18 research outputs found
Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems
Compositional, organoleptic, metabolic enzyme activity and fibre characteristics of muscle from bulls with different growth paths to a common carcass weight
Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems
A Multivariate Approach for Identification of Optimal Locations with in Ethiopia's Wheat Market to Tackle Soaring Inflation on Food Price (Extended Version)
The effect of extended post-mortem ageing on the Warner–Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age
peer-reviewedwere examined. Spring-born Angus × Holstein-Friesian heifers (n = 48) and Belgian Blue ×
Holstein-Friesian heifers (n = 48) were slaughtered, within sire breed, at 20 or 25 mo of age. Approximately 48 h
post-mortem, LT steaks (2.5 cm) were removed, and either stored at −20°C for chemical analysis or vacuum-packed,
stored at 2°C for 7, 14 or 28 d post-mortem and then at −20°C pending Warner–Bratzler shear force (WBSF) analysis.
Muscle from Angus-sired heifers had higher (P < 0.001) intramuscular fat (IMF) concentration, lower (P < 0.001)
proportion of type IIX muscle fibres and higher (P < 0.001) proportion of type IIA and type I muscle fibres compared to
muscle from Belgian Blue-sired heifers. Collagen characteristics did not differ between sire breeds. Later slaughter
increased (P < 0.001) IMF concentration and decreased (P < 0.001) total and insoluble concentrations and collagen
solubility. There were no interactions between the main effects for WBSF and no difference between sire breeds.
Later slaughter and increasing the duration of ageing decreased (P < 0.05) WBSF. Based on threshold WBSF values
in the literature, all samples would be considered tender (<39 N) after 7 d ageing. Untrained consumers are likely
to detect the decrease in WBSF from 7 to 14 d ageing but not due to further ageing. Within the production system
examined and based on WBSF data, extending LT ageing to 28 d is not necessary to ensure consumer satisfaction
A Multivariate Approach for Identification of Optimal Locations with in Ethiopia’s Wheat Market to Tackle Soaring Inflation on Food Price
Effect of breed type and diet on bull beef quality
In grass-based beef production systems (PS), early maturing (EM) breed types may be preferable to late maturing (LM) breed types in achieving adequate carcass fat cover. Biochemical and organoleptic characteristics of muscle from suckler bulls were investigated in EM and LM (n=28/breed) assigned to one of two PS (ad libitum concentrates and grass silage to slaughter (C) or ad libitum silage plus 2 kg concentrate daily during winter followed by 99 days at pasture and then an indoor finishing period on C (GSPC)) in a 2 breed type×2 PS factorial arrangement of treatments. Bulls were managed to have a common target carcass weight of 380 kg. Intramuscular fat (IMF) content was higher (P<0.05) for EM than LM, and for C than GSPC bulls. Collagen solubility was higher (P<0.05) for C than GSPC bulls. Lactate dehydrogenase (LDH) and phosphofructokinase activities were higher (P<0.05) for LM than EM. Isocitrate dehydrogenase activity and the Type I myosin heavy chain (MyHC) proportion were higher (P<0.05) for EM than LM. The LDH activity and the Type IIX MyHC proportion were higher (P<0.05) for C than GSPC bulls. Sensory ratings for tenderness and juiciness were higher (P<0.01) for beef from EM than LM while sensory ratings for tenderness, flavour liking and overall liking were higher (P<0.001) for C than for GSPC bulls. Differences in sensory quality were largely eliminated when adjusted for IMF. Overall, carcass fat scores, IMF and sensory scores were higher in EM than LM and in C than GSPC bulls but most differences in sensory quality could be attributed to differences in IMF.Teagasc Walsh Fellowshi
The influence of grazing prior to finishing on a high concentrate ration, on the colour and sensory characteristics of muscle from early or late maturing bulls slaughtered at the same carcass weight
Twilight of Rationality: Rational Analysis of Social Reengineering and Methods Used in Social Sciences
Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems
In grass-based beef production systems (PS), early maturing (EM) breed types may be preferable to late maturing (LM) breed types in achieving adequate carcass fat cover. Biochemical and organoleptic characteristics of muscle from suckler bulls were investigated in EM and LM (n = 28/breed) assigned to one of two PS (ad libitum concentrates and grass silage to slaughter (C) or ad libitum silage plus 2 kg concentrate daily during winter followed by 99 days at pasture and then an indoor finishing period on C (GSPC)) in a 2 breed type x 2 PS factorial arrangement of treatments. Bulls were managed to have a common target carcass weight of 380 kg. Intramuscular fat (IMF) content was higher (P < 0.05) for EM than LM, and for C than GSPC bulls. Collagen solubility was higher (P < 0.05) for C than GSPC bulls. Lactate dehydrogenase (LDH) and phosphofructokinase activities were higher (P < 0.05) for LM than EM. Isocitrate dehydrogenase activity and the Type I myosin heavy chain (MyHC) proportion were higher (P < 0.05) for EM than LM. The LDH activity and the Type IIX MyHC proportion were higher (P < 0.05) for C than GSPC bulls. Sensory ratings for tenderness and juiciness were higher (P < 0.01) for beef from EM than LM while sensory ratings for tenderness, flavour liking and overall liking were higher (P < 0.001) for C than for GSPC bulls. Differences in sensory quality were largely eliminated when adjusted for IMF. Overall, carcass fat scores, IMF and sensory scores were higher in EM than LM and in C than GSPC bulls but most differences in sensory quality could be attributed to differences in IMF