CARCASS CHARACTERISTICS, SENSORY PROPERTIES AND MINERAL CONTENT OF MEAT FROM BULLS AND STEERS Academic Article

abstract

• Thirtythree bulls and 22 steers were slaughtered and subsequent carcasses were evaluated for carcass characteristics. Longissimus muscle samples were analyzed for sensory properties and concentrations of Cu, Fe and Zn. Bulls produced carcasses with older maturity characteristics, larger ribeyes, less fat and produced longissimus steaks that were less tender and had more organoleptically detectable connective tissue than steaks from steers. Zn concentration was significantly correlated to skeletal maturity, fat thickness, ribeye area, connective tissue and tenderness before adjusting for sex. After adjusting for sex, mineral content did not significantly correlate as well with many carcass or sensory properties as before adjusting for sex. Copyright 1989, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell

published proceedings

• Journal of Food Quality

author list (cited authors)

• SEIDEMAN, S. C., CROSS, H. R., & CROUSE, J. D.

citation count

• 14

complete list of authors

• SEIDEMAN, SC||CROSS, HR||CROUSE, JD

publication date

• February 1989

publisher

• Wiley  Publisher

published in

• Journal of Food Quality  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1745-4557.1989.tb00912.x

start page

• 497

end page

• 507

volume

• 11

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1745-4557.1989.tb00912.x