J. Anim Sci.
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J. Anim Sci. 1968. 27:1277-1283.
© 1968 American Society of Animal Science
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Influence of Sire and Length of Feeding on Palatability of Beef Steaks

R. J. Epley, W. C. Stringer, H. B. Hedrick, A. R. Schupp, C. L. Cramer and R. H. White2

University of Missouri, Columbia and Armour and Company, Chicago

Abstract

Short loin steaks from 200 beef steers were evaluated to determine the effects of sire, length of feeding, and sire x length of feeding upon flavor, tenderness, and over-all desirability. The steers were the progeny of 12 beef sires, neither the steers or the sires being a random sample of the population. Lot 1 was fed 139 days and thereafter, a lot was taken off feed every 28 days; for example, lot 5 was on feed 251 days.

Laboratory flavor intensity scores were affected by length of time on feed (P<.01) and by sire (P<.05). Significant (P<.01) differences in flavor desirability scores due to length of feeding and sire were observed by the laboratory panel but not by the consumer panel. Tenderness desirability scores were significantly (P<.01) affected by sire, length of time on feed, and by sire x length of time on feed in the laboratory panel. The consumer panel did not detect any significant differences in tenderness desirability (P<.05). Mean Warner-Bratzler shear values were significantly (P<.05) affected by sire and length on feed. Over-all desirability scores were significantly (P<.01) affected by sire, length of time on feed and by sire x length of time on feed in the laboratory panel. The consumer panel did not detect any significant differences in over-all desirability of the steaks.

Under the conditions of this study, feeding beyond 139 days (lot 1) did not result in consistent increases or decreases in flavor intensity, flavor desirability, tenderness desirability or over-all desirability. Sire and sire length of time on feed effects upon palatability appear to be worthy of further consideration.

Footnotes

2 Armour Beef Cattle Improvement, Chicago, Illinois.






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