Implanting Young Bulls with Zeranol from Birth to Four Slaughter Ages: II. Carcass Quality, Palatability and Muscle-Collagen Characteristics2

Unruh, John A.; Gray, D.G.; Dikeman, Michael E.

doi:10.2527/jas1986.622388x

Cited by 18 publications

(15 citation statements)

References 15 publications

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“…The TSP results may partially reflect higher (P<.05) marbling scores for ST carcasses than for all bull groups. Unruh et al (1986b) also found that flavor intensity and juiciness scores for LS and BI-BS were similar to those from CB. However, Greathouse et al (1983) found that LS from BI-BS had greater flavor intensity scores than LS from CB.…”

Section: Resultsmentioning

confidence: 55%

“…CB as evaluated by a TSP (Greathouse et al, 1983;Unruh et al, 1986b). Both of these studies reported treatment • slaughter group (age) interactions for LS myofibrillar and overall tenderness.…”

Section: Resultsmentioning

confidence: 99%

“…Collagen and Serum Analysis. Several researchers (Boccard et al, 1979;Cross et al, 1984;Unruh et al, 1986b) have suggested that a sex-hormonal relationship with muscle collagen solubility and tenderness may exist. Eight animals from each ST, BI-BS and CB treatment were selected randomly to investigate whether the higher palatability ratings of ST and BI-BS compared with CB could be partially explained by differences in muscle collagen and slaughter serum levels of T.…”

Section: Resultsmentioning

confidence: 99%

“…However, other studies indicate that implanting young bulls regularly from birth to slaughter improved carcass fatness, quality grades, and (or) palatability traits (Greathouse et al, 1983;Calkins et al, 1986;Unruh et al, 1986a,b). Unruh et al (1986b) deduced that some of the improvement in palatability is due to increased fat thickness and marbling, and the delay of pubertal hormonal effects on the accumulation of mature collagen. Results of several of the studies cited suggest that animal age and implanting regimen may be critical in realizing the benefits of implanting bulls with zeranol.…”

mentioning

confidence: 99%

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Effects of Zeranol-Implantation Periods on Palatability of Longissimus Steaks from Young Bulls and Steers2

Unruh

Pelton

Gray

et al. 1987

Journal of Animal Science

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Fifty-five fall-born, Simmental-crossbred, male calves were allotted at birth to one of five treatments: bulls castrated at 5 mo and implanted from birth to slaughter (ST); bulls implanted from birth to slaughter (BI-BS); bulls implanted from birth to weaning (BI-BW); bulls implanted from weaning to slaughter (BI-WS) and non-implanted control bulls (CB). Implanted calves received 36 mg of zeranol at approximately 100-d intervals. Calves were fed a high-concentrate diet from 8.1 mo of age to an average slaughter age of 17 mo. Longissimus steaks (LS) were evaluated for palatability traits by both a trained sensory panel (TSP) and a take-home consumer panel (CP). Conclusions from both panels were similar. The TSP found LS from ST to be juicier (P less than .05) than LS from all bull groups, and to be more tender (P less than .05) than LS from BI-BW and BI-WS. The CP found LS from ST to be juicier, more tender and more acceptable (P less than .05) than LS from BI-BW, BI-WS and CB. Steaks from BI-BS were more tender (P less than .05) than LS from BI-WS and CB. Steaks from BI-BS and BI-BW had lower (P less than .05) shear values than LS from CB, but LS from ST had lower (P less than .05) shear values than LS from all bull groups.(ABSTRACT TRUNCATED AT 250 WORDS)

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Section: Resultsmentioning

confidence: 55%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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Effects of Zeranol-Implantation Periods on Palatability of Longissimus Steaks from Young Bulls and Steers2

Unruh

Pelton

Gray

et al. 1987

Journal of Animal Science

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“…Limited work Kas been reported about the effects of anabolic implants on muscle characteristics. It has been demonstrated that implantation of bulls being reared for slaughter, may have a positive effect on muscle palatability traits (Unruh et al 1986). …”

Section: Introductionmentioning

confidence: 99%

Factors Related to Longissimus Tenderness Among Alternate Methods of Lean Beef Production

Vanderwert

Bechtel

Devol

et al. 1989

Journal of Food Quality

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A 2'factorial arrangement of treatments comparing bull versus steer, Angus versus Limousin, and zeranol implanted versus nonimplanted controls was used as a data source for this trial. Bulls had less intramuscular lipid and more total collagen than steers. Limousin had less intramuscular lipid, shorter sarcomere lengths and a higher percentage of fast-twitch glycolytic Jibers than Angus cattle. Limousin and implanted cattle had more rapid postmortem temperature declines. Chemical, physical and histological traits as well as yield and quality grade traits were used in correlation procedures to examine their relationship with sensory panel tenderness and Warner-Bratzler shear force values of longissirnus muscle steaks. The results of this trial indicate that postmortem muscle temperature decline plays a role in longissimus palatability and must be considered in the production of leaner beef.

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Tenderness Intrinsic Character

Holloway

2019

Red Meat Science and Production

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Implanting Young Bulls with Zeranol from Birth to Four Slaughter Ages: II. Carcass Quality, Palatability and Muscle-Collagen Characteristics2

Cited by 18 publications

References 15 publications

Effects of Zeranol-Implantation Periods on Palatability of Longissimus Steaks from Young Bulls and Steers2

Effects of Zeranol-Implantation Periods on Palatability of Longissimus Steaks from Young Bulls and Steers2

Factors Related to Longissimus Tenderness Among Alternate Methods of Lean Beef Production

Tenderness Intrinsic Character

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