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ARTICLE |
1 Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171
2 Department of Food Science and Human Nutrition, Iowa State University, Ames, 50011
3 Elanco Animal Health, Greenfield, IN 46140
* To whom correspondence should be addressed. E-mail: J.Daryl.Tatum{at}Colostate.edu.
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Abstract |
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Effects of ractopamine hydrochloride (RAC) supplementation and postmortem aging on palatability of beef from steers differing in biological type were evaluated using LM samples from British, Continental crossbred, and Brahman crossbred calf-fed steers (n = 98/type). Equal numbers of steers within each type were assigned to treatments of 0 or 200 mg·steer-1·d-1 RAC fed during the final 28 d of the finishing period. Warner-Bratzler shear force (WBSF) was measured at 3, 7, 14, and 21 d postmortem, and trained sensory panel (TP) evaluation was conducted using LM samples aged 14 d postmortem. A RAC x type interaction (P = 0.006) was detected for WBSF. Within each type, steers fed RAC produced steaks with greater (P < 0.05) WBSF values than steaks from control steers; however, the magnitude of the effect of RAC on WBSF was more pronounced among Brahman crossbreds (5.53 vs. 4.96 ± 0.10 kg) than among Continental crossbred (4.16 vs. 3.96 ± 0.10 kg) and British steers (4.10 vs. 3.75 ± 0.10 kg). The effect of RAC on WBSF, though diminished slightly by aging (mean WBSF difference: 3 d = 0.49 kg; 21 d = 0.24 kg), was not completely mitigated by 21 d of postmortem storage. Steers fed RAC produced steaks that received lower (P < 0.05) TP ratings for tenderness (8.09 vs. 8.95 ± 0.18) and juiciness (7.41 vs. 8.07 ± 0.16 kg), along with slightly lower (P = 0.06) ratings for beef flavor (6.67 vs. 6.93 ± 0.10 kg), compared with steaks from unsupplemented steers, regardless of type. Among the 3 biological types, Brahman crossbred cattle produced steaks with the greatest (P < 0.05) WBSF values at each aging period; WBSF values for steaks from British and Continental type steers did not differ (P > 0.05) at any aging time. Sensory panel ratings of tenderness, juiciness, and beef flavor were highest (P < 0.05) for steaks from British steers, and lowest (P < 0.05) for steaks produced by Bahaman type steers. Results from this study suggest that RAC supplementation decreases LM tenderness (WBSF and TP) of British, Continental crossbred, and Brahman crossbred steers, and that the effect of RAC on WBSF may be more pronounced in steaks from Brahman crossbred cattle than Continental type or British steers. Effects of RAC on WBSF were not completely mitigated by 21 d of postmortem storage.
Key Words: aging, beef, biological type, palatability, ractopamine, tenderness
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