Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia
作者： P Strydom , J Lühl , C Kahl , L.C. Hoffman
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摘要: The authors investigated the effects of breed (Brahman, Bonsmara, Simbrah and Simmental crosses) post-mortem ageing on meat tenderness, purge, cooking loss ultimate pH longissimus muscle under commercial production slaughter conditions Namibian beef export industry. Fifty steers each cross, at an average age 2½ years with subcutaneous fat cover 2 mm over 9th–10th thoracic vertebrae, were included in this study. Brahman (BRX) differed significantly ( P < 0.05) from all other crosses treatments, recording higher Warner-Bratzler shear force values. Bonsmara (BNX) showed highest rate tenderization maintained advantage up to day 30 post mortem. Purge increased initially then tapered off time. BNX recorded loss. Keywords: beef, breeds, loss, grass-fed, tenderness
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