Beef Characteristics Research Articles

The area of loin eye in bulls of the Ukrainian Black-and-White dairy breed and its relationship with beef characteristics

The area of loin eye in bulls of the Ukrainian Black-and-White dairy breed and its relationship with beef characteristics

Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators

Comparative assessment results for quality indicators of meat samples obtained from Black Pied, Simmental and Aberdeen Angus young bulls and the influence of different temperature conditions on the quality of vacuum-packed beef during refrigerated storage are presented. The general chemical composition, physicochemical properties, and biological value of the samples based on the content of nonessential and essential amino acids were determined, as well as the protein quality index (PQI) and amino acid score. Analysis of the general chemical composition revealed higher moisture and protein content and the lowest fat content in Black Pied beef compared to other breeds. The amino acid composition of the protein showed a higher content of essential amino acids and the highest PQI value in Simmental beef. According to the calculation results, higher amino acid scores for lysine (149.1% and 129.1%) and tryptophane (200.0% and 240.0%) were noted in meat from Simmental and Aberdeen Angus young bulls, respectively. For the process of storing vacuum-packed meat in a cooled (at a temperature of 2.0 ± 0.5 °C) and superchilled state (minus 2.0 ± 0.5 °C) at a relative air humidity of 85%, a comparative analysis of changes in free amino acids and dynamics of hydrolytic and oxidative spoil- age of meat samples from various breeds was conducted. After 21 days of storage in a superchilled state, the content of free amino acids in Black Pied, Simmental and Aberdeen Angus beef was lower by 13.1% (P > 0.05), 24.1% (P ≤ 0.05) and 17.0% (P ≤ 0.01) compared to storage in a cooled state, respectively. For all studied samples stored in a cooled state, the acid number values were 40% to 41% (P ≤ 0.01) higher than in a superchilled state and peroxide number values were 20% to 23% (P ≤ 0.05) higher than in a superchilled state. It has been established that lowering the storage temperature of vacuum-packed beef helps to better preserve quality and ensure safety for meat from all breeds studied.

Consumer preferences for worker and supply chain risk mitigation in the beef supply chain in response to COVID‐19 pandemic

AbstractThe COVID‐19 pandemic strained the beef supply chain through plant closures and labor shortages. The pandemic highlighted worker safety inadequacies as well as system vulnerabilities to supply chain disruptions. One result has been political and media scrutinization of beef processing concentration as a culprit for these disruptions. Breaking plants up into smaller, more geographically dispersed processing could help mitigate risk from large plant closures but would likely result in higher retail prices because of lost scale economies. Additionally, improving worker safety likely means slower processing even in larger plants, again likely raising retail prices. We use a choice‐based conjoint analysis to examine to whether and to what extent consumers would be willing to pay higher prices to support smaller plant sizes and improved worker safety, among other beef characteristics. Findings of the study suggest that consumers do not care, at least directly, about plant size but are willing to pay to reduce food miles for processed beef (indirectly implying more geographic dispersion). Consumers are also WTP to improve worker safety. Results also show positive willingness to pay for characteristics such as “grass‐fed” which is consistent with other studies. [EconLit Citations: Q13, Q18, C25, C83].

Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum

Bos taurus indicus temperament is variable and affects beef tenderization. Our objective was to investigate temperament and performance of non–castrated Nellore and identify groups based on Longissimus lumborum (LL) pH decline as well as beef characteristics produced by those groups. We investigated 94 animals with a subset of carcasses (n = 24) selected based on LL pH at 24 h postmortem (pm) to represent two groups: resistant to pH decline (> 5.8 called pH–Res; n = 10) and normal (< 5.7 called pH–Nor; n = 14). Steaks were fabricated from the LL muscle and randomly assigned to aging (2, 7, 14, and 21 days). Sarcomere length, cooking loss, myofibrillar fragmentation index (MFI), and Warner–Bratzler shear force (WBSF) were determined. Data on temperament were investigated in a multivariate approach, while beef data were compared between groups using the analysis of variance. Rectal temperature at the beginning of the finishing phase and total weight gain were greater and related to animals in the pH–Res group (p < 0.01 and p = 0.03, respectively). Temperature and pH decline curves, sarcomere length, and cooking loss revealed that pH–Res produced beef with lower quality compared to the pH–Nor group. Results for MFI and WBSF did not show differences between groups within each time pm; however, overall steaks from pH–Res were tougher (p = 0.06). Incidence of LL pH between 5.8 and 5.9 at 24 h pm did not compromise the tenderization rate or extension; however, it affected the water holding capacity in this population of Nellore cattle.

Evaluation of sires according to offspring beef quality

Beef production in the Russian Federation is mainly based on the use of over-replacement young animals and culled adult cattle of dairy and dual purpose breeds, and only 10 % of it is obtained from cattle of specialized beef breeds and their crossbreds. The selection and widespread use of the best breeding sires will help to increase the dairy and meat productivity of cows and overcome the negative correlation between the most important selected traits in large numbers of livestock. The results of the evaluation of the off spring of sires of Simmental breed of domestic and foreign selection (Canadian), as well as the sire of Red-and-White dairy breed have been presented in the article. The complex index of the sire Sokol 1335/6330 TS-2811 of Simmental breed of the Canadian selection (purebred), born in 1999 in the collective farm of name after Ilich in the Kalacheyevsky district in the Voronezh region (color pale-mottled), according to the beef characteristics of the off spring was 116, which corresponds to the international category EX – “excellent” (KI[sub]1[/sub]). From this it follows that the sire Sokol 1335/6330 TS-2811 is an improver for beef productivity with the assignment of category C[sub]1[/sub]. The sire Redky 6631 TS-2710 belongs to the line Signal 4863, born in 1989 in the state farm “Moskovsky” in the Kharkiv region (color pale-mottled) of domestic selection received the complex index 102 for the beef productivity of off spring, corresponding to KI[sub]3[/sub] (G) – “good” with the assignment of category C[sub]3[/sub]. The sire Pamir 9060,2566 CGF-123 of Red-and-White breed belongs to the line Siling Traijun Rocket 252803, which has the A[sub]3[/sub]B[sub]3[/sub] breeding category, is the loser in terms of the meat productivity of the off spring. It follows from this that the sons of sires of Simmental breed of the domestic and Canadian selection have the advantage in beef productivity over the sons of the sire of Red-and-White breed.

Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling

The availability of portable and handheld NIR instruments on the market opens up new possibilities in meat analysis. However, there is lack of research comparing different NIR instruments for evaluating beef characteristics from spectra obtained directly on the meat surface. Our aim, therefore, was to build and test calibration and prediction models for predicting beef characteristics, and to compare the performances of three NIR instruments differing in size and characteristics: a transportable visible-NIR spectrometer (Vis-NIRS), a portable (NIRS), and a hand-held Micro-NIRS. Spectra were collected from 178 beef samples (Longissimus thoracis muscle) from the meat surface in the abattoir. The spectra were subjected to different mathematical pretreatments then partial least square regressions. The results showed that all instruments predicted dry matter, protein and lipids with R2VAL 0.23 to 0.70; pH and cooking loss R2VAL 0.19 to 0.25; and color R2VAL 0.35 to 0.77. Overall, the prediction performances of the three instruments were similar, although Micro-NIRS performed better in some respects.

Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

The objective of this study was to determine the thermodynamic and physical properties of beef strip loin steaks of varying thicknesses and USDA quality grades cooked with high and low grill surface temperatures. Thermal characteristics described by changes in the denaturation temperature (between 55°C – 60°C) and enthalpies of protein denaturation (70°C – 75°C) both differed (P = 0.031 and P = 0.001, respectively) among thick steaks, with thick steaks cooked on a high grill surface temperature having a lower denaturation temperature and enthalpy compared with thick steaks cooked on a low grill surface temperature. No differences (P &amp;gt; 0.05) were observed among thin steaks for denaturation temperature or enthalpy. The elastic behaviors of the surface and center of the steaks were analyzed to determine how the microstructure of the beef responded to applied stress. The elastic behavior of steak centers was influenced in a three-way interaction (P = 0.029) between quality grade, steak thickness, and grill surface temperature. The elastic behavior of the surface of steaks was influenced by the interaction of quality grade and steak thickness (P = 0.031). These interactions, along with the differences in the thermal characteristic of proteins, suggest that the microstructure of steaks was affected by each cooking treatment group. Hardness, resilience, and chewiness were each influenced by a three-way interaction (P = 0.023; 0.014; and 0.030; respectively). Thin steaks possessed greater cohesiveness (P = 0.038) and shear force ( P = 0.007) values. Meanwhile, thin steaks exhibited lower springiness (P = 0.002). The measured alterations in thermal and physical proper- ties in the beef steaks suggest that the composition, thickness, and cooking regiments impact the microstructure of beef, and this was ultimately confirmed through textural measurements. The results of this research can be used in the design of cooking processes that match beef characteristics.

Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage

The effect of alginate edible coating and the addition of two levels of basil (Ocimum spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and on consumer acceptability were evaluated. Four treatments were developed: CON (control-without coating), AEC (with alginate edible coating), B01 (with alginate edible coating + 1% of basil extract) and B02 (with alginate edible coating + 2% of basil extract). The addition of basil increased the polyphenols and antioxidant activity of meat and reduced the lipid oxidation. The pH values were not altered by the addition of basil and ageing time. The meat with coating was darker, more red and yellow. The inclusion of basil extract in the alginate-based edible coating improved meat acceptability. Thus, edible coatings with natural sources of antioxidants improve meat stability during storage and can be used in the food industry.

MEAT PHYSICAL AND SENSORIC QUALITY OF BRAHMAN CROSS CATTLE FED PINEAPPLE WASTE AS FIBER SOURCE

Meat quality represents meat properties known by consumers and affects their acceptance. Feed is one of the factors affecting meat quality. Utilization of pineapple waste as a fiber source in cattle feeding is potential to reduce feed cost. Pineapple waste can be used as feed and as meat tenderizer. However, many believes that feeding pineapple waste to cattle distract beef quality. This study was aimed at assessing meat sensory quality of Brahman Cross cattle fed pineapple waste as fiber source. Six Brahman Cross (BX) cattle aged 2.5-3 years were used. The cattle were fattened for 120 days. Three cattle was fed rations containing concentrate and pineapple waste silage and the remaining cattle was fed rations containing concentrate and corn leaf silage. In the end of the study period, the animals were slaughtered and meat was cut based on the commercial slaughtering standard. Meat samples of Longissimus dorsi muscles were taken. Beef sample aging was conducted at 0ºC for 3 months. Measurements of beef characteristics were taken monthly. A completely randomized design was used. Data were subjected to a Kruskal Wallis test and meat physical characteristics were analysed by repetaed measurement analysis of variance. The parameters observed comprised pH values, tenderness, cooking loss, water holding capacity, meat colors (L*, a*, b* value), organoleptic test hedonic and hedonic quality (aroma, tenderness, color, and mucus). The results showed that the pineapple waste did not have significant influences on meat physical characteristics observed, except meat color a* values at two month aging, meat color L* value at three month aging. It was concluded that pineapple was could be used as a fiber source in beef cattle fattening with no negative effect on meat quality.

DESEMPENHO, CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE NOVILHAS DA SEXTA GERAÇÃO DO CRUZAMENTO CHAROLÊS X NELORE ABATIDAS AOS 18 MESES DE IDADE

Resumo O objetivo do presente estudo foi avaliar o desempenho, as características quantitativas da carcaça e qualitativas da carne de novilhas de sexta geração oriundas do cruzamento entre as raças Charolês e Nelore abatidas aos 18 meses de idade. Os tratamentos testados foram os grupos genéticos 43/64 Nelore 21/64 Charolês (4364NE) e 43/64 Charolês 21/64 Nelore (4364CH). Foram utilizadas 36 novilhas, com idade média de 15 meses e peso médio inicial de 262 kg de peso corporal. Os animais foram terminados em pastagem de sorgo forrageiro, recebendo suplementação em nível de 1% do peso corporal. O grupo genético dos animais não influenciou os seus desempenhos, com ganhos de pesos diários de 0,827 e 0,860 kg para animais 4364NE e 4364CH, respectivamente. As características de carcaça não foram influenciadas pelo grupo genético dos animais, com pesos médios de carcaça quente de 197,46 e 193,19 kg e 56,68% e 55,63%, para animais 4364NE e 4364CH, respectivamente. Foram observados para cor, textura, suculência e maciez valores médios entre os tratamentos de 4,41; 4,27; 6,04 e 6,24 pontos, respectivamente. As predominâncias genéticas da sexta geração do cruzamento Charolês x Nelore não afetam as características de desempenho, carcaça e carne de novilhas.

Beef Quality Classification based on Texture and Color Features using SVM Classifier

Beef quality can be examined visually by observing the beef color or texture using human eyes. This manual method is very simple yet very subjective because of differences in knowledge about fresh or defective beef characteristics and differences in accuracy. Therefore, a system that can automatically classify beef quality whether it is still fresh or already defective is needed. In this research, we developed a system that can classify beef quality based on its color and texture features using Support Vector Machines classifier. Statistical approach and Gray Level Co-Occurrence Matrix (GLCM) methods were used for the feature extraction process. The total of data used in this research was 480 images, divided into training and testing datasets. The highest accuracy was 97% for cold beef when the system was tested using color features of HSI color space.

Evaluation of beef Characteristics during Preservation

Evaluation of beef Characteristics during Preservation

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability.

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.

Contribution of cross-links and proteoglycans in intramuscular connective tissue to shear force in bovine muscle with different marbling levels and maturities

To explain the factors contributing to the changes in shear force, pyridinoline cross-links and proteoglycans (decorin and glycosaminoglycans) were investigated in longissimus thoracis (LT) taken from Qinchuan steers. In LT muscles with different marbling levels (C, B, A, S) and the same teeth maturity (group I), the contents of cross-links, decorin and glycosaminoglycans (GAGs), as well as the shear force declined gradually with increasing marbling while the collagen heat solubility increased. In group II, the heat solubility gradually declined by 58.22% along with the teeth maturity from 0 to 8 permanent incisors at the same marbling level, whereas the shear force increased by 37.49%. The contents of cross-links, decorin and GAGs increased to 0.72 μmol/g collagen, 34.86 μg/g collagen and 25.46 mg/g collagen respectively. Multivariate statistical results indicated that the shear force was positively correlated with the inherent intramuscular connective tissue traits (content of mature cross-links and proteoglycans) and relied more on the collagen heat solubility than on the content of total collagen. The distribution of the score plots definitely indicated that “youthful and marbled” beef had similar beef characteristics, such as high collagen heat solubility and low shear force.

SNP included in candidate genes involved in muscle, lipid and energy metabolism behave like neutral markers

Studies of population structure and diversity in cattle have provided insights into the origins of breeds, their history and evolution, and allow the identification of global livestock diversity hotspots, which is important for conservation of diversity. Genetic diversity, genetic relationship, population structure, and the presence of hotspots of genetic diversity among 15 European bovine breeds from five countries were assessed using 435 single nucleotide polymorphisms (SNP) markers identified in candidate genes for muscle, lipid and energy metabolism, thus providing the opportunity to compare the breed relationships obtained using putatively functional markers with previous data using neutral loci. Individuals belonging to 11 breeds tended to be clearly assigned to a single cluster when the number of pre-defined populations reached a maximum in the likelihood of the data at K = 12, whereas Asturiana de los Valles, Danish Red, Simmental, and Avileña-Negra Ibérica displayed a greater degree of admixture, which may be explained by their diverse ancestry. Although overall results were in agreement with those reported by studies based on neutral genetic variations, some additional breed relationship information emerged using markers in candidate functional loci, including the relationship between the Asturiana de los Valles and Piedmontese, and Danish Red and Charolais breeds. This study indicates that the analysed loci have not been main targets for selection or for adaptation processes, but also that SNP within candidate genes related with beef characteristics and performance may provide a slightly new perspective on past breeding and may also help in the development of strategies for the rational conservation of livestock diversity.

Preservation Effect of Rhubarb and Cinnamon Extracts on Fresh Beef

The effect of rhubarb ethanol extracts (REE) and cinnamon essential oil (CEO) were used individually and in combination to maintain quality of fresh beef steaks stored for 18 days at 4±1°C was investigated. Beef characteristics, including pH, total viable counts (TVC), instrumental color (CIE a*), lipid oxidation (TBARS) and total volatile base nitrogen (TVB-N) were determined. The treatments significantly inhibited bacterial growth (p&lt; 0.05) and maintained the pH, TVB-N, TBARS of beefsteaks and reduced instrumental color loss (p&lt; 0.05). The results indicated that the treatments could efficiently maintain quality of fresh beef during storage and the combination of CEO and REE antimicrobial packaging had better application potential on fresh beef preservation.

Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef

The utility of packaging films consisting of cast polypropylene/polyvinyl alcohol with rhubarb ethanolic extracts (REE) and cinnamon essential oil (CEO) in maintaining fresh beef quality was investigated. Fresh beefsteaks were packed with antimicrobial films containing different concentrations of REE and CEO. Beef characteristics, including pH, total viable counts, instrumentally measured color, weight loss, total volatile base nitrogen (TVB-N) and sensory quality were determined. All experimental films significantly inhibited bacterial growth (p<0.05) and maintained the pH and TVB-N of beefsteaks. Three of four experimental films significantly reduced instrumental color loss (p<0.05). Antimicrobial packaging films efficiently maintained the quality of fresh beefsteaks during storage.

Effects of 35% corn wet distillers grains plus solubles in steam-flaked and dry-rolled corn-based finishing diets on animal performance, carcass characteristics, beef fatty acid composition, and sensory attributes1

Fifty-four individually-fed Hereford-Angus cross steers (initial BW = 308 ± 9 kg) were used in an unbalanced randomized block design with a 2 × 2 factorial treatment arrangement to determine effects of corn processing method and corn wet distillers grains plus solubles (WDGS) inclusion in finishing diets on animal performance, carcass and beef characteristics, and sensory attributes. Dietary treatments included steam-flaked corn- (SFC) and dry-rolled corn (DRC)-based finishing diets containing 0 or 35% WDGS (DM basis; 0SFC and 35SFC, 0DRC and 35DRC, respectively). Yellow grease was used to equilibrate fat content of diets. Steers were fed 174 d, and were harvested on a single date when the mean ultrasound fat thickness was estimated to be 1.30 cm. No interactions between corn processing and WDGS were observed for performance or carcass characteristics (P ≥ 0.11). Final BW (556 ± 14 kg) and ADG (1.43 ± 0.06 kg) were not affected (P ≥ 0.25) by dietary treatment. Steers fed SFC-based diets consumed less feed, and were 10.6% more efficient (P < 0.01) than those fed DRC-based diets. Including WDGS in finishing diets improved feed efficiency of steers consuming both SFC- and DRC-based diets (P ≤ 0.04). Dietary treatment did not affect HCW, dressing percentage, fat thickness, or yield grade (P ≥ 0.27). Including WDGS in finishing diets decreased the concentration of 16:1cis-9, 18:1cis-9, and 18:1cis-11 fatty acids, and tended (P ≤ 0.10) to increase total fat concentration of steaks compared with diets without WDGS. A corn processing method by WDGS interaction was detected for 18:1trans-11 where steaks from 0DRC diets had decreased concentrations compared with other diets. There were no dietary effects on palatability attributes (P > 0.20). Livery-organy aromatics (P = 0.03) and sweet basic tastes (P = 0.01) in steaks from the 35SFC treatment were more intense than in other treatments, but were barely detectable. Thiobarbituric acid reactive substances tended to be greater in steaks from steers fed WDGS after 5 d of storage (P = 0.10), and were greater after 7 d. (P < 0.01). Inclusion of WDGS used in this experiment improved G:F with minimal impacts on carcass characteristics. Both WDGS inclusion and corn processing method impacted fatty acid composition. However, diet had minimal impacts on palatability attributes. When compared with diets fat-equilibrated with yellow grease, the primary concern with incorporating WDGS appears to be decreased shelf-life after 5 d of storage.

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

A consumer study was conducted to determine the most popular beef seasonings used in three countries: Argentina, United States (US), and Spain. Once the typical cooking methods and seasonings in these countries were established, descriptive analysis was used to determine the differences in the main flavor attributes, particularly the impact on beef characteristics, of the samples. Large variations were found in the consumer practices in the studied countries, and the preferred seasonings from each country were identified. This study showed that on average US consumers would prefer beef products with more initial flavor impact, brown/roasted and salty characteristics than Argentinian or Spanish consumers. The addition of seasonings changed some of the main beef attributes, but the changes were dependent on the cooking method. Beef identity (Beef ID), brown/roasted, and bloody/serumy were the attributes most affected when adding different seasonings.

Effect of animal age and gender on fatty acid and elemental composition in Austrian beef applicable for authentication purposes

AbstractThe main aim of the present study was to find differences in the content of fatty acids and variations in elemental composition in beef samples of longissimus dorsi muscle related to cattle age and gender. A further goal was to describe interrelations among the selected variables (descriptors) characterising the samples. For this purpose, an extensive data table was compiled, which contains chemical descriptors specifying forty-six beef samples originating from four well-known Austrian grassland-based beef labels. The following descriptors were investigated: (a) concentrations of 33 fatty acids, (b) concentrations of 19 elements, (c) contents of dry-mass, protein, intramuscular fat, and ash, (d) total content of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), and poly-unsaturated fatty acids (PUFA), (e) total contents of omega-3 (n-3) and omega-6 (n-6) PUFA and their ratio. The correlation analysis provided a number of statistically significant correlations among the descriptors, which were concordant with the results of the principal component analysis and cluster analysis. Furthermore, the effect of age and gender of cattle (both acting as target factors) on the fatty acid content and elemental composition of beef was examined by analysis of variance (ANOVA) and appropriate non-parametric tests. Several important interrelations among the beef characteristics investigated were also discovered. Finally, the most relevant beef descriptors were utilised in linear discrimination analysis (LDA) for predicting the slaughter age of the cattle for beef authentication.