Slaughter weight, sex and age effects on beef shear force and tenderness

Lucero-Borja, J.; Pouzo, L.B.; Torre, M.S. de la; Langman, L.; Carduza, F.; Corva, P. M.; Santini, F.J.; Paván, E.

doi:10.1016/j.livsci.2014.02.003

Cited by 41 publications

(37 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, as previously indicated (Guerrero et al, 2013;Lucero-Borja et al, 2014), increasing young heifer slaughter weight did not impact negatively on beef shear force on tenderness level. This limited effect of slaughter weight on raw/broiled shear force may be due to the fairly small weight difference between lighter and heavier animals (around 40 to 60 kg on average).…”

Section: Discussionsupporting

confidence: 77%

“…Nevertheless, this impact appeared especially visible when comparing animals at extreme ages or with extreme daily gains. Indeed, although tenderness is negatively correlated to animal age when evaluated using a wide range of ages Strydom, 2011a and2011b), a less clear association is observed when comparing smaller ages ranges (Guerrero et al, 2013;Lucero-Borja et al, 2014;Coleman et al, 2016).…”

Section: Discussionmentioning

confidence: 96%

See 1 more Smart Citation

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

Ellies-Oury

Dumont

Perrier

et al. 2017

Animal

View full text Add to dashboard Cite

In practice cattle may be slaughtered at different combinations of age and weight. As each of these factors could affect meat quality traits, the present work aimed to identify which combination can be expected to increase overall meat quality of m. rectus abdominis of Charolais heifers. Totally, 40 heifers were slaughtered either at 26 ± 1 or at 36 ± 1 months of age. Young heifers were sampled at two different carcass weights (349 ± 12 and 394 ± 8 kg). Old heifers were also sampled at two different carcass weights (397 ± 6 and 451 ± 9 kg). The m. rectus abdominis was excised 24 h postmortem to determine metabolic enzyme activities, myosin heavy-chain isoform proportions, lipid contents, collagen content and collagen solubility. Shear force measurements were evaluated on raw and broiled meat after 14 days of ageing. Meat quality traits scored between 0 and 10 by sensory analysis. Increasing slaughter age from 26 to 36 months had no impact on either raw/broiled shear force (0.31 ⩽ P ⩽ 0.47) and/or meat quality traits (0.62 ⩽ P ⩽ 0.91) or on physicochemical properties of heifer's meat samples. Increasing carcass weight for a similar slaughter age of 26 months had also impact neither on meat quality traits (0.52 ⩽ P ⩽ 0.91) nor on muscular properties. On the contrary, increasing carcass weight for a similar slaughter age of 36 months had induced a decrease of muscular shear force (raw muscle; P = 0.009) and a concomitant decrease of total collagen content ( P = 0.03). Nevertheless, no significant impact on meat quality traits was revealed by the sensorial panel (0.13 ⩽ P ⩽ 0.49). Metabolic enzyme activities (0.13 ⩽ P ⩽ 0.86) and myosin heavy-chain proportions (0.13 ⩽ P ⩽ 0.96) were not significantly impacted by slaughter age and carcass weight. Thus, the impact of increasing carcass weight and/or slaughter age in young Charolais heifers has a limited impact on meat quality traits and associated muscular characteristics. Modulating heifer's cycles (age and/or carcass weight in the studied range) appears to be a way to answer to the numerous marketing chains, without penalising meat quality traits.Keywords: heifer's cycle, lipid content, metabolism, shear force, tenderness ImplicationsAffiliated for a long time to high-quality meat, Charolais heifers meat tends to become commonplace and to spread both in traditional butchers' shops and in supermarkets. This phenomenon could be linked both to the female rarefaction (because of the reduction of the suckling herd) and to the search for lighter carcasses. In this context, suckling heifers offer a large panel of slaughter age and carcass weight, which allow an adaptation to numerous marketing circuits. Results indicate that within the range of weight and age under study, these factors have no negative consequences on heifer's meat quality. Thus, even if heifer's performances at slaughter are various, the supply chain operators can insure the consumer a constant quality of meat samples. IntroductionSince 2002, French labelling has provided consumers with information about ...

show abstract

Section: Discussionsupporting

confidence: 77%

Section: Discussionmentioning

confidence: 96%

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

Ellies-Oury

Dumont

Perrier

et al. 2017

Animal

View full text Add to dashboard Cite

show abstract

“…Oury et al (2009) reported that the age of heifers (from 26 to 43 months old) significantly negatively influenced RA tenderness, but had no effect on its juiciness or flavour intensity. Lucero-Borja et al (2014) found no differences in flavour, juiciness, odour or tenderness of LT muscles from heifers and cows. Similar results were reported by Galli et al (2008) for juiciness and flavour of LT muscle obtained from heifers and cows.…”

Section: Wbsf (N)mentioning

confidence: 66%

“…Hoving-Bolink et al (1999) suggested that heifers produced by mating dairy cows to beef bulls could be used as single-calf cows in order to increase the market share of highquality beef. Moreover, using heifers as single-calf cows results in an increase in beef production because single-calf cows obtain a higher bodyweight (BW) at the end of fattening than heifers (Lucero-Borja et al, 2014). Additionally, the calves, as the progeny of single-calf cows, are valuable and suitable for fattening.…”

Section: Introductionmentioning

confidence: 99%

Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Modzelewska‐Kapituła¹,

Nogalski²,

Kwiatkowska³

2015

SA J. An. Sci.

View full text Add to dashboard Cite

The aim of the study was to compare slaughter value, collagen profile, shear force and sensory quality of muscles originating from carcasses of heifers and single-calf cows of Polish Holstein-Friesian x Limousine crossbreds. Eight heifers (540 days old) and eight single-calf cows (836 days old), which were produced in a semi-intensive system, were included in the study. Single-calf cows were heavier than the heifers, which had higher dressing percentages and average daily gains. Calving and age at slaughter did not influence cooking loss of semimembranosus (SEM) and infraspinatus (INF) muscles or the shear force of SEM. The ventral part of the INF muscle from single-calf cows exhibited higher shear force values. In both muscles, higher water-soluble and lower acid-soluble collagen contents were noted in heifers compared with single-calf cows. There were no differences in sensory quality of SEM obtained from the carcasses of singlecalf cows and heifers, whereas cross-section appearance, tenderness, juiciness and overall acceptability of INF were scored higher for single-calf cows than for heifers. Thus, it can be concluded that heifers and single-calf cows produce meat with similar eating quality.

show abstract

“…El principal factor para asegurar la producción de carne de buena calidad, referida al color y la terneza, es mantener o lograr un descenso conjunto del pH y de la temperatura en las canales (Thompson, 2002;Lucero Borja et al, 2014). Para lograr este objetivo es necesario un adecuado nivel de glucógeno y de grasa subcutánea, variables que pueden ser manejadas a través de la dieta.…”

Section: Generalidadesunclassified

Relación de la dieta con el color y la terneza de la carne vacuna

2017

View full text Add to dashboard Cite

Palabras clave adicionalesCalidad sensorial. Concentrados energéticos. Forrajes. Glucógeno.resUMen Para el consumidor de carne vacuna la calidad sensorial es importante al momento de la compra y el consumo. El color depende mayormente de la concentración de mioglobina y el pH, en tanto que la terneza está relacionada con el pH, la composición del colágeno y la degradación miofibrilar. Todos ellos pueden influenciarse por la dieta. La concentración de mioglobina depende del tipo de fibra muscular, cuyo metabolismo está influenciado por la dieta que reciban los animales. Las dietas de baja energía se asocian a fibras rojas, con metabolismo oxidativo y mayor concentración de mioglobina, mientras que las dietas ricas en energía estimulan el desarrollo de fibras glucolíticas. Estas últimas, tienen la capacidad de acumular más glucógeno. El metabolismo de las miofibras también afecta al contenido de enzimas proteolíticas, las fibras oxidativas presentan mayor concentración de calpaínas que las fibras glicolíticas. La estructura del colágeno es influenciada por la dieta de forma indirecta, ya que su efecto está mediado por la tasa de ganancia de peso. Al consumir dietas energéticas los animales incrementan la velocidad de ganancia de peso, lo que disminuye el colágeno total por un efecto de dilución debido al aumento de miofibrillas. Por otro lado, la energía puede retrasar la formación y estabilización de las estructuras del colágeno, con aumento de la fracción soluble. La dieta cumple un rol importante sobre la calidad de la carne, por lo tanto mantener un buen nivel de alimentación permite maximizar la calidad y lograr un producto con atributos sensoriales coincidentes con los requeridos por un gran número de consumidores. The sensorial quality of meat is important when consumers both purchase and eat it. When buying, color is most important, whereas tenderness is significant when eating. The color of the meat mostly depends on the concentration of myoglobin and pH, while tenderness is related to pH, collagen composition and myofibrillar degradation. Muscle fiber metabolism depends on the diet that the animals receive. Low-energy diets are associated with red fibers, oxidative metabolism, and increased myoglobin concentration. High-energy diets stimulate the development of glycolytic fibers, which have the ability to accumulate more glycogen. Myofiber metabolism also affects the content of proteolytic enzymes; oxidative fibers present a higher calpain concentration than glycolytic fibers. Collagen structure is affected by diet indirectly; its effect is mediated by daily weight gain. When consuming energetic diets, animals rapidly increase their weight, which will reduce total collagen by a dilution established by myofibrils increase. Additionally, an energetic diet can delay formation and stabilization of collagen structures, with an increasing soluble proportion. As diet plays an important role in the quality of meat, a good nutritional level allows maximizing quality; as a result, a large number of consumers will ...

show abstract

Slaughter weight, sex and age effects on beef shear force and tenderness

Cited by 41 publications

References 37 publications

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Relación de la dieta con el color y la terneza de la carne vacuna

Contact Info

Product

Resources

About