Structural changes in collagen and aggrecan during extended aging may improve beef tenderness

Structural changes in collagen and aggrecan during extended aging may improve beef tenderness

The aim of this study was to characterize structural and property modifications of intramuscular connective tissue (IMCT) during extended aging. Longissimus lumborum (LL), Gluteus medius (GM), and Gastrocnemius (GT) muscles were collected from 10 USDA choice carcasses, fabricated and assigned to one...

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Veröffentlicht in:Meat science 2023-07, Vol.201, p.109172-109172, Article 109172
Hauptverfasser: Koulicoff, Larissa A., Chun, Colin K.Y., Hammond, Peang A., Jeneske, Haley, Magnin-Bissel, Geraldine, O'Quinn, Travis G., Zumbaugh, Morgan D., Chao, Michael D.
Format: Artikel
Sprache:eng
Schlagworte:
Aggrecan
Aggrecans
Animals
Cattle
Collagen
Collagen crosslinks
Connective Tissue
Differential scanning calorimeter
Meat
Muscle, Skeletal - physiology
Trained panel
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Beschreibung
Zusammenfassung:The aim of this study was to characterize structural and property modifications of intramuscular connective tissue (IMCT) during extended aging. Longissimus lumborum (LL), Gluteus medius (GM), and Gastrocnemius (GT) muscles were collected from 10 USDA choice carcasses, fabricated and assigned to one of four aging periods: 3, 21, 42, or 63 days (n = 120). As expected, tenderness improved, and IMCT texture weakened after 21 days of postmortem aging (dpm; P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109172