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Effects of Sex Condition, Genotype, Diet and Carcass Electrical Stimulation on the Collagen Content and Palatability of Two Bovine Muscles^1,2,

US Department of Agriculture, Clay Center, NE 68933

Abstract

Longissimus muscle steaks and semimembranosus roasts were obtained for observations of collagen and sensory characteristics from carcasses of intact or castrated male Angus or Simmental cattle that were fed either a low- or high-energy density diet. Right sides of carcasses were electrically stimulated (ES). Data were expressed at a constant percentage of rib fat. Steaks and roasts were observed to be equal in shear force requirement. Steaks obtained from intact males were less (P<.05) tender than steaks from castrated males. Although not statistically significant, intact males tended to possess lean with greater (P>.05) quantities of collagen that was less (P>.05) soluble. No differences were observed between breed groups for sensory characteristics. Meat from cattle produced on the low-energy diet was more (P<.01) tender and tended (P>.05) to possess less sensory-panel-perceived and chemically extracted (P<.05) collagen. Total collagen content of the lean was not highly associated with subjective or objective measures of meat textural properties. Variation in percentage of soluble collagen was moderately associated with sensory-panel tenderness, perceived connective tissue and ease of fragmentation. Data suggest that solubility of connective tissue rather than total amount of connective tissue is more highly associated with sensory characteristics. Electrical stimulation of carcasses had no appreciable effect on observed carcass lean muscle color, texture or sensory characteristics.

¹ Mention of trade name, proprietary products 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.

² Appreciation is extended to Ms. M. Stones for stenographic work.

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

⁴ Present address: Kleberg Center, Dept. of Anim. Sci., Texas A&M Univ., College Station, TX 77843.