Biochemical and textural changes in beef from bulls and steers of different crossbreeds shortly after slaughter and during ageing.

The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus muscle of a progeny of Limousin×Holstein-Friesian (LM) and Charolaise×Holstein-Friesian (CH) (bulls and steers) and to describe the changes in the above parameters over time and its relationship with beef texture. The hypothesis that beef from bulls and steers of different crossbreeds required the same ageing time to achieve satisfactory tenderness was also tested. Cattle crossbreeding did not affect the amount of muscle glycogen, and castration did not differentiate it until 3 h post-mortem. The interaction between crossbreeding and castration was found, and the highest shear force values were observed in CH bulls, whereas the lowest was in CH steers. Beef obtained from CH was found to be more predestined to short ageing, and LM required longer ageing to achieve good tenderness. The R-values more strongly influenced subsequent beef texture than pH values.