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Wicks JC, Wivell AL, Beline M, Zumbaugh MD, Bodmer JS, Yen CN, Johnson-Schuster C, Wilson TB, Greiner SP, Johnson SE, Shi TH, Silva SL, Gerrard DE. Determining muscle plasticity and meat quality development of low-input extended fed market-ready steers. Transl Anim Sci 2024; 8:txae064. [PMID: 38770036 PMCID: PMC11103109 DOI: 10.1093/tas/txae064] [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: 12/15/2023] [Accepted: 04/26/2024] [Indexed: 05/22/2024] Open
Abstract
In March 2020, the World Health Organization declared COVID-19 a pandemic, which ultimately led to many meat processors temporarily shutting down or reducing processing capacity. This backlog in processing capacity forced many feedlots to retain cattle for longer periods of time and assume the risk of major market fluctuations. The aim of this study was to understand how a dietary insult affects meat quality and muscle metabolism in market-ready steers (590 kg). Sixteen market-ready (590 kg) commercial Angus crossbred steers were subjected to a maintenance diet of either forage or grain for 60 d. Longissimus lumborum (LL) muscle samples were collected immediately postmortem and processed for characteristics reflecting the underlying muscle fiber type and energy state of the tissue. Despite cattle being subjected to a 60-d feeding period, there were no detectable differences (P > 0.05) in carcass characteristics, color of lean, or ultimate pH (pHu). Moreover, our data show that muscle plasticity is rather resilient, as reflected by lack of significance (P > 0.05) in oxidative and glycolytic enzymes, myosin heavy chain isoforms (MyHC), myoglobin, and mitochondrial DNA (mtDNA) contents. These data show that market-ready steers are capable of withstanding a low-input feeding strategy up to 60 d without dramatically impacting underlying muscle characteristics and meat quality development.
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Affiliation(s)
- Jordan C Wicks
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Alexis L Wivell
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Mariane Beline
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Morgan D Zumbaugh
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jocelyn S Bodmer
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Con-Ning Yen
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Chantal Johnson-Schuster
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Thomas B Wilson
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Scott P Greiner
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Sally E Johnson
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Tim H Shi
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Saulo Luz Silva
- Department of Animal Science and Food Engineering, College of Animal Science and Food Engineering, University of SaoPaulo, Pirassununga, SP, 13635-900, Brazil
| | - David E Gerrard
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
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van Wyngaard BE, Strydom PE, Hugo A. A South African beef quality survey. Meat Sci 2023; 198:109109. [PMID: 36702065 DOI: 10.1016/j.meatsci.2023.109109] [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: 07/28/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
In this study a survey of various meat quality characteristics of beef loin cuts was conducted in the City of Tshwane Metropolitan Municipality (Gauteng Province of South Africa) to determine the variation and consistency of beef quality of products purchased over time. Four hundred and twenty beef loin samples were collected on 20 occasions over 308 days from 13 outlets of 2 supplier types (butcher and supermarket). Packaging type, label information and price were considered for the evaluation of meat tenderness, colour, cooking loss, tissue composition and steak thickness. The results demonstrate that large variation in characteristics relevant to consumers' choice and satisfaction among and within different products sold as porterhouse steak in South Africa. In particular, muscle tenderness varied (P < 0.0001) across the 20 products and also showed significant inconsistency over the 20 purchasing events for certain products.
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Affiliation(s)
- B E van Wyngaard
- Department of Animal Science, University of Free-State, Bloemfontein, South Africa
| | - P E Strydom
- Department of Animal Science, Stellenbosch University, Stellenbosch, South Africa..
| | - A Hugo
- Department of Animal Science, University of Free-State, Bloemfontein, South Africa
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Kearns M, Ponnampalam EN, Jacquier JC, Grasso S, Boland TM, Sheridan H, Monahan FJ. Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited review. Meat Sci 2023; 197:109055. [PMID: 36512854 DOI: 10.1016/j.meatsci.2022.109055] [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: 07/23/2022] [Revised: 11/25/2022] [Accepted: 11/26/2022] [Indexed: 12/02/2022]
Abstract
A desire for more sustainable pasture-based ruminant feeding systems has led to growing interest in utilising botanically-diverse pastures (BDP) over monoculture pastures. Research suggests that, from a human consumption viewpoint, grass-based ruminant feeding leads to more nutritionally desirable fatty acid (FA) and antioxidant concentrations in meat compared with concentrate feeding, which can affect meat quality. The FA, antioxidant and secondary metabolite content of plants differ, depending on species, maturity and seasonality, offering the potential through targeted feeding of BDP to produce meat with superior nutritional and antioxidant profiles. This review explores the effect, if any, that grazing ruminants on BDP has on the FA profile, fat-soluble vitamin, and antioxidant content of meat. The input-output relationship between forage and red meat constituents is complex and is likely affected by species diversity, forage consumption patterns and modulation of rumen fermentation processes. Further investigation is required to fully understand the effect that BDP may have on the composition and quality of ruminant meat.
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Affiliation(s)
- Michelle Kearns
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia
| | | | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Tommy M Boland
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Helen Sheridan
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Frank J Monahan
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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Corcoran L, Schlich P, Moloney A, O'Riordan E, K M, Botinestean C, Gallagher E, O' Sullivan M, Crofton E. Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods. Food Res Int 2023; 168:112747. [PMID: 37120201 DOI: 10.1016/j.foodres.2023.112747] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 03/16/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]
Abstract
Research on the effects of animal diet on consumer liking of beef has yielded conflicting results. Currently it is unknown whether dynamic changes occur in liking during consumption of beef. This study applied a combination of traditional and temporal (free and structured) liking methods to determine consumer liking of beef derived from animals that were fed grain (GF), grass silage plus grain (SG) or grazed grass (GG) during finishing. Three separate panels of beef eating consumers (n = 51; n = 52; n = 50) were recruited from Teagasc Food Research Centre, Dublin, Ireland to assess striploin steaks from animals fed either GF, SG, or GG. Using the free temporal liking (TL) method, results revealed that beef from GF animals was liked significantly less (p ≤ 0.05) in terms of overall liking, tenderness and juiciness, when compared to steaks from the SG and GG animals. These effects were not observed using the structured TL or traditional liking methods. Further analysis showed the evolution of scores over time was significant (p ≤ 0.05) for all attributes using the free TL method. Overall, the free TL method yielded more discriminative data and was perceived as easier to perform by consumers compared to the structured TL method. These results show that the free TL method may provide an opportunity to elicit more in-depth information regarding consumer sensory response to meat.
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Holman BW, Bekhit AEDA, Mao Y, Zhang Y, Hopkins DL. The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef. Meat Sci 2022; 193:108928. [DOI: 10.1016/j.meatsci.2022.108928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/24/2022] [Accepted: 07/25/2022] [Indexed: 11/28/2022]
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Duarte TL, Bolkenov B, Klopatek SC, Oltjen JW, King DA, Shackelford SD, Wheeler TL, Yang X. Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States. Foods 2022; 11:foods11142141. [PMID: 35885384 PMCID: PMC9315754 DOI: 10.3390/foods11142141] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 11/16/2022] Open
Abstract
Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to assess the impact of feeding systems on the change in microbial counts, color, and lipid oxidation of steaks during retail display, and on their sensory attributes. The systems included: conventional grain-fed (CON), 20 months-grass-fed (20GF), 25-months-grass-fed (25GF) and 20-months-grass-fed + 45-day-grain-fed (45GR). The results indicate that steaks in the 20GF group displayed a darker lean and fat color, and a lower oxidation state than those in the 25GF group. However, the feeding system did not have an impact on pH or objective tenderness of beef steaks. In addition, consumers and trained panelist did not detect a difference in taste or flavor between the 20GF or 25GF steaks but expressed a preference for the CON and 45GR steaks, indicating that an increased grazing period may improve the color and oxidative stability of beef, while a short supplementation with grain may improve eating quality.
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Affiliation(s)
- Toni L. Duarte
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - Bakytzhan Bolkenov
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - Sarah C. Klopatek
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - James W. Oltjen
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - D. Andy King
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Steven D. Shackelford
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Tommy L. Wheeler
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Xiang Yang
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
- Correspondence:
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