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Tough words on making meat tender

November 30, 2004

Thompson John.jpgWays in which an animal can grow muscle and whether this results in a tough or tender piece of steak will be examined on Wednesday, (December 1) when a Professor from the University of New England delivers his inaugural lecture.
"Beef producers are always striving to produce more meat from their animals," Professor John Thompson (pictured) said on the eve of his lecture at Armidale Town Hall.
"How the animal goes about creating this extra muscle in the carcass can impact on the tenderness of the meat and the efficiency of turning grass into muscle."

Examples of different systems which will be examined by Professor Thompson are the extra muscle which is produced by using Hormonal Growth Promotants (HGPs), or Braham cattle, both of which will produce tougher steaks.
Said Professor Thompson: "This is largely because HGP-treated or Brahman animals achieve the extra muscle by slowing protein turnover in the live animal. This in turn impacts on the rate of tenderisation of meat after slaughter and results in a tough steak."
But the mechanism is not the same in all muscles, so only those muscles which have a faster protein turnover in the live animal will produce tougher steaks when treated with HGPs or produced from Brahman carcasses compared to muscles which have a low rate of protein turnover which will show no effect of these treatments.
Other systems that will be discussed include growth rate, where faster growing animals can either improve eating tenderness, or in some situations have no effect on tenderness of the beef.
Professor Thompson has worked extensively in the development of beef and sheep grading schemes which guarantee the tenderness of meat to the consumer. These systems have given Australia a unique advantage in making sure the consumer gets meat that eats as described.
"If we understand the mechanisms by which the extra muscle is produced this will help in developing pre- or post slaughter treatments which may help to overcome the problem" Professor Thompson said.
Professor John Thompson's Inaugural Lecture, The Influence of On-Farm Practices on the Eating Quality of Beef, starts at 7.330pm. It is free and open to the public.
For more information phone Lydia Roberts on 6773 2779 or Professor Thompson on 6773 2228 or (0417) 277 167.

Posted by Lydia Roberts at November 30, 2004 10:33 AM