Table 3.
Carcass characteristics and physical and chemical properties of the LM in EHN and RG groups at slaughter1
| EHN | RG | ||||
|---|---|---|---|---|---|
| Mean | SD | Mean | SD | P-value | |
| Carcass characteristics and meat quality | |||||
| HCW, kg | 293.63 | 17.27 | 256 | 20.57 | 0.0001 |
| Meat yield,2% | 71.5 | 0.4 | 71.7 | 0.7 | 0.4900 |
| Rib eye area,3 cm2 | 32.67 | 2.5 | 29.36 | 6.7 | 0.1483 |
| Rib thickness,4 cm | 4.28 | 0.32 | 3.64 | 0.22 | <0.0001 |
| Subcutaneous fat thickness,5 cm | 1.45 | 0.3 | 0.83 | 0.4 | 0.0004 |
| Carcass grade6 | 2 | 0.0 | 1.36 | 0.5 | <0.0001 |
| BMS No7 | 2.41 | 0.66 | 1.54 | 0.52 | 0.0022 |
| BCS No8 | 4.91 | 0.67 | 5.73 | 0.90 | 0.0257 |
| BFS No9 | 4.25 | 0.87 | 5.55 | 0.69 | 0.0007 |
| Physical and chemical properties of LM | |||||
| Shear force after CL10 | 3.13 | 0.61 | 3.26 | 0.82 | 0.6734 |
| Tenderness,10 kgw/cm2 | 63 | 21.2 | 67 | 30.3 | 0.7223 |
| Moisture, % | 66.54 | 2.69 | 69.66 | 2.19 | 0.0279 |
| Lipid, % | 13.24 | 3.68 | 9.35 | 2.80 | 0.0388 |
| Protein, % | 19.26 | 1.46 | 19.95 | 0.89 | 0.1869 |
| pH | 5.58 | 0.09 | 5.7 | 0.10 | 0.0327 |
| Cookinloss, % | 25.1 | 1.9 | 25.7 | 2.2 | 0.5100 |
| Water holding capacity of LM | |||||
| Press method | 80.22 | 2.08 | 80.31 | 1.48 | 0.9049 |
| Centrifuge method | 70.84 | 1.79 | 71.78 | 2.10 | 0.2667 |
1EHN, metabolic imprinting, n = 12; RG, roughage, n = 11.
2Meat yield percentage was calculated using the following equation: dressing percentage value = 67.37+[0.130 × cross-sectional area of longissimus thoracis muscle at thoracic vertebrae 6 to 7 (cm2)] + [0.667 × thickness of ribs including meat (cm)]−[0.025 × half-carcass weight (kg)] − [0.896 × subcutaneous fat thickness (cm)] (Japan Meat Grading Association (JMGA), 1988; Gotoh et al., 2014).
3Cross-sectional area of longissimus thoracis at thoracic vertebrae 6 to 7 (JMGA, 1988).
4Thickness of specific region of the ribs including meat, measured by the Japan Beef Grading Standard (JMGA, 1988; Gotoh et al., 2014).
5Subcutaneous fat thickness of the specific region indicated by the Japan Beef Grading Standard (JMGA, 1988; Gotoh et al., 2014).
61 = the lowest grade, 5 = the highest grade.
7Beef Marbling Standard No. evaluated by Graders based on the revised Japan Beef Grading Standard (JMGA, 2014) at thoracic vertebrae 6 to 7 of the LM. 1 = the least marbled, 12 = the most marbled beef.
8Beef Color Standard No. evaluated by Graders based on the Japan Beef Grading Standard (JMGA, 1988). 1 = pale red, 7 = dark red.
9Beef fat (Color) Standard No. evaluated by Graders based on the Japan Beef Grading Standard (JMGA, 1988). 1 = white, 7 = yellow.
10Measurements using a tensipresser before cooking loss (CL) analysis (Tsuji, 1982).