Steaks from cows are tougher than those from young steers and heifers. This difference is often attributed to the increased cross-linkage of collagen in muscle of mature animals that is considered very stable and more ...

Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, darker color. It is generally assumed that cow meat will need to be ground or have some form of post-mortem tenderization ...

Mature cows are culled from herds for reasons such as poor performance and failure to rebreed. When these cows are removed from the herd, they are typically in thin condition and potentially can be fed to gain weight and ...

Approximately 16% of cattle slaughtered in the United States are cows. When these cows are removed from the herd, they are typically in thin condition. Steaks from these cows are considered tougher than those from young ...

Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...

Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat products, but color is the major factor affecting purchasing decisions. According to some researchers, tenderness is the ...

Marbling continues to be a major factor affecting profitability for beef producers, processors, retailers, and restaurateurs. However, feeding animals to ‘fatten’ is quite inefficient, requiring about 2.25 times more energy ...

The New Mexico Department of Health linked salmonellosis to beef jerky in 2003 after 26 individuals became ill; this prompted a recall of nearly 21,600 lb of product. Following this incident, the USDA’s Food Safety and ...

Because the beef industry commonly uses marbling as an indicator of meat palatability, determining the most cost effective methods of increasing quality grade in cattle is a high priority. Previous research showed that ...