Effects of slaughter age on meat tenderness and USDA carcass maturity scores of beef females

Journal of Animal Science
S D ShackelfordT L Wheeler

Abstract

Two experiments were conducted to determine the effect of carcass maturity on meat palatability using concentrate-fed cattle of known history and to determine the relationship of chronological age to carcass maturity scores. Yearling heifers (n = 28) and 2-yr-old cows (n = 25) of similar breed groups were fed a high-energy-density diet for 90 d before slaughter. Longissimus muscle Instron peak load (Warner-Bratzler shear force) did not differ between age groups; but, fail elongation was higher for the 2-yr-old cows (P < .05). Overall tenderness ratings were lower for the 2-yr-old cows; however, the magnitude of the tenderness difference between age groups was small (.4 units on an 8-point scale). There was 10-fold more variation in tenderness within each age group than there was between age groups. Carcass maturity scores and chronological age were compared for heifers and cows (n = 249) ranging in age from 1.7 to 13.9 yr. Carcass maturity scores increased with increasing chronological age at a much faster rate than indicated by USDA. The following chronological age groups most accurately reflected the chronological age associated with each USDA carcass maturity class: A, 9 to 24 mo; B, 24 to 36 mo; C, 36 to 48 mo; D, 48 to 60 ...Continue Reading

Citations

Jul 27, 2020·Translational Animal Science·Kacie C HoffmanMatthew E Doumit
Jun 16, 2006·Journal of Animal Science·W T ChoatR J Lipsey
Dec 22, 2015·Animal : an International Journal of Animal Bioscience·S P F BonnyG E Gardner
Mar 23, 2021·Meat Science·Anibal J Pordomingo, Adriana B Pordomingo
Mar 28, 2021·Meat Science·Tharcilla I R C AlvarengaDavid L Hopkins

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