Influence of production and postmortem technologies on composition and palatability of USDA Select grade beef.
Nour A.Y.M. | Gomide L.A. | Mills E.W. | Lemenager R.P. | Judge M.D.
Improvement of USDA Select grade beef is essential for consumer acceptance of leaner beef. Seventy-two large- and medium-framed steer calves of mixed breeding were used in two experiments to evaluate feedlot performance, carcass composition, and beef palatability. Interactions of dietary energy level (corn concentrate or corn silage), breed type (Angus or Simmental), carcass electrical stimulation (ES) voltage (low or high), and chilling rate (normal or delayed) were determined. Grain-fed cattle had similar initial and slaughter weights, heavier carcasses, more marbling, higher quality grades, and higher dressing percentages (Exp. 2) compared with silage-fed cattle, even though all cattle were visually selected for a constant grade end point. Simmental cattle had heavier initial slaughter and warm carcass weights, larger loin eye area, less fat depth, and lower yield grade than Angus cattle. Percentage of lean in the 9-10-11th rib was lower and percentage of fat was higher for grain-fed and Angus steers than for silage-fed and Simmental steers, respectively. Neither diet nor breed influenced chemical composition of the edible portion, except that separable lean in Angus steers was higher in ether extract. No differences in palatability existed between Angus and Simmental steaks. High ES voltage compared with low voltage improved some tenderness characteristics and reduced some juiciness scores. The USDA Select grade beef of accepted palatability can be produced on either corn-grain or corn-silage diets, and only minor differences in beef palatability in such cattle are caused by ES voltage.
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