Tenderness and sensory attributes of eleven muscles from carcasses within the Canadian cull cow grades
Citation
Roberts, J. C., Rodas-González, A. R., Juárez, M., Lopez-Campos, O., Larsen, I. L., & Aalhus, J. L. Tenderness and sensory attributes of eleven muscles from carcasses within the Canadian cull cow grades. Canadian Journal of Animal Science. https://doi.org/10.1139/CJAS-2017-0105
Plain language summary
The eating quality and tenderness of meat from mature beef carcasses graded within the Canadian grading system (quality grades: D1, D2, D3, D4) were compared to youthful carcasses. Eleven muscles were obtained from mature graded carcasses and youthful carcasses. These muscles were aged 14 d prior to evaluations. Many muscles from mature graded carcasses were juicier than from youthful carcasses, however, most were less tender. The tenderloin was tender from mature carcasses, particularly in D1 carcasses where tenderness measures were not different from the tenderloin from youthful carcasses. Tenderness from the flat iron of D1 carcasses were similar to youthful carcasses. Some muscles from mature carcasses were more flavourful, while flavour intensity was lower in several muscles from D3. Changes to eating quality attributes differed between mature grades; therefore, processors could potentially use the information presented here as a guide for utilizing cuts which retain high eating quality and separating those requiring tenderness intervention to reach consumer acceptability.
Abstract
The eating quality and shear force of meat from mature beef carcasses graded within the Canadian grading system was compared to youthful carcasses. Eleven muscles were obtained from mature graded carcasses with >50% ossification (D1, D2, D3 and D4; n=84) and youthful carcasses with <50% ossification A/AA grades youthful carcasses (over [OTM]; n=18, and under [UTM] 30 months of age; n=18, based on dentition); muscles were aged 14 d prior to sensory and shear force analysis. Many muscles from mature graded carcasses were juicier than UTM, however, most were less tender (P < 0.05). Psoas major was tender, particularly in D1 and OTM carcasses where tenderness measures were not significantly different from UTM (P > 0.05). Shear force values from the infraspinatus of D1 and OTM carcasses were not different from UTM. Flavour intensity was higher in several muscles from D1, D2 and D4 carcasses (P < 0.05), while flavour intensity was lower in several muscles from D3 (P < 0.05). Changes to eating quality attributes differed between mature grades; therefore, processors could potentially use the information presented here as a guide for utilizing cuts which retain high eating quality and separating those requiring tenderness intervention to reach consumer acceptability.