Effect of age and cut on tenderness of South African beef.
The tenderness characteristics of 15 primal cuts of beef of three different age groups were assessed, and the most reliable cut to predict carcass tenderness was determined. Fifteen wholesale cuts from each age group, representing the full variation in fatness, were aged, cooked and underwent sensory evaluation, shear force resistance and proximate analysis. Collagen content and solubility was determined. Percentage fat was used as a covariant during statistical analyses. Tenderness, residue and collagen solubility of all cuts decreased significantly with animal age. Collagen solubility was the largest discriminant between the three age groups, while animal age had no significant effect on collagen content. Tenderness of primal cuts from the same carcass varied considerably, with collagen content and shear force resistance as the largest discriminants between the cuts. Cuts most representative of total carcass tenderness were M. vastus lateralis, M. semimembranosus, M. gluteobiceps, M. semitendinosus and M. triceps brachii caput longum.
Department of Animal and Wildlife Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria 0002, South Africa. hettie.schonfeldt@up.ac.za
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D000375:Aging; D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003094:Collagen / Q000032:analysis / Q000737:chemistry; D004041:Dietary Fats / Q000032:analysis; D005260:Female; D005504:Food Analysis / Q000379:methods; D005518:Food Preferences; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis* / Q000145:classification; D055595:Mechanical Phenomena; D009124:Muscle Proteins / Q000032:analysis / Q000737:chemistry; D018482:Muscle, Skeletal / Q000737:chemistry*; D011786:Quality Control; D015203:Reproducibility of Results; D012677:Sensation; D012995:Solubility; D013019:South Africa
D004041:Dietary Fats; D009124:Muscle Proteins; D003094:Collagen