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Influence of Breed, Sex, Age and Electrical Stimulation on Carcass and Palatability Traits of Three Bovine Muscles¹

US Department of Agriculture^,4, Clay Center, NE 68933

Abstract

Sixty bulls and sixty steers representing four breeds (Charolais, Simmental, Hereford and Angus) were assigned randomly, within breeds, to one of three slaughter age end points (12, 15 or 18 mo). The right side from each carcass was electrically stimulated (ES) within 1 h postmortem. The longissimus (LD), semimembranosus (SM), infraspinatus (IS) and biceps femoris (BF) muscles were removed at 7 d postmortem for sensory and shear analysis. Breed had few significant or practical effects on palatability traits. In contrast to previously reported results, bulls and steers at 12 mo of age were generally less tender than those slaughtered at 18 mo. Total cooking losses were less from bulls except in the 18 mo slaughter group. Bulls were rated more tender than steers at 15 mo but the trend was reversed at 18 mo. Electrical stimulation improved ratings for heat ring (two-toning), lean color and lean firmness. These effects were greater in the 12 mo slaughter age group and greater for steers.

¹ The authors would like to express their appreciation to Ms. Cindy Southard, Sensory Manager; Ms. Alison McCartney, Research Technician and Ms. Marilyn Stones, Secretary, for their assistance.

² Present address: Kleberg Center, Meats and Muscle Biology Section, Dept. of Anim. Sci., Texas A&M Univ., College Station, TX 77843.

³ Roman L. Hruska US Meat Animal Research Center, ARS, P.O. Box 166, Clay Center, NE 68933.

⁴ Mention of trade name, proprietary product or specific equipment does not constitute a guarantee or warranty of the product by the USDA and does not imply its approval to the exclusion of other products that may also be suitable.

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