Add to ORKGNumerous studies have shown that meat from bulls is less tender than meat from steers of comparable age and feeding regimen. Collagen crosslinking has been reported to be more extensive in bulls than in steers of similar age and has been implicated as a potential cause of toughness in meat from bulls. Several studies have shown that blade tenderization improved the tenderness of beef and decreased the amount of sensory panel-detectable connective tissue. Also, it has been reported that blade tenderization of bull muscles resulted in steaks which required less time to cook, had decreased amounts of detectable connective tissue, and had increased tenderness, flavor, and overall palatability ratings. The objectives of this study were to: (1)de...
For several decades, the sensory properties of beef, particularly tenderness, have been of interest ...
Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged ...
Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged ...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
Comparisons of meat palatability between bulls and steers have indicated that meat from young bulls ...
The recently completed National Tenderness Survey and Beef Quality Audit have clearly demonstrated t...
Objective: Beef tenderness is a complex palatability trait with many tenderness-contributing compone...
Enhancement of steer and heifer meat has become a common practice, especially for some large retaile...
The objectives of this paper were to measure differences of tenderness among muscles, assess the dif...
We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy lev...
Enhancement of steer and heifer meat has become a common practice, especially for some large retai...
Enhancement of steer and heifer meat has become a common practice, especially for some large retai...
Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, dark...
Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, dark...
The advantages of producing bulls as opposed to steers in production efficiency, performance, and ca...
For several decades, the sensory properties of beef, particularly tenderness, have been of interest ...
Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged ...
Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged ...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
Comparisons of meat palatability between bulls and steers have indicated that meat from young bulls ...
The recently completed National Tenderness Survey and Beef Quality Audit have clearly demonstrated t...
Objective: Beef tenderness is a complex palatability trait with many tenderness-contributing compone...
Enhancement of steer and heifer meat has become a common practice, especially for some large retaile...
The objectives of this paper were to measure differences of tenderness among muscles, assess the dif...
We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy lev...
Enhancement of steer and heifer meat has become a common practice, especially for some large retai...
Enhancement of steer and heifer meat has become a common practice, especially for some large retai...
Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, dark...
Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, dark...
The advantages of producing bulls as opposed to steers in production efficiency, performance, and ca...
For several decades, the sensory properties of beef, particularly tenderness, have been of interest ...
Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged ...
Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged ...