The Relationship between Marbling, Superoxide Dismutase, and Beef Tenderness

Authors

Nicolas J. Herrera, University of Nebraska - Lincoln
Emery K. Wilkerson, University of Nebraska - LincolnFollow
Katherine I. Domenech-Perez Perez, University of Nebraska-LincolnFollow
Felipe A. Ribeiro, University of Nebraska - LincolnFollow
Michael D. Chao, California State University, Chico
Chris Calkins, University of Nebraska - LincolnFollow

Date of this Version

2018

Citation

2018 Nebraska Beef Cattle Report. University of Nebraska Extension MP105. Lincoln, NE.

Comments

© 2017 The Board Regents of the University of Nebraska.

Abstract

This study was conducted to evaluate the relationships between animal oxidative status (as indicated by superoxide dismutase [SOD] activity) to marbling and beef tenderness. Prime and Select-grade strip loins were selected and aged for 2, 7, 14, 21, and 28 days for Warner Bratzler shear force, Troponin-T, and SOD activity. Results showed that meat exhibiting higher levels of marbling had lower shear force values and thus were more tender. Low-marbled samples tended to have a greater tenderness response to aging. The effect of oxidative stress, however, was not evident in this study as SOD values were similar. Although the effects of oxidative stress on beef tenderness are still unclear, results from this study provide a conceptual foundation for a new research perspective on meat tenderness.