Abstract
The objective of this study was to determine the influence of two finishing systems (grain- or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain- or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences.
Highlights
Production and consumption of bison (Bison bison) has increased significantly since they were hunted to near extinction in North America during the late 1800s [1,2]
Miller et al [96] classified steaks with a shear force value < 3.0 kg to be very tender, which could allow for premium opportunities. Bison steaks from both finishing systems aged for at least 14 days were below 3.0 kg, indicating favorable eating quality characteristics. These data indicate that finishing system impacts composition of bison carcasses, nutrient profile of bison meat, and measures of meat quality
Grain-finished bison heifers had increased carcass weights, backfat thickness, ribeye area, and marbling compared to grass-finished heifers
Summary
Production and consumption of bison (Bison bison) has increased significantly since they were hunted to near extinction in North America during the late 1800s [1,2]. Meat quality and consumer preferences for bison are not well characterized, which limits opportunities to expands markets. Both grain- and grass-finishing systems are utilized within the industry, contributing to product variation. Several beef studies have reported that finishing system can impact meat quality [7,8,9,10,11,12], since the nutrient composition of the feed and amount of dietary energy available to the animal can modify carcass composition [13], including the amount of intramuscular fat and the fatty acid profile. Forage-finished beef has been reported to have an increased PUFA to SFA ratio and an improved n-6 to n-3 ratio [23,24]
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