Chronological age and dentition effects on carcass and meat quality of cattle in northern Australia

1991 ◽  
Vol 31 (2) ◽  
pp. 145 ◽  
Author(s):  
JR Wythes ◽  
WR Shorthose
Keyword(s):  
Shear Force ◽  
Carcass Weight ◽  
Chronological Age ◽  
Longissimus Dorsi ◽  
Northern Australia ◽  
Muscle Properties ◽  
Yield Value ◽  
Access To Water ◽  
Dressing Percentage

The effects of chronological age and dentition on the liveweight, carcass weight, bruising and muscle properties of 348 cows and 370 steers were examined in 5 experiments in Queensland (1982-83). Birth dates were known only for the cows in experiments 1 and 2, and for the steers in experiment 5; with ages categorised as 4 years and less (young), 5-10 years (mature) and greater than 10 years (old). The number of permanent 'incisor' teeth were recorded for all animals. The cattle were weighed (unfasted), transported to an abattoir and given access to water and hay (except in experiment 5). Mustering to slaughter periods varied from 2 to 7 days. Half the carcasses were electrically stimulated in experiments 1 and 2. In general, old and mature cows with 8 teeth had heavier (P<0.05) mean liveweights than did young cows with 4 teeth, and both had heavier (P<0.05) liveweights and carcass weights than those with 2 teeth. Old cows with 8 teeth also had the lowest (P<0.05) mean dressing percentage, while mature cows had the greatest (P<0.05) fat depth. There was no consistent trend between groups in bruise score. Steers with 8 teeth had a greater (P<0.05) mean liveweight, carcass weight, dressing percentage and rib fat depth than other dentition groups, and a greater (P<0.05) bruise score in experiment 5 only. There was no significant effect of chronological age or dentition on the shear force values or cooking losses of M. longissimus dorsi (LD) for cows. In 1 experiment, steers with 8 teeth had a greater (P<0.05) peak force-initial yield value and lower (P<0.05) cooking loss than other dentition groups. Mature cow carcasses cooled more (P<0.05) slowly than those of other ages. Over all experiments, there were more (P<0.05) high pHz4 carcasses among the combined 6 and 8 teeth group than the combined 2 and 4 teeth group (10.2 v. 2.3%).

Carcass and meat quality of Bos indicus x Bos taurus and Bos taurus cattle in northern Australia

1989 ◽  
Vol 29 (6) ◽  
pp. 757 ◽  
Author(s):  
JR Wythes ◽  
WR Shorthose ◽  
RM Dodt ◽  
RF Dickinson
Keyword(s):  
Bos Taurus ◽  
Bos Indicus ◽  
Carcass Characteristics ◽  
Liver Weight ◽  
Carcass Weight ◽  
Northern Australia ◽  
Muscle Properties ◽  
Significant Difference ◽  
Access To Water ◽  
Dressing Percentage

Liveweights, carcass characteristics, bruising and muscle properties of Bos indicus x Bos taurus (BiX) and Bos taurus (Bt) cattle (1070 steers and 394 cows) were compared from 7 experiments throughout Queensland. In general, the cattle were weighed (unfasted), transported as mixed genotype groups to an abattoir and given access to water from arrival until slaughter. Access to feed varied between experiments. Mustering to slaughter periods varied from 4 to 9 days. For steers, mean liveweight at slaughter and carcass characteristics (weight, dressing percentage, liver weight and rib fat depth) were generally similar for BiX and Bt. In 1 of the 5 experiments with steers, BiX had a greater (P<0.05) mean liveweight, carcass weight, dressing percentage and liver weight. In both of the experiments with cows, BiX had greater (P<0.05) mean carcass weight but in only 1 experiment greater (P<0.05) mean liveweight and dressing percentage. There were no consistent differences between BiX and Bt in bruise score. Meat properties were compared in 1 experiment each for steers and for cows. BiX cows had a greater (P<0.05) mean initial yield(YI) shear value and tended to have a greater peak force (PF) for M. longissimus dorsi (LD) muscle than Bt cows. BiX had a lower (P<0.05) PF - IY value. Genotype had no significant effect on shear values and sarcomere length in steers or on cooking loss in steers and cows. Over all experiments, there was a higher (P<0.05) percentage of Bt than BiX carcasses ( 8.5 v. 3.7%) with high pH (> 6.0) values 24 h post mortem (pH24) for LD muscle. Genotype had no significant effect on mean pH24 and ultimate pH in cows or steers. Significantly more (P<0.05) cow than steer carcasses had high pHz4 values (10.9 v. 5.0%). In 2 experiments, more (P<0.05) heads and tongues were condemned for BiX than Bt steers, but there was no significant difference for the percentage of burst rumens. We conclude that the belief held by producers, butchers and others that BiX cattle have more bruising and produce darker meat than Bt cattle is unfounded. The overall toughness of meat from cattle slaughtered in northern Australia is of much greater concern than minor differences between genotypes.

Effect of method of sale and various water regimens at saleyards on the liveweight, carcass traits and muscle properties of cattle

1983 ◽  
Vol 23 (122) ◽  
pp. 235 ◽  
Author(s):  
JR Wythes ◽  
MJ Brown ◽  
WR Shorthose ◽  
MR Clarke
Keyword(s):  
Water Content ◽  
Carcass Traits ◽  
The Other ◽  
Carcass Weight ◽  
Muscle Properties ◽  
Muscle Water Content ◽  
Access To Water ◽  
Muscle Water ◽  
Dressing Percentage ◽  
Water Contents

In two experiments, we examined the effects on liveweight, carcass traits and muscle properties of (a) sending cattle to the abattoir either direct from a farm or via a saleyard, and (b) different curfew and sale procedures at a saleyard. During the 12 h curfew and 10 h sale periods, cattle were held with or without water, but always denied feed. In experiment 1, after a journey of 1320 km, 252 bullocks (mean liveweight 558 kg) were subjected to one of seven treatments. The groups transported direct to the abattoir were (1) denied water between arrival and slaughter (26 h), (2) offered water for 26 h, or (3) offered water and feed for 50 h and then water alone for 24 h. Those sent to the saleyard were given access to water (4) at all times, (5) only during the curfew and sale periods, (6) only before the curfew began, or (7) were denied water until after the sale, when all groups were offered water for 36 h until slaughter. Among the bullocks sent direct to the abattoir, the group with water for 26 h until slaughter had heavier (P< 0.0 1 ) carcasses than those denied water (331 kg vs 312 kg) and also a greater (P < 0.0 1) muscle water content, while the carcasses of the group slaughtered 2 d later were intermediate for both. Whether dressing percentages were calculated on liveweights at the start or end of the simulated sale for the four saleyard groups, the differences in mean dressing percentages between groups offered water (0.7 and 0.3 percentage units) were less than the differences between the means of the groups denied water (3.7 and 3.5 units). The increases in dressing percentage during the sale for groups with water (0.7 and 0.3 units) were less than those for the groups denied water (1.5 and 1.7 units). Differences in mean liveweights and mean muscle water contents between groups followed the same trends. Mean carcass weights did not differ significantly between saleyard groups (318-323 kg). In experiment 2, after a journey of 90 km, 152 cows (mean liveweight 323 kg) were subjected to one of four treatments. The group going direct to the abattoir was offered water for 4.5 h, fasted for 16 h and then slaughtered. For the other three groups, the saleyard treatments 4,6, or 7 of experiment 1were imposed, followed by 21 h on water and a 16 h pre-slaughter fast. Trends in dressing percentage and liveweight were similar to those recorded in experiment 1. Mean carcass weight varied (P<0. 05) between groups and tended to increase with muscle water content. Method of sale was important because it affected the time from mustering to slaughter, and thus, carcass weight. At saleyards, the practice of giving cattle continuous access to water reduced significantly the variation in liveweight, dressing percentage and muscle water content between groups with similar initial liveweights. This practice at abattoirs avoided dehydration of carcass tissues at slaughter

Effects of various rehydration procedures after a long journey on liveweight, carcasses and muscle properties of cattle

1980 ◽  
Vol 31 (4) ◽  
pp. 849 ◽  
Author(s):  
JR Wythes ◽  
WR Shorthose ◽  
PJ Schmidt ◽  
CB Davis
Keyword(s):  
Water Content ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Muscle Properties ◽  
Ph Values ◽  
Muscle Water Content ◽  
Access To Water ◽  
Muscle Water ◽  
In Transit

After a long journey of 1420 km, bullocks were watered without feed for 0, 3.5, 7, 28 or 32 h or watered with feed for 32 h prior to a 16 h preslaughter fast (no water and feed). The 108 bullocks in the first three treatments (36 per treatment) were slaughtered after resting for 1 day and the remaining 108 after resting for 2 days. Bullocks lost 10.4% of initial liveweight (656 kg) in transit. Mean liveweight of 588 kg on arrival increased when bullocks had access to water, so that after 3.5 h on water the net liveweight loss was reduced (P < 0.05) to 6.0 % of initial liveweight and after longer periods the loss varied from 6.8 to 7.3%. The net loss of the group also offered lucerne hay was 6.7%. More importantly, re-hydration increased (P < 0.01) gross hot carcass weight from 369 kg to 383 kg when bullocks were watered for 3.5 and 7 h, 381 kg after 28 h on water alone and 379 kg after 32 h on water and feed. However, this increment was not maintained, since the carcasses of bullocks on water alone for 32 h averaged 376 kg and were lighter (P < 0.05) than those of other bullocks on water. The water content of fat-free muscle reflected the same pattern as carcass weight (P < 0.01), although muscle water content peaked at 78.16% when bullocks were watered for 28 h compared with 76.01 % for those bullocks not offered water. Resting bullocks for 2 days rather than 1 day reduced (P < 0.01) the pH values of the M. longissimus dorsi 24 h post mortem from 5.64 to 5.57.

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

scholarly journals Growth performance, and carcass and meat quality traits in progeny of Poll Nellore, Angus and Brahman sires under tropical conditions

2015 ◽  
Vol 55 (10) ◽  
pp. 1295 ◽  
Author(s):  
A. S. C. Pereira ◽  
F. Baldi ◽  
R. D. Sainz ◽  
B. L. Utembergue ◽  
H. L. J. Chiaia ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Weight ◽  
Zebu Cattle ◽  
Meat Tenderness ◽  
Marbling Score ◽  
Tropical Conditions ◽  
Significant Difference ◽  
Dressing Percentage

This study aimed to characterise progeny of sires representing major families in the Poll Nellore breed. Fourteen Poll Nellore sires, two Angus sires and one Brahman sire were mated by AI to ~400 multiparous Poll Nellore dams. Calves were raised and stocked on pasture in central Brazil until reaching ~18 months of age, then fed a sugarcane bagasse-based diet on an ad libitum basis until reaching market weight and finish (average 23 months). There were 236 Poll Nellore (N), 38 Angus × Poll Nellore (AN) and 31 Brahman × Poll Nellore (BN) calves born in total. The weaning and 423-day weight weights, and growth rates and pre- and post-weaning were greater (P < 0.05) in males than in female calves, and were influenced by breed and by sire within the N animals. The weaning weights were higher (P < 0.05) in AN and BN than in N calves. The 423-day weight weights were greater (P < 0.05) in AN calves, followed by BN, with straightbred N being lightest. Feedlot average daily gain was unaffected (P > 0.05) by sex or by sire within N, but was lowest (P < 0.05) in N cattle, and highest in AN and BN animals, which did not differ (P > 0.05). Heifers reached the end of the study with lower bodyweight (BW) and dressing percentage than steers, resulting in lower carcass weights, smaller longissimus muscle areas (LMA), but greater 12th to 13th rib backfat (BF) and similar marbling score and mean shear force. However, the proportion of carcasses grading Choice or Prime was numerically greater in heifers than in steers (23.6% vs 9.8%). AN cattle reached greater harvest weights than BN, and those were heavier than N cattle (P < 0.001). However, dressing percentages were lowest in AN animals, so that there was no significant difference in carcass weight between AN and BN cattle. AN carcasses also had greater LMA, BF and marbling scores than the N carcasses. The proportion of carcasses grading Choice or Prime was numerically greater in AN cattle than in the BN and N groups (25.9%, 11.8% and 15.9%, respectively). Steaks from AN calves were more tender than N steaks, with the BN steaks being intermediate. There was significant variation among N sires for final BW, dressing percentage, carcass weight, LMA and marbling score, but not for BF or mean shear force. The percentages of carcasses of N cattle grading Choice or Prime ranged from 0% to 61.5%. Three N sires produced progeny with greater than 40% of carcasses grading Choice or above (Berílio OB, Furador OB, and Litoral OB). Likewise, three N sires (Blitz OB, Furador OB and Sossego OB) had progeny with 67%, 62% and 75%, respectively, of steaks classified as tender. This study confirmed that Zebu cattle have inferior carcass and meat quality relative to AN crossbreds under tropical conditions, however there is substantial variation within the N breed for these traits, and several sires have a proportion of their progeny comparable in terms of meat tenderness to those of Angus sires.

A COMPARISON OF FEEDLOT PERFORMANCE AND CARCASS CHARACTERISTICS OF CHARBRAY × HEREFORD WITH HEREFORD STEERS

1959 ◽  
Vol 39 (1) ◽  
pp. 14-20 ◽  
Author(s):  
M. A. MacDonald ◽  
S. B. Slen ◽  
H. J. Hargrave
Keyword(s):  
Muscle Fibre ◽  
Carcass Characteristics ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Average Thickness ◽  
Feedlot Performance ◽  
Commercial Feed ◽  
Significant Difference ◽  
Dressing Percentage

Bulls of Charbray breeding and Hereford bulls were turned out with a commercial herd of Hereford cows in southwestern Saskatchewan in 1956. It was assumed the cows were bred at random. At weaning in 1957, 25 Charbray × Hereford (crossbred) steers and 25 Hereford steers were selected at random, weighed and removed to a commercial feed lot where they were fed in two groups to a desirable slaughter finish.Crossbred steers were heavier at weaning, gained more per day on feed and returned a higher hot carcass weight with a greater eye of lean area than Hereford steers. There was no significant difference between groups in dressing percentage, average thickness of rib fat, TDN consumption per pound of liveweight gain, or average muscle fibre diameters of samples taken from m. longissimus dorsi. The Hereford group produced a higher proportion of choice carcasses than the Charbray × Hereford group.

Continued studies on the effect of grain or pasture on the carcass composition and meat quality of Friesian steers

1977 ◽  
Vol 28 (4) ◽  
pp. 755 ◽  
Author(s):  
HL Davies
Keyword(s):  
Growth Rate ◽  
Meat Quality ◽  
White Clover ◽  
High Energy ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Restricted Group ◽  
Ad Libitum ◽  
Dressing Percentage

Twenty-one Friesian steers were grown to a final fasted liveweight of 469 kg. Seven of the steers grazed irrigated ryegrass-white clover pastures, seven steers were fed on a high energy ration ad libitum, and seven were given a ration of the same composition as the second group but at a restricted amount such that the growth rate was similar to that of the grazing steers. There were no significant differences in carcass weight between the three groups. The dressing percentage of the grain ad libitum group was 58%, the restricted grain group 57% and the pasture group 55%. The dressing percentage was significantly lower (P < 0.05) in the pasture group. The grain ad libitum group had 51.5% more (P < 0.05) oaental fat than the pasture group, and the restricted group 28.9% more (P < 0.05) than the pasture group. In dissections of the 9th, 10th and 11th ribs the grain ad lib. group had 35.4% fat, the restricted grain group 32.8% and the pasture group 26.5%, the proportion of fat being significantly (P < 0.05) lower in the pasture group than in the grain ad lib. group. No significant differences were found in either tenderness, juiciness or flavour between the three groups.

Influence of time of measurement post mortem on the near infra-red spectra of beef Longissimus dorsi and prediction of tenderness

2009 ◽  
Vol 2009 ◽  
pp. 115-115
Author(s):  
B W Moss ◽  
A Gordon
Keyword(s):  
Shear Force ◽  
Early Stage ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Infra Red ◽  
Design And Manufacture ◽  
Selection Of

Prediction of eating quality of beef at an early stage post mortem would enable selection of carcases for specific markets. Shackelford (2004) reported the design of near infra red (NIR) equipment suitable for measurement of larger areas of the muscle and also the prediction of 14 day slice shear force values from NIR measurements made at 2 days post slaughter (Shackelford 2005). The aim of the present study was to evaluate the use of equipment of a similar design and manufacture to that used by Shackelford et al (2005), to evaluate repeatability and time of measurement of NIR spectra on the prediction of Warner-Bratzler Shear force values.

Physical Properties of Frozen Pork Thawed by High Pressure Assisted Thawing Process

2006 ◽  
Vol 12 (4) ◽  
pp. 347-352 ◽  
Author(s):  
S. H. Park ◽  
H. S. Ryu ◽  
G. P. Hong ◽  
S. G. Min
Keyword(s):  
High Pressure ◽  
Physical Properties ◽  
Shear Force ◽  
Longissimus Dorsi ◽  
B Values ◽  
A Value ◽  
Thawing Process ◽  
Water Holding

The effects of a high pressure assisted thawing process (HPATP) at 50, 100, 150 and 200MPa at 15ºC on the physical properties of frozen pork, M. longissimus dorsi, were investigated. Treated samples increased pH significantly, compared to atmospheric thawing ones (control). HPATP samples had higher water holding capacities and lower thawing losses than the control. Cooking losses of HPATP treatment decreased at 50 and 100MPa. HPATP had no significant effect ( p 0.05) on Warner-Bratzler shear force below 150MPa. There were no differences in colour at 100MPa, however, both L*-and b*-values increased significantly from 150MPa whereas a*-value decreased. According to the results, HPATP treatment improved the quality of frozen pork below 100MPa, effectively.

scholarly journals Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

2022 ◽  
Vol 52 (4) ◽  
Author(s):  
Cristiano Sales Prado ◽  
Moacir Evandro Lage ◽  
Maria Izabel Amaral Souza ◽  
Francine Oliveira Souza Duarte ◽  
Clarice Gebara ◽  
...  
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Shear Force ◽  
Storage Time ◽  
Microbiological Quality ◽  
Carcass Weight ◽  
Economic Losses ◽  
B Values ◽  
Subsequent Storage

ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.

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