Heritability of beef tenderness at different aging times and across breed comparisons

2013 ◽  
Vol 93 (3) ◽  
pp. 307-312 ◽  
Author(s):  
Andrew Zwambag ◽  
Matthew Kelly ◽  
Flavio Schenkel ◽  
Ira Mandell ◽  
James Wilton ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Aging Time ◽  
Shear Force ◽  
Energy Prices ◽  
Crossbred Cattle ◽  
Beef Tenderness

Zwambag, A., Kelly, M., Schenkel, F., Mandell, I., Wilton, J. and Miller, S. 2013. Heritability of beef tenderness at different aging times and across breed comparisons. Can. J. Anim. Sci. 93: 307–312. The heritability of shear force at 7, 14 and 21 d was estimated from a crossbred population of beef cattle. The population consisted of approximately 1400 crossbred cattle that were predominantly the offspring of Angus, Simmental, Gelbvieh and Piedmontese sires bred to predominantly Angus and Simmental females. Significant breed effects on tenderness were found within each aging time and no effect of heterosis was detected. The heritability of shear force declined from 0.194 to 0.048 as aging time increased from 7 to 21 d, highlighting the effectiveness of aging as a tool to improve tenderness. The repeatability of shear force was also found to be moderate (0.53). However, as energy prices increase it may be attractive to reduce aging times, thus breeding animals that are more tender at shorter aging times would be beneficial. The heritability of tenderness found at shorter aging times would indicate that improvement in this trait would be possible within a population where phenotypes are available.

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

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
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

Growth, carcass and meat quality characteristics of beef cattle with 0, 50 and 75 percent Wagyu genetic influence

1999 ◽  
Vol 79 (2) ◽  
pp. 129-137 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
T. Entz ◽  
S. D. M. Jones ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Growth Parameters ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Genetic Influence ◽  
Vitamin Supplements ◽  
Crossbred Cattle ◽  
Barley Silage

Feeding trials were conducted in two years to compare growth performance, carcass characteristics and quality of meat from beef cattle with 0, 50 or 75% Wagyu genetic influence. The cattle types used in the two years of the study were Continental crossbred steers (0% Wagyu), cattle with 50% Wagyu influence (Wagyu/Angus crossbreds) and 75% Wagyu influence (containing 25% from other European breeds). Cattle were housed in individual pens in the first year and in group pens in the second year. Cattle were fed a backgrounding diet containing 35% barley grain and 65% barley silage with protein, mineral and vitamin supplements until they weighed more than 380 kg, after which they were adapted to a finishing diet consisting of 80% barley and 20% barley silage with mineral and vitamin supplements. Cattle were weighed every 4 wk and at the end of the finishing period they were processed and carcass information was obtained. A three-rib section (10–12) was removed from 41 (year 1) and 44 (year 2) carcasses selected randomly from each group, and Warner–Bratzler shear force was determined. The year-by-cattle type interaction was significant for most parameters; thus all the data were also analysed by year using weight of cattle at initiation of the feeding trial as a covariate for the backgrounding and finishing phases of growth and using carcass weight and back fat depth as covariates for carcass and meat-quality parameters. Weight at the start of the trial influenced most growth parameters and age at slaughter. Continental crossbred steers had higher (P < 0.05) ADG than Wagyu crossbred cattle during the finishing phase (1.47 vs. 0.82 kg d−1) in year 1, but not in year 2. Carcass weights of 75% Wagyu crossbred cattle were lower (P < 0.05) than those of Continental crossbred steers in both years. Warner–Bratzler shear force values were less than 5.3 kg to shear cores of 19 mm diameter. However, 92% in year 1 and 71% in year 2 of the carcasses from Wagyu crossbred cattle graded Canada AAA, and contained more than a "small" amount of intramuscular fat. Thirty percent of the carcasses from Wagyu crossbred cattle in year 1 graded Canada Prime. Only 30% of Continental crossbred steers in year 1 and 10% in year 2 graded Canada AAA. Wagyu genetic influence enhanced marbling in beef cattle without loss in carcass size for the 50% Wagyu steers. Key words: Wagyu, Carcass characteristics, Warner–Bratzler shear force

scholarly journals Aging Influences Shear Force of Beef in a Muscle-Specific Manner

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. N. Nair ◽  
S. P. Suman ◽  
A. C. V. C. S. Canto ◽  
G. Rentfrow
Keyword(s):  
Aging Time ◽  
Shear Force ◽  
Least Square ◽  
Beef Tenderness ◽  
Aging Period ◽  
Postmortem Aging ◽  
Longissimus Lumborum ◽  
Industry Practice ◽  
Effects Of Aging ◽  
Beef Muscles

ObjectivesTenderness is an important sensory attribute that influences consumers’ overall eating satisfaction and repurchase decisions of beef. However, beef tenderness is a muscle-specific and highly variable trait, with different muscles from the same carcass exhibiting considerable variations. Retailing single-muscle beef cuts, based on quality and palatability traits, can improve value of carcasses. Postmortem wet aging of beef subprimals under vacuum packaging is a widely used industry practice in the U.S. to improve beef tenderness. Although beef muscles differ in their biochemical attributes, different muscles undergo similar aging procedure because wet aging is generally preformed on the subprimals. While beef muscles may respond differentially to wet aging, the effects of aging time on tenderness of three economically important beef hindquarter muscles, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), are yet to be examined. Therefore, the objective of the current study was to examine the effect of aging on tenderness of beef LL, PM, and ST muscles.Materials and MethodsThe LL, PM, and ST muscles were excised (24 h postmortem) from both sides of eight (n = 8) beef carcasses (USDA Choice; A maturity) and was further separated into two equal-length sections, resulting in four muscle sections per carcass. The muscle sections were vacuum packaged and randomly assigned to aging at 2°C for either 0, 7, 14, or 21 d. At the end of each aging period, 2.5-cm steaks were fabricated. The steaks were cooked to an internal temperature of 71°C and chilled to 4°C overnight. Six cylindrical cores (1.27-cm of diameter) parallel to the muscle fiber orientation were obtained from each steak with a hand-held coring device. Shear force was determined by shearing each core with V-shaped blade of Warner-Bratzler shear device, and the values were recorded as the peak force (N). The main effects of muscle source and aging days, and their interactions were analyzed using the Mixed Procedure of SAS. The least square means for protected F-tests (P < 0.05) were separated by using least significant differences and were considered significant at P < 0.05.ResultsMuscle source and aging days influenced (P < 0.05) the tenderness, with an improvement (P < 0.05) in tenderness observed with aging. Moreover, a muscle × aging day interaction (P < 0.05) was observed for tenderness. Shear force of LL decreased (P < 0.05) with aging, although there was no difference (P > 0.05) in tenderness between 7 and 14-d aged LL. However, aging beyond 7 d did not improve (P > 0.05) the tenderness of already tender PM steaks. On the other hand, improvement (P < 0.05) in tenderness was observed in ST until 14 d. After 21 d of aging, LL was the most tender, while ST remained the toughest (P < 0.05).ConclusionThe results indicated that different muscles in beef hindquarters responded differentially to postmortem aging, and the processors could optimize aging time depending on the muscles to improve beef tenderness.

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

2016 ◽  
Vol 38 (3) ◽  
pp. 301 ◽  
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. 

scholarly journals The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
K. Hart ◽  
N. Herrera ◽  
F. Ribeiro ◽  
N. Bland ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Quality Characteristics ◽  
Insoluble Collagen ◽  
Plate Counts ◽  
Retail Display

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

scholarly journals Possible Role of Myoglobin in Regulating Calpain-1 Activity in Postmortem Beef Muscle

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. V. Cooper ◽  
S. Suman ◽  
Z. D. Callahan ◽  
K. C. Kerns ◽  
M. Zigo ◽  
...  
Keyword(s):  
Shear Force ◽  
Beef Tenderness ◽  
Beef Carcasses ◽  
Muscle Ph ◽  
Reducing Activity ◽  
The Right ◽  
Beef Color ◽  
Moderate Relationship ◽  
Redox Forms

ObjectivesPrevious research revealed a relationship between meat color and beef tenderness and indicated that myoglobin can inhibit calpain-1 in solution. The objective of this study was to determine the extent to which myoglobin and beef color are associated with calpain activity and beef tenderness.Materials and MethodsBeef Longissimus dorsi samples from the left side of Holstein beef carcasses (n = 21) were collected immediately post exsanguination on the processing floor for 0 h analyses. Muscle temperature and pH was measured at 0, 24, and 48 h postmortem. After USDA quality and yield grade determination, steaks (n = 6) were removed from the right side of each carcass (n = 21) at 48 h for analyses at 48 and 336 h postmortem. Color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing activity (MRA), total myoglobin concentrations, slice shear force (SSF), Warner-Bratzler shear force (WBSF) were measured. Calpain-1 concentrations and autolysis were determined via Western blot at 0, 48, and 336 h.ResultsDecline in muscle pH was 6.4, 5.8, and 5.6 at 0, 24, and 48 h, respectively. Shear force values at 48 h were 73.19 N for WBSF and 384.21 N for SSF and at 336 h were 48.75 N for WBSF and 260.47 N for SSF. Myoglobin reducing activity at 336 h was positively correlated to WBSF at 48 h and negatively correlated to calpain-1 concentration at 0 h (P < 0.05; Table 9). Color measurements of L* and b* at 48 h were moderately correlated with WBSF at 336 h (P < 0.05; Table 9). The b* measurement at 336 h showed a moderate relationship to calpain-1 concentration at 0 h (P < 0.05; Table 9).ConclusionModerate correlations between color and tenderness measurements taken at 48 h with those taken at 336 h were discovered indicating that myoglobin may impact calpain-1 in vivo.Table 9Correlations (P-values) between selected color and tenderness measurements (n = 21)

Modifications of the Warner-Bratzler shear force method to improve the relationship with pork tenderness1

1999 ◽  
Vol 1999 ◽  
pp. 12-12
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Shear Force ◽  
Quality Attributes ◽  
Meat Tenderness ◽  
Beef Tenderness ◽  
Force Method ◽  
Maximal Force ◽  
A Value ◽  
Important Quality ◽  
Cooked Meat ◽  
The Relationship

The tenderness of pork is one of the most important quality attributes to the consumer. Since it is very time-consuming and costly to evaluate tenderness by taste panel, Warner-Bratzler shear force (WBSF) is often used as a measure for meat tenderness (Boccard et al., 1981). However, the WBSF method gives a value for the maximal force needed to shear a cylindrical core of cooked meat, while the tenderness perception by the consumer is a result of the biting and chewing experience of grilled or fried meat. Moreover, this method is originally designed for the assessment of beef tenderness. The objective of this study was to evaluate modifications to the WBSF method to improve the correlation with pork tenderness.

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

Meat Science ◽  
2014 ◽  
Vol 97 (3) ◽  
pp. 310-315 ◽  
Author(s):  
Lynn Van Wezemael ◽  
Stefaan De Smet ◽  
Øydis Ueland ◽  
Wim Verbeke
Keyword(s):  
Shear Force ◽  
Force Measurements ◽  
Beef Tenderness ◽  
Sensory Evaluations

scholarly journals Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Peng Li ◽  
Tiantian Wang ◽  
Yanwei Mao ◽  
Yimin Zhang ◽  
Lebao Niu ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Protein Degradation ◽  
Meat Quality ◽  
Troponin T ◽  
Quality Characteristics ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Crossbred Cattle ◽  
Beef Tenderness ◽  
Fragmentation Index

This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P<0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P<0.05). Purge loss, cooking loss,L*,a*, andb*values decreased with increasing pHu during ageing (P<0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P<0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.

Beef tenderness: within longissimus thoracis et lumborum steak variation as affected by cooking method

1998 ◽  
Vol 78 (4) ◽  
pp. 711-714 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus
Keyword(s):  
Key Words ◽  
Shear Force ◽  
Significant Positive Correlation ◽  
Water Bath ◽  
Force Measurements ◽  
Internal Temperature ◽  
Cooking Method ◽  
Beef Tenderness ◽  
Positive Correlation ◽  
Force Variation

The effects of cooking method on beef longissimus thoracis et lumborum (LTL) tenderness and tenderness variation were investigated. Steaks from three tenderness categories (tender: shear force <68.7 N; moderate: 68.7 N < shear force <103 N; tough: shear force >103 N; 8 loins per category) from commercial loins werecooked to an internal temperature of 72 °C using a single-sided grill, a double-sided grill, or a water bath. Shear force was not affected by cooking method or core location. Regressing within-animal shear force SD versus within-animal shear force gave a significant positive correlation (R = 0.76; P < 0.001), indicating that shear force variation increases as toughness increases. Results indicate that more shear force measurements need to be taken for tough versus tender steaks if an equal repeatability of shear prediction is to be made, regardless of cooking method. Key words: Beef, tenderness, variation

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