Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability
Abstract The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated int...
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| Veröffentlicht in: | Journal of animal science 2020-04, Vol.98 (4), p.1-11 |
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| creator | Van Bibber-Krueger, Cadra L Collins, Ashley M Phelps, Kelsey J O’Quinn, Travis G Houser, Terry A Turner, Kari K Gonzalez, John M |
| description | Abstract
The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated into twelve 2.54-cm thick steaks per muscle. Steaks 1, 6, and 12 were designated for immunohistochemistry while remaining steak locations of proximal (steaks 2 to 4), middle (5 to 8), and distal (9 to 11) were randomly assigned to 0, 4, or 9 d of simulated retail display. Surface color attributes of day-9 steaks were recorded daily by a visual color panel and spectrophotometer. On days 0, 4, and 9 of display, steaks were analyzed for metmyoglobin reducing ability (MRA) and oxygen consumption (OC). Grade × day of display (DOD) interactions were detected for L*, a*, surface oxymyoglobin (OMb) and metmyoglobin (MMb) percentages, and visual panel surface redness and discoloration scores (P ≤ 0.02); however, no Grade × DOD interactions were observed for MRA or OC (P > 0.17). There were location main effect (LOC) × DOD interactions for L*, a*, surface MMb, visual panel surface redness and discoloration, and MRA (P ≤ 0.02). Distal steaks had lower L* values compared with the other locations (P < 0.01), which coincided with steaks being rated visually darker red (P < 0.01). Proximal steaks had greater a* values and had less surface discoloration than middle steaks (P < 0.05), which had an increased percentage of surface MMb (P ≤ 0.04). Distal and proximal steaks had increased MRA compared with middle steaks on days 0 and 4 (P < 0.05), and distal steaks had greater OC than the other locations throughout display (P < 0.01). There were fewer type I fibers at the proximal end with a greater percentage located at the middle and distal ends, and an increased percentage of type IIX fibers at the middle and proximal locations (P ≤ 0.01). Less type IIA fibers were detected at the middle LOC compared with the other two locations (P < 0.10). Larger type I, IIA, and IIX fibers were located at the proximal and middle locations compared with the distal LOC (P < 0.01). ST color and color-stability characteristics were influenced by DOD and LOC, which may partially be explained by differences in fiber types among locations. |
| doi_str_mv | 10.1093/jas/skaa078 |
| format | Article |
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The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated into twelve 2.54-cm thick steaks per muscle. Steaks 1, 6, and 12 were designated for immunohistochemistry while remaining steak locations of proximal (steaks 2 to 4), middle (5 to 8), and distal (9 to 11) were randomly assigned to 0, 4, or 9 d of simulated retail display. Surface color attributes of day-9 steaks were recorded daily by a visual color panel and spectrophotometer. On days 0, 4, and 9 of display, steaks were analyzed for metmyoglobin reducing ability (MRA) and oxygen consumption (OC). Grade × day of display (DOD) interactions were detected for L*, a*, surface oxymyoglobin (OMb) and metmyoglobin (MMb) percentages, and visual panel surface redness and discoloration scores (P ≤ 0.02); however, no Grade × DOD interactions were observed for MRA or OC (P > 0.17). There were location main effect (LOC) × DOD interactions for L*, a*, surface MMb, visual panel surface redness and discoloration, and MRA (P ≤ 0.02). Distal steaks had lower L* values compared with the other locations (P < 0.01), which coincided with steaks being rated visually darker red (P < 0.01). Proximal steaks had greater a* values and had less surface discoloration than middle steaks (P < 0.05), which had an increased percentage of surface MMb (P ≤ 0.04). Distal and proximal steaks had increased MRA compared with middle steaks on days 0 and 4 (P < 0.05), and distal steaks had greater OC than the other locations throughout display (P < 0.01). There were fewer type I fibers at the proximal end with a greater percentage located at the middle and distal ends, and an increased percentage of type IIX fibers at the middle and proximal locations (P ≤ 0.01). Less type IIA fibers were detected at the middle LOC compared with the other two locations (P < 0.10). Larger type I, IIA, and IIX fibers were located at the proximal and middle locations compared with the distal LOC (P < 0.01). ST color and color-stability characteristics were influenced by DOD and LOC, which may partially be explained by differences in fiber types among locations.]]></description><identifier>ISSN: 0021-8812</identifier><identifier>EISSN: 1525-3163</identifier><identifier>DOI: 10.1093/jas/skaa078</identifier><identifier>PMID: 32157294</identifier><language>eng</language><publisher>US: Oxford University Press</publisher><subject>Animals ; Beef ; Cattle - metabolism ; Color ; Discoloration ; Fibers ; Hamstring Muscles - metabolism ; Immunohistochemistry ; Meat quality ; Meat Science ; Metmyoglobin - analysis ; Metmyoglobin - metabolism ; Muscle Fibers, Skeletal - metabolism ; Muscles ; Myoglobin - analysis ; Myoglobin - metabolism ; NAD - analysis ; NAD - metabolism ; NADH ; Nicotinamide adenine dinucleotide ; Oxygen Consumption ; Quality ; Random Allocation ; Red Meat - analysis ; Red Meat - standards ; Stability</subject><ispartof>Journal of animal science, 2020-04, Vol.98 (4), p.1-11</ispartof><rights>The Author(s) 2020. Published by Oxford University Press on behalf of the American Society of Animal Science. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com. 2020</rights><rights>The Author(s) 2020. Published by Oxford University Press on behalf of the American Society of Animal Science. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.</rights><rights>Copyright Oxford University Press Apr 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c440t-870cefde2ace2043c45408bc5a15f3203a1bd28ceebae32b74ac5e5a2b98918c3</citedby><cites>FETCH-LOGICAL-c440t-870cefde2ace2043c45408bc5a15f3203a1bd28ceebae32b74ac5e5a2b98918c3</cites><orcidid>0000-0002-1905-9294</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7141495/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7141495/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,1584,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32157294$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Van Bibber-Krueger, Cadra L</creatorcontrib><creatorcontrib>Collins, Ashley M</creatorcontrib><creatorcontrib>Phelps, Kelsey J</creatorcontrib><creatorcontrib>O’Quinn, Travis G</creatorcontrib><creatorcontrib>Houser, Terry A</creatorcontrib><creatorcontrib>Turner, Kari K</creatorcontrib><creatorcontrib>Gonzalez, John M</creatorcontrib><title>Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability</title><title>Journal of animal science</title><addtitle>J Anim Sci</addtitle><description><![CDATA[Abstract
The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated into twelve 2.54-cm thick steaks per muscle. Steaks 1, 6, and 12 were designated for immunohistochemistry while remaining steak locations of proximal (steaks 2 to 4), middle (5 to 8), and distal (9 to 11) were randomly assigned to 0, 4, or 9 d of simulated retail display. Surface color attributes of day-9 steaks were recorded daily by a visual color panel and spectrophotometer. On days 0, 4, and 9 of display, steaks were analyzed for metmyoglobin reducing ability (MRA) and oxygen consumption (OC). Grade × day of display (DOD) interactions were detected for L*, a*, surface oxymyoglobin (OMb) and metmyoglobin (MMb) percentages, and visual panel surface redness and discoloration scores (P ≤ 0.02); however, no Grade × DOD interactions were observed for MRA or OC (P > 0.17). There were location main effect (LOC) × DOD interactions for L*, a*, surface MMb, visual panel surface redness and discoloration, and MRA (P ≤ 0.02). Distal steaks had lower L* values compared with the other locations (P < 0.01), which coincided with steaks being rated visually darker red (P < 0.01). Proximal steaks had greater a* values and had less surface discoloration than middle steaks (P < 0.05), which had an increased percentage of surface MMb (P ≤ 0.04). Distal and proximal steaks had increased MRA compared with middle steaks on days 0 and 4 (P < 0.05), and distal steaks had greater OC than the other locations throughout display (P < 0.01). There were fewer type I fibers at the proximal end with a greater percentage located at the middle and distal ends, and an increased percentage of type IIX fibers at the middle and proximal locations (P ≤ 0.01). Less type IIA fibers were detected at the middle LOC compared with the other two locations (P < 0.10). Larger type I, IIA, and IIX fibers were located at the proximal and middle locations compared with the distal LOC (P < 0.01). ST color and color-stability characteristics were influenced by DOD and LOC, which may partially be explained by differences in fiber types among locations.]]></description><subject>Animals</subject><subject>Beef</subject><subject>Cattle - metabolism</subject><subject>Color</subject><subject>Discoloration</subject><subject>Fibers</subject><subject>Hamstring Muscles - metabolism</subject><subject>Immunohistochemistry</subject><subject>Meat quality</subject><subject>Meat Science</subject><subject>Metmyoglobin - analysis</subject><subject>Metmyoglobin - metabolism</subject><subject>Muscle Fibers, Skeletal - metabolism</subject><subject>Muscles</subject><subject>Myoglobin - analysis</subject><subject>Myoglobin - metabolism</subject><subject>NAD - analysis</subject><subject>NAD - metabolism</subject><subject>NADH</subject><subject>Nicotinamide adenine dinucleotide</subject><subject>Oxygen Consumption</subject><subject>Quality</subject><subject>Random Allocation</subject><subject>Red Meat - 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metabolism</topic><topic>Color</topic><topic>Discoloration</topic><topic>Fibers</topic><topic>Hamstring Muscles - metabolism</topic><topic>Immunohistochemistry</topic><topic>Meat quality</topic><topic>Meat Science</topic><topic>Metmyoglobin - analysis</topic><topic>Metmyoglobin - metabolism</topic><topic>Muscle Fibers, Skeletal - metabolism</topic><topic>Muscles</topic><topic>Myoglobin - analysis</topic><topic>Myoglobin - metabolism</topic><topic>NAD - analysis</topic><topic>NAD - metabolism</topic><topic>NADH</topic><topic>Nicotinamide adenine dinucleotide</topic><topic>Oxygen Consumption</topic><topic>Quality</topic><topic>Random Allocation</topic><topic>Red Meat - analysis</topic><topic>Red Meat - standards</topic><topic>Stability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Van Bibber-Krueger, Cadra L</creatorcontrib><creatorcontrib>Collins, Ashley M</creatorcontrib><creatorcontrib>Phelps, Kelsey J</creatorcontrib><creatorcontrib>O’Quinn, Travis G</creatorcontrib><creatorcontrib>Houser, Terry A</creatorcontrib><creatorcontrib>Turner, Kari K</creatorcontrib><creatorcontrib>Gonzalez, John M</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>STEM Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Van Bibber-Krueger, Cadra L</au><au>Collins, Ashley M</au><au>Phelps, Kelsey J</au><au>O’Quinn, Travis G</au><au>Houser, Terry A</au><au>Turner, Kari K</au><au>Gonzalez, John M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability</atitle><jtitle>Journal of animal science</jtitle><addtitle>J Anim Sci</addtitle><date>2020-04-01</date><risdate>2020</risdate><volume>98</volume><issue>4</issue><spage>1</spage><epage>11</epage><pages>1-11</pages><issn>0021-8812</issn><eissn>1525-3163</eissn><abstract><![CDATA[Abstract
The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated into twelve 2.54-cm thick steaks per muscle. Steaks 1, 6, and 12 were designated for immunohistochemistry while remaining steak locations of proximal (steaks 2 to 4), middle (5 to 8), and distal (9 to 11) were randomly assigned to 0, 4, or 9 d of simulated retail display. Surface color attributes of day-9 steaks were recorded daily by a visual color panel and spectrophotometer. On days 0, 4, and 9 of display, steaks were analyzed for metmyoglobin reducing ability (MRA) and oxygen consumption (OC). Grade × day of display (DOD) interactions were detected for L*, a*, surface oxymyoglobin (OMb) and metmyoglobin (MMb) percentages, and visual panel surface redness and discoloration scores (P ≤ 0.02); however, no Grade × DOD interactions were observed for MRA or OC (P > 0.17). There were location main effect (LOC) × DOD interactions for L*, a*, surface MMb, visual panel surface redness and discoloration, and MRA (P ≤ 0.02). Distal steaks had lower L* values compared with the other locations (P < 0.01), which coincided with steaks being rated visually darker red (P < 0.01). Proximal steaks had greater a* values and had less surface discoloration than middle steaks (P < 0.05), which had an increased percentage of surface MMb (P ≤ 0.04). Distal and proximal steaks had increased MRA compared with middle steaks on days 0 and 4 (P < 0.05), and distal steaks had greater OC than the other locations throughout display (P < 0.01). There were fewer type I fibers at the proximal end with a greater percentage located at the middle and distal ends, and an increased percentage of type IIX fibers at the middle and proximal locations (P ≤ 0.01). Less type IIA fibers were detected at the middle LOC compared with the other two locations (P < 0.10). Larger type I, IIA, and IIX fibers were located at the proximal and middle locations compared with the distal LOC (P < 0.01). ST color and color-stability characteristics were influenced by DOD and LOC, which may partially be explained by differences in fiber types among locations.]]></abstract><cop>US</cop><pub>Oxford University Press</pub><pmid>32157294</pmid><doi>10.1093/jas/skaa078</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-1905-9294</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Oxford University Press Journals All Titles (1996-Current); EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Animals Beef Cattle - metabolism Color Discoloration Fibers Hamstring Muscles - metabolism Immunohistochemistry Meat quality Meat Science Metmyoglobin - analysis Metmyoglobin - metabolism Muscle Fibers, Skeletal - metabolism Muscles Myoglobin - analysis Myoglobin - metabolism NAD - analysis NAD - metabolism NADH Nicotinamide adenine dinucleotide Oxygen Consumption Quality Random Allocation Red Meat - analysis Red Meat - standards Stability |
| title | Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability |
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