Effects of Age on Quality of Beef from Qinchuan Cattle Carcass

Li, Lin-Qiang; Tian, Wanqiang; Liu, Zan

doi:10.1016/s1671-2927(11)60176-4

Cited by 11 publications

(8 citation statements)

References 23 publications

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“…On the other hands, Cooking loss and the shear force values of both muscles for the 5 month group was significantly higher than those for the 8 month group. Similar findings were obtained by authors [13] showing cooking loss decreased with increasing age. Generally, the beef muscle becomes tough with increasing age of the animal, indicating a possible structural change in collagen [12].…”

Section: Resultssupporting

confidence: 92%

“…This is in similar to the ones found by Cho et al [7] who indicated the protein and fat contents were increased with increasing month of age. Similarly, previous studies [12, 13] also found that protein content in beef loin muscles increased with advancing age. Tuma et al [14] showed the longissimus dorsi muscle from the 6-month calves contained 72.63 % moisture, 21.24 % protein, 1.1 % ash content.…”

Section: Resultssupporting

confidence: 81%

“…On the other hands, a* (redness) of both muscles for the 8 month group were higher than those for the 5 month groups (Table 3). This is demonstrated by the findings [13] that L* decreased with older age, whereas a* increased. Similarly, Tuma et al [20] also showed longissimus dorsi steaks were darker red with increasing month of age.…”

Section: Resultsmentioning

confidence: 80%

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Physicochemical traits of Holstein loin and top round veal from two slaughter age groups

2015

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The objective of this study was to investigate the physicochemical and microbial quality of loin (m. longissimus dorsi) and top round (m. Semimembranosus) in Holstein veal produced from two slaughter age groups (5 and 8 months of age). A total of 20 Holstein calves were randomly selected from a local cattle farm. The slaughtered cold carcasses were vacuum-packaged. The samples were analyzed for proximate composition and physicochemical analyses and stored for 1, 7, 10, 20 and 30 days for microbiological analyses. Fat and protein contents of loin for the 8 month group were higher than those for the 5 month groups (p < 0.05). For both loin and top round muscles, the pH, cooking loss and the shear force values for the 5 month group was higher than those for the 8 month group (p < 0.05). On the other hands, the water-holding capacity (WHC) for the 8 month group was higher than those for the 5 month group (p < 0.05). In terms of meat color, CIE L* (lightness) for both muscle were higher in the 5 month group than in the 8 month groups. On the other hands, a* (redness) were higher in the 8 month group than in the 5 month groups (p < 0.05). Total aerobic counts in all samples remained up to 30 days at values less than 7 log CFU/g. However, there was no significant difference for both muscles between the two age groups. The results indicate that Holstein muscles from the 8 month group had desirable quality properties than those from the 5 month group.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 81%

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Physicochemical traits of Holstein loin and top round veal from two slaughter age groups

2015

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“…The pH values of Hanwoo ranged from 5.57 to 5.87, whereas the Holstein samples ranged from 5.45 to 5.77. During all manufacturing periods, the pH of Hanwoo sample was significantly higher than that of Holstein sample (P < 0.05), which is consistent with the findings of Li et al [ 37 ], who reported that the pH depended on the fat content. There was no significant changes in pH for Hanwoo sample from week 5 and Holstein sample from week 1 up to 10 weeks.…”

Section: Resultssupporting

confidence: 90%

Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea

Lee

Kim

2023

Heliyon

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“…The CIE b* values of the loin (4.94) and top round (5.95) muscles from the 12 mon-old group were significantly higher than those from the other age groups ( p <0.05). Li et al . (2011) reported that meat color (a*) values significantly increased ( p <0.05) with age, from 3 to 9 and from 12 to 15 mon in young Qinchuan cattle from China.…”

Section: Resultsmentioning

confidence: 99%

Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages

Cho¹,

Kang²,

Seong³

et al. 2014

Korean Journal for Food Science of Animal Resources

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The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering age increased. In terms of meat color, for both muscle types, CIE L* values were decreased, whereas CIE a* values and myoglobin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than in the other groups. The Warner–Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group; however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin and top round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity (WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-old groups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA), and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin muscle from the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round muscle from the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.

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Effects of Age on Quality of Beef from Qinchuan Cattle Carcass

Cited by 11 publications

References 23 publications

Physicochemical traits of Holstein loin and top round veal from two slaughter age groups

Physicochemical traits of Holstein loin and top round veal from two slaughter age groups

Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea

Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages

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