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Assessment of breed type and ageing time effects on beef meat quality using two different texture devices
Meat Science 55 (2000) 371±378
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Assessment of breed type and ageing time eects on beef meat quality using two dierent texture devices M.M. Campo a,*, P. Santolaria b, C. SanÄudo a, J. Lepetit c, J.L. Olleta a, B. Panea a, P. AlbertõÂ d a
Department of Animal Production, University of Zaragoza, 50013-Zaragoza, Spain b Department of Animal Production, University of Zaragoza, 22071-Huesca, Spain c Station de Recherches sur la Viande, INRA, Theix-63122, Ceyrat, France d Agricultural Research Service, DGA, 50080-Zaragoza, Spain
Received 29 June 1999; received in revised form 5 November 1999; accepted 9 November 1999
Abstract Forty-two male yearlings were used to assess the in¯uence of breed type and ageing time on beef texture. Samples of the M. longissimus dorsi of four breed types [double muscled (DM), dual purpose (Brown Swiss, BS), fast growth (FG) and unimproved type (UT)] were aged for 1, 3, 7, 10, 14 or 21 days at 4 C and frozen at ÿ18 C until analysed. Cooked samples (to end-point of 70 C) were assessed using a Warner±Bratzler (WB) device. Raw samples were assessed using a compression device in which transverse elongation was prevented. There were no signi®cant dierences in WB values of cooked meat due to breed type, but ageing had a signi®cant (P<0.05) on maximum load. Ageing, but not breed type, had a signi®cant eect on the compression values of raw meat at low compression rates (P<0.001). Compression values, of raw samples, at 80% compression diered signi®cantly (P<0.001) between breed types, but were not aected by ageing. Compression values of raw samples, at 80% compression, were aected by breed type, probably because of genotype dierences in the contribution of connective tissue. # 2000 Elsevier Science Ltd. All rights reserved.
1. Introduction Among all meat texture attributes, tenderness has been considered the most important meat quality characteristic for consumers (Love, 1994). Both instrumental and sensorial trials have been commonly used for assessing it. Instrumentally, it is normally measured with the Warner±Bratzler device, although compression, tensile, penetrometry and bite tests are also used (Lepetit & Culioli, 1994). However, meat texture is generally dicult to evaluate using these physico-chemical tests, since texture depends on the state and interactions of dierent muscle components, especially myo®brillar and connective tissues (Lepetit, Sale & Ouali, 1986). Both structures are aected by dierent mechanisms after the slaughter of the animal. The tenderisation process which occurs postmortem is largely the result of several enzyme systems degrading the myo®brillar structure * Corresponding author. Tel.: +34-976-76-2132; fax: +34-976-761590. E-mail address: [email protected] (M.M. Campo).
(RoncaleÂs et al., 1995), although the connective tissue, that is the main limiting element of meat tenderness, is also partially degraded through ageing (Nishimura, Liu, Hattori & Takahashi, 1998). Besides ageing, breed type has an important eect on the sensorially perceived tenderisation rate (Campo, SanÄudo, Panea, AlbertõÂ & Santolaria, 1999). Most rheological studies are conducted on cooked meat and relate ®ndings to sensory characteristics but studies on raw meat are also important for explaining the biological behaviour of dierent components of the muscle without the in¯uence of the cooking. We assessed the in¯uence of breed type on raw and cooked meat through ageing using two dierent texture measurement devices. 2. Material and methods Forty-two male yearlings were divided into double muscle (DM), fast growth (FG), dual purpose (Brown Swiss, BS) and unimproved type (UT) breed groups [for
0309-1740/00/$ - see front matter # 2000 Elsevier Science Ltd. All rights reserved. PII: S0309-1740(99)00162-X
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M.M. Campo et al. / Meat Science 55 (2000) 371±378
Table 1 Productive, carcass characteristics, intramuscular fat content and pH (M. longissimus dorsi) in the four cattle breed types included in the experimenta
Slaughter weight (kg) Daily weight gain (kg) Carcass yieldb (%) EUROP conformation Fatness classi®cation Musclec (%) Fatc (%) Bonec (%) Intramuscular fat content (%) pH 24 h a b c
Double muscle
Fast growth
Brown Swiss
Unimproved
S.E.D.
463.17 1.36z 68.83w Ex 1z 80.05x 4.16z 15.79z 0.97z 5.54
479.83 1.67y 63.00x Uÿy 2+y 74.39y 7.90y 17.71y 2.02y 5.49
472.83 1.74y 60.06y R+y 3-x 70.39z 9.39x 20.22x 3.03x 5.57
464.06 1.32z 58.60z Rÿz 3x 69.88z 10.97w 19.15x 3.22x 5.59
5.896 0.035 0.234 0.167 0.209 0.110 0.231 0.198 0.130 0.012
Means in the same row lacking a common letter dier signi®cantly (P<0.001). Cold carcass weight100/slaughter live weight. From the full dissection of commercial joints.
production and management characteristics see Campo et al. (1999) and Table 1]. Animals were slaughtered at a EU-licensed abattoir and carcasses were chilled under commercial conditions at 4 C for 24 h. pH was measured at 24 h post mortem on the lumbar region with an electrod Crison 507. The M. longissimus dorsi thoracis and lumborum (LD) (between T11 and L6) was then removed from the left side and sliced into 2-cm thick steaks. Chops were vacuum packaged and randomly chosen for ageing for one of six post mortem ageing times and then subjected to sensory or texture analysis (Campo et al.) `One day aged' samples were immediately frozen and the rest were kept at 4oC for 3, 7, 10, 14 or 21 days before being frozen and stored at ÿ18oC until analysed. Collagen content (Bonnet & Kopp, 1984) and its solubility (Hill, 1966) were assessed on a T6 M. longissimus dorsi thoracis sample which had been immediately frozen at 24 h post mortem. Steaks were defrosted in tap water for 4 h until reaching an internal temperature of 17±19 C. Each steak was then cut transversally into two halves to be studied either as raw or cooked meat. Meat was vacuum packaged prior to cooking in a water bath at 75 C until the internal temperature reached 70 C. Samples, 1 cm2 in cross-section, were cut with muscle ®bres parallel to the longitudinal axis of the sample. An Instron 4301 was used in both tests. Maximum load and toughness (amount of energy necessary to break the sample) were assessed using a Warner±Bratzler (WB) device shearing until the total break of the sample. Texture of raw meat was analysed using a modi®ed compression device that avoids transversal elongation of the sample (Fig. 1). The stress was assessed at the maximum rate of compression and at 20 and 80% maximum compression. Statistical analyses were performed with SAS (1998) with a 6 (ageing time) 4 (breed group) factorial arrangement in an unbalanced randomized completely block design. Data were analysed with general lineal
model (GLM) procedures. When F-tests were signi®cant, means were compared using LSD tests. Correlations and principal component analysis (PCA) for the texture and collagen variables were also carried out using SAS software. 3. Results and discussion Collagen composition results are shown in Table 2. Total collagen content and insoluble collagen were highest in the BS breed type and signi®cantly lower in DM and FG types (P<0.001). Normally DM animals are characterized by their low collagen content (Arthur, 1995). The solubility of the collagen in the LD of all the breed types was high, probably because the animals were young and intensively fed; both of these factors are
Fig. 1. Direction of the applied force (A) and the sample deformation (B) in the compression test.
M.M. Campo et al. / Meat Science 55 (2000) 371±378 Table 2 Collagen composition of M. longissimus dorsi muscle in four breed typesa,b Breed type
Total (mg/g) Insoluble (mg/g) Solubility (%)
DM
FG
BS
UT
S.E.D.
2.33z 1.27z 45.16z
2.32z 1.28z 44.61z
4.67x 2.34x 49.84y
2.82y 1.58y 43.86z
0.021 0.013 0.293
a DM, double muscle; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common letter dier signi®cantly (P<0.001).
said to favour the accumulation of new, very soluble, collagen as it happened in Brahman crosses (Allingham, Harper & Hunter, 1998). 3.1. Ageing eect The only signi®cant eect of ageing on the WB values of cooked LD samples was observed on maximum load (P<0.05; Table 3). There was such high variability through ageing that it cannot be described a common evolution in each breed group in this factor. Although load values tended to decrease in the ®rst week, as in Wheeler, Savell, Cross, Lunt and Smith (1990) and O'Halloran, Troy and Buckley (1994), the DM group reached its highest load value at 14 days (6.61 kg) and its lowest at 21 days (4.38 kg) (Table 4). These dierences could be due to several factors, because the randomisation of the samples along the LD could aect its behaviour after the in¯uence of the cooking, since the distribution of myo®brils and collagen vary along the muscle. Ageing aects the myo®brillar component but both connective and myo®brillar tissues contribute to the ®nal texture of cooked meat (Tornberg, 1996) since they are related to its mechanical properties (Lepetit & Culioli, 1994). Meat resistance to shear force would depend on collagen contraction during heating, (Lepetit, 1989). And connective tissue would increase its compression force over the muscular ®bres at 64 C (Grajales, 1999). This cooking in¯uence on muscular Table 3 Signi®cance of main eects in the studied texture parametersa Ageing
Breed type b
Maximum load WB Toughness
* n.s.
n.s. n.s.
Stress 20% Stress 80% Maximum stress C
*** n.s. n.s.
n.s. *** ***
a b
A*B * n.s. n.s. n.s. n.s.
WB, Warner±Bratzler, cooked meat, C, compression, raw meat. n.s., no signi®cant eects. * P<0.05; ***P<0.001.
373
Table 4 Maximum load (kg) using a Warner±Bratzler test on M. longissimus dorsi of dierent breed typesa,b aged for 1, 3, 7, 10, 14 or 21 days and cooked to 70 C Breed type Ageing
DM
FG
BS
UT
S.E.D.
1 3 7 10 14 21 S.E.D.
4.69B 5.37AB 4.65B 4.85yz AB 6.61yA 4.38B 0.233
4.93ABC 5.72A 4.33BC 4.16zC 4.82zBC 5.13AB 0.131
5.56AB 4.93AB 4.62B 6.16yA 4.71zB 5.21AB 0.189
5.40A 5.47A 4.20B 5.27yA 4.63zAB 4.53AB 0.141
0.236 0.210 0.184 0.218 0.187 0.213
a
DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common lowercase letter dier signi®cantly (P<0.05); Means in the same column not followed by a common uppercase letter dier signi®cantly (P<0.05).
structure could cause a low sensitivity of Warner±Bratzler test to detect myo®brillar changes throughout ageing, although a low tenderisation was appreciated by this method. Toughness was also highly variable (Table 5) and only decreased with ageing in the UT group, although the rate of tenderisation was smaller than that found by Sherbeck, Tatum, Field, Morgan and Smith (1995) in Bos indicus crosses. Ageing had an in¯uence on stress at low but not high compression rates in raw meat (Table 2). Our results suggested that low strain only measured the myo®brillar mechanical resistance, since connective ®bres are not stretched but only unfolded at this rate (Lepetit et al., 1986). Since enzymatic processes after rigor mortis mainly aect myo®brils, values decreased in every breed group with ageing (Table 5). The biggest tenderisation was during the ®rst week, with 99.76% of the total differences between the maximum and the minimum value Table 5 Toughness (kg/cm) measured using a Warner±Bratzler test on M. longissimus dorsi of dierent breed types aged for 1, 3, 7, 10, 14 or 21 days and cooked to 70 Ca,b Breed type Ageing
DM
FG
BS
UT
S.E.D.
1 3 7 10 14 21 S.E.D.
1.77B 2.00AB 1.77B 1.80yzB 2.38yA 1.84B 0.063
1.79AB 2.01A 1.63B 1.71zB 1.77zAB 1.75AB 0.045
2.08 1.74 1.84 2.16y 1.79z 1.86 0.063
2.05A 1.97AB 1.82AB 1.92yzAB 1.74zB 1.73B 0.032
0.071 0.071 0.055 0.063 0.045 0.063
a DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common lowercase letter dier signi®cantly (P < 0.05); Means in the same column not followed by a common uppercase letter dier signi®cantly (P < 0.05).
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in the FG group, 89.90% in the BS breed and 88.68% in the UT group. The DM group had the maximum tenderisation in the ®rst 3 days (81.39%). After the ®rst week, no value was signi®cantly dierent from the rest. Groups with a higher stress at short ageing times (BS and UT) had the lowest values at long ageing times, showing a dierent time course from DM and FG groups. This agrees with the sensory test (Campo et al., 1999). Possibly the smaller muscle ®bres and lower calpain I level in double muscled animals (Bailey, Enser, Drans®eld, Restall & Avery, 1982; Steen, Claeys, Uytterhaegen, De Smet & Demeyer, 1997; Uytterhaegen et al., 1994) would produce lower stress at early post mortem times and less protein degradation respectively, which could bring about this dierence at long ageing times. Since there was no signi®cant breed type eect we calculated the average stress in all groups at 20% compression (Fig. 2). The stress limit after ageing seems to decrease asymptotically towards 4 N/cm2. The evolution at this low rate of compression agrees with previous results for raw meat using other instrumental techniques such as sinusoidal and lineal compression tests (Lepetit, 1988; Lepetit & Buere, 1993, 1995). The absence of signi®cant dierences within breed groups due to ageing in the 80% compression (Table 7) and maximum deformation results (Table 8) is not unexpected, as high strains are especially related to connective tissue (Eikelenboom, Barbier, HovingBolink, Smulders & Culioli, 1998), and there is no evidence that ageing in¯uences the mechanical strength of
connective tissue (Harris, Miller, Savell, Cross & Ringer, 1992), at least in the ®rst 10 days of ageing (Nishimura et al., 1998), although certain enzymatic systems have been said to degrade it (Dutson, Smith & Carpenter, 1980; Wu, Dutson & Carpenter, 1981). 3.2. Breed eect Breed groups only diered in maximum load with the WB device in cooked meat at 10 and 14 days of ageing (Table 4). BS was the toughest meat at 10 days (6.16 kg) and DM group the toughest at 14 days (6.61 kg). In the literature, the biggest dierences have been found between Bos indicus and Bos taurus, due to dierences in the calpain system (O'Connor, Tatum, Wulf, Green & Smith, 1997). Wulf, Morgan, Tatum and Smith (1996) found higher values through ageing in Charolais than in Limousin, probably related to genetic dierences in enzymatic activity, fatness or ®bre type (Mandell, Gullett, Wilton, Kemp & Allen, 1997). In continental beef breeds, Gregory, Cundi, Koch, Dikeman and Koohmaraie (1994) found three dierent breed groups: Gelvieh, Limousin and Simmental had the highest resistance after 9 days of ageing, Charolais, Braunvieh, Red Poll and Hereford had average values, and Pinzgauer and Angus the lowest. Their values were similar to those found in our study. In our results, no dierence between breed groups could be related to the in¯uence that the cooling rate could have on meat quality since the leanest carcasses with a higher muscularity, DM group (Table 1), did not show the toughest meat at
Fig. 2. Stress at a compression rate of 20% (S.E.D.=0.125) of raw M. longissimus dorsi at dierent ageing times (1, 3, 7, 10, 14 or 21 days).
M.M. Campo et al. / Meat Science 55 (2000) 371±378
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short ageing periods, although muscles of double muscled animals could be susceptible to cold shortening (Uytterhaegen et al., 1994). On the other hand, a pH between 5.5 and 5.6 would not be responsible of any change in sarcomere length (Purchas, Yan & Hartley, 1999), which would avoid an important source of toughness variation among samples. Breed type signi®cantly aected stress at 80% and maximum compression on raw meat (P<0.001, Table 3) but not at 20%, where only ageing was signi®cant. At this low strain DM group tended to have the highest values from the ®rst week of ageing (Table 6). Generally, double muscled animals are considered to have a higher myo®brillar toughness (Clinquart, Hornick, Van Eenaeme & Istasse, 1998). Because of genetic characteristics, double muscled animals show a higher number of muscular cells (Hanset, Michaux, Dessy-doize & Buronboy, 1982; Lazzaroni, Semprini, Abrate, Pagano & Toscano-Pagano, 1994; Wegner, Albrecht, Papstein & Enderr, 1997) with a higher number of white ®bres (e.g. Belgian Blue White, Wegner et al., 1997), which are
inversely related to tenderness (Maltin et al., 1998). This could be the reason for the dierences in stress at a high compression rate, since double-muscled animals have less collagen (Uytterhaegen et al., 1994) and less stable non-reducible cross-links (Bailey et al., 1982). All of these factors make it less resistant to the compression test, although the relationship between type of stable cross links and maximum load in raw meat has not been completely described. There were dierences between breed groups in LD compression values (80%; Table 7) from 3 days of ageing onwards and from the ®rst day of ageing at the maximum compression rate (Table 8). DM group had the lowest values for all ageing times, followed by FG. BS and UT varied on the highest value depending on the ageing time. Breed group dierences were higher as ageing proceeded. As mentioned above, higher stress rate is mainly related to the connective tissue. Since this tissue depends on the collagen content and the number of links between collagen molecules (Shorthose & Harris, 1990), there could be a genetic in¯uence in collagen composition. Other factors also aect connective tissue composition including animal age which in¯uences heat stable links (Horgan, Jones, King, Kurth & Kuypers, 1991). In this study, animals were almost all the same age since they were slaughtered at the same live weight (460 kg) and produced under the same conditions. Besides, ®nal weight could have a greater eect on toughness than age (Clinquart et al., 1997). As there was no signi®cant eect of ageing, stress at 80% compression and maximum stress are shown in Fig. 3 by breed group. BS (with the most total and insoluble collagen) had the highest values in both variables, and DM the lowest stress. There was no correlation between Warner±Bratzler of cooked meat and compression data of raw meat (Table 9). This demonstrates the eect that cooking can have on texture parameters and the dierent structures that
Table 7 Stress at 80% maximum compression (N/cm2) in raw M. longissimus dorsi of dierent breed types aged for 1, 3, 7, 10, 14 or 21 daysa,b
Table 8 Maximum stress of compression (N/cm2) in raw M. longissimus dorsi of dierent breed types aged for 1, 3, 7, 10, 14 or 21 daysa,b
Table 6 Stress at 20% maximum compression (N/cm2) in raw M. longissimus dorsi of dierent breed types aged for 1, 3, 7, 10, 14 or 21 daysa,b Breed type Ageing
DM
FG
BS
UT
S.E.D.
1 3 7 10 14 21 S.E.D.
8.88A 5.73B 5.99B 4.96B 4.64B 5.01B 0.413
8.35A 6.11B 4.24C 4.75C 4.67C 4.23C 0.196
9.21A 6.77AB 4.67B 4.50B 4.26B 4.16B 0.475
9.06A 6.83B 4.83C 4.42C 3.97C 4.29C 0.212
0.538 0.497 0.275 0.150 0.134 0.118
a DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same column not followed by a common uppercase letter dier signi®cantly (P<0.05).
Breed type
Breed type
Ageing
DM
FG
BS
UT
S.E.D.
Ageing
DM
FG
BS
UT
S.E.D.
1 3 7 10 14 21 S.E.D.
33.39 28.98z 25.12z 27.21z 30.26z 28.48z 1.351
36.43 34.78yz 33.27y 41.40y 38.24y 38.94y 0.940
42.59 43.17x 43.85x 42.59y 40.33y 47.23x 1.516
40.70 38.43xy 39.64x 42.80y 44.43y 44.84xy 0.651
1.512 1.087 1.203 1.130 0.913 1.143
1 3 7 10 14 21 S.E.D.
45.01 z 39.75 z 38.84 z 39.33 z 41.26 z 39.40 z 1.561
52.55 yz 49.90 y 51.06 y 61.82 y 54.79 y 55.20 y 1.334
59.13 y 64.60 w 70.05 w 66.65 y 59.22 xy 67.36 x 1.820
60.13 y 56.62 x 59.66 x 61.04 y 64.10 x 60.63 xy 0.915
1.780 1.217 1.640 1.937 1.294 1.586
a
DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common lowercase letter dier signi®cantly (P<0.05).
a
DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common lowercase letter dier signi®cantly (P<0.05).
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M.M. Campo et al. / Meat Science 55 (2000) 371±378
each device measures. Nor there was a signi®cant correlation between collagen composition and texture parameters, although those measured with the compression test showed a nearly signi®cant correlation with total collagen and collagen solubility. Ageing and breed eects were more apparent using raw rather than cooked meat. The PCA result is shown in Fig. 4. It was not possible to separate ageing times with instrumental and collagen variables. Nevertheless, we separated four groups
according to breed type. Factor one separated the BS group from the rest, placing it in a positive range. Factor two separated the DM animals, placing them in a negative range with respect to FG and UT groups. The latter were in the neutral and positive ranges respectively. No one breed group was characterized by a speci®c instrumental, or collagen, variable. Warner± Bratzler variables were placed separately from the rest of the compression and collagen variables while the stress at high compression rates was closely related to
Fig. 3. Stress at a compression rate of 80% (S.E.D.=0.449) and maximum stress at a compression rate of 100% (S.E.D.=0.617) of raw M. longissimus dorsi of dierent breed types: DM, double muscle; FG, fast growth; BS, dual-purpose; UT, unimproved type. Table 9 Correlations among texture variables using the Warner±Bratzler device (WB) in cooked M. longissimus dorsi, the compression test (C) in raw M. longissimus dorsi and collagen composition
Toughness Stress 20% Stress 80% Max. Stress C Total collagen Insoluble Solubility
Max. Load WB
Toughness
Stress 20%
Stress 80%
Max. Stress C
Total collagen
Insoluble
0.92*** 0.04 0.11 ÿ0.03 0.03 0.02 0.01
0.11 0.19 0.02 0.02 -0.02 0.09
0.54*** 0.49** 0.21 0.13 0.30
0.92*** 0.19 0.15 0.13
0.17 0.17 0.09
0.95*** 0.44**
0.15
**P<0.01; ***P<0.001.
M.M. Campo et al. / Meat Science 55 (2000) 371±378
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Fig. 4. PCA plot of a model of meat instrumental texture attributes and beef groups by ageing (DM, double muscled; FG, fast growth; BS, dual purpose; UT, unimproved type) at 1, 3, 7, 10, 14 or 21 days of ageing).
muscle collagen composition than the stress at low compression rates, con®rming what has been previously reported. According to the results, the Warner±Bratzler test is not as good in assessing meat texture evolution through ageing as the modi®ed compression device using raw meat. These results could be related to the cooking method used to assess texture with the Warner±Bratzler device, because of the probably in¯uence that heating had on muscle protein textural characteristics. Low compression rates, in raw meat, are clearly in¯uenced by ageing in the development of meat tenderness and high compression rates demonstrate the in¯uence of connective tissue composition. We can conclude that ageing has a more important eect on myo®brillar tenderisation than breed type and that some related genetic factors, such as connective tissue composition, can signi®cantly aect meat texture. Acknowledgements This work has been supported by the project INIA SC-053, by the MEC and the FEAGAS and by the technical assistance of Fidel Lahoz and Juan Jose Pardos.
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Dutson, T. R., Smith, G. C., & Carpenter, Z. L. (1980). Lysosomal enzyme distribution in electrically stimulated ovine muscle. Journal of Food Science, 45(4), 1097±1098. Eikelenboom, G., Barbier, V. M. H., Hoving-Bolink, A. H., Smulders, F. J. M., & Culioli, J. (1998). Eect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef assessed with shear and compression tests. Meat Science, 49(1), 89±99. Grajales, A. (1999). Interactions meÂcaniques entre les ®bres de collageÁne et les ®bres musculaires dans la viande au cours du chauage. Doctoral thesis, INRA, Clermont-Ferrand. France. Gregory, K. E., Cundi, L. V., Koch, R. M., Dikeman, M. E., & Koohmaraie, M. (1994). Breed eects, retained heterosis and estimates of genetic and phenotipic parameters for carcass and meat traits of beef cattle. Journal of Animal Science, 72, 1174±1183. Hanset, R., Michaux, C., Dessy-doize, C., & Buronboy, G. (1982). Studies on the 7th rib cut in double muscled and conventional cattle. Anatomical, histological and biochemical aspects. In J. W. B. King, & F. MeÂnissier, Muscle hypertrophy of genetic origin and its use to improve beef production (pp. 341±349). The Hague: Martinus Nijho Publishers. Harris, J. J., Miller, R. K., Savell, J. W., Cross, H. R., & Ringer, L. J. (1992). Evaluation of the tenderness of beef top sirloin steaks. Journal of Food Science, 57(1), 6±15. Hill, F. (1966). The solubility of intramuscular collagen in meat animals of various ages. Journal of Food Science, 31, 161±166. Horgan, J., Jones, P. N., King, N. L., Kurth, L. B., & Kuypers, R. (1991). The relationship between animal age and the thermal stability and cross-link content of collagen from ®ve goat muscles. Meat Science, 29, 251±262. Lazzaroni, C., Semprini, D., Abrate, M., Pagano, M., & ToscanoPagano, G. (1994). Morphological characteristics of muscle ®bres in double muscled and normal cattle. Proc. 40th international congress of meat animal science (S-III.25), The Hague. Lepetit, J. (1988). In¯uence de l'anisotropie et de l'etat d'etirement du muscle sur l'analyse des ®bres musculaires et conjonctives par une meÂthode de compression sinusoõÈdale. Industries Alimentaires et Agricoles, 6, 526±529. Lepetit, J. (1989). Deformation of collagenous, elastin and muscle ®bres in raw meat in relation to anisotropy and length ratio. Meat Science, 26, 47±66. Lepetit, J., & Buere, C. (1993). Comparaison de deux meÂthodes meÂcaniques de mesure de la reÂsistance myo®brillaire de la viande crue. Sciences des Aliments, 5, 521±540. Lepetit, J., & Buere, C. (1995). Meat ageing measurement: comparison between two mechanical methods. Fleischwirtschaft, 75(10), 1220±1222. Lepetit, J., & Culioli, J. (1994). Mechanical properties of meat. Meat Science, 36, 203±237. Lepetit, J., SaleÂ, P., & Ouali, A. (1986). Post-mortem evolution of rheological properties of the myo®brillar structure. Meat Science, 16, 161±174. Love, J. (1994). Product acceptability evaluation. In A. M. Pearson, & T. R. Dutson, Quality attributes and their measurement in meat, poultry and ®sh products (pp. 337±358). Glasgow: Blackie Academic & Professional. Maltin, C. A., Sinclair, K. D., Warriss, P. D., Grant, C. M., Porter, A. D., & Delday, M. I. et al. (1998). The eects of age at slaughter, genotype and ®nishing system on the biochemical properties, muscle ®bre type characteristics and eating quality of bull beef from suckled calves. Animal Science, 66, 341±348.
Mandell, I. B., Gullett, E. A., Wilton, J. W., Kemp, R. A., & Allen, O. B. (1997). Eects of gender and breed on carcass traits, chemical composition, and palatability attributes in Hereford and Simmental bulls and steers. Livestock Production Science, 49, 235± 248. Nishimura, T., Liu, A., Hattori, A., & Takahashi, K. (1998). Changes in mechanical strength of intramuscular connective tissue during postmortem aging of beef. Journal of Animal Science, 76(2), 528± 532. O'Connor, S. F., Tatum, J. D., Wulf, D. M., Green, R. D., & Smith, G. C. (1997). Genetic eects on beef tenderness in Bos indicus composite and Bos taurus cattle. Journal of Animal Science, 75, 1822±1830. O'Halloran, G. R, Troy, D. J., & Buckley, D. J. (1994). The in¯uence of ultimate pH on the tenderisation of meat. Proc. 40th international congress of meat animal science, Lillehamer (S-IV-B16). Purchas, R. W., Yan, X., & Hartley, D. G. (1999). The in¯uence of a period of ageing on the relationship between ultimate pH and shear values of beef m. longissimus thoracis. Meat Science, 51(2), 135±141. RoncaleÂs, P., Geesink, G. H., Van Laack, R. L. J. M., Jaime, I., BeltraÂn, J. A., & Barnier, V. M. H. (1995). Meat tenderisation: Enzymatic mechanisms. In A. Ouali, D. I. Demeyer, & J. M. Smulders et al., Expression of tissue proteinases and regulation of protein degradations related to meat quality (pp. 311±332). Utrecht: ECCEAMST. SAS (1998). User's guide: Statistics. Cary, NC: SAS Inst. Sherbeck, J. A., Tatum, J. D., Field, T. G., Morgan, J. B., & Smith, G. C. (1995). Feedlot performance, carcass traits, and palatability traits of Hereford and Hereford Brahman steers. Journal of Animal Science, 73, 3613±3620. Shorthose, W. R., & Harris, P. V. (1990). Eect of animal age on the tenderness of selected beef muscles. Journal of Food Science, 55(1), 1±14. Steen, D., Claeys, E., Uytterhaegen, L., De Smet, S., & Demeyer, D. (1997). Early post-mortem conditions and the calpain/calpastatin system in telation to tenderness of double-muscled beef. Meat Science, 45(3), 307±319. Tornberg, E. (1996). Biophysical aspects of meat tenderness. Meat Science, 43(S), S175±S191. Uytterhaegen, L., Claeys, E., Demeyer, D., Lippens, M., Fiems, L. O., & BoucqueÂ, C. Y. et al. (1994). Eects of double-muscling on carcass quality, beef tenderness and myo®brillar protein degradation in Belgian Blue White bulls. Meat Science, 38, 255±267. Wegner, J., Albrecht, E., Papstein, H. J. and Enderr, K. (1997). Muscle ®bre characteristics in growing beef cattle of dierent breeds in relation to meat quality. Proc. 43rd international congress of meat animal science (348±349), Auckland. Wheeler, T. L., Savell, J. W., Cross, H. R., Lunt, D. K., & Smith, S. B. (1990). Eect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle. Journal of Animal Science, 68(11), 3677±3686. Wu, J. J., Dutson, T. R., & Carpenter, Z. L. (1981). Eect of postmortem time and temperature on the release of lysosomal enzymes and their possible eect on bovine connective tissue components of muscle. Journal of Food Science, 46(4), 1132±1135. Wulf, D. M., Morgan, J. B., Tatum, J. D., & Smith, G. C. (1996). Eects of animal age, marbling score, capastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from Limousin steers. Journal of Animal Science, 74, 569± 576.
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Assessment of breed type and ageing time eects on beef meat quality using two dierent texture devices M.M. Campo a,*, P. Santolaria b, C. SanÄudo a, J. Lepetit c, J.L. Olleta a, B. Panea a, P. AlbertõÂ d a
Department of Animal Production, University of Zaragoza, 50013-Zaragoza, Spain b Department of Animal Production, University of Zaragoza, 22071-Huesca, Spain c Station de Recherches sur la Viande, INRA, Theix-63122, Ceyrat, France d Agricultural Research Service, DGA, 50080-Zaragoza, Spain
Received 29 June 1999; received in revised form 5 November 1999; accepted 9 November 1999
Abstract Forty-two male yearlings were used to assess the in¯uence of breed type and ageing time on beef texture. Samples of the M. longissimus dorsi of four breed types [double muscled (DM), dual purpose (Brown Swiss, BS), fast growth (FG) and unimproved type (UT)] were aged for 1, 3, 7, 10, 14 or 21 days at 4 C and frozen at ÿ18 C until analysed. Cooked samples (to end-point of 70 C) were assessed using a Warner±Bratzler (WB) device. Raw samples were assessed using a compression device in which transverse elongation was prevented. There were no signi®cant dierences in WB values of cooked meat due to breed type, but ageing had a signi®cant (P<0.05) on maximum load. Ageing, but not breed type, had a signi®cant eect on the compression values of raw meat at low compression rates (P<0.001). Compression values, of raw samples, at 80% compression diered signi®cantly (P<0.001) between breed types, but were not aected by ageing. Compression values of raw samples, at 80% compression, were aected by breed type, probably because of genotype dierences in the contribution of connective tissue. # 2000 Elsevier Science Ltd. All rights reserved.
1. Introduction Among all meat texture attributes, tenderness has been considered the most important meat quality characteristic for consumers (Love, 1994). Both instrumental and sensorial trials have been commonly used for assessing it. Instrumentally, it is normally measured with the Warner±Bratzler device, although compression, tensile, penetrometry and bite tests are also used (Lepetit & Culioli, 1994). However, meat texture is generally dicult to evaluate using these physico-chemical tests, since texture depends on the state and interactions of dierent muscle components, especially myo®brillar and connective tissues (Lepetit, Sale & Ouali, 1986). Both structures are aected by dierent mechanisms after the slaughter of the animal. The tenderisation process which occurs postmortem is largely the result of several enzyme systems degrading the myo®brillar structure * Corresponding author. Tel.: +34-976-76-2132; fax: +34-976-761590. E-mail address: [email protected] (M.M. Campo).
(RoncaleÂs et al., 1995), although the connective tissue, that is the main limiting element of meat tenderness, is also partially degraded through ageing (Nishimura, Liu, Hattori & Takahashi, 1998). Besides ageing, breed type has an important eect on the sensorially perceived tenderisation rate (Campo, SanÄudo, Panea, AlbertõÂ & Santolaria, 1999). Most rheological studies are conducted on cooked meat and relate ®ndings to sensory characteristics but studies on raw meat are also important for explaining the biological behaviour of dierent components of the muscle without the in¯uence of the cooking. We assessed the in¯uence of breed type on raw and cooked meat through ageing using two dierent texture measurement devices. 2. Material and methods Forty-two male yearlings were divided into double muscle (DM), fast growth (FG), dual purpose (Brown Swiss, BS) and unimproved type (UT) breed groups [for
0309-1740/00/$ - see front matter # 2000 Elsevier Science Ltd. All rights reserved. PII: S0309-1740(99)00162-X
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M.M. Campo et al. / Meat Science 55 (2000) 371±378
Table 1 Productive, carcass characteristics, intramuscular fat content and pH (M. longissimus dorsi) in the four cattle breed types included in the experimenta
Slaughter weight (kg) Daily weight gain (kg) Carcass yieldb (%) EUROP conformation Fatness classi®cation Musclec (%) Fatc (%) Bonec (%) Intramuscular fat content (%) pH 24 h a b c
Double muscle
Fast growth
Brown Swiss
Unimproved
S.E.D.
463.17 1.36z 68.83w Ex 1z 80.05x 4.16z 15.79z 0.97z 5.54
479.83 1.67y 63.00x Uÿy 2+y 74.39y 7.90y 17.71y 2.02y 5.49
472.83 1.74y 60.06y R+y 3-x 70.39z 9.39x 20.22x 3.03x 5.57
464.06 1.32z 58.60z Rÿz 3x 69.88z 10.97w 19.15x 3.22x 5.59
5.896 0.035 0.234 0.167 0.209 0.110 0.231 0.198 0.130 0.012
Means in the same row lacking a common letter dier signi®cantly (P<0.001). Cold carcass weight100/slaughter live weight. From the full dissection of commercial joints.
production and management characteristics see Campo et al. (1999) and Table 1]. Animals were slaughtered at a EU-licensed abattoir and carcasses were chilled under commercial conditions at 4 C for 24 h. pH was measured at 24 h post mortem on the lumbar region with an electrod Crison 507. The M. longissimus dorsi thoracis and lumborum (LD) (between T11 and L6) was then removed from the left side and sliced into 2-cm thick steaks. Chops were vacuum packaged and randomly chosen for ageing for one of six post mortem ageing times and then subjected to sensory or texture analysis (Campo et al.) `One day aged' samples were immediately frozen and the rest were kept at 4oC for 3, 7, 10, 14 or 21 days before being frozen and stored at ÿ18oC until analysed. Collagen content (Bonnet & Kopp, 1984) and its solubility (Hill, 1966) were assessed on a T6 M. longissimus dorsi thoracis sample which had been immediately frozen at 24 h post mortem. Steaks were defrosted in tap water for 4 h until reaching an internal temperature of 17±19 C. Each steak was then cut transversally into two halves to be studied either as raw or cooked meat. Meat was vacuum packaged prior to cooking in a water bath at 75 C until the internal temperature reached 70 C. Samples, 1 cm2 in cross-section, were cut with muscle ®bres parallel to the longitudinal axis of the sample. An Instron 4301 was used in both tests. Maximum load and toughness (amount of energy necessary to break the sample) were assessed using a Warner±Bratzler (WB) device shearing until the total break of the sample. Texture of raw meat was analysed using a modi®ed compression device that avoids transversal elongation of the sample (Fig. 1). The stress was assessed at the maximum rate of compression and at 20 and 80% maximum compression. Statistical analyses were performed with SAS (1998) with a 6 (ageing time) 4 (breed group) factorial arrangement in an unbalanced randomized completely block design. Data were analysed with general lineal
model (GLM) procedures. When F-tests were signi®cant, means were compared using LSD tests. Correlations and principal component analysis (PCA) for the texture and collagen variables were also carried out using SAS software. 3. Results and discussion Collagen composition results are shown in Table 2. Total collagen content and insoluble collagen were highest in the BS breed type and signi®cantly lower in DM and FG types (P<0.001). Normally DM animals are characterized by their low collagen content (Arthur, 1995). The solubility of the collagen in the LD of all the breed types was high, probably because the animals were young and intensively fed; both of these factors are
Fig. 1. Direction of the applied force (A) and the sample deformation (B) in the compression test.
M.M. Campo et al. / Meat Science 55 (2000) 371±378 Table 2 Collagen composition of M. longissimus dorsi muscle in four breed typesa,b Breed type
Total (mg/g) Insoluble (mg/g) Solubility (%)
DM
FG
BS
UT
S.E.D.
2.33z 1.27z 45.16z
2.32z 1.28z 44.61z
4.67x 2.34x 49.84y
2.82y 1.58y 43.86z
0.021 0.013 0.293
a DM, double muscle; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common letter dier signi®cantly (P<0.001).
said to favour the accumulation of new, very soluble, collagen as it happened in Brahman crosses (Allingham, Harper & Hunter, 1998). 3.1. Ageing eect The only signi®cant eect of ageing on the WB values of cooked LD samples was observed on maximum load (P<0.05; Table 3). There was such high variability through ageing that it cannot be described a common evolution in each breed group in this factor. Although load values tended to decrease in the ®rst week, as in Wheeler, Savell, Cross, Lunt and Smith (1990) and O'Halloran, Troy and Buckley (1994), the DM group reached its highest load value at 14 days (6.61 kg) and its lowest at 21 days (4.38 kg) (Table 4). These dierences could be due to several factors, because the randomisation of the samples along the LD could aect its behaviour after the in¯uence of the cooking, since the distribution of myo®brils and collagen vary along the muscle. Ageing aects the myo®brillar component but both connective and myo®brillar tissues contribute to the ®nal texture of cooked meat (Tornberg, 1996) since they are related to its mechanical properties (Lepetit & Culioli, 1994). Meat resistance to shear force would depend on collagen contraction during heating, (Lepetit, 1989). And connective tissue would increase its compression force over the muscular ®bres at 64 C (Grajales, 1999). This cooking in¯uence on muscular Table 3 Signi®cance of main eects in the studied texture parametersa Ageing
Breed type b
Maximum load WB Toughness
* n.s.
n.s. n.s.
Stress 20% Stress 80% Maximum stress C
*** n.s. n.s.
n.s. *** ***
a b
A*B * n.s. n.s. n.s. n.s.
WB, Warner±Bratzler, cooked meat, C, compression, raw meat. n.s., no signi®cant eects. * P<0.05; ***P<0.001.
373
Table 4 Maximum load (kg) using a Warner±Bratzler test on M. longissimus dorsi of dierent breed typesa,b aged for 1, 3, 7, 10, 14 or 21 days and cooked to 70 C Breed type Ageing
DM
FG
BS
UT
S.E.D.
1 3 7 10 14 21 S.E.D.
4.69B 5.37AB 4.65B 4.85yz AB 6.61yA 4.38B 0.233
4.93ABC 5.72A 4.33BC 4.16zC 4.82zBC 5.13AB 0.131
5.56AB 4.93AB 4.62B 6.16yA 4.71zB 5.21AB 0.189
5.40A 5.47A 4.20B 5.27yA 4.63zAB 4.53AB 0.141
0.236 0.210 0.184 0.218 0.187 0.213
a
DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common lowercase letter dier signi®cantly (P<0.05); Means in the same column not followed by a common uppercase letter dier signi®cantly (P<0.05).
structure could cause a low sensitivity of Warner±Bratzler test to detect myo®brillar changes throughout ageing, although a low tenderisation was appreciated by this method. Toughness was also highly variable (Table 5) and only decreased with ageing in the UT group, although the rate of tenderisation was smaller than that found by Sherbeck, Tatum, Field, Morgan and Smith (1995) in Bos indicus crosses. Ageing had an in¯uence on stress at low but not high compression rates in raw meat (Table 2). Our results suggested that low strain only measured the myo®brillar mechanical resistance, since connective ®bres are not stretched but only unfolded at this rate (Lepetit et al., 1986). Since enzymatic processes after rigor mortis mainly aect myo®brils, values decreased in every breed group with ageing (Table 5). The biggest tenderisation was during the ®rst week, with 99.76% of the total differences between the maximum and the minimum value Table 5 Toughness (kg/cm) measured using a Warner±Bratzler test on M. longissimus dorsi of dierent breed types aged for 1, 3, 7, 10, 14 or 21 days and cooked to 70 Ca,b Breed type Ageing
DM
FG
BS
UT
S.E.D.
1 3 7 10 14 21 S.E.D.
1.77B 2.00AB 1.77B 1.80yzB 2.38yA 1.84B 0.063
1.79AB 2.01A 1.63B 1.71zB 1.77zAB 1.75AB 0.045
2.08 1.74 1.84 2.16y 1.79z 1.86 0.063
2.05A 1.97AB 1.82AB 1.92yzAB 1.74zB 1.73B 0.032
0.071 0.071 0.055 0.063 0.045 0.063
a DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common lowercase letter dier signi®cantly (P < 0.05); Means in the same column not followed by a common uppercase letter dier signi®cantly (P < 0.05).
374
M.M. Campo et al. / Meat Science 55 (2000) 371±378
in the FG group, 89.90% in the BS breed and 88.68% in the UT group. The DM group had the maximum tenderisation in the ®rst 3 days (81.39%). After the ®rst week, no value was signi®cantly dierent from the rest. Groups with a higher stress at short ageing times (BS and UT) had the lowest values at long ageing times, showing a dierent time course from DM and FG groups. This agrees with the sensory test (Campo et al., 1999). Possibly the smaller muscle ®bres and lower calpain I level in double muscled animals (Bailey, Enser, Drans®eld, Restall & Avery, 1982; Steen, Claeys, Uytterhaegen, De Smet & Demeyer, 1997; Uytterhaegen et al., 1994) would produce lower stress at early post mortem times and less protein degradation respectively, which could bring about this dierence at long ageing times. Since there was no signi®cant breed type eect we calculated the average stress in all groups at 20% compression (Fig. 2). The stress limit after ageing seems to decrease asymptotically towards 4 N/cm2. The evolution at this low rate of compression agrees with previous results for raw meat using other instrumental techniques such as sinusoidal and lineal compression tests (Lepetit, 1988; Lepetit & Buere, 1993, 1995). The absence of signi®cant dierences within breed groups due to ageing in the 80% compression (Table 7) and maximum deformation results (Table 8) is not unexpected, as high strains are especially related to connective tissue (Eikelenboom, Barbier, HovingBolink, Smulders & Culioli, 1998), and there is no evidence that ageing in¯uences the mechanical strength of
connective tissue (Harris, Miller, Savell, Cross & Ringer, 1992), at least in the ®rst 10 days of ageing (Nishimura et al., 1998), although certain enzymatic systems have been said to degrade it (Dutson, Smith & Carpenter, 1980; Wu, Dutson & Carpenter, 1981). 3.2. Breed eect Breed groups only diered in maximum load with the WB device in cooked meat at 10 and 14 days of ageing (Table 4). BS was the toughest meat at 10 days (6.16 kg) and DM group the toughest at 14 days (6.61 kg). In the literature, the biggest dierences have been found between Bos indicus and Bos taurus, due to dierences in the calpain system (O'Connor, Tatum, Wulf, Green & Smith, 1997). Wulf, Morgan, Tatum and Smith (1996) found higher values through ageing in Charolais than in Limousin, probably related to genetic dierences in enzymatic activity, fatness or ®bre type (Mandell, Gullett, Wilton, Kemp & Allen, 1997). In continental beef breeds, Gregory, Cundi, Koch, Dikeman and Koohmaraie (1994) found three dierent breed groups: Gelvieh, Limousin and Simmental had the highest resistance after 9 days of ageing, Charolais, Braunvieh, Red Poll and Hereford had average values, and Pinzgauer and Angus the lowest. Their values were similar to those found in our study. In our results, no dierence between breed groups could be related to the in¯uence that the cooling rate could have on meat quality since the leanest carcasses with a higher muscularity, DM group (Table 1), did not show the toughest meat at
Fig. 2. Stress at a compression rate of 20% (S.E.D.=0.125) of raw M. longissimus dorsi at dierent ageing times (1, 3, 7, 10, 14 or 21 days).
M.M. Campo et al. / Meat Science 55 (2000) 371±378
375
short ageing periods, although muscles of double muscled animals could be susceptible to cold shortening (Uytterhaegen et al., 1994). On the other hand, a pH between 5.5 and 5.6 would not be responsible of any change in sarcomere length (Purchas, Yan & Hartley, 1999), which would avoid an important source of toughness variation among samples. Breed type signi®cantly aected stress at 80% and maximum compression on raw meat (P<0.001, Table 3) but not at 20%, where only ageing was signi®cant. At this low strain DM group tended to have the highest values from the ®rst week of ageing (Table 6). Generally, double muscled animals are considered to have a higher myo®brillar toughness (Clinquart, Hornick, Van Eenaeme & Istasse, 1998). Because of genetic characteristics, double muscled animals show a higher number of muscular cells (Hanset, Michaux, Dessy-doize & Buronboy, 1982; Lazzaroni, Semprini, Abrate, Pagano & Toscano-Pagano, 1994; Wegner, Albrecht, Papstein & Enderr, 1997) with a higher number of white ®bres (e.g. Belgian Blue White, Wegner et al., 1997), which are
inversely related to tenderness (Maltin et al., 1998). This could be the reason for the dierences in stress at a high compression rate, since double-muscled animals have less collagen (Uytterhaegen et al., 1994) and less stable non-reducible cross-links (Bailey et al., 1982). All of these factors make it less resistant to the compression test, although the relationship between type of stable cross links and maximum load in raw meat has not been completely described. There were dierences between breed groups in LD compression values (80%; Table 7) from 3 days of ageing onwards and from the ®rst day of ageing at the maximum compression rate (Table 8). DM group had the lowest values for all ageing times, followed by FG. BS and UT varied on the highest value depending on the ageing time. Breed group dierences were higher as ageing proceeded. As mentioned above, higher stress rate is mainly related to the connective tissue. Since this tissue depends on the collagen content and the number of links between collagen molecules (Shorthose & Harris, 1990), there could be a genetic in¯uence in collagen composition. Other factors also aect connective tissue composition including animal age which in¯uences heat stable links (Horgan, Jones, King, Kurth & Kuypers, 1991). In this study, animals were almost all the same age since they were slaughtered at the same live weight (460 kg) and produced under the same conditions. Besides, ®nal weight could have a greater eect on toughness than age (Clinquart et al., 1997). As there was no signi®cant eect of ageing, stress at 80% compression and maximum stress are shown in Fig. 3 by breed group. BS (with the most total and insoluble collagen) had the highest values in both variables, and DM the lowest stress. There was no correlation between Warner±Bratzler of cooked meat and compression data of raw meat (Table 9). This demonstrates the eect that cooking can have on texture parameters and the dierent structures that
Table 7 Stress at 80% maximum compression (N/cm2) in raw M. longissimus dorsi of dierent breed types aged for 1, 3, 7, 10, 14 or 21 daysa,b
Table 8 Maximum stress of compression (N/cm2) in raw M. longissimus dorsi of dierent breed types aged for 1, 3, 7, 10, 14 or 21 daysa,b
Table 6 Stress at 20% maximum compression (N/cm2) in raw M. longissimus dorsi of dierent breed types aged for 1, 3, 7, 10, 14 or 21 daysa,b Breed type Ageing
DM
FG
BS
UT
S.E.D.
1 3 7 10 14 21 S.E.D.
8.88A 5.73B 5.99B 4.96B 4.64B 5.01B 0.413
8.35A 6.11B 4.24C 4.75C 4.67C 4.23C 0.196
9.21A 6.77AB 4.67B 4.50B 4.26B 4.16B 0.475
9.06A 6.83B 4.83C 4.42C 3.97C 4.29C 0.212
0.538 0.497 0.275 0.150 0.134 0.118
a DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same column not followed by a common uppercase letter dier signi®cantly (P<0.05).
Breed type
Breed type
Ageing
DM
FG
BS
UT
S.E.D.
Ageing
DM
FG
BS
UT
S.E.D.
1 3 7 10 14 21 S.E.D.
33.39 28.98z 25.12z 27.21z 30.26z 28.48z 1.351
36.43 34.78yz 33.27y 41.40y 38.24y 38.94y 0.940
42.59 43.17x 43.85x 42.59y 40.33y 47.23x 1.516
40.70 38.43xy 39.64x 42.80y 44.43y 44.84xy 0.651
1.512 1.087 1.203 1.130 0.913 1.143
1 3 7 10 14 21 S.E.D.
45.01 z 39.75 z 38.84 z 39.33 z 41.26 z 39.40 z 1.561
52.55 yz 49.90 y 51.06 y 61.82 y 54.79 y 55.20 y 1.334
59.13 y 64.60 w 70.05 w 66.65 y 59.22 xy 67.36 x 1.820
60.13 y 56.62 x 59.66 x 61.04 y 64.10 x 60.63 xy 0.915
1.780 1.217 1.640 1.937 1.294 1.586
a
DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common lowercase letter dier signi®cantly (P<0.05).
a
DM, double muscled; FG, fast growth; BS, dual-purpose; UT, unimproved type. b Means in the same row not followed by a common lowercase letter dier signi®cantly (P<0.05).
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M.M. Campo et al. / Meat Science 55 (2000) 371±378
each device measures. Nor there was a signi®cant correlation between collagen composition and texture parameters, although those measured with the compression test showed a nearly signi®cant correlation with total collagen and collagen solubility. Ageing and breed eects were more apparent using raw rather than cooked meat. The PCA result is shown in Fig. 4. It was not possible to separate ageing times with instrumental and collagen variables. Nevertheless, we separated four groups
according to breed type. Factor one separated the BS group from the rest, placing it in a positive range. Factor two separated the DM animals, placing them in a negative range with respect to FG and UT groups. The latter were in the neutral and positive ranges respectively. No one breed group was characterized by a speci®c instrumental, or collagen, variable. Warner± Bratzler variables were placed separately from the rest of the compression and collagen variables while the stress at high compression rates was closely related to
Fig. 3. Stress at a compression rate of 80% (S.E.D.=0.449) and maximum stress at a compression rate of 100% (S.E.D.=0.617) of raw M. longissimus dorsi of dierent breed types: DM, double muscle; FG, fast growth; BS, dual-purpose; UT, unimproved type. Table 9 Correlations among texture variables using the Warner±Bratzler device (WB) in cooked M. longissimus dorsi, the compression test (C) in raw M. longissimus dorsi and collagen composition
Toughness Stress 20% Stress 80% Max. Stress C Total collagen Insoluble Solubility
Max. Load WB
Toughness
Stress 20%
Stress 80%
Max. Stress C
Total collagen
Insoluble
0.92*** 0.04 0.11 ÿ0.03 0.03 0.02 0.01
0.11 0.19 0.02 0.02 -0.02 0.09
0.54*** 0.49** 0.21 0.13 0.30
0.92*** 0.19 0.15 0.13
0.17 0.17 0.09
0.95*** 0.44**
0.15
**P<0.01; ***P<0.001.
M.M. Campo et al. / Meat Science 55 (2000) 371±378
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Fig. 4. PCA plot of a model of meat instrumental texture attributes and beef groups by ageing (DM, double muscled; FG, fast growth; BS, dual purpose; UT, unimproved type) at 1, 3, 7, 10, 14 or 21 days of ageing).
muscle collagen composition than the stress at low compression rates, con®rming what has been previously reported. According to the results, the Warner±Bratzler test is not as good in assessing meat texture evolution through ageing as the modi®ed compression device using raw meat. These results could be related to the cooking method used to assess texture with the Warner±Bratzler device, because of the probably in¯uence that heating had on muscle protein textural characteristics. Low compression rates, in raw meat, are clearly in¯uenced by ageing in the development of meat tenderness and high compression rates demonstrate the in¯uence of connective tissue composition. We can conclude that ageing has a more important eect on myo®brillar tenderisation than breed type and that some related genetic factors, such as connective tissue composition, can signi®cantly aect meat texture. Acknowledgements This work has been supported by the project INIA SC-053, by the MEC and the FEAGAS and by the technical assistance of Fidel Lahoz and Juan Jose Pardos.
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