Abstract
The aim of the study was to investigate the effect of ageing (9 and 14 days) on beef obtained from Polish Holstein-Friesian bulls (n = 24) fed different dietary treatments containing the addition of herbal preparations (treatments: control, one and two herbal preparations). Between the 9th and 14th day of ageing, moisture and expressible water contents, Warner–Bratzler Shear Force (WBSF) and intensity of untypical taste significantly decreased, whereas redness, yellowness, chroma, intensity of meat aroma and tenderness increased. Interactions between ageing and dietary treatment on pH, expressible water, cooking loss and WBSF were noted. Using two herbal preparations in a dietary treatment enabled to obtain 9-days aged beef with similar tenderness as compared with 14-days aged beef from the control treatment. Therefore, it is possible to decrease the ageing time of beef by using a well-designed dietary treatment.
Highlights
There are many factors which affect beef quality, e.g. cattle breed, sex, age, pre- and post-slaughter handling
Due to the fact that the impact of herbal preparations on meat quality was widely discussed in previous paper, the aim of this study was to investigate the changes in the quality of longissimus lumborum, obtained from dairy cattle fed with different dietary treatments, that occur between 9th and 14th day of ageing, and to test the hypothesis that adding herbal preparations to HolsteinFriesian bulls’ feed decreases ageing time without a negative effect on beef quality
The following ingredients were included in the Optirum preparation: Trigonella foenum graecum, Woodfordia fruticosa, Andrographis paniculata, Phyllanthus emblica, Terminalia belerica, Terminalia chebula, Coriandrum sativum, Allium sativum, Balanites roxburghii, Curcuma longa, Zingiber officinale, Semecarpus anacardium herbal extracts and live yeast cultures, whereas Stresomix was composed of Ocimum sanctum, Withania somnifera, Phyllanthus emblica, Asparagus racemosus, Glycyrrhiza glabra, Tribulus terrestris, Mangifera indica, Shilajit herbal extracts
Summary
There are many factors which affect beef quality, e.g. cattle breed, sex, age, pre- and post-slaughter handling. There are reports showing similar or even better eating quality of beef obtained from dairy breeds (Devlin et al 2017), which indicates that meat obtained from dairy breeds might be valuable material for culinary applications. A key factor which determines beef tenderness and other eating attributes is ageing (Nian et al 2017b). Beef is usually aged for 7 to 21 days (Resconi et al 2018). The minimal ageing period is included in the guidelines for producing high quality beef in certified systems. The ageing period of 14 days is recommended
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