Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems
| Autor: | G.B. Mezgebo, Edward G. O'Riordan, Frank J. Monahan, R. I. Richardson, Aidan P. Moloney, Mark McGee |
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| Rok vydání: | 2016 |
| Předmět: |
Male
animal structures Silage animal diseases Flavour Organoleptic fat colour Biology Beef cattle Poaceae Pasture SF1-1100 Animal science Grazing medicine Animals juiciness geography geography.geographical_feature_category 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040201 dairy & animal science beef Animal Feed flavour Animal culture Diet Tenderness Red Meat tenderness Taste 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Animal Science and Zoology Composition (visual arts) Cattle medicine.symptom Beef |
| Zdroj: | Animal, Vol 11, Iss 3, Pp 538-546 (2017) G, M, Moloney, AP, E, OR, M, M, Richardson, I & FJ, M 2017, ' Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems ', animal, vol. 11, no. 3, pp. 538-546 . https://doi.org/10.1017/S1751731116001944 |
| ISSN: | 1751-732X |
| DOI: | 10.1017/S1751731116001944 |
| Popis: | Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic quality and composition of beef from Continental-sired suckler bulls (n = 126) assigned to either: ad libitum concentrates to slaughter (C), grass silage ad libitum for 120 days (GS) followed by C (GSC), or GS, followed by 100 days at pasture and then C (GSPC) and slaughtered at target carcass weights (CW) of 360, 410 or 460 kg was examined. Tenderness, flavour liking and overall liking were lower (P < 0.05) for GSPC than for C and GSC. Intramuscular fat content and soluble collagen proportion were lower (P < 0.05) for GSPC than GSC which was lower (P < 0.05) than C. Soluble collagen proportion was lower (P < 0.05) for 460 kg than 410 kg CW, which was lower (P < 0.05) than 360 kg CW. Inclusion of a grazing period decreased the ratings of tenderness, flavour liking and overall liking but age of the bulls at slaughter had no clear influence on sensory characteristics. |
| Databáze: | OpenAIRE |
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