Effect of USDA carcass maturity on eating quality of beef from fed steers and heifers that have been classified into maturity groups using dentition
Objectives were to compare sensory properties of LM steaks from A maturity and B maturity or older carcasses that were produced by grain finished steers and heifers classified as less than and greater than 30 months of age at the time of slaughter by dentition. Carcasses were selected to represent 2 dentition groups, 2 maturity groups, and 3 marbling categories within each dentition x maturity group resulting in 12 dentition x maturity x marbling subclasses; each subclass consisting of 50 carcasses. Dental age groups consisted of carcasses classified as less than or 30 months of age (MOA) or 30 ...
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