Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes

Tatum, J. D.; Smith, G. C.; Berry, B. W.; Murphey, C. E.; Williams, F L; Carpenter, Z. L.

doi:10.2527/jas1980.505833x

Cited by 84 publications

(46 citation statements)

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“…But for WBSF, Select samples had higher shear values than either Low Choice or Top Choice. Previous reports have also shown an increase in WBSF as marbling score decreases from Moderate to Slight (Tatum et al, 1980;Smith et al, 1985;Savell et al, 1987). These reports included beef that had an average WBSF of >3.1 kg, even in the Moderate marbling category, and thus typically reported differences in tenderness of > 0.5 kg between steaks with Moderate and Slight marbling, which is higher than the 0.38 kg observed in the current study on beef that was much more tender.…”

Section: Quality Gradecontrasting

confidence: 53%

Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

Meat and Muscle Biology

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Abstract:The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest 00 -Moderate 100 marbling), Low Choice (Small 00 -Small 100 marbling), and Select (Slight 00 -Slight 100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P > 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P < 0.05) for initial juiciness than medium textured steaks. There were no differences (P > 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P < 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P > 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

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Section: Quality Gradecontrasting

confidence: 53%

Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

Meat and Muscle Biology

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“…Longer feeding with high concentrate diets resulted in higher beef flavor intensity (Bowling et al, 1978; Tatum et al, 1980), tenderness and overall acceptability (Epley et al, 1968). However, Epley et al (1968) noted that there was no further improvement in sensory quality traits after 139 d on feed.…”

Section: Introductionmentioning

confidence: 99%

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj¹,

Oliveros²,

Hwang³

2012

Korean Journal for Food Science of Animal Resources

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Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short termfed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

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“…It is often associated with improved tenderness, juiciness, and flavour (Simone et al 1958;Gilpin et al 1965;Field et al 1966;Moody 1976;Crouse & Smith 1978;Harrison et al 1978;Tatum et al 1980;Dolezal et al 1982;Dikeman 1990;May et al 1992) although some workers have found this relationship to be weak or even non-existent (Breidenstein et al 1968 (tenderness only); Bowling et al 1977Bowling et al , 1978Reagan et al 1981;Parrett et al 1985;Miller et al 1987 (juiciness and flavour only); Jones et al 1991 (tenderness and flavour only)). These relationships may depend on how well marbling score predicts intramuscular fatness.…”

Section: Marblingmentioning

confidence: 99%

“…Marbling tends to be positively associated with carcass fatness (Pearson 1966;Crouse & Smith 1978;Harrison et al 1978;Tatum et al 1980;Dolezal et al 1982;Huffman et al 1990) and with carcass weight and subcutaneous fat thickness (r = 0.80 and 0.79, respectively; May et al 1992). Nour et al (1983) fed cattle either silage or grain to different slaughter weight endpoints and found that increasing carcass weight rather than diet or breed significantly affected marbling.…”

Section: Marblingmentioning

confidence: 99%

Effects of forage‐ and grain‐based feeding systems on beef quality: A review

Muir

Deaker

Bown

1998

New Zealand Journal of Agricultural Research

149

116

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The literature pertaining to the effect of forage-and grain-based feeding systems on beef quality has been reviewed in light of considerable interest in New Zealand regarding the relative merits of grain-and grass-based beef finishing systems. In particular, fifteen experiments which compared forage-and grain-finished beef at the same carcass weight or degree of fatness, have been selected from the literature. When compared at similar carcass weights or the same degree of fatness, the type of feeding system had no effect per se on tenderness, juiciness, lean meat colour, marbling, or pH. In eight out of twelve experiments where flavour was assessed, panellists could not distinguish an effect of diet on flavour. Effects on fat colour were variable and, in six of the nine experiments where fat colour was measured, grain feeding failed to "improve" fat colour. It is concluded that there is little scientific justification for the claim that grain feeding is necessary to produce high quality beef. Beef of comparable quality can be obtained from cattle finished on forage-based diets (i.e., pasture) provided that acceptable carcass weights and degrees of finish can be achieved at a young age.

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Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes

Cited by 84 publications

References 0 publications

Meat Science Lexicon

Meat Science Lexicon

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Effects of forage‐ and grain‐based feeding systems on beef quality: A review

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