摘要：Longissimus thoracis and lumborum (LTL) and Gluteus medius (Gm) muscles of culled dairy cows, differing in production status (Ps) at slaughter and carcass weight were assessed for intramuscular fat and myoglobin, color, shear force (SF) and sensorial characteristics, after being aged for 2, 7, 14, 28 and 42 days. Meat from dried-off cows was lighter, redder and had higher yellowness and chroma (P < 0.05) than lactating cows. Meat of finished fed cows improved in color in relation to counterparts directly slaughtered, but not significantly. Color parameters increased with aging time and the mean values of LTL and Gm significantly differed mostly among lactating cows. SF of meat was affected by aging time, muscle type, Ps and by their respective interactions (P < 0.001), with a greater impact in LTL muscle. Meat from LTL muscle of dried-off cows had lower SF (47.30 N) than that of lactating cows (65.61 N) (P < 0.05), but such differences were not significant for Gm muscle. Meat tenderness of finished fed cows was higher than counterparts not finished (P > 0.05). Main effects and the results from their interactions were significant for all sensorial attributes (P < 0.001).
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