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Effect of carcass weight/age on the compositional and sensory qualities of bull beef

Published online by Cambridge University Press:  03 October 2017

G. B. Mezgebo ,
F. J. Monahan ,
M. McGee ,
E. G. O’Riordan ,
I. R. Richardson  and
A. P. Moloney
G. B. Mezgebo*
Affiliation:
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath C15 PW93, Ireland
F. J. Monahan
Affiliation:
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
M. McGee
Affiliation:
Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath C15 PW93, Ireland
E. G. O’Riordan
Affiliation:
Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath C15 PW93, Ireland
I. R. Richardson
Affiliation:
School of Veterinary Science, Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, England, UK
A. P. Moloney
Affiliation:
Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath C15 PW93, Ireland
*
† E-mail: gebrehawerya.mezgebo@ucdconnect.ie
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Abstract

This study aimed to compare the quality of beef from suckler bulls raised on a high-energy concentrate ration and slaughtered at different carcass weights (CW)/ages. In total, 42 spring-born, Charolais and Limousin-sired, weaned suckler bulls were provided with a finishing diet of ad libitum concentrates and grass silage until they reached target CW of 340, 380 and 420 kg. Intramuscular fat (IMF) content tended (P<0.06) to be higher for 420 kg CW than for 380 and 340 kg CW. Sensory tenderness was lower (P<0.001) for 420 kg CW than for 380 and 340 kg CW. Juiciness was higher (P<0.05) for 420 kg CW than for 380 kg CW. Flavour liking was higher (P<0.05) for 420 and 380 kg CW (which did not differ) than for 340 kg CW. Overall, an increase in CW resulted in a slight increase in IMF content which could be responsible for the increase in juiciness and flavour liking of the beef. An increase in CW led to a decrease in the tenderness of the beef even though the overall liking of the beef was not affected.

Keywords

beefintramuscular fattendernessjuicinessflavour

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Type
Full Paper
Information
Advances in Animal Biosciences , Volume 8 , Supplement s1: Improving the quality and sustainability of beef production , October 2017 , pp. s6 - s9
Copyright
© The Animal Consortium 2017 

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