Effect of Carcass Maturity and Internal Temperature on Bovine Longissimus Attributes

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Abstract
The effect of carcass maturity and internal temperature of steak doneness was investigated to determine the importance of each of these factors and their possible interaction on bovine longissimus quality attributes, particularly tenderness. Steaks from ten ribs each of veal, A and D maturities were heated to internal temperatures of 50°, 60°, 70°, 80° and 90 C. Tenderness (W-B shear) and intensity of color (reflectance) were affected by a maturity by internal temperature interaction, but pH, expressible juice ratio and cooking loss per minute were affected to a greater measure by internal temperature increments than by maturity. Heating internally to 50 C decreased W-B shear force for steaks from all maturities, with veal steaks having maximal tenderness at 50 C, and steaks from maturity A having maximal tenderness at 60 C. A highly significant maturity by internal temperature interaction for W-B shear force value was found. This indicates that before making an assessment of the effect of maturity on meat tenderness the maturity by temperature interaction must be taken into consideration. Copyright © 1970. American Society of Animal Science . Copyright 1970 by American Society of Animal Science

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