La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Meta-analysis of muscle characteristics to predict beef tenderness

One of the challenges of the beef industry is the control and prediction of meat tenderness, an important criterion for consumers. This work was aimed at better predicting tenderness based on biochemical muscle characteristics using meta-analysis approaches. For this, we relied on the BIF-Beef database gathering individual data from several research programs, ranging from animal to meat through the carcass and muscle. After identifying tenderness muscle characteristics associated with tenderness by a cluster approach, we showed that these characteristics were different between muscles and animal types. In the Longissimus thoracis (strip loin) muscle of bulls, the average size of muscle fibers was the variable that plays the major role in sensory tenderness, with all muscle characteristics studied explaining 7% of the variability in tenderness scores. Mainly in the Semitendinosus (eye of the round) muscle, levels of total and insoluble collagen and the activity of the glycolytic metabolism were the main variables associated with shear force, all muscle characteristics studied explaining 21% of the variability in shear force.

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