Comparison of physical, chemical, and textural properties of two cured muscles from Japanese Shorthorn steers and delivered cows

Abstract

The physical, chemical, and textural properties of two cured muscles, M. semimembranosus (SM) and M. gastrocnemius (GC), were compared in Japanese Shorthorn steers (n＝14) and delivered cows (n＝10). Muscle samples (100g) were cured in 6g NaCl for 3 days. The internal texture of each muscle sample (5mm from surface) was analyzed. The a* value was analyzed at the sample surface, at 5mm depth (superficial section), and at 16.7mm depth (deep section). The moisture content, crude fat concentration, and drip loss of each muscle sample were also analyzed. The a* values of the surface before curing, the superficial section, and the deep section after curing of both muscle samples from delivered cows were significantly lower than those from steers. The cohesiveness before curing of the SM sample from steers was significantly higher than that from delivered cows. The adhesiveness after curing of the SM sample from delivered cows was significantly higher than that from steers. The drip loss of the GC sample from delivered cows was significantly lower than that from steers.