Open AccessFACTORS RELATED TO LONGISSIMUS TENDERNESS AMONG ALTERNATE METHODS OF LEAN BEEF PRODUCTION
Author(s) -
VANDERWERT WAYNE,
BECHTEL PETER J.,
DEVOL DAVID L.,
MCKEITH FLOYD K.,
BERGER LARRY L.,
SHANKS ROGER D.
Publication year - 1989
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1989.tb00346.x
Subject(s) - tenderness , longissimus , intramuscular fat , meat tenderness , zoology , sarcomere , longissimus muscle , beef cattle , palatability , biology , chemistry , food science , endocrinology , myocyte
A 2 3 factorial arrangement of treatments comparing bull versus steer, Angus versus Limousin, and zeranol implanted versus nonimplanted controls was used as a data source for this trial. Bulls had less intramuscular lipid and more total collagen than steers. Limousin had less intramuscular lipid, shorter sarcomere lengths and a higher percentage of fast‐twitch glycolytic fibers than Angus cattle. Limousin and implanted cattle had more rapid postmortem temperature declines. Chemical, physical and histological traits as well as yield and quality grade traits were used in correlation procedures to examine their relationship with sensory panel tenderness and Warner‐Bratzler shear force values of longissimus muscle steaks. The results of this trial indicate that postmortem muscle temperature decline plays a role in longissimus palatability and must be considered in the production of leaner beef.