The relation of carcass physiological maturity to meat quality in the Canadian Bison Grading System

Abstract

The relation of carcass physiological maturity to meat quality in the Canadian Bison Grading System. Can. J. Anim. Sci. 94: 55Á62. A total of 119 bull (n 062) and heifer (n 057) bison carcasses were selected to determine the effectiveness of youthful to intermediate physiological maturity [ossification at the 9th/10th/11th thoracic spinous processes (550%; 51Á65%; 66Á80%)] range to accurately classify bison carcasses with respect to quality. Carcasses were classified into three maturity groups according to ossification at the 9th/10th/11th thoracic spinous processes (550%; 51Á65%; 66Á80%). Carcass, meat quality and sensory evaluation data were then collected. Bull carcasses were significantly (PB0.0001) heavier than heifers (308.0 vs. 228.6 kg), while heifers had higher (PB0.0001) marbling scores than bulls (368 vs. 289). For both genders, ossification group had little or no impact (P!0.05) on any of the meat quality traits. Gender had an impact on the shear force values for both fresh (PB0.0001) and frozen/thawed (P00.0002) samples, with bulls having higher values than heifers. Panellists detected differences between heifers and bulls in initial tenderness (PB0.0001; 7.11 vs. 6.27), flavour intensity (P 00.005; 5.40 vs. 5.14), amount of connective tissue (P00.0002; 7.64 vs. 7.18), and overall tenderness (P00.003; 7.13 vs. 6.50). Only initial juiciness was significantly affected (P00.02) by the ossification group (5.38, 5.64 and 5.76). A gender )ossification group interaction was also detected for flavour intensity (P00.004) and off-flavour intensity (P00.03), but the magnitudes of the differences were in the order of one-half panel unit or less, generally below the detection of most consumers. The range of physiological maturity studied had limited effects on meat quality and support the elimination of an intermediate physiological maturity grade (51Á80% ossification) from the Canadian Bison Grading System. Lo´pez-Campos, Ó ., Aalhus, J. L., Galbraith, J., Larsen, I. L., Jua´rez, M., Uttaro, B. et Robertson, W. M. 2014. La relation entre la maturite´physiologique de la carcasse et la qualite´de la viande dans le syste`me de classement canadien du bison.Can. J. Anim. Sci. 94: 55Á62. Un total de 119 carcasses de bison, taureaux (n 062) et ge´nisses (n 057), ont e´te´se´lectionne´es pour de´terminer l'efficacite´de la gamme de maturite´(jeune a`interme´diaire) [ossification aux 9/10/11 ie`me apophyses e´pineuses thoraciques ( 550 %; 51Á65 %; 66Á80 %)] a`classer pre´cise´ment les carcasses de bison selon la qualite´. Les carcasses e´taient classe´es dans un de trois groupes de maturite´selon l'ossification aux 9/10/11 ie`me apophyses e´pineuses thoraciques (550 %; 51Á65 %; 66Á80 %). Il y a eu alors une collecte de donne´es sur la carcasse, la qualite´de la viande et les e´valuations sensorielles. Les carcasses de taureaux e´taient significativement (PB0,0001) plus lourdes que les carcasses de ge´nisses (308,0 c. 228,6 kg), tandis que les ge´nisses avaient des cotes de persillage plus e´leve´es (P B0,0001) que les ta...

Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison

“…Marbling scores of bison heifers in the current study were 389 and 244 for grain- and grass-finished respectively. These results are similar to scores reported by Lopez-Campos et al [ 36 ] for bison heifers (368) and by Koch et al [ 30 ] for bison bulls (319). Marbling scores ranging from 200–400 would classify bison carcasses as “practically devoid” to “slight” amounts of marbling using the USDA beef quality grading system, therefore qualifying the carcasses as either Standard or Select [ 38 ].…”

“…Bison steaks kept in frozen storage conditions had improved tenderness ( p < 0.0001) but increased ( p = 0.0001) cook loss compared to bison steaks kept in fresh storage conditions ( Table 6 ). Shear force results are in agreement with Lopez-Campos et al [ 36 ] who reported that shear force values of striploin steaks from bison bulls and heifers aged for 20 days and then frozen were decreased compared to steaks aged for 20 days and sheared fresh. Others have also concluded that frozen storage improves tenderness of beef [ 82 , 83 ] and lamb [ 84 ].…”

“…The USDA Agriculture Marketing Service reports indicate that the average dressed HCW for bison heifers is 270 kg [ 35 ], which closely aligns with the HCW of the grain-finished treatment (281 kg) in the current study. Carcass weight of bison heifers (229 kg) reported by Lopez-Campos et al [ 36 ] is similar to the grass-finished treatment in the present study (226 kg). Ribeye area of bison heifers was 64.58 cm 2 and 57.48 cm 2 for grain- and grass-finished respectively, similar to the ribeye area of 60.5 cm 2 for bison steers reported by Hawley [ 31 ].…”

Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties

“…In contrast to beef cattle, where higher levels of marbling are sought to achieve higher quality grades, marbling in the present bison population was limited with 45% and 12.5% of carcasses devoid, or practically devoid, respectively, and 35%, 2.5%, and 5% attaining traces, slight, and small levels of marbling, respectively. A similar range was reported in bison by Aalhus et al (2003) and López-Campos et al (2013). Koch et al (1995) reported slightly higher average marbling scores (an average of "slight").…”

Meat quality traits as a function of cow maturity

“…Moon et al () reported that old carcasses (mostly cows) had more yellow fat, coarser texture, a larger Longissimus muscle area, lower quality grades and marbling scores (Lopez‐Campos et al ). As the maturity of the carcass increased, the redness and lightness of meat and the yellowness of fat tended to increase.…”