The effects of age at slaughter, genotype and finishing system on the organoleptic properties and texture of bull beef from suckled calves

1998 ◽  
Vol 66 (2) ◽  
pp. 329-340 ◽  
Author(s):  
K. D. Sinclair ◽  
A. Cuthbertson ◽  
A. Rutter ◽  
M. F. Franklin
Keyword(s):  
Growth Rates ◽  
High Growth ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Post Mortem ◽  
Beef Tenderness ◽  
Standard Product ◽  
Longissimus Lumborum ◽  
Age Limit ◽  
The Uk

AbstractAn experiment was devised to examine the effect of animal age at slaughter, within genotype and finishing system, on bull beef eating quality characteristics to assess the 15 month age limit imposed for bulls at slaughter by the Meat and Livestock Commission specification for improved beef eating quality. The experiment was a factorial design using bulls of two crossbred genotypes (Aberdeen Angus × and Charolais ×), offered two diets (silage-based and barley-based) and slaughtered at two abattoirs. Bulls were slaughtered from approximately 10 months of age on seven dates (ages) at 6-week intervals. Bulls given barley were slaughtered on date numbers 1 to 5 (43 to 67 weeks of age) and bulls given silage on date numbers 2 to 7 (49 to 79 weeks of age). On each slaughter date and at each abattoir the first four commercial steers which followed the bulls on the slaughterline and met the United Kingdom (UK) modal carcass specification R 4L were selected as abattoir, slaughter date and industry representative controls. At 48 h post mortem samples of m. longissimus lumborum; m. biceps femoris; and m. semimembranosus were recovered from all bull and steer carcasses, vacuum packed and stored at 2°C for a fiirther 12 days before freezing and subsequent assessment by a 12 member taste panel and texture analysis using a Warner Bratzler shear jig.Bulls achieved high growth rates during the finishing period averaging 1·22, 1·55, 1·41 and 1·98 kg/day for silage-fed Angus × bulls; barley-fed Angus × bulls; silage-fed Charolais × bulls; and barley-fed Charolais × bulls, respectively (s.e.d. = 0·08; P < 0·05). Age at slaughter had no significant effect on beef tenderness from young bulls in this study. Similarly, no significant differences in beef tenderness either between genotypes or diets were detected. Bulls, however, produced meat which had lower mechanical shear force values (10·2 v. 11·9 kg for m. biceps femoris; P < 0·001) and was considered to be more tender (P < 0·001), less flavoursome (F < 0·001) and more acceptable (P < 0·01) than that produced by steers.It was concluded that beef aged for 14 days post mortem and recovered from young bulls which have achieved high growth rates can be at least as good as that representative of the UK standard product. The 15-month age limit for bulls ensures that commercially produced bulls achieve high lifetime growth rates and will produce beef of a quality comparable with that achieved in this study.

Factors influencing beef eating quality 1. Effects of nutritional regimen and genotype on organoleptic properties and instrumental texture

2001 ◽  
Vol 72 (2) ◽  
pp. 269-277 ◽  
Author(s):  
K. D. Sinclair ◽  
G.E. Lobley ◽  
G.W. Horgan ◽  
D.J. Kyle ◽  
A.D. Porter ◽  
...  
Keyword(s):  
Growth Rate ◽  
Growth Rates ◽  
Vastus Lateralis ◽  
Biceps Femoris ◽  
Experimental Period ◽  
Metabolizable Energy ◽  
Eating Quality ◽  
Beef Tenderness ◽  
Dietary Regimen ◽  
Commercial Practice

AbstractAn experiment was conducted to determine if growth rate, as affected by level of feeding, during a 10-or 20-week period prior to slaughter could influence the tenderness and palatability of beef from young (approx. 14 months old at the start of experiment) steers. Steers, comprising 18 Aberdeen Angus (AA), 18 Charolais (CH) and 18 Holstein (HO) purebreds, were allocated, within genotype, to one of three levels of feeding: (a) moderate ((M/M) 750 kJ metabolizable energy (ME) per day per kg M0·75), (b) high ((H/H) 1050 kJ ME per day per kg M0·75) both for 20 weeks; or (c) moderate for the first 10 weeks followed by high for the remaining 10 weeks (M/H). The steers were slaughtered at a fixed age (approx. 19 months old) and samples ofm. longissimus lumborum(from all three genotypes) m. vastus lateralis and m. biceps femoris (from AA and CH only) separated, vacuum packed and stored at 2ºC for both 7 and 14 days before freezing. These cuts were subsequently assessed by a 12 member taste panel and texture analysis performed using Volodkevitch-type jaws.Growth rates during the final 10 weeks of the experimental period differed between dietary regimen (M/M = 0·87; M/H = 1·25; and H/H = 1·02 kg/day; s.e.d. = 0·08;P< 0·001). Steers offered the M/M level of feeding grew more slowly (0·97 kg/day) than those offered the M/H and H/H level of feeding (1·20 kg/day; s.e.d. = 0·06;P< 0·001) over the entire 20 week experimental period. In spite of these differences in growth rate, there were no consistent effects on beef tenderness and general palatability. Mean growth rates for CH, HO and AA steers were 1·21, 1·13 and 1·03 kg/day (s.e.d. = 0·06;P< 0·05). Beef samples from AA steers consistently scored better for various sensory attributes than those from CH and HO steers; this may have been due, in part, to level of carcass fatness and rate of carcass cooling post mortem. Accounting for factors such as genotype within the experimental design and slaughtering animals at a relatively constant age reduced the variance associated with each sensory attribute to 0·6 of that observed in commercial practice. The data suggest that there is little opportunity to improve beef eating quality by increasing growth rate by dietary means in steers provided that moderate levels of gain (equivalent to the UK average) are maintained.

scholarly journals Influence of feeding systems on selected beef quality and sensory attributes

2020 ◽  
Vol 49 (6) ◽  
pp. 1158-1173
Author(s):  
E Moholisa ◽  
P.E. Strydom ◽  
I Van Heerden ◽  
A Hugo
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
Classification Systems ◽  
Moisture Loss ◽  
Eating Quality ◽  
Beef Industry ◽  
Longissimus Lumborum ◽  
Meat Samples ◽  
Feeding Systems

Feeding systems and other factors associated with processing influence meat quality, and therefore sensory attributes. This study was conducted to assess the meat quality attributes of young grain-fed and older grass-fed steers that mostly affect consumer acceptability of beef. Eighty Bonsmara steers consisting of 20 each of A-age (0-tooth) grain-fed (AC) and grain-fed supplemented with zilpaterol (AZ), 20 each of grass-fed AB (1-2 teeth) and B-age (3 - 6 teeth) animals were used. This combination represented the typical feeding systems of South Africa and other countries using similar classification systems, therefore describes the typical feeding systems of the South African beef industry. The longissimus lumborum (LL), semitendinosus (ST), and biceps femoris (BF) muscles were tested for colour, moisture properties, lipid oxidation and sensory attributes. It was found that diet in combination with animal age influenced meat colour. Muscles of the older grass-fed steers were generally darker and duller (darker red) compared to muscles of young grain-fed animals. Moisture loss was consistently higher in zilpaterol supplemented meat samples compared to the feedlot controls, while muscles of the grass-fed animals had lower moisture loss. A sensory panel clearly distinguished between cuts of grain-fed (AZ and AC) and grass-fed carcasses (AB and B) on the grounds of flavour characteristic. The AB and B cuts scored higher for grassy, animal-like and rancid flavour overtones and lower for roasted flavour and sourness than AZ and AC grain-fed cuts. This indicated that typical flavours related to diet define expected eating quality. Keywords: age, grain, grass, meat quality, zilpaterol

Effect of sheep type on meat and eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 499 ◽  
Author(s):  
D. L. Hopkins ◽  
P. J. Walker ◽  
J. M. Thompson ◽  
D. W. Pethick
Keyword(s):  
High Voltage ◽  
New South ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
The Other ◽  
Eating Quality ◽  
Sheep Meat ◽  
South Wales ◽  
Longissimus Lumborum

The effect of type of lambs and hoggets on eating quality was evaluated using the M. longissimus lumborum (LL) and the M. biceps femoris (BF) from 210 animals. The animals comprised 7 types as follows: Poll Dorset or White Suffolk × (Border Leicester × Merino) (second cross unweaned lambs, mixed sex, 3–5 months of age); Poll Dorset × (Border Leicester × Merino) (second cross weaned lambs, mixed sex, 9–12 months of age); Border Leicester × Merino (BLM; first cross weaned lambs, mixed sex, 9 months of age); Poll Dorset or White Suffolk × Merino (PDM; first cross weaned lambs, wethers, 12 months of age); Merino × Merino (weaned wether lambs, 9–12 months of age); Border Leicester × Merino (BLM; first cross hoggets, mixed sex, 20 months of age); and Poll Dorset or White Suffolk × Merino (PDM; first cross hoggets, wethers, 16 months of age). The animals were sourced from a number of different properties in New South Wales (NSW) (n = 120) and Victoria (n = 90). Each carcass was subjected to high voltage stimulation (700 V) within 1 h of slaughter. All meat was aged for 5 days before freezing and was subsequently tested by consumers on a 0–100 scale for a number of attributes after cooking using a grilling procedure. The LL from sucker lambs had the lightest colour (highest L* values) with the hoggets having the darkest colour in the NSW group with differences less apparent in the Victorian group. Muscle from first cross and Merino weaned lambs had consistently higher pH levels across the 3 muscles tested (LL; M. semimembranosus; M. semitendinosus) for the NSW group with no differences detected in the Victorian group. LL meat from second cross sucker and first cross (BLM and PDM) weaned lambs had the highest overall liking score, with that from second cross weaned lambs, BLM hoggets and Merino lambs scored as intermediate, while meat from the PDM hogget group had the lowest overall liking score. A similar outcome was found for the other sensory attributes with differences between types being lower for juiciness compared with overall liking scores but they were of a similar ranking. For the BF there was some re-ranking of the overall liking scores compared with the LL, with meat from suckers and first cross PDM lambs and hoggets being intermediate in score while second cross weaned lambs and first cross BLM lambs had the highest scores. The BF from hoggets (BLM) and Merino lambs were given the lowest scores. The lower juiciness score for sucker BF contributed to this change in ranking compared with the LL.

scholarly journals Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 332 ◽  
Author(s):  
Lees ◽  
Konarska ◽  
Tarr ◽  
Polkinghorne ◽  
McGilchrist
Keyword(s):  
Biceps Femoris ◽  
Mixed Effects ◽  
Eating Quality ◽  
Linear Mixed Effects Model ◽  
Consumer Evaluations ◽  
Linear Mixed Effects ◽  
Protease Enzyme ◽  
Beef Carcasses ◽  
Longissimus Lumborum ◽  
The Impact

Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.

Effect of growth rate on tenderness development and final tenderness of meat from Friesian calves

2002 ◽  
Vol 74 (2) ◽  
pp. 253-264 ◽  
Author(s):  
M. Therkildsen ◽  
L. Melchior Larsen ◽  
H. G. Bang ◽  
M. Vestergaard
Keyword(s):  
Growth Rate ◽  
Shear Force ◽  
High Growth ◽  
High Growth Rate ◽  
Eating Quality ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Moderate Growth ◽  
Fragmentation Index ◽  
Calpain System

AbstractThe present study was conducted to determine the effect of growth rate of calves on the activity of the calpain system post mortem, post mortem desmin degradation, myofibrillar fragmentation index and meat tenderness of m. longissimus lumborum (LL) and m. supraspinatus (SS). Twenty-four Friesian heifer calves were allocated to two treatment groups: MM and HH. The MM calves were given food to achieve a moderate growth rate (678 g/day from 5 days of age to 90 kg body weight (BW) (period I) and 770 g/day from 90 kg BW to slaughter at 250 kg BW (period II)) and the HH calves were given food to achieve a high growth rate (period I: 895 g/day and period II: 1204 g/day). The myofibril fragmentation index (MFI), desmin degradation and the activity of µ-calpain, m-calpain and calpastatin were measured in LL and SS at slaughter, and 1 and 7 days post mortem. Shear force was measured in LL and SS after 1 and 7 days of ageing and a sensory panel evaluated the eating quality of the loin aged 7 days. MFI (P < 0·01) and tenderness (P < 0·01) were higher and shear force was lower (P < 0·001) in meat from HH calves compared with meat from MM calves. However, growth rate did not affect the activity of µ-calpain, m-calpain or calpastatin or the degradation pattern of desmin at any time post mortem. Besides growth rate and MFI at day 7 post mortem, which both correlated positively with meat tenderness (P < 0·001 and P < 0·01, respectively), fibre type traits and DNA or RNA concentrations were not generally related to final tenderness. Thus, it was concluded that increased growth rate of calves before slaughter increased the ease of fragmentation (MFI) of the meat and improved the tenderness but these findings could not be related to any changes in the activity of the calpain system.

scholarly journals Effect of postmortem tenderization strategies (pre-tumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

2021 ◽  
Author(s):  
Z Pietrasik ◽  
Phyllis J Shand
Keyword(s):  
Gluteus Medius ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Phosphate Solution ◽  
Processing Strategies ◽  
Beef Carcasses ◽  
Blade Tenderization ◽  
Longissimus Lumborum ◽  
The Impact

Abstract Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pre-tumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P &lt; 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P &lt; 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P &lt; 0.05) and juiciness (P &lt; 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P &gt; 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P &gt; 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P &lt; 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pre-tumbling as a single treatment was ineffective (P &gt; 0.05) in all of the muscles, and only treatments that included BT were sufficient to affect an increase (P &lt; 0.05) in tenderness of BF.

Effects of animal age on the eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 491 ◽  
Author(s):  
D. W. Pethick ◽  
D. L. Hopkins ◽  
D. N. D'Souza ◽  
J. M. Thompson ◽  
P. J. Walker
Keyword(s):  
Biceps Femoris ◽  
Quality Attributes ◽  
Barley Grain ◽  
Eating Quality ◽  
Sheep Meat ◽  
Significant Difference ◽  
Close Relationship ◽  
Longissimus Lumborum ◽  
Pelleted Diet ◽  
Consumer Testing

The aim of this work was to test the effects of animal age on consumer perceptions of sheep meat quality. Experiment 1 tested eating quality scores (tenderness, liking of flavour, juiciness and overall liking) derived from untrained consumers of grilled M. longissimus lumborum (LL) or M. biceps femoris (BF) derived from Merino ewes ranging from 8.5 to 68.5 months of age. The ewes were derived from one farm and all received a pelleted diet (60% hay, 30% lupin grain and 10% barley grain) that sustained growth between 118 and 173 g/day for at least 22 days pre-slaughter. In experiment 2 consumer testing of grilled LL and roasted BF and M. semimembranosis (SM) was conducted on a commercial line of 12-month-old White Suffolk × Merino lambs (0 erupted incisor teeth) v. a line of Merino yearling sheep about 22 months old (with either 2 or 4 erupted incisor teeth). The results of experiment 1 showed a significant effect of muscle (LL>BF, P<0.001) and a cubic effect of animal age on the consumer scores for grilled steaks. The cubic relationship was due to meat from lamb (8.5 months) and hogget (20 months) having higher scores than those of older animals. There was a close relationship between the objective measures of tenderness and the consumer tenderness score (r2 = 0.53, P<0.001). Results of experiment 2 indicated no significant difference between the grilled LL for the crossbred lamb and 22-month-old (2–4 teeth) Merino yearling sheep. However, the consumer scores for the roasted BF and SM were significantly depressed in the 2–4 tooth yearling Merino categories. In conclusion, this work clearly underpins the current Australian definition of lamb, lamb having better eating-quality attributes than older animals with fully erupted permanent incisor teeth, particularly in muscles from across the carcass. However, this work also highlights the eating quality attributes of older sheep (6 or more permanent incisor teeth) particularly for the LL, and suggests that negative influences of flavour associated with older sheep meat are minimal when the product is served in the absence of subcutaneous and intermuscular fat. Finally, the results suggest the possibility of a new ‘yearling’ sheep meat category based on animals in the 2–4-tooth dentition category.

GROWTH OF PIKE-PERCH SANDER LUCIOPERCA (L., 1758) (PERCIDAE) IN RESERVOIRS OF K. SATPAYEV’S CHANNEL

2018 ◽  
pp. 59-68
Author(s):  
Saule Zhangirovna Asylbekova ◽  
Kuanysh Baibulatovich Isbekov ◽  
Vladimir Nickolaevich Krainyuk
Keyword(s):  
Growth Rates ◽  
Growth Dynamics ◽  
High Growth ◽  
Water Bodies ◽  
Volga River ◽  
Trophic Resources ◽  
Pike Perch ◽  
The Amur River ◽  
Back Calculation ◽  
Abiotic And Biotic Factors

Pike-perch is an invader for the water basins of Central Kazakhstan. These species have stable self-reproductive populations in the regional waters. Back calculation method was used to investigate pike-perch growth rates in reservoirs of K. Satpayev’s channel. For comparison, the data from the other water bodies (Vyacheslavsky and Sherubay-Nurinsky water reservoirs) were used, as well as literature data. Pike-perch species from the investigated waters don’t show high growth rates. The populations from the reservoirs of K. Satpayev’s channel have quite similar growth rates with populations from the Amur river, from a number of reservoirs in the Volga river basin and from the reservoir in Spain. Sexual differences in growth have not been observed. Evaluating possible influence of various abiotic and biotic factors on the growth rate of pike-perch in the reservoirs of K. Satpayev’s channel was carried out. It has been stated that the availability of trophic resources cannot play a key role in growth dynamics because of their high abundance. Morphology of water bodies also does not play a role, as well as chromaticity, turbidity and other optical water indicators. It can be supposed that the main factor influencing growth of pike perch is the habitat’s temperature. This factor hardly ever approaches optimal values for the species in reservoirs of K. Satpaev’s channel. The possible influence of fishing selectivity on pike-perch growth rates was also evaluated. Currently, there has been imposed a moratorium on pike-perch catch. However, pike-perch is found in by-catches and in catches of amateur fishermen. It should be said that such seizures have an insignificant role in the dynamics of growth rates.

Biology of Gadus morhua in Ogac Lake, a Landlocked Fiord on Baffin Island

1967 ◽  
Vol 24 (12) ◽  
pp. 2573-2594 ◽  
Author(s):  
David G. Patriquin
Keyword(s):  
Growth Rates ◽  
Gadus Morhua ◽  
Environmental Variability ◽  
Sea Urchins ◽  
High Growth ◽  
Baffin Island ◽  
Meristic Characters ◽  
Large Size ◽  
Fin Ray ◽  
High Length

Gadus morhua L. occurs in Ogac Lake, a salt, meromictic lake on Baffin Island that receives influxes of seawater only during the highest summer tides. Cod of the order of 10,000 of lengths 25 cm and greater and 500 of lengths greater than 60 cm were present. The size ranges for various ages far exceeded those of oceanic populations. Feeding conditions were poor, and sea urchins predominated in the diet. Large cod (greater than 50 cm) were highly cannibalistic, and it was estimated that they consume of the order of 3500 fish of 20–40 cm annually. Maturation occurred at the unusually large size of 85 cm in females, and at about 65 cm in males. Apparently many of the cod never reach these sizes. Spawning was from late May to early July in 1962, and initiation of spawning appeared to be related to light. The hatching of cod larvae coincided with the appearance of the nauplii of the dominant copepod in the lake. Egg size was highly variable and exhibited a curious bimodalism. Variation in vertebral and fin-ray counts was slight in spite of high environmental variability, and thus appears largely genetically controlled. Possibly the first inhabitants came from Greenland stocks, which have high growth rates similar to the faster growing cod in the lake, and similar high length at maturity. Meristic characters also suggest affinity with Greenland rather than Labrador cod. The hydrography of the area and the possibilities of larval drift or adult migration into the lake are discussed. Cannibalism must exert continuing selection for high growth rates, but very poor feeding conditions and hierarchial dominance effects probably prevent general attainment of high growth rates.

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