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

Youling L. Xiong; Oliver E. Mullins; John F. Stika; Jie Chen; Sue P. Blanchard; William G. Moody

doi:10.1016/j.meatsci.2007.04.012

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

Youling L. Xiong, Oliver E. Mullins, John F. Stika, Jie Chen, Sue P. Blanchard, William G. Moody

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

61 Scopus citations

Abstract

Two experiments were conducted to investigate the influence of age of mature cows (2-4 yr, 6-8 yr, and 10-12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks were stored at 3 °C for 0-10 d. Steaks from more mature cows had an increased (P < 0.05) Warner-Bratzler shear force (WBSF) and a slower troponin-T post-mortem degradation. Storage reduced WBSF in all steak samples regardless of animal age. In Experiment 2, Semitendinosus (ST) and Semimembranosus (SM) patties were stored at 3 °C for 0-7 d simulating retail display. The rate of lipid oxidation during storage increased with animal age (P < 0.05) and was greater in ST than in SM patties. However, myoglobin oxidation was minimally affected by animal age. Thus, advanced maturation not only intensified cow meat toughness but also lowered its oxidative stability.

Original language	English
Pages (from-to)	105-113
Number of pages	9
Journal	Meat Science
Volume	77
Issue number	1 SPEC. ISS.
DOIs	https://doi.org/10.1016/j.meatsci.2007.04.012
State	Published - Sep 2007

Keywords

Beef
Cow
Lipid oxidation
Myoglobin
Proteolysis
Tenderness

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2007.04.012

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title = "Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages",

abstract = "Two experiments were conducted to investigate the influence of age of mature cows (2-4 yr, 6-8 yr, and 10-12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks were stored at 3 °C for 0-10 d. Steaks from more mature cows had an increased (P < 0.05) Warner-Bratzler shear force (WBSF) and a slower troponin-T post-mortem degradation. Storage reduced WBSF in all steak samples regardless of animal age. In Experiment 2, Semitendinosus (ST) and Semimembranosus (SM) patties were stored at 3 °C for 0-7 d simulating retail display. The rate of lipid oxidation during storage increased with animal age (P < 0.05) and was greater in ST than in SM patties. However, myoglobin oxidation was minimally affected by animal age. Thus, advanced maturation not only intensified cow meat toughness but also lowered its oxidative stability.",

keywords = "Beef, Cow, Lipid oxidation, Myoglobin, Proteolysis, Tenderness",

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AU - Xiong, Youling L.

AU - Mullins, Oliver E.

AU - Stika, John F.

AU - Chen, Jie

AU - Blanchard, Sue P.

AU - Moody, William G.

PY - 2007/9

Y1 - 2007/9

N2 - Two experiments were conducted to investigate the influence of age of mature cows (2-4 yr, 6-8 yr, and 10-12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks were stored at 3 °C for 0-10 d. Steaks from more mature cows had an increased (P < 0.05) Warner-Bratzler shear force (WBSF) and a slower troponin-T post-mortem degradation. Storage reduced WBSF in all steak samples regardless of animal age. In Experiment 2, Semitendinosus (ST) and Semimembranosus (SM) patties were stored at 3 °C for 0-7 d simulating retail display. The rate of lipid oxidation during storage increased with animal age (P < 0.05) and was greater in ST than in SM patties. However, myoglobin oxidation was minimally affected by animal age. Thus, advanced maturation not only intensified cow meat toughness but also lowered its oxidative stability.

AB - Two experiments were conducted to investigate the influence of age of mature cows (2-4 yr, 6-8 yr, and 10-12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks were stored at 3 °C for 0-10 d. Steaks from more mature cows had an increased (P < 0.05) Warner-Bratzler shear force (WBSF) and a slower troponin-T post-mortem degradation. Storage reduced WBSF in all steak samples regardless of animal age. In Experiment 2, Semitendinosus (ST) and Semimembranosus (SM) patties were stored at 3 °C for 0-7 d simulating retail display. The rate of lipid oxidation during storage increased with animal age (P < 0.05) and was greater in ST than in SM patties. However, myoglobin oxidation was minimally affected by animal age. Thus, advanced maturation not only intensified cow meat toughness but also lowered its oxidative stability.

KW - Beef

KW - Cow

KW - Lipid oxidation

KW - Myoglobin

KW - Proteolysis

KW - Tenderness

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

Abstract

Keywords

ASJC Scopus subject areas

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