Prediction model of a joint analysis of beef growth and carcass quality traits

Verbyla, A. P.; Pitchford, W. S.

doi:10.4238/vol10-1gmr1109

Cited by 2 publications

(2 citation statements)

References 19 publications

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“…Based on the correlation triplot ( Figure 2 ), AN breed was correlated with marbling. This correlation has been well reported in the literature, in which AN or AN crosses were reported to have higher marbling than HH and continental breeds [ 39 , 42 ]. The AN breed is also associated with the fat content of fattier cuts such as brisket.…”

Section: Resultssupporting

confidence: 83%

Influence of Production Factors on Beef Primal Tissue Composition

Sood

Rodas‐González

Lam

et al. 2022

Foods

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This study used 1076 crossbred steers to evaluate the effects of calf-fed and yearling-fed beef production systems, implant strategies (with and without implants), and their interactions on the primal tissue composition (lean and fat components) of individual primal cuts using complete carcass dissection data. The results indicate that production system × implant interactions affected loin and rib primal weight percentages as well as marbling (p < 0.05) but did not affect the dissectible lean and fat contents of the individual primal cut (p > 0.05). Implants increased lean and decreased fat tissue contents of primal cut; however, the production system only affected lean content in the loin (p < 0.05) and fat content in the loin, round, and rib (p < 0.05). Redundancy analysis revealed a strong association between Angus breed percentage and marbling, as well as between Simmental breed percentage and multiple primal lean traits. Response surface regression models explained less variability in the tissue composition traits in calf-fed compared with yearling-fed animals, suggesting the need for further exploration using genomic studies.

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Section: Resultssupporting

confidence: 83%

Influence of Production Factors on Beef Primal Tissue Composition

Sood

Rodas‐González

Lam

et al. 2022

Foods

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“…Beef cattle breeds present different growth rates, resulting in different maturity levels and, therefore, different fat tissue development at similar ages (Mirzaei et al, 2011). Moreover, Contribution of factors to beef texture the impact of implants on fat content has been widely discussed .…”

Section: Proximate Analysismentioning

confidence: 99%

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Juárez

Basarab

Baron

et al. 2012

Animal

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This study aims to investigate the relative contribution of ante-and post-mortem factors to the final quality of beef. In all, 112 steers (four breed-crosses) were arranged in a 2 3 2 3 2 factorial experimental including production system, growth implant and b-adrenergic agonist strategies. Carcasses were suspended by the Achilles tendon or the aitch bone and meat was aged for 2/6/13/21/27 days (longissimus muscle) or 2/27 days (semimembranosus muscle). Meat quality traits related to beef texture were measured. Statistical analyses were developed including ante-and post-mortem factors and their relative contribution to the variability observed for each measured trait was calculated. The main factor responsible for the variability in sarcomere length was the suspension method (91.1%), which also influenced drip-loss (44.3%). Increasing the percentage of British breeds increased (P , 0.05) the intramuscular fat content in longissimus muscle, but only when implants were not used. Thus, the breed-cross, implant strategy and their interaction were responsible for .58% of the variability in this trait. The variability in instrumental and sensory tenderness was mainly affected by post-mortem factors (carcass suspension, ageing time and their interaction), explaining generally , 70% of the variability in these traits. Breed-cross was the second most important effect ( ,15%) when carcass suspension was not considered in the model, but still ageing time was responsible for a much larger proportion of the variability in tenderness (.45%). In conclusion, post-mortem handling of the carcasses may be much more effective in controlling beef tenderness than pre-mortem strategies.Keywords: ageing, b-agonist, carcass suspension, finishing, implant ImplicationsUnder the conditions simulated in this study, including breed-cross, production system, use of implants and/or b-agonists, carcass suspension and ageing time in a single study has been able to explain more than 70% of the variability in beef tenderness. Therefore, a large amount of the inconsistency in beef tenderness at the consumer level could be controlled by manipulating these factors. Moreover, the large amount of variability already explained and the possibility of quantifying the impact of each factor on the final tenderness opens the door to a new way of approaching beef quality manipulation. Besides the potential use of this information for breeding programs or development of new production systems, understanding the effect and interactions of the different factors present in the production chain is the first step in developing palatability assurance critical control point systems.

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Prediction model of a joint analysis of beef growth and carcass quality traits

Cited by 2 publications

References 19 publications

Influence of Production Factors on Beef Primal Tissue Composition

Influence of Production Factors on Beef Primal Tissue Composition

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

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