Palatability characteristics of loin steaks from Charolais crossbred bulls and steers
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Loins from 1 2 - blood or 3 4 - to 7 8 - blood Charolais bulls (n = 60) and steers (n = 64) were obtained at 24 h post mortem from electrically stimulated sides and, at 12 days post mortem, steaks were removed and frozen. Shear force values were higher (P < 0·001) and sensory panel evaluations of tenderness and overall palatability were lower (P < 0·001) for steaks from bulls than from steers. No differences (P > 0·05) in connective tissue amount or off-flavour were detected for steaks from bulls versus steers. Significant correlations between carcass secondary sex characteristics and sensory panel evaluations of tenderness were noted, but the coefficients were not of a magnitude to be considered predictive of tenderness.
author list (cited authors)
Griffin, C. L., Stiffler, D. M., Smith, G. C., & Savell, J. W.
complete list of authors
Griffin, CL||Stiffler, DM||Smith, GC||Savell, JW