Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride
| Autor: | John P Hutcheson, J.C. Brooks, Jennifer N. Martin, S. M. Knobel, M. F. Miller, D. A. Yates, P.E. de Felicio, Argenis Rodas-González, Bradley J. Johnson, Andrea J. Garmyn, R. J. Rathmann, J. M. Hodgen, S. B. Pflanzer, M. N. Streeter, J. D. Starkey |
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| Rok vydání: | 2012 |
| Předmět: |
Male
Trimethylsilyl Compounds medicine.medical_specialty Meat Loin Sensory analysis Calcium Chloride Random Allocation Animal science Genetics medicine Animals Palatability Random allocation Chemistry Zilpaterol hydrochloride Calcium Chloride Injection General Medicine Adrenergic beta-Agonists Animal Feed Surgery Tenderness Dietary Supplements Cattle Animal Science and Zoology medicine.symptom Food Science |
| Zdroj: | Journal of Animal Science. 90:3584-3595 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/jas.2012-5159 |
| Popis: | An experiment was conducted to determine the effects of zilpaterol hydrochloride mM supplementation (ZH; 8.3 mg/kg on a DM basis for 20 d) and calcium chloride injection [CaCl(2), 200 at 5% (wt/wt) at 72 h postmortem] on palatability traits of beef (Bos taurus) strip loin steaks. Select (USDA) strip loins were obtained from control (no ZH = 19) and ZH-supplemented carcasses (n = 20). Right and left sides were selected alternatively to serve as a control (no INJ) or CaCl(2)-injected (INJ) and stored at 4°C. Before injecting the subprimals (72 h postmortem), 2 steaks were cut for proximate, sarcomere length, and myofibrillar fragmentation index (MFI) analyses. At 7 d postmortem each strip loin was portioned into steaks, vacuum packaged, and aged for the appropriate period for Warner-Bratzler shear force (WBSF; 7, 14, 21, and 28 d postmortem), trained sensory analysis (14 and 21 d postmortem), purge loss (7 d), and MFI (3, 7, 14, 21, and 28 d postmortem). Results indicated steaks from both ZH supplementation and INJ had reduced WBSF values as days of postmortem aging increased. The WBSF values of ZH steaks were greater (P0.05) than no ZH steaks at each postmortem aging period. The INJ steaks had lower WBSF values (P0.05) than non-injected steaks. A greater percentage (91 vs. 71%) of steaks had WBSF values4.6 kg from steers with no ZH supplementation at 7 d postmortem, but the percentage did not differ (P0.05) due to ZH at 14, 21, or 28 d or due to INJ at any aging period. Trained panelists rated tenderness less in ZH steaks than steaks with no ZH at 14 d and 21 d. However, INJ improved (P0.05) the tenderness ratings and flavor intensity of the trained panelists, compared with their non-injected cohorts at 21 d. Zilpaterol hydrochloride supplementation reduced (P0.05) MFI values, but INJ resulted in greater (P0.05) MFI values compared with no INJ. Subprimals from ZH and INJ showed greater purge loss (P0.05). Although no interactions were found with ZH and CaCl(2), injecting USDA Select strip loins from ZH-fed cattle can help reduce the normal WBSF variation as it does in steaks from non-ZH-fed cattle. |
| Databáze: | OpenAIRE |
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