Palatability characteristics of loin steaks from Charolais crossbred bulls and steers. Academic Article

abstract

• 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 < 0001) and sensory panel evaluations of tenderness and overall palatability were lower (P < 0001) for steaks from bulls than from steers. No differences (P > 005) 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.

authors

• Savell, Jeffrey

published proceedings

• Meat Sci

author list (cited authors)

• Griffin, C. L., Stiffler, D. M., Smith, G. C., & Savell, J. W.

citation count

• 5

complete list of authors

• Griffin, CL||Stiffler, DM||Smith, GC||Savell, JW

publication date

• January 1985

publisher

• Elsevier  Publisher

published in

• MEAT SCIENCE  Journal

keywords

• 1102 Cardiorespiratory Medicine And Haematology

PubMed Central ID

• 22054650

Digital Object Identifier (DOI)

• 10.1016/0309-1740(85)90079-8

start page

• 235

end page

• 246

volume

• 15

issue

• 4

URL

• http://dx.doi.org/10.1016/0309-1740(85)90079-8