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Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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Is meat from cull cows tougher?

Tharcilla I R C Alvarenga1, Mario Palendeng2, Suresh Thennadil2

  • 1NSW Department of Primary Industries, Livestock Industries Centre, University of New England, Armidale, NSW 2351, Australia.

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|March 27, 2021
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Summary
This summary is machine-generated.

Cull cow meat can be graded for higher value. This study found that older cattle meat can be tender and suitable for prime cuts, not just mincemeat.

Keywords:
AgeBeef cattleConnective tissueDentitionOssificationTenderness

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Area of Science:

  • Animal Science
  • Food Science

Background:

  • Traditionally, meat from cull cows in Australia is processed into mincemeat.
  • There is a potential to increase the value of this meat by identifying higher-quality cuts.

Purpose of the Study:

  • To investigate the potential for value addition in cull cow meat.
  • To assess the effect of chronological age on meat quality traits, specifically shear force and connective tissue.

Main Methods:

  • Recorded dentition and ossification scores for 173 Angus cattle of known ages (26 months to 12.6 years).
  • Sampled longissimus and semitendinosus muscles to analyze shear force and connective tissue.
  • Evaluated the relationship between age, collagen content, and meat tenderness.

Main Results:

  • Chronological age influenced shear force variation in the semitendinosus muscle more than the longissimus muscle.
  • Meat tenderness increased with postmortem aging; 18% of longissimus muscles were tender at 2 days, rising to 65% at 14 days.
  • Soluble collagen levels were a more accurate indicator of age than total collagen.

Conclusions:

  • Current practices of selling all cull cow meat as mincemeat represent a missed opportunity for value addition.
  • A significant proportion of meat from older cattle can be graded and sold as higher-priced prime cuts.
  • Quality grading based on age and tenderness can optimize the market value of cull cow beef.