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Meat quality and composition of three muscles from French cull cows and young bulls

Published online by Cambridge University Press:  18 August 2016

E. Dransfield ,
J.-F. Martin ,
D. Bauchart ,
S. Abouelkaram ,
J. Lepetit ,
J. Culioli ,
C. Jurie  and
B. Picard
E. Dransfield*
Affiliation:
Station de Recherches sur la Viande, and
J.-F. Martin
Affiliation:
Station de Recherches sur la Viande, and
D. Bauchart
Affiliation:
Unité de Recherche sur les Herbivores, Institut National de la Recherche Agronomique, Theix, 63122 St-Genès-Champanelle, France
S. Abouelkaram
Affiliation:
Station de Recherches sur la Viande, and
J. Lepetit
Affiliation:
Station de Recherches sur la Viande, and
J. Culioli
Affiliation:
Station de Recherches sur la Viande, and
C. Jurie
Affiliation:
Unité de Recherche sur les Herbivores, Institut National de la Recherche Agronomique, Theix, 63122 St-Genès-Champanelle, France
B. Picard
Affiliation:
Unité de Recherche sur les Herbivores, Institut National de la Recherche Agronomique, Theix, 63122 St-Genès-Champanelle, France
*
†E-mail:[email protected]
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Abstract

The quality of grilled steaks was assessed by experienced panellists in longissimus thoracis (LT), semitendinosus (St) and triceps brachii (TB) muscles of Aubrac, Charolais, Limousin and Salers breeds raised in two production systems: 15-, 19- and 24-month-old bulls and 4-, 6- and 8-year-old cull cows.

Scores for sensory ‘initial tenderness’, ‘overall tenderness’, ‘juiciness’, ‘residue after mastication’ and ‘flavour intensity’ for all 497 meats were pooled to derive three eating quality classes.

Meats from the bulls and cows and from the four breeds were evenly distributed among the three eating quality classes. The highest quality class, representing one third of all the meats, contained 45% of the LT, 35% of the TB and 21% of the St muscles and one third of the meats from the 8-year-old cull cows. The meats in this class tended to have finer fibres, a greater proportion of slow oxidative fibres, slower post-mortem glycolysis, lower connective tissue and higher fat contents than those in the lower classes.

Lipid content accounted for proportionately 0·56 of the variation in flavour intensity and pH at 3 h post mortem, 0·52 of the variation in tenderness due to muscle and slaughter age.

Considering both young bulls and cull cows together, tenderness was highest in the meats from 15-month-old bulls and low in the meats from the intermediate age groups, and flavour and juiciness was highest in the meats from the oldest animals from each production system.

Keywords

bullscows, meat compositionmeat qualitysensory evaluation
Type
Growth, development and meat science
Information
Animal Science , Volume 76 , Issue 3 , June 2003 , pp. 387 - 399
Copyright
Copyright © British Society of Animal Science 2003

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