Relationship between heifer carcass maturity and beef quality characteristics.

Area of Science:

• Meat Science
• Animal Science
• Food Science

Background:

• Beef palatability is influenced by numerous factors, including animal age and physiological maturity.
• Understanding the impact of heifer carcass maturity on beef quality is crucial for the beef industry.

Purpose of the Study:

• To investigate the relationship between heifer carcass maturity (A, B, C) and beef palatability.
• To assess the effects of maturity on lipid oxidation, color stability, and sensory perceptions in longissimus lumborum (LM) and biceps femoris (BF) steaks.

Main Methods:

• Utilized heifer carcasses (n=30 each of A, B, C maturity) under 30 months of age, ensuring similar marbling scores.
• Analyzed LM and BF steaks for pH, fluid loss, Warner-Bratzler shear force (WBSF), collagen content, lipid oxidation (TBARS), and consumer sensory perceptions.
• Evaluated color stability and TBARS over a retail display period.

Main Results:

• Heifer carcass maturity did not significantly affect pH, fluid loss, WBSF, or collagen content in LM or BF steaks.
• A maturity × day of retail display interaction was observed for TBARS, with B maturity steaks showing lower lipid oxidation from day 4 onwards.
• No significant differences in tenderness or flavor were detected due to maturity in either LM or BF steaks.

Conclusions:

• Advanced physiological maturity in heifers under 30 months of age does not negatively impact the palatability of strip loin or outside round steaks.
• While B maturity showed reduced lipid oxidation during display, overall sensory attributes like tenderness, flavor, and acceptability were not significantly diminished by maturity in this age group.