Tenderness Onfarm Factors

Question 1

What are the cuts of meat and their industrial names? (PIGLT)

Answer 1

1. Psoas major (filet mignon)
2. Infraspinatus (top blade)
3. Gleteus medius (sirloin)
4. Longissmus (loin)
5. Teres major (chuck)

Question 2

What on farm factors affect meat tenderness?

Answer 2

1. Age
2. Breeding and Genetics
3. Nutrition
4. Handling

Question 3

What happens to meat when animal ages?

Answer 3

1. CT increases
2. Collagen solubility decreases

Question 4

What is the name of one of the most commonly used cattle?

Answer 4

Bos indicus or Brahmann cattle

They are heat tolerant, insect tolerant and able to use low quality forages

Question 5

What is the common cattle breed known for having?

Answer 5

They have high amounts of calpastatin, a protease inhibitor for calpain. When calpain decreases, meat toughness increases.

Question 6

What is the cattle that has a genetic mutation? What is this mutation?

Answer 6

Belgian blue has natural mutation in the myostatin gene which gives it a double-muscling.

This phenotype is an increase number of muscle fibers (hyperplasia)

Question 7

What is the breed of sheep that we talked about in class and why?

Answer 7

Callipyge lambs are known for hypertrophy in the loin and rump. They have high calpastatin activity

Question 8

What is Early Theory?

Answer 8

The idea that grain fed animals produced more tender meat because of marbling. Later revealed it only has a low to moderate relationship.

Question 9

What is Contemporary rational?

Answer 9

Cattle on grain produce tender steaks because of carcass chilling:
1. postmortem temp decline
2. reduced myofibrillar shortening and toughening
3. greater activation of proteolytic enzymes

Question 10

What can cause a reduction in glycogen prior to slaughter?

Answer 10

1. Psychological stress
2. Feed deprivation
3. Excessive muscle activity