Open AccessThe Influence of Processing Method on Sarcomere Length and Proximate Composition of New Zealand Beef
Author(s) -
N. C. Hardcastle,
R. D. Crownover,
A. J. Garmyn,
R. J. Rathmann,
B. C. Bernhard,
Rod Polkinghorne,
M. F. Miller
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.087
Subject(s) - sarcomere , longissimus thoracis , zoology , chemistry , longissimus dorsi , anatomy , medius , mathematics , medicine , biology , tenderness , myocyte
Thirty-two beef carcasses were selected at harvest from an abattoir in New Zealand. Following slaughter carcasses were split, with sides being alternately assigned to hot boning (HB) or cold boning (CB). HB sides were fabricated within 90 min, while CB sides were chilled over night prior to fabrication. Five subprimals were removed from each side of the carcass and all accessory muscles were removed from these subprimals leaving only the longissimus lumborum (LL), longissimus thoracis (LT), psoas major (PM), gluteus medius (GM) and semimembranosus (SM). Muscles were fabricated into 2.5 cm steaks, and 1 steak was retained and frozen by d 3 from each subprimal for evaluation of sarcomere length and proximate composition. Data were analyzed as a split plot design using the GLIMMIX procedure of SAS (SAS Inst. Inc., Cary, NC) with chilling treatment as the whole plot fixed effect and muscle as the sub plot fixed effect. Carcass was included as a random effect. Treatment least squares means were separated using the PDIFF option (P < 0.05).
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