Abstract
The objective of this study was to investigate the influence of grain-finishing on mature beef palatability. Beef strip loins (n = 15 per treatment) from 2 marbling score groups [Slight (SL) and Traces/Practically Devoid (TR/PD)] and 3 carcass types [young fed (YF), mature fed (MF), and mature unfed (MU)] were collected. Young fed and MF cattle were grain-finished prior to harvest, whereas, beef from MU cattle were not identified as being grain-finished prior to harvest. Consumer and trained sensory panels evaluated steaks for palatability characteristics. Additionally, Warner-Bratzler shear force (WBSF), collagen solubility, sarcomere length, and volatile compounds were evaluated. Consumer ratings were not influenced (P > 0.05) by an interaction of main effects. Slight samples were greater (P < 0.05) than TR/PD samples for tenderness, juiciness, flavor, and overall like. Trained panelists rated SL samples more tender (P < 0.01) than TR/PD samples. Additionally, YF and MU steaks were the most and least tender (P < 0.01), respectively. No differences (P > 0.05) were observed among SL samples for beef flavor, beef flavor intensity, or off-flavor intensity due to carcass type. However, TR/PD-MF and MU steaks had more intense (P < 0.01) off-flavors. Steaks from YF and MF carcasses had lower (P < 0.01) WBSF values than steaks from MU carcasses. Percentage of heat soluble collagen was greatest (P < 0.01) in YF carcasses. Among SL treatments, sarcomere length was not affected (P > 0.05) by carcass type; however, MF and MU carcasses with TR/PD marbling scores had shorter (P < 0.05) sarcomeres than YF carcasses. Various volatile compounds were influenced (P < 0.05) by treatment and showed relationships with sensory ratings. Improvements in palatability were observed due to grain-finishing mature cattle, suggesting an adequate degree of marbling could offset negative palatability traits typically associated with beef from mature cattle.
Highlights
The majority of beef produced in the US comes from fed steers and heifers less than 30 mo of age; beef cows accounted for 8.6% of all cattle slaughtered in the United States in 2016 (USDA National Agriculture Statistics Service, 2017)
These data do not represent a random selection of samples from these USDA maturity and marbling scores and are reported to aide in the discussion of sensory and chemical analyses
As previously reported (Tatum et al, 1982; O’Quinn et al, 2016), our study showed positive flavor attributes increased as marbling score and fat content increased
Summary
The majority of beef produced in the US comes from fed steers and heifers less than 30 mo of age; beef cows accounted for 8.6% of all cattle slaughtered in the United States in 2016 (USDA National Agriculture Statistics Service, 2017). It can be beneficial for producers to manage cull cows in a way that maximizes profitability. With the seasonality of weaning, this leaves many cull cows being sold in the fall directly after weaning when market prices are the least favorable (Amadou et al, 2014). Placing cull cows on a high-energy, corn-based diet prior to harvest increases carcass weights and improves palatability, and allows producers to refrain from selling their cull cows until market prices are more favorable (Little et al, 2002). Feeding cull cows a high-energy diet is an effective way to add pounds to beef carcasses, allowing for greater availability of red meat without increasing cattle numbers.
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