Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product.
作者： GG Hilton , JG Gentry , DM Allen , MF Miller , None
关键词: Brahman 、 Mouthfeel 、 Animal science 、 Mathematics 、 Flavor 、 Beef cattle 、 Tenderness
摘要: Cattle (n = 303) were visually selected from four feed yards to represent six phenotypes (English [EN; n 50], 3/4 English-1/4 Brahman [ENB; 52], 1/2 English-1/2 Exotic [ENEX; 56], Exotic-1/4 [ENEXB; 47], [EXB; 49], and [EXENB; 49]). Carcasses processed at a commercial beef packing facility, strip loins collected after 48-h chilling. Strip aged for 14 d 2 degrees C frozen -20 3 5 before three 2.5-cm-thick steaks cut Warner-Bratzler shear force (WBSF) determinations sensory evaluations. Phenotype EN had the highest (P 0.05) found among mean WBSF values or panel ratings initial sustained tenderness, juiciness, flavor characteristics, overall mouthfeel. More than 90% of carcasses all less 3.6 kg when cooked an internal temperature 70 C. Results this study indicated that represented in could be managed produce tender beef.
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