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Effect of feeding systems on tenderness in Hereford steers fed at Carlos Casares (Buenos Aires)


Effect of feeding systems on tenderness in Hereford steers fed at Carlos Casares (Buenos Aires)



Revista de la Facultad de Agronomia Universidad de Buenos Aires 23(1): 77-85



This study was conducted to analyse the effects of production systems and aging time on the tenderness of the longissimus dorsi of steers. 228 medium (3.5) and small-frame (1.5) Hereford steers were fed according to a simple randomized block design at Carlos Casares in Buenos Aires, Argentina and were assigned to 4 treatment groups: T1, pasture (n=52); T2, initial feed supplementation (n=56); T3, feedlot in the finishing phase (n=59) and T4, feedlot (n=59). 206 muscle samples were kept at -18 degrees C after slaughter. After 3 and 15 days of storage at 4 degrees C, steaks (2.5 cm) were cut and cooked to an internal temperature of 70 degrees C. Ten cores (12.5 cm diameter) were cut from the steaks and shearing force was measured using an Instrom Universal testing machine equipped with a Warner-Bratzler shearing device. It was shown that there were no significant differences for tenderness in all treatments. Steaks aged for 15 days had higher tenderness scores (P<0.05) than steaks aged for 3 days. In conclusion, meat from pasture-fed and from supplemented steers do not differ in tenderness scores, while aging and storage time affects meat tenderness.

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