Effect of Animal Age on the Tenderness of Selected Beef Muscles

Shorthose, W. R.; Harris, P. V.

doi:10.1111/j.1365-2621.1990.tb06004.x

Cited by 154 publications

(78 citation statements)

References 27 publications

(32 reference statements)

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“…Animal maturity has been well established as a valuable indicator of eating quality through its negative relationship with tenderness (Shorthose and Harris, 1990;Schonfeldt and Strydom, 2011). As an animal matures crosslinks develop within all collagen, including the collagen present in muscle tissue.…”

Section: Introductionmentioning

confidence: 99%

Ossification score is a better indicator of maturity related changes in eating quality than animal age

Bonny

Pethick

Legrand

et al. 2016

animal

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Ossification score and animal age are both used as proxies for maturity-related collagen crosslinking and consequently decreases in beef tenderness. Ossification score is strongly influenced by the hormonal status of the animal and may therefore better reflect physiological maturity and consequently eating quality. As part of a broader cross-European study, local consumers scored 18 different muscle types cooked in three ways from 482 carcasses with ages ranging from 590 to 6135 days and ossification scores ranging from 110 to 590. The data were studied across three different maturity ranges; the complete range of maturities, a lesser range and a more mature range. The lesser maturity group consisted of carcasses having either an ossification score of 200 or less or an age of 987 days or less with the remainder in the greater maturity group. The three different maturity ranges were analysed separately with a linear mixed effects model. Across all the data, and for the greater maturity group, animal age had a greater magnitude of effect on eating quality than ossification score. This is likely due to a loss of sensitivity in mature carcasses where ossification approached and even reached the maximum value. In contrast, age had no relationship with eating quality for the lesser maturity group, leaving ossification score as the more appropriate measure. Therefore ossification score is more appropriate for most commercial beef carcasses, however it is inadequate for carcasses with greater maturity such as cull cows. Both measures may therefore be required in models to predict eating quality over populations with a wide range in maturity.

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Section: Introductionmentioning

confidence: 99%

Ossification score is a better indicator of maturity related changes in eating quality than animal age

Bonny

Pethick

Legrand

et al. 2016

animal

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“…intermuscular comparisons. Shorthose and Harris (1990) pointed out that collagen-rich muscles were more likely to show age-associated toughness of beef.…”

Section: Collagen Content and Solubilitymentioning

confidence: 99%

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Nian

Kerry

Prendiville

et al. 2017

Irish Journal of Agricultural and Food Research

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Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.

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“…But different scientists ascribed this increase to different reasons. Shorthose and Harris (1990) reported decreased tenderness of all muscles as animal age increased from 10 to 60 months. They attributed this decrease in tenderness to changes in collagen rather than the myofibrils, with the changes in collagen being muscle-dependent.…”

Section: Introductionmentioning

confidence: 94%

“…Many studies have shown that meat tenderness decreases with animal age (Judge and Aberle, 1982;Shorthose and Harris, 1990;Moon et al, 2006). But different scientists ascribed this increase to different reasons.…”

Section: Introductionmentioning

confidence: 99%

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Zhou

et al. 2007

Animal

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This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical strength and transition temperature of intramuscular connective tissue increased (P , 0.05) with carcass maturity before body maturation, whilst moisture, total collagen, fibre diameter decreased after body maturation. Warner-Bratzlar shear force (WBSF) of cooked meat increased with maturity before body maturation due to the muscle atrophy, and thus the decline of moisture content and the increase of cooking losses. After body maturation, the increase of WBSF was neutralised by the increase of intramuscular fat, the decrease of total collagen and the elongation of sarcomere length.

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Effect of Animal Age on the Tenderness of Selected Beef Muscles

Cited by 154 publications

References 27 publications

Ossification score is a better indicator of maturity related changes in eating quality than animal age

Ossification score is a better indicator of maturity related changes in eating quality than animal age

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

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