Journal of Food ScienceVolume 38, Issue 7 p. 1214-1219 RELATIONSHIP OF TENDERNESS MEASUREMENTS MADE BY THE ARMOUR TENDEROMETER TO CERTAIN OBJECTIVE, SUBJECTIVE AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE F. C. PARRISH JR., F. C. PARRISH JR. Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this authorD. G. OLSON, D. G. OLSON Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this authorB. E. MINER, B. E. MINER Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this authorR. B. YOUNG, R. B. YOUNG Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this authorR. L. SNELL, R. L. SNELL Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this author F. C. PARRISH JR., F. C. PARRISH JR. Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this authorD. G. OLSON, D. G. OLSON Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this authorB. E. MINER, B. E. MINER Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this authorR. B. YOUNG, R. B. YOUNG Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this authorR. L. SNELL, R. L. SNELL Muscle Biology Group, Dept. of Animal Science & Food Technology Iowa State University, Ames, IA 50010Search for more papers by this author First published: November 1973 https://doi.org/10.1111/j.1365-2621.1973.tb07241.xCitations: 22 Journal Paper No. J-7476 of the Iowa Agriculture & Home Economics Experiment Station, Project 1197. We express our appreciation to Drs. D.G. Topel and R.L. Willham and to Prof. R.E. Rust for their assistance with various phases of these studies. Appreciation is also expressed to personnel of Nissen Packing Co., Webster City, Iowa: John Morrell & Co., Estherville. Iowa; Armour Packing Co., Mason City, Iowa, and Food Research Div., Armour and Co., Oak Brook, III. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume38, Issue7November 1973Pages 1214-1219 RelatedInformation

Twenty-four wholesale beef ribs, eight of each degree of marbling, were subjectively selected from typical A-maturity beef carcasses 1-day postmortem for slight, modest and moderately abundant marbling in the cross section of the longissimus muscle between the 12th and 13th intercostal vertebrae. At 7 days postmortem (2 C) steaks were removed for chemical analyses, sensory evaluation and Warner-Bratzler (W-B) shear. Steaks were wrapped and frozen for subsequent chemical analyses, and steaks were freezer wrapped, randomly assigned an internal temperature of doneness at 60, 70 and 80 C, frozen and stored at −29 C for subsequent cooking, organoleptic evaluation and W-B shear. Chemical analyses showed that percentage moisture decreased and fat increased as internal temperature increased. A 10-member sensory panel evaluated samples for tenderness, flavor, juiciness and overall acceptability and found that these degrees of marbling had no significant effect on palatability attributes or W-B shear values. Internal temperature, however, was a very important effector of palatability attributes in that flavor, tenderness, juiciness and overall acceptability decreased linearly as temperature of doneness increased. Furthermore, no significant interaction was found between degree of marbling and internal temperature. Consequently, internal temperature was a much more important modifier of tenderness than was degree of marbling.

Paired sides from U.S. Choice grade beef were aged immediately after slaughter at 2 and 16°C. Samples were removed from longissimus and semitendinosus at slaughter and at 1, 3 and 7 days postmortem for ATPase assay, phase microscopy, shear and organoleptic evaluation. Rib steaks from sides aged at 16°C for 1‐day postmortem were as tender as steaks from sides aged at 2°C for 7 days postmortem. Flavor development of rib steaks also was more rapid at 16°C than at 2°C. Tenderness of semitendinosus steaks was improved by aging sides at 16°C; the difference in improvement of tenderness of semitendinosus, however, was not as great between 2°nd 16° as it was for rib steaks. Ca ++ , Mg ++ and EGTA‐modified ATPase activity of myofibrils from both muscles increased with postmortem time, with myofibrils from muscles held at 16°C having slightly higher ATPase activity than myofibrils from muscles held at 2° Increased EGTA‐modified ATPase activity was indicative of loss of calcium sensitivity of the myofibril. Sarcomeres of myofibrils from longissimus were longer at 1‐day postmortem than those from at‐death longissimus and they remained essentially unchanged during the remainder of postmortem aging; however, tenderness improved at 16°C for 1 day and at 2°C for 3 days. Also greater fragmentation of myofibrils from longissimus postmortem aged at 16°C for 1 day and at 2°C for 3 days was observed, suggesting that the rate of myofibril fragmentation is an important factor in tenderization.

TWO lots of 40 pigs each, one fed a corn-swine mix supplement diet (control) and the other fed a corn-roasted full fat soybean diet (experimental) were slaughtered at about 118 kilograms. Randomly selected carcasses from each lot were further divided into two freezer-storage groups. Cuts from one side of both control and experimental groups were stored for 30 days, and cuts from the other side were stored for 60 days after slaughter at − 5 C. After each respective freezer storage period, the bacon was processed, sliced, and packaged in both air-permeable and vacuum packages and then tested chemically and organoleptically at three different refrigeration (4 C) storage times (7, 14, 21 days for air-permeable packaged bacon and 14, 28, 56 days for vacuum-packaged bacon). Hams were processed and canned after the 60-day freezer storage and tested chemically and organoleptically after 60, 120, 180 days of refrigeration storage (4 C). Trimmings from each treatment group were processed after each respective freezer storage period into frozen fresh sausage and linked frankfurter sausage. Fresh sausage was thawed 7 days before chemical and sensory testing 14, 35 and 63 days after processing. The linked frankfurters were tested chemically and organoleptically after 14, 28 and 56 days of refrigeration storage (4 C). The pork products from the soybean-corn diet lot showed no significant (P<.05) difference between treatments in flavor, crispness, saltiness, or overall acceptability in either the air-permeable or vacuum packaged bacon, nor was there a difference in moisture, fat, or protein percentage of bellies or hams. The experimental hams and frankfurters had higher values for flavor, overall acceptability, and TBA values than did controls. Conversely, control frankfurters had higher juiciness values and lower cooking-loss percentage. Furthermore, fresh sausage from controls had higher flavor, texture and overall acceptability values but greater cooking loss than did experimental fresh sausage.

Bovine carcasses from animals of approximately 16 months of age, Choice grade, were studied to determine the effect of postmortem aging temperature and time on certain l. dorsi and semimembranosus muscle attributes. Aging the companion side of the carcass immediately after slaughtering at: (1) 7° C. for 24 hr. or 48 hr. and then 2° C; (2) 15° C. for 24 hr. or 48 hr. and then 2° C; or (3) 21° C. for 24 hr. and then 2° C. had no significant effect on tenderness when compared with the opposite side aged continuously at 2° C. These results suggest that muscle attached to the carcass becomes tender quite early postmortem and that aging at 7° C, 15° C, or 21° C. and then 2° C. does not significantly change tenderness. In most instances, other muscle attributes, juiciness, flavor, Warner-Bratzler shear, water-holding capacity and cooking loss, were also not affected by varying aging temperature and time.