The impact of two different hormonal growth promotants (HGPs) on the eating quality of feedlot-finished steer carcasses

2019 ◽  
Vol 59 (2) ◽  
pp. 384 ◽  
Author(s):  
D. T. Packer ◽  
G. H. Geesink ◽  
R. Polkinghorne ◽  
J. M. Thompson ◽  
A. J. Ball
Keyword(s):  
Bos Taurus ◽  
Bos Indicus ◽  
Gluteus Medius ◽  
Eating Quality ◽  
Beef Industry ◽  
Muscle Area ◽  
Eye Muscle ◽  
Longissimus Lumborum ◽  
The Impact

The Meat Standards Australia beef-grading model applies a variable adjustment for different cuts of hormonal growth promotant (HGP)-treated carcasses, but does not differentiate between different HGP types. Using 300 non-implanted Bos indicus–Bos taurus composite steers, an experiment was conducted to compare the effects of an oestradiol only (OES) and a combination trenbolone acetate and oestradiol (TBA+OES) implant with non-implanted animals (CON) fed a concentrate ration for 73 days before slaughter, on eating quality of the mm. longissimus lumborum (LL) and gluteus medius (GM) muscles. Sensory and objective LL and GM samples were aged for either 5 or 35 days before freezing at −20°C. Carcass weights from each group were significantly (P < 0.05) different. Corrected for carcass weight, HGP treatment had a significant effect on hump height, ossification score, marble score, P8 fat depth and eye-muscle area. The TBA+OES treatment resulted in significantly (P < 0.05) tougher meat than the OES and CON treatments as assessed by shear force, although this difference was reduced with aging. Sensory scores (tenderness, juiciness, like flavour, overall liking and a composite MQ4 score) confirmed a negative HGP treatment effect, whereby TBA+OES was significantly lower than the CON and OES treatments after 5 days of aging, and these differences were reduced through aging. TBA+OES had a greater impact on sensory scores in the LL when compared to the GM. Both HGP treatments increased calpastatin activity, and the TBA+OES treatment was significantly (P < 0.05) different from the CON and OES treatments. It was concluded that OES and TBA+OES implants have different impacts on meat eating-quality measurements, which could have important implications for the Australian and international beef industry.

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 < 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 < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 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 > 0.05) in all of the muscles, and only treatments that included BT were sufficient to affect an increase (P < 0.05) in tenderness of BF.

Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

2015 ◽  
Vol 55 (2) ◽  
pp. 174 ◽  
Author(s):  
J. M. Hughes ◽  
N. G. McPhail ◽  
G. Kearney ◽  
F. Clarke ◽  
R. D. Warner
Keyword(s):  
Storage Time ◽  
Bos Taurus ◽  
Star Product ◽  
Bos Indicus ◽  
Storage Period ◽  
Eating Quality ◽  
Chilled Storage ◽  
Longissimus Lumborum ◽  
Colour Group ◽  
Meat Colour

Optimal beef meat colour is associated with increased consumer acceptance, whereas dark or pale meat has a reduced desirability. Dark beef also has a variable eating quality and reduced shelf-life. We hypothesised that a poor meat colour at carcass grading would generate an unacceptable eating quality after vacuum-packed chilled storage for up to 20 weeks, due to the unfavourable pH conditions commonly associated with light and dark muscles. At three beef processing plants, beef longissimus muscles from 81 pasture- and grain-fed cattle (mix of Bos taurus and Bos indicus × Bos taurus) were graded at ~24 h post-slaughter for meat colour. The carcasses were allocated to light, medium and dark colour groups, with n = 27 carcasses per colour group. From the 81 carcasses, a total of 162 longissimus lumborum (LL) muscles was collected and half LLs were randomly allocated to three ageing times (2, 12, 20 weeks) within colour group and six half LLs were used per colour group within storage period and plant. Vacuum-packed muscles were stored at –1.0 ± 0.5°C for the designated period and sampled for biochemical and sensory assessments. The effects of colour group, storage week and carcass traits were analysed. Dark muscles had higher pH than the lighter ones (P < 0.05). The carcass trait dentition, feed type and fat depth did not influence the eating quality (P > 0.05). After 2, 12 and 20 weeks of vacuum-packed chilled storage; eating quality was similar for all 3 meat-colour groups (P > 0.05). With increasing storage time, all eating-quality attributes improved (P < 0.001 for all). Lipid oxidation increased with storage time and although values at 20 weeks were slightly above accepted levels for rancidity detection, MQ4 scores indicated that the meat would still be categorised as a three-star product, indicative of the opportunity to store the longissimus lumborum (LL) for this length of time, while maintaining an acceptable eating quality, regardless of meat colour at carcass grading.

Identification of a Brahman sire whose progeny have high marbling scores and high intramuscular fat content

1998 ◽  
Vol 38 (8) ◽  
pp. 785 ◽  
Author(s):  
C. Gazzola ◽  
C. J. O'Neill ◽  
J. E. Frisch
Keyword(s):  
Bos Indicus ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Beef Industry ◽  
Muscle Area ◽  
Lower Growth ◽  
Eye Muscle ◽  
Tropical Adaptation ◽  
Intramuscular Fat Content

Summary. A Brahman sire (Select Brahman) whose steer progeny had both high marbling scores and high intramuscular fat content has been identified. The effect was independent of dam breed (5 different dam breeds were analysed), was present in both grain-finished and pasture-finished progeny, and was independent of hormone growth promotant treatment. From pasture, over twice as many progeny from the Select sire (62.5%) had high marbling scores as progeny from 10 other Brahman sires (25.9%). The effect was not as marked in grain-finished steers but the Select sire still produced one-third more high marbling progeny (84.6%) than the other sires (63.6%). The Select sire’s progeny were equal to or better than progeny from Tuli sires in producing high marbling scores. The intramuscular fat content (3.5 ± 0.3 g/100 g) of the progeny from the Select sire was greater than double that of progeny from other Brahman sires (1.9 ± 0.2 g/100 g; P<0.0001) and higher than progeny from Tuli sires (2.3 ± 0.1 g/100 g; P<0.0001). The increased marbling and intramuscular fat content were not associated with increased subcutaneous fat deposition, decreased muscle deposition, lower growth rate or smaller mature size since there were no differences in age, hot standard carcass weight, rump fat depth and rib eye muscle area between the Select sire’s progeny and those of other Brahman sires. The identification of a high marbling trait in a Bos indicus sire is of considerable significance to the northern Australian beef industry because it enables markets requiring marbled carcasses to be targeted while maintaining the advantages of tropical adaptation.

Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality

2009 ◽  
Vol 49 (3) ◽  
pp. 239 ◽  
Author(s):  
P. G. Allingham ◽  
W. Barris ◽  
A. Reverter ◽  
V. Hilsenstein ◽  
R. van de Ven ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Rapid Growth ◽  
Seam Thickness ◽  
Eating Quality ◽  
Meat Production ◽  
Growth Path ◽  
Eye Muscle ◽  
Positive Effects ◽  
Longissimus Lumborum ◽  
The Impact

The effects of sire genetics and growth path on the fascicular structure (FS) of lamb loin muscle (m. longissimus lumborum; LL) and the consequences for eating quality were studied in progeny (n = 299) of 20 Poll Dorset sires and Merino ewes. Sires were selected on the basis of their Australian sheep breeding values (ASBV) for post-weaning growth (PWWT), loin eye muscle depth (PEMD) and subcutaneous fat (PFAT). Growth of lambs was varied by time of weaning (early or late) and by feeding level within weaning group, where lambs were either fully fed throughout or were feed restricted for 55 days then re-alimented to achieve liveweight of ~45 kg at slaughter. The FS variables were determined in differentially stained histological sections of LL by using automated image segmentation and circle geometry methodology and were defined as percentage connective tissue, perimysial seam thickness and fascicular width. Sire ASBV was not a significant covariate to measures of FS, despite ASBV-related effects on growth, carcass leanness and fatness. Independent of weaning time, faster growth was induced by re-alimentation of feed-restricted lambs, resulting in LL with less connective tissue as a percentage of cross-sectional area and larger fascicles than for fully fed peers. The direction of the perimysial seam thickness response varied with treatment and time of weaning. Rapid growth of re-alimented early weaned restricted lambs resulted in thinner seams than for fully fed peers, whereas the opposite response was observed in the late-weaned lamb contrast. This suggests that the weight and age of the lamb at the time of nutritional compromise and re-alimentation are important factors in determining the thickness of perimysial connective-tissue seams. Whilst the evidence confirms differential accretion of the myofibrillar and connective tissues and despite reports of positive effects on tenderness brought about by such changes, variation in structural measures was not associated with variation in either objective measures (compression) or sensory scores for tenderness of the loin muscle. The data from the present study support the tenet that rapid growth before slaughter, combined with appropriate sire genetics, will not compromise the physical characteristics and sensory qualities of the meat.

scholarly journals Effect of heat stress on carcass and meat quality of indigenous sheep of Bangladesh

2014 ◽  
Vol 43 (2) ◽  
pp. 147-153 ◽  
Author(s):  
MS Rana ◽  
MA Hashem ◽  
S Akhter ◽  
M Habibullah ◽  
MH Islam ◽  
...  
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Muscle Area ◽  
Eye Muscle ◽  
Treatment Groups ◽  
Indigenous Sheep ◽  
Heat Treated ◽  
Significant Difference

The research was conducted to study the effect of heat stress on carcass characteristics and meat quality in indigenous sheep. Nine sheep were divided into three groups which were almost similar in age, sex and weight. Three groups were divided as zero hour (T0), four hours (T4) and eight hours (T8) heat exposure to direct sunlight. During experimental period temperature–humidity index (THI) value was calculated as 27.09 which indicated T4 and T8 groups were subjected to heat stress condition for at least four hours and eight hours respectively every day. Slaughter weight, body length and heart girth had no significant difference among the treatment groups. Dry matter, ash and ether extract had no significant difference (p>0.05) among the treatment groups but crude protein were increased with the increase of heat stress from T0 to T8 group (p<0.05). Drip loss was increased (p<0.05) in non-exposure group than treated groups but there is no significant result (p>0.05) found in pH and cooking loss. Carcass weight and eye muscle area had no significant difference (p>0.05) among the treatment groups but dressing percentage was decreased with the increase of time in heat treated groups (p<0.01). Significant difference (p<0.05) were found in weight of heart, kidney, lung + trachea and pluck between control and heat treated groups. The significant difference (p>0.05) in empty gut was found in gut with content and gut fill in heat treated groups. It can be concluded that heat stress had significant changes on carcass characteristics and meat quality of indigenous sheep.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20717 Bang. J. Anim. Sci. 2014. 43 (2): 147-153

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

scholarly journals Growth Performance and Carcass Traits Responses to Dried Distillers’ Grain with Solubles Feeding of Growing Awassi Ram Lambs

Animals ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 954 ◽  
Author(s):  
Safa’ M. Hatamleh ◽  
Belal S. Obeidat
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Quality Parameters ◽  
Muscle Area ◽  
Eye Muscle ◽  
Distillers Grain ◽  
Dried Distillers Grain ◽  
The Impact

This study considers the impact of dried distillers’ grain with solubles (DDGS) in diets of lambs. Randomly; 27 lambs were distributed to one of three diets. Diets were: a control diet (CON; n = 9), a 125 (DDGS125; n = 9) or a 250 g/kg DDGS (DDGS250; n = 9) of dietary dry matter (DM). The lambs were fed using these diets for 91 days. To assess carcass traits; five lambs were randomly selected at the end of the study. No significant differences were detected in intake and digestibility of DM; crude protein and fiber. Average daily gain did not differ among diets. Carcass characteristics did not differ among diets. With the exception of shear force and redness, which were greater in DDGS250 than in DDGS125 and CON diets, meat quality parameters were unaffected. Eye muscle area decreased in DDGS125 than in DDGS250 and CON diet. These results demonstrate that the feeding of lambs on DDGS at 125 or 250 g/kg DM did not have any impact on growth. These diets only had a simple effect on the characteristics of carcass and meat quality. These results suggest that it would be suitable to introduce these feeds into sheep nutrition in the future.

scholarly journals Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end points

2008 ◽  
Vol 48 (11) ◽  
pp. 1434 ◽  
Author(s):  
J. M. Thompson ◽  
R. Polkinghorne ◽  
M. Porter ◽  
H. M. Burrow ◽  
R. A. Hunter ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Meat Tenderness ◽  
Sensory Testing ◽  
Anterior Portion ◽  
End Points ◽  
Longissimus Lumborum ◽  
Quality Measurements

The effect of repeated implantation with 20 mg oestradiol-17β (Compudose 100) on carcass and meat quality traits was investigated using 478 Bos indicus and B. indicus × Bos taurus cross steers finished on either pasture or grain to achieve carcass weight for one of three market end points (domestic, 220 kg; Korean, 280 kg; or Japanese, 340 kg). In the oestradiol-17β treatment group, animals were administered implants at ~100-day intervals, with the number of implants administered to any steer ranging from one to eight. Cattle were slaughtered and at boning the anterior portion of the M. longissimus lumborum was removed and frozen after aging for 1 day for later objective meat quality measurements (shear force, compression and cook loss %). The adjoining portion was aged for 14 days before consumer sensory testing using the Meat Standards Australia protocols. Each sample was scored for tenderness, juiciness, like flavour and overall liking by 10 untrained consumers. Implanting increased carcass weights and ossification scores (P < 0.05) and reduced marbling scores in comparison to non-implanted carcasses. For tenderness, like flavour, overall liking and MQ4 scores there was a significant (P < 0.05) interaction between B. indicus content and oestradiol-17β treatment, whereby high B. indicus content cattle that were implanted with oestradiol-17β had the lowest sensory scores. The number of implants administered did not affect carcass weights or marbling scores, whereas ossification scores increased in carcasses as the number of implants increased. The number of implants administered had no effect (P > 0.05) on sensory scores, or objective meat tenderness.

scholarly journals Estimation of Genetic Correlations of Primal Cut Yields with Carcass Traits in Hanwoo Beef Cattle

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3102
Author(s):  
Masoumeh Naserkheil ◽  
Deukmin Lee ◽  
Kihoon Chung ◽  
Mi Na Park ◽  
Hossein Mehrban
Keyword(s):  
Consumer Preferences ◽  
Carcass Traits ◽  
Genetic Correlations ◽  
Market Price ◽  
Marbling Score ◽  
Beef Industry ◽  
Genetic Progress ◽  
Muscle Area ◽  
Eye Muscle ◽  
Hanwoo Cattle

This study was carried out to estimate the variance components, heritability, and genetic correlations between the carcass traits and primal cut yields in Hanwoo cattle. Carcass traits comprising 5622 records included back fat thickness (BFT), carcass weight (CW), eye muscle area (EMA), and marbling score (MS). The 10 primal cut yields from 3467 Hanwoo steers included the tenderloin (TLN), sirloin (SLN), striploin (STLN), chuck (CHK), brisket (BSK), top round (TRD), bottom round (BRD), rib (RB), shank (SK), and flank (FK). In addition, three composite traits were formed by combining primal cut yields as novel traits according to consumer preferences and market price: high-value cuts (HVC), medium-value cuts (MVC), and low-value cuts (LVC). Heritability estimates for the interest of traits were moderate to high, ranging from 0.21 ± 0.04 for CHK to 0.59 ± 0.05 for MS. Except genetic correlations between RB and other primal cut traits, favorable and moderate to high correlations were observed among the yields of primal cut that ranged from 0.38 ± 0.14 (CHK and FK) to 0.93 ± 0.01 (TRD and BRD). Moreover, the estimated genetic correlations of CW and EMA with primal cut yields and three composite traits were positive and moderate to strong, except for BFT, which was negative. These results indicate that genetic progress can be achieved for all traits, and selection to increase the yields of primal cuts can lead to considerable profitability in the Hanwoo beef industry.

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