Tenderness and Sensory Attributes of Eleven Muscles from Carcasses Within the Canadian Mature Beef Grades

J. Roberts; A. Rodas-González; M. Juárez; Ó. López-Campos; I.L. Larsen; J.L. Aalhus

Tenderness and Sensory Attributes of Eleven Muscles from Carcasses Within the Canadian Mature Beef Grades

In: 63rd International Congress of Meat Science and Technology

Authors:

J. Roberts

J. Roberts ¹Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada

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A. Rodas-González

A. Rodas-González ¹Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
²Department of Animal Science, Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, MB Canada; jennifer.aalhus@agr.gc.ca

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M. Juárez

M. Juárez ¹Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada

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Ó. López-Campos

Ó. López-Campos ¹Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada

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I.L. Larsen

I.L. Larsen ¹Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada

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J.L. Aalhus

J.L. Aalhus ¹Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada

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Type:: Chapter

Pages:: 283–284

DOI:: https://doi.org/10.3920/9789086868605_120

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Meat from mature cattle carcasses is often tough, therefore meat from these animals is usually not suitable for sale in retail and may be used in further processed products. The aim of the present study was to determine which muscles from carcasses graded within the Canadian grading standards for mature carcasses have similar eating quality to youthful beef. While the majority of muscles were perceived to be less tender, other sensory characteristics such as juiciness and beef flavour were generally similar, or in some cases better than youthful beef. These data indicate some opportunities exist for improved utilization of cow meat and provide grade and muscle specific guidance to improve eating quality.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Tenderness and Sensory Attributes of Eleven Muscles from Carcasses Within the Canadian Mature Beef Grades

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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