J. Anim Sci.
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J. Anim Sci. 1985. 60:1208-1218.
© 1985 American Society of Animal Science
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Effects of Cattle-Finishing Systems on Carcass Traits and Aging Methods on Loin Shrinkage and Steak Color1

R. L. Newsome2, W. G. Moody2, B. E. Langlois2, Nelson Gay2, Martin McMillan3 and J. D. Fox2

University of Kentucky, Lexington 40546-0215

Abstract

Two studies of forage-grain-fed cattle were conducted with Angus, Hereford, Angus x Herefords and Charolais. Study I consisted of 131 steers and heifers (group 1 = all forage, group 2 = forage plus limited grain, group 3 = forage plus extended grain, group 4 = drylot). Study II consisted of 35 heifers (group 1 = all forage, group 2 = forage plus limited grain, group 3 = forage plus extended grain). Cattle were slaughtered at local commercial packing plants. Carcasses were graded according to USDA standards, chilled for 72 h at 4 C and fabricated into wholesale cuts. Left loins were conventionally aged for 1, 2 and 3 wk at 4 C while right loins were vacuum packaged and aged for 1, 3 and 6 wk (study I) or 1, 3 and 5 wk (study II). Loin shrinkage was determined after each aging period. Loins from study II were cut into steaks (2.54 cm), wrapped in fresh meat wrap, displayed at 4 C under simulated retail conditions for 1, 3, 6 and 7 d and evaluated colorimetrically. Cattle from the drylot and forage-plus-extended-grain groups gained faster (P<.05) than those from the all-forage and forage-plus-limited-grain groups. Cattle from the forage-plus-extended-grain groups had higher (P<.05) yield grades than cattle from the other groups. All groups in study I graded USDA Good, with the forage-plus-extended-grain and drylot groups grading high Good and the limited-grain and all-forage groups grading low Good. Groups in study II that were fed diets that incorporated grain graded Choice while the forage group graded USDA Good. Fat color from the all-forage groups contained the most (P<.05, study I) yellow pigment. Vacuum-packaged loins sustained less shrinkage (P<.05) than the conventionally aged loins. Furthermore, conventionally aged loins from the all-forage groups had the largest amount (P<.05, study I) of shrinkage. Steaks from loins fabricated from the forage-plus-extended-grain and forage-plus-limited-grain groups (study II) generally had higher (P<.05) "Rd" color values than those from the all-forage group. No significant differences were found in any of the color values as a result of method of aging.

Footnotes

1 The investigation reported in this paper (No. 82-5-303) is in connection with a project of the Kentucky Agr. Exp. Sta. and is published with the approval of the Director.

2 Dept. of Anim. Sci.

3 Iowa Beef Packers, Inc., Route 92, Hillsdale, IL 61257.






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Copyright © 1985 by the American Society of Animal Science.