title: Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations.
abstract: Crossbred steers (n = 30) were used to explore and compare tenderness improvements in beef round and sirloin muscles resulting from various methods of prerigor skeletal separations. Animals were slaughtered according to industry procedures, and at 60 min postmortem one of six treatments was applied to each side: A) control, B) saw pelvis at the sirloin-round junction, C) separate the pelvic-femur joint, D) saw femur at mid-point, E) combination of B and C, and F) combination of B and D. After 48 h, the following muscles were excised from each side: semimembranosus, biceps femoris, semitendinosus, and adductor from the round; vastus lateralis and rectus femoris from the knuckle; and gluteus medius, biceps femoris and psoas major from the sirloin. Following a 10-d aging period, samples were removed from each muscle to determine the effect of treatment on sarcomere length and Warner-Bratzler shear force. Most skeletal separation treatments resulted in longer sarcomeres than controls for semimembranosus, adductor, semitendinosus, and gluteus medius muscles. All skeletal separation treatments yielded shorter sarcomeres for the psoas major as compared with controls. Warner-Bratzler shear force differed among treatments for rectus femoris, semitendinosus, and psoas major. For rectus femoris, treatments C, D, E, and F resulted in lower (P < 0.05) shear values than for controls. Treatments B, D, and F increased shear force of the semitendinosus relative to controls (P < 0.05) within muscle. Treatment F resulted in higher shear force values for the PM than controls (P < 0.05). Correlations between sarcomere length and shear force were found to be low and quite variable among muscles. In general, treatments increased sarcomere length of several muscles from the sirloin/round region, but had mixed effects on shear force values.
authors.affiliation: Department of Animal & Range Sciences, South Dakota State University, Brookings 57007, USA.
authors.forename: B C
authors.initials: BC
authors.lastname: Shanks
authors.forename: D M
authors.initials: DM
authors.lastname: Wulf
authors.forename: B J
authors.initials: BJ
authors.lastname: Reuter
authors.forename: R J
authors.initials: RJ
authors.lastname: Maddock
mesh_terms: D000818:Animals; D002417:Cattle; D005511:Food Handling / Q000379:methods*; D005525:Food-Processing Industry; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000502:physiology*; D012518:Sarcomeres / Q000502:physiology / Q000648:ultrastructure