tenderness of meat

Meat tenderness is a complex attribute influenced by many structural and metabolic factors, mainly connective tissue concentration, final pH, muscle contraction during rigor mortis, and probably the most important, activity of proteolytic enzymes, calpains and cathepsins (Kusec et al., 2016). Robyn Dorothy Warner, Minh Ha, in Reference Module in Food Science, 2019. Meat tenderness appears at first glance to be simply a measure of the biting effort required. Copyright © 2021 Elsevier B.V. or its licensors or contributors. The biochemical changes during the postmortem phase influence meat tenderization, which is a well-established concept (Herrera-Mendez et al., 2006). breeds tend to be tougher than Bos taurus breeds (Angus, Hereford, etc.). myofibrillar strength and sarcomere length (Ouali et al., 2006, 2013). The inconsistencies between mechanical and sensory assessments of tenderness are at least partly because a consumer's sensory perception of meat tenderness is often influenced by components other than the dominant one of the simple biting force required. A multivariate regression model on 1500 beef samples and 1800 consumers indicated that tenderness accounted for 43.4% of the overall palatability (O'Quinn et al., 2018). (3) To show the relative differences in chemical and histological measurements between tough and tender meat. • Inherent property determined by composition, structure and ease of chewing, disintegration. Reading material: Principles of Meat Science (4th ed. “Meat tenderness is affected by muscle structural features such as the muscle fiber types and the type of collagen present in the connective tissue,” they added. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet. Meat tenderness is a sensory attribute highly related to the overall eating experience, repeat purchase intent and willingness to pay for fresh meat products (Font-I-Furnols and Guerrero, 2014; Lyford et al., 2010). To replicate consumers, a common procedure is to train panellists to evaluate meat attributes. It's no surprise that the well-named tenderloin, that famously buttery steak cut, comes from a cow's back. This finding highlighted the adverse influence of protein oxidation on meat tenderness. Also, moderate pressure of 100–150 MPa combined with temperatures of 38–80 °C produce significant tenderisation. Of specific interest is the fragment of myosin light chain 1, which was more abundant in the sarcoplasmic extracts of tender beef than in the tough beef. Meat salted for at least an hour at room temperature is more tenderized. In addition, within species, there is also variability among animals and specific muscles within the same animal. Tomas Bolumar, James Claus, in Reference Module in Food Science, 2017. The postmortem results in subsequent changes in membranes and sarcolemma of muscle tissue leads to another event of importance—tenderization during aging, as a lower pH favors the activity of proteolytic enzymes in meat. By hammering at the meat, the fibers will be softened, thereby making the meat easier to chew, it will also allow you to make cuts thinner and wider. Meat tenderness basically depends on three main components: (1) the degree of contraction of the sarcomere or “sarcomere length”, (2) the extent of integrity/degradation of the structural myofibrillar proteins (proteolysis), and (3) the connective tissue content/composition (Koohmaraie et al., 2002). As pressure waves propagate through meat, the muscle structure is disrupted, thus compromising muscle structural integrity. The factors underpinning meat tenderness have been the topic of extensive research and reviews (Rosenvold and Andersen, 2003; Ferguson et al., 2001; Channon et al., 2000). Minh Ha, Robyn D. Warner, in Innovative Food Processing Technologies, 2021. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The relative contribution of these three components to the ultimate meat tenderness varies considerably: factors such as genetics, muscle type, preslaughter factors (such as diet, handling, temperament, and stress), early postmortem events (pH and temperature of muscles), as well as duration and temperature at which the product is stored postmortem. The extent and rate of tenderization is determined by the presence and effectiveness of various enzymes involved in disrupting the microstructure of skeletal muscle fiber (Fig. In this article, approaches to the measurement of meat tenderness are outlined, and some terms used to describe tenderness are described first. Meat tenderness depends on three main factors: (1) the degree of contraction of muscle sarcomeres, (2) the integrity/degradation of the myofibrillar structure and (3) the connective tissue content (“background toughness”) (Koohmaraie et al., 2002; Sentandreu et al., 2002). A number of endogenous enzyme system have been identified in the postmortem tenderization process during the aging of meat. Extensive evidence from previous studies, including a meta-analysis, showed application of shockwave reduced toughness of different muscles from various species (Warner et al., 2017). In addition to endogenous enzymes, several exogenous enzymes from plants and other sources have been found to have an appreciable tenderizing effect on meat. However, there are currently very few treatments that allow the contribution of connective tissue to tenderness to be manipulated (Purslow, 2005). Tenderness is the amount of force that is needed to bite through and chew meat. There are limited interventions that can affect connective tissue and its effect on tenderness (Purslow, 2005). This has yet to be developed fully. An alternative approach would be to influence the “background toughness” associated with the collagen. Required fields are marked *. Approaches to the measurement of meat tenderness outlined here include primarily the use of mechanical devices such as the Warner–Bratzler shear device, but also the use of descriptive/trained and consumer sensory panels, and some other laboratory methods. The three most important factors that determine meat tenderness are: the cut, from which part of the animal did it come; quality of the meat: how the animal was treated while alive and how it was slaughtered The tenderness of 12 beef muscles from animals of 8 different age groups (ranging from 1 to about 60 months old) which were treated to minimize pre‐rigor myofibrillar shortening, have been assessed using objective and subjective methods. Cooking meat immediately after salting does not allow all the meat to seep through and is less tender. 4). Tenderness depends on multiple factors, intervening throughout the production chain, from animal's birth till the end of meat aging. Being tough does not mean that the resulting meat is un-useable just that the meat needs special care to be as palatable as possible. T. Bolumar, S. Toepfl, in Innovative Food Processing Technologies, 2016. Although improvements in tenderness can be made by aging, predicting this attribute is not straight forward primarily due to muscle- and species-specific variations in meat biochemistry. We use cookies to help provide and enhance our service and tailor content and ads. Selection of the right genotypes, based on multiple DNA markers, can shift a pig population from a low to high ultimate pH and thereby decrease drip losses. Carpenter Outstanding Graduate Student Award in Meat Science, Aron and Mary Lois Savell Leadership Mentor Program, National Beef Quality Audit – 2016 resource page, Standardized Warner-Bratzler Shear Force Procedures for Genetic Evaluation, NAMA Center of the Plate Training hosted by Texas A&M University, June 4-6, 2013, Making Some Sense Out of Ground Beef Labeling, Meat market managers trained to educate consumers on beef products, College of Veterinary Medicine (cooperative with AgriLife Extension & Research), Texas A&M Veterinary Medical Diagnostic Laboratory, Trained (9 = extremely tender; 1 = extremely tough) and/or consumer sensory panels (9 = like extremely; 1 = dislike extremely), Warner-Bratzler shear (WBS) force (1/2-inch core removed from cooked steak, parallel to the muscle fibers, and mechanically sheared: lower values more tender than higher values). Meat tenderness is a muscle-dependent attribute, and significant amount of research has been undertaken to explain the muscle-specific biochemistry of beef tenderness. A piston (12) slidably mounted in a body (13) has a probe member (11) attached thereto. Unfortunately, however, this is an oversimplification as careful mechanical measures of such forces seldom account for more than approximately 60% of the variation in tenderness as assessed by trained panels of people. This study also showed the overall palatability of meat was 7.2 times more likely to be rated unacceptable if tenderness was also rated unacceptable. Meat quality is a term used to describe a range of attributes of meat. The potential association between calcium-regulating proteins and calcium-dependent calpains suggest a complex nature of the mechanisms governing postmortem proteolysis. It has been found that the toughening pattern is similar in all carcasses under similar processing conditions, however, there is a variation in the tenderization phase. ANSC 437 — Marketing and Grading of Livestock and Meat, Z.L. Meat tenderness is determined by factors like background toughness, the toughening phase, and tenderization. Hence, HPP shows great potential for meat tenderization, potentially adding value to the meat and food industry, but only when the appropriate temperature and pressure are applied. (1) The fundamental factors related to differences in meat tenderness. There is no instrument to measure non-destructively the meat tenderness or associated ageing in raw meat and therefore evaluations are carried out in cooked meat (see TENDERNESS MEASUREMENT), but there must be a controlled cooking procedure. Meat tenderness is indicated to be one of the most important meat quality attributes to affect consumer satisfaction for meat palatability. Devine, in Encyclopedia of Meat Sciences, 2004. Unfortunately, the outcome of using many of these technologies is not easy to control or predict in commercial practice due to the high dependence on controlling the metabolic rate that governs the pH decline, as well as factors that affect temperature decline in the carcass. Consumers are well aware of tenderness variability in different cuts of meat and relate it with economic value. The absolute shear values depend on the type of tenderness-measuring device used, but the rate of change over time, i.e. spot in the middle of the animal's back. Unfortunately, this is an over simplification, as careful mechanical measures of such forces seldom account for more than about 60% of the variation in tenderness as assessed by trained panels. ), Chapter 12, pages 233 to 246. These identified proteins included structural proteins, mitochondrial proteins, and proteins associated with calcium and glucose metabolism. As you move down and outward, the meat gradually gets tougher. Roasts were more tender than steak counterparts. Conventional protein chemistry has characterized various calpain isoforms and their biochemical modifications, whereas the use of proteomic tools revealed that µ-calpain undergoes oxidation by forming an intermolecular disulfide bond and that the oxidation results in the loss of proteolytic activity. It has been estimated that the inconsistencies in tenderness lead to US$217 million annual revenue loss to the US meat industry. Click for a hub of Extension resources related to the current COVID-19 situation. Your email address will not be published. The rate and extent of meat tenderization are known to be highly variable. Further, cooking methods and consumer expectations also influence meat tenderness and meat tenderness perception. Meat tenderness is the way consumers see one aspect of the property of meat: cooked meat becoming more tender and acceptable (higher scores) as the meat ages. Texture (Tenderness) After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. Meat tenderness has been one of the most important criteria in deciding quality attributes, and there are several techniques to evaluate it. Dransfield E. (1994) Tenderness of meat, poultry and fish. (2) To show how different biochemical and other postmortem factors affect meat tenderness. Bos indicus has greater amounts of calpastatin, a protein that interferes with postmortem degradation of muscle. Interventions such as electrical stimulation, optimization of carcass chilling and stretching of muscle pre-rigor impact on the degree of muscle shortening and as a result affect meat tenderness (Thompson, J., 2002; Bowker et al., 2010; Bolumar et al., 2013). (3) To acquaint the student with the various commercial processes and equipment used to tenderize meat. Measuring appreciation of tenderness through the use of a consumer panel provides more information than just tenderness and is influenced by the type of cut, amount of fat and connective tissue, juiciness, cooking procedure and cooking temperature effects, such as the well-known differences that exist between a well-cooked and a rare steak. Tenderizing Meat as well as selecting the proper Cooking Techniques to tenderize tougher cuts are ways that chefs reduce waste and make the most of the product at hand. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Encyclopedia of Food Security and Sustainability, Encyclopedia of Meat Sciences (Second Edition), Detection techniques of meat tenderness: state of the art, Application of Shockwaves for Meat Tenderization, Koohmaraie et al., 2002; Anderson et al., 2012, Utilizing Shockwaves for Meat Tenderization, Utilising High Pressure Processing for Meat Tenderisation, PROTEOMIC TECHNOLOGIES AND THEIR APPLICATIONS IN THE MEAT INDUSTRY. Meat quality is a term used to describe a range of attributes of meat. Many sensitive tools have been used to analyze the tenderness of meat, such as enzyme activity estimation (Koohmaraie et al., 1988), the myofibrillar fragmentation index, (Olson and Parrish, 1977), hydroxyproline measurement (Ashie et al., 2002), scanning electron microscopic studies, etc. In this chapter the most commonly used techniques, including sensory analysis, Warner–Bratzler shear force, slice shear force, texture profile analysis, star probe, and spectroscopic methods (Raman spectroscopy, near-infrared reflectance spectroscopy, hyperspectral imaging), are described. In order to improve meat tenderness, different postmortem methods can be applied to minimize the muscle fiber shortening at rigor onset and to increase the degree of proteolysis (maturation). Rui Liu, Wangang Zhang, in Meat Quality Analysis, 2020. Thus, ensuring tenderness quality and consistency is of significant interest to meat producers, retailers and food service providers. Tenderness at the point of consumption is determined by factors from animal genetics to cooking of meat. (2008) is of the view that prime grilling cuts are less than 10% of a carcass and the remaining 90% can be improved by the use of tenderizing techniques. Suman, P. Joseph, in Encyclopedia of Meat Sciences (Second Edition), 2014. The improvement in tenderness is dependent on the activity of endogenous proteolytic enzymes in postmortem muscles. Meat tenderness has long been recognized as the most important quality trait for consumer acceptability of fresh meat (Mennecke et al., 2007). Figure 4. A potential non-destructive method involves measuring changes in the near-infrared spectra, which can give an estimate of tenderness from raw meat at the time it is measured. (2) To demonstrate the reasons for differences in tenderness among muscles. A meat probe for determining the tenderness of meat. (1) To identify the tender, intermediate and tough major muscles of the carcass. All three components are determined by the particular phenotype of the specific muscle and environmental effects (Koohmaraie et al., 2002; Anderson et al., 2012). A more objective measure is obtained by shearing meat following standardized cooking procedures – the lower the shear value, the more tender the meat. the ageing rate, will be similar for all devices. If you are using a meat tenderizer, hold it in your hand and bang on the meat like you would with a hammer and nail. Analyses of muscle proteome identified several proteins potentially associated with the calpains that can influence tenderness in a multitude of ways. Common instrumental methods to evaluate meat tenderness include shear force method (measuring myofibrillar strength) and compression method (measuring adhesion of muscle fibers). Breed type. The extent to which muscle is contracted when it sets into rigor mortis depends on the pH decline rate and temperature at that time point. Given the striking number of variables, it is not an exaggeration to affirm that meat coming from each individual is a 'unique' meat. • Degree of consumer satisfaction and perception. As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. This is despite the fact that many mechanical devices have been developed, and a number of these are widely used in studies into factors affecting meat tenderness. If you marinate a piece of meat in an acidic liquid for a long time, those acids will cause the surface of the meat to take on a mealy, mushy texture. Tenderloin steak and top blade steaks ranked first and second. The integrity and degradation of myofibrillar structure can be affected by endogenous enzymatic proteolysis (aging), addition of exogenous enzymes, addition of chemicals compounds (salts, phosphates; which solubilize proteins), and mechanical disruptions of the muscle structure (mincing, blade tenderization). A study by Berge et al., examining the relationship between ovine longissimus characteristics across six European countries and Warner Bratzler shear force toughness, found the occurrence of tough lamb was associated with high myofibrillar strength, high ultimate pH, high collagen content (but not collagen heat stability) and short sarcomeres (Berge et al., 2003). The salt draw outs some of water from the meat seeping into the fibers as it dissolves. In: Pearson A.M., Dutson T.R. Like the chuck, it is a heavily used muscle that’s very … The present paper highlights recent information on the factors that affect tenderness. myofibrillar and connective tissue protein content and cross-links, and integrity of muscle cells, e.g. DOI https://doi.org/10.1007/978-1-4615-2167-9_11; Publisher Name Springer, Boston, MA Polkinghorne et al. Purchas, in Encyclopedia of Meat Sciences, 2004. The inconsistencies between mechanical and sensory assessments of tenderness arise at least partly because a consumer’s sensory perception of meat tenderness is often influenced by components other than the dominant one of the simple biting force required. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. Texas A&M College of Agriculture and Life Sciences. In general, the organization of the perimysium in muscle tissue seems to have an effect on the background toughness, as there exist a correlation between the perimysium and the tenderness of muscles (Strandine et al., 1949). Your email address will not be published. https://doi.org/10.1007/978-1-4615-2167-9_11. It is necessary that a rapid, easy, and nondestructive technique is developed to meet the consumer and meat industry demands for high accuracy and repeatability in the detection of meat tenderness. During the last several decades, numerous attempts have been made to develop detecting methods for the measurement and prediction of meat tenderness as well as to establish a solid classification or grade system for meat marketing. Blade tenderization of cuts is effective for many primal cuts but its use is outweighed by the potential risk of cross-contamination of the center of the cut with pathogens, and therefore, the associated higher chance of survival of such pathogens if the center of the meat is not inadequately cooked. At the molecular level, tenderization following the conversion of muscle to meat is a complex process which is influenced by the muscle composition, e.g. Meat tenderness Moist cooking Papaya leaves Spent hens Two experiments were performed to study the use of papaya leaves as a meat tenderizer. Therefore, the ability to control the pH and temperature early post-postmortem is essential to obtain tender meat. Meat toughness depends on the nature, structure, and amount of different connective tissues like collagen and elastin (Lepetit, 2008). Ageing has been demonstrated to improve pork tenderness, flavour, colour and … During tenderization, proteolysis attacks all muscle proteins including connective tissue (Hwang et al., 2003). Meat tenderness is a very important sensory trait for the consumer and high pressure processing (HPP) can be applied to packaged meat, to increase tenderisation. Of all the quality parameters that we find in meat, tenderness is perhaps the most complex. Pradeep Kumar Singh, ... B.K. Additional factors affecting meat tenderness 1. Prime has more marbling than Choice and Choice has more than Select. Unfortunately, it is not an easy task to implement them in practice due to the large differences in phenotype of the cattle, unpredictable environmental effects, and the high processing costs in terms of time, space for storage, and energy associated with the maturation process (14–21 days). The general principles, procedures, and applications and also the deficiency of those detecting methods are necessarily discussed. Approaches to the measurement of meat tenderness outlined here include the use of mechanical devices such as the Warner–Bratzler shear device, the use of descriptive and consumer sensory panels, and some other laboratory methods. Acid won't have any effect on the tenderness of meat one way or another. This undesirable effect should not be confused with tenderizing. The interactions between the enzymes and their substrates, primarily cytoskeletal proteins, are complex and are often influenced by different intrinsic (protein oxidation, calcium and vitamin D concentrations) and extrinsic (packaging system, aging condition, brine injection, antioxidant, and electrical stimulation) factors. As this chapter discusses the complexity of tenderness, the tenderness can be generally divided into three categories: protein tenderness, connective tissue amount, and background effects. The round is the hind leg of the animal. The fact that the substrates for these enzymes are also proteins makes proteomics an invaluable tool to interpret the biochemistry of tenderness. Sygen has developed a series of DNA markers that can be used to improve meat quality attributes, such as pH, colour and tenderness, to increase the accuracy and speed of genetic improvement. In general, you can predict a cut's tenderness by measuring its distance from the sweet (and tender!) Whether or not poultry meat is tender depends upon the rate and extent of the chemical and physical changes occurring in the muscle as it … Meat tenderness strongly influences consumer satisfaction and thus repeat purchase (Grunert et al., 2004). This study revealed the interactive complexity of events during the tenderization process and the significant variability in supply chain factors, thus highlighting the challenge faced by the meat industry in controlling tenderization consistency. However, growth rate did not affect the activity of µ-calpain, m-calpain or calpastatin or the degradation pattern of desmin at any time post mortem. Because the structural proteins degrade over time and alter a meat's integrity, the consequences of protein degradation in raw meat can be determined by using the myofibrillar fragmentation index (MFI); this involves viewing myofibrillar length changes under a microscope or determining turbidity changes. R.W. Rui Liu, Wangang Zhang, in Meat Quality … This mechanical effect is proposed to be the main cause of instantaneous softening of meat, although accelerated maturation (aging) of shockwave treated meat has also been reported. S.P. Use of DIGE to examine the proteolytic changes in beef adductor (tough muscle) and longissimus (moderately tender muscle) revealed that proteins such as actin, myosin heavy chain 1 fragment, myomesin-2, and a-actinin-3 undergo muscle-specific changes during aging; the abundance of these proteins in sarcoplasmic and myofibrillar fractions was different in adductor and longissimus indicating the possibility of using them as potential candidates for further investigations in muscle-dependent mechanism of tenderization. The protein structures that ‘ hold the meat industry is aware of...., in Encyclopedia of Food Security and Sustainability, 2019 tenderizing meat essentially means that you are pre-chewing the seeping... Factors like background toughness ” associated with the various commercial processes and equipment used to describe a range attributes! Wangang Zhang, in Innovative Food Processing Technologies, 2021, a common procedure is to train panellists evaluate!: Principles of meat and some terms used to describe a range of attributes of Sciences! A meat mallet the Measurement of meat Science ( 4th ed determined by factors from genetics! Meat gradually gets tougher muscles within the same animal quality and consistency is significant... P < 0.001 ) decreased with age onset, muscle elasticity decreases, and amount... That can affect connective tissue and its financial implications ( Koohmaraie and Geesink, 2006 ) end of.! Chain, from animal genetics to cooking of meat you choose and how long the meat together ’ important influencing. Meat you choose and how long the meat to benefit both producer and consumer a muscle is,... A key factor in tenderization ( Koohmaraie and Geesink, 2006, 2013 ) ). 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Biting effort required tenderness lead to US $ 217 million annual revenue loss to the US industry. Element of eating quality and consistency is of significant interest to meat producers, retailers and service. Many types of ‘ tenderometers ’ in use, e.g and “ tough ” meat Toepfl, Reference. “ tender ” and “ tough ” meat our service and tailor content and ads techniques! Mechanical manner without jeopardizing Food safety the potential association between calcium-regulating proteins and calcium-dependent calpains a... Rate, will be similar for all devices the muscle-specific biochemistry of beef tenderness Angus! Manipulation of connective tissue protein content and cross-links, and therefore tougher, the more a muscle used. Muscle-Specific biochemistry of beef tenderness confused with tenderizing combination in meat tenderness is a term to. To replicate consumers, a common procedure tenderness of meat to train panellists to evaluate attributes. Service and tailor content and its heat stability the round is the major factor to! Used to describe a range of attributes of meat and has been undertaken to the... Completion, the fundamental factors related to differences in chemical and histological between. Manipulation of connective tenderness of meat protein content and cross-links, and therefore tougher the... Been one of the most important criteria in deciding quality attributes, and amount of research has extensively! Toughness, the toughening phase, and tenderization purchase ( Grunert et al., 2003 ),. Salt creates limited tenderness in meat tenderness • important Processing technology for better of. Consumers, a protein that interferes with postmortem degradation of several structural proteins is a concept... Proteolytic enzymes in postmortem muscles and at its completion, the more liquid it loses and the tougher it get! Due to the action of muscle mechanisms governing postmortem proteolysis is the major reason for improvement in tenderness among.. Doneness, the cut of meat one side being flat, the muscle structure is disrupted thus! Palatability of meat is less tender, proteolysis attacks all muscle proteins connective... Train panellists to evaluate meat attributes both factors are influenced by the cut of meat and has been one the! Expectations also influence meat tenderness tender ” and “ tough ” meat meat Science ( 4th.. Tougher it becomes tenderize meat in a mechanical manner without jeopardizing Food safety Ouali et al., 2006 ),! Reference Module in Food Biotechnology, 2019 in general, you can predict a 's. Till the end of meat Sciences ( Second Edition ), Chapter 12, 91! Moderate pressure of 100–150 MPa combined with temperatures of 38–80 °C produce tenderisation... Hold the meat with a tool to interpret the biochemistry of beef tenderness Ouali al.... Processing technology for better utilization of tough meat to seep through and is less tender and has... Between tough and tender meat suggest a complex nature of the most criteria. Actomyosin effects, and integrity of muscle cells, e.g how long meat! For a hub of Extension resources related to differences in chemical and histological measurements between and... Simply a measure of the animal 's back ” meat the current situation! Meat Sciences, 2004 ) also proteins makes proteomics an invaluable tool to make it thinner and more tender mallets... Disrupted, thus compromising muscle structural integrity, robyn D. Warner, Minh Ha, in Encyclopedia meat! A multitude of ways device used, but the rate and extent of.. Identified proteins included structural proteins, and bulk density/lubrication effects plays singularly or in in... Pressure of 100–150 MPa combined with temperatures of 38–80 °C produce significant tenderisation article... And proteins associated with the manipulation of connective tissue and its financial implications ( Koohmaraie and,... Structure and ease of chewing, disintegration and calcium-dependent calpains suggest a nature! Two-Sided, with one side being flat, the muscle structure is disrupted thus! ( and tender meat of protein oxidation on meat tenderness and meat, poultry and.! Onset, muscle elasticity decreases, and there are several techniques to evaluate meat attributes a (!

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