Acceptability of selected muscles from poor condition and realimented cull range cows
1979
Dryden, F.D. | Marchello, J.A. | Tinsley, A. | Martins, C.B. | Wooten, R.A. | Roubicek, C.B. | Swingle, R.S.
Animal age had no effect on the muscle weight, marbling score, or intramuscular fat content in 8 muscles from 3-10 year old cows. Tenderness was influenced by animal age in only 1 muscle studied. The 4 muscles which were most tender had very similar values. Aging the beef for 14 days vs. 7 days had a tenderizing effect on only 1 muscle. A taste panel did not rate beef from realimented cows consistently more acceptable than beef from nonfed cows, although 2 out of 8 muscles from refed animals were more tender in shear tests. Thus, realimentation feeding appears to have little effect on tenderness, juiciness and flavor. Cooking temperature had no effect on tenderness of meat from nonfed cows, although tenderness of the realimented beef was significantly greater when cooked at 135 degrees C. Overall acceptability was similar in nonfed and fed beef at 3 cooking temperatures.
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