Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts
作者： C.M. Highfill , O. Esquivel-Font , M.E. Dikeman , D.H. Kropf
DOI: 10.1016/J.MEATSCI.2011.11.022
关键词: Bos indicus x Bos taurus 、 Biology 、 Cooking methods 、 Medius 、 Animal science 、 Anatomy 、 Longissimus Lumborum 、 Tenderness 、 Feeding Regimen
摘要: Twenty Bos taurus (Hereford x Angus crosses) and 20 F1 indicus heifers of the same age, management feeding regimen, were harvested evaluated at 2 days postmortem for carcass meat traits. Ten muscles obtained from right sides aged until 10 postmortem. carcasses lighter, had less fat cover, smaller ribeyes, intramuscular lipid (all p≤0.05). longissimus lumborum, gluteus medius, triceps brachii, semimembranosus cooked as steaks roasts a lower Warner-Bratzler shear force (WBSF) (p≤0.05) than those indicus. deep pectoral semitendinosus WBSF (p<0.05) Infraspinatus, more tender steaks, whereas opposite was true muscles. Seven when or both.
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