (1994) reported tenderness variation within the longissimus. Using average values allowed us to have multiple measures to obtain values with less variation and more accurately represent the tenderness of the entire steak.

Average plumb bob and needle probe measurements at 2 d postmortem were more highly correlated to average WBSF and SPT scores than measurements at 14 d postmortem. Parrish et al. (1973) found Armour Tenderometer measurements at 1 d postmortem were more highly correlated to WBSF and sensory panel tenderness at 7 d postmortem than Armour Tenderometer measurements at 3 or 7 d postmortem. Furthermore, Luckett et al. (1972) found no significant correlations between Armour Tenderometer measurements at 72 h postmortem and WBSF values. This suggests that aging or muscle temperature affect the correlations between mechanical prediction measures and tenderness evaluation. Furthermore, probes may measure different muscle characteristics at 2 and 14 d postmortem.

Maximal toughness occurs between 12 and 24 h postmortem due to sarcomere shortening (Koohmaraie, 1996). Therefore, the main component contributing to toughness of the longissimus muscle early postmortem may be myofibrillar. During aging, the myofibrillar component becomes more tender due to proteolysis (Goll et al., 1997). However, cooking causes myofibrillar proteins to stiffen and muscle fibers to become firm, whereas connective tissue weakens (Bailey, 1989). This was observed in our study in which cooked plumb bob values were much higher than uncooked plumb bob values. The effect of cooking on tenderness was more highly predicted from early postmortem (2 d) mechanical measures than late postmortem (14 d) measures.

The combination of needle probe, plumb bob, a* values, and their respective quadratic terms accounted for 84% of the variation in SPT. The combination of needle probe, plumb bob, and their respective quadratic terms resulted in an R² of 0.84 for WBSF. However, the needle probe or plumb bob used individually accounted for approximately 50% of the variation in tenderness. We speculate that because needle-probe and plumb bob measurements were both found in preliminary regression models to predict tenderness, each probe might have a different mode of action that contributes to the improved prediction of tenderness. Stanley et al. (1972) concluded that measuring tensile strength was able to predict tenderness. In addition, Marburger et al. (2000) reported that static force accounted for 74% of the variation in sensory panel tenderness. In our study, the plumb bob was chosen with the theory that it would apply both tensile strength and compression to longissimus muscle. The needle probe was chosen based on the results of Hansen (1972), who found that needle-probe measurements on uncooked muscles were correlated to WBSF.

Muscle fibers in the longissimus do not run parallel or perpendicular to the cut surface. Therefore, when the plumb bob was inserted perpendicular to the cut surface of the longissimus muscle, it may have applied compression and tensile strength forces to the connective tissue matrix within the muscle. Furthermore, the plumb bob may have caused myofibrillar proteins to separate. We speculate that the needle probe may measure more of the myofibrillar component of tenderness. Because of the small diameter of the needles, the probe may be piercing through the muscle fibers and measuring the strength needed to separate the myofibrillar proteins within the muscle. Voisey (1976) stated that the Armour Tenderometer might have been measuring adhesion properties between muscle fibers within the longissimus.

Whereas both the plumb bob and needle probe measured early-postmortem (2 d) predicted WBSF and SPT, it was the combination of these two measures that most accurately predicted tenderness. A disadvantage of the plumb bob was the visual damage or hole in the steak resulting from penetration. However, no visual damage was observed for the needle probe. Additional probes and/or strategies need to be developed that mimic the compression and tensile strength derived from the plumb bob, yet result in minimal damage to the steak. Once appropriate probes are developed, cooler application strategies need further consideration.

	Implications

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Tenderness of cooked USDA Select grade longissimus steaks can be predicted by mechanical measurements taken from uncooked steaks sampled early postmortem (2 d). The combination of needle probe and plumb bob measurements at 2 d postmortem more accurately predicted Warner-Bratzler shear force and sensory panel tenderness than when the mechanisms were used individually. Future development of these mechanisms may provide a method to accurately predict cooked meat tenderness from fresh uncooked muscle. Potentially, loins could be sorted into tenderness categories, with premiums received for loins with "guaranteed" tender steaks.

	Footnotes

 
¹ Contribution no.02-65-J from the Kansas Agric. Exp. Sta., Manhattan.

Received for publication August 7, 2002. Accepted for publication February 28, 2003.

	Literature Cited

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Campion, D. R., and J. D. Crouse. 1975. The Armour Tenderometer as a predictor of cooked meat tenderness. J. Food Sci. 40:886–887.

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This Article Abstract 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 Timm, R. R. Articles by Marsden, J. L. Search for Related Content PubMed PubMed Citation Articles by Timm, R. R. Articles by Marsden, J. L.