dc.contributor.author |
Schonfeldt, H.C. (Hettie Carina)
|
|
dc.contributor.author |
Strydom, P.E. (Phillip Evert)
|
|
dc.date.accessioned |
2011-04-28T07:03:03Z |
|
dc.date.available |
2011-04-28T07:03:03Z |
|
dc.date.issued |
2011-03 |
|
dc.description.abstract |
The tenderness characteristics of 15 primal cuts of beef of three different age groups were assessed,
and the most reliable cut to predict carcass tenderness was determined. Fifteen wholesale cuts from
each age group, representing the full variation in fatness, were aged, cooked and underwent sensory
evaluation, shear force resistance and proximate analysis. Collagen content and solubility was
determined.
Percentage fat was used as a covariant during statistical analyses. Tenderness, residue and collagen
solubility of all cuts decreased significantly with animal age. Collagen solubility was the largest
discriminant between the three age groups, while animal age had no significant effect on collagen
content. Tenderness of primal cuts from the same carcass varied considerably, with collagen content
and shear force resistance as the largest discriminants between the cuts. Cuts most representative of
total carcass tenderness were M. Vastus lateralis, M. semimembranosus, M. gluteobiceps, M.
semitendinosus and M. triceps brachii caput longum. |
en |
dc.identifier.citation |
Schönfeldt, HC & Strydom, PE 2011, 'Effect of age and cut on tenderness of South African beef', Meat Science, vol. 87, no. 3, pp. 206-218. [www.elsevier.com/locate/meatsci] |
en |
dc.identifier.issn |
0309-1740 |
|
dc.identifier.issn |
1873-4138 (online) |
|
dc.identifier.other |
10.1016/j.meatsci.2010.10.011 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/16365 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
Elsevier |
en_US |
dc.rights |
© 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. |
en_US |
dc.subject |
Meat tenderness |
en |
dc.subject |
Collagen content |
en |
dc.subject |
Collagen solubility |
en |
dc.subject |
Shear force resistance |
en |
dc.subject.lcsh |
Beef cattle -- Age -- South Africa |
en |
dc.subject.lcsh |
Cooking (Beef) -- South Africa |
en |
dc.subject.lcsh |
Meat cuts -- South Africa |
en |
dc.title |
Effect of age and cut on tenderness of South African beef |
en |
dc.type |
Postprint Article |
en |