|Chase, Chadwick - Chad|
Submitted to: Journal of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: 4/23/2004
Publication Date: 6/10/2004
Citation: Horne, W.J., Brooks, J.C., Coleman, S.W., Phillips, W.A., Riley, D.G., Chase, C.C., Miller, M.F. 2004. Effect of romosinuano breeding on carcass characteristics, shear force and retail shelf life of beef steaks. Journal of Animal Science: Vol. 82, Suppl.1/ J. Dairy Sci. Bol. 87, Suppl.1/ Poult. Sci. Vol. 83, / Suppl.1.
Technical Abstract: This study was conducted to evaluate if Romosinuano (R) cattle, a Bos taurus Coriollo breed native to Columbia, would differ from Brahman (B) and Angus (A) cattle in carcass characteristics, retail shelf life and sensory properties of beef steaks. Calves representing a three-breed diallel crossbreeding program were used for this trial. Steer calves representing AA, BB, RR and crossbreds (AB, AR, BA, BR, RA, RB; first letter indicates breed of sire and second letter indicates breed of dam) were fed in El Reno, OK and harvested at 97, 125, and 153 d on feed. Carcass data was collected at 48 h post harvest. Loins were recovered and aged for 7 d. Loins were fabricated into 2.54 cm-thick steaks for use in shear testing and sensory analysis. Warner-Bratzler shear results indicate that BB cattle exhibited the toughest steaks (3.98 kg) while AA and RA had the most tender (3.16 kg). With Romosinuano on the maternal side of the cross, steers exhibited heavier carcass weights, higher marbling scores, higher shear values and lower sensory panel tenderness scores (P < 0.05). Breed did not have a significant effect on retail display properties. Both Minolta and Hunter data was collected on retail display steaks for correlation purposes. Among correlations of residuals, objective color measurements utilizing the Minolta spectrophotometer model CM-2002 was found to be most effective when trying to predict percent discoloration and overall acceptability of beef steaks after 4 days of retail display. The Hunter XE Plus demonstrated greater repeatability of measurement. Thus, indicating that both instruments are needed to accurately reflect pigment changes occurring in meat.