Effects of Age, Marbling and Sex on Palatability of Beef

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Abstract
Longissimus dorsi roasts from the 12th-rib section of 134 bulls and 84 steers and heifers having from traces to moderate amounts of marbling were evaluated for tenderness, juiciness and flavor. Roasts were obtained 48 hr. after slaughter from Hereford, Angus and Shorthorn cattle ranging from 300 to 699 days of age. These were cooked in deep fat to an internal temperature of 74° C. No significant differences were found between bulls or steers and heifers 300 to 399 days old. Steers and heifers 400 to 499 days old had slightly higher palatability ratings than bulls which were similar with respect to age and marbling. Sensory tenderness and shear scores indicated that bulls 500 to 599 and 600 to 699 days old were tougher (P<.01) than steers and heifers of comparable ages. Sensory flavor and juiciness scores for roasts from steers and heifers were also more (P<.01) desirable than from bulls 600 to 699 days of age. Simple correlation coefficients indicated that sensory-quality factors in all roasts were closely interrelated. Correlations between shear and sensory tenderness were −.65 and −.77 for bulls and for steers and heifers, respectively. Least-squares estimates of the influence of age and marbling on shear and sensory tenderness showed that bulls under 400 days old were more (P<.01) tender than older bulls when marbling was held constant. Age of steers and heifers did not affect any palatability characteristic when marbling was held constant. When age was held constant, higher marbling scores in bulls were more closely associated with higher sensory ratings than were higher marbling scores in steers and heifers. Copyright © 1966. American Society of Animal Science . Copyright 1966 by American Society of Animal Science

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