Cutability and the Effect of Electrical Stimulation and Aging on Tenderness of Beef from Young Intact Males and Castrates

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Abstract
Crossbred bulls (n=34) and steers (n=35) were slaughtered at 12 or 13 mo of age. Within 20 min of exsanguination, left sides were electrically stimulated using 15 impulses of 75 volt-AC current. Two longissimus muscle samples from the 12th rib area were removed from each side and vacuum packaged 48 h postmortem. One sample from each side was frozen immediately, while the other was aged in a cooler for an additional 14 d before freezing. The right side of each carcass was separated into boxed, fabricated beef cuts. Bull sides yielded a higher (P<.01) percentage of roasts, thin cuts and lean trim compared with steers. Bulls also produced more (P<.05) high-value steak cuts. Steer sides contained more (P<.01) fat, but there was no difference in percentage of bone between intact males and castrates. Electrical stimulation, aging, sex and interactions of electrical stimulation with aging and aging with sex had significant effects on Warner-Bratzler shear value. Tenderness of steaks was improved (P<.01) by castration of bulls, electrical stimulation of carcasses and aging of steaks. Effects of electrical stimulation on tenderness were most marked in the non-aged samples. Also, sex differences were more pronounced in non-aged steaks. Bull steaks that had been electrically stimulated and aged were comparable in tenderness to aged steer steaks. Copyright © 1985. American Society of Animal Science . Copyright 1985 by American Society of Animal Science

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