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Bohrer BM, Dorleku JB, Campbell CP, Duarte MS, Mandell IB. A comparison of carcass characteristics, carcass cutting yields, and meat quality of barrows and gilts. Transl Anim Sci 2023; 7:txad079. [PMID: 37649648 PMCID: PMC10464715 DOI: 10.1093/tas/txad079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 07/10/2023] [Indexed: 09/01/2023] Open
Abstract
Objectives of this research were to compare carcass characteristics, carcass cutting yields, and meat quality for market barrows and market gilts. Commercially-sourced carcasses from 168 market barrows and 175 market gilts weighing an average of 107.44 ± 7.37 kg were selected from 17 different slaughter groups representing approximately 3,950 carcasses. Each group was sorted into percentiles based on hot carcass weight with an equal number of barrows and gilts selected from each quartile so that weight minimally confounded parameters of interest. Carcass lean yield was determined for carcasses following fabrication (i.e. dissection of lean, fat, and bone tissue components) and meat quality measurements were evaluated at the time of fabrication (24 to 72 h postmortem) and following 14-d of postmortem storage. Data were analyzed as a randomized complete block design with carcass serving as the experimental unit, sex (barrow or gilt), the three hot carcass weight quantiles (light [<104 kg]; average [104 to 110 kg]; heavy [>110 kg]), and the interaction between sex and hot carcass weight quantile serving as fixed effects, and producer nested within slaughter event serving as a random effect. Results from the study demonstrated that gilt carcasses were leaner (3 mm less backfat thickness; 3.5 cm2 greater loin muscle area, 1.52% greater merchandized-cut yield, and 2.92% greater dissected carcass lean yield; P < 0.01) than barrow carcasses, while loins from barrows were higher quality (0.43% more intramuscular fat and slightly less shear force; P < 0.01) than loins from gilts. While this study confirms the well-known biological principle that barrow carcasses have greater levels of fat deposition and lower levels of carcass leanness when compared with gilt carcasses, this study provides a much-needed quantification of these differences for the commercial industry that will undoubtedly be useful as new technologies emerge in upcoming years.
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Affiliation(s)
- Benjamin M Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, Ohio 43210, USA
| | - Justice B Dorleku
- Department of Food Science, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - Cheryl P Campbell
- Department of Animal Biosciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - Marcio S Duarte
- Department of Animal Biosciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - Ira B Mandell
- Department of Animal Biosciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
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Williams MS, Mandell IB, Wood KM, Bohrer BM. The effects of feeding benzoic acid and/or active dry yeast ( Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beef longissimus thoracis. Transl Anim Sci 2022; 7:txac161. [PMID: 36628388 PMCID: PMC9825282 DOI: 10.1093/tas/txac161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
Fifty-nine Angus-cross steers (492 ± SD 36 kg) were arranged in a randomized complete block design and assigned to the following dietary treatments for the final 106 days of the finishing phase: no supplementation (CON), 0.5% benzoic acid (ACD), 3 g/steer/d active dry Saccharomyces cerevisiae (YST), or both [0.5% benzoic acid and 3 g/steer/d S. cerevisiae (AY)]. Steers were slaughtered at a commercial facility where longissimus thoracis (IMPS #107 Beef Rib) samples were retrieved and evaluated for fatty acid composition, sensory attributes, and shelf-life during a simulated retail display period. Data (N = 57) were analyzed using dietary treatment as a fixed effect, blocking weight at the beginning of the study as a random effect, and steer as the experimental unit. Muscle pH and proximate composition (moisture and intramuscular lipid) for longissimus samples were not different (P ≥ 0.39) among dietary treatments. Most fatty acid profile values and calculations were not different among dietary treatments (P ≥ 0.10); however, the n-6:n-3 ratio differed (P = 0.01), with ACD samples having lower n-6:n-3 compared with CON and YST samples while AY samples were intermediate and not different from other dietary treatments. The trained sensory panel did not detect differences among dietary treatments (P ≥ 0.23) for juiciness, beef flavor intensity, or off-flavor intensity; however, they did score AY samples as chewier than ACD samples with CON and YST samples intermediate and not different from other dietary treatments. Yet, tenderness was not different when scored by trained panelists (P = 0.10) or measured instrumentally (P = 0.21). Total color change tended to differ (P = 0.09) during the 12-d simulated retail display period with AY samples experiencing less color change compared with YST samples, while CON and ACD samples were intermediate and not different from other dietary treatments. Lipid oxidation (as measured with TBARS) tended to differ (P = 0.08) following the 12-d simulated retail display period with ACD and AY samples experiencing lower levels of oxidation compared with CON, while YST samples were intermediate and not different from other dietary treatments. Overall, these results suggest there were no negative impacts on meat quality when finishing steers were supplemented with either benzoic acid or S. cerevisiae, and there may even be advantages for fatty acid composition and oxidative stability when steers were supplemented with benzoic acid.
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Affiliation(s)
- Melissa S Williams
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Ira B Mandell
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Katharine M Wood
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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Tuell JR, Nondorf MJ, Brad Kim YH. Post-Harvest Strategies to Improve Tenderness of Underutilized Mature
Beef: A Review. Food Sci Anim Resour 2022; 42:723-743. [PMID: 36133641 PMCID: PMC9478978 DOI: 10.5851/kosfa.2022.e33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/19/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022] Open
Abstract
Beef muscles from mature cows and bulls, especially those originating from the
extremities of the carcass, are considered as underutilized due to
unsatisfactory palatability. However, beef from culled animals comprises a
substantial proportion of the total slaughter in the US and globally. Modern
consumers typically favor cuts suitable for fast, dry-heat cookery, thereby
creating challenges for the industry to market inherently tough muscles. In
general, cull cow beef would be categorized as having a lower extent of
postmortem proteolysis compared to youthful carcasses, coupled with a high
amount of background toughness. The extent of cross-linking and resulting
insolubility of intramuscular connective tissues typically serves as the
limiting factor for tenderness development of mature beef. Thus, numerous
post-harvest strategies have been developed to improve the quality and
palatability attributes, often aimed at overcoming deficiencies in tenderness
through enhancing the degradation of myofibrillar and stromal proteins or
physically disrupting the tissue structure. The aim of this review is to
highlight existing and recent innovations in the field that have been
demonstrated as effective to enhance the tenderness and palatability traits of
mature beef during the chilling and postmortem aging processes, as well as the
use of physical interventions and enhancement.
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Affiliation(s)
- Jacob R. Tuell
- School of Agricultural Sciences, Northwest
Missouri State University, Maryville, MO 64468, USA
| | - Mariah J. Nondorf
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
- Corresponding author: Yuan H.
Brad Kim, Meat Science and Muscle Biology Laboratory, Department of Animal
Sciences, Purdue University, West Lafayette, IN 47907, USA, Tel:
+1-765-496-1631, E-mail:
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Nondorf MJ, Romanyk M, Lemenager RP, Koranne V, Malshe A, Brad Kim YH. Application of Fresh Beef Tumbling to Enhance Tenderness and Proteolysis of Cull Cow Beef Loins (
M. longissimus lumborum
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mariah J. Nondorf
- Department of Animal Sciences Purdue University West Lafayette 47907 IN USA
| | - Madison Romanyk
- Department of Animal Sciences Purdue University West Lafayette 47907 IN USA
| | | | - Vishvesh Koranne
- Department of Mechanical Engineering Purdue University West Lafayette 47907 IN USA
| | - Ajay Malshe
- Department of Mechanical Engineering Purdue University West Lafayette 47907 IN USA
| | - Yuan H. Brad Kim
- Department of Animal Sciences Purdue University West Lafayette 47907 IN USA
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Lafreniere C, Berthiaume R, Giesen L, Campbell C, Pivotto-Baird L, Mandell I. Effects of forage finishing methods with alfalfa on cattle growth performance and beef carcass characteristics, eating quality, and nutrient composition. CANADIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1139/cjas-2019-0121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Over 2 yr, yearling steers (n = 200) were used to evaluate growth performance, carcass, meat quality, and nutrient composition traits as affected by management regimen comparing three methods of forage finishing (alfalfa pasture, hay, and silage) versus a high corn diet. Management regimen × year interactions (P < 0.01) for average daily gain, dry matter intake, gain-to-feed, carcass weight, and grade fat were due to lower performance for hay-fed cattle in years 1 vs. 2. Carcass, meat quality, and taste panel traits were generally similar (P > 0.10) across method of forage finishing. Trained taste panels found longissimus muscle from grain-fed beef to be more (P < 0.01) tender, juicy, and flavourful than forage finished beef, with lower (P ≤ 0.05) ratings for tenderness and juiciness for hay- vs. silage-finished beef. Corn finished beef contained greater amounts of oleic and monounsaturated fatty acids and lower amounts of omega-3 and polyunsaturated fatty acids than forage finished beef (P ≤ 0.04). Although the method of forage finishing may not affect most performance, carcass, and meat quality (pH, colour, intramuscular fat content, and shear force) traits, there may be concerns with tenderness and juiciness for beef from cattle finished on alfalfa hay.
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Affiliation(s)
- C. Lafreniere
- Agri-Food Research and Development Unit, Université du Québec en Abitibi-Temiscamingue, Notre Dame-du-Nord, QC J0Z 3B0, Canada
| | | | - L. Giesen
- New Liskeard Agricultural Research Station, New Liskeard, ON P0J 1P0, Canada
| | - C.P. Campbell
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | | | - I.B. Mandell
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
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Cui B, Zhang Y, Wang F, Jamali MA, Wei L, Peng Z. Technical note: The effect of carcass deboning technique on the meat quality of cattle. J Anim Sci 2016; 94:4427-4433. [PMID: 27898874 DOI: 10.2527/jas.2016-0550] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to evaluate the effects of the suspended carcass deboning technique on the meat attributes of electrically stimulated cattle ( = 10). A carcass deboning technique that removes the main bones without breakdown of the entire carcass was applied to suspended sides soon after slaughter. After 3 d of aging at 4°C, the shear force of the rectus femoris, longissimus lumborum, and supraspinatus muscles of the suspended carcass deboning technique was reduced by 27%, 29%, and 23% ( < 0.05), respectively. The carcass deboning technique increased the sarcomere length by 14%, 10%, and 16% ( < 0.05), and the myofibril fragmentation index was increased by 10%, 5%, and 13% ( < 0.05), respectively, for the same 3 muscles. There was no difference in the pH, color, or cooking loss between the treatment and the control ( > 0.05). The carcass deboning technique could be a viable approach to improve beef tenderness with a relatively short aging duration.
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Berthiaume R, Lafrenière C, Girard C, Campbell CP, Pivotto LM, Mandell IB. Effects of forage silage species on yearling growth performance, carcass and meat quality, and nutrient composition in a forage based beef production system. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-107] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Berthiaume, R., Lafrenière, C., Girard, C., Campbell, C. P., Pivotto, L. M. and Mandell, I. B. 2015. Effects of forage silage species on yearling growth performance, carcass and meat quality, and nutrient composition in a forage based beef production system. Can. J. Anim. Sci. 95: 173–187. Forty weaned, crossbred beef calves (predominantly Angus and Simmental) were forage-finished using all-silage diets (red clover–timothy versus tall fescue) to examine forage species’ effects on growth performance, carcass traits, meat quality, and nutrient composition. Weaned calves (257 d of age) were forage-finished using red clover–timothy or tall fescue silage and harvested at approximately 1 yr of age. During carcass processing, one side from each carcass was covered with a polyliner to examine if reducing rates of chilling could compensate for limited fat cover expected from low dietary energy contents fed, and limited time on feed. Longissimus thoracis, semimembranosus, and semitendinosus steaks were aged 10, 14, and 21 d to examine effects on Warner–Bratzler shear force values while fatty acid and vitamin B12 composition were determined on 10-d-aged steaks. Average daily gain, feed efficiency, hot carcass weights, and longissimus muscle area were greater (P<0.03) when cattle were fed red clover–timothy versus tall fescue silage, most likely due to the higher protein content of red clover–timothy silage. Shear force was greater (P<0.002) in steaks from all muscles evaluated from cattle fed tall fescue versus red clover–timothy silage. In comparison to 10-d-aged steaks, 14 d of ageing were needed to reduce (P<0.001) shear force for longissimus steaks, while 21 d of ageing were needed to reduce (P<0.001) shear force for semitendinosus steaks. Use of a polyliner decreased (P=0.0001) the rate of temperature decline at selected carcass sites, but did not reduce shear force values. The percent of n-3 fatty acids and polyunsaturated fatty acid/saturated fatty acid ratio were greater (P<0.04) in longissimus from cattle fed red clover–timothy versus feeding tall fescue silage. Feeding red clover–timothy silage improved growth performance, carcass, shear force, and fatty acid composition traits versus feeding tall fescue silage.
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Affiliation(s)
- R. Berthiaume
- Valacta, 555 boul. des Anciens-Combattants, Ste-Anne-de-Bellevue, Quebec, Canada H9X 3R4
| | - C. Lafrenière
- Université du Québec en Abitibi Témiscamingue, 79 rue Côté, Notre-Dame-du-Nord, Quebec, Canada J9X 3B0
| | - C. Girard
- Agriculture and Agri-Food Canada, 2000 College Street, P.O. Box 90 STN Lennoxville, Sherbrooke, Quebec, Canada J1M 1Z3
| | - C. P. Campbell
- Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - L. M. Pivotto
- Canadian Food Inspection Agency, Mitchell, Ontario, Canada N0K 1N0
| | - I. B. Mandell
- Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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Glanc DL, Campbell CP, Cranfield J, Swanson KC, Mandell IB. Effects of production system and slaughter weight endpoint on growth performance, carcass traits, and beef quality from conventionally and naturally produced beef cattle. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-084] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Glanc, D. L., Campbell, C. P., Cranfield, J., Swanson, K. C. and Mandell, I. B. 2015. Effects of production system and slaughter weight endpoint on growth performance, carcass traits, and beef quality from conventionally and naturally produced beef cattle. Can. J. Anim. Sci. 95: 37–47. Effects of production system and slaughter endpoint on performance, carcass traits, and beef quality were investigated in 64 Simmental cross steers (minimum 75% Continental breeding). Cattle were allocated to: (1) conventional production system based on use of implants and dietary ionophores or (2) natural production system in which no implants or ionophores were used. Within each production system, cattle were allocated for slaughter at 545 or 636 kg liveweight. Steers were fed an 85.5% concentrate diet based on high-moisture corn, soybean meal, and alfalfa silage. Average daily gain tended to be greater (P<0.06) in conventional production system cattle, while there was a trend (P<0.08) for production system by endpoint interactions for dry matter intake and gain to feed. Natural production system cattle tended to have greater (P<0.08) marbling and percent intramuscular fat (%IMF) with lower (P<0.09) longissimus shear force, while production system by endpoint interactions were present (P ≤ 0.03) for%IMF and carcass lean composition via rib dissection. At-home consumer evaluation of longissimus muscle steaks found tenderness, juiciness, flavour, and overall acceptability rankings were greater (P<0.01) for steaks slaughtered from heavier cattle (636 vs. 545 kg liveweight). Marketing cattle at lighter slaughter weights may have benefits for performance at the expense of eating quality.
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Affiliation(s)
- D. L. Glanc
- Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - C. P. Campbell
- Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - J. Cranfield
- Department of Food, Agricultural & Resource Economics, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - K. C. Swanson
- Department of Animal Sciences, North Dakota State University, Fargo, ND, USA 58108-6050
| | - I. B. Mandell
- Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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Bromelain: an overview of industrial application and purification strategies. Appl Microbiol Biotechnol 2014; 98:7283-97. [DOI: 10.1007/s00253-014-5889-y] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2014] [Revised: 06/08/2014] [Accepted: 06/10/2014] [Indexed: 10/25/2022]
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Pivotto LM, Campbell CP, Swanson K, Mandell IB. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef. Meat Sci 2013; 96:237-46. [PMID: 23916959 DOI: 10.1016/j.meatsci.2013.07.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2012] [Revised: 07/09/2013] [Accepted: 07/12/2013] [Indexed: 11/25/2022]
Abstract
The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (P<0.09) were due to decreased hue, chroma and sarcomere length values in hot boned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (P<0.05) were due to decreased shear force and increased tenderness in conventionally chilled vs. hot boned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used.
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Affiliation(s)
- L M Pivotto
- Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1
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