Effects of Three Levels of Nutrition and Age of Animal on the Quality of Beef. I. Palatability, Cooking Data, Moisture, Fat, and Nitrogen

Jacobson, Marion; Fenton, Faith

doi:10.1111/j.1365-2621.1956.tb16939.x

Cited by 33 publications

(10 citation statements)

References 2 publications

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“…Many beef quallty factors are related to maturity levels, and there is strong evidence of a definitsconiumer preference for youthful beef (Dunsing, 1959 Similar results have been reported by other workers (Henrickson and Moore, 1965; Alsmeyer et aI.,1959; Romans et al, 1965;Walter et al, 1963Walter et al, , 1965Jacobson and Fenton, 1956;Webb et al,1964;Breidenstein et aI., L968;Goll et al, 1965 …”

Section: Introductionsupporting

confidence: 63%

Characteristics of Youthful Beef Carcasses in Relation to Weight, Age and Sex: Iii. Meat Quality Attributes

Martin¹,

Fredeen²,

Weiss³

1971

Can. J. Anim. Sci.

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Section: Introductionsupporting

confidence: 63%

Characteristics of Youthful Beef Carcasses in Relation to Weight, Age and Sex: Iii. Meat Quality Attributes

Martin¹,

Fredeen²,

Weiss³

1971

Can. J. Anim. Sci.

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“…Similar to previous studies (Jacobson & Fenton, 1956), subcutaneous and intermuscular fat generally increased with age from young (age A) to older (age AB and B) animals. No significant difference was found between the subcutaneous fat content of the different age groups in the prime rib cut (p>0.05), but the intermuscular fat content was found to be significantly higher in the age B and age C than in the age A samples (p = 0.002).…”

Section: Physical Compositionsupporting

confidence: 88%

Effect of animal age and trimming practices on the physical composition of Bonsmara beef

2016

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Increased economic incentive for producing young and leaner carcasses, as well as demand for lean meat from progressively health conscious consumers, are considered drivers for change in carcass composition over time. Furthermore, many retailers trim visible fat from meat to various degrees and consumers increasingly remove visible fat from meat prior to, or after, cooking.The objective of this study was to determine the composition of South African Bonsmara beef from four age groups from different production systems, as well as to extrapolate the effect of fat trimming on physical composition. Fat content of marketable beef has decreased notably since the 1930's, and beef from the South African Bonsmara breed contains less than 10g lipid per 100g after trimming of subcutaneous fat, irrespective of age. Removal of all visible fat reduces the lipid content to less than 5g per 100g, comparing favourably with other lean animal products.

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“…Variation in beef palatability due to nutritional treatment has been reported by Jacobson andFenton (1956), Garrigus et al (1969), Dube et al (1971), Kropfet al (1975), Bowling et al (1977), Smith et al (1979 and Burson et al (1980). These authors noted a decrease in beef palatability due to a lower plane of nutrition.…”

Section: Introductionmentioning

confidence: 66%

Nutritional Effects on Beef Collagen Characteristics and Palatability

Kastner

Hunt

et al. 1981

Journal of Animal Science

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Effects of Three Levels of Nutrition and Age of Animal on the Quality of Beef. I. Palatability, Cooking Data, Moisture, Fat, and Nitrogen

Cited by 33 publications

References 2 publications

Characteristics of Youthful Beef Carcasses in Relation to Weight, Age and Sex: Iii. Meat Quality Attributes

Characteristics of Youthful Beef Carcasses in Relation to Weight, Age and Sex: Iii. Meat Quality Attributes

Effect of animal age and trimming practices on the physical composition of Bonsmara beef

Nutritional Effects on Beef Collagen Characteristics and Palatability

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