Carcass and meat quality characteristics of Brahman cross bulls and steers finished on tropical pastures in Costa Rica

Rodriguez, Julio; Unruh, John A.; Villarreal, M.; Murillo, Olger; Rojas, Sailim; Camacho-Sandoval, Jorge; Jaeger, John R.; Reinhardt, C. D.

doi:10.1016/j.meatsci.2013.10.024

Cited by 30 publications

(38 citation statements)

References 31 publications

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“…Castration improved meat tenderness, with HF steer beef being more tender on all ageing days ( P < 0.001). This is in agreement with many studies which have shown that steers produce more tender and more palatable meat than bulls . The more tender beef from steers can be partly explained by the lower insoluble total collagen content and lower cook loss, higher collagen solubility and higher IMF concentration determined in this study, compared with bull beef (Table ).…”

Section: Resultssupporting

confidence: 93%

“…Meat from steers is often preferred by consumers over meat from bulls, due to greater marbling and improved sensory traits resulting from gender differences in the different muscle and fat deposition rates in the carcass . It has been generally accepted that beef tenderness can be enhanced by post‐mortem ageing . However, little is known about how the ageing process affects beef from bulls and steers from the dairy herd.…”

Section: Introductionmentioning

confidence: 99%

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Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle

et al. 2018

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle

et al. 2018

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“…(2005), who compared discoloration characteristics between 19 bovine muscles, observed higher pH in LT (5.78), as well as redness (20.26) and myoglobin content in SM (4.90 mg/g) than in the other three muscles at 72 h postmortem. In another study (Rodriguez et al ., 2014), PM was observed in much more tender muscle than LL, ST and gluteus medius of bulls and steers. Kołczak et al .…”

Section: Resultsmentioning

confidence: 90%

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

Kim

Yang

Jeong

2016

Korean Journal for Food Science of Animal Resources

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Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present study, the differences in the characteristics of muscle fibers classified by the expression of myosin heavy chain (MHC) among four bovine skeletal muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) and semitendinosus (ST) and their relationships to beef quality were investigated. MHCs 2x, 2a and slow were identified by LC-MS/MS and IIX, IIA and I fiber types were classified. PM, which had the smallest size and highest density of fibers regardless of type, showed the highest myoglobin content, CIE L*, a*, b* and sarcomere length (p<0.05), whereas ST with the highest composition of IIX, showed high shear force and low sarcomere length (p<0.05). The correlation coefficients between muscle fiber characteristics and meat quality showed that type IIX is closely related to poor beef quality and that a high density of small-sized fibers is related to redness and tenderness. Therefore, the differences in meat quality between muscles can be explained by the differences in muscle fiber characteristics, and especially, the muscles with good quality are composed of more small-sized fibers regardless of fiber type.

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“…However this hypothesis do not support on the obtained result for the weight gain on the finishing phase, once the difference existed only in relation to the castrated animals at weaning by the surgical method. Besides, the serum testosterone level on the final phase of the study was similar among the groups ( (Rodriguez et al, 2014).…”

Section: Variablesmentioning

confidence: 68%

Serum levels of testosterone and performance of surgical or immunocastrated beef steers

Machado

Filho²,

Argenta³

et al. 2018

Com. Sci.

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The objective of the present study was to evaluate the serum concentration of testosterone and the performance of beef steers submitted to different surgical or immunological castration strategies. Forty- eight Aberdeen Angus calves were randomly distributed in the following treatments: surgical castrated at birth; surgical castrated at weaning; immunocastrated with three doses of Bopriva® vaccine; immunocastrated with four doses of Bopriva® vaccine. The hormonal dosages were performed through ELISA Test by “In vitro” competition. The weighing and body condition score of the animals were determined at the beginning and at the end of each evaluated phase. The completely randomly experimental design was used. Data were submitted to variance analysis by F test, being the averages compared by Tukey test with α=0.05. There was an interaction between treatment and collection date (P<0.05) for the serum levels of testosterone. By occasion of the slaughter, all the animals presented a similar serum concentration of testosterone, characterizing them as castrated. Animals immunological castrated with three doses of Bopriva® presented higher daily average gain and total weight gain on finishing phase than the ones surgical castrated at weaning. The immunological castration shows a viable alternative in relation to surgical castration.

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Carcass and meat quality characteristics of Brahman cross bulls and steers finished on tropical pastures in Costa Rica

Cited by 30 publications

References 31 publications

Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle

Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

Serum levels of testosterone and performance of surgical or immunocastrated beef steers

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