Influence of grain-and grass-finishing systems on carcass characteristics, meat quality, nutritional composition, and consumer sensory attributes of bison

Jessica Janssen; Kristi Cammack; Jerrad Legako; Ryan Cox; J. Kyle Grubbs; Keith Underwood; John Hansen; Carter Kruse; Amanda Blair

doi:10.3390/foods10051060

Influence of grain-and grass-finishing systems on carcass characteristics, meat quality, nutritional composition, and consumer sensory attributes of bison

Jessica Janssen, Kristi Cammack, Jerrad Legako, Ryan Cox, J. Kyle Grubbs, Keith Underwood, John Hansen, Carter Kruse, Amanda Blair

Animal Science

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

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)
Article number	1060
Journal	Foods
Volume	10
Issue number	5
DOIs	https://doi.org/10.3390/foods10051060
State	Published - 2021

Bibliographical note

Funding 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.

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

Bison
Carcass
Finishing system
Grain
Grass
Meat quality
Nutritional composition
Sensory
Tenderness

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10.3390/foods10051060

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title = "Influence of grain-and grass-finishing systems on carcass characteristics, meat quality, nutritional composition, and consumer sensory attributes of bison",

abstract = "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.",

keywords = "Bison, Carcass, Finishing system, Grain, Grass, Meat quality, Nutritional composition, Sensory, Tenderness",

author = "Jessica Janssen and Kristi Cammack and Jerrad Legako and Ryan Cox and Grubbs, {J. Kyle} and Keith Underwood and John Hansen and Carter Kruse and Amanda Blair",

note = "Funding 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. Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2021",

doi = "10.3390/foods10051060",

language = "English (US)",

volume = "10",

journal = "Foods",

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AU - Janssen, Jessica

AU - Cammack, Kristi

AU - Legako, Jerrad

AU - Cox, Ryan

AU - Grubbs, J. Kyle

AU - Underwood, Keith

AU - Hansen, John

AU - Kruse, Carter

AU - Blair, Amanda

N1 - Funding 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. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2021

Y1 - 2021

N2 - 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.

AB - 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.

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KW - Carcass

KW - Finishing system

KW - Grain

KW - Grass

KW - Meat quality

KW - Nutritional composition

KW - Sensory

KW - Tenderness

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Influence of grain-and grass-finishing systems on carcass characteristics, meat quality, nutritional composition, and consumer sensory attributes of bison

Abstract

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Keywords

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