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 |
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| container_end_page | 573 |
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| container_title | Canadian journal of animal science |
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| creator | Roberts, J. Rodas-González, A. Juárez, M. López-Campos, Ó. Larsen, I.L. Aalhus, J.L. |
| description | 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 |
| doi_str_mv | 10.1139/cjas-2017-0001 |
| format | Article |
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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 <50% ossification or over 30 mo (OTM) of age based on dentition, but <50% ossification]. Muscles from D3-graded carcasses had a lower intramuscular fat content, aside from these carcasses, all other cow carcass grades had muscles with either equivalent or higher fat content. Most muscles from cow carcasses had consistently darker meat (lower L*; P < 0.05), yet the colour stability measures were similar between most muscles from cow-graded carcasses and UTM over 3 d of retail display. Notably, the infraspinatus (flat iron) from cow carcasses did not differ in colour from UTM beef. In general, OTM carcasses had similar colour and composition attributes to the UTM beef. Given the retail performance of muscles from cow carcasses, opportunities may exist to better utilize specific muscles from these carcasses.</description><identifier>ISSN: 0008-3984</identifier><identifier>EISSN: 1918-1825</identifier><identifier>DOI: 10.1139/cjas-2017-0001</identifier><language>eng</language><publisher>Ottawa: Canadian Science Publishing</publisher><subject>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</subject><ispartof>Canadian journal of animal science, 2017-12, Vol.97 (4), p.562-573, Article CJAS-2017-0001</ispartof><rights>Her majesty the Queen in right of Canada 2017. Permission for reuse (free in most cases) can be obtained from RightsLink.</rights><rights>2017 Published by NRC Research Press</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-b344t-713b68a88158df4cec3cf1d637e021c69a7fbbfe11c9f7555abb71c6aba0f4d53</citedby><cites>FETCH-LOGICAL-b344t-713b68a88158df4cec3cf1d637e021c69a7fbbfe11c9f7555abb71c6aba0f4d53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids></links><search><creatorcontrib>Roberts, J.</creatorcontrib><creatorcontrib>Rodas-González, A.</creatorcontrib><creatorcontrib>Juárez, M.</creatorcontrib><creatorcontrib>López-Campos, Ó.</creatorcontrib><creatorcontrib>Larsen, I.L.</creatorcontrib><creatorcontrib>Aalhus, J.L.</creatorcontrib><title>Muscle profiling of retail characteristics within the Canadian cull cow grades</title><title>Canadian journal of animal science</title><description>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 <50% ossification or over 30 mo (OTM) of age based on dentition, but <50% ossification]. Muscles from D3-graded carcasses had a lower intramuscular fat content, aside from these carcasses, all other cow carcass grades had muscles with either equivalent or higher fat content. Most muscles from cow carcasses had consistently darker meat (lower L*; P < 0.05), yet the colour stability measures were similar between most muscles from cow-graded carcasses and UTM over 3 d of retail display. Notably, the infraspinatus (flat iron) from cow carcasses did not differ in colour from UTM beef. In general, OTM carcasses had similar colour and composition attributes to the UTM beef. Given the retail performance of muscles from cow carcasses, opportunities may exist to better utilize specific muscles from these carcasses.</description><subject>Beef</subject><subject>Carcasses</subject><subject>Color</subject><subject>colour</subject><subject>colour stability</subject><subject>Composition</subject><subject>composition des macronutriments</subject><subject>couleur</subject><subject>cull cows</subject><subject>Dentition</subject><subject>Evaluation</subject><subject>Iron</subject><subject>Meat</subject><subject>MEAT SCIENCE</subject><subject>muscle profiling</subject><subject>Muscles</subject><subject>Ossification</subject><subject>profilage des muscles</subject><subject>proximate composition</subject><subject>Stability</subject><subject>stabilité de couleur</subject><subject>Teeth</subject><subject>vaches de réforme</subject><issn>0008-3984</issn><issn>1918-1825</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNplkD1PwzAQhi0EEqWwMltiJcUXx7EzVhGfKjAAs2U7dusqJMVOVPHvcVQGJKbTnZ737vQgdAlkAUCrG7NVMcsJ8IwQAkdoBhWIDETOjtEsjURGK1GcorMYt6nlJeMz9PI8RtNavAu9863v1rh3ONhB-RabjQrKDDb4OHgT8d4PG9_hYWNxrTrVeNVhM7YJ7Pd4HVRj4zk6caqN9uK3ztHH3e17_ZCtXu8f6-Uq07QohowD1aVQQgATjSuMNdQ4aErKLcnBlJXiTmtnAUzlOGNMac3TXGlFXNEwOkdXh73p76_RxkFu-zF06aTMAXJGacmqRC0OlAl9jME6uQv-U4VvCUROzmT9tHyTkzM5OUuB60NA-77v7D98UvwH_wGUkG43</recordid><startdate>20171201</startdate><enddate>20171201</enddate><creator>Roberts, J.</creator><creator>Rodas-González, A.</creator><creator>Juárez, M.</creator><creator>López-Campos, Ó.</creator><creator>Larsen, I.L.</creator><creator>Aalhus, J.L.</creator><general>Canadian Science Publishing</general><general>Canadian Science Publishing NRC Research Press</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>20171201</creationdate><title>Muscle profiling of retail characteristics within the Canadian cull cow grades</title><author>Roberts, J. ; Rodas-González, A. ; Juárez, M. ; López-Campos, Ó. ; Larsen, I.L. ; Aalhus, J.L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-b344t-713b68a88158df4cec3cf1d637e021c69a7fbbfe11c9f7555abb71c6aba0f4d53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Beef</topic><topic>Carcasses</topic><topic>Color</topic><topic>colour</topic><topic>colour stability</topic><topic>Composition</topic><topic>composition des macronutriments</topic><topic>couleur</topic><topic>cull cows</topic><topic>Dentition</topic><topic>Evaluation</topic><topic>Iron</topic><topic>Meat</topic><topic>MEAT SCIENCE</topic><topic>muscle profiling</topic><topic>Muscles</topic><topic>Ossification</topic><topic>profilage des muscles</topic><topic>proximate composition</topic><topic>Stability</topic><topic>stabilité de couleur</topic><topic>Teeth</topic><topic>vaches de réforme</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roberts, J.</creatorcontrib><creatorcontrib>Rodas-González, A.</creatorcontrib><creatorcontrib>Juárez, M.</creatorcontrib><creatorcontrib>López-Campos, Ó.</creatorcontrib><creatorcontrib>Larsen, I.L.</creatorcontrib><creatorcontrib>Aalhus, J.L.</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Canadian journal of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roberts, J.</au><au>Rodas-González, A.</au><au>Juárez, M.</au><au>López-Campos, Ó.</au><au>Larsen, I.L.</au><au>Aalhus, J.L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Muscle profiling of retail characteristics within the Canadian cull cow grades</atitle><jtitle>Canadian journal of animal science</jtitle><date>2017-12-01</date><risdate>2017</risdate><volume>97</volume><issue>4</issue><spage>562</spage><epage>573</epage><pages>562-573</pages><artnum>CJAS-2017-0001</artnum><issn>0008-3984</issn><eissn>1918-1825</eissn><abstract>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 <50% ossification or over 30 mo (OTM) of age based on dentition, but <50% ossification]. Muscles from D3-graded carcasses had a lower intramuscular fat content, aside from these carcasses, all other cow carcass grades had muscles with either equivalent or higher fat content. Most muscles from cow carcasses had consistently darker meat (lower L*; P < 0.05), yet the colour stability measures were similar between most muscles from cow-graded carcasses and UTM over 3 d of retail display. Notably, the infraspinatus (flat iron) from cow carcasses did not differ in colour from UTM beef. In general, OTM carcasses had similar colour and composition attributes to the UTM beef. Given the retail performance of muscles from cow carcasses, opportunities may exist to better utilize specific muscles from these carcasses.</abstract><cop>Ottawa</cop><pub>Canadian Science Publishing</pub><doi>10.1139/cjas-2017-0001</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | 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 |
| title | Muscle profiling of retail characteristics within the Canadian cull cow grades |
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