| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH |
|
|
|
|||||||
|
|||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ARTICLE |
1 Department of Animal Sciences, University of Florida, Gainesville, FL 32611
2 Department of Animal Science, University of Nebraska, Lincoln, NE 68583
3 National Cattlemen's Beef Association, Englewood, CO 80155
* To whom correspondence should be addressed. E-mail: stelzleni{at}animal.ufl.edu.
 |
Abstract |
|---|
The objective of this study was to benchmark carcasses and muscles from commercially identified fed (animals that were perceived to have been fed an increased plane of nutrition prior to slaughter) and non-fed cull beef and dairy cows and A-maturity, USDA Select steers so that muscles could be identified from cull cow carcasses that may be used to fill a void of intermediately priced beef steaks. Carcass characteristics were measured at 24 h postmortem for 75 carcasses from five populations consisting of: cull beef cows commercially identified as fed (B-F, n = 15), cull beef cows commercially identified as non-fed (B-NF, n = 15), cull dairy cows commercially identified as fed (D-F, n = 15), cull dairy cows commercially identified as non-fed (D-NF, n = 15), and A-maturity, USDA Select grade steers (SEL, n = 15). Nine muscles were excised from each carcass (m. Infraspinatus, m. Triceps brachii - lateral and long heads, m. Teres major, m. Longissimus dorsi, m. Psoas major, m. Gluteus medius, m. Rectus femoris and m. Tensor fasciae latae) and subjected to Warner-Bratzler shear force testing and objective sensory panel evaluation after 14 d postmortem aging. Carcass characteristics differed (P < 0.05) among the 5 commercially identified slaughter groups for the traits of lean maturity, bone maturity, muscle score, hot carcass weight, fat color, lean color, marbling, ribeye area, 12th rib fat thickness, and preliminary yield grade. Carcasses from commercially identified fed cull cows exhibited more (P < 0.01) weight in carcass lean than did commercially identified non-fed cull cows. There was a group x muscle interaction (P = 0.02) for Warner-Bratzler shear force. Warner-Bratzler shear force and sensory overall tenderness values demonstrate that muscles from the SEL group were the most tender (P < 0.01) while muscles from the B-NF group were the least tender (P < 0.01). Sensory beef flavor intensity was similar (P > 0.20) among cull cow carcass groups and more intense (P < 0.01) than the SEL carcass group. Muscles from the SEL group exhibited less (P < 0.01) detectable off-flavor than the cull cow carcass groups, while the B-NF group exhibited the most (P < 0.01) detectable off-flavor. Although carcass and muscle quality from commercially identified fed cull beef and dairy cows was not similar to A-maturity, USDA Select beef they did show improvements when compared to non-fed cull beef and dairy cow carcasses and muscles.
Key Words: Cull cows, Benchmarking, Warner-Bratzler, Muscles
This article has been cited by other articles:
|
|
 |
|
  J. D. Allen, J. K. Ahola, M. Chahine, J. I. Szasz, C. W. Hunt, C. S. Schneider, G. K. Murdoch, and R. A. Hill Effect of preslaughter feeding and ractopamine hydrochloride supplementation on growth performance, carcass characteristics, and end product quality in market dairy cows J Anim Sci, July 1, 2009; 87(7): 2400 - 2408. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
S. Neill, J. A. Unruh, T. T. Marston, J. R. Jaeger, M. C. Hunt, and J. J. Higgins Effects of implanting and feeding zilpaterol hydrochloride on performance, carcass characteristics, and subprimal beef yields of fed cows J Anim Sci, February 1, 2009; 87(2): 704 - 710. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 R. D. Dijkhuis, D. D. Johnson, and J. N. Carter Case Study: Feeding Ractopamine Hydrochloride to Cull Cows: Effects on Carcass Composition, Warner-Bratzler Shear Force, and Yield Professional Animal Scientist, December 1, 2008; 24(6): 634 - 638. [Abstract] [PDF]
|
|
|
|
|
|
L. E. Patten, J. M. Hodgen, A. M. Stelzleni, C. R. Calkins, D. D. Johnson, and B. L. Gwartney Chemical properties of cow and beef muscles: Benchmarking the differences and similarities J Anim Sci, August 1, 2008; 86(8): 1904 - 1916. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH |
