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United States Department of Agriculture

Agricultural Research Service

Title: EXPERIMENTAL CHLORATE PREPARATION FEED AND WATER SUPPLEMENTATION: II. EFFECT ON CARCASS QUALITY, DISPLAY LIFE AND TENDERNESS)

Author
item King, D
item Anderson, Robin
item Miller, Rhonda
item Carr, Mandy
item Carstens, Gordon
item Jung, Yong soo
item Callaway, Todd
item Edrington, Thomas - Tom
item Genovese, Kenneth - Ken
item Nisbet, David - Dave

Submitted to: Beef Cattle Research in Texas
Publication Type: Experiment station
Publication Acceptance Date: 2/25/2003
Publication Date: 6/1/2003
Citation: King, D.A., Anderson, R.C., Miller, R.K., Carr, M.A., Carstens, G.E., Jung, Y., Callaway, T.R., Edrington, T.S., Genovese, K.J., Nisbet, D.J. 2003. Experimental chlorate preparation feed and water supplementation: II. Effect on carcass quality, display life and tenderness. In: 2002 Beef Cattle Research in Texas. College Station, TX: Texas A&M University. p. 89-92.

Interpretive Summary: A study of cattle that were fed a new feed supplement to reduce pathogens was conducted to evaluate the effects on beef quality, tenderness, and display life. Carcasses from feedlot cattle that received the new supplement in their feed or water were compared to carcasses from control animals that received no supplement. Results from the study indicated that the new supplement could be used to reduce pathogens in live animals without negative effects on meat quality or on its display characteristics on the shelf. Ultimately, this research may provide beef producers another tool to help them produce safe and wholesome meat products for the American consumer.

Technical Abstract: A study was conducted to evaluate the effects of experimental chlorate preparations (ECP), used to reduce pathogens in cattle, on beef quality, tenderness, and display life. Sixty-four heifers were assigned to feed (no treatment, ECP at 0.01% of body weight (BW) in last feeding, ECP at 0.05% of BW in last feeding, or ECP at 0.01% of BW 5 d prior to harvest) and water treatments containing either no chlorate (0X) or a specially prepared solution containing less than 2500 ppm chlorate ion (1X) for a 12 h period just prior to slaughter. Carcass grade characteristics were determined. Following 14 d of aging, steaks were cut for Warner-Bratzler shear force and simulated retail display. Subjective and objective color values were obtained during display. The experimental chlorate preparations did not affect any carcass trait except marbling, which was lower in animals supplemented with ECP at 0.01% of BW for 5 d. The water treatment increased tenderness in animals fed ECP at 0.01% of BW for 5 d, but decreased tenderness in cattle fed ECP at 0.05% of BW at the last feeding. These differences may have been due to inherent variation. Neither feed nor water supplementation with the chlorate preparations affected retail display characteristics. These findings suggest that experimental chlorate preparations can be used to reduce pathogens in live animals without negative effects on quality or display life.

Last Modified: 8/24/2016
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