Effects of castration on carcass composition, meat quality, and sensory properties of beef produced in a tropical climate

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dc.contributor.author Rodriguez, Julio
dc.date.accessioned 2012-04-13T20:24:47Z
dc.date.available 2012-04-13T20:24:47Z
dc.date.issued 2012-04-13
dc.identifier.uri http://hdl.handle.net/2097/13603
dc.description.abstract Forty-eight Brahman-cross male calves were fed to 26 mo of age and used to determine carcass cutability and meat quality characteristics of four muscles from intact bulls and steers castrated at 3, 7, or 12 mo of age grown under tropical pasture conditions. Longissimus lumborum (LL), Psoas major (PM), Gluteus medius (GM), and Semitendinosus (ST) steaks were aged for 2, 7, 14, or 28 d for Warner Bratzler shear force (WBSF) analysis. Live weight, carcass traits, and total subprimal yields were not affected by male sex condition. For PM, GM, and ST steaks, WBSF values were similar for steaks from intact bulls and steers castrated at all ages. For both PM and GM muscles, steaks aged for 28 d had the lowest (most tender) WBSF values and steaks aged for 2 d had the highest WBSF values. For the ST, WBSF values were highest for steaks aged 2 d. A treatment × aging interaction was detected for LL WBSF values. At 14 d of aging, LL steaks from steers castrated at 3 mo tended to have lower WBSF values than those from intact bulls. At 28 d of aging, steaks from steers had lower WBSF values than steaks from intact bulls and steaks from steers castrated at 3 mo tended to have lower WBSF values than steaks from steers castrated at 12 mo. For LL steaks from steers castrated at 3, 7 or12 mo, WBSF values linearly decreased with increased days of aging. Although all sensory panel data collected were not statistically different, LL steaks from steers castrated at 3 mo tended to have higher (more tender) scores for overall tenderness than steaks from intact bull. This study indicates that castration at 3 mo would be the recommended production practice as it provided the greatest improvement of LL tenderness over intact bulls with no differences in carcass traits or subprimal yields. The degree of improvement in tenderness due to aging is muscle dependent. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Beef en_US
dc.subject Bulls en_US
dc.subject Steers en_US
dc.subject Aging en_US
dc.subject Tenderness en_US
dc.title Effects of castration on carcass composition, meat quality, and sensory properties of beef produced in a tropical climate en_US
dc.type Thesis en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Department of Animal Sciences and Industry en_US
dc.description.advisor John A. Unruh en_US
dc.subject.umi Agriculture, General (0473) en_US
dc.date.published 2012 en_US
dc.date.graduationmonth May en_US


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