Retail stability of three beef muscles from grass-, legume-, and feedlot-finished cattle1

Legako, J. F.; Cramer, T.; Yardley, K.; Murphy, T.J.; Gardner, Timothy M.; Chail, A.; Pitcher, L. R.; MacAdam, Jennifer W.

doi:10.1093/jas/sky125

Cited by 18 publications

(13 citation statements)

References 31 publications

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“…In addition, forage-based diets have lower glycogen content, generating lower acidification of the muscles and consequently a darker color during post-mortem ( Mancini, 2009 ). Similar to our results, other studies comparing concentrate-based and pasture-based systems have shown that the latter resulted in lower L* and higher a* ( Legako et al, 2018 ; Mezgebo et al, 2019 ).…”

Section: Discussionsupporting

confidence: 92%

Influence of beef genotypes on animal performance, carcass traits, meat quality, and sensory characteristics in grazing or feedlot-finished steers

Maciel

Schweihofer

Fenton

et al. 2021

Translational Animal Science

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A 2-yr study was conducted to evaluate the effects of beef genotypes and feeding systems on performance, carcass traits, meat quality, and sensory attributes. A 2×2 factorial experiment was used to randomly allocate 60 steers in year 1 (YR1) and 44 steers in year 2 (YR2). The two beef genotypes evaluated were Red Angus (RA), and RA x Akaushi (AK) crossbreed. The steers were allotted to two finishing feeding systems: grazing, a multi-species forage mixture (GRASS) and feedlot finishing, conventional total mixed ration (GRAIN). All steers were slaughtered on the same day, at 26 and 18 mo of age (GRASS and GRAIN, respectively), and carcass data were collected 48 h postmortem. Growth and slaughter characteristics were significantly impacted by the finishing system (P < 0.01), with the best results presented by GRAIN. Beef genotype affected dressing percent (P < 0.01), ribeye area (P = 0.04), and marbling score (P = 0.01). The AK steers had a tendency (P = 0.09) for lower total gain; however, carcass quality scores were greater compared to RA. There was a genotype by system interaction for USDA yield grade (P < 0.01), where it was lower in GRASS compared to GRAIN in both genotypes, and no difference was observed between the two genotypes for any GRASS or GRAIN systems. There was no difference in meat quality or sensory attributes (P > 0.10) between the two genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Thawing loss and color variables were impacted by the finishing system (P < 0.01). L* (lightness) and hue angle presented greater values while a* (redness), b* (yellowness), and chroma presented lower values in GRAIN compared to GRASS. Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01). There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Within each system, no difference was observed for flavor between RA and AK. Beef from steers in GRASS had greater (P < 0.01) WBSF than those from GRAIN. These results indicate that steers from GRAIN had superior performance and carcass merit and that AK enhanced these traits to a greater degree compared to RA. Furthermore, the beef finishing system had a marked impact on the steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.

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Section: Discussionsupporting

confidence: 92%

Influence of beef genotypes on animal performance, carcass traits, meat quality, and sensory characteristics in grazing or feedlot-finished steers

Maciel

Schweihofer

Fenton

et al. 2021

Translational Animal Science

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show abstract

“…We observed no significant differences in the value of L*, a* and b*. These findings are inconsistent with other reports wherein bulls fed a higher concentrate showed a less redness and a higher lightness (Legako et al, 2018;Nian, Allen, Prendiville, et al, 2018). Perhaps a longer ageing period would display the difference due to the fact that an ageing period of 21 days may attain the optimum acceptability for Holstein bulls (Nian, Allen, Prendiville, et al, 2018).…”

Section: Beef Quality and Sensory Characteristicscontrasting

confidence: 99%

High‐density diet improves growth performance and beef yield but affects negatively on serum metabolism and visceral morphology of Holstein steers

Qiu

Gao

et al. 2020

Animal Physiology Nutrition

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The objective of this study was to evaluate the effect of different dietary densities on growth performance, carcass characteristics, meat quality, serum metabolism, ruminal papillae morphology and liver injuries of steers. For this purpose, a total of eighteen Holstein steers were randomly fed one of the three diets: high energy and protein diet (H), standard energy and protein diet (C), and low energy and protein diet (L) for 11 months fattening with three‐step finishing strategy. Steers fed with H diet had higher (p < .05) average daily gain, feed efficiency, hot carcass weight, serum aspartate aminotransferase to alanine aminotransferase ratio, and monounsaturated fatty acids along with continuous low ruminal pH value, severer hepatic steatosis and ruminal papillae parakeratosis. Meanwhile, steers fed L diet increased the proportion of C20:0, C22:6n‐3, saturated fatty acids and n‐3 polyunsaturated fatty acids along with lower n‐6 to n‐3 ratio in longissimus dorsi muscle as compared to that of steers fed H diet. Dietary densities did not influence (p > .10) proximate nutrients and sensory characteristics of beef. The present study indicates that Holstein steers could achieve better growth and carcass performance under high‐density diet, whereas they are under threat of visceral injuries and metabolic disorders. This study gives comprehensive relationship between productivity and animal health and suggests that a proper diet should be adopted for fattening Holstein steers in consideration of both beef quality and quantity and animal health.

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“…These findings agree with past work that determined aldehydes to be more prominent within the inner portions of meat (Biller et al, 2017). Hexanal content is known to decrease with prolonged exposure to pro-oxidants, likely through degradation of hexanal to smaller lipid-derived products (Shahidi and Pegg, 1994;Legako et al, 2018). Given the results of this study, with greater final IT, hexanal and pentanal accumulate within the inner portions of steak owing to a greater heat exposure compared with steaks reaching lower final IT.…”

Section: Internal Temperature × Layersupporting

confidence: 91%

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

Mallick

Woerner

Franco

et al. 2021

Meat and Muscle Biology

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Beef volatile flavor compound (VFC)development at the center, mid, and surface layers of cooked steaks wasevaluated through eighteen cookery treatment combinations consisting of oven cookingtemperature (OT; 177°C, 246°C, and 343°C) and final internal steak temperature(IT; 57°C, 63°C, 68°C, 74°C, 79°C, 85°C). In total, seventy-two VFC were measuredrepresenting the Maillard reaction and lipid degradation. Five VFC wereimpacted by a three-way interaction of OT × IT × layer (P ≤ 0.030). TwoVFC were impacted by a two-way interaction OT × IT (P ≤ 0.010). SixteenVFC were impacted by a two-way interaction OT × layer (P ≤ 0.050). SixteenVFC were impacted by a two-way interaction IT × layer (P ≤ 0.050).Twenty VFC were impacted by main effect of layer (P ≤ 0.010). Eight VFCwere impacted by main effect of IT (P ≤ 0.050). Maillard compounds were formedprimarily at steak surfaces with a general increase in content with greater finalIT and OT to a lesser extent. Lipid derived compounds were diverse. Methyl estersand aldehydes were consistently in lower content at steak surfaces and primarilyfound within the inner portions of steaks. Conversely, certain alcohols and ketoneswere more prominent at steak surfaces. Development of compounds among layers wasalso consistently influenced by IT and OT. It may be concluded that flavor contributingcompounds vary among cooked beef steaks at different depths and cookery temperatures,such as OT and final IT, may be utilized to mediate the final volatile compoundcomposition. 

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Retail stability of three beef muscles from grass-, legume-, and feedlot-finished cattle1

Cited by 18 publications

References 31 publications

Influence of beef genotypes on animal performance, carcass traits, meat quality, and sensory characteristics in grazing or feedlot-finished steers

Influence of beef genotypes on animal performance, carcass traits, meat quality, and sensory characteristics in grazing or feedlot-finished steers

High‐density diet improves growth performance and beef yield but affects negatively on serum metabolism and visceral morphology of Holstein steers

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

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