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

Abstract

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.

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

“…This is in agreement with previous reports [7, 16] has indicated WHC in Holstein loin muscles increased with older age. 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.…”

“…Fat and protein contents for the 8 month group were higher than those for the 5 month groups. 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.…”

“…pH values of both muscles for the 5 month group were higher than those for the 8 month groups. These pH values are similar to those reported by authors [7, 14] have shown that pH values were decreased with advancing age. Previous study has reported pH value in veal could be correlated with meat color [15].…”

“…Low L* values may be attributed to increased myoglobin and decreased muscle glycogen [21]. Muscle color varies, and anatomical location of the muscle influences most color traits, including pigment content, reflectance, redness, and the rate of meat discoloration [7]. Color was also correlated with the ultimate pH, such that lightness, redness, and reflectance decreased with an increase in the ultimate pH [15].…”

“…Currently, young Holstein bulls have been problematic for a livestock raiser in Korea. The farmers face serious challenges when they have new-born, male veal, given the unstable market price and low valuation of this product in the domestic beef market [7]. Therefore, the farmers found a solution to advance the slaughtering time by veal production.…”