J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Seyfert, M.
Right arrow Articles by Loughin, T. M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Seyfert, M.
Right arrow Articles by Loughin, T. M.
J. Anim. Sci. 2005. 83:686-693
© 2005 American Society of Animal Science

ANIMAL PRODUCTS

Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles1,2

M. Seyfert*, M. C. Hunt*,3, R. A. Mancini*, K. A. Hachmeister*, D. H. Kropf*, J. A. Unruh* and T. M. Loughin{dagger}

* Departments of Animal Sciences and Industry and and {dagger} Statistics, Kansas State University, Manhattan 66506-0201


   Abstract
Top
 Abstract
Introduction
 Materials and Methods
 Results
 Discussion
 Implications
 Literature Cited
 
Two experiments were conducted to examine the effects of hot boning, modified atmosphere packaging, and injection enhancement on the oxidative and sensory properties of beef round muscles. The beef knuckle (quadriceps muscles) was partially hot boned within 1.5 h postmortem from one randomly selected side of each beef carcass (n = 14), whereas the quadriceps on the opposite side remained intact throughout a 48-h chilling period. At 5 d postmortem, biceps femoris, semimembranosus, vastus lateralis, and rectus femoris muscles from both hot- and cold-boned sides were injected with an enhancement solution consisting of water, salt, phosphate, and natural flavorings (rosemary) at either 6 (Exp. 1) or 10% (Exp. 2) of fresh muscle weight. Enhanced muscles were then processed into 2.54-cm-thick steaks, which were allotted randomly to high-oxygen (HiOx; 80% O2:20% CO2) or ultra-low oxygen (LoOx; 80% N2:20% CO2) modified atmosphere packaging. Regardless of hot boning or enhancement, steaks packaged in LoOx had lower thiobarbituric acid-reactive substances values (P < 0.05), more beef flavor intensity (P < 0.05), fewer off flavors (P < 0.05), and were more tender (P < 0.05) than steaks packaged in HiOx. Hot boning the knuckle had no effect on oxidative (P ≥ 0.99) and sensory properties (P ≥ 0.85). Increasing the level of injection enhancement from 6 to 10% introduced more rosemary and phosphate into the muscles, thereby decreasing the extent of oxidation, but also imparting a nontypical beef flavor. Packaging in LoOx atmosphere offered the optimal result of decreased oxidation and improved tenderness, without detriment to flavor. Injection enhancement (both 6 and 10%) created off-flavors attributable to the enhancement solution; however, the 10% injection seemed to offer more resistance to lipid oxidation.

Key Words: Beef • Hot Boning • Injection Enhancement • Modified Atmosphere Packaging • Oxidation • Sensory Attributes


   Introduction
Top
 Abstract
 Introduction
Materials and Methods
 Results
 Discussion
 Implications
 Literature Cited
 
Hot boning either the semimembranosus (SM; Nichols and Cross, 1980Go; Taylor, et al., 1980Go) or quadriceps (Seyfert et al., 2004Go) early postmortem improved the color and color stability of beef round muscles by accelerating postmortem chill rate. Sammel et al. (2002)Go examined the effects of hot boning the SM on shear force and lipid oxidation but not on sensory characteristics of the SM or other adjacent muscles, which also likely underwent a more rapid chill. Although improved color stability has been demonstrated, the effects of hot boning beef round muscles early postmortem on oxidative and sensory characteristics of the hot-boned muscle or on surrounding muscles have not been examined.

Retail-ready meat packaging increasingly uses either a high-oxygen (HiOx) or ultra-low oxygen (LoOx) modified atmosphere packaging (MAP). High oxygen levels in HiOx increase oxidative rancidity (Taylor et al., 1990Go) and decrease desirable flavors (Jayasingh et al., 2002Go). In contrast, LoOx MAP systems have longer storage life because of an essentially oxygen-free environment. No studies have directly compared beef round muscles packaged in HiOx and LoOx atmospheres from hot- and cold-boned carcass sides.

Injection enhancement of beef improves product consistency, tenderness, and flavor, but research about its effects on oxidative and sensory characteristics is limited. Additionally, effects of injection enhancement on oxidation and sensory traits for hot- and cold-boned muscles are not clearly defined for retail-ready applications using MAP. Therefore, the objective of this study was to determine whether hot boning beef quadriceps muscles early postmortem and packaging in HiOx and LoOx MAP would affect oxidative and sensory properties of 6 or 10% injection enhanced hot-boned quadriceps or biceps femoris and semimembranosus from cold-and hot-boned carcass sides.


   Materials and Methods
Top
 Abstract
 Introduction
 Materials and Methods
Results
 Discussion
 Implications
 Literature Cited
 
Hot Boning Technique
In two experiments, 14 A-maturity steer carcasses (341 to 386 kg) were selected randomly 35 min after stunning at a commercial slaughter plant. Carcass sides were electrically stimulated (48-V, 60-Hz alternating current, continuous for 30 s approximately 30 min after exsanguination). One side from each carcass was assigned randomly to a hot-boning technique conducted 60 to 90 min after stunning, whereas the opposite side remained intact until 48 h postmortem. Hot boning involved separating the quadriceps complex (knuckle) along with the patella from their insertion at the distal end of the femur to near their origin at the proximal end of the femur. The quadriceps was left attached at the origin of attachment so that the quadriceps hung away from the femur (Seyfert et al., 2004Go). Then, carcasses were air chilled at 2.7°C ± 1.5°C for 24 h with intermittent spray chilling for the first 8 h postmortem. Removal of the quadriceps muscles provided an accelerated chill of SM, biceps femoris (BF), and quadriceps muscles (Seyfert et al., 2004Go).

Fabrication and Processing
At 48 h postmortem, carcasses were fabricated according to National Association of Meat Purveyors (NAMP) guidelines (NAMP, 1998), and the SM (NAMP #169A, adductor removed), BF (NAMP #171B), and the whole quadriceps (NAMP #168B) were removed from both intact and hot-boned sides, trimmed to 0.3 cm of fat, and vacuum-packaged (8600-14EL, Cryovac Sealed Air Corp., Duncan, SC). Muscles were transported 5 d postmortem to a commercial case-ready facility, and injected with a solution comprising 95.7% water, 3.3% phosphate (STP), 2.6% salt, and 1.4% natural flavorings (rosemary) using a multineedle injector (model 260, Metalquimia, Girona, Spain). Sets of muscles (SM, BF, and quadriceps) representing paired carcass sides (hot-boned and chilled intact) were injected at 6 (n = 7; Exp. 1) or 10% (n = 7; Exp. 2) of uninjected weight. Enhanced muscles were sliced (model SL600BI, Skinner Systems, Inc., Clarks Summit, PA) into 2.54-cm-thick steaks. Six quadriceps steaks from each carcass side, containing both the vastus lateralis (VL) and rectus femoris (RF) muscles with the vastus medialis and vastus intermedius removed, and five steaks from BF and SM from each carcass side were collected for packaging. Steaks from each muscle were assigned randomly for packaging in either HiOx MAP (80% O2:20% CO2), LoOx MAP (80% N2:20% CO2), or vacuum packaging. Weights were monitored for muscles before and after injection. Yield calculations were made based on the following formula: ([final weight - initial weight]/initial weight) x100.

Packaging Materials
Packaging materials used for vacuum packaging were vacuum bags (O2 permeability of 3 to 6 mL of O2/[m2•24 h] at 4.4 °C, atmospheric pressure, and 0% relative humidity; water vapor permeability of 0.5 to 0.6 g/[64,516 cm2•24 h] at 37.8°C and 100% relative humidity). Packaging materials used for HiOx MAP were absorbent pads (Pad-Loc super absorbent pads), polypropylene trays (O2 permeability of 0.1 mL of O2/[tray•24 h] at 22.7°C and 0% relative humidity; water vapor permeability of 2.0 g/[64,516 cm2•24 h] at 37.8°C/100% relative humidity), and 1.0-mil (approximately 25µm) ethylene vinyl alcohol/linear low density polyethylene (EVOH/LLDPE) film (O2 permeability of 6 mL of O2/[m2·24 h] at 4.4 °C and 0% relative humidity; water vapor permeability of 0.10 g/[64,516 cm2•24 h] at 4.4°C and 100% relative humidity). Packaging materials used for LoOx MAP were absorbent pads, barrier foam trays (O2 permeability of 0.1 mL of O2/[tray•24 h] at 22.7°C and 0% relative humidity; water vapor permeability of 2.0 g/[64,516 cm2•24 h] at 37.8°C and 100% relative humidity), an outer 3.25-mil EVOH/LLDPE film (O2 permeability of 4.2 mL of O2/[m2•24 h] at atmospheric pressure; water vapor permeability of 0.24 g/[64,516 cm2•24 h] at 37.8°C and 100% relative humidity), and an inner 0.7-mil EVOH/LLDPE film (O2 permeability of> 300,000 mL of O2/[m2•24 h] at atmospheric pressure; water vapor permeability of 0.24 g/[64,516 cm2•24 h] at 37.8°C and 100% relative humidity). All packaging materials used in this study were products of Cryovac Sealed Air Corp. (Duncan, SC).

Packaging
Following slicing, steaks were selected randomly from muscles for the various analyses and packaged within each package type. One quadriceps steak from the hot- and cold-boned sides of each carcass (n = 14) was vacuum-packaged as previously described and aged at 0°C until 14 d postmortem for shear force determinations. One steak from the BF, SM, and VL was vacuum-packaged for initial thiobarbituric acid-reactive substances (TBARS) determinations to be performed the next day. Two steaks from each muscle were packaged separately in HiOx MAP (model 3320, Ross Industries, Midland, VA) and subsequently stored in the dark at –0.8 ± 0.4°C until 12 d postmortem before initiating display, or in LoOx MAP (Ross Jr. S3180, Ross Industries) and stored in the dark at –0.4 ± 0.8°C until 21 d postmortem before initiating display. One steak in each type of packaging was used for final TBARS and the other for sensory panel evaluations. Different storage periods for the two types of MAP employed in this study reflect what typically happens in commercial settings due to inherent storage time differences afforded by the packaging systems. The primary advantage of LoOx MAP is to extend storage time.

MAP Gas Composition
Initial O2 and CO2 concentrations in MAP packages were analyzed following packaging at the commercial plant using a Mocon PacCheck (650 dual head space analyzer, Mocon, Minneapolis, MN). Packages with HiOx were analyzed for O2 and CO2 concentrations at the end of display, whereas packages with LoOx were analyzed before peeling the outer layer of film just before display.

pH
Samples (10 g, fresh tissue basis) were blended (PowerGen 35, Fisher Scientific, Fairlawn, NJ) 1 min in 100 mL of distilled water. The pH was determined using an Accumet glass electrode attached to an Accumet 50 pH meter (Fisher Scientific).

Display
Steaks were placed into display with continuous, 34-W fluorescent lighting (Ultralume 30, 3,000 K, CRI = 86, Phillips, Bloomfield, NJ) of 1,614 lx in open-top display cases (DMF8, Tyler Refrigeration Corp., Niles, MI) that defrosted twice daily at 12-h intervals. Case temperatures averaged 0.3 ± 3.4°C, and were monitored with temperature loggers (RD-TEMP-XT, Omega Engineering, Inc., Stamford, CT).

Thiobarbituric Acid-Reactive Substances Test
Thiobarbituric acid-reactive substances were determined from raw steaks 1 d after packaging and at the end of display for each packaging type (5 d for HiOx or 3 d for LoOx) using the method of Witte et al. (1970)Go. Samples were obtained from deep (inner one-fourth of muscle) semimembranosus (DSM), superficial (outer one-fourth of muscle) semimembranosus (SSM), BF, and VL trimmed of s.c. and intermuscular fat and visible connective tissue. The top half of each steak that was exposed to light during display was removed by bisecting steaks parallel to the meat surface and used in the TBARS analysis. Results were reported as milligrams of malonaldehyde per kilogram of fresh muscle tissue.

Descriptive Attribute Sensory Panel Evaluations
After 2 (HiOx) or 1 (LoOx) d of display to simulate a mid-display time, all steaks assigned for sensory panel analysis were vacuum-packaged (A300/16; Multivac, Kansas City, MO), frozen, and stored at –20°C until analysis. Steaks were thawed 1 d at 4°C, and cooked at 163°C in a forced-air convection oven (DFG-102 CH3, G.S. Blodgett Co., Burlington, VT) to an internal temperature of 71.1°C. Internal temperature was monitored using copper-constantan thermocouples (Omega Engineering, Stamford, CT) inserted into the geometric center of each steak and connected to a Doric temperature recorder (VAS Engineering, San Francisco, CA). A seven-person, trained (AMSA, 1995Go) sensory panel evaluated steaks on an eight-point scale for myofibrillar tenderness, juiciness, beef flavor intensity, amount of connective tissue, overall tenderness, and off flavor: (1 = extremely tough, extremely dry, extremely bland, abundant, extremely tough, and abundant to 8 = extremely tender, extremely juicy, extremely intense, none, extremely tender, and none). Panelists described off flavors, if present, using either a provided list of potential descriptors or their own descriptors. Potential descriptors included, but were not limited to, salty, bitter, sour, astringent, soapy, rancid, oxidative, livery, and brothy.

Shear Force
Steaks from the VL and RF used in shear force analyses were vacuum-packaged and stored at 2°C until 14 d postmortem. Cooking and internal temperature monitoring were conducted as previously described for sensory evaluations. After cooking, steaks from each muscle were overwrapped in a polyvinyl chloride film and stored at 4°C for 24 h. Six round cores (1.27 cm diameter) were obtained from each steak parallel to the long axis of the muscle fibers (AMSA, 1995Go). Then, each core was sheared once perpendicular to muscle fiber orientation using a Warner-Bratzler shear force apparatus (V-notch blade) connected to an Instron Universal Testing Machine (model 4201, Instron, Corp., Canton, MA) operating at a crosshead speed of 250 mm/min, and shear force is reported in kilograms.

Statistical Analyses
Sensory evaluation and TBARS data were analyzed as a split-split plot design. Carcass sides served as the whole plot experimental unit, with boning technique as the whole plot treatment assigned in a randomized complete block design, with carcass as the blocking factor. Beef rounds were the subplot experimental unit, with a one-way treatment structure consisting of five muscles. Muscles were the sub-subplot experimental units, with packaging type as the sub-subplot main effect. Repeated measures in the sub-subplot were performed on steaks in a package for TBARS. Derived variables were used to measure relevant patterns across time (Mead, 1988Go).

The design for pH and shear force was a split plot, with carcass sides as whole plot experimental unit, boning technique as whole-plot treatments, and muscles as subplot treatments. The mixed model procedure (SAS Inst., Inc., Cary, NC) was used to perform Type 3 tests of fixed effects. Least squares means for protected F-tests (P < 0.05) were separated using the LSD procedure. Denominator df were estimated using the Ken-ward-Rogers adjustment. No attempts were undertaken to formally compare Exp. 1 (6% enhancement) and 2 (10% enhancement).


   Results
Top
 Abstract
 Introduction
 Materials and Methods
 Results
Discussion
 Implications
 Literature Cited
 
Characterizing Data
Injection Levels.
In Exp. 1, a 6% injection level was targeted, and average injection levels were 4.4 ± 1.5, 5.9 ± 1.2, and 6.0 ± 1.1% for the BF, SM, and quadriceps, respectively. A target of 10% was the goal in Exp. 2, and the average injection levels of the BF, SM, and quadriceps were 9.2 ± 1.2, 10.2 ± 1.1, and 9.3 ± 1.6%, respectively.

Package Gas Composition.
At the commercial plant, packages of steaks in Exp. 1 and 2 showed HiOx MAP contained 79.9 ± 1.3% oxygen, whereas the remainder was carbon dioxide. Conversely, LoOx MAP had less than 220 ppm of residual oxygen following packaging in Exp. 1, but had between 700 and 1,000 ppm of oxygen following packaging in Exp. 2. Following display, oxygen levels in HiOx MAP for Exp. 1 and 2 were 77.9 and 75.9%, respectively. Oxygen levels in LoOx MAP before peeling the outer layer of barrier film just before display were 0 ppm in both Exp. 1 and 2.

Enhanced Steak pH.
The pH values of enhanced steaks in Exp. 1 were 5.58, 5.63, 5.71, and 5.64 for the RF, DSM, SSM, and the BF, respectively. Steaks in Exp. 2 had a slightly greater pH than those in Exp. 1 (5.81, 5.68, 5.79, and 5.75 in the RF, DSM, SSM, and BF, respectively).

Thiobarbituric Acid-Reactive Substances
In Exp. 1, initial TBARS values for all raw muscles in both packaging systems were similar (P ≥ 0.99); however, fresh steaks in HiOx packages showed increased (P < 0.05) oxidation following storage and display compared with raw steaks in LoOx (Table 1Go). The TBARS values of steaks in HiOx increased 17.5- to 35-fold during storage, whereas TBARS values of steaks in LoOx did not increase (P ≥ 0.55) during storage and display (only two- to fivefold).


View this table:
[in this window]
[in a new window]
  		Table 1. Least squares means for thiobarbituric acid-reactive substances (TBARS) of muscles injected with an enhancement solution at either 6 (Exp. 1) or 10% (Exp. 2) and packaged in a high- (HiOx) or ultra-low-oxygen (LoOx) modified atmospherea
 
Initial TBARS values did not differ (P ≥ 0.97) among raw muscles and packaging systems in Exp. 2 (Table 1Go). Final TBARS values for raw steaks in HiOx were greater (P < 0.05) than in LoOx. Steaks in LoOx only had a two-fold increase (P ≥ 0.56) in lipid oxidation during display, but values were less than 1.0, whereas steaks in HiOx underwent a 7.5- to 16-fold increase (P < 0.05) in TBARS values.

Descriptive Attribute Sensory Panel Evaluations
Experiment 1.
Boning, packaging, and muscle had no effects on juiciness (P ≥ 0.81), and all values were rated between slightly and moderately juicy (Table 2Go). There were three-way interactions (P < 0.05) among hot boning, packaging, and muscle for all other sensory attributes.


View this table:
[in this window]
[in a new window]
  		Table 2. Least squares means for trained sensory panel evaluations of steaks from hot-(HB) and cold-boned (CB) carcass sides injected with 6% enhancement solution and packaged in a high- (HiOx) or ultra-low-oxygen (LoOx) modified atmosphere (Exp. 1)a
 
Beef flavor was more intense (P < 0.05) and off flavors were less (P < 0.05) for all muscles and both boning methods in LoOx than in HiOx. Most of the increase in off flavors (decreased scores) in HiOx was described as oxidative and rancid. Additional off flavors included salty, sour, and bitter. In LoOx, rancid and oxidative notes were lessened, but salty and bitter notes remained. The effects of boning method on flavor and off flavor were inconsistent between packaging types and among muscles.

Packaging had more effect on myofibrillar and overall tenderness than hot boning. Myofibrillar and overall tenderness was greater (P < 0.05) in all muscles from cold-boned sides and hot-boned RF and VL packaged in LoOx than in HiOx (Table 3Go). Packaging in LoOx decreased (P < 0.05) perception of connective tissue in the BF from both hot- and cold-boned sides and hot-boned VL. Hot boning did not (P > 0.19) alter the tenderness of the VL and RF. However, improvements in BF tenderness due to hot boning the quadriceps made the BF as tender (P = 0.32) as RF in HiOx. Boning did not exhibit a consistent effect on perception of connective tissue. The most tender muscle, regardless of packaging or boning treatment, seemed to be the RF (P < 0.08), and it had the least (P < 0.05) detectable connective tissue. Although not statistically significant, the BF received the lowest numerical overall tenderness ratings (P = 0.26), and was perceived to have the most (P < 0.10) connective tissue.


View this table:
[in this window]
[in a new window]
  		Table 3. Least squares means for trained sensory panel evaluations of steaks from hot-(HB) and cold-boned (CB) carcass sides injected with 10% enhancement solution and packaged in a high- (HiOx) or ultra-low-oxygen (LoOx) modified atmosphere (Exp. 2)a
 
Experiment 2.
There were three-way interactive effects (P < 0.05) of hot boning, package type, and muscle exhibited on juciness, flavor, off flavor, and connective tissue ratings. Packaging increased juiciness (P < 0.05) for BF, RF, and VL from cold-boned sides in HiOx and SM from hot-boned sides in LoOx. Hot boning the knuckle improved (P < 0.05) juiciness for BF and VL in HiOx and SM in LoOx (Table 3Go); however, trends for muscles among boning and packaging combinations were not consistent.

Flavor was greatly influenced by packaging (Table 3Go). In general, LoOx was more intense (P < 0.05) in beef flavor and had fewer (P < 0.05) off flavors for most muscle and boning combinations. Increased flavor scores can be attributed to the lower amounts of off flavor than in HiOx. Hot boning had little discernible effects (P > 0.17) on flavor and off flavors.

Packaging did not greatly affect connective tissue perception, whereas hot boning minimally influenced perception of connective tissue (Table 3Go). Only the SM from hot-boned sides in LoOx had more (P < 0.05) perceived connective tissue than its cold-boned counter-part. The RF had the least (P < 0.05) connective tissue of all muscles followed by the VL.

No effect was found for boning on myofibrillar (P = 0.51) and overall tenderness (P = 0.85; Table 3Go). Packaging in LoOx improved myofibrillar tenderness scores (P <0.05) for the BF and SM. Packaging increased (P <0.05) overall tenderness for SM in LoOx and BF in HiOx. The RF was the most tender and had the least connective tissue (P <0.05).

Shear Force
Shear force values did not differ (P >0.29) between hot- and cold-boned muscles or among specific muscles in Exp. 1 (Table 4Go). Furthermore, in Exp. 2, shear force values were not affected (P >0.11) by hot boning and the resultant accelerated chilling.


View this table:
[in this window]
[in a new window]
  		Table 4. Least squares means for Warner-Bratzler shear force values of steaks from hot- (HB) and cold-boned (CB) carcass sides injected with an enhancement solution at either 6 (Exp. 1) or 10% (Exp. 2)a
 

   Discussion
Top
 Abstract
 Introduction
 Materials and Methods
 Results
 Discussion
Implications
 Literature Cited
 
Characterizing Data
The average injection levels for the three muscles in each experiment (5.5 and 9.6%) were slightly below the targeted injection levels in Exp. l (6%) and Exp. 2 (10%). The greater pH in steaks from muscles injected with 10% may have been caused by the greater amount of phosphate in the injected muscle, because adding phosphate to meat has been shown to increase pH (Trout and Schmidt, 1984Go). The DSM pH did not increase as much as the other muscles, which could be related to the decreased water-holding capacity of the DSM (Hunt and Hedrick, 1977Go). Steaks in both Exp. 1 and 2 had slightly greater pH than that expected for normal, un-enhanced beef.

Hot Boning Effects
Hot boning the knuckle early postmortem did not consistently affect oxidative or sensory characteristics, and shows that this process, when used to improve meat color (Seyfert et al., 2004Go), would not negatively impact meat quality. Few investigators have examined the effects of hot boning one muscle or group of beef round muscles on sensory attributes of other remaining intact muscles as this study did. Differences in tenderness due to hot boning in the current study were not expected, except potentially in the VL and RF because the SM and BF were still intact on the carcass with skeletal restraint; however, the VL and RF did not seem to be affected by hot boning. The improvement in tenderness in BF steaks from hot-boned sides in Exp. 1 was consistent with earlier findings where researchers hot-boned the BF from the carcass (Schmidt and Gilbert, 1970Go; Kastner et al., 1973Go) as opposed to the modified chilling of the BF remaining attached to the skeleton employed in the current experiment.

Hot boning the knuckle did not negatively affect shear force values for the VL and RF muscles even though these muscles were chilled more rapidly without skeletal restraint (Seyfert et al., 2004Go). Meat excised prerigor can cold shorten, and this is least likely to occur at 15°C (Locker and Hagyard, 1963Go). Below this temperature and without skeletal restraint, such as can occur with hot boning, cold shortening can rapidly develop creating a tougher product (Marsh and Leet, 1966Go). In the current study, the development of cold shortening was not observed in product from hot-boned sides even though temperatures of 0 ± 2°C were employed. Schmidt and Kenman (1974)Go hot-boned RF 1 h postmortem, and found no differences between hot- and cold-boned RF for shear force, which concurs with the results of the current study. We agree with these authors that hot boning could be used effectively without detriment to product quality.

Packaging Effects
Packaging clearly influenced the development of lipid oxidation in fresh steaks. High-oxygen levels in HiOx MAP for both experiments resulted in increased TBARS values during storage and display. Elevated oxygen levels in HiOx MAP caused oxidation to limit shelf life before color and microbiology were unacceptable (Jackson et al., 1992Go). A TBARS value of 1.0 in cooked product is generally considered the threshold at which humans can perceive oxidative rancidity (Tarladgis et al., 1960Go). Taylor et al. (1990)Go noted unacceptable TBARS values for raw steaks after 8 d (5 d of storage and 3 d of display) at 1°C. In Exp. 1, after 5 d of storage and 2 d of display, the BF, VL, and SSM in HiOx would have been expected to have perceptible sensory rancid and oxidized flavors, as cooked meat TBARS values would be even greater than those found in raw product. All steaks in LoOx (Exp. 1) had TBARS values less than 0.2 and likely would have had TBARS less than 1.0 even after cooking. Consequently, there should be less, if any, oxidized and rancid off flavors detected in LoOx-packaged steaks. Taylor et al. (1990)Go also found steaks in packaging without oxygen to have low TBARS values that did not increase during storage.

The TBARS values for the VL, BF, and SSM in Exp. 2 were lower than those of Exp. 1, which might be attributable to either increased levels of rosemary or phosphate in the 10 vs. 6% injection levels. Moreover, the lack of difference in TBARS values for the DSM between 6 and 10% enhancement levels may have been caused by the inability of the DSM to hold greater injection levels.

The effect of packaging was readily apparent in off flavor, flavor, and tenderness attributes. Steaks in LoOx packaging increased flavor intensity, decreased off flavors, and increased tenderness scores. Jayasingh et al. (2002)Go found HiOx packaging to decrease ground beef flavor desirability when compared with ground beef stored in oxygen-impermeable chubs. Tenderness differences could have been due to the longer aging time of steaks in LoOx. Steaks were in HiOx packages for 9 d (14 d postmortem) before freezing for evaluation, whereas steaks in LoOx were packaged for 16 d (22 d postmortem) before freezing. Tørngren (2003)Go also noted steaks packaged in HiOx had decreased tenderness and flavor, as well as increased off flavor, compared with steaks packaged in LoOx. However, Tørngren (2003)Go stored product in both HiOx and LoOx for similar periods of time before sampling.

Another possible explanation for increased tenderness in LoOx is protein oxidation. Rowe et al. (2004)Go found greater shear force values for beef LM steaks that had more protein oxidation early postmortem (<14 d). Even though protein oxidation was not measured in this study, it is plausible that the reduction in lipid oxidation in LoOx MAP would also retard protein oxidation and promote tenderization, whereas HiOx MAP could have the opposite effect.

Variations among muscles were evident and expected for sensory attributes. The most tender muscle with the least connective tissue in this study tended to be the RF, which has previously been found to be of equal tenderness to LM (McKeith et al., 1985Go; Carmack et al., 1995Go). The BF tended to be the least tender and to have the most connective tissue, but improvements in BF tenderness due to hot boning made the BF in HiOx as tender as RF. Previous research has found the BF to have a higher connective tissue content, and the SM and BF muscles were the least tender muscles of the beef round (Carmack et al., 1995Go).

Overall, flavor intensity scores in Exp. 2 tended to be lower in both types of packaging than in Exp. 1. This indicates that panelists may have objected to the increased amounts of enhancement solution (10% in Exp. 2 vs. 6% in Exp. 1) that masked beef flavor. Product in HiOx seemed to have less off flavor, whereas LoOx steaks had more off flavor in Exp. 2 than in Exp. 1, indicating increased levels of rosemary and phosphate in the 10% injected steaks may have inhibited the oxidative and rancid notations in HiOx, as supported by the decreased TBARS scores in Exp. 2, but created more off flavor notations in LoOx. Furthermore, elevated residual oxygen levels in LoOx packages for Exp. 2 may have increased off flavor development compared with Exp. 1; however, level of injection enhancement did not seem to appreciably influence tenderness attributes.


   Implications
Top
 Abstract
 Introduction
 Materials and Methods
 Results
 Discussion
 Implications
Literature Cited
 
Results of this study show that partially hot boning the beef quadriceps did not adversely affect oxidative and sensory properties of injection-enhanced beef round muscles packaged in either high- or ultra-low-oxygen modified atmosphere packaging. Nonetheless, the different packaging systems created considerable variation in oxidative and sensory properties. Results of this study clearly show that high-oxygen systems can affect sensory attributes detrimentally. Moreover, increasing injection enhancement levels from 6 to 10% may help decrease the greater oxidation caused by the high-oxygen packaging, but it also may create sensory problems.


   Footnotes
 
1 Contribution No. 04-152-J from the Kansas Agric. Exp. Stn., Manhattan 66506-0210. Back

2 This project was funded, in part, by beef producers and importers through their $1/animal checkoff and was produced for the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association. Additional support was provided by IBP, Inc. (now Tyson Foods, Inc.). Back

3 Correspondence: 224 Weber Hall (phone: 785-532-1232; fax: 785-532-7059; e-mail: hhunt{at}oznet.ksu.edu).

Received for publication June 17, 2004. Accepted for publication December 5, 2004.


   Literature Cited
Top
 Abstract
 Introduction
 Materials and Methods
 Results
 Discussion
 Implications
 Literature Cited
 


AMSA. 1995. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat. Am. Meat Sci. Assoc. and the Natl. Livest. Meat Board, Chicago, IL.

Carmack, C. F., C. L. Kastner, M. E. Dikeman, J. R. Schwenke, and C. M. Garcia Zepeda. 1995. Sensory evaluation of beef-flavor intensity, tenderness, and juiciness among major muscles. Meat Sci. 39:143–147.

Hunt, M. C., and H. B. Hedrick. 1977. Profile of fiber types and related properties of five bovine muscles. J. Food Sci. 42:513–517.

Jackson, T. C., G. R. Acuff, C. Vanderzant, T. R. Sharp, and J. W. Savell. 1992. Identification and evaluation of the volatile compounds of vacuum and modified atmosphere packaged beef striploins. Meat Sci. 31:175–190.

Jayasingh, P., D. P. Cornforth, C. P. Brennand, C. E. Carpenter, and D. R. Whittier. 2002. Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging. J. Food Sci. 67:3493–3496.

Kastner, C. L., R. L. Henrickson, and R. D. Morrison. 1973. Characteristics of hot-boned bovine muscle. J. Anim. Sci. 36:484–487.[Abstract/Free Full Text]

Locker, R. H., and C. J. Hagyard. 1963. A cold shortening effect in beef muscle. J. Sci. Food Agric. 14: 787–793.

Marsh, B. B., and N. G. Leet. 1966. Studies in meat tenderness. III. The effects of cold shortening on tenderness. J. Food Sci. 31:450–459.

McKeith, F. K., D. L. De Vol, R. S. Miles, P. J. Bechtel, and T. R. Carr. 1985. Chemical and sensory properties of thirteen major beef muscles. J. Food Sci. 50:869–872.

Mead, R. 1988. The Design of Experiments: Statistical Principles for Practical Application. Cambridge Univ. Press, Cambridge, U.K.

Nichols, J. E., and H. R. Cross. 1980. Effects of electrical stimulation and early post-mortem muscle excision on pH decline, sarcomere length, and color in beef muscles. J. Food Prot. 43:514–519.

Rowe, L. J., K. R. Maddock, S. M. Lonergan, and E. Huff-Lonergan. 2004. Influence of early postmortem protein oxidation on beef quality. J. Anim. Sci 82:785–793.[Abstract/Free Full Text]

Sammel, L. M., M. C. Hunt, D. H. Kropf, K. A. Hachmeister, C. L. Kastner, and D. E. Johnson. 2002. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits. J. Food Sci. 67:1323–1330.

Schmidt, G. R., and K. V. Gilbert. 1970. The effect of muscle excision before the onset of rigor mortis on the palatability of beef. J. Food Tech. 5:331–338.

Schmidt, G. R., and S. Kenman. 1974. Hot boning and vacuum packaging of eight major bovine muscles. J. Food Sci. 39:140–142.

Seyfert, M., M. C. Hunt, R. A. Mancini, K. A. Hachmeister, D. H. Kropf, and J. A. Unruh. 2004. Accelerated chilling, modified atmosphere packaging, and injection enhancement affect color and color stability of beef round muscles. Meat Sci. 68:209–219.

Tarladgis, B. G., B. M. Watts, M. T. Younathan, and L. Dugan. 1960. A distillation method for the quantitative determination of malonaldehyde in foods. J. Am. Oil Chem. Soc. 37:44–49.

Taylor, A. A., N. F. Down, and B. G. Shaw. 1990. A comparison of modified atmosphere and vacuum skin packaging for the storage of red meats. Int. J. Food Sci. Tech. 25:98–109.

Taylor, A. A., B. G. Shaw, and D. B. MacDougall. 1980. Hot deboning beef with and without electrical stimulation. Meat Sci. 5:109–123.

Tørngren, M. A. 2003. Effect of packing method on colour and eating quality of beef loin steaks. Pages 495–496 in Proc. 49th Int. Cong. Meat Sci. Technol., Campinas, Brazil.

Trout, G. R., and G. R. Schmidt. 1984. The effect of phosphate type, salt concentration, and method of preparation on the binding in restructured beef rolls. J. Food Sci. 49:687–694.

Witte, V. C., G. J. Krause, and M. E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582–585.


This article has been cited by other articles:


Home page
 J ANIM SCIHome page
J. P. Grobbel, M. E. Dikeman, M. C. Hunt, and G. A. Milliken
Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color
J Anim Sci, October 1, 2008; 86(10): 2697 - 2710.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
B. E. Jenschke, B. J. Swedberg, and C. R. Calkins
Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning technique
J Anim Sci, October 1, 2008; 86(10): 2690 - 2696.
[Abstract] [Full Text] [PDF]

Home page
 J ANIM SCIHome page
J. P. Grobbel, M. E. Dikeman, M. C. Hunt, and G. A. Milliken
Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color
J Anim Sci, May 1, 2008; 86(5): 1191 - 1199.
[Abstract] [Full Text] [PDF]

This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Seyfert, M.
Right arrow Articles by Loughin, T. M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Seyfert, M.
Right arrow Articles by Loughin, T. M.

HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS