Cutability and palatability comparisons of Charolais crossbred bulls and steers.
| Main Author: | |
|---|---|
| Other Authors: | , , |
| Format: | Thesis Book |
| Language: | English |
| Published: |
1983.
|
| Subjects: | |
| Online Access: | Link to ProQuest Copy Link to OAKTrust copy |
| Abstract: | Carcasses from one hundred twenty-eight 1/2-blood and 3/4 to 7/8-blood Charolais crossbred bulls and steers were utilized to study differences in retail product yield, effects of electrical stimulation on carcass quality and meat palatability of bulls and steers, palatability differences in steaks from bulls and steers, consumer acceptance of steaks and roasts from bulls and steers, and differences in histological characteristics and collagen content of steaks from bulls and steers. Sex effects contributed more to the variation in traits studied than breed effects. Charolais crossbred bulls (n = 36) had higher percentages of wholesale cuts, trimmed subprimals, trimmed primals and edible portion but lower percentages of fat trim than steers (n = 36). The 3/4 to 7/8 blood group had slightly less fat trim but slightly higher percentages of bone than the 1/2-blood group. Electrically stimulated sides (n = 44) had more youthful lean color but were less firm than sides not electrically stimulated. Shear force values were lower but sensory panel scores were not different for steaks from electrically stimulated versus not electrically stimulated sides. Loin steaks (n = 124) from electrically stimulated carcasses of Charolais crossbred steers had lower shear force values, lower cooking losses, higher tenderness and higher overall palatability ratings than those from bulls. Significant correlations between carcass secondary sex characteristics and sensory panel muscle fiber tenderness, connective tissue amount and overall tenderness were detected. Of the 2855 questionnaires distributed in the consumer studies, 1479 were returned. Over 90% of the consumers indicated that the color of the steaks and roasts was acceptable. Consumers found that steaks from the rib, loin and top butt (sirloin) from bulls were less tender than those from steers; no differences in tenderness of steaks from the round and chuck of bulls and steers were observed. Bulls had more soluble, insoluble and total collagen, higher percentages and percentage areas of red fibers but lower percentages and percentage areas of white fibers than steers. As insoluble and total collagen content increased, shear force values and cooking losses significantly increased. More masculine carcasses had more collagen, larger fiber diameters and higher percentages and percentage areas of red fibers than less masculine carcasses. |
|---|---|
| Item Description: | "Major subject: Animal Science." Typescript (photocopy). Vita. |
| Physical Description: | xiv, 161 leaves ; 29 cm |
| Bibliography: | Includes bibliographical references (leaves 145-156). |