Meat quality of heifers fattened to heavy weights to enhance marbling

Marbling is the primary factor affecting quality grades of youthful grain-fed cattle in the Canadian, American and Japanese grading systems. Cattle were fed for an extended period of time and to extreme slaughter weights to enhance marbling. The effects of slaughter weight, breed, nutrition, and grading site (12/13th rib-Canadian or 6/7th rib-Japanese) on meat quality were evaluated using 221 weaned heifer calves (exp. 1) and 216 yearling heifers (exp. 2) raised on high (HP) or moderate-high (MHP) planes of nutrition. Mean intramuscular fat concentration in longissimus muscle was 6.93, 8.94, and 9.86% at mean slaughter weights of 500, 590, and 680 kg, respectively (exp 1) and 6.84% and 9.02% at 590 and 680 kg (exp. 2). HP carcasses had more intramuscular fat and lower shear values and drip losses than MHP carcasses (P ≤ 0.05). Angus carcasses had more intramuscular fat and lower shear values than the other breeds studied. Holsteins on the HP diet produced tender meat with a high amount of intramuscular fat whereas Holsteins on the MHP diet produced tougher meat with less intramuscular fat (P < 0.05). The 6/7th rib site had lower marbling scores, lighter meat, higher drip losses and lower shear values (P ≤ 0.001) than the 12/13th rib site. Intramuscular fat accounted for only 3 to 7% of the variation in shear force. Breed, nutrition, and slaughter weight had little effect on most measurements of meat quality except intramuscular fat and shear force. Key words: Beef cattle, meat quality, intramuscular fat, tenderness

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Body size, carcass and meat quality of three commercial beef categories of ‘Serrana de Teruel’ breed

Spanish Journal of Agricultural Research ◽

10.5424/sjar/2016143-9122 ◽

2016 ◽

Vol 14 (3) ◽

pp. e0604 ◽

Cited By ~ 7

Author(s):

Guillermo Ripoll ◽

Pere Albertí ◽

Javier Alvarez-Rodríguez ◽

Isabel Blasco ◽

Albina Sanz

Keyword(s):

Body Size ◽

Meat Quality ◽

Maximum Stress ◽

Subcutaneous Fat ◽

The Other ◽

Carcass Weight ◽

Slaughter Weight ◽

Fat Thickness

The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel breed’ to define the appropriate commercial option. Twenty ‘Serrana de Teruel’ male calves at 9 months were assigned to the commercial beef categories (young bulls, bulls and steers), slaughtered at 12, 22 and 22 months of age, respectively. The in vivo ultrasound backfat thickness was greater than the dorsal fat thickness, and the young bulls and steers had a similar fat thickness, that was greater than the bulls in both areas. The slaughter weight and cold carcass weight were significantly different between the commercial categories. However, the differences were not sufficient to modify the dressing percentage, carcass conformation and fatness degree between the young bulls and bulls. The maximum stress of the muscle at 7 d of ageing was lower in the steers than in the young bulls and bulls. In general, the lightness of the meat in the bulls was lower than that in the young bulls and steers. The subcutaneous fat of the bull carcasses had a vivid colour and stored more carotenoids than that of the young bulls and steers. Hence, bulls produced heavier and better conformed carcasses with more edible meat and less fat than the other categories. However, steers are recommended to produce large carcasses with more trim and cover fat than the other categories. Finally, it seems that bulls are the most suitable commercial category to ‘Serrana de Teruel’ breed.

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Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

Australian Journal of Experimental Agriculture ◽

10.1071/ea03175 ◽

2005 ◽

Vol 45 (5) ◽

pp. 525 ◽

Cited By ~ 45

Author(s):

D. L. Hopkins ◽

R. S. Hegarty ◽

T. C. Farrell

Keyword(s):

Meat Quality ◽

Shear Force ◽

Best Practice ◽

Intramuscular Fat ◽

Eating Quality ◽

Quality Traits ◽

Breeding Values ◽

Meat Quality Traits ◽

Estimated Breeding Values

The meat of 140 female lambs was examined. These lambs were sired by 9 Poll Dorset sires (3 selected for growth, 3 for muscling and 3 control) and fed either a low or high plane of nutrition from birth to slaughter. All carcasses were electrically stimulated and portions of M. longissimus thoracis et lumborum (loin) aged for 5 days before freezing. Subsequently, 10 consumers tested each portion for eating quality traits. A portion of the same muscle from the opposing side of the carcass was divided into 3 sections and aged for either 1, 3 or 5 days and then used to measure shear force (objective tenderness). Portions of the M. semimembranosus (topside) were also aged for 3 or 5 days and subjected to shear testing. Low plane animals produced tougher loins (based on shear force). As ultimate pH increased, shear force of the loin increased for low plane animals, while for high plane animals there was no such effect. This latter group had significantly lower ultimate pH values in all 3 muscles tested. Plane of nutrition had the greatest effect on topside shear force with low plane lambs producing tougher topsides. As ultimate pH increased, the topsides became tougher and as expected ageing improved the tenderness. There was no effect of sire EBVs (estimated breeding values) on shear force or objective meat quality traits apart from loin lightness which increased as the EBV for post-weaning weight (PWWT) increased and intramuscular fat in the loin which decreased as sire EBV for post-weaning muscle depth (PEMD) increased. Plane of nutrition did not have a significant effect on eating quality attributes as assessed by consumers. There was, however, an effect of sire EBV for muscling (PEMD) on tenderness, juiciness, flavour and overall liking, such that increased EBV led to decreased scores for the sensory traits. The findings suggest selection of sires for increasing PEMD will have a detrimental affect on the eating quality of their progeny, but this will not be reflected in shear force values or other objective meat quality traits apart from intramuscular fat. The effects of a low plane of nutrition on eating quality were minimal and largely controlled by the use of best practice processing, but were evident for a number of meat quality traits.

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Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs

Journal of Food Research ◽

10.5539/jfr.v1n4p141 ◽

2012 ◽

Vol 1 (4) ◽

pp. 141 ◽

Cited By ~ 2

Author(s):

José A. Partida ◽

Edith Vázquez ◽

María S. Rubio ◽

Danilo Méndez

Keyword(s):

Chemical Composition ◽

Meat Quality ◽

Shear Force ◽

Carcass Traits ◽

The Other ◽

Consumer Acceptability ◽

Meat Color ◽

Font Size ◽

Fat Thickness

Crossbred lambs (n = 40) of 137 ± 3 days of age from Katahdin ewes with either Charollais (KCh), Dorper (KD), Suffolk (KS) and Texel (KT) sires were used in this study. The effect of sire breeds on carcass traits, chemical composition of muscle, meat quality and consumer acceptability was determined. Regarding carcass traits, KCh animals had the highest fat thickness. KT lambs had the smallest M. Longissimusdorsi (MLD) area compared tothat of KCh, KD and KS (17.0, 15.9, 15.5 and 13.9 cm2; respectively). Breed of sire had no effect (P>0.05) on the chemical composition, pH or Warner-Bratzler shear force (WBSF) of lamb; however, it did affect meat color. KS lambs had lower L*, a*, b* and Ch* values compared to the other crossbreeds (P<0.05). Consumer acceptability of lamb was similar (P>0.05) across genotypes.

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Genetics of meat quality and carcass traits and the impact of tenderstretching in two tropical beef genotypes

Animal Production Science ◽

10.1071/ea08275 ◽

2009 ◽

Vol 49 (6) ◽

pp. 383 ◽

Cited By ~ 29

Author(s):

M. L. Wolcott ◽

D. J. Johnston ◽

S. A. Barwick ◽

C. L. Iker ◽

J. M. Thompson ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Carcass Traits ◽

Intramuscular Fat ◽

Quality Traits ◽

Muscle Area ◽

Live Animal ◽

Eye Muscle ◽

Meat Quality Traits ◽

Lower Shear

Meat quality and carcass traits were measured for 2180 feedlot finished Brahman (BRAH) and Tropical Composite (TCOMP) steers to investigate genetic and non-genetic influences on shear force, and other meat quality traits. Genetic and phenotypic correlations were estimated between carcass and meat quality traits, and with live animal measurements collected in steers from weaning to feedlot exit, and their heifer half-sibs up to their first mating, which were managed in Australia’s tropical or subtropical environments. Left sides of carcasses were tenderstretched (hung by the aitch-bone) while right sides were conventionally hung (by the Achilles tendon). Tenderstretching reduced mean shear force by 1.04 kg, and phenotypic variance by 77% of that observed in conventionally hung sides. Genotype differences existed for carcass traits, with TCOMP carcasses significantly heavier, fatter, with greater eye muscle area, and lower retail beef yield than BRAH. TCOMP had lower shear force, and higher percent intramuscular fat. Meat quality and carcass traits were moderately heritable, with estimates for shear force and compression of 0.33 and 0.19 for BRAH and 0.32 and 0.20 for TCOMP respectively. In both genotypes, estimates of heritability for carcass traits (carcass weight, P8 and rib fat depths, eye muscle area and retail beef yield) were consistently moderate to high (0.21 to 0.56). Shear force and compression were genetically correlated with percent intramuscular fat (r g = –0.26 and –0.57, respectively), and meat colour (r g = –0.41 and –0.68, respectively). For TCOMP, lower shear force was genetically related to decreased carcass P8 fat depth (r g = 0.51). For BRAH steers and heifers measured at pasture, fatness traits and growth rates were genetically correlated with shear force, although the magnitude of these relationships varied with time of measurement. Net feed intake was significantly genetically correlated with carcass rib fat depth (r g = 0.49), eye muscle area (r g = –0.42) and retail beef yield (r g = –0.61). These results demonstrate that selection to improve production and carcass traits can impact meat quality traits in tropically adapted cattle, and that genotype specific evaluations will be necessary to accommodate different genetic relationships between meat quality, carcass and live animal traits.

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Carcass and meat quality of lambs from thin-tailed and fat-tailed breeds at five different slaughter weights

Annals of Animal Science ◽

10.2478/aoas-2021-0004 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Bulent Ekiz ◽

P. Dilara Kecici ◽

Y. Ziya Ograk ◽

Hulya Yalcintan ◽

Nursen Ozturk ◽

...

Keyword(s):

Product Quality ◽

Meat Quality ◽

Shear Force ◽

Live Weight ◽

Negative Influence ◽

The Other ◽

High Quality ◽

Meat Samples ◽

Total Pufa

Abstract In lamb production, deciding the optimal slaughter weight (SW) has great importance on product quality. Aim of the study was to determine the optimum SW for lambs from a thin-tailed breed (Kivircik) and a fat-tailed breed (Kangal Akkaraman) in order to get high-quality meat and carcass. Kivircik (n=60) and Kangal Akkaraman (n=59) lambs were allotted to five SW groups (20, 28, 36, 44 and 52 kg). In Kivircik lambs, backfat thickness and fatness score gradually increased in parallel with the increase in SW, while the increase in the tail fat and kidney knob and channel fat (KKCF) proportions were observed by up to 36 kg. In Kangal Akkaraman lambs, evident increases in fatness parameters, except tail fat proportion, were observed when the SW increased from 44 kg to 52 kg. Meat pH, Warner Bratzler shear force (WBSF) and cooking loss values were not influenced by SW in lambs of both breeds. As SW increased in Kivircik lambs, there was a significant decrease in meat lightness and an increase in yellowness. In Kangal Akkaraman breed, lambs slaughtered at 20 kg and 28 kg had higher L* values, and lower a* and C* values than those of other SW groups. In Kivircik lambs, the total PUFA proportion and the ΣPUFA/ΣSFA ratio were lower in SW-44 and SW-52 groups than those of SW-20 and SW-28 groups. Decreases of these parameters were in SW-52 group in Kangal Akkaraman lambs. In meat samples of both breeds, SW-52 groups had a lower Σn-3 proportion and a higher Σn-6 / Σn-3 ratio than other SW groups. In Kivircik lambs, the panellists evaluated the meat of SW-20 and SW-28 groups as tender than those in SW-44 and SW-52 groups. In Kangal Akkaraman breed, flavour intensity in the meat of SW-52 lambs was higher than those of SW-20 and SW-28 groups. Results of the study indicate that slaughtering of lambs at 20 kg and 28 kg in both breeds provided better meat quality but caused lower carcass weight. Therefore, slaughtering Kivircik and Kangal Akkaraman lambs at 20 kg and 28 kg live weight might be recommended especially to farmers, who aimed to obtain high-quality lamb meat. In this case, it should not be ignored that the amount of meat produced will be less. On the other hand, slaughtering lambs at about 44 kg weight could be recommended to farmers, who aimed to obtain as much quality lamb carcasses as possible without any negative influence on meat quality.

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The effect of DanAvl Duroc and Pulawska boars in crossbred with DanAvl Hybrid on meat quality of finishing pigs

Agricultural and Food Science ◽

10.23986/afsci.70934 ◽

2018 ◽

Vol 27 (3) ◽

Cited By ~ 1

Author(s):

Artur Rybarczyk ◽

Robert Moroch ◽

Daniel Polasik

Keyword(s):

Meat Quality ◽

Total Protein ◽

Shear Force ◽

Drip Loss ◽

Finishing Pigs ◽

Post Mortem ◽

Lower Content ◽

Lower Shear ◽

Longissimus Lumborum

The research was aimed at determining the physicochemical and sensory properties of the m. longissimus lumborum at DanAvl Hybrid (Landrace – Yorkshire) fatteners and derived from DanAvl Hybrid sows and DanAvl Duroc and Pulawska boars. Fatteners derived from DanAvl Duroc boars were characterized by better meat quality compared to DanAvl Hybrids and their hybrids with Pulawska breed as evidenced by higher pH in 24–96 h post mortem (p.m.), higher sensory evaluation of juiciness, tenderness and flavor as well as lower shear force at lower content of total protein and higher content of intramuscular fat (IMF). However, DanAvl Hybrid fatteners were characterized by poorer meat quality, i.e. higher color lightness (L*) and higher drip loss both from fresh and thawed meat compared to those derived from DanAvl Duroc and Pulawska boars. Meat of fatteners after Pulawska breed was characterized by the highest redness (a*), and that after DanAvl Duroc breed, the lowest yellowness (b*) and saturation (C*).

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Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

Scientific Reports ◽

10.1038/s41598-021-92908-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Huilin Cheng ◽

Sumin Song ◽

Gap-Don Kim

Keyword(s):

Meat Quality ◽

Muscle Fiber ◽

Shear Force ◽

Muscle Fibers ◽

Frozen Storage ◽

Meat Color ◽

Pork Meat ◽

Psoas Major ◽

The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

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Effects of genotype and dietary forage to concentrate ratio during the finishing period on carcass characteristics and meat quality of lambs from hill sheep systems

The Journal of Agricultural Science ◽

10.1017/s0021859601001289 ◽

2001 ◽

Vol 137 (2) ◽

pp. 205-220 ◽

Cited By ~ 17

Author(s):

A. F. CARSON ◽

B. W. MOSS ◽

L. E. R. DAWSON ◽

D. J. KILPATRICK

Keyword(s):

Meat Quality ◽

Dry Matter ◽

Carcass Characteristics ◽

Live Weight ◽

The Other ◽

Grass Silage ◽

Classification Score ◽

Forage:Concentrate Ratio ◽

Matter Basis

The study investigated the effects of lamb genotype produced from hill flocks on feed efficiency, carcass characteristics and meat quality in animals finished on either a high forage:concentrate ratio diet (HFC) or a low forage:concentrate ratio diet (LFC). Purebred Scottish Blackface (BXB) lambs were compared with Blue-Faced Leicester×Scottish Blackface (BLXB) and Texel×Scottish Blackface (TXB) lambs. Purebred Cheviot (CXC), Suffolk×Cheviot (SXC) and Texel×Cheviot (TXC) lambs were also investigated. Lambs on the LFC diet were offered grass silage and concentrates mixed in the proportion of 0·80 silage and 0·20 concentrates on a dry matter basis. The LFC diet consisted of 0·20 grass silage and 0·80 concentrates on a dry matter basis. Representative lambs were slaughtered at the start of the experiment and on reaching 38 and 46 kg live weight. Averaged over the two slaughter weights, within the Blackface cross lambs, BXB had a lower liveweight gain (P < 0·01) than either BLXB or TXB (138, 207 and 203 (S.E. 11·1) g/day, respectively). Within the Cheviot cross lambs, CXC had a lower liveweight gain (P < 0·05) than SXC (188 v. 220 (S.E. 11·1) g/day), while SXC and TXC (204 g/day) had similar liveweight gains. Lambs on the LFC diet had a higher dressing proportion (P < 0·001) compared with lambs finished on the HFC diet (0·466 v. 0·434 (S.E. 0·0018) kg carcass per kg live weight). Averaged over the two slaughter weights BXB lambs had a lower (P < 0·05) dressing proportion than the other genotypes. Carcass conformation classification (assessed on a five-point scale) was higher (P < 0·001) in lambs finished on the LFC diet (3·0 v. 2·4 (S.E. 0·04)). Conformation classification was higher in lambs produced from Cheviot compared with Blackface ewes (P < 0·05). Within the Blackface cross lambs, BXB and BLXB lambs had a lower conformation classification (P < 0·001) than TXB lambs (2·4, 2·4 and 2·9 (S.E. 0·08) respectively). Within the Cheviot ewes, TXC lambs had a higher (P < 0·001) classification than either CXC or SXC (3·1, 2·7 and 2·7 (S.E. 0·08) respectively). Lambs finished on the LFC diet had a higher fat classification score compared with lambs on the HFC diet (P < 0·001) (3·4 v. 2·8 (S.E. 0·04)). Fat classification was similar across all genotypes. Lambs finished on the LFC diet had a lower ash content in the carcass than lambs finished on a HFC diet (P < 0·01) (44 v. 47 (S.E. 0·8) g/kg). Lamb genotype and dietary forage:concentrate ratio had no significant effect on cooking loss, sarcomere length, Warner–Bratzler shear force and L* values. Ultimate pH (pHU) was not influenced by dietary forage:concentrate ratio, but was significantly (P < 0·01) higher in BXB lambs compared with BLXB, TXB, CXC and TXC lambs. Lambs offered the LFC diet during the finishing period had significantly higher values for a* (P < 0·05), b* (P < 0·001), C* (P < 0·001) and H0 (P < 0·05) than lambs offered a HFC diet. Of these parameters only b* was significantly affected by lamb genotype, with BXB lambs having a lower value (P < 0·05) than the other genotypes.

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Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

Canadian Journal of Animal Science ◽

10.4141/a97-029 ◽

1997 ◽

Vol 77 (4) ◽

pp. 655-662 ◽

Cited By ~ 5

Author(s):

P. S. Mir ◽

D. R. C. Bailey ◽

Z. Mir ◽

S. D. M. Jones ◽

T. Entz ◽

...

Keyword(s):

Beef Cattle ◽

Meat Quality ◽

Shear Force ◽

Average Daily Gain ◽

Carcass Characteristics ◽

Barley Grain ◽

Crossbred Cattle ◽

Target Weight ◽

Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

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How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v38i3.32149 ◽

2016 ◽

Vol 38 (3) ◽

pp. 301 ◽

Cited By ~ 2

Author(s):

Carlos Emanuel Eiras ◽

Mariana Garcia Ornaghi ◽

Maribel Velandia Valero ◽

Dayane Cristina Rivaroli ◽

Ana Guerrero ◽

...

Keyword(s):

Aging Time ◽

Meat Quality ◽

Shear Force ◽

Carcass Characteristics ◽

Total Lipids ◽

Lean Beef ◽

Concentrate System ◽

Cottonseed Hull ◽

Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production.

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