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The Effects of Carcass Electrical Stimulation and Cooler Temperature on the Quality and Palatability of Bull and Steer Beef^1,2,3,

US Department of Agriculture, Clay Center, NE 68933

Abstract

Hereford bulls (44) and Hereford steers (27) were slaughtered, the right sides electrically stimulated (ES) and carcasses initially chilled at cooler temperatures of 16 or 2 C for 12 h. Sides were subsequently placed in a 2 C cooler until 48 h postmortem. Longissimus muscle temperature and pH were monitored periodically during the 48-h postmortem period, quality and yield grade criteria were observed and samples were obtained for sensory panel and shear evaluation. Bull carcasses had lower (P<.01) quality grades, were leaner (P<.01) and darker (P<.01) in lean color than steer carcasses. Sensory panel scores for tenderness of meat obtained from bulls were about one panel score lower (P<.01), but no more variable than those for meat obtained from steers. Sensory panel scores for meat from carcasses chilled initially at 16 C were superior (P<.01) to those for meat from carcasses chilled at 2 C. Cooler temperature by sex interaction for palatability traits was unimportant (P>.05). High temperature conditioning did not improve the tenderness of meat from bulls to equal that of meat from 2 C control steer sides. Electrically stimulated sides exhibited more (P<.01) youthful 12th rib lean maturity scores than did control sides, but ES had no effect (P>.05) on quality grades. Electrical stimulation improved (P<.01) palatability characteristics about one-half of a sensory panel score in meat obtained from steer car-casses, but had no effect (P>.05) on meat obtained from bulls. It was concluded that high temperature carcass conditioning and ES were not adequate to improve the quality of meat obtained from bulls to equal meat obtained from steers. Results suggest that variation in tenderness associated with sex condition is perhaps related to the connective tissue component of meat rather than the myofibrillar component. Further research on the effects of sex on connective tissue in meat and the relationship of connective tissue to palatability are recommended.

¹ Cooperation of the Nebraska Agr. Exp. Sta., Univ. of Nebraska-Lincoln, is acknowledged.

² Mention of trade names, proprietary products or specific equipment does not constitute a guarantee or warranty of the product by the USDA and does not imply its approval to the exclusion of other products that may also be suitable.

³ Roman L. Hruska U.S. Meat Anim. Res. Center, ARS, USDA.

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				R. W. Purchas, D. L. Burnham, and S. T. Morris Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers J Anim Sci, December 1, 2002; 80(12): 3211 - 3221. [Abstract] [Full Text] [PDF]