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![https://orcid.org/0000-0002-9780-9804](/media/client/orcid_16x16.png)
![https://orcid.org/0000-0002-3514-7040](/media/client/orcid_16x16.png)
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.
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