ArticleBMC biochemistry2012
Cluster analysis application identifies muscle characteristics of importance for beef tenderness.
Article in BMC biochemistry, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 73 citations in OpenAlex.
- Integrated analysis of phenotypes and whole-transcriptome data for the preliminary exploration of molecular regulatory networks influencing beef quality.Food chemistry. Molecular sciences · 2026Article
- Eating Quality of Ribeye Steaks From Young Bulls and Steers Is Comparable: A Study Examining the Effect of Sex, Frame Size, and Feed Time on Palatability Attributes.Food science & nutrition · 2025Article
- Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle.Food science of animal resources · 2025Article
- Evaluation of the Growth Performance and Meat Quality of Different F1 Crosses ofAnimals : an open access journal from MDPI · 2024Article
- Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading.Journal of imaging · 2024Article
- Comparison of Nutritional and Meat Quality Characteristics between Two Primal Cuts from Aceh Cattle in Aceh Province, Indonesia.Veterinary medicine international · 2021Article
- Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits.Foods (Basel, Switzerland) · 2020Article
- The Profiling of DNA Methylation and Its Regulation on Divergent Tenderness in Angus Beef Cattle.Frontiers in genetics · 2020Article
- Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits ofFoods (Basel, Switzerland) · 2019Article
- Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat.Foods (Basel, Switzerland) · 2019Article
- ATP Sensitive Potassium Channels in the Skeletal Muscle Function: Involvement of the KCNJ11(Kir6.2) Gene in the Determination of Mechanical Warner Bratzer Shear Force.Frontiers in physiology · 2016Review
- Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers.Korean journal for food science of animal resources · 2015Article
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundAn important controversy in the relationship between beef tenderness and muscle characteristics including biochemical traits exists among meat researchers. The aim of this study is to explain variability in meat tenderness using muscle characteristics and biochemical traits available in the Integrated and Functional Biology of Beef (BIF-Beef) database. The BIF-Beef data warehouse contains characteristic measurements from animal, muscle, carcass, and meat quality derived from numerous experiments. We created three classes for tenderness (high, medium, and low) based on trained taste panel tenderness scores of all meat samples consumed (4,366 observations from 40 different experiments). For each tenderness class, the corresponding means for the mechanical characteristics, muscle fibre type, collagen content, and biochemical traits which may influence tenderness of the muscles were calculated.
resultsOur results indicated that lower shear force values were associated with more tender meat. In addition, muscles in the highest tenderness cluster had the lowest total and insoluble collagen contents, the highest mitochondrial enzyme activity (isocitrate dehydrogenase), the highest proportion of slow oxidative muscle fibres, the lowest proportion of fast-glycolytic muscle fibres, and the lowest average muscle fibre cross-sectional area. Results were confirmed by correlation analyses, and differences between muscle types in terms of biochemical characteristics and tenderness score were evidenced by Principal Component Analysis (PCA). When the cluster analysis was repeated using only muscle samples from m. Longissimus thoracis (LT), the results were similar; only contrasting previous results by maintaining a relatively constant fibre-type composition between all three tenderness classes.
conclusionOur results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower cross-sectional area of fibres, and an overall fibre type composition displaying more oxidative fibres than glycolytic fibres.
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