The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering age increased. In terms of meat color, for both muscle types, CIE L* values were decreased, whereas CIE a* values and myoglobin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than in the other groups. The Warner–Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group; however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin and top round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity (WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-old groups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA), and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin muscle from the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round muscle from the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.

Research on barley as an animal feed started some decades ago but its utilization in animal production has been limited to countries that grow the crop extensively. Corn has been the most popular energy feed in cattle rations, but the high price of corn and the decreased supply of the grain in the international market have shifted the focus of the animal industry to other cereal crops like barley. Studies have indicated that growth performance of cattle fed barley-based diets has been generally comparable with that of those fed corn-based diets, while results for cattle fed whole-crop barley silage have been more variable. Beef from cattle fed barley-based diets has proved to be as tender and as acceptable for taste as that from animals fed other finishing diets when compared at similar growth rates and degree of finish. The barley crop contains good amounts of antioxidants like 2"-O-GIV isovitexin, so from the meat science point of view, a desirable influence of these components on meat quality traits such as meat color, oxidative stability and sensory characteristics might be expected. Furthermore, the effect of the distinctive fatty acid profile of beef fed from whole-crop barley silage on sensory traits is also an important subject to be elucidated. A lot of studies have been made over past decades on the effect of barley, and especially whole crop barley, on beef cattle production and meat quality, but these data have not been collectively documented in a review. The current review re-visits previous literature to underline the effects of barley in the diet on beef quality traits and to identify areas for further studies.

No abstract

No abstract