Effects of age, breed and method of carcass suspension on Bullock beef palatability, carcass traits, histological measurements and certain age and yield predictors

Vita.The effects of slaughter age, breed group and method of carcass suspension upon certain carcass characteristics, histological measurements and palatability traits of bullock beef were assessed by use of a sample of 115 bullock carcasses of four slaughter ages and 15 different genotypes stratified into four breed groups. The right side of each carcass was suspended immediately after slaughter in the conventional manner, while the left side was suspended via the obturator foramen. Palatability attributes were evaluated by a trained sensory panel and by use of the Warner-Bratzler shear force values using cooked longissimus muscle samples from the wholesale ribs of both conventionally suspended and non-conventionally suspended sides. Sarcomere lengths were measured in each longissimus muscle utilized for palatability evaluations. Data obtained indicated that age at slaughter had significant effects on conformation scores, marbling scores, longissimus muscle areas, flat thickness measures and yield grades. Breed group had a significant effect on conformation scores, marbling scores and quality grades. Jersey-type bullocks yielded carcasses with the lowest weight, lowest conformation scores, smallest longissimus muscle areas, and the lowest U.S.D.A. quality grades. British-type bullocks tended to yield carcasses with more finish, higher marbling scores and consequently, higher U.S.D.A quality grades. Differences in palatability which were attributable to difference in chronological age were small and the data suggests that tenderness increases as animals in age from 9 to 18 months.