Muscle profiling of retail characteristics within the Canadian cull cow grades

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 cowgraded 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.

Tenderness and sensory attributes of 11 muscles from carcasses within the Canadian cull cow grades

“…The IF, LT, LL, and PM from UTM carcasses had among the highest fat content (Roberts et al 2017); these same muscles were not consistently associated with higher beef flavour intensities in UTM animals in this study. However, it is worth noting beef flavour intensity was significantly higher in the LT and IF from D4 carcasses, which did have a higher fat content (Roberts et al 2017). Meat from cows of the Spanish breed Galician Blond is sold as a specialty dish in Europe claiming a highly intense beef flavour (Cumming 2015).…”

“…Higher fat content has been associated with more intense meat flavour and many flavour compounds that contribute to meat flavour are products of lipid breakdown (Calkins and Hodgen 2007). The IF, LT, LL, and PM from UTM carcasses had among the highest fat content (Roberts et al 2017); these same muscles were not consistently associated with higher beef flavour intensities in UTM animals in this study. However, it is worth noting beef flavour intensity was significantly higher in the LT and IF from D4 carcasses, which did have a higher fat content (Roberts et al 2017).…”

“…As discussed above, the PM is consistently a tender cut of meat from youthful carcasses. However, profiling of the retail characteristics for the PM showed this muscle is darker from cow carcasses (Roberts et al 2017); packaging strategies utilizing MAP or nitrite-coated film in vacuum packing could reduce the colour deficiency (Yang et al 2016), making the PM from D-graded carcasses suitable for retail display. The IF from mature carcasses maintains similar colour to UTM (Roberts et al 2017).…”

“…However, profiling of the retail characteristics for the PM showed this muscle is darker from cow carcasses (Roberts et al 2017); packaging strategies utilizing MAP or nitrite-coated film in vacuum packing could reduce the colour deficiency (Yang et al 2016), making the PM from D-graded carcasses suitable for retail display. The IF from mature carcasses maintains similar colour to UTM (Roberts et al 2017). The decreases in the tenderness of the IF from D1 and OTM were relatively minor; therefore, this cut could potentially be sold in retail without a major price discount and utilizing PVC overwrapped packaging.…”

“…The decreases in the tenderness of the IF from D1 and OTM were relatively minor; therefore, this cut could potentially be sold in retail without a major price discount and utilizing PVC overwrapped packaging. As well, Roberts et al (2017) profiled mature carcasses for retail characteristics using the same set of muscles sampled here; all but the RF and PM from OTM carcasses did not have darker lean. The current study found many of the muscles from OTM carcasses were only moderately less tender; therefore, some meat from OTM carcasses may be suitable for retail display without further tenderness intervention.…”