Meat and sensory eating quality of loin steaks from cattle slaughtered at different ages as a result of short, medium or long finishing systems
J. Hyslop A , C.-A. Duthie B , J. A. Rooke
B D and R. I. Richardson C
+ Author Affiliations
- Author Affiliations
A SAC Consulting Ltd, West Mains Road, Edinburgh, EH9 3JG, UK.
B Beef and Sheep Research Centre, SRUC, West Mains Road, Edinburgh, EH9 3JG, UK.
C Bristol Veterinary School, Faculty of Health Sciences, University of Bristol, Langford, BS40 5DU, UK.
D Corresponding author. Email: john.rooke@sruc.ac.uk
Animal Production Science 61(15) 1613-1624 https://doi.org/10.1071/AN20550
Submitted: 10 October 2020 Accepted: 10 May 2021 Published: 2 June 2021
Abstract
Context: In the belief that feed costs and use of cereal grains are reduced, production systems based on grazed and conserved forage in which cattle are slaughtered at 30 to 36 months of age are increasingly advocated.
Aims: As there is a scarcity of information concerning meat quality traits of beef from such extended rearing systems, three finishing systems of different lengths (Short, 14–16 months; Medium, 20–24 months; Long, 31–34 months) were compared in which cattle were slaughtered at similar conformation and fat classification scores.
Methods: The experiment comprised a three (system) × two (gender) design with 24 Limousin cross-bred cattle (12 steers and 12 heifers) assigned to each system. Characteristics of the rib section (between and inclusive of the 5th and 10th ribs) and sensory properties of M. longissimus thoracis samples were then assessed.
Key results: Older (Long system) cattle had greater rib section and L. thoracis weights. L. thoracis was tougher in older (Long system) cattle when assessed by a trained sensory panel. Heifers had lower rib section weights than steers but neither rib section composition or meat toughness differed between genders. Gristle (visible connective tissue) in the rib section increased with system length and was associated with an increased perception of gristle on eating.
Conclusions: Overall meat quality was considered commercially acceptable regardless of system.
Implications: The likely increased greenhouse gas emissions but reduced utilisation of food resources from the Long system need to be considered in conjunction with the meat quality characteristics of the system.
Keywords: age at slaughter, beef, mechanical tenderness, gristle, feedlot-type, Limousin, cereal grain-fed cattle, rib section, meat quality, greenhouse gas emissions.
References
Aberle ED, Reeves ES, Judge MD, Hunsley RE, Perry TW (1981) Palatability and muscle characteristics of cattle with controlled weight gain: time on a high energy diet. Journal of Animal Science 52, 757–763.| Palatability and muscle characteristics of cattle with controlled weight gain: time on a high energy diet.Crossref | GoogleScholarGoogle Scholar |
Agricultural Research Council (1980) ‘Nutrient requirements of ruminant livestock.’ (Commonwealth Agricultural Bureau: Slough, UK)
AHDB Beef and Lamb (2016) ‘Feeding growing and finishing cattle for better returns.’ (Agriculture and Horticulture Development Board: Kenilworth UK) Available at http://beefandlamb.ahdb.org.uk/returns/nutrition-and-forage/ [Verified 2 November 2019]
Allingham PG, Harper GS, Hunter RA (1998) Effect of growth path on the tenderness of the semitendinosus muscle of Brahman-cross steers. Meat Science 48, 65–73.
| Effect of growth path on the tenderness of the semitendinosus muscle of Brahman-cross steers.Crossref | GoogleScholarGoogle Scholar | 22062879PubMed |
Baker JF, Bryson WL, Sanders JO, Dahm PF, Cartwright TC, Ellis WC, Long CR (1991) Characterization of relative growth of empty body and carcass components for bulls from a 5-breed diallel. Journal of Animal Science 69, 3167–3176.
| Characterization of relative growth of empty body and carcass components for bulls from a 5-breed diallel.Crossref | GoogleScholarGoogle Scholar | 1894551PubMed |
Berry BW, Smith GC, Carpenter ZL (1974) Beef carcass maturity indicators and palatability attributes. Journal of Animal Science 38, 507–514.
| Beef carcass maturity indicators and palatability attributes.Crossref | GoogleScholarGoogle Scholar |
Bonny SPF, Pethick DW, Legrand I, Wierzbicki J, Allen P, Farmer LJ, Polkinghorne RJ, Hocquette J-F, Gardner GE (2016) European conformation and fat scores have no relationship with eating quality. Animal 10, 996–1006.
| European conformation and fat scores have no relationship with eating quality.Crossref | GoogleScholarGoogle Scholar |
Bouton PE, Harris PV, Ratcliff D (1981) Effect of cooking temperature and time on shear properties of meat. Journal of Food Science 46, 1082–1087.
| Effect of cooking temperature and time on shear properties of meat.Crossref | GoogleScholarGoogle Scholar |
British Standards Institution (1993) Assessors for sensory analysis. Part 1. In ‘Guide to selection, training and monitoring of selected assessors’. (British Standards Institute: London)
Brown AH, Camfield PK, Baublits RT, Pohlman FW, Johnson ZB, Brown CJ, Tabler GT, Sandelin BA (2006) Effects of size and rate of maturing on carcass composition of pasture- or feedlot-developed steers. Asian-Australasian Journal of Animal Sciences 19, 661–671.
| Effects of size and rate of maturing on carcass composition of pasture- or feedlot-developed steers.Crossref | GoogleScholarGoogle Scholar |
Carroll FD, Ellis KW, Lang MM, Noyes EV (1976) Influence of carcass maturity on the palatability of beef. Journal of Animal Science 43, 413–417.
| Influence of carcass maturity on the palatability of beef.Crossref | GoogleScholarGoogle Scholar |
Chong FS, Farmer LJ, Hagan TDJ, Speers JS, Sanderson DW, Devlin DJ, Tollerton IJ, Gordon AW, Methven L, Moloney AP, Kerry JP, O’Sullivan MG (2019) Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain. Meat Science 154, 86–95.
| Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain.Crossref | GoogleScholarGoogle Scholar | 31022586PubMed |
Costa P, Simoes JA, Costa ASH, Lemos JPC, Navas D, Hocquette JF, Calkins CR, Bessa RJB (2015) Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls. Animal 9, 1414–1422.
| Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls.Crossref | GoogleScholarGoogle Scholar | 25827175PubMed |
Craigie CR, Navajas EA, Purchas RW, Maltin CA, Bunger L, Hoskin SO, Ross DW, Morris ST, Roehe R (2012) A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems. Meat Science 92, 307–318.
| A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems.Crossref | GoogleScholarGoogle Scholar | 22726699PubMed |
Derington AJ, Brooks JC, Garmyn AJ, Thompson LD, Wester DB, Miller MF (2011) Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin. Meat Science 88, 203–208.
| Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin.Crossref | GoogleScholarGoogle Scholar | 21237578PubMed |
Duckett SK, Neel JPS, Sonon RN, Fontenot JP, Clapham WM, Scaglia G (2007) Effects of winter stocker growth rate and finishing system on: II. Ninth- tenth- eleventh-rib composition, muscle color, and palatability. Journal of Animal Science 85, 2691–2698.
| Effects of winter stocker growth rate and finishing system on: II. Ninth- tenth- eleventh-rib composition, muscle color, and palatability.Crossref | GoogleScholarGoogle Scholar | 17644782PubMed |
Fishell VK, Aberle ED, Judge MD, Perry TW (1985) Palatability and muscle properties of beef as influenced by preslaughter growth rate. Journal of Animal Science 61, 151–157.
| Palatability and muscle properties of beef as influenced by preslaughter growth rate.Crossref | GoogleScholarGoogle Scholar |
Fisher AL (2007) Beef carcass classification in the EU: an historical perspective. In ‘Evaluation of carcass and meat quality in beef and sheep. EAAP publication No. 123’. (Eds C Lazzaroni, S Gigli, D Gabina) pp. 19–30. (Wageningen Academic Publishers: Wageningen, Netherlands)
Givens DI, DeBoever JL, Deaville ER (1997) The principles, practices and some future applications of near infrared spectroscopy for predicting the nutritive value of foods for animals and humans. Nutrition Research Reviews 10, 83–114.
| The principles, practices and some future applications of near infrared spectroscopy for predicting the nutritive value of foods for animals and humans.Crossref | GoogleScholarGoogle Scholar | 19094259PubMed |
Hyslop JJ, Duthie C-A, Richardson RI, Rooke JA, Ross DW (2016) ‘Lifetime growth pattern and beef eating quality (“Growth Path”) Final report’. Available at http://beefandlamb.ahdb.org.uk/research/meat-eating-quality-and-safety/meat-eating-quality-and-safety-beef/beef-growth-and-eating-quality/ [Verified 2 November 2019]
Intergovernmental Panel on Climate Change (2006) ‘2006 IPCC Guidelines for National Greenhouse Gas Inventories. Prepared by the National Greenhouse Gas Inventories Programme.’ (Eds HS Eggleston, L Buendia, K Miwa, T Ngara, K Tanabe) (IGES: Japan)
Jenquip (2009) ‘Filips electronic folding plate pasture meter: EC-09 user manual.’ (Jenquip Feilding: New Zealand)
Keady SM, Waters SM, Hamill RM, Dunne PG, Keane MG, Richardson RI, Kenny DA, Moloney AP (2017) Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: effects on the colour, shear force and sensory characteristics of longissimus muscle. Meat Science 125, 128–136.
| Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: effects on the colour, shear force and sensory characteristics of longissimus muscle.Crossref | GoogleScholarGoogle Scholar | 27951464PubMed |
Kempster AJ, Cook GL, Grantley-Smith M (1986) National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness: a review. Meat Science 17, 107–138.
| National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness: a review.Crossref | GoogleScholarGoogle Scholar | 22055218PubMed |
Kopuzlu S, Esenbuga N, Onenc A, Macit M, Yanar M, Yuksel S, Ozluturk A, Unlu N (2018) Effects of slaughter age and muscle type on meat quality characteristics of Eastern Anatolian Red bulls. Archiv fur Tierzucht 61, 497–504.
| Effects of slaughter age and muscle type on meat quality characteristics of Eastern Anatolian Red bulls.Crossref | GoogleScholarGoogle Scholar |
Lepetit J (2008) Collagen contribution to meat toughness: Theoretical aspects. Meat Science 80, 960–967.
| Collagen contribution to meat toughness: Theoretical aspects.Crossref | GoogleScholarGoogle Scholar | 22063825PubMed |
MacFie HJ, Bratchell N, Greenhoff K, Vallis LV (1989) Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 4, 129–148.
| Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests.Crossref | GoogleScholarGoogle Scholar |
Maltin CA, Lobley GE, Grant CM, Miller LA, Kyle DJ, Horgan GW, Matthews KR, Sinclair KD (2001) Factors influencing beef eating quality. 2. Effects of nutritional regimen and genotype on muscle fibre characteristics. Animal Science 72, 279–287.
| Factors influencing beef eating quality. 2. Effects of nutritional regimen and genotype on muscle fibre characteristics.Crossref | GoogleScholarGoogle Scholar |
Mezgebo GB, Monahan FJ, McGee M, O’Riordan EG, Picard B, Richardson RI, Moloney AP (2018) Compositional, organoleptic, metabolic enzyme activity and fibre characteristics of muscle from bulls with different growth paths to a common carcass weight. Animal Production Science 58, 1940–1948.
| Compositional, organoleptic, metabolic enzyme activity and fibre characteristics of muscle from bulls with different growth paths to a common carcass weight.Crossref | GoogleScholarGoogle Scholar |
Ministry of Agriculture Fisheries and Food (1992) ‘Analysis of Agricultural Materials’, 2nd edn. (Her Majesty’s Stationary Office: London)
Moore CB, Bass PD, Green MD, Chapman PL, O’Connor ME, Yates LD, Scanga JA, Tatum JD, Smith GC, Belk KE (2010) Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems. Journal of Animal Science 88, 2464–2475.
| Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems.Crossref | GoogleScholarGoogle Scholar | 20348376PubMed |
Moss BW, Richardson RI, Gordon A, Matthews K, Hadley P, Homer D (2009) Influence of sex type on tenderness of beef as measured by slice shear force and Warner-Braztler shear force. Proceedings of the British Society of Animal Science 2009, 48
| Influence of sex type on tenderness of beef as measured by slice shear force and Warner-Braztler shear force.Crossref | GoogleScholarGoogle Scholar |
Oddy VH, Harper GS, Greenwood PL, McDonagh MB (2001) Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef. Australian Journal of Experimental Agriculture 41, 921–942.
| Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef.Crossref | GoogleScholarGoogle Scholar |
Perry D, Thompson JM (2005) The effect of growth rate during backgrounding and finishing on meat quality traits in beef cattle. Meat Science 69, 691–702.
| The effect of growth rate during backgrounding and finishing on meat quality traits in beef cattle.Crossref | GoogleScholarGoogle Scholar | 22063147PubMed |
Richardson RI (2010) Guaranteeing tender and healthy meat for the consumer. In ‘Updates on Ruminant Production and Medicine. World Biuatrics Conference Chile’. (Eds F Wittwer, R Chihuailaf, H Contreras, C Gallo, J Kruze, F Lanuza, C Letelier, G Monti, M Noro) pp. 290–302. (Andros Impresores: Chile)
Riley RR, Smith GC, Cross HP, Savell JW, Long C, Cartwright TC (1986) Chronological age and breed-type effects on carcass characteristics and palatability of bull beef. Meat Science 17, 187–198.
| Chronological age and breed-type effects on carcass characteristics and palatability of bull beef.Crossref | GoogleScholarGoogle Scholar | 22055275PubMed |
Scollan ND, Dannenberger D, Nuernberg K, Richardson I, MacKintosh S, Hocquette J-F, Moloney AP (2014) Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 97, 384–394.
Shackelford SD, Wheeler TL, Koohmaraie M (1999) Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. Journal of Animal Science 77, 2693–2699.
| Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness.Crossref | GoogleScholarGoogle Scholar | 10521029PubMed |
Sinclair KD, Lobley GE, Horgan GW, Kyle DJ, Porter AD, Matthews KR, Warkup CC, Maltin CA (2001) Factors influencing beef eating quality. 1. Effects of nutritional regimen and genotype on organoleptic properties and instrumental texture. Animal Science 72, 269–277.
| Factors influencing beef eating quality. 1. Effects of nutritional regimen and genotype on organoleptic properties and instrumental texture.Crossref | GoogleScholarGoogle Scholar |
Swatland HJ (1987) Measurement of the gristle content in beef by macroscopic ultraviolet fluorometry. Journal of Animal Science 65, 158–164.
| Measurement of the gristle content in beef by macroscopic ultraviolet fluorometry.Crossref | GoogleScholarGoogle Scholar | 3610865PubMed |
Thompson J (2002) Managing meat tenderness. Meat Science 62, 295–308.
| Managing meat tenderness.Crossref | GoogleScholarGoogle Scholar | 22061606PubMed |
Thompson J, Polkinghorne R, Hearnshaw H, Ferguson D (1999) Meat Standards Australia, A ‘PACCP’ based beef grading scheme for consumers. (2) PACCP requirements which apply to the production sector. In ‘45th International Congress of Meat Sciences and Technology’. pp. 16–17. (Yokohama: Japan)
van Hal O, de Boer IJM, Muller A, de Vries S, Erb K-H, Schader S, Gerrits WJJ, van Zanten HHE (2019) Upcycling food leftovers and grass resources through livestock: impact of livestock system and productivity. Journal of Cleaner Production 219, 485–496.
| Upcycling food leftovers and grass resources through livestock: impact of livestock system and productivity.Crossref | GoogleScholarGoogle Scholar |
van Zanten HHE, Meerburg BG, Bikker P, Herrero M, de Boer IJM (2016) Opinion paper: the role of livestock in a sustainable diet: a land-use perspective. Animal 10, 547–549.
| Opinion paper: the role of livestock in a sustainable diet: a land-use perspective.Crossref | GoogleScholarGoogle Scholar |
Vestergaard M, Therkildsen M, Hrnckel P, Jensen LR, Andersen HR, Sejrsen K (2000) Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Science 54, 187–195.
| Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness.Crossref | GoogleScholarGoogle Scholar | 22060615PubMed |
Warren HE, Scollan ND, Enser M, Hughes SI, Richardson RI, Wood JD (2008a) Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition. Meat Science 78, 256–269.
Warren HE, Scollan ND, Nute GR, Hughes SI, Wood JD, Richardson RI (2008b) Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour. Meat Science 78, 270–278.
