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dc.contributor.authorMoloney, Aidan P*
dc.contributor.authorMullen, Anne Maria*
dc.contributor.authorMaher, S.C.*
dc.contributor.authorBuckley, D.J.*
dc.contributor.authorKerry, Joseph P.*
dc.date.accessioned2017-08-11T10:37:56Z
dc.date.available2017-08-11T10:37:56Z
dc.date.issued01/01/2004
dc.identifier.citationMoloney, A.P., Mullen, A.M., Maher, S.C., Buckley, D.J., Kerry, J.P., Variation in the quality of meat from Irish steers at the time of slaughter. End of Project Report, Teagasc, 2004.en_GB
dc.identifier.isbn1841703611
dc.identifier.urihttp://hdl.handle.net/11019/1346
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThere is no information on the variation in quality, in particular tenderness, that exists in Irish Beef nor is there information on the variation that would remain if optimum practices were imposed at all stages of the beef production chain. Evaluation of the success of measures to improve beef consistency requires information on existing variation and the minimum variation achievable.The objectives of this project were (i) to establish the variation that exists in the quality of meat from Irish cattle, (ii) to quantify the minimum variation in meat quality that can be achieved in a practical beef production system, (iii) to determine the effects and mechanisms of additional sources of variation. The conclusions from this project are: • The M. longissimus dorsi (loin) was found to be more variable than the M. semimembranosus (topside) for most quality attributes examined (tenderness, sarcomere length and pH). The scale of variation within the loin was similar to that reported by the other research groups within the EU and US. Heifers were more variable than steers for most attributes, while there was no consistent classification effect on the variability of meat quality attributes. • Tenderness was equally variable in meat from genetically similar steers, managed similarly, compared to commercial steers randomly selected from a factory lairage but matched for weight and grade.This was likely a result of both groups being crossbred beef cattle of similar age, fat score, carcass weight and managed identically post-mortem. However, variation in tenderness of both groups was less than that observed in a survey of commercial throughput (experiment 1). This decrease is attributed to better pre-and-post-slaughter handling practices. • The data suggest that selection of sires (within a breed) with better than average conformation has no deleterious effect on the eating quality of beef of their progeny.A more comprehensive comparison of sires within a breed and between breeds is required to confirm the generality of this conclusion. • In a comparison of genotypes, gender and slaughter weights, there was no evidence that variation around the mean value for tenderness differed between breeds or liveweights after 14 days ageing. Bulls were more variable than steers for some quality traits but the variation in tenderness was similar for bulls and steers after 14 days ageing. • While optimising the management of animals during the pre and post-slaughter period reduced variation in tenderness, some residual variation remained. A large percentage of the residual variation in tenderness (Warner Bratzler shear force) after 2 and 7 days post-mortem was explained by proteolysis (breakdown of myofibrillar proteins).Variation in tenderness (Warner Bratzler shear force) after 2 days post-mortem was largely explained by phosphates (energy) and proteolysis, while sensory tenderness was largely explained by phosphates and glycolytic potential. • Further work is required to reduce residual variation in Irish beef and to determine the causes of this variation.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesEnd of Project Reports;
dc.relation.ispartofseriesBeef Production Series;59
dc.subjectMeat qualityen_GB
dc.subjectTendernessen_GB
dc.subjectBeefen_GB
dc.subjectBeef productionen_GB
dc.titleVariation in the quality of meat from Irish steers at the time of slaughter.en_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4625
refterms.dateFOA2018-01-12T08:39:55Z


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