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Understanding the quality of typical and atypical dark cutting beef from heifers and steers.
Mahmood, S; Roy, B C; Larsen, I L; Aalhus, J L; Dixon, W T; Bruce, H L.
Affiliation
  • Mahmood S; Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5.
  • Roy BC; Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5.
  • Larsen IL; Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, Alberta, Canada, T4L 1W1.
  • Aalhus JL; Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, Alberta, Canada, T4L 1W1.
  • Dixon WT; Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5.
  • Bruce HL; Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5. Electronic address: hbruce@ualberta.ca.
Meat Sci ; 133: 75-85, 2017 Nov.
Article in En | MEDLINE | ID: mdl-28651072
ABSTRACT
Dark cutting beef with pH <6.0 may have glucidic potential approaching that of normal beef but has increased toughness that may also be influenced by cattle sex and carcass characteristics. Beef longissimus thoracis (LT) from normal (Canada AA; n=24), and typical (TB4; pH>5.9, n=20) and atypical (AB4; pH<5.9, n=20) dark cutting carcasses were analyzed to investigate relationships between beef quality, pH, glucidic potential and carcass characteristics. Results indicated that reduced lactate and glucidic potential were accompanied by increased pH and reduced L*, a* and b* values. Mean glucidic potential was lowest (P<0.0001) for TB4 whereas glucidic potentials for heifers and steers AB4 LT were sufficient to attain normal pH, substantiating the existence of atypical dark cutting. Warner-Bratzler shear force of AB4 remained higher (P<0.05) than that of Canada AA LT confirming AB4 as the toughest beef irrespective of sex and carcass characteristics.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Quality / Muscle, Skeletal / Red Meat Limits: Animals Country/Region as subject: America do norte Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2017 Document type: Article
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Quality / Muscle, Skeletal / Red Meat Limits: Animals Country/Region as subject: America do norte Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2017 Document type: Article