title: Effect of genotype and age on some carcass and meat quality traits of beef carcasses subjected to the South African classification system.
abstract: Genotype and age effects on pH24, L*, a*, b*, tenderness (WBSF), cooking (CL %), and thawing loss (TL %) of beef carcasses subjected to the South African classification system were determined. Carcass traits (bruising, subcutaneous fat (SF), and conformation) were also measured. Meat quality measurements were taken on the longissimus thoracis et lumborum (n=175) of A, AB, B, and C carcasses from Angus, Bonsmara, Fleckvieh, Non-descript, and Simmental genotypes. No bruises were evident in all carcasses. All carcasses scored medium conformation (class 3) while in SF classification, class 2 had the greatest frequency (66.3%). Genotypic effects (P<0.05) were observed for a*, hue angle (HA), pH24, TL%, CL%, and WBSF between steers with six, seven, and eight incisors. Notable differences (P<0.05) were observed for tenderness where Angus and Simmental had least tender meat while Non-descript and Fleckvieh had the tenderest meat within the C-age class. Meat quality varied within animals of the same age-class across genotypes.
authors.affiliation: Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa.
authors.forename: Z
authors.initials: Z
authors.lastname: Soji
authors.affiliation: Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa. Electronic address: vmuchenje@ufh.ac.za.
authors.forename: V
authors.initials: V
authors.lastname: Muchenje
mesh_terms: D000375:Aging; D000818:Animals; D001823:Body Composition; D002417:Cattle / Q000235:genetics / Q000502:physiology; D063427:Food Quality; D005838:Genotype; D006863:Hydrogen-Ion Concentration; D000069466:Red Meat / Q000145:classification* / Q000592:standards*; D012677:Sensation; D013019:South Africa; D051742:Transcription Factor CHOP
chemical_list: C497249:DDIT3 protein, human; D051742:Transcription Factor CHOP
keywords: Carcass classification; Colour; Dentition; Meat pH; Tenderness