Cow Muscle Profiling: Processing Traits of 21 Muscles from Beef and Dairy Cow Carcasses

Authors

Mike Buford, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Dwaine Johnson, University of Nebraska-Lincoln
Bucky Gwartney, National Cattleman’s Beef Association, Denver, CO

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.

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.