Variation in the Physical and Chemical Characteristics of the Longissimus Dorsi Muscle from Animals Differing in Age3

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Abstract
Loins from 56 Hereford steers and females, 6, 18, 42, and 90 months of age, were studied. The animals were of uniform genetic background and received similar nutrition and management. The red color of longissimus dorsi steaks, as measured by the Photovolt Reflectance Meter, was darker with advancing animal age and became lighter and brighter upon aging 14 days. Thus, Munsell value and chroma notations decreased with advancing animal age and increased upon aging 14 days. Hue and chroma notations decreased for animals 18-months-old and older. Color dimensions for muscle from animals 6-months-old was unlike that of the older groups. Correlations within each age group between the value notations and panel tenderness, shear, pH, marbling, and ether extract were generally low and variable in sign. The pH of the steaks was lower with increased animal age, ranging from 5.61 for the 6-month animals to 5.26 for the 90-month animals. Generally, an increase in pH was observed from the 2- to 14-day aging period. Moisture content of the longissimus dorsi muscle differed little among the 18-, 42-, and 90-month-old animals, but was higher for the 6-month-old calves. Ash and protein content were not significantly different for age groups. Panel tenderness and shear force values indicated that 6-month-old calves were less tender at 2 days post-mortem than the 18-month-old animals; however, upon aging 14 days, 6-month-old calves were more tender. Panel flavor and juiciness scores were influenced only slightly by animal age or aging of the meat. Simple correlation coefficients revealed that taste panel scores and Warner-Bratzler Shear values were more closely related for the 6- and 18-month-old cattle than for those 42 and 90 months old. Copyright © 1963. American Society of Animal Science . Copyright 1963 by American Society of Animal Science

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