Tenderness and sensory attributes of 11 muscles from carcasses within the Canadian cull cow grades

The eating quality and shear force of meat from mature beef carcasses graded within the Canadian grading system were compared with youthful carcasses. Eleven muscles were obtained from mature-graded carcasses with >50% ossification (D1, D2, D3, and D4; n = 84) and youthful carcasses with 0.05)....

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Veröffentlicht in:	Canadian journal of animal science 2018-06, Vol.98 (2), p.230-240
Hauptverfasser:	Roberts, Jordan C., Rodas-González, Argenis, Juárez, Manuel, López-Campos, Óscar, Larsen, Ivy L., Aalhus, Jennifer L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Carcasses cows Dentition Eating quality Evaluation Flavor force de cisaillement grading system Intervention Meat Meat processing muscle Muscle contraction Muscles Ossification palatability palatabilité Quality management Sensory evaluation Sensory properties shear force système de classement Teeth vaches
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