Journal
JOURNAL OF MUSCLE FOODS
Volume 20, Issue 3, Pages 307-324Publisher
WILEY
DOI: 10.1111/j.1745-4573.2009.00150.x
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Funding
- The Beef Checkoff
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From an experiment in which 60 beef cull cows were assigned to one of three feeding treatments, forage fed, high concentrate or high concentrate plus ractopamine, 10 muscles were removed from both sides of the carcass. Muscles from one side of the carcass were enhanced with a solution to target 0.3% salt and 0.3% phosphate in the final product. Minimal to no differences were observed in color, pH, sensory characteristics or shear force as a result of dietary treatment. Enhancement resulted in muscles with higher (P <= 0.05) pH and darker color. Sensory scores for juiciness and tenderness were improved (P <= 0.05) with enhancement. The Adductor was the only muscle not exhibiting lower shear values due to enhancement (P > 0.05). To add further value to meat from cull cows, enhancement could be utilized, independent of feeding regimen prior to slaughter.
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