Effect of chronological age and sex on tenderness and juiciness of beef from cattle raised in Puerto Rico

Abstract

Effects of chronological age (0, 2, 4, 6, and 8 permanent Incisors [PI]) and sex were evaluated on meat quality of the Longissimus lumborum muscle using 130 beef-type animals. Hot carcass weight (HCW), intramuscular fat (IF), pH, tenderness (WBS), color (L*, a*, and b*), water holding capacity and sensory properties (tenderness, juiciness, and general acceptance) were evaluated. Females had lower HCW (178 vs. 252 kg; P<0.0001), greater IF (6.48 vs. 3.87%; P<0.0001), and higher pH (5.74 vs. 5.59; P=0.0179). As age increased, IF decreased in males, while the opposite occurred in females (P=0.0153). Younger animals had lighter, redder, and yellower meat (greater L*, a* and b*, respectively; P<0.05). Higher pH resulted in lower L*, a* and b* values (P<0.05) and a lower proportion of water liberated evident by a negative correlation of -0.57 (P<0.0001). Females had more tender meat (8.06 vs. 9.08 kg; P<0.05). An interaction between sex and age (P=0.0011) resulted from females with 6 and 8 PI and males with 8 PI having lower WBS. Although unexpected, these results could have been influenced by greater pH and IF within these age categories. The sensory panel found no differences in any of the attributes tested (P>0.05). To better understand how age and sex affect meat quality, pH variations must be addressed.

Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer

“…Result of the pH values is in agreement with that color values has a negative correlation with muscle pH values [28], meanwhile, Jeremiah et al [29] found that steers had the lowest ultimate pH values and bulls had the highest compared with steers, bulls and heifers. Regarding aging time, color values increased with increased aging time, especially in bulls and cows (p < 0.05).…”