Animal Science Department

 

Date of this Version

January 2003

Comments

Published in 2003 Nebraska Beef Cattle Report. Copyright © 2002 The Board of Regents of the University of Nebraska.
Available online at http://beef.unl.edu/reports.shtml

Abstract

Twenty-one muscles from beef and dairy cow carcasses were analyzed for objective color, shear force, pH, expressible moisture, total collagen, total heme-iron and proximate composition. Results of this analysis showed large variation in processing traits from muscle to muscle. Muscle traits were most often influenced by fat thickness in both beef and dairy carcasses. These results will aid in selecting muscles that are well suited for enhancement.

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