Effect of selected fattening performance and carcass value traits on textural properties of beef

Abstract

Fifty-one crossbreed young bulls, progenies of Charolais (CH), Czech Pied (CP), Simmental (SI) and Blonde d’Aquitaine (BA) beef cattle bred at the paternal position crossed by Czech Pied at the maternal position, were reared in a typical production system and slaughtered at an average age of 578 days and live weight of 656 kg. The animals were evaluated for fattening performance and carcass quality traits (live weight at slaughter, age at slaughter, total weight gain, carcass weight, dressing percentage, net daily gain) and meat quality characteristics (dry matter, proteins, fat, ash, pH<sub>48</sub>, water holding capacity, remission, collagen, area of M. longissimus dorsi and cooking loss). Correlation coefficients were determined in order to discover which of the above-mentioned characteristics influenced textural properties measured by Warner-Bratzler (WB) shear device and compression test (TPA). It can be concluded from the overall assessment of the correlation coefficients that slaughter age (r = 0.68, P < 0.001), net daily gain (r = –0.54, P < 0.001), average lifetime daily gain (r = –0.50, P < 0.001) and pH<sub>48</sub> (r = –0.51, P < 0.001) had the major influence on the textural properties measured by WB shears. Meat texture expressed by TPA was mainly influenced by live weight at slaughter (r = 0.55, P < 0.001), carcass weight (r = 0.50, P < 0.001) and pH<sub>48 </sub>(r = –0.54, P < 0.001). Significant differences (P < 0.001) were found out for the age at slaughter (CH × BA) and (CP × BA), slaughter weight (CP × SI) and (CP × BA) and carcass weight (CP × BA). At the same level of significance further differences were found out for pH<sub>48</sub> and water holding capacity (CP × SI), (CP × BA) and cooking loss (CH × CP). Highly significant differences (P < 0.01) in the textural properties (measured by WB shears) were determined between the following breeds: (CH × BA) and (CP × BA). At the level of significance P < 0.05, the highest differences were identified between (CH × SI) and (CP × SI). TPA test showed statistically significant differences between (CH × CP), (CP × SI) breeds at the level P < 0.05.    

Effects of initial fattening age on carcass characteristics and meat quality in Simmental bulls imported from Austria to Turkey

“…The results for the carcass weight (kg) and dressing percentage (%) were in accordance with the results reported by Chambaz et al (2003), Sochor et al (2005) and Schmutz et al (2014) for Simmental bulls. Litwińczuk et al (2006) reported that dressing percentage rose with increasing slaughter weights of bulls.…”

The effect of breed, sex and aging time on tenderness of beef meat

“…Our results agree with Sochor et al (2005) who found significant differences (p ≤ 0.05) between Charolais × Czech Fleckvieh and Czech Fleckvieh × Simmental breeds measured by the compression test. Sex of animals was a significant factor of beef tenderness in our study.…”

“…We did not come to the same conclusion, as at the end of the aging period there were still significant differences between the breeds. Sochor et al (2005) found the lowest shear force for Czech Fleckvieh (84.58 N) followed by Charolais (86.63 N),Simmental (110.98 N). These values do not entirely correspond with our findings, partly because Sochor et al (2005) concentrated on the methodology and did not involve aging in the study design.…”

“…Only few authors used compression test (Caine et al 2003;Sochor et al 2005;Ruiz de Huidobro et al 2005), some only for raw meat evaluation (Maria et al 2003;Sanudo et al 2004).…”

Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

“…Sochor et al (2005). The weight loss, meat colour lightness and redness of meat increased during the aging process, while pH and shear force decreased (Table 1).…”