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.authorNian, Yingqun
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorPrendiville, P.
dc.contributor.authorAllen, P.
dc.contributor.funderTeagascen
dc.date.accessioned2017-07-27T11:45:29Z
dc.date.available2017-07-27T11:45:29Z
dc.date.issued2017-07-08
dc.date.updated2017-07-27T11:38:41Z
dc.description.abstractExpansion 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.sponsorshipTeagasc (Walsh Fellowship Scheme)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationNian, 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-2017-0003en
dc.identifier.doi10.1515/ijafr-2017-0003
dc.identifier.endpage44en
dc.identifier.issn2009-9029
dc.identifier.issued1en
dc.identifier.journaltitleIrish Journal of Agricultural and Food Researchen
dc.identifier.startpage31en
dc.identifier.urihttps://hdl.handle.net/10468/4277
dc.identifier.volume56en
dc.language.isoenen
dc.publisherDe Gruyter Openen
dc.rights© 2017 Walter de Gruyter GmbH, Berlin/Boston.en
dc.subjectDairy breedsen
dc.subjectMeat qualityen
dc.subjectSensory attributesen
dc.subjectTendernessen
dc.subjectYoung bullsen
dc.titleThe eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systemsen
dc.typeArticle (peer-reviewed)en
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