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J. Anim Sci. 2008. 86:1904-1916. doi:10.2527/jas.2007-0478
© 2008 American Society of Animal Science
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ANIMAL PRODUCTS

Chemical properties of cow and beef muscles: Benchmarking the differences and similarities1,2

L. E. Patten*, J. M. Hodgen*, A. M. Stelzleni{dagger}, C. R. Calkins*,3, D. D. Johnson{dagger} and B. L. Gwartney{ddagger}

* Department of Animal Science, University of Nebraska, Lincoln 68583-0908; and {dagger} Department of Animal Sciences, University of Florida, Gainesville 32611; and {ddagger} National Cattlemen’s Beef Association, Englewood, CO 80155

3 Corresponding author: ccalkins1{at}unl.edu

The objective of this study was to identify muscles from cow populations that are equivalent or may possibly be made equivalent to muscles from A-maturity, Select-grade cattle in terms of chemical, compositional, and color characteristics. Objective color, expressible moisture, proximate composition, pH, heme iron concentration, and total collagen content were determined for 9 muscles (M. gluteus medius, M. infraspinatus, M. longissimus dorsi, M. psoas major, M. rectus femoris, M. tensor fascia latae, M. teres major, M. triceps brachii lateral-head, and M. triceps brachii long-head) from 15 cattle from each of 5 commercially identified populations [fed beef cows (B-F), non-fed beef cows (B-NF), fed dairy cows (D-F), non-fed dairy cows (D-NF), and A-maturity, Select-grade cattle (SEL)]. Muscles from B-F and B-NF populations were more similar to the SEL than were the D-F and D-NF. There were 2 muscles, the M. infraspinatus and M. teres major, from the population of B-F that were similar, physically and chemically, to SEL in most traits. The majority of the 9 muscles from the cows did not differ (P < 0.05) from SEL for percentage expressible moisture, proximate composition, and total collagen content. However, notable differences in pH, objective color L*, total pigment content, and heme iron content existed between cow populations and SEL. The muscles from SEL had significantly (P < 0.05) lower total pigment and heme iron concentrations. These differences likely relate to the visual appearance of muscles from the different populations of cattle. Two of the 9 muscles studied were similar among cow populations and A-maturity, Select-grade beef.

Key Words: cow muscle • beef • color • composition • dairy • muscle property




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