DIETARY EFFECTS ON BEEF COMPOSITION. 4. Processing and Palatability Attributes

Abstract

SUMMARY– The influence of dietary regimen of 104 half‐sib Angus steers allotted to 1 of 13 combinations of hay, corn silage and corn concentrate, and of slaughter weights of 284 vs. 340 kg and 409 vs. 454 kg (live weight) on processing qualities and palatability of beef was studied. Measurements included postmortem glycolytic activity, water‐ and fat‐binding capacity, textural properties, cooking losses, flavor and juiciness of selected muscles. Results showed that feeding regimens had a greater effect than did slaughter weight on qualities studied. Corn silage in the early dietary regimen of cattle weighing 284 and 340 kg resulted in significantly lower pH values (5 and 45 min post‐mortem), higher amounts of glycogen at slaughter and greater water‐ and fat‐binding capacity as compared to hay. Similar effects of early diet were noted for 5‐ and 45‐min pH and water‐binding capacity in cattle fed to heavier weights (409 and 454 kg); however, in these animals the early‐hay diet resulted in greater muscle glycogen deposition than the early‐silage diet. Steaks from animals fed corn silage in the early period were determined to be more tender by both shear values and panel scores and were more juicy and flavorful than those from hay‐fed animals. These differences in palatability due to early diet were still evident after the cattle had been fed to heavier (409 and 454 kg) weights. When steers weighing 409 and 454 kg were grouped together, the effects of feeding regimen during the intermediate period were considerably less pronounced than those of the early feeding period.