Beef Carcass Maturity Indicators and Palatability Attributes

Abstract

The relationship of certain beef carcass maturity indicators to the palatability of cooked beef was evaluated by use of long-issimus muscle samples from 195 wholesale ribs. Carcasses in U.S.D.A. maturity groups A and B were selected on the basis of differences in the vertebral column, ribs and exposed lean; while those in U.S.D.A. maturity groups C, D and E were assigned to selection classes according to the degree of ossification in the cartilaginous tips of the fifth, eighth and 10th thoracic vertebrae. All of the skeletal and muscle maturity scores were significantly correlated with palatability attributes. Correlations between individual maturity scores and palatability traits were of the same approximate magnitude suggesting little difference among indices of physiological maturity in explaining the observed variability in eating satisfaction. Few significant differences were detected among selection classes or U.S.D.A. maturity groups for scores assigned to tongue and cheek pressure, tooth pressure, mealiness, adhesion, fragmentation and juiciness or for shear force values. It is evident that the tenderizing or toughening effect of cookery may vary depending upon the cookery method and the final internal temperature of the cooked samples derived from various maturity groups. For complete appraisal of such effects, experiments in which more rare and well-done samples are evaluated should be considered. Therefore, results of the present study must be interpreted consistent with the cookery methods employed. Tenderness ratings assigned to samples from E and E+ maturity carcasses were usually inferior to those assigned to samples from carcasses in the other maturity groups. Although samples from the most youthful carcasses were more tender than those from the most mature carcasses, differences in tenderness between samples in eight selection classes in the A and B maturity groups were of small magnitude and not linearly related to advancing maturity. Results of the present study suggest that the number of maturity groups used in assigning U.S.D.A. quality grades to beef carcasses could be reduced.