Muscle and meat quality characteristics of Holstein and Salers cull cows

Muscle characteristics and sensory rating of meat were determined in M. longissimus thoracis (LT), M. semimembranosus (SM), M. semitendinosus (ST) and M. triceps brachii (TB) from seven Holstein (HO, dairy breed) and six Salers (SA, beef breed) cull cows slaughtered at 6–7 years of age at the same fat score. Significant differences (P < 0.001) among muscle types were observed: ST was the more glycolytic and TB the more oxidative; total collagen: ST > SM = TB > LT; initial and overall tenderness: LT > TB = SM > ST, juiciness: TB > LT = SM > ST. Flavour differed only between breeds: HO > SA (P < 0.01). Three tenderness classes (high, intermediate, low) were determined from scores for sensory overall tenderness for all 52 meats: the lower total and insoluble collagen contents, the more oxidative metabolism, the more tender was the meat. Muscle type, and not breed explained most of the variability of meat quality from dairy and beef cull cows slaughtered at the same age and fat score.