Effects of Sex Condition, Genotype, Diet and Carcass Electrical Stimulation on the Collagen Content and Palatability of Two Bovine Muscles

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Abstract
Longissimus muscle steaks and semimembranosus roasts were obtained for observations of collagen and sensory characteristics from carcasses of intact or castrated male Angus or Simmental cattle that were fed either a low- or high-energy density diet. Right sides of carcasses were electrically stimulated (ES). Data were expressed at a constant percentage of rib fat. Steaks and roasts were observed to be equal in shear force requirement. Steaks obtained from intact males were less (P<.05) tender than steaks from castrated males. Although not statistically significant, intact males tended to possess lean with greater (P>.05) quantities of collagen that was less (P>.05) soluble. No differences were observed between breed groups for sensory characteristics. Meat from cattle produced on the low-energy diet was more (P<.01) tender and tended (P>.05) to possess less sensory-panel-perceived and chemically extracted (P<.05) collagen. Total collagen content of the lean was not highly associated with subjective or objective measures of meat textural properties. Variation in percentage of soluble collagen was moderately associated with sensory-panel tenderness, perceived connective tissue and ease of fragmentation. Data suggest that solubility of connective tissue rather than total amount of connective tissue is more highly associated with sensory characteristics. Electrical stimulation of carcasses had no appreciable effect on observed carcass lean muscle color, texture or sensory characteristics. Copyright © 1985. American Society of Animal Science . Copyright 1985 by American Society of Animal Science

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