scholarly journals Influence of beef genotypes on animal performance, carcass traits, meat quality and sensory characteristics in grazing or feedlot-finished steers

2021 ◽  
Author(s):  
I C F Maciel ◽  
J P Schweihofer ◽  
J I Fenton ◽  
J Hodbod ◽  
M G S McKendree ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Sensory Attributes ◽  
Superior Performance ◽  
Marbling Score ◽  
Overall Acceptability ◽  
System P ◽  
Hue Angle ◽  
Red Angus ◽  
Feeding Systems

Abstract A 2-yr study was conducted to evaluate the effects of beef genotypes and feeding systems on performance, carcass traits, meat quality, and sensory attributes. A 2×2 factorial experiment was used to randomly allocate 60 steers in year 1 (YR1) and 44 steers in year 2 (YR2). The two beef genotypes evaluated were Red Angus (RA), and RA x Akaushi (AK) crossbreed. The steers were allotted to two finishing feeding systems: grazing, a multi-species forage mixture (GRASS) and feedlot finishing, conventional total mixed ration (GRAIN). All steers were slaughtered on the same day, at 26 and 18 mo of age (GRASS and GRAIN, respectively), and carcass data were collected 48 h postmortem. Growth and slaughter characteristics were significantly impacted by the finishing system (P < 0.01), with the best results presented by GRAIN. Beef genotype affected dressing percent (P < 0.01), ribeye area (P = 0.04), and marbling score (P = 0.01). The AK steers had a tendency (P = 0.09) for lower total gain; however, carcass quality scores were greater compared to RA. There was a genotype by system interaction for USDA yield grade (P < 0.01), where it was lower in GRASS compared to GRAIN in both genotypes, and no difference was observed between the two genotypes for any GRASS or GRAIN systems. There was no difference in meat quality or sensory attributes (P > 0.10) between the two genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Thawing loss and color variables were impacted by the finishing system (P < 0.01). L* (lightness) and hue angle presented greater values while a* (redness), b* (yellowness), and chroma presented lower values in GRAIN compared to GRASS. Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01). There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Within each system, no difference was observed for flavor between RA and AK. Beef from steers in GRASS had greater (P < 0.01) WBSF than those from GRAIN. These results indicate that steers from GRAIN had superior performance and carcass merit and that AK enhanced these traits to a greater degree compared to RA. Furthermore, the beef finishing system had a marked impact on the steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.

scholarly journals PSV-29 Influence of Akaushi Genetics on Color and Sensory Attributes of Beef from Grain and Grass-finishing systems

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 360-360
Author(s):  
Isabella Cristina de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Consumer Acceptability ◽  
Mixed Species ◽  
Overall Acceptability ◽  
Instrumental Color ◽  
Beef Steaks ◽  
Hue Angle ◽  
Red Angus ◽  
Hedonic Scale ◽  
Water Holding

Abstract The effects of beef genetics and finishing system on color and sensory attributes of longissimus dorsi steaks were evaluated. Steaks were from Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) fed with a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN). Animals were slaughtered at 18 (GRAIN) and 26 (GRASS) mo. Rib sections (11th and 13th) were collected 48 h postmortem from the left side of each carcass, cut into two 2.54 cm-thick steaks, vacuum packaged, and aged 14 d. One steak was frozen until water holding capacity and Warner Bratzler shear force (WBSF) analysis. The other fresh steak was evaluated for instrumental color and cooked for consumer panelists (n = 105) to evaluate flavor, texture, juiciness, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). There was no difference between beef genetics. GRASS had higher chroma (more color saturation) and a* values (redder) compared to GRAIN treatment. There was genetics x diet interaction for hue angle and L* values, where RA had greater hue angle than AK in GRAIN (P = 0.01) and AK had greater L* (lighter, P < 0.01) than RA in GRASS. The GRASS-finishing reduced beef steaks thawing (-20 %) and cooking (-12.8 %) loss compared to GRAIN-finishing (P < 0.05). There were no differences (P > 0.05) in WBSF between finishing systems. Steaks from GRAIN received the greatest ratings (P < 0.01) for flavor, texture, juiciness, and overall acceptability compared to GRASS. Results indicate that the color attributes were influenced by finishing system. Furthermore, beef finishing system had a marked impact on steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P > 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P < 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

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 Sensory Attributes of Snail’s Meat Prepared in Different Ways

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Drago Sando ◽  
Radoslav Grujić ◽  
Dragan Vujadinović
Keyword(s):  
Meat Quality ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Human Nutrition ◽  
Overall Acceptability ◽  
The World ◽  
The Mediterranean

Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail’s meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail’s meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically significant (p<0.05) more acceptable.

scholarly journals PSXI-18 Influence of Akaushi Genetics on Beef Performance and Carcass Merit in Grain and Grass-finishing Systems

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 384-385
Author(s):  
Isabella Cristina de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Average Daily Gain ◽  
Superior Performance ◽  
Free Access ◽  
Marbling Score ◽  
Fasting Period ◽  
Study Objective ◽  
Ribeye Area ◽  
Carcass Merit ◽  
Red Angus ◽  
The Impact

Abstract The study objective was to investigate the impact of beef genetics and finishing system on beef production and carcass merit. Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) were equally assigned to one of two finishing treatments: a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN) in three replications. Each finishing treatment had free access to mineral and water, and GRAIN were fed once daily (20% hay and 80% concentrate) over 107 d. The grazing period was 80 d. Body weight (BW) was measured after a 12-hour fasting period at the onset and end of the trial. Animals were slaughtered at 18 and 26 mo (GRAIN and GRASS, respectively), and carcass data was collected 48 h postmortem. Initial and final BW were greater for GRAIN (469.7 and 611.0 kg) than GRASS (439.1 and 548.7 kg). Although steers had different total BW gain (141 kg for GRAIN vs 90 kg for GRASS; P &lt; 0.01), there was no difference for average daily gain between two systems. The GRAIN’s advantage in performance, led to higher HCW (+16%), ribeye area (+10%), and backfat (+52%) compared to GRASS. Dressing and marbling score were greater in GRAIN compared to GRASS (61.2 % and 621 vs 57.8 % and 417). The AK cattle presented higher values for dressing (58.7 vs 60.1%; P &lt; 0.0001), ribeye area (70.2 vs 74.3 cm2; P = 0.02), and marbling (548 vs 490, P = 0.03) compared to RA. There was genetics x diet interaction for internal fat, where AK animals had greater value than RA (2.7 vs 2.3%; P &lt; 0.0001) in the GRAIN treatment. These results indicate that GRAIN had superior performance and carcass merit and that AK enhanced these traits to a greater degree as compared to RA.

scholarly journals The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese

2018 ◽  
Vol 31 (3) ◽  
pp. 421-428 ◽  
Author(s):  
Linda Uhlířová ◽  
Eva Tůmová ◽  
Darina Chodová ◽  
Jana Vlčková ◽  
Mohamed Ketta ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Sensory Attributes ◽  
Effect Of Age

scholarly journals PSV-24 Effect of pre-weaning, post-weaning and fattening growth rate on carcass and meat traits in feedlot Nellore cattle

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 334-335
Author(s):  
Tamyres Amorim ◽  
Jessica Gemelli ◽  
Ingrid Fuzikawa ◽  
Taiane S Martins ◽  
Gabriella Moura ◽  
...  
Keyword(s):  
Growth Rate ◽  
Weight Gain ◽  
Meat Quality ◽  
Carcass Traits ◽  
Marbling Score ◽  
Daily Average ◽  
Gain Rate ◽  
High Weight Gain ◽  
Nellore Cattle

Abstract The goal of this study was to evaluate the effect of contrasting growth rate in pre and post-weaning period on carcass traits and meat quality of feedlot Nellore cattle. To high weight gain, in pre and post-weaning period, were be considered management groups with mean weight gain above the third quartile of pre-weaning (PREW) or post-weaning (PROW) weight gain distribution of population to group of moderate gain were be considered management lots with daily average gains between the first and third quartiles of PREW or PROW weight gain distribution of population. In the low gain group will be considered management lots with daily average gains lower than the first quartile of PREW or PROW weight gain distribution of population. We used a total of 500 bulls, registered in the National Association of Breeders and Researchers, fed during 90 days with the same diet, confined and slaughtered. The PREW presented a weight gain rate (WGR) of 57.1, 67.3, and 77.7 kg for low, moderate and high WGR, respectively; and the PROW of 110.3, 113.4, and 119.4 kg for low, moderate and high WGR, respectively. The hot carcass weight influenced WGR in pre-weaning (297.56±11.80, 323.53±10.09, and 364.31±18.88 kg) for low, moderate and high, respectively (P = 0.03). The carcass dressing was affected by weaning period in WGR (pre-weaning: 54.18, 54.33, and 57.88 %; P = 0.034, and post-weaning 55.52, 56.23, and 54.66%; P = 0.471) for low, moderate and high WGR, respectively. The contrasting weight gain groups did not influence the marbling score in PREW (P = 0.128) and PROW (P = 0.772), back fat thickness in PREW (P = 0.719) and PROW (P = 0.833), ribeye area in PREW (P = 0.472) and PROW (P = 0.833), tenderness in PREW (P = 0.936) and PROW (P = 0.911). In general, the gain rate did not improve the carcass traits and meat quality of feedlot Nellore cattle.

scholarly journals Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2822
Author(s):  
Bo Wang ◽  
Zhenzhen Wang ◽  
Yong Chen ◽  
Xueliang Liu ◽  
Kun Liu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Meat Quality ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Supplementary Feeding ◽  
Volatile Flavor Compounds ◽  
Lamb Meat ◽  
Volatile Flavor ◽  
Similar Body ◽  
Feeding Systems

This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the longissimus thoracis (LT) samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L*) value and lower cooking loss in the LT muscle, but higher yellowness (b*) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.

scholarly journals Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods

2020 ◽  
Vol 33 (8) ◽  
pp. 1332-1338
Author(s):  
Gamaleldin Mustafa Suliman ◽  
Abdullah Naser Al-Owaimer ◽  
Elsayed Osman Swelum Hussein ◽  
Kamaleldin Abuelfatah ◽  
Moath Badr Othman
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Age Groups ◽  
Quality Characteristics ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Overall Acceptability ◽  
Lower Shear ◽  
Camel Meat ◽  
Arabian Camel

Objective: Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed.Methods: Thirty-six male camels (12 for each age group) were used. The <i>Longissimus dorsi</i> muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes.Results: Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo.Conclusion: Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.

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