The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

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dc.contributor.author Nian, Yingqun
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Prendiville, P.
dc.contributor.author Allen, P.
dc.date.accessioned 2017-07-27T11:45:29Z
dc.date.available 2017-07-27T11:45:29Z
dc.date.issued 2017-07-08
dc.identifier.citation Nian, Y., Kerry, J. P., Prendiville, R. and Allen, P. (2017) The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems, Irish Journal of Agricultural and Food Research, 56(1), pp. 31-44. doi: 10.1515/ijafr-2017-0003 en
dc.identifier.volume 56 en
dc.identifier.issued 1 en
dc.identifier.startpage 31 en
dc.identifier.endpage 44 en
dc.identifier.issn 2009-9029
dc.identifier.uri http://hdl.handle.net/10468/4277
dc.identifier.doi 10.1515/ijafr-2017-0003
dc.description.abstract Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein–Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits. en
dc.description.sponsorship Teagasc (Walsh Fellowship Scheme) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher De Gruyter Open en
dc.rights © 2017 Walter de Gruyter GmbH, Berlin/Boston. en
dc.subject Dairy breeds en
dc.subject Meat quality en
dc.subject Sensory attributes en
dc.subject Tenderness en
dc.subject Young bulls en
dc.title The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2017-07-27T11:38:41Z
dc.description.version Published Version en
dc.internal.rssid 404540892
dc.contributor.funder Teagasc en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Irish Journal of Agricultural and Food Research en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress Joe.Kerry@ucc.ie en


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