Effects of percentage Brahman and Angus breeding, age-season of feeding and slaughter end point on meat palatability and muscle characteristics.

Abstract

Steers (n = 125) of known percentage Angus (A) and Brahman (B) breeding (A = 31, 3/4A:1/4B = 32, 1/2A:1/2B = 31, 1/4A:3/4B = 31) were slaughtered after being fed as calves during the cool period of the year or fed as yearlings during the warm period of the year. Steers were slaughtered at equivalent outside fat thickness as monitored visually and with real-time ultrasound. Warner-Bratzler shear (WBS) force increased and sensory panel tenderness decreased as percentage Brahman increased. Loin muscle characteristics indicated that differences in tenderness between breed groups were not attributed to cold shortening effects or differences in amount or integrity of connective tissue. Fragmentation values suggested that breed group tenderness differences probably resulted from differences in the muscle fiber component. A 10-d postmortem aging study revealed a differential breed group response to postmortem aging, suggesting that breed groups differed in amount and(or) activity of naturally occurring proteolytic enzymes in muscle tissue.