Trained panel evaluation of grilled strip loin steaks from grain-finished cull cows

Crownover, R. D.; Cashman, D.A.; O’Quinn, T. G.; Rathmann, R. J.; Brooks, J. C.; Miller, M. F.

doi:10.1016/j.meatsci.2015.08.096

Cited by 1 publication

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“…Yet, pre-harvest factors may only improve quality to a certain extent and may not always be an economical choice for producers. Compared to youthful carcasses of similar marbling scores, mature beef longissimus lumborum muscles would be rated by trained panelists as poorer for both initial and sustained tenderness scores ( Crownover et al, 2016 ). This deficiency in tenderness of mature beef is often highly noticeable in more inherently tough cuts from the chuck and round primals.…”

Section: Introductionmentioning

confidence: 99%

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Tuell¹,

Nondorf²,

Kim³

2022

Food Sci Anim Resour

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Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

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Section: Introductionmentioning

confidence: 99%