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http://hdl.handle.net/2097/851
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| Title: | Nutritional regime effects on quality and yield characteristics of beef |
| Authors: | Harrison, A.R.
Smith, M.E.
Allen, D.M.
Hunt, M.C.
Kastner, C.L.
Kropf, D.H. |
| Publication Date: | 1978 |
| Type: | Article (publisher version) |
| Journal: | Journal of animal science |
| Volume: | 47 |
| Issue: | 2 |
| Starting Page: | 383 |
| Ending Page: | 388 |
| Publisher: | American Society of Animal Science |
| Keywords: | Food science
Beef
Nutritional regimes
Quality
Yield |
| Abstract: | Quality and yield characteristics of 38 crossbred
steer carcasses were evaluated to measure
the effects of four nutritional regimes: grass-fed
-- winter growing ration (2.18 Mcal ME/kg),
followed by summer grazing; short-fed = same
as grass-fed, followed by 49 days in drylot on a
high grain ration (3.11 Mcal ME/kg); long-fed =
same as short-fed, except fed 98 days in drylot;
and forage-fed = same as grass-fed, followed by
98 days in drylot on a high forage ration (2.84
Mcal ME/kg).
Higher marbling scores and quality grades
and a whiter external fat resulted from increased
feeding. Lean texture did not differ
(P<[.05) among feeding regimes, but tended to
be finer in longer fed cattle. Bone maturity
increased over a 98-day feeding period, but
remained well within the A maturity range.
Longer feeding increased carcass weight, fat
thickness, ribeye area, internal fat and numerical
yield grade and reduced cooler shrinkage.
All taste panel responses (tenderness, desirability
of flavor of lean and fat and juiciness) to
longissimus samples favored longer fed beef.
Generally, nutritional regime did not affect
shear force measurement, however, some differences
in shear force were noted in biceps
femoris muscle. Carcasses from cattle fed the
longest time and the highest plane of nutrition
had the most desirable quality and palatability
characteristics. This study indicates that carcasses
from cattle fed a high quality ration for a
certain period of time will be of acceptable
palatability regardless of marbling level or availquality
grade. |
| URI: | http://hdl.handle.net/2097/851 |
| Appears in Collections: | Faculty Research, Publications, and Presentations
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