Share

Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from Limousin steers.

Author(s) : WULF D. M., MORGAN J. B., TATUM J. D., SMITH G. C.

Type of article: Article

Summary

Study of the interaction of these parameters on the palatability of frozen Longissimus lumborum, Gluteus medius and Semimembranosus steaks (-27 deg C, 144 to 210 days), thawed and cooked to different core temperatures. Injecting calcium chloride 48 hours postmortem seemed to improve tenderness. There was little effect on tenderness of the degree of marbling or calpastatin activity. How the meat is cut and how much it is cooked have a much greater effect on tenderness.

Details

  • Original title: Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from Limousin steers.
  • Record ID : 1997-2939
  • Languages: English
  • Source: Can. J. Anim. Sci. - vol. 74 - n. 3
  • Publication date: 1996

Links


See other articles in this issue (1)
See the source

Indexing