- Email: [email protected]
Colour, composition and eating quality of beef from the progeny of two Charolais sires
MEAT SCIENCE Meat Science 67 (2004) 73–80 www.elsevier.com/locate/meatsci
Colour, composition and eating quality of beef from the progeny of two Charolais sires S.C. Maher
a,*
, A.M. Mullen a, A.P. Moloney a,b, M.J. Drennan b, D.J. Buckley c, J.P. Kerry c
a Teagasc, National Food Centre, Ashtown, Dublin 15, Ireland Teagasc, Grange Research Centre, Dunsany, Co. Meath, Ireland Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland b
c
Received 19 May 2003; received in revised form 1 August 2003; accepted 15 September 2003
Abstract Eating quality and variation within eating quality attributes of beef from young bull progeny of a Charolais sire of average conformation heritability (CF44) ðn ¼ 14Þ and young bull progeny of a Charolais sire of good conformation heritability (IC27) ðn ¼ 16Þ were examined. The M. longissimus dorsi (up to 12th and/or 13th ribs) was excised 24 h post-slaughter and eating quality attributes analysed at 2, 7 and 14 days postmortem. While progeny muscularity and carcass weight reflected that of each sire, in general no variation was observed in the quality attributes. In addition no significant difference in mean values was evident between sire progenies for carcass and meat quality attributes examined. Significant variation was observed in colour after 2 days ageing, but this was not evident after 7 or 14 days ageing. Average sarcomere length did differ significantly ðp < 0:05Þ between progeny of both sire types (CF44 ¼ 1:87 lm and IC27 ¼ 1:77 lm), but did not appear to impact on tenderness. The similarity between the progeny of the average or good conformation sires examined in this experiment suggests such sires have no effect on the eating quality of their young bull beef progeny. Ó 2003 Elsevier Ltd. All rights reserved. Keywords: Tenderness; Colour; Chemical composition; Variation; Beef; Sire and progeny
1. Introduction Much research has been carried out to investigate the influence of breed on the composition and eating quality of beef (Campo, Sanudo, Panea, Alberti, & Santolaria, 1999; Dhuyvetter, Frahm, & Marshall, 1985; Koch, Cundiff, & Gregory, 1982). Variation in the eating quality of beef exists both within and between breeds. Variation between breeds is often more highly heritable and thus easier to control, however within breed variation requires further research (Charteris & Garrick, 1997). Individual sires within a breed may influence genetic, production and carcass traits of their progeny; such as estimated breeding value (EBV) of sires (Short et al., 1999; Van Vleck et al., 1992), live weight gain and
*
Corresponding author. Tel.: +353-1-8059500; fax: +353-1-8059550. E-mail address: [email protected] (S.C. Maher).
0309-1740/$ - see front matter Ó 2003 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2003.09.007
dressing percentage (Subrt & Divis, 2002), muscle fiber characteristics (Ockerman, Jaworek, VanStaven, Parrett, & Pierson, 1984) and fatty acid composition (Calles Elias et al., 2000; Xie et al., 1996). The information regarding the effect of a sire on the eating quality, colour, and composition of their progeny beef is not as available. Similarly there is little information regarding sire effect on the level of variation within eating quality, colour, and composition within progeny. When breeding beef for the EU export markets heritability of conformation score from sire to their progeny is important, as carcasses with good conformation receive a greater price. Conformation score has a high heritability. Therefore, progeny of sires of good or average conformation score can be used to determine the effect of this trait on the eating quality of beef. The problem of variation in beef eating quality, especially ‘‘unacceptable’’ toughness in certain cuts of beef, is an important issue (Morgan et al., 1991). Maher,
74
S.C. Maher et al. / Meat Science 67 (2004) 73–80
Mullen, Moloney, Buckley, and Kerry (2004) reported extensive variation (CV ¼ 36%) in the eating quality of beef, and suggested present rearing practices as one factor contributing to this variation. Although breeds can differ markedly in performance attributes, it is also suggested that there is considerable variation between individual sires within a breed (Garrick, 1994). According to Bailey, Liboriussen, Andersen, and Andersen (1985), choice of sire is an important management issue for improving beef eating quality of Holstein-type cattle. Therefore, the objective of this experiment was to quantify the variation in the eating quality of beef from the progeny of two Charolais sires (of average or good muscularity), and to further compare colour, composition and eating quality of meat from the progeny of both sires.
2. Materials and methods 2.1. Animal management, sample collection and muscle preparation Two sires, of no genetic relationship, were chosen. The sire of average conformation (CF44) had an expected progeny difference (EPD) for growth, conformation and fatness of 56.7, 0.99 and )0.02, respectively. The sire of good conformation (IC27) had good EPD for growth, conformation and fatness of 51.9, 1.23 and )0.13, respectively. Both sires were crossed with Limousin Friesian or Simmental (Limousin Friesian) cows. Young bull progeny of CF44 ðn ¼ 14Þ and IC27 ðn ¼ 16Þ were spring born, single suckled and weaned October 17, 2000. All animals received a grass silage and concentrate diet until slaughter on June 5, 2001 when 450 days of age. There was no significant difference between liveweights of the progenies of the two sires, with average liveweight at slaughter of 647.4 kg for progeny of CF44 and 626.8 kg for progeny of IC27. Animals were slaughtered together at a commercial meat plant in Ireland. Slaughtering included stunning using a captive-bolt pistol and exsanguination within 30 s, after which each carcass was conventionally hung, dressed and centrally-split into two sides. Carcasses were then chilled at 2 °C under factory conditions for 24 h postmortem, and excision was only permitted when carcass temperature dropped below 7 °C; at which time M. longissimus dorsi (up to 12th and/or 13th ribs) was excised. Muscles were individually vacuum-packed, and stored at 4 °C for further quality analysis. 2.2. Beef quality measurements After appropriate ageing postmortem, freshly cut muscle samples (2.54 cm thick) were taken for quality analysis.
2.2.1. pH and temperature pH was measured on intact muscle hourly from 1 to 8 h, and after 2, 7 and 14 days postmortem, using a portable pH meter (Orion model from Orion Research Inc., Boston, MA 02129 USA) and an Amagruss pH electrode (pH/mV Sensors Ltd., Murrisk-Westport, Co. Mayo, Ireland). The meter was corrected for muscle temperature and the probe inserted approximately 6 cm into the LD muscle, at the 12th rib. Before and during analysis, the meter was calibrated using standard phosphate buffers (pH 4.01 and 7.00, Radiometer, Copenhagen, Denmark) after which the electrode was washed. The electrode was rinsed thoroughly with distilled water between measurements. The rate of temperature fall in the LD muscles was recorded with a data logger (Grant Squirrel meter/logger series 1250, Grant Instruments (Cambridge) Ltd., Barrington, Cambridge, CB2 5QZ, UK) at 15 min intervals from approximately 1 up to 24 h postmortem. Temperature probes were inserted approximately two inches into the LD muscle immediately anterior to the 9th rib. 2.2.2. Warner Bratzler shear force Warner Bratzler shear force (WBSF) was measured on 1 freshly cut steak sample (2.54 cm thick) per muscle, after 2, 7 and 14 days ageing, using a modified method by Shackelford et al. (1991). Samples were taken at random within muscles to mirror normal processing practices of muscles for retail of steaks. Steaks were cooked to a core temperature of 70 °C (Minitherm HI8751 temperature meter and probe, Hanna Instruments Ltd., Eden Way, Pages Industrial Park, Leighton Buzzard, Bedfordshire, LU7 8TZ, UK) in a 72 °C water bath (Model Y38, Grant Instruments Ltd., Barrington, Cambridge CB2 IBR, UK), tempered at room temperature and left to cool at 4 °C overnight. Cores were taken at random within the steak. Steaks were cored straight from the fridge, and when cores reached room temperature they were sheared using a Warner Bratzler Instron blade on a load cell of 500 N with a crosshead speed of 50 mm/min. attached to the Instron model 5543 and Merlin series IX software, Instron Ltd., Buckinghamshire, UK. 2.2.3. Sensory attributes Sensory analysis was carried out on freshly cut muscle samples (2.54 cm thick), grilled in an electric cooker (Siemens, Siemens-Electrogerate, GmbH, HB 90420 GBModel no. N 2144-5NA, Tricity Appliances LTD, Luton, Bedfordshire, LU4 9QQ, UK) to 70 °C core temperature (Minitherm HI8751 temperature meter and probe, Hanna Instruments Ltd., Eden Way, Pages Industrial Park, Leighton Buzzard, Bedfordshire, LU7 8TZ, UK), by eight trained in-house panellists (AMSA, 1995). The panellists graded tenderness on a scale of 1–8, with 1 being extremely tough and 8 being extremely
S.C. Maher et al. / Meat Science 67 (2004) 73–80
75
tender. Juiciness was on a scale of 1–8, with 1 being extremely dry and 8 being extremely juicy. Overall flavour: 1 ¼ very poor, 6 ¼ extremely good. Overall firmness: 1 ¼ extremely mushy, 8 ¼ extremely firm. Overall texture: 1 ¼ very poor, 8 ¼ extremely good. Overall acceptability: 1 ¼ not acceptable, 8 ¼ extremely acceptable.
24 h postmortem, and pH data, recorded every hour for first 8 h postmortem, were logarithmically transformed and linear regression was used to derive cooling and pH rate of fall for each carcass. These values were analysed as above.
2.2.4. Colour Meat colour was monitored after 2, 7 and 14 days ageing on the cut surface of cling film covered steaks after 3 h blooming at 4 °C (Strange, Benedict, Gugger, Metzger, & Swift, 1974). Measurements were taken through cling film at 3 locations on each steak and averaged. Colour was measured using a HunterLab spectrophotometer (Ultrascan XE, Hunter Associates Laboratory Inc., VI, USA). The Ultrascan XE has a wavelength range from 360 to 750 nm and a wavelength interval of 10 nm. It was used in reflectance mode. The spectrophotometer was standardised using a white tile and a light trap. Diffuse illumination (D65 , 10° ) with 8° viewing angle was used with a 25 mm port size with the specular component excluded. D65 was the chosen illuminant as it approximates closely to daylight (Hunt, Kropf, & Morgan, 1993). McFarlane (1998) recommended specular exclusion for measurements made on glossy surfaces, e.g., cling film. Hunter L (lightness) is measured from 0 (black) to 100 (white), a (redness) has green as the negative value and red as the positive and b (yellowness) values have a negative value of blue and a positive value of yellow (Hunter, 1972).
3. Results and discussion
2.2.5. Sarcomere length Sarcomere lengths were measured at 2 days postmortem according to Cross, West, and Dutson (1980). 2.2.6. Compositional analysis Compositional analysis was carried out on meat frozen at 14 days postmortem. Frozen samples were thawed in individual bags in circulating water at 12 °C for 45 min. The lean meat and exudate was homogenised using a Robot coupe blender (R301 Ultra, Robot coupe SA, France). The blended samples were stored in airtight plastic containers and covered with onion skin paper. Moisture and intramuscular fat content were determined using the method of Bostian, Fish, Webb, and Arey (1985). Intramuscular protein was measured using the method of Sweeney and Rexroad (1987). 2.3. Statistics Homogeneity of variances between progeny of the two sires for any particular variable was analysed by BartlettÕs test using SAS (SAS, 1985). Where variances were homogeneous, data was analysed according to oneway ANOVA using Genstat 5 (Genstat 5, 1995). The LD temperature data, recorded every 15 min for first
3.1. Carcass characteristics Drennan, McGeehan, and Caffrey (2002) reported on the carcass traits of these animals. Conformation scores were greater ðp < 0:05Þ for the progeny of IC27 (good conformation) sires compared to CF44 (average conformation) sires (Table 1). This was expected as progeny did inherit paternal musculature (conformation scores U and R, (EC 1208/1981)) and final liveweights. Fat scores were mainly 3 and 4L/H (EC 1208/1981) and did not differ significantly between progeny of the sires (Table 1). This was also expected as fat scores are influenced by ration, and all progeny were finished on a similar ration. Drennan et al. (2002) found the pistola (higher value part of the carcass) formed a greater quantity of the carcass for progeny of IC27 sires compared to progeny of CF44 sire ðp < 0:01Þ. Muscle, fat or bone (g/kg) did not significantly differ between the progeny of CF44 or IC27. 3.2. Carcass weight In most beef cattle evaluation systems, carcass weight is a strong determinant of price received per animal and is therefore of great importance to beef producers (Charteris & Garrick, 1997). Variances for progeny of CF44 and IC27 were homogenous, therefore data was analysed according to one-way ANOVA. While the sires had different EPD for muscularity, the carcass weights of the progeny did not differ (Table 2). This lack of
Table 1 Carcass traits of the progeny of Charolais sires of average (CF44) and good (IC27) conformation
Conformation score Fat score Pistola (g/kg carcass) Muscle (g/kg) Fat (g/kg) Bone (g/kg)
CF44 (n ¼ 14)
IC27 (n ¼ 16)
SE
Significance
3.13
3.75
0.186
*
3.51 460
3.35 478
0.173 3.22
ns **
688 125 187
717 105 178
9.9 8.8 3.9
ns ns ns
Data courtesy of Drennan et al. (2002). Mean values (*p < 0:05, **p < 0:01, ns ¼ non-significant).
76
S.C. Maher et al. / Meat Science 67 (2004) 73–80
Table 2 Production and postmortem attributes of M. longissimus dorsi from progeny of Charolais sires of average (CF44) and good (IC27) conformation after 2, 7 or 14 days ageing
Cold weight (kg) Carcass cooling ratea pH rate of fallb pH 2 days postmortem Sarcomere length (lm) Protein (%) Moisture (%) Intramuscular fat (%)
CF44 (n ¼ 14)
SD
IC27 (n ¼ 16)
SD
Significance
CV%
378.0 0.056 0.024 5.58 1.87 22.39 75.67 1.03
35.7 0.009 0.007 0.307 0.1 0.6 0.9 0.8
375.4 0.054 0.025 5.50 1.77 22.4 75.5 1.06
23.1 0.009 0.006 0.285 0.1 0.5 0.9 0.7
ns ns ns ns * ns ns ns
46.7 – – 5.3 6.7 2.5 1.2 71.6
Mean values (*p < 0:05, ns ¼ non-significant). Rate of temperature decline from 1 to 24 h postmortem, with measurements analysed every 15 min. b Rate of pH decline analysed every hour from 1 to 8 h postmortem. a
difference was expected, as progeny were all managed similarly pre-slaughter and slaughtered at a similar age. 3.3. Warner Bratzler shear force Previous experiments have shown that tenderness is a heritable trait within a breed and different sires are associated with different degrees of tenderness (Bryce Jones, Houston, & Harries, 1963). Variances for progeny of CF44 and IC27 were homogenous for WBSF. Wulf et al. (1996) reported that variation across Charolais sires ðn ¼ 10Þ was significant (v2 p < 0:05) for steer and heifer progeny ðn ¼ 392Þ when shear force values (>3.85 kg) were measured at 1 and 4 days postmortem. This variation is likely a result of progeny being slaughtered over various age groups; 430–484 days of age, (Tuma, Henrickson, Odell, & Stephens, 1963). Although this range in ages was compact, it was more varied compared to the present experiment where all animals were slaughtered at 450 days of age. Wulf et al. (1996) did not find such a difference between progeny of sires after 7, 14, 21 and 35 days postmortem, which was in agreement with the present experiment.
Sire did not exert any significant influence on WBSF at any of the time points in this experiment when analysed by ANOVA (Table 3). Bruyn De, Naude, Hofmeyr, Meissner, and Roux (1991) did not observe any sire effect on progeny ðn ¼ 34Þ of Charolais or other breeds when tenderness of M. longissimus thoracis was analysed by shear force. In agreement with this and the present study, Schupp, Rhodes, Stringer, and Cramer (1969) reported neither Angus nor Hereford sires had a significant effect on steer progeny ðn ¼ 200Þ shear force of LD. Bailey et al. (1985) found shear force of intact male progeny ðn ¼ 260Þ from 12 Holstein sires to be different ðP < 0:01Þ. This difference was likely to be a result of progeny being divided into 3 slaughter weights and 4 different levels of concentrates fed, compared to the present experiment where progeny were on similar ration and slaughtered at a similar weight. 3.4. Sensory attributes Variances for progeny of CF44 and IC27 were homogenous. In agreement with this, Wulf et al. (1996)
Table 3 Warner Bratzler shear forcea (Newtons) after 2, 7 and 14 days ageing and sensory attributes after 14 days ageing of M. longissimus dorsi on progeny of Charolais sires of average (CF44) and good (IC27) conformation
WBSFa 2 days postmortem WBSFa 7 days postmortem WBSFa 14 days postmortem Tenderness Juiciness Flavour Firmness Texture Overall acceptability a
CF44 (n ¼ 14)
SD
IC27 (n ¼ 16)
SD
Significance
CV%
80.9 65.6 57.6 5.3 5.5 4.3 5.3 3.3 3.8
17.5 13.4 13.3 0.8 0.8 0.2 0.6 0.6 0.6
84.6 63.4 59.2 5.3 5.3 4.3 5.4 3.4 3.9
17.1 12.8 15.7 0.8 0.7 0.2 0.4 0.5 0.5
ns ns ns ns ns ns ns ns ns
20.6 20.0 24.6 15.0 13.0 5.5 9.1 16.5 13.5
Mean values (ns ¼ non-significant). Warner Bratzler shear force.
S.C. Maher et al. / Meat Science 67 (2004) 73–80
found no significant difference (when analysed by v2 ) between steer and heifer progeny ðn ¼ 392Þ of Charolais ðn ¼ 10Þ or Limousin ðn ¼ 8Þ sires for sensory tenderness, juiciness, or flavour. Sensory attributes did not differ between progeny of the two sires when analysed by ANOVA (Table 3). When tenderness was analysed by sensory analysis (oven-roasted) Bruyn et al. (1991) did not observe any sire effect on progeny ðn ¼ 34Þ of Charolais or other breeds. Schupp et al. (1969) also found steer progeny ðn ¼ 200Þ sensory attributes were not influenced by sire within Angus nor Hereford breeds. When Ockerman et al. (1984) analysed the effect of purebred Angus sires ðn ¼ 5Þ on male progeny ðn ¼ 28Þ they reported that flavour was the only sensory attribute which was affected ðp < 0:05Þ by sire type. Previous work by Melton, Dikeman, Tuma, and Schalles (1974) reported a significant difference in juiciness scores from progeny ðn ¼ 21Þ of Hereford sires ðn ¼ 5Þ. Bryce Jones et al. (1963) reported a difference in progeny juiciness, flavour and also tenderness between 5 Hereford sires. Differences reported between sire progenies from these experiments were due to different breeds of sires analysed, a greater range of sires and the various weights at which progeny were slaughtered. Progeny in the current experiment were of one breed and slaughtered at similar weights, which could explain lack of difference between sire progenies. 3.5. Sarcomere length Variances within sarcomere length for progeny of CF44 and IC27 were homogenous. When analysed using ANOVA, sarcomere length was found to be the only eating quality attribute tested which differed ðp ¼ 0:032Þ between progeny of CF44 and IC27 sires, with CF44 sire progeny having longer Sarcomeres compared to IC27 progeny (Table 2). Melton et al. (1974) did not detect any difference between progeny (n ¼ 17 in total) of Hereford sires ðn ¼ 4Þ for sarcomere length measured at 4 days postmortem. In the present experiment sarcomere length was analysed after 2 days of ageing, which could explain differences between these results and those of Melton et al. (1974) who aged muscle for up to 4 days postmortem. Although a significant difference in sarcomere length was observed, the size of this difference was quite small and may be of no practical significance. 3.6. pH and temperature There was no significant difference in rate of pH fall, from 1 to 8 h postmortem, between progeny of the 2 sires (Table 2). pH decreased from 6.6 at 1 h postmortem to 5.5 at 2 days postmortem ðpHu Þ for progeny of both sires (Table 2), which are acceptable pH
77
measurements for normal beef. Temperature can influence pH fall (Cook & Langsworth, 1966). Within this experiment, carcass temperature for all progeny ranged from an average of 34 °C within 1 h of slaughter to below 7 °C after 24 h at a constant chill temperature of approximately 2 °C. The control of breed, carcass weights, conformation and fat scores and chill temperature would have emphasised any effect on cooling rate between the sires. These results are of significance as they are indicative of the tight control afforded during the postmortem processing of these carcasses. 3.7. Chemical composition Variances for moisture, protein and intramuscular fat (IMF) of progeny from CF44 and IC27 were homogenous. Sire muscularity heritability did not create any significant difference in chemical composition between both progeny groups when analysed by ANOVA (Table 2). Progeny reared and finished on similar diets would have a reduced chance of differences in IMF, due to the link between energy intake and IMF (Solomon & Elsasser, 1991; Daly, Young, Graafhuis, Moorhead, & Easton, 1999). As was found in the present experiment, Melton et al. (1974) reported no significant effect of sire on IMF from the progeny (n ¼ 21 in total) of Hereford sires ðn ¼ 5Þ. Similarly Ockerman et al. (1984) analysed the effect of purebred Angus sires ðn ¼ 5Þ on male progeny ðn ¼ 28Þ and reported no significant effect on IMF. Although progeny were finished under similar conditions and slaughtered at the same weight, Subrt and Divis (2002) reported that Charolais sires ðn ¼ 8Þ had a significant ðp < 0:05Þ effect on IMF content of the male progeny ðn ¼ 81Þ; mean IMF between sires ranged from 0.79% to 2.08%. Bailey et al. (1985) also found intramuscular fat of intact male progeny ðn ¼ 260Þ from 12 Holstein sires to be different ðp < 0:01Þ, when progeny were finished on 4 levels of concentrates and 3 different slaughter weights. Since IMF is linked to rate of growth and nutrition, conflicting results would occur as individual research groups produced cattle under experimental conditions that differ from those reported in the present experiment. 3.8. Colour Variances for progeny of two sires were not homogenous for Hunter L a b after 2 days ageing ðp < 0:001Þ. This difference was a result of progeny of IC27 having larger variances compared to progeny of CF44 (Hunter L ¼ 3:1 and 90.6, respectively; Hunter a ¼ 2:2 and 10.3, respectively and Hunter b ¼ 0:6 and 4.6, respectively). After 7 and 14 days ageing, variances between progeny of both sires were homogenous. Therefore, one-way
78
S.C. Maher et al. / Meat Science 67 (2004) 73–80
Table 4 Hunter L , a , b assessment of M. longissimus dorsi on progeny of Charolais sires of average (CF44) and good (IC27) conformation after 2, 7 or 14 days ageing Hunter colour
CF44 ðn ¼ 14Þ
SD
IC27 ðn ¼ 16Þ
SD
L 2 daysa a 2 daysa b 2 daysa L 7 days a 7 days b7 L 14 days a 14 days b 14 days
36.7 11.0 7.6 28.1 21.7 12.6 25.8 19.3 11.3
1.8 1.5 0.8 2.9 3.0 1.3 8.4 6.4 3.7
34.7 10.3 7.1 26.8 21.2 11.9 26.4 20.2 11.7
9.5 3.2 2.1 3.6 2.8 1.7 8.1 5.8 3.5
a
Significance
CV%
ns ns ns ns ns ns
19.7 23.9 22.4 12.1 13.5 12.9 31.1 30.3 31.1
Mean values (ns ¼ non-significant). Not analysed by ANOVA due to heterogeneity of data.
ANOVA was analysed on Hunter L a b at these later time points. Hunter L a b mean values were not statistically different between progenies of two sires after 7 or 14 days of ageing (Table 4). No differences were reported by Hoving-Bolink, Hanekamp, and Walstra (1999) when young bull progeny ðn ¼ 68Þ of Piemontese ðn ¼ 14Þ and Limousin ðn ¼ 10Þ sires were analysed for colour CIE (Hunter L , a , b ). Variation after 2 days ageing may have resulted from the differences that occur in ÔbloomingÕ of conditioned and non-conditioned muscle. MacDougall and Rhodes (1972) suggest that the better ÔbloomingÔ (i.e., greater Hunter a value) of conditioned meat subsequently result from dilution of the meatÔs enzymic activity which occurs during the conditioning process. Variation in colour could influence customer purchase decision, as it is the consumers initial indicator of quality and palatability of beef (Wulf & Wise, 1999). However, consumer purchase of beef is generally after 2 days postmortem, at which time colour of meat from progeny of either sire was not found to be significantly variable. 3.9. Variation present within eating quality attributes The coefficient of variation (CV%) describes the variation present within an attribute. This variation reflects both animal genetics and management together with carcass management and sampling. Both moisture and protein had the lowest CV% of all other attributes measured (Table 2), which was in agreement with Maher et al. (2004) who reported similar results (CV% of protein ¼ 2.8% and moisture ¼ 1.5%). This experiment showed the CV% for IMF (Table 2) was greater than all other attributes. This was in agreement with Melton et al. (1974) and Maher et al. (2004), who found IMF of LD muscle to have the greatest CV% (93% and 55.5%, respectively) compared to other attributes.
Charolais beef had lower CV% compared to Limousin cattle when Wulf et al. (1996) compared two breeds. This reduction in variation within Charolais breed may contribute to the little variation observed between sire progeny in this experiment. Within the present experiment CV% of many attributes was reduced compared to Maher et al. (2004) when steer and heifer progeny of various sires within a variety of different breeds were analysed. This reduction in CV% in the present experiment may be due to analysis of only one breed, or that young bull beef was the least variable of these genders.
4. Conclusion Differences between sires in expected progeny difference (EPD) for musculature were reflected in the musculature of their progeny. However, in general, these differences were not reflected in most post-slaughter composition and eating quality attributes of their progeny. Exceptions to this were observed in colour variances and sarcomere length mean values. Results of this experiment suggest that pre-slaughter environmental factors and post-slaughter handling of the carcass make a much larger contribution to variation in tenderness than genetic selection within a breed. Thus, it may be more efficient to improve beef eating quality through management and processing procedures than genetic selection of one breed.
Acknowledgements Funded by the Irish Government under The National Development Plan, 2000–2006. Postgraduate funding from the Walsh Fellowship Scheme, Teagasc, is much appreciated.
S.C. Maher et al. / Meat Science 67 (2004) 73–80
References AMSA (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Chicago. American Meat Science Association. National Livestock and Meat Board, 4–8. Bailey, C. M., Liboriussen, T., Andersen, H. R., & Andersen, B. B. (1985). Producing beef from intact male progeny of Holstein sires: Feed efficiency and compositional characters. Journal of Animal Science, 61(1), 27–35. Bostian, M. L., Fish, D. L., Webb, N. B., & Arey, J. J. (1985). Automated methods for determination of fat and moisture in meat and poultry products: Collaborative study. Journal of Association Official Analysis of Chemistry, 68(5), 876–881. Bruyn De, J. F., Naude, R. T., Hofmeyr, J. H., Meissner, H. H., & Roux, C. Z. (1991). The influence of the genotype of the sire and dam on beef tenderness. In: Proceedings of the 37th International Congress of Meat Science and Technology, Kulmbach, 1 (pp. 60–63). Bryce Jones, K., Houston, T. W., & Harries, J. M. (1963). Studies in beef quality. II. The influence of sire on the quality and composition of beef. Journal of the Science of Food and Agriculture, 14, 637–645. Calles Elias, J. A., Gaskins, C. T., Busboom, J. R., Duckett, S. K., Conrath, J. D., & Reeves, J. J. (2000). Sire variation in fatty acid composition of crossbred Wagyu steers and heifers. Meat Science, 56, 23–29. Campo, M. M., Sanudo, C., Panea, B., Alberti, P., & Santolaria, P. (1999). Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Science, 51, 383–390. Charteris, P. L. & Garrick, D. J. (1997). Using breed resources to improve carcass and meat quality. Available from: http://www.beef.org.nz/research/meat/meat_breed_res.asp. Cook, C. F., & Langsworth, R. F. (1966). The effect of pre-slaughter environmental temperature and postmortem treatment upon some characteristics of ovine muscle. I. Shortening and pH. Journal of Food Science, 31, 497–503. Cross, H. R., West, R. L., & Dutson, T. R. (1980). Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science, 5, 261–266. Daly, C. C., Young, O. A., Graafhuis, A. E., Moorhead, S. M., & Easton, H. S. (1999). Some effects of diet on beef meat and fat attributes. New Zealand Journal of Agricultural Research, 42(3), 279–287. Dhuyvetter, J. M., Frahm, R. R., & Marshall, D. M. (1985). Comparison of Charolais and Limousin as terminal cross sire breeds. Journal of Animal Science, 60(4), 935–941. Drennan, M. J., McGeehan, C., & Caffrey, P. J. (2002). Effect of sire muscularity on scanned eye muscle measurements, muscularity scores and carcass conformation of their bulls. In: Proceedings of the Agricultural Research Forum, Tullamore 17. EC 1208/1981. 1981. Department of Agriculture, Food and Rural Development, Ireland. Garrick, D. J. (1994). Meeting market specifications: Exploiting breeds and crossbreeding for profitable production of beef. In: Proceedings of the Central Districts Sheep and Beef farmers Conference (Vol. 3, pp. 35–40). New Zealand. Genstat 5. 1995. Release 3.2 (Vax/VMS5). Copyright 1995. Lawes Agricultural Trust (Rothansted experimental station). Hoving-Bolink, A. H., Hanekamp, W. J. A., & Walstra, P. (1999). Effects of sire breed and husbandry system on carcass, meat and eating quality of Piemontese and Limousin crossbred bulls and heifer. Livestock Production Science, 57, 273–278. Hunt, M. C., Kropf, D., & Morgan, B. (1993). Colour measurement of meat and meat products. In: Reciprocal Meat Conference Proceedings (Vol. 46, pp. 59–60).
79
Hunter, R. S. (1972). The measurement of appearance. 9529 Lee Highway, Fairfax, Virginia: Hunter Associates laboratory Inc., 22030. Koch, R. M., Cundiff, L. V., & Gregory, K. E. (1982). Heritabilities and genetic, environmental and phenotypic correlations of carcass traits in a population of diverse biological types and their implications in selection programs. Journal of Animal Science, 55(6), 1319–1329. Maher, S. C., Mullen, A. M., Moloney, A. P., Buckley, D. J., & Kerry, J. P. (2004). Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef. Meat Science, 66(2), 351–360. MacDougall, D. B., & Rhodes, D. N. (1972). Proceedings of Packaging and Pres. Conference. Wembley: Food International Congress. McFarlane, I. (1998). Colour measurement. Food Analysis and Control, 16, 33–37. Melton, C., Dikeman, M., Tuma, H. J., & Schalles, R. R. (1974). Histological relationships of muscle biopsies to bovine meat quality and carcass composition. Journal of Animal Science, 38(1), 24–31. Morgan, J. B., Savell, J. W., Hale, D. S., Miller, R. K., Griffin, D. B., Cross, H. R., & Shackelford, S. D. (1991). National beef tenderness survey. Journal of Animal Science, 69, 3274–3283. Ockerman, H. W., Jaworek, D., VanStaven, B., Parrett, N., & Pierson, C. J. (1984). Castration and sire effect on carcass traits, meat palatability and muscle fiber characteristics in Angus cattle. Journal of Animal Science, 59(4), 981–990. SAS (1985). Statistical Analysis Systems. SAS Institute Inc., Campus drive, Cary, NC 27513, USA. Schupp, A. R., Rhodes, V. J., Stringer, W. C., & Cramer, C. L. (1969). Economic considerations of the effects of sire and length of feeding on beef steers and carcasses. Research Bulletin, Missouri Agriculture Experiment Station, 955. Shackelford, S. D., Koohmaraie, M., Whipple, G., Wheeler, T. L., Miller, M. F., Crouse, J. D., & Reagan, J. O. (1991). Predictors of beef tenderness: Development and verification. Journal of Food Science, 56, 1130–1135. Short, R. E., Grings, E. E., MacNeil, M. D., Heitschmidt, R. K., Williams, C. B., & Bennett, G. L. (1999). Effects of sire growth potential, growing-finishing strategy, and time on feed on performance, composition, and efficiency of steers. Journal of Animal Science, 77, 2406–2417. Solomon, M. B., & Elsasser, T. H. (1991). Dietary energy and protein effects on partitioning of carcass components in beef cattle. Meat Science, 29(4), 365–374. Strange, E. D., Benedict, R. C., Gugger, R. E., Metzger, V. G., & Swift, C. E. (1974). Simplified methodology for measuring meat colour. Journal of Food Science, 39, 988–992. Subrt, J., & Divis, V. (2002). The effect of individual Charolais sires on beef production of their crossbred progeny. Animal Science Papers and Reports, 20(1), 25–32. Sweeney, R. A., & Rexroad, P. R. (1987). Comparison of LECO FP228 ’’Nitrogen Determinator’’ with AOAC copper catalyst Kjeldahl method for crude protein. Journal of Association of Official Analysis of Chemistry, 70(6), 1028–1030. Tuma, H. J., Henrickson, R. L., Odell, G. V., & Stephens, D. F. (1963). Variation in the physical and chemical characteristics of the longissimus dorsi muscle from animals differing in age. Journal of Animal Science, 22, 354–357. Van Vleck, L. D., Hakim, A. F., Cundiff, L. V., Koch, R. M., Crouse, J. D., & Boldman, K. G. (1992). Estimated breeding values for meat characteristics of crossbred cattle with an animal model. Journal of Animal Science, 70, 363–371. Wulf, D. M., Tatum, J. D., Green, R. D., Moran, J. B., Golden, B. L., & Smith, G. C. (1996). Genetic influences on beef longissimus
80
S.C. Maher et al. / Meat Science 67 (2004) 73–80
palatability in Charolais- and Limousin-sired steers and heifers. Journal of Animal Science, 74, 2394–2405. Wulf, D. M., & Wise, J. W. (1999). Measuring muscle colour on beef carcasses using the L*a*b* colour space. Journal of Animal Science, 77, 2418–2427.
Xie, Y. R., Busboom, J. R., Gaskins, C. T., Johnson, K. A., Reeves, J. J., Wright, R. W., Jr., & Cronrath, J. D. (1996). Effects of breed and sire on carcass characteristics and fatty acid profiles of crossbred Wagyu and Angus steers. Meat Science, 43, 167– 177.
Colour, composition and eating quality of beef from the progeny of two Charolais sires S.C. Maher
a,*
, A.M. Mullen a, A.P. Moloney a,b, M.J. Drennan b, D.J. Buckley c, J.P. Kerry c
a Teagasc, National Food Centre, Ashtown, Dublin 15, Ireland Teagasc, Grange Research Centre, Dunsany, Co. Meath, Ireland Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland b
c
Received 19 May 2003; received in revised form 1 August 2003; accepted 15 September 2003
Abstract Eating quality and variation within eating quality attributes of beef from young bull progeny of a Charolais sire of average conformation heritability (CF44) ðn ¼ 14Þ and young bull progeny of a Charolais sire of good conformation heritability (IC27) ðn ¼ 16Þ were examined. The M. longissimus dorsi (up to 12th and/or 13th ribs) was excised 24 h post-slaughter and eating quality attributes analysed at 2, 7 and 14 days postmortem. While progeny muscularity and carcass weight reflected that of each sire, in general no variation was observed in the quality attributes. In addition no significant difference in mean values was evident between sire progenies for carcass and meat quality attributes examined. Significant variation was observed in colour after 2 days ageing, but this was not evident after 7 or 14 days ageing. Average sarcomere length did differ significantly ðp < 0:05Þ between progeny of both sire types (CF44 ¼ 1:87 lm and IC27 ¼ 1:77 lm), but did not appear to impact on tenderness. The similarity between the progeny of the average or good conformation sires examined in this experiment suggests such sires have no effect on the eating quality of their young bull beef progeny. Ó 2003 Elsevier Ltd. All rights reserved. Keywords: Tenderness; Colour; Chemical composition; Variation; Beef; Sire and progeny
1. Introduction Much research has been carried out to investigate the influence of breed on the composition and eating quality of beef (Campo, Sanudo, Panea, Alberti, & Santolaria, 1999; Dhuyvetter, Frahm, & Marshall, 1985; Koch, Cundiff, & Gregory, 1982). Variation in the eating quality of beef exists both within and between breeds. Variation between breeds is often more highly heritable and thus easier to control, however within breed variation requires further research (Charteris & Garrick, 1997). Individual sires within a breed may influence genetic, production and carcass traits of their progeny; such as estimated breeding value (EBV) of sires (Short et al., 1999; Van Vleck et al., 1992), live weight gain and
*
Corresponding author. Tel.: +353-1-8059500; fax: +353-1-8059550. E-mail address: [email protected] (S.C. Maher).
0309-1740/$ - see front matter Ó 2003 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2003.09.007
dressing percentage (Subrt & Divis, 2002), muscle fiber characteristics (Ockerman, Jaworek, VanStaven, Parrett, & Pierson, 1984) and fatty acid composition (Calles Elias et al., 2000; Xie et al., 1996). The information regarding the effect of a sire on the eating quality, colour, and composition of their progeny beef is not as available. Similarly there is little information regarding sire effect on the level of variation within eating quality, colour, and composition within progeny. When breeding beef for the EU export markets heritability of conformation score from sire to their progeny is important, as carcasses with good conformation receive a greater price. Conformation score has a high heritability. Therefore, progeny of sires of good or average conformation score can be used to determine the effect of this trait on the eating quality of beef. The problem of variation in beef eating quality, especially ‘‘unacceptable’’ toughness in certain cuts of beef, is an important issue (Morgan et al., 1991). Maher,
74
S.C. Maher et al. / Meat Science 67 (2004) 73–80
Mullen, Moloney, Buckley, and Kerry (2004) reported extensive variation (CV ¼ 36%) in the eating quality of beef, and suggested present rearing practices as one factor contributing to this variation. Although breeds can differ markedly in performance attributes, it is also suggested that there is considerable variation between individual sires within a breed (Garrick, 1994). According to Bailey, Liboriussen, Andersen, and Andersen (1985), choice of sire is an important management issue for improving beef eating quality of Holstein-type cattle. Therefore, the objective of this experiment was to quantify the variation in the eating quality of beef from the progeny of two Charolais sires (of average or good muscularity), and to further compare colour, composition and eating quality of meat from the progeny of both sires.
2. Materials and methods 2.1. Animal management, sample collection and muscle preparation Two sires, of no genetic relationship, were chosen. The sire of average conformation (CF44) had an expected progeny difference (EPD) for growth, conformation and fatness of 56.7, 0.99 and )0.02, respectively. The sire of good conformation (IC27) had good EPD for growth, conformation and fatness of 51.9, 1.23 and )0.13, respectively. Both sires were crossed with Limousin Friesian or Simmental (Limousin Friesian) cows. Young bull progeny of CF44 ðn ¼ 14Þ and IC27 ðn ¼ 16Þ were spring born, single suckled and weaned October 17, 2000. All animals received a grass silage and concentrate diet until slaughter on June 5, 2001 when 450 days of age. There was no significant difference between liveweights of the progenies of the two sires, with average liveweight at slaughter of 647.4 kg for progeny of CF44 and 626.8 kg for progeny of IC27. Animals were slaughtered together at a commercial meat plant in Ireland. Slaughtering included stunning using a captive-bolt pistol and exsanguination within 30 s, after which each carcass was conventionally hung, dressed and centrally-split into two sides. Carcasses were then chilled at 2 °C under factory conditions for 24 h postmortem, and excision was only permitted when carcass temperature dropped below 7 °C; at which time M. longissimus dorsi (up to 12th and/or 13th ribs) was excised. Muscles were individually vacuum-packed, and stored at 4 °C for further quality analysis. 2.2. Beef quality measurements After appropriate ageing postmortem, freshly cut muscle samples (2.54 cm thick) were taken for quality analysis.
2.2.1. pH and temperature pH was measured on intact muscle hourly from 1 to 8 h, and after 2, 7 and 14 days postmortem, using a portable pH meter (Orion model from Orion Research Inc., Boston, MA 02129 USA) and an Amagruss pH electrode (pH/mV Sensors Ltd., Murrisk-Westport, Co. Mayo, Ireland). The meter was corrected for muscle temperature and the probe inserted approximately 6 cm into the LD muscle, at the 12th rib. Before and during analysis, the meter was calibrated using standard phosphate buffers (pH 4.01 and 7.00, Radiometer, Copenhagen, Denmark) after which the electrode was washed. The electrode was rinsed thoroughly with distilled water between measurements. The rate of temperature fall in the LD muscles was recorded with a data logger (Grant Squirrel meter/logger series 1250, Grant Instruments (Cambridge) Ltd., Barrington, Cambridge, CB2 5QZ, UK) at 15 min intervals from approximately 1 up to 24 h postmortem. Temperature probes were inserted approximately two inches into the LD muscle immediately anterior to the 9th rib. 2.2.2. Warner Bratzler shear force Warner Bratzler shear force (WBSF) was measured on 1 freshly cut steak sample (2.54 cm thick) per muscle, after 2, 7 and 14 days ageing, using a modified method by Shackelford et al. (1991). Samples were taken at random within muscles to mirror normal processing practices of muscles for retail of steaks. Steaks were cooked to a core temperature of 70 °C (Minitherm HI8751 temperature meter and probe, Hanna Instruments Ltd., Eden Way, Pages Industrial Park, Leighton Buzzard, Bedfordshire, LU7 8TZ, UK) in a 72 °C water bath (Model Y38, Grant Instruments Ltd., Barrington, Cambridge CB2 IBR, UK), tempered at room temperature and left to cool at 4 °C overnight. Cores were taken at random within the steak. Steaks were cored straight from the fridge, and when cores reached room temperature they were sheared using a Warner Bratzler Instron blade on a load cell of 500 N with a crosshead speed of 50 mm/min. attached to the Instron model 5543 and Merlin series IX software, Instron Ltd., Buckinghamshire, UK. 2.2.3. Sensory attributes Sensory analysis was carried out on freshly cut muscle samples (2.54 cm thick), grilled in an electric cooker (Siemens, Siemens-Electrogerate, GmbH, HB 90420 GBModel no. N 2144-5NA, Tricity Appliances LTD, Luton, Bedfordshire, LU4 9QQ, UK) to 70 °C core temperature (Minitherm HI8751 temperature meter and probe, Hanna Instruments Ltd., Eden Way, Pages Industrial Park, Leighton Buzzard, Bedfordshire, LU7 8TZ, UK), by eight trained in-house panellists (AMSA, 1995). The panellists graded tenderness on a scale of 1–8, with 1 being extremely tough and 8 being extremely
S.C. Maher et al. / Meat Science 67 (2004) 73–80
75
tender. Juiciness was on a scale of 1–8, with 1 being extremely dry and 8 being extremely juicy. Overall flavour: 1 ¼ very poor, 6 ¼ extremely good. Overall firmness: 1 ¼ extremely mushy, 8 ¼ extremely firm. Overall texture: 1 ¼ very poor, 8 ¼ extremely good. Overall acceptability: 1 ¼ not acceptable, 8 ¼ extremely acceptable.
24 h postmortem, and pH data, recorded every hour for first 8 h postmortem, were logarithmically transformed and linear regression was used to derive cooling and pH rate of fall for each carcass. These values were analysed as above.
2.2.4. Colour Meat colour was monitored after 2, 7 and 14 days ageing on the cut surface of cling film covered steaks after 3 h blooming at 4 °C (Strange, Benedict, Gugger, Metzger, & Swift, 1974). Measurements were taken through cling film at 3 locations on each steak and averaged. Colour was measured using a HunterLab spectrophotometer (Ultrascan XE, Hunter Associates Laboratory Inc., VI, USA). The Ultrascan XE has a wavelength range from 360 to 750 nm and a wavelength interval of 10 nm. It was used in reflectance mode. The spectrophotometer was standardised using a white tile and a light trap. Diffuse illumination (D65 , 10° ) with 8° viewing angle was used with a 25 mm port size with the specular component excluded. D65 was the chosen illuminant as it approximates closely to daylight (Hunt, Kropf, & Morgan, 1993). McFarlane (1998) recommended specular exclusion for measurements made on glossy surfaces, e.g., cling film. Hunter L (lightness) is measured from 0 (black) to 100 (white), a (redness) has green as the negative value and red as the positive and b (yellowness) values have a negative value of blue and a positive value of yellow (Hunter, 1972).
3. Results and discussion
2.2.5. Sarcomere length Sarcomere lengths were measured at 2 days postmortem according to Cross, West, and Dutson (1980). 2.2.6. Compositional analysis Compositional analysis was carried out on meat frozen at 14 days postmortem. Frozen samples were thawed in individual bags in circulating water at 12 °C for 45 min. The lean meat and exudate was homogenised using a Robot coupe blender (R301 Ultra, Robot coupe SA, France). The blended samples were stored in airtight plastic containers and covered with onion skin paper. Moisture and intramuscular fat content were determined using the method of Bostian, Fish, Webb, and Arey (1985). Intramuscular protein was measured using the method of Sweeney and Rexroad (1987). 2.3. Statistics Homogeneity of variances between progeny of the two sires for any particular variable was analysed by BartlettÕs test using SAS (SAS, 1985). Where variances were homogeneous, data was analysed according to oneway ANOVA using Genstat 5 (Genstat 5, 1995). The LD temperature data, recorded every 15 min for first
3.1. Carcass characteristics Drennan, McGeehan, and Caffrey (2002) reported on the carcass traits of these animals. Conformation scores were greater ðp < 0:05Þ for the progeny of IC27 (good conformation) sires compared to CF44 (average conformation) sires (Table 1). This was expected as progeny did inherit paternal musculature (conformation scores U and R, (EC 1208/1981)) and final liveweights. Fat scores were mainly 3 and 4L/H (EC 1208/1981) and did not differ significantly between progeny of the sires (Table 1). This was also expected as fat scores are influenced by ration, and all progeny were finished on a similar ration. Drennan et al. (2002) found the pistola (higher value part of the carcass) formed a greater quantity of the carcass for progeny of IC27 sires compared to progeny of CF44 sire ðp < 0:01Þ. Muscle, fat or bone (g/kg) did not significantly differ between the progeny of CF44 or IC27. 3.2. Carcass weight In most beef cattle evaluation systems, carcass weight is a strong determinant of price received per animal and is therefore of great importance to beef producers (Charteris & Garrick, 1997). Variances for progeny of CF44 and IC27 were homogenous, therefore data was analysed according to one-way ANOVA. While the sires had different EPD for muscularity, the carcass weights of the progeny did not differ (Table 2). This lack of
Table 1 Carcass traits of the progeny of Charolais sires of average (CF44) and good (IC27) conformation
Conformation score Fat score Pistola (g/kg carcass) Muscle (g/kg) Fat (g/kg) Bone (g/kg)
CF44 (n ¼ 14)
IC27 (n ¼ 16)
SE
Significance
3.13
3.75
0.186
*
3.51 460
3.35 478
0.173 3.22
ns **
688 125 187
717 105 178
9.9 8.8 3.9
ns ns ns
Data courtesy of Drennan et al. (2002). Mean values (*p < 0:05, **p < 0:01, ns ¼ non-significant).
76
S.C. Maher et al. / Meat Science 67 (2004) 73–80
Table 2 Production and postmortem attributes of M. longissimus dorsi from progeny of Charolais sires of average (CF44) and good (IC27) conformation after 2, 7 or 14 days ageing
Cold weight (kg) Carcass cooling ratea pH rate of fallb pH 2 days postmortem Sarcomere length (lm) Protein (%) Moisture (%) Intramuscular fat (%)
CF44 (n ¼ 14)
SD
IC27 (n ¼ 16)
SD
Significance
CV%
378.0 0.056 0.024 5.58 1.87 22.39 75.67 1.03
35.7 0.009 0.007 0.307 0.1 0.6 0.9 0.8
375.4 0.054 0.025 5.50 1.77 22.4 75.5 1.06
23.1 0.009 0.006 0.285 0.1 0.5 0.9 0.7
ns ns ns ns * ns ns ns
46.7 – – 5.3 6.7 2.5 1.2 71.6
Mean values (*p < 0:05, ns ¼ non-significant). Rate of temperature decline from 1 to 24 h postmortem, with measurements analysed every 15 min. b Rate of pH decline analysed every hour from 1 to 8 h postmortem. a
difference was expected, as progeny were all managed similarly pre-slaughter and slaughtered at a similar age. 3.3. Warner Bratzler shear force Previous experiments have shown that tenderness is a heritable trait within a breed and different sires are associated with different degrees of tenderness (Bryce Jones, Houston, & Harries, 1963). Variances for progeny of CF44 and IC27 were homogenous for WBSF. Wulf et al. (1996) reported that variation across Charolais sires ðn ¼ 10Þ was significant (v2 p < 0:05) for steer and heifer progeny ðn ¼ 392Þ when shear force values (>3.85 kg) were measured at 1 and 4 days postmortem. This variation is likely a result of progeny being slaughtered over various age groups; 430–484 days of age, (Tuma, Henrickson, Odell, & Stephens, 1963). Although this range in ages was compact, it was more varied compared to the present experiment where all animals were slaughtered at 450 days of age. Wulf et al. (1996) did not find such a difference between progeny of sires after 7, 14, 21 and 35 days postmortem, which was in agreement with the present experiment.
Sire did not exert any significant influence on WBSF at any of the time points in this experiment when analysed by ANOVA (Table 3). Bruyn De, Naude, Hofmeyr, Meissner, and Roux (1991) did not observe any sire effect on progeny ðn ¼ 34Þ of Charolais or other breeds when tenderness of M. longissimus thoracis was analysed by shear force. In agreement with this and the present study, Schupp, Rhodes, Stringer, and Cramer (1969) reported neither Angus nor Hereford sires had a significant effect on steer progeny ðn ¼ 200Þ shear force of LD. Bailey et al. (1985) found shear force of intact male progeny ðn ¼ 260Þ from 12 Holstein sires to be different ðP < 0:01Þ. This difference was likely to be a result of progeny being divided into 3 slaughter weights and 4 different levels of concentrates fed, compared to the present experiment where progeny were on similar ration and slaughtered at a similar weight. 3.4. Sensory attributes Variances for progeny of CF44 and IC27 were homogenous. In agreement with this, Wulf et al. (1996)
Table 3 Warner Bratzler shear forcea (Newtons) after 2, 7 and 14 days ageing and sensory attributes after 14 days ageing of M. longissimus dorsi on progeny of Charolais sires of average (CF44) and good (IC27) conformation
WBSFa 2 days postmortem WBSFa 7 days postmortem WBSFa 14 days postmortem Tenderness Juiciness Flavour Firmness Texture Overall acceptability a
CF44 (n ¼ 14)
SD
IC27 (n ¼ 16)
SD
Significance
CV%
80.9 65.6 57.6 5.3 5.5 4.3 5.3 3.3 3.8
17.5 13.4 13.3 0.8 0.8 0.2 0.6 0.6 0.6
84.6 63.4 59.2 5.3 5.3 4.3 5.4 3.4 3.9
17.1 12.8 15.7 0.8 0.7 0.2 0.4 0.5 0.5
ns ns ns ns ns ns ns ns ns
20.6 20.0 24.6 15.0 13.0 5.5 9.1 16.5 13.5
Mean values (ns ¼ non-significant). Warner Bratzler shear force.
S.C. Maher et al. / Meat Science 67 (2004) 73–80
found no significant difference (when analysed by v2 ) between steer and heifer progeny ðn ¼ 392Þ of Charolais ðn ¼ 10Þ or Limousin ðn ¼ 8Þ sires for sensory tenderness, juiciness, or flavour. Sensory attributes did not differ between progeny of the two sires when analysed by ANOVA (Table 3). When tenderness was analysed by sensory analysis (oven-roasted) Bruyn et al. (1991) did not observe any sire effect on progeny ðn ¼ 34Þ of Charolais or other breeds. Schupp et al. (1969) also found steer progeny ðn ¼ 200Þ sensory attributes were not influenced by sire within Angus nor Hereford breeds. When Ockerman et al. (1984) analysed the effect of purebred Angus sires ðn ¼ 5Þ on male progeny ðn ¼ 28Þ they reported that flavour was the only sensory attribute which was affected ðp < 0:05Þ by sire type. Previous work by Melton, Dikeman, Tuma, and Schalles (1974) reported a significant difference in juiciness scores from progeny ðn ¼ 21Þ of Hereford sires ðn ¼ 5Þ. Bryce Jones et al. (1963) reported a difference in progeny juiciness, flavour and also tenderness between 5 Hereford sires. Differences reported between sire progenies from these experiments were due to different breeds of sires analysed, a greater range of sires and the various weights at which progeny were slaughtered. Progeny in the current experiment were of one breed and slaughtered at similar weights, which could explain lack of difference between sire progenies. 3.5. Sarcomere length Variances within sarcomere length for progeny of CF44 and IC27 were homogenous. When analysed using ANOVA, sarcomere length was found to be the only eating quality attribute tested which differed ðp ¼ 0:032Þ between progeny of CF44 and IC27 sires, with CF44 sire progeny having longer Sarcomeres compared to IC27 progeny (Table 2). Melton et al. (1974) did not detect any difference between progeny (n ¼ 17 in total) of Hereford sires ðn ¼ 4Þ for sarcomere length measured at 4 days postmortem. In the present experiment sarcomere length was analysed after 2 days of ageing, which could explain differences between these results and those of Melton et al. (1974) who aged muscle for up to 4 days postmortem. Although a significant difference in sarcomere length was observed, the size of this difference was quite small and may be of no practical significance. 3.6. pH and temperature There was no significant difference in rate of pH fall, from 1 to 8 h postmortem, between progeny of the 2 sires (Table 2). pH decreased from 6.6 at 1 h postmortem to 5.5 at 2 days postmortem ðpHu Þ for progeny of both sires (Table 2), which are acceptable pH
77
measurements for normal beef. Temperature can influence pH fall (Cook & Langsworth, 1966). Within this experiment, carcass temperature for all progeny ranged from an average of 34 °C within 1 h of slaughter to below 7 °C after 24 h at a constant chill temperature of approximately 2 °C. The control of breed, carcass weights, conformation and fat scores and chill temperature would have emphasised any effect on cooling rate between the sires. These results are of significance as they are indicative of the tight control afforded during the postmortem processing of these carcasses. 3.7. Chemical composition Variances for moisture, protein and intramuscular fat (IMF) of progeny from CF44 and IC27 were homogenous. Sire muscularity heritability did not create any significant difference in chemical composition between both progeny groups when analysed by ANOVA (Table 2). Progeny reared and finished on similar diets would have a reduced chance of differences in IMF, due to the link between energy intake and IMF (Solomon & Elsasser, 1991; Daly, Young, Graafhuis, Moorhead, & Easton, 1999). As was found in the present experiment, Melton et al. (1974) reported no significant effect of sire on IMF from the progeny (n ¼ 21 in total) of Hereford sires ðn ¼ 5Þ. Similarly Ockerman et al. (1984) analysed the effect of purebred Angus sires ðn ¼ 5Þ on male progeny ðn ¼ 28Þ and reported no significant effect on IMF. Although progeny were finished under similar conditions and slaughtered at the same weight, Subrt and Divis (2002) reported that Charolais sires ðn ¼ 8Þ had a significant ðp < 0:05Þ effect on IMF content of the male progeny ðn ¼ 81Þ; mean IMF between sires ranged from 0.79% to 2.08%. Bailey et al. (1985) also found intramuscular fat of intact male progeny ðn ¼ 260Þ from 12 Holstein sires to be different ðp < 0:01Þ, when progeny were finished on 4 levels of concentrates and 3 different slaughter weights. Since IMF is linked to rate of growth and nutrition, conflicting results would occur as individual research groups produced cattle under experimental conditions that differ from those reported in the present experiment. 3.8. Colour Variances for progeny of two sires were not homogenous for Hunter L a b after 2 days ageing ðp < 0:001Þ. This difference was a result of progeny of IC27 having larger variances compared to progeny of CF44 (Hunter L ¼ 3:1 and 90.6, respectively; Hunter a ¼ 2:2 and 10.3, respectively and Hunter b ¼ 0:6 and 4.6, respectively). After 7 and 14 days ageing, variances between progeny of both sires were homogenous. Therefore, one-way
78
S.C. Maher et al. / Meat Science 67 (2004) 73–80
Table 4 Hunter L , a , b assessment of M. longissimus dorsi on progeny of Charolais sires of average (CF44) and good (IC27) conformation after 2, 7 or 14 days ageing Hunter colour
CF44 ðn ¼ 14Þ
SD
IC27 ðn ¼ 16Þ
SD
L 2 daysa a 2 daysa b 2 daysa L 7 days a 7 days b7 L 14 days a 14 days b 14 days
36.7 11.0 7.6 28.1 21.7 12.6 25.8 19.3 11.3
1.8 1.5 0.8 2.9 3.0 1.3 8.4 6.4 3.7
34.7 10.3 7.1 26.8 21.2 11.9 26.4 20.2 11.7
9.5 3.2 2.1 3.6 2.8 1.7 8.1 5.8 3.5
a
Significance
CV%
ns ns ns ns ns ns
19.7 23.9 22.4 12.1 13.5 12.9 31.1 30.3 31.1
Mean values (ns ¼ non-significant). Not analysed by ANOVA due to heterogeneity of data.
ANOVA was analysed on Hunter L a b at these later time points. Hunter L a b mean values were not statistically different between progenies of two sires after 7 or 14 days of ageing (Table 4). No differences were reported by Hoving-Bolink, Hanekamp, and Walstra (1999) when young bull progeny ðn ¼ 68Þ of Piemontese ðn ¼ 14Þ and Limousin ðn ¼ 10Þ sires were analysed for colour CIE (Hunter L , a , b ). Variation after 2 days ageing may have resulted from the differences that occur in ÔbloomingÕ of conditioned and non-conditioned muscle. MacDougall and Rhodes (1972) suggest that the better ÔbloomingÔ (i.e., greater Hunter a value) of conditioned meat subsequently result from dilution of the meatÔs enzymic activity which occurs during the conditioning process. Variation in colour could influence customer purchase decision, as it is the consumers initial indicator of quality and palatability of beef (Wulf & Wise, 1999). However, consumer purchase of beef is generally after 2 days postmortem, at which time colour of meat from progeny of either sire was not found to be significantly variable. 3.9. Variation present within eating quality attributes The coefficient of variation (CV%) describes the variation present within an attribute. This variation reflects both animal genetics and management together with carcass management and sampling. Both moisture and protein had the lowest CV% of all other attributes measured (Table 2), which was in agreement with Maher et al. (2004) who reported similar results (CV% of protein ¼ 2.8% and moisture ¼ 1.5%). This experiment showed the CV% for IMF (Table 2) was greater than all other attributes. This was in agreement with Melton et al. (1974) and Maher et al. (2004), who found IMF of LD muscle to have the greatest CV% (93% and 55.5%, respectively) compared to other attributes.
Charolais beef had lower CV% compared to Limousin cattle when Wulf et al. (1996) compared two breeds. This reduction in variation within Charolais breed may contribute to the little variation observed between sire progeny in this experiment. Within the present experiment CV% of many attributes was reduced compared to Maher et al. (2004) when steer and heifer progeny of various sires within a variety of different breeds were analysed. This reduction in CV% in the present experiment may be due to analysis of only one breed, or that young bull beef was the least variable of these genders.
4. Conclusion Differences between sires in expected progeny difference (EPD) for musculature were reflected in the musculature of their progeny. However, in general, these differences were not reflected in most post-slaughter composition and eating quality attributes of their progeny. Exceptions to this were observed in colour variances and sarcomere length mean values. Results of this experiment suggest that pre-slaughter environmental factors and post-slaughter handling of the carcass make a much larger contribution to variation in tenderness than genetic selection within a breed. Thus, it may be more efficient to improve beef eating quality through management and processing procedures than genetic selection of one breed.
Acknowledgements Funded by the Irish Government under The National Development Plan, 2000–2006. Postgraduate funding from the Walsh Fellowship Scheme, Teagasc, is much appreciated.
S.C. Maher et al. / Meat Science 67 (2004) 73–80
References AMSA (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Chicago. American Meat Science Association. National Livestock and Meat Board, 4–8. Bailey, C. M., Liboriussen, T., Andersen, H. R., & Andersen, B. B. (1985). Producing beef from intact male progeny of Holstein sires: Feed efficiency and compositional characters. Journal of Animal Science, 61(1), 27–35. Bostian, M. L., Fish, D. L., Webb, N. B., & Arey, J. J. (1985). Automated methods for determination of fat and moisture in meat and poultry products: Collaborative study. Journal of Association Official Analysis of Chemistry, 68(5), 876–881. Bruyn De, J. F., Naude, R. T., Hofmeyr, J. H., Meissner, H. H., & Roux, C. Z. (1991). The influence of the genotype of the sire and dam on beef tenderness. In: Proceedings of the 37th International Congress of Meat Science and Technology, Kulmbach, 1 (pp. 60–63). Bryce Jones, K., Houston, T. W., & Harries, J. M. (1963). Studies in beef quality. II. The influence of sire on the quality and composition of beef. Journal of the Science of Food and Agriculture, 14, 637–645. Calles Elias, J. A., Gaskins, C. T., Busboom, J. R., Duckett, S. K., Conrath, J. D., & Reeves, J. J. (2000). Sire variation in fatty acid composition of crossbred Wagyu steers and heifers. Meat Science, 56, 23–29. Campo, M. M., Sanudo, C., Panea, B., Alberti, P., & Santolaria, P. (1999). Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Science, 51, 383–390. Charteris, P. L. & Garrick, D. J. (1997). Using breed resources to improve carcass and meat quality. Available from: http://www.beef.org.nz/research/meat/meat_breed_res.asp. Cook, C. F., & Langsworth, R. F. (1966). The effect of pre-slaughter environmental temperature and postmortem treatment upon some characteristics of ovine muscle. I. Shortening and pH. Journal of Food Science, 31, 497–503. Cross, H. R., West, R. L., & Dutson, T. R. (1980). Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science, 5, 261–266. Daly, C. C., Young, O. A., Graafhuis, A. E., Moorhead, S. M., & Easton, H. S. (1999). Some effects of diet on beef meat and fat attributes. New Zealand Journal of Agricultural Research, 42(3), 279–287. Dhuyvetter, J. M., Frahm, R. R., & Marshall, D. M. (1985). Comparison of Charolais and Limousin as terminal cross sire breeds. Journal of Animal Science, 60(4), 935–941. Drennan, M. J., McGeehan, C., & Caffrey, P. J. (2002). Effect of sire muscularity on scanned eye muscle measurements, muscularity scores and carcass conformation of their bulls. In: Proceedings of the Agricultural Research Forum, Tullamore 17. EC 1208/1981. 1981. Department of Agriculture, Food and Rural Development, Ireland. Garrick, D. J. (1994). Meeting market specifications: Exploiting breeds and crossbreeding for profitable production of beef. In: Proceedings of the Central Districts Sheep and Beef farmers Conference (Vol. 3, pp. 35–40). New Zealand. Genstat 5. 1995. Release 3.2 (Vax/VMS5). Copyright 1995. Lawes Agricultural Trust (Rothansted experimental station). Hoving-Bolink, A. H., Hanekamp, W. J. A., & Walstra, P. (1999). Effects of sire breed and husbandry system on carcass, meat and eating quality of Piemontese and Limousin crossbred bulls and heifer. Livestock Production Science, 57, 273–278. Hunt, M. C., Kropf, D., & Morgan, B. (1993). Colour measurement of meat and meat products. In: Reciprocal Meat Conference Proceedings (Vol. 46, pp. 59–60).
79
Hunter, R. S. (1972). The measurement of appearance. 9529 Lee Highway, Fairfax, Virginia: Hunter Associates laboratory Inc., 22030. Koch, R. M., Cundiff, L. V., & Gregory, K. E. (1982). Heritabilities and genetic, environmental and phenotypic correlations of carcass traits in a population of diverse biological types and their implications in selection programs. Journal of Animal Science, 55(6), 1319–1329. Maher, S. C., Mullen, A. M., Moloney, A. P., Buckley, D. J., & Kerry, J. P. (2004). Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef. Meat Science, 66(2), 351–360. MacDougall, D. B., & Rhodes, D. N. (1972). Proceedings of Packaging and Pres. Conference. Wembley: Food International Congress. McFarlane, I. (1998). Colour measurement. Food Analysis and Control, 16, 33–37. Melton, C., Dikeman, M., Tuma, H. J., & Schalles, R. R. (1974). Histological relationships of muscle biopsies to bovine meat quality and carcass composition. Journal of Animal Science, 38(1), 24–31. Morgan, J. B., Savell, J. W., Hale, D. S., Miller, R. K., Griffin, D. B., Cross, H. R., & Shackelford, S. D. (1991). National beef tenderness survey. Journal of Animal Science, 69, 3274–3283. Ockerman, H. W., Jaworek, D., VanStaven, B., Parrett, N., & Pierson, C. J. (1984). Castration and sire effect on carcass traits, meat palatability and muscle fiber characteristics in Angus cattle. Journal of Animal Science, 59(4), 981–990. SAS (1985). Statistical Analysis Systems. SAS Institute Inc., Campus drive, Cary, NC 27513, USA. Schupp, A. R., Rhodes, V. J., Stringer, W. C., & Cramer, C. L. (1969). Economic considerations of the effects of sire and length of feeding on beef steers and carcasses. Research Bulletin, Missouri Agriculture Experiment Station, 955. Shackelford, S. D., Koohmaraie, M., Whipple, G., Wheeler, T. L., Miller, M. F., Crouse, J. D., & Reagan, J. O. (1991). Predictors of beef tenderness: Development and verification. Journal of Food Science, 56, 1130–1135. Short, R. E., Grings, E. E., MacNeil, M. D., Heitschmidt, R. K., Williams, C. B., & Bennett, G. L. (1999). Effects of sire growth potential, growing-finishing strategy, and time on feed on performance, composition, and efficiency of steers. Journal of Animal Science, 77, 2406–2417. Solomon, M. B., & Elsasser, T. H. (1991). Dietary energy and protein effects on partitioning of carcass components in beef cattle. Meat Science, 29(4), 365–374. Strange, E. D., Benedict, R. C., Gugger, R. E., Metzger, V. G., & Swift, C. E. (1974). Simplified methodology for measuring meat colour. Journal of Food Science, 39, 988–992. Subrt, J., & Divis, V. (2002). The effect of individual Charolais sires on beef production of their crossbred progeny. Animal Science Papers and Reports, 20(1), 25–32. Sweeney, R. A., & Rexroad, P. R. (1987). Comparison of LECO FP228 ’’Nitrogen Determinator’’ with AOAC copper catalyst Kjeldahl method for crude protein. Journal of Association of Official Analysis of Chemistry, 70(6), 1028–1030. Tuma, H. J., Henrickson, R. L., Odell, G. V., & Stephens, D. F. (1963). Variation in the physical and chemical characteristics of the longissimus dorsi muscle from animals differing in age. Journal of Animal Science, 22, 354–357. Van Vleck, L. D., Hakim, A. F., Cundiff, L. V., Koch, R. M., Crouse, J. D., & Boldman, K. G. (1992). Estimated breeding values for meat characteristics of crossbred cattle with an animal model. Journal of Animal Science, 70, 363–371. Wulf, D. M., Tatum, J. D., Green, R. D., Moran, J. B., Golden, B. L., & Smith, G. C. (1996). Genetic influences on beef longissimus
80
S.C. Maher et al. / Meat Science 67 (2004) 73–80
palatability in Charolais- and Limousin-sired steers and heifers. Journal of Animal Science, 74, 2394–2405. Wulf, D. M., & Wise, J. W. (1999). Measuring muscle colour on beef carcasses using the L*a*b* colour space. Journal of Animal Science, 77, 2418–2427.
Xie, Y. R., Busboom, J. R., Gaskins, C. T., Johnson, K. A., Reeves, J. J., Wright, R. W., Jr., & Cronrath, J. D. (1996). Effects of breed and sire on carcass characteristics and fatty acid profiles of crossbred Wagyu and Angus steers. Meat Science, 43, 167– 177.