Effects of gender and breed on carcass traits, chemical composition, and palatability attributes in Hereford and Simmental bulls and steers

Mandell, I. B.; Gullett, E.A.; Wilton, J. W.; Kemp, R. A.; Allen, O. B.

doi:10.1016/s0301-6226(97)00016-x

Cited by 48 publications

(30 citation statements)

References 40 publications

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“…Slaughter age had a significant effect (P < 0.001) and was positively correlated (r = 0.68) with WB shear force measurements. Although a higher correlation coefficient was found out in the present study, this result is in accordance with the findings of Mandell et al (1997), who also reported positive correlations (r = 0.29, P = 0.03) between age at slaughter and shear force. Cross et al (1984) reported that the total collagen level was significantly affected by sex and age.…”

Section: Slaughter Agesupporting

confidence: 93%

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Effect of selected fattening performance and carcass value traits on textural properties of beef

Sochor¹,

Simeonovová²,

Šubrt³

et al. 2005

Czech J. Anim. Sci.

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Fifty-one crossbreed young bulls, progenies of Charolais (CH), Czech Pied (CP), Simmental (SI) and Blonde d’Aquitaine (BA) beef cattle bred at the paternal position crossed by Czech Pied at the maternal position, were reared in a typical production system and slaughtered at an average age of 578 days and live weight of 656 kg. The animals were evaluated for fattening performance and carcass quality traits (live weight at slaughter, age at slaughter, total weight gain, carcass weight, dressing percentage, net daily gain) and meat quality characteristics (dry matter, proteins, fat, ash, pH48, water holding capacity, remission, collagen, area of M. longissimus dorsi and cooking loss). Correlation coefficients were determined in order to discover which of the above-mentioned characteristics influenced textural properties measured by Warner-Bratzler (WB) shear device and compression test (TPA). It can be concluded from the overall assessment of the correlation coefficients that slaughter age (r = 0.68, P < 0.001), net daily gain (r = –0.54, P < 0.001), average lifetime daily gain (r = –0.50, P < 0.001) and pH48 (r = –0.51, P < 0.001) had the major influence on the textural properties measured by WB shears. Meat texture expressed by TPA was mainly influenced by live weight at slaughter (r = 0.55, P < 0.001), carcass weight (r = 0.50, P < 0.001) and pH48 (r = –0.54, P < 0.001). Significant differences (P < 0.001) were found out for the age at slaughter (CH × BA) and (CP × BA), slaughter weight (CP × SI) and (CP × BA) and carcass weight (CP × BA). At the same level of significance further differences were found out for pH48 and water holding capacity (CP × SI), (CP × BA) and cooking loss (CH × CP). Highly significant differences (P < 0.01) in the textural properties (measured by WB shears) were determined between the following breeds: (CH × BA) and (CP × BA). At the level of significance P < 0.05, the highest differences were identified between (CH × SI) and (CP × SI). TPA test showed statistically significant differences between (CH × CP), (CP × SI) breeds at the level P < 0.05.

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Section: Slaughter Agesupporting

confidence: 93%

“…Many investigators (Mandell et al, 1997;Özlütürk et al, 2004;Sami et al, 2004;Sañudo et al, 2004 etc. ) studied the relations between different production factors (breed, age, weight, etc.…”

mentioning

confidence: 99%

Effect of selected fattening performance and carcass value traits on textural properties of beef

Sochor¹,

Simeonovová²,

Šubrt³

et al. 2005

Czech J. Anim. Sci.

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“…These differences, combined with the increased IMF effectively diluting the collagen within the muscle (Lee et al, 1990), are reflected by the lower shear force values for meat from heifers (Morgan et al, 1993;Chriki et al, 2013) and higher tenderness scores (Dikeman et al, 1986;Morgan et al, 1993;Węglarz, 2010). However, these results are not consistently reported in the literature and other studies have also found no difference in shear force (Drayer, 2003) and scores for tenderness and flavour (Mandell et al, 1997) between bulls, heifers and steers. Therefore assuming that the key difference between the sexes will be marbling, the current MSA model, whereas not having a separate adjustment for bulls, does account for the effect of marbling on eating quality and therefore will adequately describe the eating quality of bulls when classed as steers in the model.…”

Section: Introductioncontrasting

confidence: 71%

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Bonny

Hocquette

Pethick

et al. 2016

Animal

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Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standards Australia (MSA), which uses carcass traits and processing factors to deliver an individual eating quality guarantee to the consumer for 135 different 'cut by cooking methods' from each carcass. The carcass traits used in the MSA model, such as ossification score, carcass weight and marbling explain the majority of the differences between breeds and sexes. Therefore, it was expected that the model would predict with eating quality of bulls and dairy breeds with good accuracy. In total, 8128 muscle samples from 482 carcasses from France, Poland, Ireland and Northern Ireland were MSA graded at slaughter then evaluated for tenderness, juiciness, flavour liking and overall liking by untrained consumers, according to MSA protocols. The scores were weighted (0.3, 0.1, 0.3, 0.3) and combined to form a global eating quality (meat quality (MQ4)) score. The carcasses were grouped into one of the three breed categories: beef breeds, dairy breeds and crosses. The difference between the actual and the MSA-predicted MQ4 scores were analysed using a linear mixed effects model including fixed effects for carcass hang method, cook type, muscle type, sex, country, breed category and postmortem ageing period, and random terms for animal identification, consumer country and kill group. Bulls had lower MQ4 scores than steers and females and were predicted less accurately by the MSA model. Beef breeds had lower eating quality scores than dairy breeds and crosses for five out of the 16 muscles tested. Beef breeds were also over predicted in comparison with the cross and dairy breeds for six out of the 16 muscles tested. Therefore, even after accounting for differences in carcass traits, bulls still differ in eating quality when compared with females and steers. Breed also influenced eating quality beyond differences in carcass traits. However, in this case, it was only for certain muscles. This should be taken into account when estimating the eating quality of meat. In addition, the coefficients used by the Australian MSA model for some muscles, marbling score and ultimate pH do not exactly reflect the influence of these factors on eating quality in this data set, and if this system was to be applied to Europe then the coefficients for these muscles and covariates would need further investigation.

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“…Effect of gender on collagen content and solubility In several previous studies, total collagen content in the Longissimus muscle was not affected by gender in bulls and steers slaughtered at the same age (Boccard et al, 1979;Klastrup et al, 1984;Burson et al, 1986;Dikeman et al, 1986;Mandell et al, 1997), as in the current meta-analyses in the Longissimus, Semitendinosus and Triceps brachii muscles.…”

Section: Discussionsupporting

confidence: 52%

Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach

Alibés

Jurie²,

Micol³

et al. 2013

Animal

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The aim of this paper was to identify pre-slaughter factors that modify total and insoluble collagen contents in bovine muscle to construct a model of collagen dynamics. The meta-analyses were performed with primary data of total (n 5 1165) and insoluble (n 5 1145) collagen contents from INRA experiments obtained from different muscles in young bulls, cows and steers. According to both the bibliography and meta-analyses, total collagen content and solubility were greatly affected by the muscle (type). Moreover, the pattern of the evolution of collagen characteristics was similar among Longissimus, Semitendinosus and Triceps brachii muscles in young bulls. In cows, collagen contents in the Triceps brachii muscle had delayed dynamics compared with the other muscles. Collagen characteristics differed among breeds because of variation in the maturity of the breed. Similarly, according to the meta-analyses, total and insoluble collagen content evolutions with the degree of maturity (DOM; proportion of adult weight reached at slaughter) were different in dairy and rustic breeds from those of beef breeds, especially in bulls. Although the relationships between collagen content and DOM were quantified in different muscles and sexes, the precision of the fitted equations was not sufficient for prediction. Consequently, relying on the hypotheses raised by the meta-analysis and the literature, an approach to further develop a dynamic mechanistic model of soluble and insoluble collagen content is proposed.Keywords: total collagen, insoluble collagen, muscle, beef, meta-analysis ImplicationsThe meta-analyses of collagen characteristics identified and quantified the effect of muscle, DOM, breed and type of animal. However, the great variability of data made it difficult to use the fitted equations for the purpose of prediction. Hence, a model was constructed relying on the meta-analysis results and on physiological mechanisms. The model was constructed for total and insoluble collagen content for each type of muscle linked to an existing model for animal performance. This model will complement an existing model of other meat characteristics to construct a model to predict meat tenderness, according to animal management.

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Effects of gender and breed on carcass traits, chemical composition, and palatability attributes in Hereford and Simmental bulls and steers

Cited by 48 publications

References 40 publications

Effect of selected fattening performance and carcass value traits on textural properties of beef

Effect of selected fattening performance and carcass value traits on textural properties of beef

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach

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