Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

2014 ◽  
Vol 86 (1) ◽  
pp. 1-16 ◽  
Author(s):  
Bandugula Venkata Reddy ◽  
Allur S. Sivakumar ◽  
Dawoon W. Jeong ◽  
Yang-Byung Woo ◽  
Sang-June Park ◽  
...  
Keyword(s):  
Quality Traits ◽  
Beef Quality ◽  
Feeding Environments

scholarly journals New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3115
Author(s):  
Verónica Sierra ◽  
Laura González-Blanco ◽  
Yolanda Diñeiro ◽  
Fernando Díaz ◽  
María Josefa García-Espina ◽  
...  
Keyword(s):  
Management Strategies ◽  
Small Heat Shock Protein ◽  
Structural Proteins ◽  
Metabolic Enzyme ◽  
Quality Traits ◽  
Post Mortem ◽  
Beef Quality ◽  
Cattle Management ◽  
Meat Tenderization ◽  
The Impact

This study investigated the effect of different cattle management strategies at farm (Intensive vs. Extensive) and during transport and lairage (mixing vs. non-mixing with unfamiliar animals) on the myofibrillar subproteome of Longissimus thoracis et lumborum (LTL) muscle of “Asturiana de los Valles” yearling bulls. It further aimed to study the relationships with beef quality traits including pH, color, and tenderness evaluated by Warner–Bratzler shear force (WBSF). Thus, comparative proteomics of the myofibrillar fraction along meat maturation (from 2 h to 14 days post-mortem) and different quality traits were analyzed. A total of 23 protein fragments corresponding to 21 unique proteins showed significant differences among the treatments (p < 0.05) due to any of the factors considered (Farm, Transport and Lairage, and post-mortem time ageing). The proteins belong to several biological pathways including three structural proteins (MYBPC2, TNNT3, and MYL1) and one metabolic enzyme (ALDOA) that were affected by both Farm and Transport/Lairage factors. ACTA1, LDB3, and FHL2 were affected by Farm factors, while TNNI2 and MYLPF (structural proteins), PKM (metabolic enzyme), and HSPB1 (small Heat shock protein) were affected by Transport/Lairage factors. Several correlations were found between the changing proteins (PKM, ALDOA, TNNI2, TNNT3, ACTA1, MYL1, and CRYAB) and color and tenderness beef quality traits, indicating their importance in the determination of meat quality and their possible use as putative biomarkers.

scholarly journals Genetic variants in MYF5 affected growth traits and beef quality traits in Chinese Qinchuan cattle

Genomics ◽  
2020 ◽  
Vol 112 (4) ◽  
pp. 2804-2812 ◽  
Author(s):  
Chunping Zhao ◽  
Sayed Haidar Abbas Raza ◽  
Rajwali Khan ◽  
Ahmed Sabek ◽  
Samiullah Khan ◽  
...  
Keyword(s):  
Genetic Variants ◽  
Growth Traits ◽  
Quality Traits ◽  
Beef Quality ◽  
Qinchuan Cattle

scholarly journals Multivariate study of different beef quality traits from local Spanish cattle breeds

animal ◽  
2008 ◽  
Vol 2 (3) ◽  
pp. 447-458 ◽  
Author(s):  
K. Insausti ◽  
M.J. Beriain ◽  
G. Lizaso ◽  
T.R. Carr ◽  
A. Purroy
Keyword(s):  
Quality Traits ◽  
Beef Quality ◽  
Cattle Breeds ◽  
Multivariate Study

Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits

1993 ◽  
Vol 71 (11) ◽  
pp. 2965-2974 ◽  
Author(s):  
T. L. Wheeler ◽  
M. Koohmaraie ◽  
J. L. Lansdell ◽  
G. R. Siragusa ◽  
M. F. Miller
Keyword(s):  
Calcium Chloride ◽  
Quality Traits ◽  
Injection Time ◽  
Injection Level ◽  
Beef Quality ◽  
Time Injection

scholarly journals Validation of commercial DNA tests for beef quality traits

2007 ◽  
pp. 36-42
Author(s):  
A.L. Van Eenennaam ◽  
J. Li ◽  
R.M. Thallman ◽  
R.L. Quaas ◽  
C. Gill ◽  
...  
Keyword(s):  
Quality Traits ◽  
Beef Quality

scholarly journals Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

2021 ◽  
Vol 72 (1) ◽  
pp. 2669
Author(s):  
H USTUNER ◽  
S ARDICLI ◽  
O ARSLAN
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Beef Quality ◽  
Significant Difference ◽  
Meat Colour ◽  
Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

scholarly journals Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1073 ◽  
Author(s):  
Nageshvar Patel ◽  
Matteo Bergamaschi ◽  
Luciano Magro ◽  
Andrea Petrini ◽  
Giovanni Bittante
Keyword(s):  
Emission Spectrometry ◽  
Quality Traits ◽  
Individual Animal ◽  
Animal Performance ◽  
Beef Quality ◽  
Latent Factors ◽  
Mineral Contents ◽  
Mineral Profile ◽  
Color Traits ◽  
Beef Color

The mineral profile of beef is a subject of human health interest, but also animal performance and meat quality. This study analyzes the relationships of 20 minerals in beef inductively coupled plasma-optical emission spectrometry (ICP-OES) with three animal performance and 13 beef quality traits analyzed on 182 samples of Longissimus thoracis. Animals’ breed and sex showed limited effects. The major sources of variation (farm/date of slaughter, individual animal within group and side/sample within animal) differed greatly from trait to trait. Mineral contents were correlated to animal performance and beef quality being significant 52 out of the 320 correlations at the farm/date level, and 101 out of the 320 at the individual animal level. Five latent factors explained 69% of mineral co-variation. The most important, “Mineral quantity” factor correlated with age at slaughter and with the beef color traits. Two latent factors (“Na + Fe + Cu” and “Fe + Mn”) correlated with performance and beef color traits. Two other (“K-B-Pb” and “Zn”) correlated with beef chemical composition and the latter also with carcass weight and daily gain, and beef color traits. Beef cooking losses correlated with “K-B-Pb”. Latent factor analysis appears be a useful means of disentangling the very complex relationships that the minerals in beef have with animal performance and beef quality traits.

Deciphering signature of selection affecting beef quality traits in Angus cattle

2017 ◽  
Vol 40 (1) ◽  
pp. 63-75 ◽  
Author(s):  
Mengistie Taye ◽  
Joon Yoon ◽  
Tadelle Dessie ◽  
Seoae Cho ◽  
Sung Jong Oh ◽  
...  
Keyword(s):  
Quality Traits ◽  
Beef Quality ◽  
Angus Cattle ◽  
Signature Of Selection
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