The impact of the following on beef digestibility was determined by static in vitro methods: (1) age of cattle; (2) muscle rigor state. ultimate pH. and mincing/particle size; (3) muscle/meat cut; (4) organ meats; and (5) meat accompaniments. Results indicate that beef is more digestible from older compared to younger cattle; prerigor compared to postrigor meat; higher compared to low... https://www.soiebiologique.com/