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Flavor Profiles and Traits of Crossbred Dairy Cattle by Reginald Laramie

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Flavor Profiles and Traits of Crossbred Dairy Cattle by Reginald Laramie Flavor Profiles and Traits of Crossbred Dairy Cattle by Reginald Laramie Priest, B.S. A Thesis In Animal Science Submitted to the Graduate Faculty of Texas Tech University in Partial Fulfillment for the Requirements for the Degree of MASTER OF SCIENCES Approved Mark F. Miller, PhD Chair of Committee Jerrad F. Legako, PhD Ryan Rathmann, PhD Mark Sheridan, PhD Dean of Graduate School May, 2019 Copyright 2019, Reginald Laramie Priest Texas Tech University, Reginald L. Priest, May 2019 ACKNOWLEDGEMENTS As I sit contemplating who all to thank and include in my acknowledgements, I can honestly say it puts a huge smile on my face because it truthfully took countless influences in my life to help me accomplish one of my greatest feats in completing this master’s project. I can assure you I could not have accomplished this without every single one of my friends, professors, mentors, and of course my family and God. I will be honest – as an undergraduate student at Texas Tech University, I never imagined I would be getting my master’s in meat science, but I can also honestly say it has not only been memorable and enjoyable, but it was helped me in multiple facets of my life. Even though it was a tough and rough road, it only made me enjoy it more and make the journey worthwhile. First off, I would like to thank Dr. Mark Miller. You were the one who trusted me and gave me the opportunity to come back to Texas Tech University to further my education along with being such a great role model in your walk of faith. Seeing how you handle yourself and walk in your faith every single day has made such a huge impact on my life because I know that one can never be too busy to make time for what is most important in life. I also want to thank you for trusting in me to come back and finish a project. It really means more to me than you can imagine. Secondly, I want to thank Dr. Jared Legako. Dr. Legako, without you I can assure you there would have been no way I would have gotten this done in a timely fashion. I am beyond blessed to have been able to have you as my mentor during this process and be allowed to work on a project under you. I can say I have learned so much from you whether it be using the gas chromatography or conducting trained panels. I know I ii Texas Tech University, Reginald L. Priest, May 2019 possibly drove you crazy and made you nervous while I was using the GC, because let’s be honest, I would have been if I was in your shoes. It is hard to describe in words though how truly thankful I am of you for sticking with me and trusting me to conduct this project. I would also like to thank Dr. Ryan Rathmann for agreeing to serve on my committee. I remember talking to you at Denver and telling you I wanted to come back and get my master’s, and even though you were in shocked that I wanted to come back, you knew that when I would come back I would be passionate about it and do it to the best of my ability. I want to thank you for being someone that I could come and talk to at any time along with being someone I could look up to. A huge thank you goes out to my fellow graduate students for these past two years. Kelly Vierck, Keelyn Hanlon, Kimberly Wellman, Phil Urso, Nick Hardcastle, Tosha Opheim, and Hope Voegele. First off, I want to thank each of you for helping me complete my trained panels. Without y’all grinding it out with me, I can assure you I would not have been able to finish. I want to also thank Kelly Vierck for helping me understand how to use the GC machine and analyzing the data as well as Traci Cramer for mentoring me while I started trained panels. I would also like to thank Austin Adams, Gabe Jennings, Loni Lucherk, and Dani Evers for helping me whenever I needed it throughout my project. Also, thanks to the undergraduates that came and helped me during trained panels. Your help is much appreciated. Another group I want to thank are all my friends throughout this journey. Each of you stayed on top of me and kept everything in perspective. I enjoyed each and every one of you being able to talk to you throughout this process. iii Texas Tech University, Reginald L. Priest, May 2019 Last but certainly not least, I would like to thank my family. To my sister and brother, Steelie and Dakota - I love you guys more than you know and look forward to seeing what God has in store for our future. Mom, I just want to thank you for being there for more throughout these past two years and always being my biggest fan. No matter the occasion, you made sure to come and cheer me on every single time. You are the kindest most loving person I know and I will always love you. Dad, thank you for always my number one role model throughout my entire life, and showing how to be a Godly man. Thank you for always answering my multiple phone calls a day and keeping my dreams alive at home by taking care of the cow herd while I was away. None of this would be possible without you. I am beyond thankful for you and Mom for your continued support and prayers. Last but not least, Payton I love you with all I have. I would not have come back if it was not for you, and seeing you every day was a constant reminder of why I made the decision to continue my education. Thank you for always supporting me and allowing me to follow my dreams. I cannot wait to continue life with you and see what God has in store for us. Once again, thank you to every single person in my life who has helped me achieve another one of my goals. It has been such a fun time and cannot wait to see what is next! God bless each and every one of you! iv Texas Tech University, Reginald L. Priest, May 2019 TABLE OF CONTENTS ACKNOWLEDGEMENTS……………………………….……………………….........ii ABSTRACT…………………………...………………………….……………….…....vii LIST OF TABLES……………………………………………………...……........…..vii CHAPTER I: INTRODUCTION……………………………………...……………..…1 CHAPTER II: LITERATURE REVIEW………………...……………………....……4 Background of Dairy Beef ……………………………………………..………....4 Challenges of Dairy Beef ………………………...…………………………….....8 Background of Cross Breeding ………………………………………………….11 Breeds for Cross Breeding……………………………………………………….13 Angus…………………………………………………………………….14 Charolais…………………………………………………………………15 Simmental………………………………………………………………..17 Challenges of Cross Breeding……………………………………………………19 Benefits of Cross Breeding ……………………………………………………...19 Literature Cited…………………………………………………………………..21 CHAPTER III. MEAT QUALITY OF CROSSBRED DAIRY CATTLE…….……27 Introduction………………………………………………………………………27 Materials and Methods………………………………...........................................28 Carcass evaluation and Product Selection…………..…….......................28 Warner Bratzler Shear Force…………………………………………….29 Volatile Compound Analysis……………………………………….……30 Trained Sensory Panels……………………………..…………………....31 Statistical Analysis……………………………………..………………...33 Results and Discussion……………………………………….………………….34 Carcass Analysis…………………………………………………………34 Shear Force Analysis……………………………………...……………..36 v Texas Tech University, Reginald L. Priest, May 2019 Consumer Analysis………………………………………………………37 Volatile Analysis…………………………………………………………39 Maillard Products…………………………………………….…………..39 Lipid Products………………………………...………………………….42 Correlations………………………………………..……………………………..47 Maillard Products…………………………………………...……………47 Lipid Products……………………………………………………………48 Principal Component Analysis…………………………………………………..50 Conclusion.………………………………………………………………………50 REFERNCES…………………...……………………………………………..………..52 vi Texas Tech University, Reginald L. Priest, May 2019 ABSTRACT The objective of this study was to evaluate the meat quality of five beef breed crosses with dairy cattle: Angus × Holstein, Angus × Dairy Cross, Charolais × Jersey, Charolais × Dairy Cross, SimAngus × Holstein. The SimAngus cross is an F1 cross between Simmental and Angus. Meat quality was evaluated through carcass measurements, Warner-Bratlzer Shear Force, trained consumer panels, and volatile flavor compound analysis. Carcass data was provided: Angus and SimAngus crosses had the heaviest hot carcass weights (P < 0.05) compared to Charolais crosses. Likewise, Angus and SimAngus crosses had greater marbling score (P = 0.05) and percentage of USDA Choice cattle (P < 0.05), compared with Charolais crosses. Charolais cross cattle had larger ribeyes (P < 0.05), and also had more percentage of USDA Select cattle (P < 0.05) compared to the Angus and SimAngus crosses. Panelists discovered that Angus and SimAngus crosses were ranked higher in beef flavor ID (P < 0.05) and fat like (P = 0.04) than Charolais cross cattle. Charolais cross cattle were ranked higher in bitterness (P = 0.03) and oxidized (P = 0.01). There was no difference within Warner-Bratzler shear force values among all five breed crosses (P = 0.79). Within the Maillard products, ketones showed Angus x Holstein cattle having higher concentrations (P < 0.05). Within the lipid products, Angus cross cattle tended to have higher concentrations of ketones (P < 0.05) and carboxylic acids (P < 0.05). The results have shown that Angus and SimAngus cattle have the greatest impacts on carcass results when crossed with dairy cattle. It showed that if producers are trying to create a branded beef program Angus cattle tended to have higher flavor scores since tenderness and juiciness were the same among the breed crosses. vii Texas Tech University, Reginald L. Priest, May 2019 LIST OF TABLES 3.1 Distribution of strip loins throughout the study……………………….…………57 3.2 Principal Component (PC) analysis for volatile compounds and flavor characteristics of dairy breed crosses……………………...………...………..…58
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