![]() Animals with good temperament have better gains in the feedlot and this is found across tropically adapted and British breeds. Good temperament is associated with improved meat quality, feedlot performance, ease of transport and improvements in some reproductive traits under intensive production systems. The producer can enhance on-farm factors that influence beef palatability. In contrast, the MUFA were positively correlated (P < 0.05) with panellist tenderness ratings and negatively associated with WB shear force. These readings are consistent with undesirable texture. Stearic acid (18:0), linoleic acid (18:2) and arachidonic acid (20:4) were negatively correlated (P < 0.05) with all the tenderness traits and were positively correlated (P < 0.05) with WB shear force. Scores for connective tissue is shown in blue and significant differences have a deeper shade. Texture is shown in yellow and significant differences are bright yellow. Sensory panel results for texture in Longissimus muscle from Angus (n = 1,737) with an average carcase weight of 333 kilogram was analysed (from Garmyn et al., 2011). Historically there is limited and conflicting information. Duckett et al., 1993 reported moderate regression of the effect of fat on texture (r = -0.61) when fat content of Angus x Hereford approached 12%. Intramuscular fat may be required to exceed 8% to enable texture to be improved by fat deposition in other breeds. A high correlation was observed between crude fat content in longissimus muscle and shear force value in animals aged over 20 months (r = -0.76) when fat content rose from 6 to 18%. This may have weakened the structure of the connective tissue. Intramuscular fat in 32 month old longissimus muscle was deposited between muscle bundles within the perimysium. ![]() The collagen content decreased from 12 to 24 months of age to 1% of dry weight.įat deposited in muscle improves texture during the late fattening phase with Black Wagyu. The crude fat increased gradually to 20 months of age then rapidly thereafter to attain 18% of wet weight. The shear force of connective tissue increased up to 24 months of age, and then decreased gradually to 32 months. The shear force from raw longissimus muscle increased from 9 to 20 months of age, and then decreased through to 32 months and is shown in the white line in the chart on the right. Collagen content decreased gradually from 8 to 32 months to 3.5% of dry weight. Fat content rose to 6% and is shown by the solid yellow line. The shear force from raw semitendinosus muscle increased rapidly to 24 months of age then slowed thereafter and is represented by the white line in the chart to the left. The association between texture, connective tissue and intramuscular fat in two muscles in Black Wagyu steers was investigated during fattening to 32 months of age (from Nishimura et al., 1999). The collagen becomes progressively tougher, more rigid and less easily denatured over time. Collagen fibrils and fibres are arranged in intramuscular tissue during the development of muscle. Intramuscular connective tissue has a major role in determining meat texture. Tenderness used to be a limiting factor but much progress has resulted from improvements in pre- and post-harvest techniques. ![]() Hormone/antibiotic free, animal welfare, environment and traceability values were consistently in the bottom half of the values. Safety had the highest value and health implications to the consumer ranked higher than price. There were minor variations in ranking for ground beef when compared with steak. Price per unit and human health and nutritive value are the next values. A recent survey undertaken by Kansas State University suggests that consumers rate safety from illness after cooking and the expected freshness of livestock products as indicated by expiration date and visual perception at retail ahead of flavour, taste and texture for beef steak. The superior taste of beef culminates from the balance between tenderness, juiciness, and flavour. Characteristics of Wagyu beef are outlined. This section reviews principles of meat quality with an emphasis on lipids in the production of traditional flavoursome beef. Factors affecting meat quality and the role of fatty acids
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