Effects of slaughter weight and carcass electrical stimulation on the quality and palatability of beef from young purebred bulls

Solomon, M.B.; West, R.L.; Hentges, J.F.

Journal of Animal Science 63(6): 1838-1844


ISSN/ISBN: 0021-8812
PMID: 3818464
DOI: 10.2527/jas1986.6361838x
Accession: 001582602

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78 Aberdeen-Angus (AA) and Brahman bulls (aged 10-18 months at slaughter) were used to determine the effects of slaughter weight (60, 80, 90 or 100% of the av. mature-cow weight) and carcass electrical stimulation (500 V, 20 impulses on the right side) on carcass and meat characters. The AA bulls grazed summer forage (millet) after weaning, while Brahman bulls were fed to simulate gains achieved on forage by AA bulls. Bulls were then placed in the feedlot for finishing to their designated slaughter weight (293, 381, 412 and 463 kg for AAs, and 316, 420, 463 and 516 kg for Brahmans). Coarse dark band formation and lean colour defects normally associated with bull carcasses were either eliminated or reduced by electrical stimulation. Increasing slaughter weight from 60 to 90% was associated with an increase in panel points for tenderness scores of loin steaks. However, inccreasing slaughter weight from 90 to 100% resulted in little change. On the other hand, shear values for loin steaks decreased with increasing slaughter weight. The data from this study suggest that meat from the bulls slaughtered at lighter weights was generally tough, but was improved when bulls were fed to heavier weights.