Effect of South African beef production systems on post-mortem muscle energy status and meat quality

Frylinck, L.; Strydom, P.E.; Webb, E.C.; Toit, E. Du

doi:10.1016/j.meatsci.2012.11.047

Cited by 37 publications

(29 citation statements)

References 43 publications

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“…Consensus about the effect of pasture versus concentrate feeding on meat tenderness is clearly in favour of concentrate-fed animals. Meat from pasture-fed animals was less tender, and these results were confirmed in lamb (Priolo et al, 2002;Resconi et al, 2009) and beef (Nuernberg et al, 2005;Resconi et al, 2010;Frylinck et al, 2013) in various countries, including countries in the European Union, USA, and South Africa. Oliver et al (2006) highlighted the importance of market segmentation, and showed that consumers in the same country do not necessarily prefer the same products.…”

Section: Effects Of Production System On Meat Tendernessmentioning

confidence: 72%

“…This is more easily achieved by feeding different proportions of concentrate diets, with or without feed additives and growth promotants that are approved for use in food-producing animals. At this point the cattle are relatively young (12 -16 months of age), while older animals are rarely produced from the feedlot system (Frylinck et al, 2013).…”

Section: Production Systemsmentioning

confidence: 99%

“…Unfortunately, this debate is often taken too far, and may detract from the generally good perceptions consumers have of animal products. However, research indicates that production systems affect meat quality (Frylinck et al, 2013), owing to differences in growth rates, age at slaughter, carcass fat and fatty acid content, meat and fat colour, as well as dietary effects on muscle energy status, which affects the conversion of muscle to meat and subsequent meat quality.…”

Section: Beef and Mutton From Different Production Systemsmentioning

confidence: 99%

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The effect of production system and management practices on the quality of meat products from ruminant livestock

Webb¹,

Erasmus²

2014

SA J. An. Sci.

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Demands for products of animal origin are increasing worldwide owing to the significant growth in the human population and changes in the health, wealth and life expectancy of people. The agricultural sector has the scientific knowledge, expertise and technology to respond to these challenges, but consumers are concerned about the methods used to meet these new challenges. They are also concerned about the environmental impact of modern technologies and intensification of production systems. Various combinations of pasture-based and intensive systems are employed to raise ruminant livestock, depending on resources and climate. The quality of animal products from production systems differs, but there are advantages and disadvantages for each. In South Africa, cattle and sheep are generally fattened for short periods to ensure efficient production and to meet market requirements. This is more easily achieved by feeding different proportions of concentrate diets, with or without feed additives and growth promotants that are approved for use in food-producing animals. Hormonal growth implants are strictly regulated for use in animal production systems. Production systems affect both the extrinsic and intrinsic aspects of carcass and meat quality of livestock. Extrinsic aspects that are affected include weight gain, age at slaughter and carcass weight. Concentrate feeding generally yields a more consistent carcass composition than pasture-fed animals, which addresses the necessity for more consistent meat quality. Intrinsic aspects of animal products that are affected include carcass composition and conformation, carcass fat content and colour, meat composition, colour, tenderness and flavour. Beef and lamb from pastures are darker, and carcass fat contains more yellow pigments, which may affect a consumer's choice to purchase. The typical pasture flavour in meat is because of the presence of branched-chain fatty acids, 3-methylindole and other oxidation products, and off-flavours are often detected. In many countries, the meat flavour of intensively fed livestock is preferred to pasture-fed animals, but certain consumers prefer the more intense pasture flavour. Pasture feeding has beneficial effects on n-3 fatty acids, notably eicosapentaenoic acid (EPA, C20:5n-3) and docasahexaenoic acid (DHA, C22:6n-3). Beef and lamb from pasture-fed animals are generally less tender, but shelf life is better, owing to the presence of antioxidants such as vitamin E.

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Section: Effects Of Production System On Meat Tendernessmentioning

confidence: 72%

Section: Production Systemsmentioning

confidence: 99%

Section: Beef and Mutton From Different Production Systemsmentioning

confidence: 99%

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The effect of production system and management practices on the quality of meat products from ruminant livestock

Webb¹,

Erasmus²

2014

SA J. An. Sci.

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“…including breed, feeding regime, slaughter age, handling and exercise conditions (Frylinck et al, 2013). Holstein-Friesian (HF) is the predominant Irish dairy breed; however, there is currently interest in the Jersey breed as these have shown potential for crossbreeding under Irish conditions, due to their improved reproductive efficiency, increased intake capacity and increased yields of milk solids (Prendiville et al, 2011).…”

Section: Source Of Materialsmentioning

confidence: 99%

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Nian

Kerry

Prendiville

et al. 2017

Irish Journal of Agricultural and Food Research

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Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.

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“…This is designed to guarantee the consumer and the meat trade that meat of their choice should reach them. Among the current classification characteristics, carcass conformation is invariably used as a general indicator of the quality of the carcass, which involves a visual assessment and objective measurements, such as the width and depth of the thorax, length of legs, and width of the rump or the area of the rib eye (Frylinck et al, 2013). Nonetheless, there are queries about the importance of conformation as an indicator of carcass composition.…”

Section: Conformation Classificationmentioning

confidence: 99%

Should the South African red meat classification system be revised or maintained? A review

Soji¹,

Muchenje²

2017

SA J. An. Sci.

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The objective of this review was to determine whether the current South African red meat classification system still needs to be revised and changed or maintained. It also gives insight into the most significant challenges related to meat quality evaluation in this system. Red Meat Research and Development South Africa (RMRD SA) was requested to lead an investigation into the relevance of the current South African red meat classification system. A final decision was made to maintain the system as it was in 2016. Nonetheless, it is still unclear whether consumers buy meat according to the standards set by the system, since it is mostly understood and practised efficiently by middlemen, especially abattoir operators. The general perception that this system is not quality based, but descriptive, has resulted in seeming non-transparency among some red meat industry stakeholders. Although the red meat industry is emphasizing that a quality assurance system remains too expensive to be implemented in South Africa and that the current system should be sustained, there is still room for revising it. All predictions in this review indicate that the present system cannot satisfy all the needs of the current consumer. The system seems to be inclined towards meat traders, since it is value based and may not reflect the expectations and needs of consumers in terms of meat quality. This paper therefore concluded that the South African red meat classification system still needs to be revised and more research should be done for it to become more effective. ___________________________________________________________________________________

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Effect of South African beef production systems on post-mortem muscle energy status and meat quality

Cited by 37 publications

References 43 publications

The effect of production system and management practices on the quality of meat products from ruminant livestock

The effect of production system and management practices on the quality of meat products from ruminant livestock

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Should the South African red meat classification system be revised or maintained? A review

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