Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics.

Abstract

Cull beef cows (n = 80) that had consumed similar grassland diets were assigned to one of four feeding periods (0, 28, 56, and 84 d) and subdivided into two groups fed either a high-energy, high-protein diet or a high-energy, low-protein diet. Treatments were designed to examine the effect of time on feed, dietary protein, and electrical stimulation on carcass traits, composition, shear force, sensory profile, collagen characteristics, and myoglobin state. Within 1 h of slaughter, the right side of each carcass was electrically stimulated, and the left side served as the control. The only trait influenced by protein level was longissimus muscle area, for which a high-protein diet resulted in larger (P < .05) longissimus muscle areas. Increased time on a high-energy diet increased USDA yield grade and sensory ratings; however, metmyoglobin and reduced myoglobin values decreased between 0 and 28 d on feed. Electrical stimulation improved lean color, shear force values, and sensory attributes. Electrical stimulation decreased shear force by 2.8 kg for 0-d carcasses. With subsequent days on feed, shear force values continued to decrease, but this effect was minimal in electrically stimulated carcasses. However, protein level did not significantly influence palatability and quality attributes. The greatest (P < .05) improvement in marbling score was observed in electrically stimulated carcasses from cows fed for 84 d. Additionally, feeding a high-protein diet for 84 d resulted in a slightly lower maturity score. Even though values for palatability and quality traits were improved by antemortem and postmortem treatments, the magnitude of improvement may not be great enough for steaks from mature fed cows to be considered as acceptable as steaks from young fed beef.

Carcass physical composition and meat quality of Charolais cattle of different categories

“…Boleman et al (1996) found that cull cows, fed for 84 days showed lower amount of connective tissue than cows fed 0, 28 or 56 days, and this proves that the intensive pre-slaughter feeding causes increased levels of soluble collagen. In addition, there was an increase in juiciness and palatability of meat.…”

Composição física da carcaça, qualidade da carne e conteúdo de colesterol no músculo Longissimus dorsi de novilhos 5/8 Nelore - 3/8 Charolês terminados em confinamento e abatidos em diferentes estádios de maturidade

“…A maciez média dos três pesos de abate foi de 6,77 pontos, superior ao relatado para animais desta categoria de idade (Restle et al, 1999). Segundo Boleman et al (1996), a alimentação de animais no período de terminação com dieta de elevada densidade energética favorece as características sensoriais da carne, inclusive a maciez, em função da rápida síntese de proteínas, aumentando a proporção de colágeno solúvel na carne, o que provavelmente ocorreu no presente experimento dado ao elevado ganho de peso (Arboitte et al, 2004).…”

Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes1

“…Most of the current literature examining cattle fed diets of differing energy levels focuses on the m. longissimus dorsi. Boleman et al (1996) reported that longissimus WBS values significantly decreased after cull cows were on a concentrate diet for 56 d, whereas Faulkner et al (1989) reported a decrease in cull cow loin shear force after 42 d on feed. Cranwell et al (1996a) also reported a decrease in loin shear force after 28 d on concentrate but did not observe any further decreases.…”

“…Feeding high-energy diets to cull cows before slaughter has the ability to improve the quality grade by 2 primary factors: LMAT scores tended to decrease and MARB tended to increase. Lean maturity scores could be improved by producing a brighter lean (Miller et al, 1987;Boleman et al, 1996;Cranwell et al, 1996a) and firmer, finer textured lean (Brown and Johnson, 1991).…”

“…Short-term realimentation has also been shown to favorably impact carcass characteristics, tenderness, and sensory attributes (Matulis et al, 1987;Boleman et al, 1996;Cranwell et al, 1996a). However, most of current realimentation research focuses on the sensory attributes and tenderness of the longissimus dorsi (also termed LM), which along with the psoas major are commonly removed for further processing due to their increased value.…”