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da Silva JC, Silva LHP, de Souza MV, Coelho PGB, de Castro Nunes CL, da Silva W, Assis DEF, da Silva Martins T, Chizzotti ML, Guimarães SEF. Characteristics of intramuscular collagen in calf-fed Nellore bulls and steers throughout the finishing phase. Meat Sci 2023; 206:109347. [PMID: 37757505 DOI: 10.1016/j.meatsci.2023.109347] [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: 06/07/2023] [Revised: 09/06/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023]
Abstract
This study evaluated collagen solubility and gene expression of biomarkers for intramuscular collagen (IMCT) deposition and remodeling in the Longissimus muscle of bulls and steers through the finishing phase. Thirty-six Nellore calves were used (18 bulls and 18 steers), and six of each sexual condition were randomly assigned to be harvested at 0, 100, or 200 days on feed (DOF) to evaluate collagen characteristics in different time points throughout the finishing phase. Bulls showed a greater collagen solubility than steers (P = 0.03). The gene expression of fibrogenic markers (TGFβ1, COL1A1, and COL3A1) and IMCT remodeling mediators (MMPII, TIMPII, and LOX) were not affected by sexual condition or DOF (P > 0.05). Our data indicate that young Nellore bulls have a higher percentage of soluble intramuscular collagen, possibly due to higher collagen remodeling associated with a faster growth rate and muscle hypertrophy. Moreover, castration and DOF did not modify mRNA levels of fibrogenic and collagen remodeling markers.
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Affiliation(s)
| | | | | | | | | | - Walmir da Silva
- Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil
| | | | | | - Mario Luiz Chizzotti
- Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil
| | - Simone Eliza Facioni Guimarães
- Department of Veterinary, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil; Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil.
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2
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Zhang X, Wu J, Zhou C, Wang M, Tan Z, Jiao J. Temporal changes in muscle characteristics during growth in the goat. Meat Sci 2023; 200:109145. [PMID: 36863254 DOI: 10.1016/j.meatsci.2023.109145] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 02/02/2023] [Accepted: 02/18/2023] [Indexed: 03/04/2023]
Abstract
This study aimed to explore the temporal accumulative process of functional components and take insight into their dynamic regulatory metabolic pathways in the longissimus during growth in goats. Results showed that the intermuscular fat content, cross-sectional area and fast- to slow-switch fiber ratio of the longissimus were synchronously increased from d1 to d90. The dynamic profiles of functional components and transcriptomic pathways of the longissimus both exhibited two distinct phases during animal development. Expression of genes involved in de novo lipogenesis was increased from birth to weaning, leading to the accumulation of palmitic acid in the first phase. Accumulation of functional oleic acid, linoleic acid and linolenic acid in the second phase was dominatingly driven by enhancement in expression of genes related to fatty acid elongation and desaturation after weaning. A shift from serine to glycine production was observed after weaning, which was linked to the expression profile of genes involved in their interconversion. Our findings systematically reported the key window and pivotal targets of the functional components' accumulation process in the chevon.
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Affiliation(s)
- Xiaoli Zhang
- CAS Key Laboratory of Agroecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan 410125, PR China; University of the Chinese Academy of Sciences, Beijing 100193, PR China
| | - Jian Wu
- CAS Key Laboratory of Agroecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan 410125, PR China
| | - Chuanshe Zhou
- CAS Key Laboratory of Agroecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan 410125, PR China
| | - Min Wang
- CAS Key Laboratory of Agroecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan 410125, PR China
| | - Zhiliang Tan
- CAS Key Laboratory of Agroecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan 410125, PR China
| | - Jinzhen Jiao
- CAS Key Laboratory of Agroecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan 410125, PR China.
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3
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Holdstock J, Aalhus J, Uttaro B, Roy B, Bruce H. Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis. Meat Sci 2023; 195:109003. [DOI: 10.1016/j.meatsci.2022.109003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/30/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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4
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Pietrasik Z, Shand PJ. Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses. Transl Anim Sci 2021; 5:txab139. [PMID: 34604709 PMCID: PMC8482306 DOI: 10.1093/tas/txab139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Accepted: 08/30/2021] [Indexed: 11/23/2022] Open
Abstract
Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pretumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P < 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pretumbling as a single treatment was ineffective (P > 0.05) in all of the muscles, and only treatments that included BT were sufficient to effect an increase (P < 0.05) in tenderness of BF.
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Affiliation(s)
- Zeb Pietrasik
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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5
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Packer DT, Geesink GH, Thompson JM, Polkinghorne RJ, Ball AB, McGilchrist P. The impact of different Hormonal Growth Promotants (HGP) on desmin degradation and collagen content of various muscles from pasture and feedlot finished steer carcasses. Meat Sci 2021; 182:108615. [PMID: 34352620 DOI: 10.1016/j.meatsci.2021.108615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 06/01/2021] [Accepted: 06/21/2021] [Indexed: 10/21/2022]
Abstract
The impacts of several hormonal growth promotants (HGP) on Warner-Bratzler Shear Force (WBSF), desmin degradation ratio (DDR) and collagen content (COLL) were assessed. Treatments within feedlot and pasture finished steer carcasses (n = 60, n = 40, respectively) were control (CON-100-F and CON-400-P), oestradiol HGPs (OES-100-F and OES-400-P) and trenbolone acetate/oestradiol HGPs (TBA+OES-100-F only). The longissimus lumborum (LL), gluteus medius (GM), infraspinatus (IS), semitendinosus (ST,) and the LL and biceps femoris (BF) were collected from feedlot and pasture finished steers, respectively. All muscles were aged between 3 and 35 days. The LL from TBA+OES-100-F carcasses had increased WBSF and decreased DDR, which varied in magnitude with ageing (P < 0.05). The GM from OES-100-F steers also had lower DDR (P < 0.05). The feedlot HGP treatments had no impact on the WBSF of the IS, ST or GM and no impact on COLL in the LL. The OES-400-P had no impact on WBSF, DDRor COLL for both muscles (P > 0.05).
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Affiliation(s)
- D T Packer
- School of Environmental and Rural Science, University of New England, Armidale, NSW, Australia.
| | - G H Geesink
- School of Environmental and Rural Science, University of New England, Armidale, NSW, Australia
| | - J M Thompson
- School of Environmental and Rural Science, University of New England, Armidale, NSW, Australia
| | - R J Polkinghorne
- School of Environmental and Rural Science, University of New England, Armidale, NSW, Australia; Birkenwood Pty Ltd, 431 Timor Rd, Murrurundi, NSW, Australia
| | - A B Ball
- Rural Analytics, 19 Eleanor Close, Armidale, NSW, Australia
| | - P McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale, NSW, Australia
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6
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Roy BC, Das C, Aalhus JL, Bruce HL. Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle. Meat Sci 2020; 173:108375. [PMID: 33248740 DOI: 10.1016/j.meatsci.2020.108375] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 11/10/2020] [Accepted: 11/13/2020] [Indexed: 11/19/2022]
Abstract
Intramuscular Ehrlich Chromogen (EC) and pyridinoline (Pyr) concentrations in the gluteus medius (GM) and semitendinosus (ST) from crossbred Angus calf- (n = 14) and yearling-fed (n = 14) steer and mature cow (MC, n = 12) carcasses were related to collagen and intramuscular connective tissue (IMCT) thermal stability and peak Warner-Bratzler shear force (WBSF). In both muscles, Pyr density was greater in MC, while EC concentrations were comparable in calf- and yearling-fed steer muscles and lowest in MC muscles. Thermal denaturation temperature and enthalpy of IMCT were highest in both muscles when from MC, although only total collagen was correlated with WBSF in calf fed-yearling fed steer data. Results confirmed that EC concentration contributed to collagen thermal stability in steer muscles, but decreased it in MC muscles, while Pyr was consistently associated with collagen thermal stability.
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Affiliation(s)
- Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Chamali Das
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Jennifer L Aalhus
- Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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Payne CE, Pannier L, Anderson F, Pethick DW, Gardner GE. Lamb Age has Little Impact on Eating Quality. Foods 2020; 9:foods9020187. [PMID: 32069988 PMCID: PMC7073923 DOI: 10.3390/foods9020187] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/10/2020] [Accepted: 02/11/2020] [Indexed: 11/16/2022] Open
Abstract
There is an industry wide perception that new season lamb has better eating quality than old season lamb. This study aims to identify differences in consumer eating quality scores between two age classes in lamb. Consumer eating quality scores from eight cuts across the carcass were evaluated from new season (NS; n = 120; average age = 240 days) and old season lambs (OS; n = 121; average age = 328 days), sourced from four different flocks. Cuts were grilled (loin, topside, outside, knuckle and rump) or roasted (leg, shoulder, rack) and scored by untrained consumers for tenderness, juiciness, liking of flavour and overall liking. There was no difference in eating quality scores between the two age classes for the loin, leg, shoulder and rack. This was similarly shown in the topside with the exception of juiciness scores where NS lambs were higher than OS lambs. There was also a lack of age difference in the outside with the exception of flock 3 where NS lambs scored higher than OS lambs for all sensory traits. Across all sensory traits, OS lambs received on average 2.8 scores lower for the knuckle and 3.1 scores lower for the rump compared to NS lambs. These results show little difference in eating quality between NS and OS lamb, and highlight the potential to develop high quality OS or "autumn lamb" products, with a similar premium price at retail as NS lambs.
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Affiliation(s)
- Claire E. Payne
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
- Department of Primary Industries and Regional Development, Perth 6151, Australia
- Correspondence:
| | - Liselotte Pannier
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
| | - Fiona Anderson
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
| | - David W. Pethick
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
| | - Graham E. Gardner
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
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8
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Differential expression of extracellular matrix and integrin genes in the longissimus thoracis between bulls and steers and their association with intramuscular fat contents. Meat Sci 2017; 136:35-43. [PMID: 29065314 DOI: 10.1016/j.meatsci.2017.10.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 10/06/2017] [Accepted: 10/11/2017] [Indexed: 01/25/2023]
Abstract
This study was performed to compare expression of genes for extracellular matrix (ECM) components, ECM degrading factors, and integrin subunits in the longissimus thoracis (LT) between bulls and steers. Steers had lower (P<0.05) ECM component collagen type 1 α1 and collagen type 3 α1 mRNA levels than did bulls, but they had higher (P<0.05) thrombospondin 1 mRNA and protein levels. Steers had higher (P<0.01) matrix metalloproteinase (MMP) 9 mRNA levels than did bulls. Steers had higher (P<0.05) integrin α5 mRNA levels but lower (P<0.05) integrin β6 mRNA and protein levels; however, expression levels of several other integrin subunits were not different between steers and bulls. MMP9 mRNA levels were positively correlated (P<0.05) with intramuscular fat content in bull group. In conclusion, these results demonstrate that castration has moderate effects on expression of ECM components, ECM degrading factors, and integrin subunit genes in the LT.
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9
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Ponnampalam EN, Hopkins DL, Bruce H, Li D, Baldi G, Bekhit AED. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review. Compr Rev Food Sci Food Saf 2017; 16:400-430. [DOI: 10.1111/1541-4337.12258] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 01/17/2017] [Accepted: 01/24/2017] [Indexed: 12/16/2022]
Affiliation(s)
- Eric N. Ponnampalam
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
| | | | - Heather Bruce
- Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta; Edmonton Canada
| | - Duo Li
- Inst. of Nutrition & Health; Qingdao Univ.; Qingdao 266071 China
| | - Gianluca Baldi
- Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia
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10
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Roy B, Sedgewick G, Aalhus J, Basarab J, Bruce H. Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth promotants. Meat Sci 2015. [DOI: 10.1016/j.meatsci.2015.07.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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11
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Purslow PP. New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness. Annu Rev Food Sci Technol 2014; 5:133-53. [DOI: 10.1146/annurev-food-030212-182628] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Peter P. Purslow
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1 Canada;
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12
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Phelps KJ, Drouillard JS, Jennings JS, Depenbusch BE, Van Bibber-Krueger CL, Miller KA, Vaughn MA, Burnett DD, Ebarb SM, Houser TA, Johnson SE, Gonzalez JM. Effects of the Programmed Nutrition Beef Program on meat quality characteristics. J Anim Sci 2014; 92:1780-91. [PMID: 24492560 DOI: 10.2527/jas.2013-7231] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to examine the effects of alternative finishing strategies on beef steak color and cooked meat characteristics. Beef steers (n = 64 pens; 8 steers/pen) were allocated to a randomized complete block design with a 2 × 2 factorial treatment arrangement and initial body weight serving as the blocking factor. Factor 1 consisted of dietary treatment with cattle either being fed a conventional feedlot diet (CON) or a diet that included Programmed Nutrition Beef Program supplements. Cattle in the Programmed Nutrition (PN) treatments were fed in two-stages: 1) the basal diet with Programmed Nutrition Beef Receiver from d 1 to 20 and the basal diet with Programmed Nutrition Beef Finisher from d 21 to harvest. Factor 2 consisted of the inclusion (EGP+) or absence (EGP-) of an exogenous growth promoting program. Steers in the EGP+ treatments were implanted initially with Component E-S, reimplanted with Component TE-IS, and fed 400 mg · d(-1) · steer(-1) of ractopamine hydrochloride for the final 28 d before harvest. Steers were harvested on d 175 of feeding and 1 strip loin was removed from 2 carcasses selected at random from each pen for transport to Kansas State University. After 14 d of aging, loins were fabricated into 2.54-cm thick steaks for objective and trained sensory panel measurement of cooked meat characteristics and objective color measurements during 7 d retail display. There were no interactions (P > 0.10) between feeding strategy and exogenous growth promotants for all objective measures of color and cooked meat characteristics. Throughout the display period, PN steaks were darker (P = 0.02) than CON steaks, but surface percentages of oxymyoglobin and metmyoglobin and metmyoglobin reducing ability were unaffected by feeding strategy (P > 0.10). Loins and steaks from PN cattle possessed decreased moisture loss during aging and cooking (P < 0.01). Trained sensory panel evaluation of cooked meat revealed a dietary program × growth promotant interaction for myofibrillar tenderness, connective tissue amount, and overall tenderness (P = 0.01). Compared to the CON/EGP- and PN/EGP- treatments, steaks from the CON/EGP+ and PN/EGP+ treatments were evaluated by panelists as being less myofibrillar and overall tender (P < 0.05). The alternative feeding strategies presented in this study can favorably impact water-holding capacity without negatively compromising retail display discoloration.
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Affiliation(s)
- K J Phelps
- Kansas State University, Dep. of Animal Sciences and Industry, Manhattan 66506
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Athayde NB, Dalla Costa OA, Roça RO, Guidoni AL, Ludtke CB, Lima GJMM. Meat quality of swine supplemented with ractopamine under commercial conditions in Brazil1. J Anim Sci 2012; 90:4604-10. [DOI: 10.2527/jas.2012-5102] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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14
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Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beef. Meat Sci 2012; 92:775-82. [PMID: 22842042 DOI: 10.1016/j.meatsci.2012.06.037] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2012] [Revised: 06/22/2012] [Accepted: 06/26/2012] [Indexed: 11/21/2022]
Abstract
Myofibrillar (MF-SF) and connective tissue (CT-SF) peak shear forces were interpolated from Warner-Bratzler shear force (SF) deformation curves of cooked bovine M. gluteus medius (GM) and M. semitendinosus (ST) from 112 crossbred steers in a 2×2×2 factorial experiment examining the interactions between slaughter age, growth promotants and breed cross (British versus Continental). Mixed model analyses, Pearson correlations and stepwise multiple regression identified relationships between shear forces, meat quality measurements and production treatments. Connective tissue contribution to SF increased with slaughter age and implantation in the ST and with slaughter age only in the GM. Myofibrillar contribution to SF increased with slaughter age for the ST and with Continental genetics for the GM. Variation in ST SF and MF-SF was best described by muscle weight, which increased with animal age, while GM SF and MF-SF variation was best described by cooking loss, indicating that ST and GM SF were most affected by connective and myofibrillar proteins, respectively.
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15
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Girard I, Aalhus JL, Basarab JA, Larsen IL, Bruce HL. Modification of beef quality through steer age at slaughter, breed cross and growth promotants. CANADIAN JOURNAL OF ANIMAL SCIENCE 2012. [DOI: 10.4141/cjas2012-001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Girard, I., Aalhus, J. L., Basarab, J. A., Larsen, I. L. and Bruce, H. L. 2012. Modification of beef quality through steer age at slaughter, breed cross and growth promotants. Can. J. Anim. Sci. 92: 175–188. A 23 factorial experiment tested the interactions of slaughter age (12–13 or 18–20 mo), growth implants use (Component E-S, TE-S), ractopamine hydrochloride (RAC) feed supplementation use and breed cross [Hereford–Aberdeen Angus (HAA) or Charolais–Red Angus (CRA)] on pH, temperature, objective colour measurements, relative myoglobin states, sarcomere lengths, shear force, and water losses of m. semitendinosus (ST) and m. gluteus medius (GM) from 112 crossbred steers. In the ST, age affected objective colour measurements by increasing chroma and decreasing lightness (L*) and hue angle (P<0.05). Metmyoglobin (MMB) content of the ST also increased with steer age (P<0.05). In the GM, yearling-fed steers had greater MMB content than calf-fed steers, while hue angle varied the opposite way (P<0.05). Other variations in meat colour and myoglobin contents were more complex in the GM than the ST as they involved three-way interactions between the different treatments. Shear force and purge loss of the ST increased with implantation (P<0.05) with no change in sarcomere length (P>0.05). Shear force standard deviation was similar for breed crosses when yearling-fed but greatest for CRA breed cross when calf-fed (P<0.05). In both muscles, purge loss was increased by RAC supplementation (P<0.05). RAC supplementation did not affect sarcomere length and shear force in both muscles (P>0.10). In the GM, shear force increased with age and with CRA genetics (P<0.05). Results indicated that producers seeking to reduce beef toughness should consider using British crossbreds, exclude the use of hormonal implants and slaughter process steers at 12 to13 mo of age.
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Affiliation(s)
- I. Girard
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - J. A. Basarab
- Alberta Agriculture and Rural Development, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - I. L. Larsen
- Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - H. L. Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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