Abstract
A split-plot design was used to study effects of male status (bull vs steer), zeranol implants, breed types (Angus vs Limousin) and electrical stimulation on palatability traits of five major muscles when all animals were fed to a similar fat-thickness endpoint. Warner-Bratzler shear (WBS) determinations and taste-panel evaluations were performed on the longissimus, adductor, semimembranosus, semitendinosus and biceps femoris muscles removed 24 h postmortem. Breed was the most consistent main effect difference, with Angus cattle having lower WBS values than Limousin for the longissimus and semitendinosus muscles. Angus cattle also were favored in many sensory traits. Few significant differences were noted between bulls and steers in taste-panel traits. Differences due to electrical stimulation were most evident in the longissimus muscle, with higher panel-evaluation scores, an enhancement of marbling and lean color and a lower incidence of heat ring. The implant tended to have negative effects on palatability in this trial. An overall ranking of the five muscles based on WBS from most tender to least tender was: adductor, semimembranosus, longissimus, semitendinosus and biceps femoris. Correlations of palatability traits of one muscle to other muscles within an experimental unit were found to be low.
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