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Studies on the muscles of meat animals I. Differences in composition of beef longissimus dorsi muscles determined by age and anatomical location

Published online by Cambridge University Press:  27 March 2009

R. A. Lawrie
R. A. Lawrie
Affiliation:
Low Temperature Research Station, Cambridge
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Extract

1. The longissimus dorsi muscles of cattle have been analysed for moisture, intramuscular fat (and its iodine number), nitrogen (total, myofibrillar, sarcoplasmic, soluble non-protein and stroma), myoglobin, total soluble phosphorus and ash; ultimate pH and buffering power were also determined.

2. At birth, in the region of the 4th, 5th and 6th lumbar vertebrae, total, myofibrillar, sarcoplasmic and soluble non-protein nitrogens have attained 87, 76, 71 and 25% of their mean adult values, respectively; the concentration of stroma nitrogen diminishes by 50%, between birth and maturity.

3. The mean adult values (fat-free basis) for sarcoplasmic (0·9%) and myofibrillar (1·9%) protein nitrogen, for total nitrogen (3·6%) and for moisture (76·8%) are atained at approximately 5 months, 7–10 months and 18 months of age, respectively; moisture on a whole tissue basis decreases fairly regularly as intramuscular fat increases.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 56 , Issue 2 , April 1961 , pp. 249 - 259
Copyright
Copyright © Cambridge University Press 1961

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