The objective of this study was to determine the influence of two finishing systems (grain-or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain-or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences.
|Original language||English (US)|
|State||Published - 2021|
Bibliographical noteFunding Information:
Funding: This research was supported by state and federal funds appropriated to South Dakota State University including support from the U.S. Department of Agriculture National Institute of Food and Agriculture, through the Hatch Act (accession no. 1005460 and 1013102), by Turner Enterprises Inc., USA (Grant no. 3P9337), and The South Dakota State University Center of Excellence for Bison Studies.
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
- Finishing system
- Meat quality
- Nutritional composition