Title of article
Factors influencing tenderness in steaks from Brahman cattle
Author/Authors
Riley، نويسنده , , D.G. and Johnson، نويسنده , , D.D. and Chase Jr.، نويسنده , , C.C. and West، نويسنده , , R.L. and Coleman، نويسنده , , S.W. and Olson، نويسنده , , T.A. and Hammond، نويسنده , , A.C.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2005
Pages
10
From page
347
To page
356
Abstract
The objective of this study was to identify a set of explanatory variables for Warner–Bratzler shear force and myofibril fragmentation indices after 7, 14, and 21 d of aging; and sensory tenderness after 14 d of aging of steaks from Brahman cattle. Insoluble collagen was negatively associated (P < 0.001) with all tenderness traits across aging periods, and regression coefficients ranged from 5.69 ± 0.49 to 9.12 ± 0.29 N for Warner–Bratzler shear force. The effect of lean color score (P < 0.05) in analyses of unadjusted traits was diminished when data were adjusted for contemporary group (calves of the same sex, fed in one pen, and slaughtered the same day). Insoluble collagen may be of special importance and offer a unique opportunity to improve palatability of steaks from purebred Brahman cattle.
Keywords
Brahman , beef , Tenderness , Collagen
Journal title
Meat Science
Serial Year
2005
Journal title
Meat Science
Record number
1482884
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