Influence of the animal's age upon the quality and palatability of beef

Date
2017-08-14
Authors
Helser, M.
Nelson, P. Mabel
Lowe, Belle
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Abstract

1. Beef from two-year-old and yearling steers is more desirable than beef from calves both in the feeder and finished stages.

2. Finished cattle show higher dressing and cutting yields than unfinished cattle.

3. The age of the animal has little influence on the percentages of the various cuts of beef.

4. Beef from young animals is lighter in color than that from older animals.

5. The distribution of fat thru the lean was more, satisfactory in the yearling and two-year-old beef than in beef from the calves.

6. Beef from older animals will ripen more satisfactorily than beef from calves.

7. The nature and extent of the cooking losses are directly influenced by the total surface area of the roast and the fat composition of the meat.

8. The roasts with a high fat content have a greater total cooking loss and also a higher dripping loss than the lean roasts.

9. The roasts from the two-year-old and yearling steers were more palatable than the roasts from the calves.

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