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Carcass Traits and Meat Quality in Cattle

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A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Cattle".

Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 14751

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Dr. Gabriella Holló

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Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, Guba Sándor Str. 40, H-7400 Kaposvar, Hungary
Interests: beef quality; carcass value; feed intake; genome-wide association study; smart farming
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Ferenc Szabó

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Albert Kázmér Faculty of Mosonmagyaróvár, Széchenyi István University, Vár Sguare 2, H-9200 Mosonmagyaróvár, Hungary
Interests: beef and dairy cattle breeding
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

Beef, which can come from both the dairy and beef sector, is high-quality animal product that provides essential amino acids, minerals (e.g., iron and zinc), and vitamins, in addition to anti-inflammatory conjugated linoleic acid that humans need. Consumers demand an increase in safe, nutritious, and high-eating-quality beef produced through sustainable and acceptable methods. Experience of flavour, tenderness and juiciness will be most important in shaping quality experience, satisfaction, and future purchase. Beef tenderness is strongly determined by the amount of intramuscular fat, also known as marbling, which can vary according to genetics, age, sex, and feeding. The development of non-invasive, fast, and reliable technologies to accurately evaluate carcass and meat quality parameters is one of the main objectives of the beef industry. Countries with an eating quality grade system evaluate marbling score as one of the carcass quality attributes, which is currently assessed subjectively through graders' scores or objectively with scanner technologies. In recent years, the entire beef production chain has faced significant challenges, from cow farming, raising, fattening, slaughter, to packaging, to delivery to the consumer. These challenges, even though the beef comes from either the dairy or beef sector, occurred in order to achieve higher yield and quality, while minimizing environmental emissions.

The aim of this Special Issue is to publish original research papers or reviews concerning genetic regulation of beef quality, several biomarkers related to quality traits, early predictors of unambiguous beef quality, fattening with alternative sources of forages in more variable environmental conditions, the contribution of native cattle, dairy or beef cattle breeds to the beef industry.

Areas of interest: The effect of breed, farming, raising, fattening, feeding, slaughter, processing packaging on beef quality. Improved carcass value cutability with heavier finished animals. Antemortem and postmortem factors to improve eating quality. Accurate grading technology prediction of eating quality or cutability. Sustainable beef production under climate change stressor condition.

You are kindly invited to share your recent research results findings and literary synthesis through this Special Issue.

Dr. Gabriella Holló
Prof. Dr. Ferenc Szabó
Guest Editors

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Keywords

cattle genetics
carcass cutability
carcass quality traits
accurate grading technology
finishing diet
alternative production system
tenderness
marbling
biomarkers

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Published Papers (11 papers)

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18 pages, 914 KiB

Open AccessArticle

Muscle-Specific Effects of Genotype, Animal Age, and Wet Aging Duration on Beef Color, Tenderness, and Sensory Characteristics

by Muhammad Kashif Yar, Muhammad Hayat Jaspal, Sher Ali, Iftikhar Hussain Badar, Muawuz Ijaz and Jibran Hussain

Animals 2024, 14(24), 3593; https://doi.org/10.3390/ani14243593 - 12 Dec 2024

Viewed by 148

Abstract

This study investigated the effects of genotype, animal age, muscle type, and aging duration on meat quality characteristics of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), and Gluteus Medius (GM) muscles. The PM, LT, LL, and GM muscles were sourced from a total of 32 bulls, consisting of 16 humped (Bos indicus) and 16 humpless (Bos indicus × Bos taurus) bulls aged 21 ± 2 and 30 ± 3 months. The muscles underwent aging durations of 0, 7, and 14 days. Meat pH, color, drip loss, cooking loss, instrumental shear force, lipid oxidation (thiobarbituric acid reactive substances/TBARS), and sensory analysis were performed. Our results indicated that humped bulls had superior color, while humpless bulls exhibited better sensory characteristics. The 30 ± 3 months of age bulls showed improved color and sensory characteristics with higher TBARs values than the 21 ± 2 months of age bulls. The color, tenderness, and sensory characteristics improved in PM and LT at 7 days, whereas in LL and GM they improved at 14 days. PM showed better tenderness and overall acceptability among different muscles, while LL showed better color and oxidative stability. This study suggested the necessity of muscle-specific aging strategies to enhance the meat quality characteristics of humped and humpless bulls. Further research could explore additional aging durations and other muscle types to better understand their impact on meat quality characteristics. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

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14 pages, 308 KiB

Open AccessArticle

Carcass and Meat Characteristics of Cull Heifers from Different Genetic Groups Fed Diets with Different Sources of Nonprotein Nitrogen in Confinement

by Manoel Gustavo Paranhos da Silva, Luís Carlos Vinhas Ítavo, Camila Celeste Brandão Ferreira Ítavo, Marina de Nadai Bonin Gomes, Angelo Herbet Moreira Arcanjo, Jessika Rodrigues de Figueiredo Moura, Brenda Farias da Costa Leite Lopes, Lucimara Modesto Nonato and Rodrigo da Costa Gomes

Animals 2024, 14(16), 2304; https://doi.org/10.3390/ani14162304 - 8 Aug 2024

Viewed by 698

Abstract

The aim of this study was to evaluate the effect of genetic groups and diets with different sources of nonprotein nitrogen (NPN) on the carcass and meat characteristics of beef heifers. The meat from 40 heifers (20 ½ Angus ½ Nellore (A × N) and 20 ½ Charolais ½ Nellore (L × N)), finished in feedlots, was used. The heifers were fed diets containing different sources of NPN—(1) a diet with livestock urea and protected urea (LPU) and (2) a diet with extruded urea (EU)—in a completely randomized design with a 2 × 2 factorial arrangement. Carcass, composition and meat quality evaluations were carried out. There were no significant interactions between diet and genetic group for most of the variables evaluated (p > 0.05). The A × N heifers had higher hot carcass weights (305.73 vs. 279.80 kg), loin eye areas (80.87 vs. 75.45 cm²), subcutaneous fat thicknesses (8.69 vs. 6.35 mm) and lower shear forces (6.98 vs. 7.7 kg) compared to the C × N heifers (p < 0.05). The meat from the A × N heifers had higher proportions of saturated fatty acids (49.41 vs. 47.95%), with no effects on the proportions of monounsaturated (47.57%) and polyunsaturated (4.01%) fatty acids. The A × N heifers had better carcass and meat characteristics, while the C × N heifers had meat and fat with better fatty acid profiles. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

22 pages, 6028 KiB

Open AccessArticle

Effects of Premortem Stress on Protein Expression, Steak Color, Oxidation, and Myofibrillar Fragmentation Index in the Longissimus Lumborum

by Reganne K. Briggs, Jerrad F. Legako, Paul R. Broadway, Jeff A. Carroll, Nicole C. Burdick Sanchez, Nikole E. Ineck, Zachary K. Smith, Ranjith Ramanathan and Kara J. Thornton

Animals 2024, 14(15), 2170; https://doi.org/10.3390/ani14152170 - 25 Jul 2024

Viewed by 817

Abstract

Forty castrated Holstein calves underwent an adrenocorticotropic hormone (ACTH) challenge to assess the effects of premortem stress on the longissimus lumborum (LL) following harvest. LL biopsies were collected before the challenge, at different harvest times (2, 12, 24, and 48 h; n = 10), and after 14 d aging. The expression of small heat shock proteins (SHSPs), deglycase 1 (DJ-1), and troponin were analyzed. Blood was analyzed throughout the ACTH challenge and at harvest for cortisol, oxidative stress, and complete blood count (CBC). Color and myofibrillar fragmentation index (MFI) were measured in aged samples. Unexpectedly, calves from different harvest times differed (p = 0.05) in cortisol response. Calves were divided into two different cortisol response groups (high or low; n = 20). Statistical analysis assessed the effects of cortisol response (n = 20), harvest time (n = 10), and their interaction. Harvest time altered SHSPs (p = 0.03), DJ-1 (p = 0.002), and troponin (p = 0.02) expression. Harvest time and cortisol response impacted steak color (p < 0.05), and harvest time altered steak pH (p < 0.0001). Additionally, various CBCs were changed (p < 0.05) by harvest time. Harvest time changed (p = 0.02) MFI. These data demonstrate that the protein expression, color, and MFI of the LL may be influenced by premortem stress. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

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19 pages, 2160 KiB

Open AccessArticle

Polymorphisms of the SCD1 Gene and Its Association Analysis with Carcass, Meat Quality, Adipogenic Traits, Fatty Acid Composition, and Milk Production Traits in Cattle

by Ruimin Liu, Xibi Fang, Xin Lu, Yue Liu, Yue Li, Xue Bai, Xiangbin Ding and Runjun Yang

Animals 2024, 14(12), 1759; https://doi.org/10.3390/ani14121759 - 11 Jun 2024

Cited by 1 | Viewed by 1375

Abstract

Stearoyl-CoA desaturase-1 (SCD1) is a key enzyme in the biosynthesis of monounsaturated fatty acids and is considered a candidate gene for improving milk and meat quality traits. Sanger sequencing was employed to investigate the genetic polymorphism of the fifth exon and intron of bovine SCD1, revealing four SNPs, g.21272246 A>G, g.21272306 T>C, g.21272422 C>T, and g.21272529 A>G. Further variance analysis and multiple comparisons were conducted to examine the relationship between variation sites and economic traits in Chinese Simmental cattle, as well as milk production traits in Holstein cows. The findings revealed these four loci exhibited significant associations with carcass traits (carcass weight, carcass length, backfat thickness, and waist meat thickness), meat quality (pH value, rib eye area, and marbling score), adipogenic traits (fat score and carcass fat coverage rate), and fatty acid composition (linoleic acid and α-linolenic acid). Furthermore, these loci were additionally found to be significantly associated with average milk yield and milk fat content in cows. In addition, a haplotype analysis of combinations of SNPs showed that H2H3 has a significant association with adipogenic traits and H2H2 was associated with higher levels of linoleic acid and α-linolenic acid than the other combinations. These results suggest that the four SNPs are expected to be prospective genetic markers for the above economic traits. In addition, the function of SNPs in exon 5 of SCD1 on gene expression and protein structure needs to be explored in the future. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

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14 pages, 500 KiB

Open AccessArticle

Carcass and Meat Quality Traits in Female Lidia Cattle Slaughtered at Different Ages

by Miguel Ángel Cantarero-Aparicio, Elena Angón, Carlos González-Esquivel, Francisco Peña, Javier Caballero-Villalobos, Eoin G. Ryan and José Manuel Perea

Animals 2024, 14(6), 850; https://doi.org/10.3390/ani14060850 - 10 Mar 2024

Cited by 1 | Viewed by 2061

Abstract

The aim of this study was to assess the carcass and meat quality of female Lidia cattle slaughtered at different ages, in order to deepen our understanding of the breed’s unique characteristics. The effect of slaughter age on carcass traits and meat quality attributes of m. Longissimus was investigated in Lidia heifers (n = 200) and cows (n = 100) reared and finished in an extensive system. The animals were slaughtered at 24–36 months (Heifer I), 36–48 months (Heifer II) or >48 months (Cull cow). The carcasses (~120 kg) presented poor conformation (O, O+) and medium fatness (2, 2+). The dissection of the 6th rib yielded mean values of 58.6%, 14.3% and 24.8% for lean, fat and bone, respectively. The cows had a higher proportion of dissectible fat (p < 0.05). Subcutaneous fat was classified as dark and yellowish, and meat (aged for 21 days) as dark (L* = 25.5), reddish (a* = 14.4) and moderately yellowish (b* = 12.9), with acceptable water-holding capacity (TL = 5.34%; DL = 0.97%; PL = 8.9%; CL = 22.1%) and intermediate tenderness (WBSF = 4.6 kg/cm²). The b* value of meat was higher (p < 0.05) in cull cows. The meat of cull cows was more yellowish (p < 0.05) and obtained higher scores for flavor (p < 0.05), juiciness p < 0.01), overall tenderness (p < 0.001) and overall acceptance (p < 0.001). Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

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11 pages, 253 KiB

Open AccessArticle

Effects of Zilpaterol Hydrochloride Supplementation on Growth Performance, Carcass Characteristics and Meat Quality for Steers Differing in Breed Type

by Jesse O. Fulton, Janna J. Block, Keith R. Underwood, Stacy M. S. Zuelly, Kenneth C. Olson and Amanda D. Blair

Animals 2024, 14(4), 607; https://doi.org/10.3390/ani14040607 - 13 Feb 2024

Viewed by 1226

Abstract

To determine the effects of zilpaterol hydrochloride (ZH) on growth performance, carcass characteristics and meat quality for steers differing in breed type, steers with British (B; n = 76) or British × Continental (BC; n = 57) backgrounds were allocated to a randomized incomplete block design with a 2 × 2 treatment structure. Pens within each block × breed type were randomly assigned to either ZH (8.3 mg/kg of DM; fed for 20 d before slaughter, followed by a 3-day withdrawal) or control (CON; 0 mg/kg ZH). Steers were subjected to ultrasound immediately before ZH inclusion and following withdrawal to determine the influence of ZH on changes in longissimus muscle area (LMA), fat thickness and percent intramuscular fat (IMF). Carcass data were collected, and the longissimus lumborum was collected for analysis of tenderness, moisture percentage, crude fat content, collagen content, postmortem proteolysis and sensory attributes. The ZH × breed type interaction did not influence (p > 0.05) the feedlot performance, carcass or meat quality attribute traits evaluated, with the exception of moisture percentage. Responses among breed types were as expected for B vs. BC cattle types. Supplementation with ZH improved (p < 0.05) LMA and yield grade but increased Warner–Bratzler shear force. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

11 pages, 3822 KiB

Open AccessArticle

The Effects of Different Zilpaterol Hydrochloride Feed Supplements and Extended Aging Periods on the Meat Quality of Feedlot Bulls

by Edward C. Webb, Rochelle van Emmenis and Andrew M. Cassens

Animals 2024, 14(3), 361; https://doi.org/10.3390/ani14030361 - 23 Jan 2024

Cited by 1 | Viewed by 1378

Abstract

This study researched the effects of two commercially available zilpaterol hydrochloride (ZH) β-adrenergic agonists, denoted as ZH-A and ZH-B, on the meat quality characteristics of typical South African feedlot bulls (taurine × indicus composites), over extended aging periods of up to 120 days. The effects of ZH were studied to address concerns about the possible adverse effects of ZH on beef quality following extended aging, which typically occurs during the exportation of beef by boat. The completely randomized control study consisted of 3 homogenous experimental groups, with 3 replicates per treatment and 50 bulls per replicate = 450 animals. Treatments were a negative control (CT) with no ZH supplementation added to the basal diet or a basal diet supplemented with either zilpaterol hydrochloride A (ZH-A) or zilpaterol hydrochloride B (ZH-B), both at 105 g ZH/ton, fed from the first day of the finishing period (D₀) for 30 days. Subsamples were collected from 38 random carcasses from each treatment for proximate analysis and meat quality analysis using Longissimus dorsi samples. ZH supplementation decreased meat tenderness (Warner–Bratzler shear force values (WBSF)) of bulls fed ZH-A or ZH-B, compared to those fed the CT diet (p < 0.05; η² = 0.24). The WBSF values of both ZH treatments were about 0.5–0.8 kg higher during the aging periods compared to the CT, but ZH did not affect post-mortem meat aging or meat quality characteristics differently compared to the CT. Post-mortem aging per se influenced all meat quality characteristics investigated (p < 0.001; η² > 0.30), showing improvements in WBSF, a decrease in meat colour and an increase in drip and cooking losses. L*-values increased from 3 to 56 days of aging and then decreased to day 120 (p < 0.001; η² = 032). Chroma values decreased from day 3 to day 120 (p < 0.001; η² = 0.50). Hue° decreased from day 3 to day 7 and stabilized until day 120 (p < 0.001; η² = 0.40). Moisture and cooking loss (CL) increased to 56 days and then decreased to 120 days. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

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17 pages, 1365 KiB

Open AccessArticle

The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display

by Alejandra Terevinto, María Cristina Cabrera, Fernanda Zaccari and Ali Saadoun

Animals 2023, 13(18), 2972; https://doi.org/10.3390/ani13182972 - 20 Sep 2023

Viewed by 1565

Abstract

Beef production in Uruguay is based on pasture (~85%) or concentrate (~15%), resulting in differences in meat quality. The objective of this study was to compare the oxidative stability and color of beef from these two systems during refrigerated retail display. For these purposes, the Semimembranosus muscle was removed from ten Aberdeen Angus steers raised and fed on pasture (130 days prior to slaughter) and from another ten steers fed concentrate (100 days prior to slaughter), sliced. The muscles were placed in a refrigerated showcase for 3, 6, and 9 days. The contents of β-carotene, α-tocopherol, and fatty acids were determined before the meat was placed on display. Lipid and protein oxidation, color, and heme iron content were determined before and during display. The meat from pasture-fed steers had a lower intramuscular fat content (1.78 ± 0.15 vs. 4.52 ± 0.46), lower levels of monounsaturated fatty acids, a lower n-6/n-3 ratio, less lipid and protein oxidation, lower L* and a* values, and higher levels of α-linolenic acid, DHA, total n-3, β-carotene, and α-tocopherol. In conclusion, the meat from pasture-fed steers was more stable during retail display from an oxidative point of view, which may be due to its higher levels of antioxidant compounds such as β-carotene and α-tocopherol and had a healthier fatty acid profile for consumers. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

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16 pages, 381 KiB

Open AccessArticle

Relationship between Beef Quality and Bull Breed

by Piotr Kostusiak, Jan Slósarz, Marcin Gołębiewski, Tomasz Sakowski and Kamila Puppel

Animals 2023, 13(16), 2603; https://doi.org/10.3390/ani13162603 - 12 Aug 2023

Cited by 3 | Viewed by 1540

Abstract

The beef industry in Poland heavily relies on the Polish Holstein-Friesian (PHF) breed, known for its primary use in dairy production, but which also contributes significantly to the beef supply. In contrast, the Limousine (LM), Hereford (HH), and Charolaise (CH) breeds have gained popularity due to their ideal specialized characteristics for beef production. As PHF continues to dominate the beef market, a thorough comparison of its beef quality and nutritional attributes with the three most popular beef breeds in Poland is essential. This study aims to address this knowledge gap by conducting a rigorous comparison. The experiment was carried out on the beef from 67 bulls kept in a free-stall system with standardized feeding. The highest total antioxidant status (TAS) was found in CH and was 147.5% higher than that in PHF. Also, compared with PHF, a large difference of 70% was observed in LM, while in HH it was only 6.25%. For degree of antioxidant potential (DAP), the highest concentration was found in LM, while CH had a slightly lower score than LM. PHF had the lowest scores for each of the analyzed parameters of protein fraction. For anserine, taurine, creatinine, and creatine content, the highest results were found for LM. For carnosine and coenzyme Q10, the highest values were found for CH. Overall, these results highlight the impact of maturity and breed on carcass composition and quality. Late-maturing breeds, such as LM and CH, tend to exhibit leaner carcasses with superior fatty acid profiles and antioxidant properties. This knowledge is valuable for producers, enabling them to make informed decisions regarding breed selection and production strategies to meet specific market demands for beef with the desired composition and quality. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

12 pages, 297 KiB

Open AccessArticle

Relationship between Some Myostatin Variants and Meat Production Related Calving, Weaning and Muscularity Traits in Charolais Cattle

by Tamás Csürhés, Ferenc Szabó, Gabriella Holló, Edit Mikó, Márton Török and Szabolcs Bene

Animals 2023, 13(12), 1895; https://doi.org/10.3390/ani13121895 - 6 Jun 2023

Cited by 1 | Viewed by 1594

Abstract

The slaughter value of live cattle can be assessed during visual conformation scoring, as well as by examining different molecular genetic information, e.g., the myostatin gene, which can be responsible for muscle development. In this study, the F94L, Q204X, nt267, nt324 and nt414 alleles of the myostatin gene (MSTN) were examined in relation to birth weight (BIW), calving ease (CAE), 205-day weaning weight (CWW), muscle score of shoulder (MSS), muscle score of back (MSB), muscle score of thigh (MST), roundness score of thigh (RST), loin thickness score (LTS), and overall muscle development percentage (OMP) of Charolais weaned calves in Hungary. Multi-trait analysis of variance (GLM) and weighted linear regression analysis were used to process the data. Calves carrying the Q204X allele in the heterozygous form achieved approximately 0.14 points higher MSB, MST and LTS, and 1.2% higher OMP, and gained 8.56 kg more CWW than their counterparts not carrying the allele (p < 0.05). As for the F94L allele, there was a difference of 4.08 kg in CWW of the heterozygous animals, but this difference could not be proved statistically. The other alleles had no significant effect on the evaluated traits. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

Review

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10 pages, 426 KiB

Open AccessReview

Knowledge Gaps on the Utilization of Fossil Shell Flour in Beef Production: A Review

by Zimkhitha Soji-Mbongo and Thando Conference Mpendulo

Animals 2024, 14(2), 333; https://doi.org/10.3390/ani14020333 - 21 Jan 2024

Cited by 1 | Viewed by 1245

Abstract

Population growth in many countries results in increased demand for livestock production and quality products. However, beef production represents a complex global sustainability challenge, including meeting the increasing demand and the need to respond to climate change and/or greenhouse gas emissions. Several feed resources and techniques have been used but have some constraints that limit their efficient utilization which include being product-specific, not universally applicable, and sometimes compromising the quality of meat. This evokes a need for novel techniques that will provide sustainable beef production and mitigate the carbon footprint of beef while not compromising beef quality. Fossil shell flour (FSF) is a natural additive with the potential to supplement traditional crops in beef cattle rations in response to this complex global challenge as it is cheap, readily available, and eco-friendly. However, it has not gained much attention from scientists, researchers, and farmers, and its use has not yet been adopted in most countries. This review seeks to identify knowledge or research gaps on the utilization of fossil shell flour in beef cattle production, with respect to climate change, carcass, and meat quality. Addressing these research gaps would be a step forward in developing sustainable and eco-friendly beef production. Full article

(This article belongs to the Special Issue Carcass Traits and Meat Quality in Cattle)

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