Table 3.
Effects of beef genotypes and finishing system on meat quality and sensory attributes (mean and lower and upper confidence limit at 95%)
| Item | Genotype1 | System | Year | |||
|---|---|---|---|---|---|---|
| RA | AK | GRASS | GRAIN | 2019 | 2020 | |
| Water holding capacity | ||||||
| Thawing loss, % | 1.0(0.9 − 1.1) | 1.0(0.9 − 1.0) | 1.1 (1.0 − 1.2) | 0.9 (0.8 − 1.0) | 0.8 (0.8 − 0.9) | 1.2 (1.1 − 1.4) |
| Cooking loss, % | 22.7(21.7 − 23.8) | 23.2(22.1 − 24.2) | 22.4(21.5 − 23.2) | 23.6(22.4 − 24.8) | 22.4(21.5 − 23.3) | 23.5(22.3 − 24.7) |
| Color | ||||||
| Lightness (L*) | 33.2(32.3 − 34.1) | 33.6(32.7 − 34.5) | 29.4 (28.7 − 30.1) | 37.9 (36.7 − 39.0) | 36.0 (35.1 − 36.9) | 30.9 (30.0 − 31.9) |
| Redness (a*) | 21.0(20.4 − 21.7) | 21.1(20.5 − 21.8) | 23.2 (22.5 − 23.8) | 19.1 (18.5 − 19.8) | 17.8 (17.3 − 18.3) | 25.0 (24.1 − 25.9) |
| Yellowness (b*) | 21.1(20.6 − 21.5) | 21.0(20.6 − 21.5) | 21.5 (21.1 − 21.9) | 20.6 (20.1 − 21.1) | 17.3 (17.0 − 17.6) | 25.6 (25.0 − 26.2) |
| Hue angle | 44.9(44.4 − 45.4) | 44.8(44.3 − 45.4) | 42.8 (42.3 − 43.2) | 47.1 (46.4 − 47.7) | 44.1 (43.6 − 44.6) | 45.7 (45.2 − 46.3) |
| Chroma | 29.9(29.2 − 30.6) | 29.9(29.1 − 30.6) | 31.6 (31.0 − 32.3) | 28.2 (27.4 − 29.0) | 24.9 (24.3 − 25.4) | 35.9 (34.9 − 36.9) |
| Shear force2 | ||||||
| WBSF, kg | 4.1(3.8 − 4.3) | 4.2(4.0 − 4.5) | 4.6 (4.4 − 4.8) | 3.7 (3.5 − 4.0) | 3.7 (3.5 − 3.9) | 4.6 (4.3 − 5.0) |
| Sensory3 | ||||||
| Flavor—liking | 5.9 (5.6 − 6.1) | 5.8(5.6 − 6.1) | 5.5 (5.3 − 5.7) | 6.2 (6.0 − 6.5) | 6.0 (5.7 − 6.3) | 5.7 (5.4 − 6.0) |
| Juiciness—liking | 5.5(5.3 − 5.8) | 5.8(5.6 − 6.1) | 5.4 (5.1 − 5.6) | 6.0 (5.7 − 6.2) | 5.6 (5.3 − 5.9) | 5.7 (5.4 − 6.0) |
| Texture/firmness—liking | 6.0 (5.8 − 6.3) | 5.9(5.7 − 6.1) | 5.5 (5.3 − 5.7) | 6.4 (6.2 − 6.7) | 6.0(5.7 − 6.2) | 5.9(5.7 − 6.2) |
| Overall acceptability | 5.9(5.6 − 6.1) | 5.8(5.6 − 6.0) | 5.4 (5.1 − 5.6) | 6.3 (6.1- 6.6) | 6.0 (5.7 − 6.3) | 5.7 (5.4 − 6.0) |
1RA = Red Angus; AK = Red Angus x Akaushi crossbred.
2WBSF = Warner–Bratzler Shear Force.
3Sensory: Panelists assigned steak attributes using 9-point scales (1 = dislike extremely; 9 = like extremely) for flavor, juiciness, texture/firmness, and overall acceptability.
Bold values indicate that the main effect was statistically different (P < 0.05). P-values are shown in Supplementary Table S2.