The effects of cattle sex on carcass characteristics and longissimus muscle palatability1,2

Choat, W. T.; Paterson, J. A.; Rainey, B.M.; King, M.C.; Smith, G. C.; Belk, K. E.; Lipsey, R.J.

doi:10.2527/jas.2004-418

Cited by 58 publications

(47 citation statements)

References 13 publications

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“…The CF steers and Ho bulls and both heifer breeds scored high for juiciness and Ho bulls scored high for beef flavour compared to 158 the other bulls. These observations agree with earlier results reporting better sensory scores for 159 steers than heifers and for heifers than bulls (Wulf et al 1996;Choat et al 2006;Bureš & 160 Bartoň 2012). Other results found, in contrast, no differences between steers and heifers or 161 between young bulls and heifers (Hoving-Bolink et al 1999) in terms of tenderness.…”

supporting

confidence: 93%

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Gagaoua

Terlouw

Micol

et al. 2016

Journal of Integrative Agriculture

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supporting

confidence: 93%

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Gagaoua

Terlouw

Micol

et al. 2016

Journal of Integrative Agriculture

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“…Differences between steers and heifers at Hamilton are, in some aspects, similar to those obtained by Choat et al (2006), where heifers in one experiment had a lower HSCW, a higher marbling score, a higher EMA and a lower yield, with no difference in rib fat. However, in the same paper, these authors reported that in another experiment they found that heifers had more rib fat, whereas there was no difference in HSCW or marble score.…”

Section: Effects Of Sexsupporting

confidence: 75%

Effect of postweaning growth and bulls selected for extremes in retail beef yield and intramuscular fat on progeny liveweight and carcass traits

Graham¹,

Byron²,

Clark³

et al. 2009

Anim. Prod. Sci.

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Abstract. The present study is a component of a multi-site experiment, using Bos taurus cattle generated at four locations across southern Australia, designed to examine postweaning growth pathways for progeny whose sires were extreme in retail beef yield and intramuscular fat. Treatment and interaction effects on beef production and meat quality were examined within and across sites. The present paper describes the effect of postweaning growth and sire carcass type on liveweight and carcass traits at the Hamilton site. Angus sires selected on estimated breeding values for extremes in retail beef yield (RBY%), intramuscular fat (IMF%) (estimated breeding values for IMF% are derived by using live-animal ultrasound scanning) or both and sire breed types considered to be more extreme in those traits (Limousin, and Belgian Blue for yield, and Wagyu for intramuscular fat) were joined to crossbred and straight-bred cows. After weaning, the resultant 645 steer and heifer progeny were grown on a fast and slow growth path to~550 kg and slaughtered, averaging 0.68 kg/day and 22.2 months, and 0.49 kg/day and 27.8 months for growth rate and age at slaughter, respectively. Growth path, sire carcass type and sex affected carcass traits; however, there were no sire carcass type by growth treatment interactions. The fast growth-path cattle were fatter, had more intramuscular fat (measured chemically), a higher Meat Standards of Australia (MSA) USA and AUS marble score, and a higher predicted MSA eating-quality score. Progeny of Wagyu sires were lighter at weaning and slaughter and had a lower hot standard carcass weight than the other sire carcass types. The Belgian Blue and Limousin progeny had a higher dressing percentage, a higher RBY% and a lower P8 and rib-fat depth and lower IMF% than the other sire breed types. Progeny of the high RBY% Angus had a lower rib-fat depth, a lower IMF% and higher RBY% than those selected for high IMF%. There was no difference in IMF% between the Wagyu or the high IMF% Angus. Progeny from the Belgian Blue, Limousin and Wagyu had a larger eye muscle area than the other sire breeds. The results indicate that simultaneous selection for supposedly antagonistic traits of IMF% and RBY% would result in carcass having high values of both measurements. Females were lighter than steers at slaughter, had a lower hot standard carcass weight, were fatter at the P8 and rib, and had a higher marble score and IMF%, a lower yield and a lower MSA-predicted eating-quality score than did steers. There was no interaction between postweaning growth and sire carcass type. These results indicate that with the use of appropriate sire carcass types and BREEDPLAN, and post-weaning nutrition, beef producers can confidently change carcass parameters to suit market specifications.Additional keywords: sire breed type.

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“…This effect was still present after correcting for marbling score, despite evidence that this was likely to be due to differences in IMF (Drayer, 2003;Choat et al, 2006;Chriki et al, 2013). Furthermore, it was not affected by correction for any of the other covariates tested in this study.…”

Section: Discussionmentioning

confidence: 61%

“…Many studies have shown increased marbling level, or intramuscular fat (IMF) is associated with greater tenderness, juiciness, flavour liking and overall liking (Thompson, 2004;Chriki et al, 2012). Therefore, the lower levels of IMF and lower marbling scores of bulls (Drayer, 2003;Choat et al, 2006;Chriki et al, 2013) would result in a lower eating quality. In addition to the sex effect on adiposity, the tenderness of meat from female cattle would be positively affected by the smaller fibre diameter and, in some cases, less collagen than meat from bulls (Boccard et al, 1979;Seideman et al, 1989;Chriki et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Bonny

Hocquette

Pethick

et al. 2016

Animal

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Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standards Australia (MSA), which uses carcass traits and processing factors to deliver an individual eating quality guarantee to the consumer for 135 different 'cut by cooking methods' from each carcass. The carcass traits used in the MSA model, such as ossification score, carcass weight and marbling explain the majority of the differences between breeds and sexes. Therefore, it was expected that the model would predict with eating quality of bulls and dairy breeds with good accuracy. In total, 8128 muscle samples from 482 carcasses from France, Poland, Ireland and Northern Ireland were MSA graded at slaughter then evaluated for tenderness, juiciness, flavour liking and overall liking by untrained consumers, according to MSA protocols. The scores were weighted (0.3, 0.1, 0.3, 0.3) and combined to form a global eating quality (meat quality (MQ4)) score. The carcasses were grouped into one of the three breed categories: beef breeds, dairy breeds and crosses. The difference between the actual and the MSA-predicted MQ4 scores were analysed using a linear mixed effects model including fixed effects for carcass hang method, cook type, muscle type, sex, country, breed category and postmortem ageing period, and random terms for animal identification, consumer country and kill group. Bulls had lower MQ4 scores than steers and females and were predicted less accurately by the MSA model. Beef breeds had lower eating quality scores than dairy breeds and crosses for five out of the 16 muscles tested. Beef breeds were also over predicted in comparison with the cross and dairy breeds for six out of the 16 muscles tested. Therefore, even after accounting for differences in carcass traits, bulls still differ in eating quality when compared with females and steers. Breed also influenced eating quality beyond differences in carcass traits. However, in this case, it was only for certain muscles. This should be taken into account when estimating the eating quality of meat. In addition, the coefficients used by the Australian MSA model for some muscles, marbling score and ultimate pH do not exactly reflect the influence of these factors on eating quality in this data set, and if this system was to be applied to Europe then the coefficients for these muscles and covariates would need further investigation.

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The effects of cattle sex on carcass characteristics and longissimus muscle palatability1,2

Cited by 58 publications

References 13 publications

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Effect of postweaning growth and bulls selected for extremes in retail beef yield and intramuscular fat on progeny liveweight and carcass traits

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

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