title: Palatability characteristics of loin steaks from Charolais crossbred bulls and steers.
abstract: Loins from 1 2 - blood  or 3 4 - to 7 8 - blood  Charolais bulls (n = 60) and steers (n = 64) were obtained at 24 h post mortem from electrically stimulated sides and, at 12 days post mortem, steaks were removed and frozen. Shear force values were higher (P < 0·001) and sensory panel evaluations of tenderness and overall palatability were lower (P < 0·001) for steaks from bulls than from steers. No differences (P > 0·05) in connective tissue amount or off-flavour were detected for steaks from bulls versus steers. Significant correlations between carcass secondary sex characteristics and sensory panel evaluations of tenderness were noted, but the coefficients were not of a magnitude to be considered predictive of tenderness.
authors: Meats and Muscle Biology Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A & M University, College Station, TX 77843, USA.
authors: C L
authors: CL
authors: Griffin
authors: D M
authors: DM
authors: Stiffler
authors: G C
authors: GC
authors: Smith
authors: J W
authors: JW
authors: Savell