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.

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.

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.

scholarly journals Effects of feeding systems and breed group on carcass characteristics and meat quality of feedlot goat kids

2018 ◽  
Vol 39 (4) ◽  
pp. 1759
Author(s):  
Pedro Paulo Sobolow de Souza ◽  
Helen Fernanda Barrros Gomes ◽  
Heraldo Cesar Gonçalves ◽  
Paulo Roberto Lima Meirelles ◽  
Raquel Ornelas Marques ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Visual Assessment ◽  
Meat Tenderness ◽  
Breed Group ◽  
Longissimus Lumborum ◽  
Carcass Conformation ◽  
Total Fat ◽  
Feeding Systems

The goal was to evaluate if feeding systems with or without milk or breed groups can improve carcass characteristics, the proportion of tissues and meat tenderness of feedlot goat kids. Were used 56 animals from five different breed groups fed by experimental diet and milk according to the treatment., without milk or with 1,5 L milk/animal/day. The kid goats were slaughtered at 30 kg of live weight, and the carcass conformation and amount of fat were determined subjectively by visual assessment. Morphometric measurements and carcass and cut yields were performed. The Longissimus lumborum muscle was separated to determinate the area and subsequently it was used to evaluate the tenderness of the meat. The feeding system changes goat carcass characteristics, and goat kids fed milk until slaughter have better carcass yield and meat quality, as it anticipates the deposition of total fat, which can benefit carcass quality, given the scarcity of fat in the carcass of goats. The breed group also influences carcass characteristics. It is recommended the use of the Boer breed up to 3/4, since more than that it reduces leg yield and does not improve the compactness index and carcass conformation.

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.

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 &lt; 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 &lt; 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 &lt; 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.

Effect of housing system and breed on growth, slaughter traits and meat quality traits in rabbits

2018 ◽  
Vol 14 (4) ◽  
pp. 9-18
Author(s):  
Sylwia Pałka ◽  
Michał Kmiecik ◽  
Łukasz Migdał ◽  
Konrad Kozioł ◽  
Agnieszka Otwinowska-Mindur ◽  
...  
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Housing System ◽  
Quality Traits ◽  
Battery System ◽  
Housing Systems ◽  
Meat Quality Traits ◽  
Group I ◽  
Longissimus Lumborum ◽  
Males And Females

The aim of the study was to determine the effect of housing conditions and breed on the growth, slaughter traits and meat quality traits of Blanc de Termonde (n=34; 15♂, 19♀) and Popielno White (n=28; 15♂, 13♀) rabbits. Until weaning at 35 days of age the young rabbits were kept with their mothers in wooden hutches. After weaning they were divided into two groups. Rabbits from group I (n=42; 21♂ and 21♀) were kept two per cage in a battery system. Each cage was 40 cm wide, 90 cm long and 35 cm high. Animals from group II (n=20; 8♂ and 12♀) were kept in boxes with dimensions of 100 x 100 x 100 cm, on deep litter. Four or five rabbits were kept in each box, with males and females separated. The rabbits were feed pellets ad libitum. They were weighed weekly from birth to 12 weeks of age. Slaughter and dissection were performed at 12 weeks of age. At 45 min after slaughter the pH in the longissimus lumborum and biceps femoris muscles was measured, as well as the colour (L*, a*, b*). In the case of growth and slaughter traits, significant differences between housing systems were observed, but the housing systems was not found to significantly influence the dressing percentage or meat quality traits. Breed did not significantly influence body weight (except for litter weight at birth), slaughter traits, or meat quality traits.

scholarly journals Meat quality of bison (Bison bison bison) longissimus thoracis et lumborum following very fast chilling

2002 ◽  
Vol 82 (3) ◽  
pp. 327-337 ◽  
Author(s):  
J. A. M. Janz ◽  
J. L. Aalhus ◽  
M. A. Price
Keyword(s):  
Meat Quality ◽  
Effective Means ◽  
Bison Bison ◽  
Moisture Loss ◽  
Slight Improvement ◽  
Factors Affecting ◽  
Longissimus Lumborum ◽  
The Difference ◽  
Surface Freezing

Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler shrink to retail drip loss. Sides exposed to VFC conditions had darker LL colour at 24 h postmortem; however, the difference did not persist to 6 d. While chilling for 2 h at -35°C resulted in an increased shear over conventionally chilled samples, the application of VFC for 4 and 6 h decreased mean shear values and resulted in a slight improvement in tenderness consistency. Sensory evaluation panellists noted marginal, non-significant differences. Factors affecting tenderization were the physical prevention of sarcomere shortening due to surface freezing with increased chilling intensity and a contribution from proteolytic enzyme systems over time postmortem. Very fast chilling is an effective means of reducing carcass chilling time while improving tenderness in the LL of lean bison carcasses. Key words: Bison, meat quality, very fast chilling

scholarly journals Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1060
Author(s):  
Jessica Janssen ◽  
Kristi Cammack ◽  
Jerrad Legako ◽  
Ryan Cox ◽  
J. Kyle Grubbs ◽  
...  
Keyword(s):  
Meat Quality ◽  
Consumer Preferences ◽  
Carcass Characteristics ◽  
Proximate Analysis ◽  
Sensory Attributes ◽  
Nutritional Composition ◽  
Instrumental Color ◽  
A Value ◽  
Longissimus Lumborum ◽  
Total Fatty Acids

The objective of this study was to determine the influence of two finishing systems (grain- or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain- or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences.

scholarly journals Productivity, carcass and meat quality of lot-fed Bos indicus cross steers grouped according to temperament

2002 ◽  
Vol 42 (4) ◽  
pp. 389 ◽  
Author(s):  
J. C. Petherick ◽  
R. G. Holroyd ◽  
V. J. Doogan ◽  
B. K. Venus
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Bos Indicus ◽  
Flight Speed ◽  
Eating Quality ◽  
Feed Conversion ◽  
The Poor ◽  
Initial Ph ◽  
Highly Correlated ◽  
Meat Samples

One hundred and twenty Bos indicus cross steers were allocated to 3 treatments (good, mixed and poor) on the basis of flight speed, as a measure of cattle temperament. The cattle were lot-fed for 100 days and data collected at intervals on their temperament (flight speeds) and productivity (liveweight changes, body condition, pen feed intakes) during this time. After slaughter, data were collected on carcass traits and meat quality. Eating-quality attributes were measured in meat samples from 22 carcasses from each treatment. Flight speeds were highly correlated across animals and within treatments, showed little change in variability over time and were highly repeatable. Flight speed indicated a slight deterioration in temperament with time in the feedlot until day 70, suggesting an increasing fearfulness in the steers. Differences in flight speeds between treatments were maintained throughout the feedlotting period; poor-temperament animals retained poor temperaments and good retained good. Flight speed was correlated with measures of production, and flight speed measured at feedlot induction was a predictor of performance. Correlations and treatment effects showed that cattle with poor temperaments had poorer average daily gains, feed conversion efficiencies, body conditions and dressing percentages compared with those with good temperaments. Reduced performance in the poor-temperament animals may have resulted from their fearfulness and state of high arousal. Treatment (temperament grouping) did not influence carcass traits, but there was evidence of lower initial pH levels and indicators of 'heat-shortening' in the meat of steers with poor temperament compared with those with good temperament. These findings suggest that the poor temperament steers were more susceptible to pre-slaughter stressors than the good temperament animals. However, the meat quality differences were not detected in eating-quality measurements.

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