HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Carroll, F. D. Articles by Noyes, E. V. Search for Related Content PubMed Articles by Carroll, F. D. Articles by Noyes, E. V.

Influence of Carcass Maturity on the Palatability of Beef³

University of California, Davis 95616²

Abstract

Sixteen pairs of steer carcasses and 13 pairs of heifer carcasses were used in this study to determine the effect of maturity on the palatability of beef. All the carcasses were from Herefords or Hereford crosses. Carcasses within a pair were similar in marbling, but differed in physiological maturity although they were produced by animals similar in chronological age. Among the pairs of carcasses, marbling varied from "traces" to "maximum moderate"; maturity varied from A– to A+, except for three carcasses in the B maturity group, and the ages of the animals that produced the carcasses varied from 454 to 760 days. The correlation coefficient between animal age and carcass maturity was small but statistically significant. In most instances, sensory panelists detected no difference in palatability of meat within carcass pairs. When there was a significant difference, meat from the carcass rated higher in maturity was preferred about as often as meat from the carcass rated lower in maturity.

³ This research was supported financially by the California Cattleman's Association California Cattle Feeders Association, California Beef Council and the Western State Meat Packers Association.

¹ Present address: Agricultural Extension Service, Fresno, California.

² Department of Animal Science.