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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Meat composition in genetically selected a control cattle from a serial slaughter experiment
C A Morris1, A H Kirton, B W Hogg
1AgResearch, Ruakura Agricultural Research Centre, Private Bag 3123, Hamilton, New Zealand.
Meat Science
|November 9, 2011
Summary
Genetic selection for yearling weight in Angus bulls did not significantly impact meat cholesterol or fatty acid profiles. However, the selection herd showed slightly higher pH in M. longissimus lumborum, with minimal consumer-detectable differences.
Area of Science:
- Animal Science
- Food Science
- Genetics
Background:
- Angus yearling-weight selection (ASl) herds aim to improve production traits.
- Understanding the impact of genetic selection on meat quality is crucial for the beef industry.
Purpose of the Study:
- To evaluate the effects of a yearling-weight selection program in Angus cattle on meat quality parameters.
- To compare M. longissimus lumborum (loin muscle) composition and characteristics between selected and control herds.
Main Methods:
- Young bulls from ASl and contemporary control (ACO) herds were slaughtered at various ages (7.5–25 months).
- Meat samples (M. longissimus lumborum) were analyzed for cholesterol, fatty acid composition, proximate analysis (protein, fat, ash), pH, and tenderness in raw and cooked states.
Main Results:
- Meat was generally lean (avg. 4% fat raw, 2.4% cooked).
- No significant selection effects were observed on cholesterol or fatty acid content.
- A small but significant increase in pH (0.11 units) was noted in ASl herd meat compared to ACO.
- No significant differences in tenderness were found between herds.
Conclusions:
- Genetic selection for yearling weight in Angus bulls has minimal impact on key meat quality attributes like fatty acid profile and cholesterol.
- While a slight increase in pH was detected, overall herd effects on meat composition and tenderness were negligible and unlikely to be perceived by consumers.
