Evaluating the Relationship of Animal Temperament to Carcass Characteristics and Meat Quality
| Autor: | J. L. Reynolds, F. L. Yang, K. S. Anschutz, P. Hornsby, Fred W. Pohlman, J. J. Ball |
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| Rok vydání: | 2019 |
| Předmět: |
media_common.quotation_subject
0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Tenderness Vacuum packed 0404 agricultural biotechnology Carcass weight Animal science Minimal effect Feedlot medicine Temperament medicine.symptom Flavor Mathematics Hue media_common |
| Zdroj: | Meat and Muscle Biology. 3 |
| ISSN: | 2575-985X |
| Popis: | The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and scored for temperament according to Beef Improvement Federation Guidelines and divided into three groups: Docile (D), Restless (R) and Nervous-Flighty (NF). Steers were housed with access to pasture then transferred to a research feedlot until harvest and processed with carcass data recorded. Striploins were wet-aged for 14 d before, frozen and were then cut into 2.54 cm steaks, and individually vacuum packed. Instrumental color was measured on thawed and tray overwrapped steaks on d 0, 1, 2, 3, 5, and 7 of simulated retail display. The CIE L*, a*, and b* color values were collected and oxymyoglobin, hue angle and saturation index values were calculated. A 7-member trained sensory panel evaluated steak samples for myofibrillar tenderness, connective tissue amount, overall tenderness, juiciness, and beef flavor intensity. The NF group had reduced (P < 0.05) hot carcass weight compared to the other groups. The D and R groups were lighter (L*; P < 0.05), and R group yellower (b*; P < 0.05) and greater (P < 0.05) in hue angle than the other groups. No difference (P > 0.05) between groups for redness (a*), saturation index, and oxymyoglobin ratio were observed. Display time affected color with d 0 being redder (a*; P < 0.05), yellower (b*; P < 0.05), greater (P < 0.05) saturation index, and greater (P < 0.05) oxymyoglobin ratio than d 7. Steaks from D and R groups were more tender (P < 0.05) in myofibrillar tenderness, had less (P < 0.05) perceived connective tissue, were overall more tender (P < 0.05), and more (P < 0.05) juicy than steaks from the NF group. There was no difference (P > 0.05) in off-flavor between the temperament groups. Temperament had minimal effect on carcass characteristics except hot carcass weight. Sensory panelists detected differences between temperament groups. |
| Databáze: | OpenAIRE |
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