Tenderness and beef palatability traits of Limousin Jersey cross bred steers and Certified Angus Beef.

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1 Tenderness nd eef pltility trits of Limousin Jersey cross red steers nd Certified Angus Beef. Finl Report to Wulf Limousin J. L. Bumsted, L.M. Hoffmn, A. D. Blir, S. M. Scrmlin, nd K. R. Underwood July 23, 2012

2 Introduction Delivering qulity eting experience is essentil to the continued success of the eef industry s efforts to uild consumer demnd for eef products. Beef tenderness hs ecome n importnt topic in tody s cttle industry s tenderness is the primry determinnt of eting stisfction mong eef consumers (Huffmn et l., 1996). Furthermore, structurl chnges in the eef industry hve resulted in greter verticl coordintion of production, processing, nd mrketing ctivities, mking it fesile to mnge product ttriutes long the entire eef chin (Brkem et l., 1996). Vrition in met tenderness hs significnt impct on consumer stisfction with eef; however, clssic selection techniques hve not een effective in eliminting the portion of nimls yielding undesirle pltility trits. Cttle producers who operte successfully in tody s verticlly coordinted usiness structures possess heightened wreness of consumers preferences nd emrce production gols tht re more clerly focused on stisfying the endusers of their products. The produce-nd-then-sell mentlity of the commodity usiness is eing replced y the strtegy of first sking consumers wht they wnt s ttriutes in their food products nd then creting or mnufcturing those ttriutes in the products (Boehlje et l., 1995). The Limousin x Jersey cross compliments positive ttriutes in oth reeds with Jersey cttle offering n exceptionl eting experience nd Limousins contriuting outstnding cutility ttriutes. Jersey cttle hve proved to rnk the highest mong ll reeds in tenderness, juiciness, nd flvor. Limousin rnked sixteenth in tenderness, fifth in flvor, nd fifteenth in juiciness. Angus ws third in tenderness, tenth in flvor, nd third in juiciness (Shnks nd Wulf, Personl Communiction, July 9, 2012). Reserch is limited on the pltility of Limousin x Jersey crosses nd how they compre in tenderness, flvor, nd juiciness to Certified Angus Beef. Therefore, the ojective of this study ws to determine the overll cceptnce nd pltility of Limousin x Jersey crosses compred to Certified Angus Beef. Mteril nd Methods Smple Collection Limousin x Jersey cross steers (n=56) were rndomly selected nd slughtered t Tyson Fresh Mets (Dkot City, NE). Hot crcss weights (HCW); rieye re (REA); 12 th ri ft thickness

3 (FT); percent kidney, pelvic, nd hert ft (KPH); mrling score (MS); were provided from the plnt cmer dt collection system. Ojective color nlysis including L* ( mesurement of rightness, 0 = lck, 100 = white); * ( mesure of redness/greenness, positive vlue = red, negtive vlues = green); nd * ( mesure of yellowness/lueness, positive vlues = yellow, negtive vlues = lue) colorimeter mesurements ws recorded on the exposed externl crcss ft over the ri nd loin sections using Minolt Chrom Meter CR-310 (Minolt Corp., Rmsey, NJ) with 50-mm dimeter mesuring re nd D65 illuminnt were otined pproximtely 30 minutes fter grding. Crcsses (n=32) were rndomly selected tht were less thn 30 months of ge, showed no diry influence, contined dequte mrling to grde select or etter, nd ws not drk cutter. Crcsses were then seprted sed upon the steer s sire. One crcss ws removed from the susmple s it did not fit the criteri of the susmple. Full strip loins (n=31) were removed from the susmple nd were trnsported to the South Dkot Stte University Met Lortory long with rndomly selected Certified Angus Beef (CAB) full strip loins (n=25) under refrigertion for further nlysis. Smple Processing Strip loins were held t 34 F for hours upon receiving t the SDSU Met Lortory. Strip loins were first prepred y trimming the longissimus dorsi muscle of ll excess ft nd then two 1 in steks were cut using met slicer in preprtion for Wrner-Brtzler sher force (WBSF), nd tste pnel nlysis. Steks were vcuum pckged nd stored t 34 F for 14 dys then frozen t -20 F prior to further nlysis. Wrner-Brtzler sher force Frozen steks were llowed to thw t 36 F for 24 hours efore tenderness evlution. Wrner- Brtzler sher force (WBSF) ws evluted nd recorded using protocol stndrds developed y the Americn Met Science Assocition (AMSA, 1995). The steks were cooked in n electric clmshell grill (George Foremn Indoor/Outdoor Grill, model GGR62, Lke Forest, IL) to n internl temperture of 160 F, nd pek internl temperture ws recorded. Steks were cooled for 24 h t 34 F, nd six cores were removed prllel to the muscle fier orienttion from ech stek nd shered once perpendiculr to the muscle fiers. The men WBSF vlue ws clculted y verging ll 6 cores for ech stek.

4 Tste Pnel Anlysis Tste pnel sensory evlution ws performed on one stek per originl llotment group which hd een ged 14 dys nd frozen. Frozen steks were llowed to thw t 36 F for 12 hours efore sensory pnel evlution. Steks were cooked on n open electric griddle to n internl temperture of 160 F, llowed to rest nd cut into 1cm x 1cm x 1in smples for pnelists. Six pnelist rted the smples sed upon 1 to 8 scle for tenderness (1=Extremely Tough, 2=Very Tough, 3=Modertely Tough, 4=Slightly Tough, 5=Slightly Tender, 6=Modertely Tender, 7=Very Tender, 8=Extremely Tender); juiciness (1 = Extremely Dry, 2 = Very Dry, 3 = Modertely Dry, 4 = Slightly Dry, 5 = Slightly Juicy, 6 = Modertely Juicy, 7 = Very Juicy, 8 = Extremely Juicy); eef flvor intensity (1 = Extremely Blnd, 2 = Very Blnd, 3 = Modertely Blnd, 4 = Slightly Blnd, 5 = Slightly Intense, 6 = Modertely Intense, 7 = Very Intense, 8 = Extremely Intense); nd off flvor (1=Extremely Intense, 2=Very Intense, 3=Modertely Intense, 4=Slightly Intense, 5=Modertely Detectle, 6=Slightly Detectle, 7=Very Slightly Detectle, 8=Non Detectle). Sttisticl Anlysis The crcss dt, L*, *, *, WBSF, sujective nd ojective color nlysis nd tste pnel nlysis were nlyzed s completely rndomized design with stek or niml s the experimentl unit using PROC GLM in SAS. Results nd Discussion Beef pltility is n extremely importnt ttriute of eef products tht is influenced y flvor, juiciness nd tenderness, with tenderness eing the most importnt trit in fresh eef products. Tle 1 shows Wrner-Brtzler sher force vlues nd pltility chrcteristics of Limousin x Jersey nd Certified Angus Beef (CAB) steks. Limousin x Jersey steks showed incresed WBSF vlues (P = , Figure 1) over CAB steks signifying less tender stek thn CAB. However, WBSF vlues for Limousin x Jersey steks were highly cceptle WBSF vlues s it is under the tenderness threshold of 4.6 kg set y Shckelford et l., (1991). Furthermore, ccording to Miller et l., (2001) eef steks hving WBSF vlue of <3.0 kg would result in 100% consumer cceptility for tenderness. According to the tste nlysis results s shown in

5 Tle 1, Limousin x Jersey steks were not different in tenderness (P = ), juiciness (P = ), eef flvor (P = ), nd off flvor (P = ) when compred to CAB steks using trined tste pnel. Tle 2 shows ojective Minolt colorimeter vlues of externl crcss ft over the loin nd ri of Limousin x Jersey nd CAB crcsses. Over the ri, L* nd * were significntly lower (P 0.05) in crcss ft color of Limousin x Jersey steers verse CAB crcsses indicting drker, more lue ft color. Additionlly, Limousin x Jersey steers showed higher (P = ) * color vlue. Over the loin, L* nd * were significntly higher (P < 0.05) for CAB crcsses. Menwhile * vlues over the loin region did not differ (P = ). Although L*, * nd * were sttisticlly different, visul pprisl of Limousin x Jersey crcsses showed thinner lyer of ft covering compred to CAB ut could not determine ny differences in ft color. Consequently, the externl crcss ft of Limousin x Jersey crcsses were visully cceptle white color; however, the thin lyer of ft llowed color from the underlying muscle to emerge cusing luing to occur resulting in sttisticlly lower L* nd * vlues. Crcss chrcteristics etween sire groups for the Limousin x Jersey steers re presented Tle 3. The results disply no differences (P > 0.05) for FT, HCW, REA, KPH, yield grde, MS, len mturity, or skeletl mturity. However, when Limousin x Jersey crcsses were sorted into mrling scores of greter thn Smll 00 (USDA Choice) nd less thn Smll 00 (USDA Select) differences were found in stek pltility s ssessed y trined tste pnel. Pnelists rnked USDA Select Limousin x Jersey steks more tender (P = ) with more intense eef flvor (P = ) thn USDA Choice steks when WBSF ws not different (P = ). Juiciness nd off flvors were unffected y the mounts of mrling content in Limousin x Jersey steks (P = nd P = , respectively). According to Killinger et l., (2004), consumers re willing to py more for low mrling stek when their tenderness preference is met thn highly mrled stek. This would suggest tht t lest portion of consumers my e willing to py more for Select Limousin x Jersey steks thn Choice sed on the difference found in tenderness.

6 Conclusion Limousin x Jersey steks showed no differences in pltility with CAB steks s sujectively nlyzed y trined tste pnel. Both Limousin x Jersey steks nd Certified Angus Beef steks were ctegorized s tender products, with Certified Angus Beef hving slight enefit of eing more tender ccording to WBSF ssessment. Externl ft covering of Limousin x Jersey crcsses re n cceptle white color, ut consequently the lenness of the crcsses my produce drker color mesurement vlue. From consumer stnd point, Limousin x Jersey steks re comprle to CAB steks nd my provide fvorle eting experience to some consumers s they were lener steks tht were similr in tenderness nd flvor.

7 References AMSA Reserch guidelines for cookery, sensory evlution, nd instrumentl tenderness mesurements of fresh met. Americn Met Science Assocition nd Ntionl Livestock Met Bord, Chicgo, IL. Brkem, A. nd M. Drenstott Consolidtion nd Chnge in Hertlnd Agriculture. Proceedings: Economic Forces Shping the Rurl Hertlnd. Federl Reserve Bnk of Knss City. Boehlje, M Industriliztion of Agriculture: Wht re the consequences? Conf. Proc. Industriliztion of Hertlnd Agriculture. Ch. 3, Ag. Econ. Misc. Rep. No. 176, Soyen Reserch & Development Council. Huffmn, K.L., M.F. Miller, L.C. Hoover, C.K. Wu, H.C. Brittin, nd C.B. Rmsey Effect of eef tenderness on consumer stisfction with steks consumed in the home nd resturnt. J. Anim. Sci. 74: Killinger,K. M., C. R. Clkins, W. J. Umerger, D. M. Feuz, nd K. M. Eskridge Consumer sensory cceptnce nd vlue for eef steks of similr tenderness, ut differing in mrling level. J. Anim Sci 82: Miller, M. F., M A Crr, C B Rmsey, K L Crockett nd L C Hoover Consumer thresholds for estlishing the vlue of eef tenderness. J ANIM SCI 2001, 79: Shckelford, S. D., J. B. Morgn, H. R. Cross, nd J. W. Svell Identifiction of threshold levels for Wrner-Brtzler sher force in eef top loin steks. J. Muscle Foods 2: Shnks, B. C. nd D.M. Wulf. Personl communiction regrding eef reed pltility. July 9, 2012.

8 Tle 1. Lest Squred mens of WBSF, nd pltility trits of Limousin x Jersey nd CAB steks. Tretment Item Limousin x SEM Certified SEM P-Vlue Jersey Angus Beef WBSF (kg) 2.58 x y Tenderness Juiciness Beef Flvor Off Flvor WBSF = Wrner-Brtzler sher force; Tenderness: 1 = Extremely tough, 8 = Extremely tender; Juiciness: 1 = Extremely dry, 8 = Extremely juicy; Beef Flvor: 1 = Extremely lnd, 8 = Extremely intense; Off Flvor: 1 = Extremely intense, 8 = Non detectle xy Mens within rows with different superscripts differ (P < 0.05) Figure 1. Lest Squred Mens of WBSF of Limousin x Jersey nd CAB steks. Mens with different superscripts differ (P<0.05) WBSF (kg) Limousin x Jersey CAB

9 Tle 2. Lest Squred mens of ft color for Limousin x Jersey nd CAB crcsses. Tretment Item Limousin x SEM Certified SEM P-Vlue Jersey Angus Beef Loin Ft L* y x Loin Ft * Loin Ft * y x 0.29 < Ri Ft L* y x 0.28 < Ri Ft * 2.15 y x Ri Ft * y x L*(rightness): 0=lck, 100=white; * (redness/greenness): positive = red, negtive = green; * (yellowness/lueness): positive = yellow, negtive = lue. xy Mens within rows tht hve different superscripts differ P<0.05.

10 Figure 2. Lest Squred Mens of L* Vlues for Limousin x Jersey nd CAB crcsses over the loin nd ri region. Mens within ech mesurement different superscripts differ (P<0.05) L* Vlues Wulf CAB Loin L* Ri L* Figure 3. Lest Squred Mens of * Vlues for Limousin x Jersey nd CAB crcsses over the ri region. Mens within ech mesurement different superscripts differ (P<0.05). 2.5 Ri * Vlue Wulf CAB

11 Figure 4. Lest Squred Mens of * Vlues for Limousin x Jersey nd CAB crcsses over the loin nd ri region. Mens within ech mesurement different superscripts differ (P<0.05) * Vlues Wulf CAB 2 0 Loin * Ri *

12 Tle 3. Lest Squred Mens of crcss qulity trits of Wulf Limousin x Jersey sires. Sire Group Item Sire A SEM Sire B SEM P-Vlue 12 th Ri Ft Thickness (in) Hot Crcss Weight (ls.) Rieye Are (in 2 ) KPH c (%) Yield Grde Mrling Score d Len Mturity e Skeletl Mturity e Wulf Limousin x Jersey sire 137LM3270, n = 8 Wulf Limousin x Jersey sire 137LM3405, n =23 c Kidney, Pelvic, Hert ft d Slight 00 = 300, Smll = 400 e A 00 = 100, B 00 = 200

13 Tle 4. Pltility nd WBSF vlues of Limousin x Jersey steks sed upon Qulity Grde. USDA Qulity Grde Item USDA Choice SEM USDA Select c SEM P-Vlue Tenderness 5.49 y x Juiciness Beef Flvor 5.91 y x Off Flvor WBSF WBSF = Wrner-Brtzler sher force; Tenderness: 1 = Extremely tough, 8 = Extremely tender; Juiciness: 1 = Extremely dry, 8 = Extremely juicy; Beef Flvor: 1 = Extremely lnd, 8 = Extremely intense; Off Flvor: 1 = Extremely intense, 8 = Non detectle n = 13 c n = 18 xy Mens within rows with different superscripts differ (P < 0.05)

Tenderness and Intramuscular Lipid of Most Major Muscles from Bos Indicus Cattle are Less than Bos Taurus Cattle

Tenderness and Intramuscular Lipid of Most Major Muscles from Bos Indicus Cattle are Less than Bos Taurus Cattle Tenderness nd Intrmusulr Lipid of Most Mjor Musles from Bos Indius Cttle re Less thn Bos Turus Cttle C.M. Highfill, O.E. Font, M.E. Dikemn, nd D. H. Kropf Introdution In semitropil limtes in the United