Breed, Vitamin A Supplementation and Position Effects on Quality Characteristics of Beef Short Loin Steaks

Abstract

The effects of breed, steak position and vitamin A supplementation on cooking and quality characteristics of longissimus steaks from straightbred Hereford and crossbred Charolais-Hereford heifers were studied. Muscle firmness, pH and moisture content were determined on both raw and cooked meat. Press fluid yields, bound water, cooking losses, shear values and organoleptic scores including tenderness, juiciness and flavor were used to evaluate quality. In general, Hereford steaks scored slightly higher in all quality factors and had slightly lower shear values than steaks from the crossbreds. Cooking losses were significantly higher for Hereford than for Charolais-Hereford steaks. Distinct differences in quality factors were noted among steak positions. Steaks from the posterior portion of the muscle were found to be more tender as judged by L.E.E.-Kramer shear values, were less firm, contained less moisture and had lower pH values than those from the anterior position. Vitamin A supplementation from 0 to 4,400 IU per kilogram of ration had little effect on quality characteristics of steaks. Higher levels of vitamin A resulted in increased cooking losses and shear values and lower scores for most palatability factors. Copyright © 1971. American Society of Animal Science . Copyright 1971 by American Society of Animal Science.