Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Chambaz, A.; Scheeder, M. R. L.; Kreuzer, Michael; Dufey, Pierre-Alain

doi:10.1016/s0309-1740(02)00109-2

Cited by 210 publications

(205 citation statements)

References 28 publications

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“…WB variables were positively correlated with cohesiveness (P < 0.001), chewiness and stringiness (P < 0.05) and were negatively correlated with initial tenderness and ease of disintegration (P < 0.05; Table 6). The correlations between WBSF and sensory tenderness are in agreement with other reports (Chambaz et al, 2003;Schönfeldt and Strydom, 2011;Monteiro et al, 2013). IMF content was positively correlated with initial tenderness (P < 0.01) and negatively correlated with cohesiveness (P < 0.05), in agreement with several reports that meat tenderness can be improved by IMF content (Savell and Cross, 1988;Sami et al, 2004;Corbin et al, 2015) as IMF dilutes the fibrous protein in muscle tissue, resulting in a decrease in muscle resistance to shearing (Wood et al, 1999).…”

Section: Collagen Content and Solubilitysupporting

confidence: 93%

“…Likewise, at each hour post mortem, younger animals had higher pH values than older ones, probably due to their faster chilling rate resulting from insufficient subcutaneous fat cover. Early post-mortem pH contributes to meat tenderness as it affects the activity of endogenous enzymes, with a pH 3h of 6.0-6.1, reflecting the optimum glycolytic rate to give the most tender meat (Chambaz et al, 2003), while individual carcass pH 3h values in this study (25, 19 and 22 mo), first-season feeding (PO and PC) as described earlier and their interactions. Multiple comparisons were adjusted by the Tukey-Kramer test with a significance level of P < 0.05, whereas differences of P > 0.05 to P < 0.10 were considered as trends.…”

Section: Collagen Content and Solubilitymentioning

confidence: 82%

“…An IMF level of approximately 3.25% was defined as a "slight degree of marbling" grade and was reported to be preferred by US consumers on visual quality (Killinger et al, 2000). Most (47%) Swiss consumers preferred beef with 3%-4% IMF; however, 27% selected beef with no visible marbling (Chambaz et al, 2003). According to these authors, IMF < 3% was considered to result in tougher, drier and less flavourful meat by most consumers.…”

Section: Evaluation By the Trained Sensory Panelmentioning

confidence: 99%

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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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Section: Collagen Content and Solubilitysupporting

confidence: 93%

Section: Collagen Content and Solubilitymentioning

confidence: 82%

Section: Evaluation By the Trained Sensory Panelmentioning

confidence: 99%

See 1 more Smart Citation

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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“…Like carcass pH, the oilseeds and vitamin E did not affect the chemical composition of the LD muscle, which can be explained by the similar weight gain and slaughter weight. The main factors that influence the chemical composition are: sex (Arthaud et al, 1977), aging (Dikeman et al, 2013), breed (De Smet et al, 2004), growth rate (Chambaz et al, 2003) and energy intake (Arthaud et al, 1977), and most of them were similar in this study.…”

Section: Resultssupporting

confidence: 62%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 ± 15 kg, were allotted in a completely randomized design using a 2 × 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 ± 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P < 0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P < 0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P < 0.05) compared with SB. The Δ 9 -desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

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“…Most studies on breed differences in meat quality have compared beef breeds (Chambaz et al, 2003;Monsó n et al, 2004;Cuvelier et al, 2006) or beef breeds with dairy breeds . When evaluating published data on breed differences it is important to consider the postslaughter processing operations.…”

Section: Discussionmentioning

confidence: 99%

Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

Kirkland

Patterson

Keady

et al. 2007

Animal

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There is a paucity of data on the beef production potential of Norwegian Red (NOR) compared with 'modern' Holstein-Friesian (HF) cattle. The present study used a total of 64 bulls in a 2 3 2 factorial design study encompassing two breeds (HF and NOR) and two slaughter ages (485; E, and 610; L, days). The mean initial age and live weight of the HF bulls were 179 (s.d. 47.1) days and 203 (s.d. 64.0) kg, while the corresponding data for the NOR bulls were 176 (s.d. 39.7) days and 185 (s.d. 63.6) kg, respectively. Bulls were offered a 50 : 50 mixture (dry matter (DM) basis) of grass silage and concentrates. No breed 3 slaughter group interactions were recorded for any parameters evaluated (P . 0.05). HF bulls had higher (P , 0.001) DM intake and poorer (P , 0.01) efficiency of conversion of food to carcass gain than NOR bulls. HF bulls tended (P 5 0.07) to have a higher rate of live-weight gain and were heavier (P , 0.001) at slaughter than NOR bulls, though both carcass weight and rate of carcass gain did not differ between the breeds (P . 0.05). NOR bulls had higher (P , 0.001) dressing proportion and carcass conformation score than HF bulls, while breed of bull had no influence (P . 0.05) on carcass fat classification, depth of subcutaneous fat, marbling score or on the weight of fat in the internal depots. Daily food intakes did not differ (P . 0.05) across the two slaughter age groups, though efficiency of conversion of food to carcass gain was poorer (P , 0.05) in the L compared with E bulls. Rate of live-weight gain was lower (P , 0.01) for L bulls, although rate of carcass gain did not differ (P . 0.05) between the E and L bulls. Increasing age at slaughter increased (P , 0.01 or greater) dressing proportion, carcass fat class, depth of subcutaneous fat, marbling score and internal fat depots, but had no effect (P . 0.05) on the carcass conformation score. Instrumental measures of meat quality indicated that meat from NOR bulls was tougher (P , 0.01) than meat from HF bulls, while delaying slaughter increased (P , 0.001) a* and C* ab , and decreased (P , 0.01) h 0 , indicating improved redness. It is concluded that NOR bulls have higher food efficiency and produce more highly conformed carcasses than HF bulls, but HF bulls produce more tender meat.

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Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Cited by 210 publications

References 28 publications

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

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

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Beef production potential of Norwegian Red and Holstein-Friesian bulls slaughtered at two ages

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