J. Anim Sci.
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J. Anim. Sci. 2004. 82:1190-1194
© 2004 American Society of Animal Science

ANIMAL PRODUCTS

Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product1

G. G. Hilton2, J. G. Gentry3, D. M. Allen4 and M. F. Miller5

Department of Animal and Food Science, Texas Tech University, Lubbock 79409

5 Correspondence: Box 42162 (phone: 806-742-2804; fax: 806-742-0169; e-mail: mfmrraider{at}aol.com).

Abstract

Cattle (n = 303) were visually selected from four feed yards to represent six phenotypes (English [EN; n = 50], 3/4 English-1/4 Brahman [ENB; n = 52], 1/2 English-1/2 Exotic [ENEX; n = 56], 1/2 English-1/4 Exotic-1/4 Brahman [ENEXB; n = 47], 3/4 Exotic-1/4 Brahman [EXB; n = 49], and 1/2 Exotic-1/4 English-1/4 Brahman [EXENB; n = 49]). Carcasses were processed at a commercial beef packing facility, and strip loins were collected after 48-h chilling. Strip loins were aged for 14 d at 2°C and frozen at -20°C for 3 to 5 d before three 2.5-cm-thick steaks were cut for Warner-Bratzler shear force (WBSF) determinations and sensory evaluations. Phenotype EN had the highest (P < 0.05) adjusted fat thickness, and EXB had adjusted fat thickness that was lower (P < 0.05) than all other phenotypes except EXENB. Carcasses of EN and ENB had smaller (P < 0.05) longissimus muscle areas than phenotypes ENEX, EXB, and EXENB. Phenotype EN produced carcasses with the highest (P < 0.05) numerical yield grade, whereas carcasses originating from phenotype EXB had lower (P < 0.05) numerical yield grades than all other phenotypes except ENEX. No differences (P > 0.05) were found among phenotypes for mean WBSF values or sensory panel ratings for initial and sustained tenderness, initial and sustained juiciness, beef flavor characteristics, and overall mouthfeel. More than 90% of steaks from carcasses of all phenotypes had WBSF values less than 3.6 kg when cooked to an internal cooked temperature of 70°C. Results from this study indicated that all phenotypes represented in this study could be managed to produce tender beef.

Key Words: Beef • Cattle • Phenotype • Tenderness






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