title: Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle.
abstract: The effect of feed restriction (99days) followed by compensatory growth during a 200day re-alimentation period on the colour and sensory characteristics of meat from Aberdeen Angus×Holstein-Friesian (AN) and Belgian Blue×Holstein-Friesian (BB) steers was examined. Compensatory growth had no effect on muscle pH and temperature decline, chemical composition, drip loss, fat colour, or juiciness, but increased (P=0.009) Warner-Bratzler shear force and decreased tenderness (P=0.08) and overall liking (P=0.09). Compared to meat from BB steers, meat from AN steers had a higher intramuscular fat concentration and was rated similarly for tenderness, but higher for many of the flavour characteristics examined. While adjustment for intramuscular fat concentration removed some of these differences, genotype-specific flavour differences remained. It is concluded that genotype had greater effects on meat quality than the compensatory growth feeding regime imposed in this study.
authors.affiliation: Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
authors.forename: S M
authors.initials: SM
authors.lastname: Keady
authors.affiliation: Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
authors.forename: S M
authors.initials: SM
authors.lastname: Waters
authors.affiliation: Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.
authors.forename: R M
authors.initials: RM
authors.lastname: Hamill
authors.affiliation: Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.
authors.forename: P G
authors.initials: PG
authors.lastname: Dunne
authors.affiliation: Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
authors.forename: M G
authors.initials: MG
authors.lastname: Keane
authors.affiliation: Division of Farm Animal Science, Department of Clinical Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
authors.forename: R I
authors.initials: RI
authors.lastname: Richardson
authors.affiliation: Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
authors.forename: D A
authors.initials: DA
authors.lastname: Kenny
authors.affiliation: Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland. Electronic address: aidan.moloney@teagasc.ie.
authors.forename: A P
authors.initials: AP
authors.lastname: Moloney
mesh_terms: D000818:Animals; D001530:Belgium; D001823:Body Composition; D002417:Cattle; D055598:Chemical Phenomena; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D005511:Food Handling; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D018482:Muscle, Skeletal / Q000737:chemistry*; D009753:Nutritive Value; D011180:Postmortem Changes; D000069466:Red Meat / Q000032:analysis*; D013649:Taste
chemical_list: D004041:Dietary Fats
keywords: Compensatory growth; Meat quality; Sensory analysis