Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages

Xiong, Youling L.; Mullins, Oliver E.; Stika, J.F.; Chen, Jie; Blanchard, Suzanne P.; Moody, W. G.

doi:10.1016/j.meatsci.2007.04.012

Cited by 65 publications

(53 citation statements)

References 33 publications

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“…Changes in tenderness or collagen solubility owing to animal age have been investigated by many researchers. Xiong et al (2007) studied the influence of the age of mature cows (from 2 to 12 years) on the quality of longissimus dorsi (LD) steaks and reported that steaks produced from 10-to 12-year-old cows showed higher (P <0.05) WBSF values than steaks from 6-to 8-year-olds and from 2-to 4-year-old animals. The authors noted that the steaks from 2-to 4-year-old cows tended to be more tender than those from 6-to 8-year-old cows.…”

Section: Introductionmentioning

confidence: 99%

Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Modzelewska‐Kapituła¹,

Nogalski²,

Kwiatkowska³

2015

SA J. An. Sci.

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The aim of the study was to compare slaughter value, collagen profile, shear force and sensory quality of muscles originating from carcasses of heifers and single-calf cows of Polish Holstein-Friesian x Limousine crossbreds. Eight heifers (540 days old) and eight single-calf cows (836 days old), which were produced in a semi-intensive system, were included in the study. Single-calf cows were heavier than the heifers, which had higher dressing percentages and average daily gains. Calving and age at slaughter did not influence cooking loss of semimembranosus (SEM) and infraspinatus (INF) muscles or the shear force of SEM. The ventral part of the INF muscle from single-calf cows exhibited higher shear force values. In both muscles, higher water-soluble and lower acid-soluble collagen contents were noted in heifers compared with single-calf cows. There were no differences in sensory quality of SEM obtained from the carcasses of singlecalf cows and heifers, whereas cross-section appearance, tenderness, juiciness and overall acceptability of INF were scored higher for single-calf cows than for heifers. Thus, it can be concluded that heifers and single-calf cows produce meat with similar eating quality.

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Section: Introductionmentioning

confidence: 99%

Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Modzelewska‐Kapituła¹,

Nogalski²,

Kwiatkowska³

2015

SA J. An. Sci.

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“…Furthermore, the oxidative stability of meat may be affected by animal age. Lipid oxidation that occurs in post-mortem meat can be a major impediment to the successful marketing of cow meat (Xiong et al, 2007); the discoloration resulting from myoglobin oxidation could negatively affect the utility of the meat. Boccard et al (1979) reported that increased chronological age in cattle resulted in dark-colored lean meat.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow

Cho¹,

Kang²,

Kang³

et al. 2013

Korean Journal for Food Science of Animal Resources

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This study was performed to investigate the influence of age on the physicochemical properties of strip loin (m. longissimus lumborum), chuck tender (m. supraspinatus), and eye of round (m. semitendinosus) of Hanwoo cows. Hanwoo cows (n=126; 24-194 mon; live weight, 270-500 kg) were slaughtered and three muscles were obtained according to 3 age groups (G1, < 5 years old; G2, 6-8 years old; G3, > 9 years old). The chuck tender had significantly higher protein contents in G3 than in G1 or G2 (p<0.05). For strip loin and chuck tender, G1 had significantly higher intramuscular fat contents than G3 (p<0.05). The chuck tender had significantly higher b* (yellowness) values for G2 than for G1 (p<0.05). The three muscles had significantly higher cooking loss (%) and lower WHC (%) in G3 than in G1 or G2 (p<0.05). WBS values of strip loin were significantly higher in G3 than in the other groups (p<0.05). The three muscles had higher C18:1n9 in G1 than that in the other groups. The total content of saturated fatty acids was significantly higher in G3 than in G1 for all 3 muscles (p<0.05). Regarding free amino acid contents, G1 had significantly higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine, and lysine in the strip loin than G2 or G3 (p<0.05). In conclusion, young cow beef were higher in the WHC, intramuscular fat and free amino acids contents, whereas old cow beef had higher cooking loss and WBS (p<0.05).

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“…There is a tendency for meat originating from older animals to be juicier, to have more flavour but to be less tender (Lawrie and Ledward 2006), owing to an increase in polypeptide cross-linking of the collagen as well as a decrease in its solubility upon heat treatment or cooking. This has been verified by numerous studies which correlate age with the tenderness of meat (Xiong et al 2007;Schönfeldt and Strydom 2011). Along with the changes in the connective tissue with age there also seems to be an increase in flavour intensity (Lawrie and Ledward 2006).…”

Section: Age and Gendermentioning

confidence: 64%

Gamebirds: A sustainable food source in Southern Africa?

2013

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In order to alleviate the current food security situation the world is faced with, it is essential to investigate meat sources which have the potential to be used in a sustainable manner. This review provides substantial arguments to prove the viability of sport hunted wildfowl as a food source in Southern Africa. However, before the use of wildfowl meat can be realised, there are certain challenges to overcome in order to ensure meat of the best possible quality reaches the consumer. Important aspects to consider regarding the eating quality of wildfowl meat are identified and include the physical activity of the different portions and muscle fibre types, diet, breeding, age and gender as well as the post mortem handling/ageing of the meat. The safety issues involved in producing gamebird meat i.e. shot contamination (microbial or lead), are also discussed. Other areas that warrant scientific research include investigating the intrinsic and extrinsic factors that may have an influence on the ultimate meat quality and exploring possible techniques of improving the eating quality of wildfowl meat. The insights these investigations will provide have the potential to increase the commercial viability, directly or indirectly, of African wildfowl meat and thus contribute to food security.

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Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages

Cited by 65 publications

References 33 publications

Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow

Gamebirds: A sustainable food source in Southern Africa?

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