Abstract
The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality.
Highlights
Factors such as breed, gender, age of animal at slaughter, diet and feeding regime can influence muscle characteristics, which in turn affect meat quality [1,2,3]
The relative importance and value of particular meat quality traits vary according to the type of meat product being produced and marketed and the end target consumer of the product; e.g., tenderness is more important for beef meat than sheep meat [5]
Warner–Bratzler shear force (WBSF) and intramuscular fat (IMF) were negatively correlated, with higher fat-content meat being associated with lower shear force
Summary
Gender, age of animal at slaughter, diet and feeding regime can influence muscle characteristics, which in turn affect meat quality [1,2,3]. Meat quality attributes such as tenderness, colour, flavour, juiciness, and water-holding capacity (WHC)-related traits—cook-loss%. In order to meet the demand for the high-quality product anticipated by consumers, beef producers must focus on improving the quality in addition to quantity [7] This has increased the focus of both industry and academia on husbandry and breeding strategies aimed at improving meat eating quality traits [5]
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