Meat Of Bulls Research Articles

Studies in beef quality. IV.—A comparison of the eating quality of meat from bulls and steers

AbstractThe eating quality of rib joints and silversides from 10 pairs of bull‐and‐steer twins has been investigated.Steer meat was the more tender. Overall it also had a slight advantage in juiciness and flavour. Significant differences in tenderness were found in the longissimus dorsi, biceps femoris and semi‐tendinosus muscles. The differences in quality were most marked in the region of the 7–8th rib. Shear values supported the taste panel assessment of tenderness.The bull meat contained less fat than the steer meat. Several animals, mostly bulls, yielded meat with high pH values but the meat was not dark cutting.