Characteristics of bovine muscle, cartilage and bone as influenced by physiological maturity

Abstract

The effects of physiological maturity on beef palatability were assessed by utilization of longissimus muscle from 195 wholesale ribs. Certain physical, chemical and histological characteristics of muscle, cartilage and bone were determined and related to palatability attributes. Wholesale ribs were selected from 195 beef carcasses and stratified into 22 selection classes on the basis of skeletal and muscle maturity characteristics. Carcasses in the U.S.D.A. maturity groups A and B were selected-on the basis of differences in the vertebral column, ribs and exposed lean; while those in U.S.D.A. maturity groups C, D and E were assigned to selection classes according to the degree of ossification in the cartilaginous tips of the 5th, 8th and 10th thoracic vertebrae. Few significant differences in tenderness were detected among selection classes or U.S.D.A. maturity groups using a variety of sensory panel and mechanical methods for evaluating tenderness. Samples from carcasses assigned to selection classes within U.S.D.A. maturity groups A and B were similar in tenderness when evaluated by the use of sensory panel or mechanical methods. Steaks derived from carcasses exhibiting considerable amounts of ossification in all three of the cartilaginous tips (5th, 8th and 10th thoracic vertebrae) were usually less tender than steaks from carcasses exhibiting limited ossification of cartilage 1n the 5th thoracic vertebrae and extensive ossification in the 10th thoracic vertebrae. ...