REALIMENTATION OF CULL BEEF COWS. II. MEAT QUALITY OF MUSCLES FROM THE CHUCK, LOIN AND ROUND IN RESPONSE TO DIET AND ENHANCEMENT

Abstract

ABSTRACT

From an experiment in which 60 beef cull cows were assigned to one of three feeding treatments, forage fed, high concentrate or high concentrate plus ractopamine, 10 muscles were removed from both sides of the carcass. Muscles from one side of the carcass were enhanced with a solution to target 0.3% salt and 0.3% phosphate in the final product. Minimal to no differences were observed in color, pH, sensory characteristics or shear force as a result of dietary treatment. Enhancement resulted in muscles with higher (P ≤ 0.05) pH and darker color. Sensory scores for juiciness and tenderness were improved (P ≤ 0.05) with enhancement. The Adductor was the only muscle not exhibiting lower shear values due to enhancement (P > 0.05). To add further value to meat from cull cows, enhancement could be utilized, independent of feeding regimen prior to slaughter.

PRACTICAL APPLICATIONS

The use of enhancement in the beef industry has become common practice, particularly in beef from lower grading cattle. However, research examining the improvement in palatability with enhancement has focused mainly on younger cattle. Our research demonstrates that enhancement is able to improve the sensory characteristics of meat from cull cows.

Thus, in meat from older animals, which is usually characterized as being less palatable, enhancement could be used to improve the organoleptic traits. This practice may assist the beef industry in capturing further value from cull cows.