| Title | Characteristics of the carcasses and meat of slaughtered calves as indicators of 'immaturity'. |
| Publication Type | Journal Article |
| Year of Publication | 1993 |
| Authors | Biss, M.E. , Hathaway S.C. , Purchas R.W. , and Wilkinson B.H. |
| Journal | The Veterinary record |
| Volume | 132 |
| Issue | 22 |
| Pagination | 548 - 552 |
| Date Published | 1993 |
| ISBN Number | 00424900 (ISSN) |
| Keywords | Abattoirs , Age , Age Factors , animal , article , cattle , Classification , color , comparative study , female , food control , Food Inspection , growth, development and aging , Hydrogen-Ion Concentration , male , meat , methodology , pH , quality control , slaughterhouse , standard , Support, Non-U.S. Gov't |
| Abstract |
Arbitrary age limits and offal weights are often used to classify meat and offals from 'bobby' calves as 'immature' and hence unfit for human consumption. Such age limits were not scientifically validated in a comparative study of the ante mortem characteristics, and the physical characteristics of the carcasses and offals of groups of Jersey calves aged one, five, 14 and 21 days. The quality characteristics of muscle (pH and water-holding capacity) did not change with increasing age, and the changes in chemical composition (water, protein, fat and ash) were minimal, particularly between the five-day-old and 21-day-old groups. Small changes in muscle colour measured objectively were not detectable visually. |
| URL | http://www.scopus.com/inward/record.url?eid=2-s2.0-0027925794&partnerID=40&md5=28870f7d2350262dc222a0fe48319533 |
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Characteristics of the carcasses and meat of slaughtered calves as indicators of 'immaturity'.
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The Beef research team has access to over 1000 hectares of university land near the campus, which provides unsurpassed opportunities to conduct research into pastoral beef production and health. A number of projects are conducted in collaboration with other leading research groups in New Zealand and throughout the world, and the group regularly consults with industry professionals and cattle producers. Our aim is to undertake quality research consistent with the needs of the New Zealand Beef Industry and to advance scientific knowledge of beef production, welfare, health and biology.
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Professor Steve Morris (Leader)
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Dr Rebecca Hickson
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