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Effects of Castration on Carcass Composition, Meat Quality, and Sensory Properties of Beef Produced in a Tropical Climate

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Effects of Castration on Carcass Composition, Meat Quality, and Sensory Properties of Beef Produced in a Tropical Climate EFFECTS OF CASTRATION ON CARCASS COMPOSITION, MEAT QUALITY, AND SENSORY PROPERTIES OF BEEF PRODUCED IN A TROPICAL CLIMATE. by JULIO RODRIGUEZ --------------------------- A THESIS Submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Animal Science and Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2012 Approved by: Major Professor John A. Unruh ABSTRACT Forty-eight Brahman-cross male calves were fed to 26 mo of age and used to determine carcass cutability and meat quality characteristics of four muscles from intact bulls and steers castrated at 3, 7, or 12 mo of age grown under tropical pasture conditions. Longissimus lumborum (LL), Psoas major (PM), Gluteus medius (GM), and Semitendinosus (ST) steaks were aged for 2, 7, 14, or 28 d for Warner Bratzler shear force (WBSF) analysis. Live weight, carcass traits, and total subprimal yields were not affected by male sex condition. For PM, GM, and ST steaks, WBSF values were similar for steaks from intact bulls and steers castrated at all ages. For both PM and GM muscles, steaks aged for 28 d had the lowest (most tender) WBSF values and steaks aged for 2 d had the highest WBSF values. For the ST, WBSF values were highest for steaks aged 2 d. A treatment × aging interaction was detected for LL WBSF values. At 14 d of aging, LL steaks from steers castrated at 3 mo tended to have lower WBSF values than those from intact bulls. At 28 d of aging, steaks from steers had lower WBSF values than steaks from intact bulls and steaks from steers castrated at 3 mo tended to have lower WBSF values than steaks from steers castrated at 12 mo. For LL steaks from steers castrated at 3, 7 or12 mo, WBSF values linearly decreased with increased days of aging. Although all sensory panel data collected were not statistically different, LL steaks from steers castrated at 3 mo tended to have higher (more tender) scores for overall tenderness than steaks from intact bull. This study indicates that castration at 3 mo would be the recommended production practice as it provided the greatest improvement of LL tenderness over intact bulls with no differences in carcass traits or subprimal yields. The degree of improvement in tenderness due to aging is muscle dependent. Key works: beef, bulls, steers, aging, tenderness TABLE OF CONTENTS LIST OF TABLES ......................................................................................................... v ACKNOWLEDGEMENTS ......................................................................................... vii DEDICATION ........................................................................................................... viii CHAPTER I- INTRODUCTION .................................................................................. 1 CHAPTER II – REVIEW OF LITERATURE .............................................................. 4 BULLS vs STEERS ................................................................................................... 4 Performance ............................................................................................................ 4 Hormonal differences ............................................................................................. 4 Carcass composition ............................................................................................... 6 Meat quality ............................................................................................................ 8 Time of castration ................................................................................................. 14 BOS INDICUS CATTLE ......................................................................................... 16 Live Performance ................................................................................................. 17 Carcass Composition ............................................................................................ 17 Meat Quality ......................................................................................................... 19 AGING ..................................................................................................................... 23 Postmortem Aging ................................................................................................ 23 Muscle differences ................................................................................................ 24 Bos indicus Breeds................................................................................................ 25 Moisture Loss ....................................................................................................... 26 MUSCLE PROPERTIES ......................................................................................... 27 Tenderness ............................................................................................................ 27 Juiciness and Moisture Losses .............................................................................. 29 Beef Flavor ........................................................................................................... 30 LITERATURE CITED ................................................................................................ 33 Chapter III - Effects of castration on carcass composition, meat quality, and sensory properties of beef produced in a tropical climate. ........................................................ 47 ABSTRACT ............................................................................................................. 47 iii MATERIALS AND METHODS ............................................................................. 49 Animals ................................................................................................................. 49 Animal History ..................................................................................................... 49 Harvest Data ......................................................................................................... 50 Carcass Data ......................................................................................................... 50 Subprimal Fabrication .......................................................................................... 51 Steak Fabrication .................................................................................................. 52 Warner-Bratzler Shear Force ................................................................................ 53 Sensory Panel Evaluation ..................................................................................... 54 Statistical Design .................................................................................................. 55 RESULTS................................................................................................................. 56 Harvest and Carcass Traits ................................................................................... 56 Subprimal Weights and Proportions ..................................................................... 56 Color, Moisture Loss, and Warner-Bratzler Shear Force .................................... 56 Sensory Panel ....................................................................................................... 59 DISCUSSION .......................................................................................................... 59 CONCLUSIONS ...................................................................................................... 65 TABLES ................................................................................................................... 67 LITERATURE CITED ............................................................................................ 74 APPENDIX TABLES .................................................................................................. 77 iv LIST OF TABLES Table 1. Warner-Bratzler shear force values of Select grade Longissimus, Psoas major, Gluteus medius, and Semitendinosus steaks aged for 2, 6, 14, and 28 d. ......... 31 Table 2. Overall means for physical and sensory properties of selected muscles. ..... 32 Table 3. Harvest traits of intact bulls and steers castrated at different ages. .............. 67 Table 4. Carcass traits of intact bulls and steers castrated at different ages. .............. 67 Table 5. Closely-trimmed subprimal and lean trim weights per carcass side of intact bulls and steers castrated at different ages. .................................................................. 68 Table 6. Closely-trimmed subprimals and lean trim as a percentage of chilled side weight of intact bulls and steers castrated at different ages. ........................................ 69 Table 7. Color, package purge, cooking moisture loss and Warner-Braztler shear force (WBSF) of four muscles from intact bulls and steers castrated at different ages. ...................................................................................................................................... 70 Table 8. Package purge, cooking moisture loss and Warner-Braztler shear force (WBSF) of steaks aged for 2, 7, 14 and 28 d. .............................................................. 71 Table 9. Male sex condition × aging interaction means for Warner-Bratzler shear force values of Longissimus lumborum steaks............................................................. 71 Table 10. Sensory panel characteristics of Longissimus lumborum steaks aged for 14 d from intact bulls
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