Aging improves tenderness of longissimus muscle steaks from fed mature cows

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dc.contributor.author Gipe, A.N.
dc.contributor.author Marston, T.T.
dc.contributor.author Higgins, James J.
dc.contributor.author Hutchinson, Stacy L.
dc.contributor.author Unruh, John A.
dc.date.accessioned 2009-12-08T19:28:09Z
dc.date.available 2009-12-08T19:28:09Z
dc.date.issued 2009-12-08T19:28:09Z
dc.identifier.uri http://hdl.handle.net/2097/2251
dc.description.abstract 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 resistant to postmortem degradation. Aging steaks from young steers and heifers is a common postmortem practice used to improve tenderness of steaks from the ribeye roll and strip loin. Improvement in tenderness because of aging has been attributed to enzymatic degradation of, primarily, the myofibrillar fraction of muscle and is most beneficial for low connective tissue muscles. Because muscles from mature cows have more collagen cross-linking, postmortem tenderization methods, such as blade tenderization and enzymatic tenderization, are often used to increase tenderness of steaks from mature cows. However, few studies have investigated the effect of aging on tenderness of longissimus muscle steaks from fed mature cows. Therefore, the objective of this study was to determine effects of aging on tenderness of longissimus steaks of fed mature cows from different management strategies. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2009 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1010 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution ; no. 09-168-S en_US
dc.subject Beef en_US
dc.subject Cattle en_US
dc.subject Tenderness en_US
dc.subject Longissimus en_US
dc.title Aging improves tenderness of longissimus muscle steaks from fed mature cows en_US
dc.type Conference paper en_US
dc.date.published 2009 en_US
dc.citation.epage 87 en_US
dc.citation.spage 86 en_US
dc.description.conference Cattlemen's Day, Kansas State University, Manahttan, KS, March 6, 2009 en_US
dc.contributor.authoreid sllhutch en_US
dc.contributor.authoreid junruh en_US
dc.contributor.authoreid jhiggins en_US


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