Carcass quality and meat tenderness of Hawaii pasture-finished cattle and Hawaii-originated, mainland feedlot-finished cattle |
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Authors: | Yong Soo Kim Glen Kazumi Fukumoto Sunae Kim |
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Institution: | Department of Human Nutrition, Food and Animal Sciences, University of Hawaii, 1955 East-west Rd., Honolulu, HI, 96822, USA, ykim@hawaii.edu. |
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Abstract: | The objective of this study was to compare the carcass quality and meat tenderness of Hawaii cattle finished on subtropical pasture with those of mainland US feedlot-finished cattle that were shipped from Hawaii after weaning. Rib-eye steak samples were collected from 30 feedlot-finished cattle harvested at a slaughter house in Washington State, USA and from 13 subtropical pasture-finished cattle harvested at a local slaughter house in Hawaii, then shipped to meat science laboratory at the University of Hawaii, Manoa. Samples were aged for 2?weeks at 4°C and frozen for later proximate analysis and meat tenderness measurement. Feedlot-finished cattle had significantly heavier carcass weight (353 vs 290?kg) and thicker backfat (13.5 vs 6.6?mm), but no significant difference was observed in rib-eye area between the two groups. Marbling score (Small) and United States Department of Agriculture quality grade (Choice) of the pasture-finished beef were not significantly (P?0.05) different from those of feedlot-finished beef. The shear force value of pasture-finished beef (5.18?kg) was not statistically different (P?0.05) from that of feedlot-finished beef (4.40?kg). In conclusion, results of this study suggest that Hawaii cattle finished on subtropical pasture produced as tender beef as mainland feedlot-finished cattle with less intramuscular fat. |
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