- Title
- Muscle nanostructure, fat colour related fatty acids and Check-All-That-Apply visual profiling of South African A2 beef longissimus
- Creator
- Soji, Zimkhitha
- Subject
- Meat -- Quality
- Date Issued
- 2019
- Date
- 2019
- Type
- Thesis
- Type
- Doctoral
- Type
- PhD
- Identifier
- http://hdl.handle.net/10353/15264
- Identifier
- vital:40332
- Description
- The main objective of this study was to determine the effect of muscle nanostructure on tenderness, fat colour related fatty acids and Check-All-That-Apply visual profiling of South African A2 beef longissimus. Fifty two A-class steers (n=52) of five breeds (Bonsmara (n=19), Beef master (n=7), Hereford (n=9) and Simbra (n=17)) typically processed in different South African feedlots were studied. The animals were humanely slaughtered at an abattoir following the commercial standard procedures. Fat colour measurements (CIE b*) were taken at the P8 site on hot carcasses at the abattoir. Carcass mass (warm and cold) was recorded at the slaughter line before chilling (warm) and after chilling (cold) while pH0 and temperature were measured at 45 minutes post-mortem on the Longissimus thoracis et lumborum (LTL) muscle. Thereafter, a 20 g subsection of the LTL muscle on the left side of each carcass was sampled for muscle nanostructure analysis. At 24 hours post-slaughter, ultimate pH (pH24) was measured, further subsections of the LTL muscle (20 g) were harvested for further muscle nanostructure analysis and 2.5 kg of the LTL muscle was also harvested for analysis of tenderness, fatty acids and sensory evaluation. The muscle nanostructure (myofibril diameter (MYD), myofibril spacing (MYS), muscle fibre diameter (MFD), muscle fibre spacing (MFS) and sarcomere length (SL)) was analysed using the scanning electron microscope (SEM) while tenderness was measured using Warner Bratzler Shear Force after 45mins, 24hrs, 3 and 7 days aging period at -20 ºC refrigerator temperature. Some proximate fractions (total extractable intramuscular fat (Fat %), Fat Free Dry matter (FFDM %) and Moisture content) and fatty acid profile were measured using extracted fat and fatty acid indices (desaturase index, atherogenicity index) were calculated. Lastly a Check-All-That-Apply visual profiling method rated by an 80-member consumer panel was done to assess consumer meat preferences and perceptions of Bonsmara, Hereford and Simbra A2 fresh steaks. At 45mins post-slaughter breed affected (P<0.05) MYD and MYS, while at 24hrs breed affected MFD and MFS only. Early post-mortem pH (pH0) had no effect on the muscle nanostructure and tenderness while ultimate pH (pH24) affected MYD and MYS only. Muscle temperature at 45mins affected (P<0.05) the MYD, MFD and MFS, while 24hrs muscle temperature affected (P<0.05) MYD only. Tenderness was not related to the muscle nanostructure early post-mortem and there was no uniformity on the changes in muscle nanostructure and tenderness from early post-mortem to 24hrs against the multifaceted carcass mass, muscle pH and temperature effects. During ageing, breed affected the MYD and MYS at 45mins, while at 24hrs in addition to the myofibril structure breed also had an effect on muscle fibre bundle characteristics (MFD and MFS). The changes in MYD, MYS and MFS became constant on day 3 while variations in the MFD still progressed. There was no uniformity on the SL pattern during ageing and a very weak linear relationship between tenderness, SL, MFD and MFS was observed. Notably there was also no uniformity on how the muscle texture features; including the surface structure, fibre separation, and the mechanism of muscle contraction and relaxation; changed throughout the ageing period across and within the breeds. Moreover, breed had a significant effect on pentadecyclic acid, total saturated fatty acids (SFA) and docosahexanoic acid. Differences (P<0.05) in SFA, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), n-6, n-3, fatty acid ratios, and desaturase index were observed among the white, creamy-white and creamy fat colour. The distribution of fatty acid classes was SFA>MUFA>PUFA in descending order of concentrations of mean values (44.19:40.06:15.75, respectively), while the n-6: n-3 ratio was 12:1. In sensory evaluation, consumers indicated how they would prefer to pay premium for meat with guaranteed muscle and fat colour, low fat content, high marbling and tenderness. Consumers observed breed differences (P<0.05) in muscle fibre separation and muscle colour. The overall liking of each attribute was more on moderate bright cherry red lean colour, moderate yellow fat, very abundant marbling and slight separation of muscle fibres. Differences on discrete liking of each attribute among consumers had an effect on the overall liking of each steak with Hereford steaks being more preferred by consumers. It was concluded that meat from beef animals within the same feeding regime has a different fatty acid composition owing to different breed synthetic pathways and feed ingredients and that meat tenderness is not affected by the muscle nanostructure early post-mortem. However, during ageing, meat tenderness is directly linked to breed related myofibril structure changes in particular the myofibril diameter, spacing between myofibrils and their interaction; while the muscle texture features, fibre diameter, spacing between muscle fibres and sarcomere length explain the non-uniformity of beef tenderness. Also the organoleptic and health related quality of meat assumed more importance among consumers in sensory evaluation. Thus meat classification systems should include more credence aspects or indicators that support credence quality of meat
- Format
- 196 leaves
- Format
- Publisher
- University of Fort Hare
- Publisher
- Faculty of Science and Agriculture
- Language
- English
- Rights
- University of Fort Hare
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UFH Department of Livestock & Pasture Science
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