Production, Carcass and Palatability Characteristics of Steers Produced by Different Management Systems

Bowling, R. A.; Riggs, J. K.; Smith, G. C.; Carpenter, Z. L.; Reddish, R. L.; Butler, O. D.

doi:10.2527/jas1978.462333x

Cited by 80 publications

(43 citation statements)

References 3 publications

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“…Similar findings were obtained by Kim and Lee (2003) who observed that decreased the WBSF value of loin from Hanwoo cows when increased postmortem aging (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14). It has been an established fact that ageing improves tenderness through proteolytic enzyme activities on meat proteins (Koohmarie, 1996).…”

Section: Objective and Subjective Meat Quality Traitssupporting

confidence: 74%

“…Bowling et al (1978) have demonstrated that as age of cattle increase, the rate of protein production decrease, however, the decrease was less in management systems which utilized feedstuffs with a greater concentration of energy. In their study, 2 years old Santa Gertrudis steer calves fed grains produced greater quantities of protein than their grass-fed counterpart.…”

Section: Carcass Characteristicsmentioning

confidence: 99%

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Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj¹,

Oliveros²,

Hwang³

2012

Korean Journal for Food Science of Animal Resources

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Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short termfed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

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Section: Objective and Subjective Meat Quality Traitssupporting

confidence: 74%

Section: Carcass Characteristicsmentioning

confidence: 99%

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj¹,

Oliveros²,

Hwang³

2012

Korean Journal for Food Science of Animal Resources

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“…A carne de Bos indicus é reconhecidamente menos macia do que a de animais Bos taurus (OLIVEIRA, 2000;CUNDIFF;KOCH, 1994), o que pode ser razoavelmente melhorado com manejo correto pré-abate e com técnicas de processamento pós-abate (FELÍCIO, 2004;PARDI et al, 1995 BOWLING et al, 1978). Historicamente, o milho é a principal fonte de energia utilizada para animais confinados.…”

Section: Domingos Marcelo Cenachi Pesceunclassified

“…Animais terminados exclusivamente a pasto apresentam menor peso vivo, carcaças com menor quantidade de gordura, maior proporção de carne magra e menor AOL quando comparados aos animais confinados. Na avaliação sensorial, a carne dos animais confinados foi superior quanto ao sabor, aroma, suculência e maciez (BOWLING et al, 1978 A coenzima dessaturase (estearoil-CoA dessaturase ou ∆ 9 -dessaturase), presente no fígado, intestino e principalmente no tecido adiposo, no caso dos ruminantes, catalisa a conversão dos ácidos graxos saturados para os ácidos graxos ∆ 9 monoinsaturados. O caroço de algodão contém quantidades significativas de ácidos graxos ciclopropenóides, que inibem a atividade da enzima ∆-9 dessaturase, proporcionando um aumento da concentração de ácidos graxos saturados (PAGE et al, 1997;YANG et al, 1999), principalmente no tecido adiposo.…”

Section: Perfil De áCidos Graxos Qualidade Da Carcaça E Da Carneunclassified

“…Dietas ricas em energia melhoram o sabor e aroma da carne bovina (BOWLING et al, 1978;LARICK;TURNER, 1990;MELTON, 1990). Melton (1990) descreve os resultados da análise sensorial realizada por painel treinado, utilizando escala hedônica de 1 a 8 para sabor e aroma no contra-filé de bovinos alimentados com três dietas diferentes e ricas em energia, à base de silagem de milho, ω-3 -ácidos graxos ômega-3 (soma de C18:2t11c15, C18:3; C20:5, C22:5 e C22:6); 5 ω-6 -ácidos graxos ômega-6 (soma de C18:2c9c12, C20:3 e C20: 4) Embora inferior aos valores encontrados neste trabalho, Huerta-Leidenz et al AGS, AGMI e AGPI de, respectivamente, 49,2%, 39,6% e 11,2%, sendo que sete ácidos graxos compuseram 87% do total de ácidos graxos, fato também verificado neste experimento com os ácidos graxos C14:0; C16:0; C16:1cis-9; C18:0; C18:1 cis-9; C18:1trans-11 e C18:2cis-9, cis-12.…”

Section: Tratamentounclassified

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Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

Pesce¹

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Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados. The purpose of this work was to evaluate performance, quantitative characteristics of the carcass and qualitative characteristics of the meat of confined castrated Nelore males. Animals were confined with four diets containing 80% concentrate (dry matter): a control diet devoid of whole cottonseed (CA0), a diet containing 10%(CA10) or 20% of whole cottonseed (CA20) and a diet containing 20% of whole cottonseed heated in a climate chamber (CA20H). At the end of the experimental period, there were no differences between treatments for dry matter intake. However, the average daily gain, live weight and feed efficiency were greater for animals fed the whole cottonseed-enriched diets, whit no difference among diets when compared to control. Values documented for blood urea-N were significantly higher for treatments containing whole cottonseed, while glucose and total serum protein did not differ. Carcass yield, loin eye area, subcutaneous fat thickness, renal and pelvic fat, warm carcass weight and cold carcass weight, weight of the liver and values of carcass pH were not significantly different. Differences were noted only for carcass temperature 1 hour and 24 hours after slaughter, lower for CA0 treatment. There were no significant differences for dry matter content and ethereal meat extract. No differences were found between total cooking losses and meat tenderness between 7 and 14 days of maturing, as verified by shearing forces. Only time effect was noted, with meat matured for 14 days presenting with increased tenderness and less total cooking losses. Sensorial analysis of the Longissimus dorsi did not show differences among treatments for typical odor, juicyness and typical or off-flavour. No statistical difference was found for total saturated fatty acids and omega-3, or the relations between total unsaturated or monounsaturated and saturated fatty acids. However, animals fed whole cottonseed-enriched diets had higher concentrations of polyunsaturated fatty acids and omega-6 and lower concentrations of monounsaturated fatty acids in the Longissimus dorsi. Whole cottonseed can be

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Sensory Assessment of Organic Meats

Rice

Meullenet

2012

Organic Meat Production and Processing

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Production, Carcass and Palatability Characteristics of Steers Produced by Different Management Systems

Cited by 80 publications

References 3 publications

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

Sensory Assessment of Organic Meats

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