Comparison of forage-finished and grain-finished beef carcasses
Abstract
Thirty pairs of carcasses (one forage-finished and one grain-finished of essentially identical USDA quality grade) were obtained. One side of each forage-finished carcass was chilled at conventional cooler temperatures; the other side was chilled at high cooler temperatures. High temperature chilling of forage-finished beef did not affect (P>.05) cooking loss, juiciness, flavor or overall palatability, but significantly decreased shear force requirements and nonsignificantly increased muscle fiber tenderness and amount of organoleptically-detectable connective tissue. Grain-finished beef was (P<.05) more tender, more desirable in flavor and more satisfactory in overall palatability than forage-finished beef. Grain-finished beef had twice as much subcutaneous fat as forage-finished beef, the longest sarcomeres and the lowest shear force values. Forage-finished beef had the least subcutaneous fat and when conventionally chilled had the shortest sarcomeres and the highest shear force values. Increases in fat thickness opposite the longissimus muscle (at the 12 to 13th rib interface) from 1.27 mm to 8.9 mm were associated with increased tenderness in a manner which suggests that fatter carcasses sustain less shortening of muscle fibers and/or increased enzymatic proteolysis during development of rigor mortis. Relationships between fatness, chilling rate and tenderness did not, however, account for all of the differences in tenderness between grain-finished and forage-finished bee…
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Increasing subcutaneous fat beyond 10.2 mm did not affect sarcomere length, consequently would not contribute to enhancing beef tenderness.
“increasing subcutaneous fat beyond 10.2 mm did not affect sarcomere length, consequently would not contribute to enhancing beef tenderness (Bowling et al., 1977)”
From Growth curve, blood parameters and carcass traits of grass-fed Angus steers (2021) · cites this paper as Bowling et al., 1977
Another result reported a similar amount of 61 cm2 for grass-fed carcasses but different area of 11 cm2 for grain-fed carcasses.
“contrasting with another result that reported a similar amount of 61 cm 2 for grass-fed carcasses but different area of 11 cm 2 for grain-fed carcasses (Bowling et al., 1977)”
From Growth curve, blood parameters and carcass traits of grass-fed Angus steers (2021) · cites this paper as Bowling et al., 1977
This variation remains close to the two-fold change reported earlier.
“This variation remains close to the two-fold change reported earlier in a study that mentioned the positive association of subcutaneous fat with sarcomere length and negative correlation with shear force”
From Growth curve, blood parameters and carcass traits of grass-fed Angus steers (2021) · cites this paper as Bowling et al., 1977
Fatter carcasses endure less shortening of muscle fibers and promote enzymatic proteolysis during the progression of rigor mortis.
“fatter carcasses endure less shortening of muscle fibers and promote enzymatic proteolysis during the progression of rigor mortis (Bowling et al., 1977)”
From Growth curve, blood parameters and carcass traits of grass-fed Angus steers (2021) · cites this paper as Bowling et al., 1977
This finding conflicts with previous studies that reported lower WBSF values for grain-fed compared to forage-fed carcasses.
“This finding conflicts with previous studies that reported lower WBSF values for grain-fed compared to forage-fed carcasses”
From Growth curve, blood parameters and carcass traits of grass-fed Angus steers (2021) · cites this paper as Bowling et al., 1977
A previous study reported no significant difference between grain and grass-finished carcasses with 2.4 and 2.1 yield grades correspondingly.
“a previous study reported no significant difference between grain and grass-finished carcasses with 2.4 and 2.1 yield grades correspondingly (Bowling et al., 1977)”
From Growth curve, blood parameters and carcass traits of grass-fed Angus steers (2021) · cites this paper as Bowling et al., 1977
Subcutaneous fat has a positive association with sarcomere length and negative correlation with shear force.
“the positive association of subcutaneous fat with sarcomere length and negative correlation with shear force”
From Growth curve, blood parameters and carcass traits of grass-fed Angus steers (2021) · cites this paper as Bowling et al., 1977
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Cited by 200
- Authors
- Bowling, R. A., Smith, G. C., Carpenter, Z. L., Dutson, T. R., & Oliver, W. M.
- Venue
- Journal of Animal Science
- Publisher
- Oxford University Press (OUP)
- Published
- 1977-08-01
- Volume
- 45
- Issue
- 2
- Pages
- 209-215
- ISSN
- 0021-8812 (ISSN-L)
- 1525-3163
- OpenAlex
- W2345301274
- Cited by
- 200
- References
- 0
- Citations by year
- 2025: 1 · 2024: 1 · 2022: 1 · 2021: 5 · 2020: 1 · 2019: 6 · 2018: 3 · 2017: 3 · 2016: 2 · 2015: 4 · 2014: 5 · 2013: 7 · 2012: 6
- FWCI
- 10.38
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Animal Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Ruminant Nutrition and Digestive Physiology
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Pharmacological Effects and Assays
- Keywords
- carcass cooling, subcutaneous adipose tissue, sarcomere length, shear force, meat flavor, meat juiciness, connective tissue, fat thickness, rigor mortis, proteolysis, beef palatability
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