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Relationship of Mineral Content and Tenderness of Meat from Cattle Differing in Breed, Sex and Age
Author(s) -
MURRAY A. C.,
DOORNENBAL H.,
MARTIN A. H.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11024.x
Subject(s) - shorthorn , breed , tenderness , sire , zoology , meat tenderness , longissimus dorsi , raw meat , food science , chemistry , biology
ABSTRACT The mineral contents and the shear values of raw and cooked meat, respectively, were determined using longissimus dorsi (LD) and semimembranosus (SM) muscles of 100 cattle, 80 of which were approximately 15 months of age and were classified by breed of sire and by sex and 20 of which were mature Shorthorn cows. Correlations between shear values and concentrations of the minerals Cu, Fe, Ca, Zn, Mg, Na and K, indicated that for the LD muscle no correlations were significant (P > 0.05) and for the SM muscle only correlations involving Ca and Fe were significant (P > 0.05). These correlation coefficients, however, were not of a magnitude to encourage the use of mineral concentrations of raw meat for the prediction of cooked beef shear value.