Muscle profiling of retail characteristics within the Canadian cull cow grades

Muscle profiling of retail characteristics within the Canadian cull cow grades

Composition, drip loss, objective colour, and measures of colour stability during 3 d of retail display were benchmarked for 11 muscles obtained from youthful beef and cow carcasses (n = 120). Traits were compared between the muscles from cow carcasses, graded using the Canadian grading system (D1,...

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Veröffentlicht in:Canadian journal of animal science 2017-12, Vol.97 (4), p.562-573, Article CJAS-2017-0001
Hauptverfasser: Roberts, J., Rodas-González, A., Juárez, M., López-Campos, Ó., Larsen, I.L., Aalhus, J.L.
Format: Artikel
Sprache:eng
Schlagworte:
Beef
Carcasses
Color
colour
colour stability
Composition
composition des macronutriments
couleur
cull cows
Dentition
Evaluation
Iron
Meat
MEAT SCIENCE
muscle profiling
Muscles
Ossification
profilage des muscles
proximate composition
Stability
stabilité de couleur
Teeth
vaches de réforme
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Zusammenfassung:Composition, drip loss, objective colour, and measures of colour stability during 3 d of retail display were benchmarked for 11 muscles obtained from youthful beef and cow carcasses (n = 120). Traits were compared between the muscles from cow carcasses, graded using the Canadian grading system (D1, D2, D3, and D4; >50% ossification), and muscles from A/AA youthful carcasses [identified as under 30 mo (UTM) of age based on dentition and
ISSN:0008-3984
1918-1825
DOI:10.1139/cjas-2017-0001