Effect of slaughter weight on quality attributes from meat of Holstein male calf in Argentina.

BIOLATTO, A.; PAZOS, A.A.; VITTONE, S.; MOLTO, G.; MONJE, A.; GALLI, I.; PIGHIN, D.G.; TEIRA, G.; PERLO, F.; TISSOCO, O.; BONATO, P.

Ghent

Congreso; 57 th International Congress of Meat Science and Technology-ICoMST; 2011

The objective of this work was to evaluate the effect of different slaughter weights on the quality attributes of Holstein male calf meat. Three slaughter weights (T1=240, T2=270 and T3=290 kg) on Holstein male calves (n=36) were investigated. Hereford x A. Angus calves (n=10) were used as control treatment (T4=240 kg). Feeding was based on 85% of whole corn grain and 15% of commercial concentrate. Slaughter weight did not affect (P>0.05) the Longissimus muscle area, pH, redness (a*) and lightness (L*) of the fat and L* of the muscle. However, a* of the muscle and yellowness (b*) of the muscle and fat resulted affected (P<0.05) by the slaughter weight. There also was a significant slaughter weight effect on subcutaneous fat thickness and marbling score, showing T3 and T4 higher values of both attributes compared to T1 and T2. No significant differences were detected in total cooking loss, drip loss, Warner–Braztler shear force, protein and total lipid contents among slaughter weights. Evaporation loss and moisture content showed significant differences (P<0.05) between treatments. No slaughter weight effect could be detected on sensory traits (flavour, taste, juiciness, connective tissue, and off-flavor). Amino acids (AA) presented significant differences among the treatments assayed. T2 and T3 showed higher values in total AA and essential AA compared to T1. Intramuscular SFA were less than published values for other categories. Authors conclude that top quality beef can be produced by male Holstein calves with a preference for the two heavier slaughter weights (T2 and T3).