J. Anim Sci.
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J. Anim Sci. 1975. 41:541-547.
© 1975 American Society of Animal Science
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Quality Characteristics of Bovine Meat. II. Beef Tenderness in Relation to Individual Muscles, Age and Sex of Animals and Carcass Quality Grade1

E. Prost, E. Pelczynska2 and A. W. Kotula3

Academy of Agriculture, Lublin, Poland

Abstract

Tenderness of seven muscles of 80 bovine carcasses was measured by sensory evaluation and shear value in relation to age and sex of animals and postslaughter carcass grade. Significant differences in tenderness for individual muscles were found. The psoas major muscle was the most tender and the biceps fermoris the least tender. The meat of young animals was generally more tender than that of the adult ones. However, in the particular muscles, no regular decrease in tenderness with the age of animals was found, and in the psoas major muscle no differences in tenderness were found. In general, sex of animals and quality grade of carcasses did not significantly affect tenderness. Sensory data were correlated significantly (P<01) with shear values (r = –.64) for all animals studied.

Footnotes

1 Supported by PL-480 Grant No. FG-229 from U. S. Department of Agriculture.

2 Department of Hygiene and Animal Products, Academy of Agriculture, Lublin, Poland.

3 Meat Science Research Laboratory, Agricultural Research Service, U. S. Department of Agriculture, Beltsville, Maryland 20705.




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[Abstract] [Full Text] [PDF]


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Copyright © 1975 by the American Society of Animal Science.