Alvarenga, Tharcilla I R C

Palendeng, Mario

Thennadil, Suresh

McGilchrist, Peter

Cafe, Linda M

Almeida, Amelia K

Hopkins, David L

2021-07

<p>Meat from cull cows is traditionally sold in Australia for mincemeat, but this study examined whether there is potential to add value by identifying meat of higher quality from older cattle. Dentition and ossification score were recorded for 173 Angus cattle of known age, ranging from 26 months to 12.6 years. <i>Longissimus</i> and <i>semitendinosus</i> muscles were sampled to assess the effect of chronological age on shear force and connective tissue. Age explained variation in shear force of the <i>semitendinosus</i> better than in the <i>longissimus</i> muscle, but had little effect on shear force values per se. At 2 days postmortem, 18% of the <i>longissimus</i> muscles were classified as tender reaching 65% as ageing extended to 14 days. Soluble collagen was a better predictor of age than total collagen. This study shows that the current practice of routinely selling meat from culled cows as mincemeat overlooks a valuable opportunity to grade and sell a significant proportion at higher price as prime cuts.</p>

Meat Science, v.177, p. 1-8

1873-4138

0309-1740

33773185

https://hdl.handle.net/1959.11/51649

en

Elsevier BV

Is meat from cull cows tougher?

Journal Article

Publication