Section 16
Chapter 15,653

Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Li, C.B.; Xu, X.L.; Zhou, G.H.; Xu, S.Q.; Zhang, J.B.

Animal An International Journal of Animal Bioscience 1(5): 780-786


ISSN/ISBN: 1751-7311
PMID: 22444478
DOI: 10.1017/s1751731107727490
Accession: 015652986

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This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical strength and transition temperature of intramuscular connective tissue increased (P < 0.05) with carcass maturity before body maturation, whilst moisture, total collagen, fibre diameter decreased after body maturation. Warner-Bratzlar shear force (WBSF) of cooked meat increased with maturity before body maturation due to the muscle atrophy, and thus the decline of moisture content and the increase of cooking losses. After body maturation, the increase of WBSF was neutralised by the increase of intramuscular fat, the decrease of total collagen and the elongation of sarcomere length.

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