Archivos Latinoamericanos de Producción Animal. 2022. 30 (3)
Assessing the impact of Bos taurus xBos indicus crossbreeding and postmortem
technologies on the eating quality of loins from pasture-finished young bulls
Received: 2022-02-07. Accepted: 2022-04-02
1In Memoriam.
2Escuela de Ingeniería de Producción Animal, Universidad Rafael Urdaneta, Maracaibo, Venezuela.
3Present address: Department of Animal and Food Sciences, Texas Tech University, Box 42141. Lubbock, Texas 79409-2141.
4Department of Animal Science, Faculty of Agricultural & Food Sciences, University of Manitoba. Winnipeg, Manitoba R3T 2N2, Canadá.
5Matadero Industrial Centro Occidental C.A, Km 6, Barquisimeto-Yaritagua, Barquisimeto, Venezuela.
6Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia 5090000, Chile.
263
Nelson Huerta-Leidenz 3
Tomas Riera-Sigala 1,2
Abstract: The aim of this study was to evaluate the effects of Brahman crossbreeding and postmortem technologies
(electrical stimulation and vacuum aging) on the eating quality of loins from pasture-finished bulls. Fifty yearling
bulls representing five Brahman-influenced types (n = 10 each): Brahman (BRAH), F1-Angus (F1ANG), F1-
Chianina (F1CHI), F1-Romosinuano (F1ROM), and F1-Simmental (F1SIM) were supplemented on pasture until
reaching a desirable conformation at a suitable live weight of ca. 480 kg. All carcasses were classified as “Bullocks”
according to U.S. standards. Carcass’s right sides were subjected to high-voltage electrical stimulation (ES), while
the left sides were not stimulated (NOES). Longissimus lumborum (LL) steaks from ES and NOES carcasses were
allotted either to the vacuum aging control treatment for 2 d (NOAGING) or 10 d (AGING). The LL steaks were
evaluated for Warner-Bratzler shear force (FCWB) and sensory traits rated by trained panelists. No differences in
WBSF, juiciness, or flavor ratings were detected among breed types (P > 0.05). Sensory ratings for tenderness-
related traits varied with breed type (P < 0.05). Steaks from F1ANG received higher ratings for muscle fiber
tenderness, overall tenderness, and amount of connective tissue than those from F1ROM and F1SIM (P < 0.05),
which received the lowest ratings. Bullock loins were more responsive to ES+AGING in WBSF reduction and
desirable tenderness ratings than other postmortem treatments (P < 0.05) by reaching a greater proportion (72 %) of
“tender” (WBSF < 40.1 N) steaks than AGING (48 %), ES (36 %), and NOES-NOAGING (24 %) samples (P < 0.01).
Tenderness of bullock loin steaks was marginally improved by crossbreeding. Therefore, the application of
ES+AGING is necessary to ensure a higher proportion of tenderloin steaks.
Key words: vacuum aging, Brahman, beef, electrical stimulation, shear force, eating quality, beef tenderness.
Departamento de Zootecnia, Facultad de Agronomía, Universidad del Zulia,
Maracaibo, Venezuela.
Argenis Rodas-González 4Margarita Arispe-Zubillaga5
Evaluación del impacto de cruzamientos Bos taurus xBos indicus y tecnologías postmortem
sobre la calidad gustativa de lomos de toros jóvenes terminados a pasto
Resumen. El objetivo de este estudio fue evaluar los efectos de cruzamientos interraciales y tecnologías postmortem
sobre la calidad gustativa de lomos de toros terminados a pasto. Cincuenta toros añosos representando cinco tipos
raciales (n = 10 cada uno): Brahman puro (BRAH), F1-Angus (F1ANG), F1-Chianina (F1CHI), F1-Romosinuano
(F1ROM) y F1-Simmental (F1SIM) se suplementaron a pastoreo hasta alcanzar una conformación satisfactoria a un
peso vivo de ca. 480 kg. Todas las canales se clasificaron como “Bullocks” (Toretes) por la norma estadounidense.
Los lados derechos de cada canal se sometieron a estimulación eléctrica de alto voltaje (ES) mientras que los lados
izquierdos no fueron estimulados (NOES). Bistés de longissimus lumborum ES y NOES se asignaron a tratamientos
de maduración al vacío por 2 d (NOMADURADOS) ó 10 d (MADURADOS). Los bistés se evaluaron para fuerza de
corte Warner-Bratzler (FCWB) y rasgos sensoriales calificados por panelistas capacitados. No se detectaron
diferencias en valores FCWB, o calificaciones para jugosidad o intensidad de sabor entre tipos raciales (P > 0.05).
Los rasgos relacionados con terneza variaron con el tipo racial (P < 0.05). Los bistecs de F1ANG recibieron
calificaciones más altas para terneza de fibra muscular, terneza general y cantidad de tejido conectivo que de los
F1ROM y F1SIM (P < 0.05), de calificaciones más bajas. Los bistés ES+MADURADOS tuvieron menor FCWB y
mayores calificaciones para rasgos asociados con la terneza que los ES ó los MADURADOS (P < 0.05), alcanzando
una mayor proporción (72 %) de "bistés tiernos" (FCWB < 40.1 N) que la de MADURADOS (48 %), ES (36 %) y
Nancy Jerez-Timaure 6
www.doi.org/10.53588/alpa.300310
264 Riera et al.
Beef cattle in Venezuela are mostly fed on pasture,
have a strong Bos indicus (Zebu) influence and most
males are left uncastrated (bulls/bullocks) for beef
production (Rodas-González et al., 2009; Huerta-
Leidenz et al., 2020). These production practices have
detrimental effects on meat palatability, particularly
tenderness (Pereira et al., 2015). Bos taurus xBos indicus
crossbreeding is alleged to benefit the quality of beef
carcass and meats, but most studies supporting this
claim have been carried out with feedlot-finished
steers in North America (Riley et al., 2012). In South
America, there is inconsistent evidence of
crossbreeding benefits on the meat quality of
Brahman-influenced bulls under grass-feeding
conditions (Jerez-Timaure et al., 2009; Gama et al.,
2013). Several antemortem factors encompass critical
quality points that may escape from the control of the
beef processing industry, and thus, the application of
postmortem technologies such as carcass
electrostimulation (ES) and vacuum aging of meat,
could be an alternative to improve its tenderness and
other sensory traits. According to the Venezuelan
Association of Meatpacking Plants (ASOFRIGO), most
beef carcasses are sold within 3-5 d postmortem (Rivas,
F., personal communication), without further extended
aging or the application of any other postmortem
technology (Rodas-González et al., 2009). The use of ES
and vacuum aging in meat from Zebu-influenced,
grass-finished bullocks/bulls has not been extensively
evaluated in Tropical America (Huerta-Leidenz et al.,
1997; Rodas-González et al., 2007).
Improvement of tenderness by meat aging involves
several proteolytic systems responsible for the
degradation of muscle proteins (Sami et al., 2015).
Generally, the tenderness of beef improves
significantly over the aging period in a muscle-specific
manner (Nair et al., 2019). In two previous studies
(Riera et al., 2004; Riera et al., 2021), bulls of five
Brahman-influenced types were finished on cultivated
pastures and compared in growth and carcass traits. In
the present study, the same groups of bull carcasses
were used to (a) compare the eating quality of loins
among the five Brahman-influenced types, and (b)
examine the degree of improvement in eating quality
with the individual or combined application of ES and
vacuum aging.
Introduction
Avaliação do impacto dos cruzamentos Bos taurus xBos indicuse tecnologias post mortem na
qualidade gustativa de lombos de novilhos terminados a pasto
Resumo. O objetivo desse estudo foi avaliar os efeitos de cruzamentos interraciais e tecnologias postmortem na
qualidade do sabor de lombos de touros terminados a pasto. Cinquenta touros envelhecidos, representando cinco
tipos de raça (n = 10 cada): Brahman puro (BRAH), F1-Angus (F1ANG), F1-Chianina (F1CHI), F1-Romosinuano
(F1ROM) e F1-Simmental (F1SIM) foram suplementadoscom pasto até atingir uma conformação satisfatória com um
peso vivo de ca. 480kg. Todas as carcaças foram classificadas como “Boi” (Toretes) pela norma americana. Os lados
direitos de cada canal foram submetidos à estimulação elétrica de alta voltagem (ES), enquanto os lados esquerdos
não foram estimulados (NÃO-ES). Bifes de longissimus lumborum ES e NÃO-ES foram submetidos a tratamentos de
maturação a vácuo por 2 d (NÃO-MATURADOS) ou 10 d (MATURADOS). Os bifes foram avaliados quanto à
resistência ao cisalhamento Warner-Bratzler (FCWB) e características sensoriais avaliadas por provadores treinados.
Não foram detectadas diferenças nos valores de FCWB, ou classificações de suculência ou intensidade de sabor
entre os tipos de raça (P > 0.05). As características relacionadas à ternura variaram com a raça (P < 0.05). Os bifes
F1ANG receberam pontuações mais altas para maciez da fibra muscular, maciez geral e quantidade de tecido
conjuntivo que os do F1ROM e F1SIM (P < 0.05), que receberam as pontuações mais baixas. Os bifes ES +
MATURADOS apresentaram menor FCWB e maiores classificações para características associadas à maciez do que
os bifes ES ou MATURADOS (P < 0.05), atingindo uma proporção maior (72 %) de "bifes macios" (FCWB < 40.1 N)
do que os bifes MATURADOS (48 %), ES (36 %) e NÃO- ES- NÃO-MATURADO (24 %) (P < 0.01). A melhora na
maciez dos lombos de touros Brahman pelo cruzamento com raças taurinas foi marginal; portanto, recomenda-se o
tratamento combinado de ES e envelhecimento a vácuo para garantir uma maior proporção de bifes macios.
Palavras-chave: bovinos, Brahman, estimulação elétrica, maturação a vácuo, qualidade sensorial, maciez da carne.
NOMADURADOS (24 %) (P < 0.01). La mejora en terneza de lomos de toretes Brahman mediante cruzamiento con
razas taurinas es marginal. Por tanto, se recomienda aplicar el tratamiento combinado de ES y maduración al vacío
para asegurar una proporción mayor de bistés tiernos.
Palabras clave: bovino, Brahman, estimulación eléctrica, maduración al vacío, calidad sensorial, terneza de la carne.
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265
Crossbreeding and technologies effects on bull meat quality
Animal management
Details on animal breeding, selection, and
management during the experiment were described
by Riera-Sigala et al. (2004). Briefly, 50 bull calves were
randomly selected from a larger group of 91 (Brahman
and its F1 crosses) obtained by artificial insemination
to represent five breed types (n = 10 per breed type):
Purebred Brahman (BRAH), Angus x BRAH (F1ANG),
Chianina x BRAH (F1CHI), Romosinuano x BRAH
(F1ROM), Simmental x BRAH (F1SIM). For the
finishing phase, all the 50 yearling bulls (ca. 23 mo. of
age) entered the selected grazing area as a single
group to be fattened on cultivated pasture
predominantly planted with tanner grass (Brachiaria
radicans). Paddocks were managed on a rotational
schedule of 28 days with seven-day occupation and
21-day rest intervals resulting in a stocking rate of 2.4
animals per ha. During the dry season, the bulls were
supplemented on pasture. Detailed information about
the ingredient composition and bromatological
analysis of the forage and supplement was reported
by Riera-Sigala et al. (2004).
The supplementation strategy consisted of feeding a
supplement (4 kg/d/animal) offered in mobile
feeders. Animals were sent to harvest when reaching a
desirable conformation at a suitable final weight of ca.
480 kg. The first lot of finished young bulls (n = 20)
was sent for harvest after completing 99 days of
pasture feeding (DOPF), the second (n = 20) at 121
DOPF, and the last one (n = 10) at 149 DOPF. Age at
harvest (mean ± standard deviation) for the lots of
finished bulls on harvest d 1, harvest d 2, and harvest
d 3 were 25 ± 0.44, 27.25 ± 0.55, and 27.70 ± 0.67 mo.
respectively.
Livestock handling and weight measurements as
well as slaughter and dressing procedures were
performed in compliance with the criteria for animal
care and welfare described in the Bioethics and
Biosafety guide of the Fondo Nacional de Ciencia,
Innovación y Tecnología of Venezuela (FONACIT,
2002) (Project Protocol CONDES-LUZ # CC-0390-04).
The postmortem inspection followed the Venezuelan
industry standards (COVENIN, 1983).
Postmortem treatments and carcass evaluation
Approximately 20 min postmortem, after carcass
evisceration, the carcass’ right side was subjected to
high-voltage electric stimulation (ES). The ES was
carried out with a Lectro-tender TM apparatus (Le-
Fiell Company Inc. Reno, NV, USA), applying 12
electrical pulses in 41.4 s (1.8-s of duration, with 1.8-s
of intervals between pulses) of 550 Volts and 60 Hertz
of alternating current of 1 to 2 amps. The left carcass
side was not electrically stimulated (NOES). All
carcass sides were weighed and loaded into a cooler
on rails spaced at about 30 cm for heat-dissipation
with intermittent spray chilling for approximately 6 h
with an air temperature of 0-2 ºC (average 1 ºC),
relative humidity of 95 %, and an average air velocity
over the carcass at about 3 - 4 m/s. Thereafter, the
carcass sides were transferred to storage chillers at an
average air temperature of 4 ºC, relative humidity of
80 - 85 %, and an average air velocity of 1 m/s until
carcass evaluation and fabrication at ca. 48 h
postmortem. The carcass pH range and average carcass
temperature just before fabrication were 5.6 - 5.8 and
ca. 7 °C, respectively.
The carcass data collection was described in detail
by Riera-Sigala et al. (2004, 2021). In brief, two
experienced judges assigned scores for carcass
conformation, fat cover amount (finish), and adipose
maturity according to Decreto 1896 (1997). Ribeye
area, backfat thickness, marbling level, skeletal and
lean maturities were evaluated following the
guidelines of the USDA (2017). Chilled carcasses were
then reduced to subprimal/retail cuts according to the
standard fabrication procedures (Montero et al., 2014).
A 20 cm length portion was removed from the rib-loin
interface (12-13th rib) towards the caudal portion of
the longissimus lumborum muscle (LL), from which
eight 2.5 cm thick steaks were obtained. Each steak
was allocated to each of the two (2-d or 10-d) aging
treatments and vacuum packaged. Anatomical
position bias was avoided by alternating analysis
designations and by rotating ES or aging treatments.
The ES and NOES steaks assigned to the 2-d aging
control group (NOAGING) were immediately frozen (-
30 °C) and stored for further analysis. The remaining
steaks were assigned to the 10-d aging treatment
(AGING) and stored in a cooler where the temperature
was maintained thermostatically between 2 °C to 4 °C.
At the end of the 10-d aging period, the aged steaks
were frozen (-30 °C) and stored for later analysis.
Culinary, shear force tests, and sensory evaluation
Sample preparation, cooking procedure, sensory
evaluation, and Warner- Bratzler shear force (WBSF)
protocols were followed according to the American
Meat Science Association (AMSA) guidelines (AMSA,
2016). A Sunbeam-Oster® open electric grill
(Sunbeam-Oster Co. Inc., Fort Lauderdale, FL, USA)
was used for steak cooking. Once the steaks reached
Materials and Methods
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Table 1. Distribution of harvest-ready bulls by breed type and
harvest day1,2
1Sourced and adapted from Riera Sigala et al. (2004).
2Chi-square analysis indicated the frequency distribution per harvest
day was not different among breed types (P = 0.06).
3Purebred Brahman (BRAH), F1-Angus (F1ANG), F1-Chianina
(F1CHI), F1-Romosinuano (F1ROM) and F1-Simmental F1SIM).
4Harvest day corresponds to the processing day of lots of finished
bulls after completing the grazing period (number of days on
pasture) required to reach a desirable conformation at a suitable final
weight of ca. 480 kg (Harvest d 1 = after 99 d on pasture; Harvest d 2
= after 121 d on pasture; Harvest d 3= after 149 d on pasture).
Harvest day4Breed type3
BRAH F1ANG F1CHI F1ROM F1SIM Total
1 0 5 6 3 6 20
2 6 3 3 6 2 20
3 4 2 1 1 2 10
Total 10 10 10 10 10 50
Frequency distribution of the number of bulls
harvested per breed type and harvest day
The distribution of harvest-ready bulls by breed type
and successive harvest days is presented in Table 1. No
significant differences in frequency distributions within
the harvest days were detected (P = 0.06) among breed
types.
Characterization of the bull samples
Descriptive statistics for traits of the bull sample are
presented in Table 2. The chronological age for all the
50 harvest bulls was less than 30 months. The highest
variation (CV = 47 %) in carcass traits was observed for
backfat thickness (within a narrow range of values: 0-3
mm). As expected, the discrete variables related to
carcass fatness such as external fat cover (i.e., finish
score; “very abundant to devoid”; CV = 27 %) and
marbling scores (“small” to “traces”; CV = 8.91 %) did
not vary as much.
Results
the internal temperature of 70 ºC, they were removed
from the grill and cooled down at room temperature.
Six to ten core samples (1.27 cm in diameter) were
removed parallel to the muscle fiber orientation. The
shear force measurements were performed using a
Warner-Bratzler shear machine (G-R Elec. Mfg. Co,
Manhattan, KS).
For sensory evaluation, 8 to 15 cubed samples (≈1.27
cm3in size) were obtained from each steak. Cubed
samples from each experimental unit were placed on
pre-coded discardable, cardboard plates and kept
warm in a preheated oven (at 50 ºC) for 7 min before
serving them to the panelists. The trained sensory
panel was composed of eight trained panelists. The
panelists’ selection process and training had been
accomplished according to Huerta-Leidenz et al.
(1996). Two samples were taken from each steak and
served warm to each panelist. All samples were
evaluated during 10 d by the trained panelists, who
were served alternating samples from different breed
types and postmortem treatments. Panelists scored the
samples, using an 8-point structured rating scale for
juiciness, muscle fiber tenderness, overall tenderness,
amount of connective tissue, and flavor intensity
following AMSA guidelines (AMSA, 2016).
Statistical analyses
Data collected were analyzed using SAS, Version
9.4 (SAS, 2012). Simple descriptive statistics (mean,
standard deviation, maximum and minimum values,
and coefficient of variation) for final live weight, age at
harvest, and carcass traits were calculated (PROC
MEANS) to characterize the experimental group. The
statistical model used for analyzing the sensory and
WBSF data was a completely randomized design with
a split-plot arrangement using PROC MIXED. Breed
type was in the whole-plot portion and postmortem
treatment was assigned in the subplot. Breed type,
postmortem treatment, and their interactions were
considered fixed effects. The individual carcass and
the harvest date within postmortem treatment were
used as random effects in the model. The least-square
means were separated (F test, P < 0.05) using the least
significant differences generated through the PDIFF
option.
Chi-square (χ2) analysis (Fisher’s exact test) was
used to test differences in frequencies of harvested
bulls among breed types within the three harvest days.
Also, the Fisher’s exact test was used for testing
differences for breed type x postmortem treatment to
describe the proportion of tender steaks according to
the threshold values for tenderness classes (Tender:
WBSF < 37.98 N and Tough: WBSF > 37.98 N)
developed by Rodas-González et al. (2009).
Riera et al.
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Crossbreeding and technologies effects on bull meat quality
Table 2. Descriptive statistics for the group of Brahman-influenced young bulls
Trait Mean Minimum Maximum Standard deviation Coefficient of variation
value value
Age at harvest, mo. 27.14 26 28 0.64 2.35
Live weight, kg 479.04 464.00 520.00 11.08 2.31
Carcass weight, kg 267.68 248.00 465.00 29.91 11.17
Finish score a2.76 1.00 5.00 0.74 26.95
Ribeye area, cm272.39 56.77 89.03 7.43 10.26
Backfat thickness, mm 1.44 0.0 3.00 0.67 46.86
Conformation score b1.78 1.00 3.00 0.50 28.46
Marbling c4.88 3.00 5.00 0.43 8.91
Adipose maturity d2.80 2.00 3.00 0.40 14.43
Skeletal maturity e162.60 130.00 190.00 13.21 8.12
Lean maturity e154.00 120.00 180.00 16.03 10.41
a1=Extremely abundant, 2=Abundant, 3=Medium, 4=Slight, 5=Scarce (Decreto No.1896, 1997); b1=Very convex, 2=Convex, 3=Rectilinear,
4 =Concave, 5=Very concave Decreto No.1896, 1997); c1=Abundant, 2=Moderate, 3=Small, 4=Slight, 5=Traces, 6=Practically devoid
(USDA, 2017); d1=Ivory white, 2=Creamy white, 3=Light yellow, 4=Intense yellow, 5=Orange (Decreto No.1896, 1997); e100–199 maturity
range score represents the youngest group: 100=A00 and 199 =A99; 200–299 represent carcasses with intermediate, more advanced
maturity: 200=B00 and 299=B99 (USDA, 2017). Total number of observations = 50.
Table 3. Effects of breed type and postmortem treatment on Warner Bratzler shear force (WBSF) and sensory traits1 of cooked loin
steaks from young bulls.
Variable Breed Type (BT)2Postmortem treatment (PT)3 SEM P-value
BRAH F1ANG F1CHI F1ROM F1SIM ES+AGING AGING ES Control BT PT BTxPT
Juiciness 5.18 5.04 5.25 5.07 5.13 5.11 5.10 5.20 5.12 0.11 0.61 0.51 0.08
MFT 4.89abc 5.13a5.03ab 4.48bc 4.31c5.15a4.94b4.61c4.36d0.18 0.02 < 0.01 0.61
OVT 4.55abc 4.78a4.67ab 4.05bc 3.91c4.87a4.62b4.19c3.90d0.20 0.04 < 0.01 0.57
AMCT 4.18ab 4.42a4.29ab 3.75bc 3.54c4.42a4.25a3.86b3.63c0.19 0.02 < 0.01 0.59
FLVORI 5.90 5.89 5.87 5.91 5.94 5.90 5.90 5.90 5.90 0.03 0.99 0.60 0.37
WBSF, N 43.93 37.95 41.58 45.11 50.11 37.85a41.78b45.80b49.33c2.84 0.21 < 0.01 0.62
1Based on a descriptive scale for juiciness, muscle fiber tenderness (MFT), overall tenderness (OVT), amount of connective tissue (AMCT), and
flavor intensity (FLVORI); where, 1=extremely dry, extremely tough, extremely tough, extremely tough, abundant amount of connective tissue,
and extremely bland, respectively; and 8=extremely juicy, extremely tender, extremely tender, extremely tender, negligible amount of connective
tissue, and extremely intense, respectively. 2Purebred Brahman (BRAH), F1-Angus (F1ANG), F1-Chianina (F1CHI), F1-Romosinuano (F1ROM)
and F1-Simmental F1SIM). 3Vacuum aging for 10 d (AGING), Electrical stimulation (ES); Electrical stimulation plus 10-d vacuum aging
(ES+AGING), Control (no ES, no AGING). a,b,c,d Least squares means within a row lacking a common superscript letter differ (P < 0.05).
Variation of sensory traits of loins
Variation in WBSF and sensory traits of bullock
loins according to breed type, postmortem treatment,
and first-order interaction is shown in Table 3.
No significant breed type x postmortem treatment
interaction was observed for the sensory variables
under study (P > 0.05). Breed type and postmortem
treatment affected the variation of ratings for
tenderness and amount of connective tissue (P < 0.01).
Ratings for juiciness and flavor intensity did not vary
with breed type or postmortem treatment (P > 0.05).
Steaks from F1ANG received higher ratings for muscle
fiber tenderness, overall tenderness, and amount of
connective tissue than those from F1ROM and F1SIM
(P < 0.05), which received the lowest ratings. F1ANG
steaks were described as “slightly tender”, “slightly
tough”, and “moderate amount of connective tissue”,
respectively. In contrast, F1SIM steaks were described
as “slightly tough”, “moderately tough”, and “slightly
abundant”, respectively. Steaks from BRAH and
F1CHI, types received intermediate rating values and
did not differ from those of F1ANG (P > 0.05) (Table
3).
Regarding the effects of postmortem technologies,
beef samples from the dual-treatment (ES+AGING)
received higher ratings for tenderness-related traits
compared to ES, AGING, and control (NOES-
NOAGING) samples (Table 3; P < 0.05). ES+AGING
samples were described as “slightly tender” for muscle
fiber tenderness, “slightly tough” for overall
tenderness, with a “moderate” amount of connective
tissue (P > 0.05). AGING samples ranked second in
response to the tenderizing effects, followed by ES and
NOES-NOAGING control counterparts.
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Table 4. Distribution of tender steaks according to breed
type and postmortem treatment
Source Tender steaks, n (%)
Breed type 1
Brahman 17 (42.5)
F1-Angus 26 (65.0)
F1-Chianina 20 (50.0)
F1-Romosinuano 17 (42.5)
F1-Simmental 10 (25.0)
Postmortem treatment 2
Electrical stimulation plus
10-d vacuum aging 36 (72.0)
10-d vacuum aging 24 (48.0)
Electrical stimulation 18 (36.0)
Control 12 (24.0)
The proportion of tender steaks was calculated using a threshold
value for tenderness classes (Tender: WBSF < 37.98 N and Tough:
WBSF > 37.98 N) as described by Rodas et al. (2009). 1Chi-square
analysis indicated the distribution of tender steaks was different
among breed types (P < 0.01). 2Chi-square analysis indicated the
distribution of tender steaks was different among postmortem
treatments (P < 0.01).
The distribution of tender steaks according to breed
type x postmortem treatment is presented in Table 5. It
is noteworthy that within the NOES-NOAGING
groups, half of the F1ANG steaks tended to be
classified as tender (P = 0.07), whereas lower
proportions of tender steaks (0 to 30 %) were found in
NOES-NOAGING samples derived from the other
breed types. The proportion of tender steaks from
F1ANG progressively improved in 10 % increments in
the following treatment order: ES, AGING, and
ES+AGING. However, relative incremental
proportions of tender steaks with the individual (ES or
AGING) and ES+AGING technologies tended to be
greater in other breed types. In fact, when compared to
the NOES-NOAGING control, the proportion of
tender steaks from BRAH increased by 30 percentage
units with ES or AGING, and 70 percentage units
when subjected to the ES+AGING treatment. In the
end, all-breed types reached a similar proportion of
tender steaks (P = 0.95) with the ES+AGING
treatment.
Table 5. Distribution of tender steaks according to breed type x postmortem treatment1
Postmortem
treatment3Breed type2
BRAH F1ANG F1CHI F1ROM F1SIM P-value 4
n (%) n (%) n (%) n (%) n (%)
ES+AGING 8 (80.0) 8 (80.0) 7 (70.0) 7 (70.0) 6 (60.0) 0.95
AGING 4 (40.0) 7 (70.0) 5 (50.0) 5 (50.0) 3 (30.0) 0.53
ES 4 (40.0) 6 (60.0) 5 (50.0) 3 (30.0) 1 (10.0) 0.12
Control 1 (10.0) 5 (50.0) 3 (30.0) 2 (20.0) 0 (0.00) 0.07
P-value5 0.01 0.68 0.41 0.14 0.01
1The proportion of tender steaks was calculated using a threshold value for tenderness classes (Tender:
WBSF < 37.98 N; Tough: WBSF > 37.98 N) as described by Rodas et al. (2009). 2Purebred Brahman (BRAH),
F1-Angus (F1ANG), F1-Chianina (F1CHI), F1-Romosinuano (F1ROM) and F1-Simmental F1SIM). 3Electrical
stimulation plus 10-d vacuum aging (ES+AGING), 10-d vacuum aging (AGING), Electrical stimulation (ES);
Control (no ES, no AGING) 4Comparison of frequency distribution among breed types within each
postmortem treatment by Chi-square analysis. 5Comparison among postmortem treatments within breed
type by Chi-square analysis.
Variation of shear force values and tenderness
classes
No breed type x postmortem treatment interaction
on WBSF was detected (P > 0.05) (Table 3); and no
differences in WBSF were detected among breed types
(P > 0.05). The WBSF was affected by the postmortem
treatment (P < 0.01). WBSF mean values were the
lowest for ES+AGING (Table 3; P < 0.05), while ES- or
AGING-treated samples exhibited intermediate WBSF
values. In relation to the NOES-NOAGING (control)
group, the WBSF mean values decreased to 11.48 N
when samples were subjected to the ES+AGING
treatment, 7.55 N when samples were only aged, and
3.53 N when carcasses were only treated with ES
(Table 3).
Although WBSF was not significantly affected by
breed type (Table 3), the distribution of steaks by
tenderness class (Table 4) showed that F1ANG yielded
the highest proportion of tender steaks, whereas
F1SIM yielded the lowest (P < 0.01). Regarding
postmortem treatments, ES+AGING resulted in the
highest percentage of tender steaks followed by
AGING and then ES (P < 0.01).
Riera et al.
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Crossbreeding and technologies effects on bull meat quality
Discussion
Overall, the group of Brahman-influenced bulls
supplemented on tropical pasture were harvested at a
young chronological age (< 30 mo.). All carcasses fell
into the youngest maturity category (“A”) according to
the skeletal, lean, and adipose maturity (described as
“creamy” fat color) indicators and thus would be
eligible to be classified as “Bullocks” by the USDA
standards (USDA, 2017). Accordingly, a bullock is a
bovine intact male younger than 30 mo. of age by
dentition or by verified (chronological) age and its
carcass must be in the “A” maturity range (USDA,
2017). Additionally, these bullock carcasses exhibited a
thin backfat thickness (mean value of 1.44 mm). It is
noteworthy that the mean back-fat thickness of
carcasses in the present crossbreeding trial did not
vary significantly with breed type and the
corresponding mean values ranged between 1.12 mm
(F1-Chianina) to 1.91mm (Purebred Brahman) (Riera-
Sigala et al., 2021). That purebred B. indicus types
(Brahman) tend to exhibit thicker backfat thickness
and/or more abundant (desirable) finish score than
their B. taurus xB. indicus crossbred counterparts has
been reported in previous works carried out under
similar pasture-finish conditions (e.g., Barros Moreira
et al., 2003; Jerez-Timaure and Huerta-Leidenz, 2009;
Huerta-Leidenz et al., 2020).
Lean carcasses from grass-fed bulls with less than
3.5 mm-thick backfat have been amply documented in
the American tropics (Huerta-Leidenz et al., 2004;
Jerez-Timaure and Huerta-Leidenz, 2009; Rodríguez et
al., 2014, Jerez-Timaure et al., 2015; Anaruma et al.,
2020; Huerta-Leidenz et al., 2021; Torrecilhas et al.,
2021). Dolezal et al. (1982) reported that beef carcasses
with 2.54 mm of fat cover were rated the lowest (P <
0.05) for myofibrillar tenderness and had the highest
(P < 0.05) WBSF values. Sensory quality increased as
fat thickness increased up to 7.61 mm (Dolezal et al.,
1982). Thus, the extreme leanness is an important
reason why these young bulls may have a high
propensity to cold shortening and subsequent meat
toughness, as suggested by Seideman et al. (2007). In
fact, Pflanzer et al. (2019) found shorter sarcomere
lengths in gluteus medius (GM) of F1 Angus x Nellore
bullocks (ca. 13 mo. of age and 440 kg live weight) that
had been raised on a feedlot for 107 d and subjected to
both delayed chilling and control (conventional
chilling), indicating the suffering of cold shortening.
According to the early work of Jeremiah (1996) in
Canada, a minimum constraint of 8.0 mm of a
subcutaneous fat thickness (in Continental B. taurus
crossbred carcasses) should provide 90 % of consumer
acceptability based on palatability without the need for
postmortem technologies.
Among several antemortem factors, the genetic
background notably affects the variation of most meat
quality traits (Warner et al., 2010). It is well known that
steers with a heavy influence of Bos indicus under
feedlot-finishing in Australia (Schutt et al., 2009), Brazil
(Pereira et al., 2015), and North America (Wright et al.,
2018) are more likely to produce tougher meat. It has
been noted that as the proportion of Brahman genetics
increases, the sensory panel scores of loin steak
tenderness, connective tissue, and juiciness decrease
(Phelps et al., 2017; Wright et al., 2018). Genetic groups
with increasing Brahman percentage have exhibited
greater postmortem calpastatin content at 24-h
postmortem and a concomitant reduction in calpain-1
autolysis and activity (Wright et al., 2018); hence, meat
from cattle with a greater percentage of Brahman
genetics has shown impaired proteolysis (reduced
degradation of troponin-T, desmin, and titin) which is
probably the reflection of a greater calpastatin activity
(Wright et al., 2018).
Regarding meat quality, the sensory ratings for loin
steaks of this bull sample varied little with breed type.
The lack of significant variation in WBSF due to breed
type and the very similar sensorial performance of the
purebred Brahman to most F1 B. taurus was
unexpected because, under pasture finishing, relevant
effects of heterosis on textural quality of bull meat
under grass-feeding conditions had been reported by
Gama et al. (2013). In the latter study, steaks from
pasture-finished crossbred commercial bulls (between
26 and 40 mo. of age) showed a considerable reduction
in WBSF (26 % of the purebred mean at 24 h and 18 %
after 10 d of aging). There are few scientific reports
comparing bull meat quality traits of purebred B.
indicus vs. B. taurus xB. indicus crossbreds produced
under extensive (only grass-feeding) or semi-extensive
(supplementation on pasture) tropical conditions.
Comparable sensory ratings (all score means below 3.5
on a 1-8 identical descriptive scale) had previously
been found among six breed types (Purebred
Brahman, F1 Gelvieh, F1 Romosinuano, F1 Limousin,
F1 Angus, and 3∕4 Bos taurus) of young bulls
supplemented on pasture at the same ranch (Jerez-
Timaure and Huerta-Leidenz, 2009).
In some instances, the result from sensory
evaluations contradicts those from WBSF
measurements. Huerta-Leidenz et al. (1997) in a
preliminary, non-controlled observational study
conducted in Venezuela, had reported that steaks from
harvest cattle classified as Zebu type (predominantly
Brahman) were significantly rated as less tender, with
a greater amount of connective tissue than other B.
ISSN-L 1022-1301. Archivos Latinoamericanos de Producción Animal. 2022. 30 (3): 263-273
270
taurus-influenced cattle. However, steaks from the
Zebu type exhibited significantly lower WBSF values
than those derived from the B. taurus-influenced types
(Huerta-Leidenz et al., 1997). Contrarily, a study
comparing Brahman and/or Charolais crosses with
Thai native cattle (Asian B. indicus) reported that
Charolais x Thai bulls exhibited lower WBSF values
than Brahman x Thai bulls although both genotypes
were analogous in sensory traits (Waritthitham et al.,
2010). Also, it seems that the B. taurus or B. indicus type
used in crossbreeding experiments affects the outcome
in terms of eating quality response because Diniz et al.
(2016) found that steaks from F1 Guzerat ×Holstein
crosses presented lower WBSF values than F1 Guzerat
×Nellore and 1/2 Simmental x 1/4 Guzerat x 1/4
Nellore. Leal-Gutiérrez et al. (2018) classified steers
into six different groups based on Angus composition
(from 100 to 0% blood Angus). These authors found
that cattle with more than 80 % Angus composition
presented lower WBSF than animals with ≤ 60 %
Angus composition; however, animals between 62 to
79 % Angus blood presented intermediate values. The
results of our crossbreeding trial showed a similar
trend to the findings of Leal-Gutierrez et al. (2018)
because the group with 50 % Angus (F1ANG) trended
to exhibit a lower mean WBSF value than the 100 %
Brahman; however, the magnitude of such difference
did not reach statistical significance. The introduction
of heat-tolerant B. taurus breeds such as Senepol has
been proposed as an alternative to improve the quality
of beef in Tropical America. However, Jerez-Timaure
et al. (2015) found no differences in WBSF when
comparing young bulls from three Senepol x Brahman
crosses (½Senepol-½Brahman; ¾Senepol-¼Brahman
and ⅞Senepol-⅛Brahman). The latter experience
indicates that when bulls are fed on pasture, despite
their relatively young age (< 30 mo.) and irrespective
of the proportion of the B. taurus (Senepol) genetics,
the meat toughness is difficult to alleviate.
Effects of postmortem treatments
The ES is a widely used technology in the beef
industry to mitigate cold- shortening-induced meat
toughness by accelerating the glycolysis rate and the
onset of rigor mortis while reducing the calpastatin
activity which accelerates proteolysis (Ferguson et al.,
2000; Savell et al., 2005, Li et al., 2012; Adeyemi and
Sazili, 2014; Sami et al., 2015). In fact, ES has improved
tenderness of the longissimus muscle from carcasses
with strong Bos indicus influence (Ferguson et al., 2000).
The application of ES alone or in combination with
blade tenderization in Bos indicus-influenced cattle has
been reported by Huerta-Leidenz et al. (1997). In the
latter report, ES resulted as the most effective
individual method for improving the meat quality of
bulls (Huerta-Leidenz et al., 1997). Nevertheless, in the
present study, ES was less effective than AGING in
tenderizing bullocks’ loins. The discrepancy of
different reports about the effectiveness of ES in
improving beef tenderness could be due to diverging
technological parameters (frequency, voltage,
stimulation duration, time of application) used by
researchers; hence, the ES effectiveness varies from
minimal to dramatic (Gursansky, 2010).
Individually considered, vacuum aging was more
efficacious than ES at improving loin tenderness in the
present study. Other promising tenderization results
with the use of vacuum aging have been documented
in beef from cattle finished on pasture or grain in
tropical areas (Huerta-Leidenz et al., 2004; Rodas-
González et al., 2007; Vilella et al., 2019). Steaks from
Senepol x Nellore young bulls, vacuum aged for 7 or
14 days, exhibited significantly lower WBSF values
and higher ratings in flavor intensity, amount of
connective tissue, and fiber tenderness than non-aged
samples (Huerta-Leidenz et al., 2004). In the latter
study, the vacuum aging treatment increased the
proportion of tender loin steaks from 42.9 % (aged for
2 d) to 71.4 % (aged for 14 d). According to Sami et al.
(2015) to effectively tenderize longissimus muscles
(i.e., by reaching a WBSF < 43.0 N) the vacuum aging
period had to last at least 21 d. In fact, Vilella et al.
(2019) reported that 28 d-vacuum-aged samples
resulted in lower WBSF values than those from the
control group, and 87 % of the aged steaks were
classified as tender (WBSF < 40.1 N).
The most effective postmortem treatment in the
present experiment was the ES+AGING because 72 %
of the steaks were classified as tender (WBSF values <
4.09 kg; P < 0.05), which was 48 % superior to the
control 2d-aged steaks. In previous studies, the
significant differences in WBSF values between B.
indicus and B. taurus breeds disappeared after
applying ES+AGING. Ferguson et al. (2000) reported
that WBSF values for ES-treated steaks derived from
100% B. indicus reached similar values to ES-treated
steaks from 100% B. taurus counterparts at 7 d of
aging.
When compared to the control samples, ES+AGING
treated loins from BRAH, F1CHI, F1SIM, and F1ROM
had a marked increase in tender steaks, which was not
the case for the F1ANG counterparts. This finding
supports previous observations (Huerta-Leidenz et al.,
2004), showing that postmortem technologies caused
Riera et al.
ISSN-L 1022-1301. Archivos Latinoamericanos de Producción Animal. 2022. 30 (3): 263-273
Adeyemi, K. D., A. Q. Sazili. 2014. Efficacy of carcass
electrical stimulation in meat quality enhancement:
A review. Asian-Australasian Journal of Animal
Science, 27: 447-456.
https://doi.org/10.5713/ajas.2013.13463
271
Crossbreeding and technologies effects on bull meat quality
relatively greater improvements in meat quality when
applied to tougher meats than to those deemed as
inherently tender.
In conclusion, the tenderness of loins derived from
young bulls supplemented on pasture is marginally
improved by crossbreeding; however, Angus genetics
may be more suitable for that purpose than other B.
taurus breeds under study. Further research with
larger sample size is needed to characterize the effects
of breed type. Individually, ES or vacuum aging
technologies may mitigate tenderness problems of
loins from young bulls; however, the combination of
ES and vacuum aging was the best strategy to improve
tenderness ratings and ensure a higher proportion of
tender steaks.
Acknowledgments
The authors thank Carlos Rodriguez Matos of Hato
Santa Luisa Co. for providing animals, facilities, and
logistics to support the crossbreeding experiment.
Also, our gratitude to the personnel of Matadero
Industrial Centro Occidental (MINCO) for their
valuable assistance during cattle harvesting, carcass
evaluation, and other experimental procedures
performed at the MINCO beef processing plant.
Conflict of Interest: The authors declare no conflict of interest in the current manuscript.
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