Effect of animal age and trimming practices on the physical composition of Bonsmara beef

Hall, Nicolette Gibson; Schönfeldt, Hettie C.; Pretorius, Beulah

doi:10.1016/j.foodchem.2014.12.048

Cited by 5 publications

(5 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Growth stage had influenced the marbling development in longissimus muscle from beef cattle (Kern et al 2014). After trimming process, the marbling perimeter value of 18 months beef was significantly different from that of 54 months beef or 72 months beef (Hall et al 2016). Pflanzer and de Felicio (2011) analyzed the intramuscular fat content of rib steaks of Nellore steer (grouped by physiological age, 2, 4 or 6 permanent incisors) using chemical method.…”

Section: Resultsmentioning

confidence: 99%

An investigation on the relationship among marbling features, physiological age and Warner–Bratzler Shear force of steer longissimus dorsi muscle

et al. 2018

View full text Add to dashboard Cite

Researchers nowadays have paid much attention to the relationships between tenderness and marbling, or physiological age. While the marbling was mainly evaluated qualitatively with scores or grades, and rarely related with physiological age. Present study was carried out to analyze the marbling features of muscle between the 12th and 13th ribs from 18, 36, 54 and 72 months old Simmental steers were quantitatively described with area and perimeter using computer vision technique. Relationship between Warner-Bratzler Shear force (WBSF), physiological age and the marbling features were examined performing regression analysis. The results revealed that WBSF positively correlated with physiological age, but negatively with marbling area and perimeter. Regression analysis showed that the relationship between the shear force and the steers' age was more close to the quadratic curve (R = 0.996) and exponential curve (R = 0.957). It was observed during study that marbling grew with steers age. Marbling features were in linear correlation with the steers' age, with R = 0.927 for marbling area and R = 0.935 for marbling perimeter. The industries in future may speculate beef tenderness and physiological age based on the marbling features (area and perimeter), which can be determined through the online image acquisition system and image processing.

show abstract

Section: Resultsmentioning

confidence: 99%

An investigation on the relationship among marbling features, physiological age and Warner–Bratzler Shear force of steer longissimus dorsi muscle

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The analysis of the nutritional composition of beef showed that it has an acceptable composition because the dry matter, ash, total protein and total fat contents are within the recommended range for beef [34] [35]. Indeed, the chemical composition of beef is variable [36] [37] [38].…”

Section: Discussionmentioning

confidence: 99%

Nutritional Quality of Meat from Cattle Breed in Livestock Production Area of Cameroon

Ngom¹,

Ndzana²,

Bohounbele³

et al. 2022

OJAS

View full text Add to dashboard Cite

show abstract

“…This difference being rather tenuous, it is not astonishing that the positive correlation between intramuscular fat and meat quality traits (Park et al, 2000;Kim and Lee, 2003) was not found in the present study. Indeed, although increase in marbling is associated with increase in consumer preference due to increase in juiciness Strydom, 2011a and2011b;Ngapo et al, 2013), consensus on the increase in tenderness is older animals due to marbling has not been reached (Hall et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

Ellies-Oury

Dumont

Perrier

et al. 2017

Animal

View full text Add to dashboard Cite

In practice cattle may be slaughtered at different combinations of age and weight. As each of these factors could affect meat quality traits, the present work aimed to identify which combination can be expected to increase overall meat quality of m. rectus abdominis of Charolais heifers. Totally, 40 heifers were slaughtered either at 26 ± 1 or at 36 ± 1 months of age. Young heifers were sampled at two different carcass weights (349 ± 12 and 394 ± 8 kg). Old heifers were also sampled at two different carcass weights (397 ± 6 and 451 ± 9 kg). The m. rectus abdominis was excised 24 h postmortem to determine metabolic enzyme activities, myosin heavy-chain isoform proportions, lipid contents, collagen content and collagen solubility. Shear force measurements were evaluated on raw and broiled meat after 14 days of ageing. Meat quality traits scored between 0 and 10 by sensory analysis. Increasing slaughter age from 26 to 36 months had no impact on either raw/broiled shear force (0.31 ⩽ P ⩽ 0.47) and/or meat quality traits (0.62 ⩽ P ⩽ 0.91) or on physicochemical properties of heifer's meat samples. Increasing carcass weight for a similar slaughter age of 26 months had also impact neither on meat quality traits (0.52 ⩽ P ⩽ 0.91) nor on muscular properties. On the contrary, increasing carcass weight for a similar slaughter age of 36 months had induced a decrease of muscular shear force (raw muscle; P = 0.009) and a concomitant decrease of total collagen content ( P = 0.03). Nevertheless, no significant impact on meat quality traits was revealed by the sensorial panel (0.13 ⩽ P ⩽ 0.49). Metabolic enzyme activities (0.13 ⩽ P ⩽ 0.86) and myosin heavy-chain proportions (0.13 ⩽ P ⩽ 0.96) were not significantly impacted by slaughter age and carcass weight. Thus, the impact of increasing carcass weight and/or slaughter age in young Charolais heifers has a limited impact on meat quality traits and associated muscular characteristics. Modulating heifer's cycles (age and/or carcass weight in the studied range) appears to be a way to answer to the numerous marketing chains, without penalising meat quality traits.Keywords: heifer's cycle, lipid content, metabolism, shear force, tenderness ImplicationsAffiliated for a long time to high-quality meat, Charolais heifers meat tends to become commonplace and to spread both in traditional butchers' shops and in supermarkets. This phenomenon could be linked both to the female rarefaction (because of the reduction of the suckling herd) and to the search for lighter carcasses. In this context, suckling heifers offer a large panel of slaughter age and carcass weight, which allow an adaptation to numerous marketing circuits. Results indicate that within the range of weight and age under study, these factors have no negative consequences on heifer's meat quality. Thus, even if heifer's performances at slaughter are various, the supply chain operators can insure the consumer a constant quality of meat samples. IntroductionSince 2002, French labelling has provided consumers with information about ...

show abstract

Effect of animal age and trimming practices on the physical composition of Bonsmara beef

Cited by 5 publications

References 16 publications

An investigation on the relationship among marbling features, physiological age and Warner–Bratzler Shear force of steer longissimus dorsi muscle

An investigation on the relationship among marbling features, physiological age and Warner–Bratzler Shear force of steer longissimus dorsi muscle

Nutritional Quality of Meat from Cattle Breed in Livestock Production Area of Cameroon

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

Contact Info

Product

Resources

About