Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef

The effects of quality grade (which reflects relative marbling) on the chemical, physical and sensory properties was investigated using Korean native cattle (Hanwoo) beef. Thirty-six Hanwoo cows were slaughtered and the carcasses were graded at 24h postmortem according to the Korean carcass grading system. The quality grade 1 (high quality), grade 2 and grade 3 (low quality) were based on the marbling score of longissimus dorsi (LD) muscles. The effects of quality grade on the meat quality parameters of beef LD muscle were assessed during aging. Loin-eye area, fat thickness and yield grade were all similar for the three quality groups. Mean lean color, fat color and maturity scores did not differ among quality grade groups (P>0.05). pH, Sarcomere length, WHC, collagen content, cooking loss, shear force and MFI were not affected by quality grade groups. Drip loss for grade 1 group was significantly lower than that for grade 3 groups (P<0.05). At initial tenderness evaluation of steaks, no differences among the three grades were observed; however, with additional days of storage, grade 1 steaks had higher tenderness score than grade 3 steaks (P<0.05). Increased postmortem aging time improved tenderness attributes regardless of quality groups. No significant differences were found among the quality grade groups for flavor (P>0.05). The grade 1 group had the highest juiciness score, and grade 3 groups had the lowest score (P<0.05), but postmortem aging did not influence flavor and juiciness. The quality grades were more strongly related to juiciness than tenderness or flavor.     

Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls

Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had greatest values (P<0.05) of carcass weight and longissimus area. Carcasses with 4 and 6 p.i. presented similar values of rib fat thickness being greater (P<0.05) than the other groups. Carcasses with 6 and 8 p.i. presented greater (P<0.05) values of shear force than the other groups. Conversely, carcasses with 2 and 4 p.i. displayed greater (P<0.05) myofibrillar fragmentation index and collagen solubility. Greatest values of thawing loss were observed in carcasses with 2 p.i. (P<0.05) while carcasses with 8 p.i. presented greatest values (P<0.05) of drip loss. Regarding longissimus color, carcasses with 8 p.i presented greatest value (P<0.05) of b*. Data suggests that dental maturity influences carcass traits and meat quality of Nellore bulls.     

Ether-Extractable Fat in Longissimus Muscles From Beef Carcasses with the Same Marbling Scores but Different Yield Grades

Ether-extractable fat in beef longissimus muscles–completely trimmed of all subcutaneous fat, epimysium and peripheral muscles–from 383 heifer and steer carcasses of A and B maturity was compared to determine whether the fat content of muscle was the same when marbling was held constant but yield grade of carcasses differed. Yield grade was a significant source of variation in intramuscular fat content of trimmed steaks within marbling scores (P < 0.001); as yield grade increased, total fat content of the ribeye muscle increased very slightly, even though marbling score was held constant. These data indicated that marbling score alone did not account for all of the variation in the fat content of totally-trimmed beef longissimus steaks.     

POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS

Postmortem environmental factors such as chill time before ribbing, evaluation time after ribbing, interstate shipment, ribeye condition and ribeye cover condition were related to beef carcass lean maturity and marbling evaluations. Also, effects of lighting type and intensity on the evaluation of beef quality factors were studied. Beef carcasses chilled 48 h or less before ribbing required additional chilling after ribbing (greater than 30 min) in order to optimize lean maturity and marbling scores. I n general, carcasses that are thoroughly chilled and have covered ribeye surfaces are likely to maintain or develop more youthful lean maturity evaluation scores during shipment. Carcasses that were less chilled at initial evaluations and had ribeye surfaces that remained substantially covered during transportation were more likely to increase in marbling scores during transportation. Carcasses chilled for only 24 h at initial evaluation and that had a “Small” or lower amount of marbling were more subject to change in marbling score during shipment than carcasses that were more thoroughly chilled or carcasses that had higher levels of marbling. Lean maturity evaluations were optimized when beef carcasses were evaluated under “high” incandescent (1937 lux) lighting, whereas marbling scores were optimized when beef carcasses were evaluated under “medium” incandescent (1076 lux) lighting.     

Chronological age and breed-type effects on carcass characteristics and palatability of bull beef

Bulls (n = 115) of four slaughter ages (9, 12, 15 or 18 months) and of 15 genotypes were studied. In this analysis, each bullock was assigned to one of four breed groups-British and British crosses, Brahman and Brahman crosses. Jersey and Jersey crosses or Holstein and Holstein crosses. Slaughter age had an (P < 0·01) effect on marbling score, longissimus muscle area, fat thickness and yield grade while breed group had an (P < 0·01) effect on marbling score and quality grade. In general, British and British cross bullocks produced carcasses with the thickest subcutaneous fat, the highest marbling score and the highest USDA quality grade while Jersey and Jersey cross bullocks yielded carcasses with the lowest weight, smallest longissimus muscle area and the lowest USDA quality grade of the four breed-type groups. Increases in chronological age (from 9 to 18 months) were generally associated with a decrease in USDA maturity score, and increases in marbling score, USDA quality grade, longissimus muscle area, subcutaneous fat thickness and USDA yield grade. Shear force values decreased as bulls matured from 9 to 18 months of age. The meat from Brahman-type bulls had higher shear force values (P < 0·01) than that from bulls of the other breed groups. Steaks from British-type carcasses received the highest numerical ratings for sustained juiciness and flavor while steaks from the Brahman-type carcasses were assigned the lowest numerical ratings for juiciness. Breed-type had a greater effect on tenderness of bull beef than did chronological age.     

Implant and biological type effects on beef carcass characteristics

Beef carcasses (n = 1574) were evaluated at Excel Corp. beef slaughtering facility, Friona, Texas, to determine the effects of implants (double Revalor and Ralgro/Revalor) and biological type (Continental European, Continental European × British and British) on carcass characteristics. No differences (P > 0.05) were found between implants for marbling score, USDA quality grade, adjusted preliminary yield grade, percentage kidney, pelvic and heart fat, or carcass weight. Carcasses from cattle implanted with double Revalor had a larger (P < 0.05) ribeye area and a lower USDA yield grade. No differences were found among breed types for marbling score, USDA quality grade, preliminary yield grade, ribeye area or USDA yield grade (P > 0.05). Steers classed as continental European had the lowest adjusted preliminary yield grade and percentage kidney, pelvic and heart fat, the heaviest carcasses and were most muscular as determined by the Excel muscle score (P < 0.05).     

Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef

Effects of the Korean carcass-grading system on carcass traits and meat quality parameters for the longissimus dorsi (LD) and semimembranosus (SM) muscles were investigated for Hanwoo steer beef. High quality grade beef cuts had significantly higher intramuscular fat content than those of low quality grade beef cuts. To establish a guaranteed system of eating quality for Hanwoo steer beef, a palatability prediction model was developed. The model development approach used canonical discriminant analysis and multivariate regression to assess effects of muscle type, cooking method, and aging treatment on Hanwoo beef quality grade. The palatability prediction model can provide Korean consumers with detailed information about expected eating quality for an individual cut, as well as provide critical information to the industry for maintaining high-quality beef production. The model is a significant advance in grading compared with the traditional carcass grading system, which applies a single quality grade to an entire carcass.     

FAT THICKNESS AND LOIN EYE AREA EFFECTS ON PORK CARCASS QUALITY MEASURES

Pork carcasses (n = 133), varying in fatness and muscling, were selected to evaluate the relationship between pork carcass cutability and pork meat quality. Carcasses were selected with three levels of 10^th rib fat (TRBF: < 2.03 cm, n = 60; 2.03 - 2.54 cm, n = 31; and > 2.54 cm, n = 42) and three levels of loin eye area (LEA: < 35.5 cm², n = 33; 35.5 – 41.9 cm², n = 52; and > 41.9 cm², n = 48). Data were collected on the longissimus muscle of ribbed carcasses. Carcasses in the leanest TRBF group had less (P < 0.05) marbling, and softer (P < 0.05) and more watery (P < 0.05) lean than the fatter categories. Carcasses in the leanest category were also redder in color (P < 0.05; higher a* values) than the fattest category. Carcasses in the smallest LEA group had higher (P < 0.05) marbling and firmness scores than the largest LEA group and carcasses in the largest LEA group had more (P < 0.05) exudative loin muscles than the remaining LEA groups. Collectively, these data indicate that selection for reduced carcass fatness and increased carcass muscling, in swine, has significant negative effects on pork meat quality.     

Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

Meat quality and marbling properties of Angus, Simmental, Charolais and Limousin steers (4×16) were compared at an average intramuscular fat content (IMF) of 3.25% in the M. longissimus dorsi. The steers were fattened on a forage-based diet until the desired, ultrasonically estimated IMF content was reached which resulted in considerably different growth and carcass characteristics. The Angus group showed a growth rate similar to Simmental and Charolais while Limousin grew slower, became oldest and provided the heaviest carcasses and best conformation. Angus carcasses showed the lowest weight but the highest fatness score. Marbling was equal for all breeds. Angus and Charolais provided pale meat with low haem iron content. Angus and Limousin beef was more tender on sensory assessment than Simmental beef, corresponding to differences found in shear force (non-significant) and myofibrillar fragmentation index measured at 48 h post mortem. Flavour was similar among breed groups while juiciness was highest for Limousin and lowest for Angus. The juicier beef simultaneously showed the highest drip but the lowest cooking losses. In conclusion, clear differences in meat quality were observed between breeds despite similar IMF contents.     

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

Carcasses of 399 malignant hyperthermia gene free pigs from crosses sired by three types of Duroc (Virgen de la Fuente, DU1; Diputación de Teruel, DU2; DanBred, DU3) were analyzed for carcass and meat quality. Carcass leanness and fat parameters were measured at the last rib and at the space between the 3rd and 4th last ribs counting from the last one. Weights, pH, electrical conductivity, colour and intramuscular fat were also measured. A sample of 133 legs per cross were processed by dry-curing. The ham portion including Biceps femoris, Semimembranosus and Semitendinosus muscles was evaluated for instrumental texture and colour, biochemical and sensory analyses and acceptability (trained panel and consumers). DU3 carcasses were well conformed but lean. DU1 carcasses had a lower conformation but higher marbling. DU2 carcasses were intermediate. Dry-cured hams from DU1-sired pigs had a higher overall acceptability, although fat content influenced a consumers group negatively. Leaner DU3 hams had the lowest acceptability.     

Carcass characteristics of Angus steers fed to Japanese market standards

Japanese Black (Wagyu) cattle are characterized by an ability to consistently produce highly palatable, well-marbled beef. The Japanese utilize a unique management program which includes feeding the cattle a high roughage diet for extended periods of time, typically at least twice that of American feedlot practices. In this study, Angus steers were fed a typical US feedlot diet to the Japanese market endpoint of 680 kg. Carcasses were analyzed for marbling score, meat color and fat color by days on feed and adjusted to a common carcass weight. Results indicate that the quality traits studied did change (P < 0·05) with an increasing number of days on feed. The marbling score had a high standard error.     

Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef

Thirty Hereford steers were finished either on pasture (n=10) or concentrate (n=20) to determine dietary and antioxidant treatment effects on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Half of the steers finished on concentrate were supplemented with 1000 I.U. vitamin E head(-1) day(-1) for 100 days. Postmortem vitamin C was added to ground beef (0.05% v/w) displayed for 8 days at 2?°C. Carcasses from steers finished on concentrate had greater (P<0.05) carcass weight, conformation, degree of finishing, fat depth, and ribeye area than pasture finished animals. Carcasses from pasture-fed steers showed darker (P<0.05) longissimus color and yellower (P<0.05) fat at 24 h postmortem than concentrate-fed. Initial longissimus Warner-Bratzler shear force (WBSF) values were similar (P>0.05) between pasture- and concentrate-fed animals. However, beef from pasture-fed cattle had lower (P<0.05) WBSF values at 7 and 14 days postmortem. Longissimus α-tocopherol concentrations were greater (P<0.01) for pasture- and concentrate-fed animals that were supplemented with vitamin E compared to concentrate-fed. Steaks from pasture-fed and vitamin E supplemented cattle had similar (P>0.05) TBARS values, which were lower (P<0.05) than steaks from concentrate-fed steers during 21 days of display. Ground beef from vitamin E supplemented steers had the lowest TBARS values; whereas samples from pasture-fed animals had the lowest lipid stability with higher TBARS levels than other treatments. Vitamin C addition to ground beef did not (P>0.05) reduce lipid oxidation. Vitamin E supplementation of concentrate-fed cattle had no effect (P>0.05) on color stability of ground beef or steaks. The a(?) (redness) and b(?) (yellowness) values were higher (P<0.05) when vitamin C was added to ground beef. Longissimus fatty acid content of concentrate-fed animals was twofold greater (P<0.01) than pasture-fed. The percentages of C14:0, C16:0, and C18:1 fatty acids were higher (P<0.01) in the intramuscular fat of concentrate-fed steers, whereas pasture-fed cattle showed greater (P<0.01) proportions of C18:0, C18:2, C18:3, C20:4, C20:5, and C22:5. Total conjugated linoleic acid (CLA) and CLA isomer c9t11 were higher (P<0.01) for pasture- than concentrate-fed cattle. Vitamin E supplementation of concentrate-fed steers increased lipid stability of ground beef and steaks, but was unable to improve color stability; whereas vitamin C addition to ground beef increased color stability without altering lipid oxidation. Finishing cattle on pasture enhanced the unsaturated fatty acid profile of intramuscular fat in beef including CLA and omega-3 fatty acids.     

Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets

The meat quality of Corriedale lambs (40 kg live weight) produced in the Mesopotamia region (Argentina) was assessed. These lambs had different finishing diets: only native grass pasture, ground alfalfa and alfalfa-linseed pellet (70/30). Carcass yield, longissimus dorsi area, backfat thickness, marbling, pH, meat and subcutaneous fat color, cooking loss, Warner-Bratzler shear force, fat, protein and moisture content were determined. Lambs finished on alfalfa-linseed pellet had the highest carcasses yield and backfat thickness and their meat had a lighter color (higher L^∗ value), higher marbling and tenderness than meat from lambs reared on native grass pasture. Grass-based finishing can lead to the production of leaner meat, with a more reddish color (higher a^∗ value). The ground alfalfa finishing diet seems to be intermediate between native grass pasture and alfalfa-linseed pellet with respect to carcass yield, backfat and meat color. In addition, the animals fed on ground alfalfa showed the highest muscle area.     

Changes in carcass and meat quality traits of Danish friesian cull cows with the increase of their age and body condition

Data from 98 Danish cull cows were used in this study. Cows were divided into three age groups: 'very young' (<3 years), 'young' (3-5 years) and 'mature' (>4·5 years) and three body condition classes: 'thin', 'normal' and 'fat'. Independent of body condition, age had no significant effect on carcass scores related to conformation or to fatness. However, as the cow dvances in age, the carsass (lean and fat) colour tends to become darker yellow and the longissimus dorsi has a greater area with thicker cover-fat. Meat quality appeared to be independent of age with regards to its colour-related traits and its content of dry matter and intramuscular fat. However, the meat showed an increase in shear force value with age. Independent of age, the classification of cows according to their condition score prior to slaughter revaled significant differences in the quality of carcass and meat. While passing from 'thin' to 'normal' then to 'fat' condition, the carcasses showed better conformation score, a darker yellow colour, higher score of fatness and larger longissimus dorsi area with thicker cover-fat. The mean from 'fat' cows had similar shear force.     

Carcass merit between and among family groups of Bos indicus crossbred steers and heifers

Differences in live and carcass traits attributable to increasing Bos indicus breed influence were compared to the differences between families with similar proportions of B. indicus influence. Families of offspring from 1/2 Angus×1/2 B. indicus mated to Angus, B. indicus, and 1/2 Angus×1/2 B.indicus were raised under similar conditions. Average daily gain, slaughter weight, and dressing percentage were measured in addition to USDA yield and quality grade factors. Breed type did not affect average daily gain, slaughter weight, dressing percentage, carcass weight, adjusted 12th-rib fat thickness, estimated percentage kidney, pelvic, and heart fat, or carcass maturity. Predominately (3/4) Angus progeny produced greater (P<0.05) longissimus muscle areas than 3/4 B. indicus animals. Predominately Angus cattle also had greater (P<0.05) marbling scores and USDA quality grades than predominately B. indicus cattle. Families within breed types differed (P<0.05) with regard to all traits measured. This is interesting in light of the lack of differences between breeds for most traits. In some instances, the differences in marbling score and longissimus muscle area between families within a given breed type were similar or greater in magnitude than the differences observed between predominately Angus and predominately B. indicus breed types. Whereas growth and carcass traits varied between levels of B. indicus breeding, the opportunity does exists to improve these traits by selecting within specific family lines.     

Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality

The effect of post mortem temperature treatment on suckling lamb carcass and meat quality was study. Conventional (2°C for 24h), ultra-rapid (-20°C for 3.5h, 2°C until 24h) and slow chillings (12°C for 7h, 2°C until 24h) were compared. Total viable counts (TVC), weight losses, and pH and temperature falls were recorded on carcasses. Meat colour, water holding capacity (WHC), Warner-Bratzler shear force, sarcomere length and sensory analysis were evaluated in M. longissimus. Ultra-rapid treatment reduced TVC and weight losses. The pH decline was faster in slow chilled carcasses than in faster chilled carcasses. No significant differences were found for colour and WHC. Slow treatment carcasses showed significantly lower shear force and higher sarcomere length. In the sensory analysis, tasters also rated the early post mortem slow-treated meat as more tender, less fibrous and chewy. Therefore, delay chilling in suckling lamb carcasses made it possible to obtain meat with better organoleptic characteristics, without affecting weight loss or hygienic quality.     

Prediction of beef eating quality from colour, marbling and wavelet texture features

Beef longissimus dorsi colour, marbling fat and surface texture are long established properties that are used in some countries by expert graders to classify beef carcasses, with subjective and inconsistent decision. As a computer vision system can deliver objective and consistent decisions rapidly and is capable of handling a greater variety of image features, attempts have been made to develop computerised predictions of eating quality based on these and other properties but have failed to adequately model the variation in eating quality. Therefore, in this study, examination of the ribeye at high magnification and consideration of a broad range of colour and marbling fat features was used to attempt to provide better information on beef eating quality. Wavelets were used to describe the image texture of the beef surface at high magnification rather than classical methods such as run lengths, difference histograms and co-occurrence matrices. Sensory panel and Instron analyses were performed on duplicate steaks to measure the quality of the beef. Using the classical statistical method of partial least squares regression (PLSR) it was possible to model a very high proportion of the variation in eating quality (r² = 0.88 for sensory overall acceptability and r² = 0.85 for 7-day WBS). Addition of non-linear texture terms to the models gave some improvements.     

Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype

Effects of genotype on carcass measurements and meat quality were investigated by using 24 suckling kids from Turkish Saanen, Gokceada and Maltese breeds. Carcass quality characteristics of indigenous kids (Gokceada) were lower than those of dairy type (Turkish Saanen and Maltese) kids. Breed effect on ultimate meat pH, cooking loss, drip loss and Warner Bratzler shear force values were not significant. Meat samples from Turkish Saanen kids had higher redness (at 0, 1 and 24 h) and yellowness (at 24 h) values than Gokceada kids (P < 0.05). Breed had no significant effect on sensory characteristics except flavour intensity. Flavour intensity scores given to meat samples of Maltese kids were higher than those of Turkish Saanen and Gokceada kids (P < 0.01). In conclusion, dairy type breeds should be considered for meat production as well, with meat from Maltese kids potentially offering better colour and flavour intensity than that of Turkish Saanen kids.     

USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES 1

The net effect of increases in one palatability attribute (flavor) and decreases in other palatability attributes (amount of connective tissue; tenderness) as carcass maturity increased from “Calf” to “Beef” was that the composite measures of eating satisfaction (overall palatability ratings) were identical (4.8 and 4.8) for loin steaks from carcasses of the two age classes. Increases in maturity across the range from Ca⁰⁰ to A³³ had no effect (P > 0.05) on palatability of loin steaks; attempts to classify “Calf” vs. “Beef” or to assign relative maturity scores within the Calf class were not successful in identifying differences in palatability of loin steaks. Relative fatness (feathering; flank streaking; marbling; estimated or actual intramuscular fat content; subcutaneous fat thickness) was useful in accounting for the observed variability in palatability of meat from Calf and/or Beef carcasses and should be the basis for quality grade assessments. In no case did consideration of conformation or any relative maturity indicator improve significantly upon ability of relative fatness to explain variation in ratings for flavor, tenderness or overall palatability for loin steaks from either Calf or Beef carcasses. These data suggest that classification of certain bovine carcasses as “Calf” rather than “Beef” could be done more objectively than at present (perhaps for example, by using carcass weight) and that consideration of relative maturity should be eliminated in determining the USDA quality grades of Calf carcasses.