{"id":1364,"date":"2020-06-18T17:19:02","date_gmt":"2020-06-18T15:19:02","guid":{"rendered":"https:\/\/demo14.lesaffre.misyl.net\/?page_id=1364"},"modified":"2021-02-02T11:20:27","modified_gmt":"2021-02-02T10:20:27","slug":"beef-meat-quality","status":"publish","type":"page","link":"https:\/\/phileo-lesaffre.com\/en\/beef\/beef-meat-quality\/","title":{"rendered":"Beef cattle for meat quality"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”breadcrumbtxt” z_index=””][vc_column][vc_column_text]Phileo by Lesaffre<\/a><\/span><\/span><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][qode_elements_holder number_of_columns=”two_columns” custom_class=”tete”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 8% 5% 0%”][vc_column_text]<\/p>\n

Feeding beef cattle for meat quality<\/span><\/h1>\n

[\/vc_column_text][vc_single_image image=”385″ img_size=”65×33″ qode_css_animation=”” css=”.vc_custom_1590613047306{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text css=”.vc_custom_1592492949965{padding-right: 8% !important;}”]The main goal for feedlot farmers is to finish cattle on high energy diets with optimal feed conversion rates (FCR) to increase carcass size. The goal is also to produce high quality meat with good marbling, a minimum of excess fat, good tenderness and flavour.<\/p>\n

 <\/p>\n

The role of processing plants is to slaughter feedlot cattle and process carcasses into wholesale and retail cuts. Processing cannot change meat quality, but can add value by breaking the carcass down into packaged products of differing portion size and value, according to beef type and marbling content. Processors can also age meat to increase its flavour and retail value. [\/vc_column_text][vc_single_image image=”396269″ img_size=”120×178″ alignment=”right” qode_css_animation=””][\/qode_elements_holder_item][qode_elements_holder_item cover=”yes” vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” background_image=”396178″][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 2% 5% 10%” background_color=”#ad1a22″][vc_column_text]<\/p>\n

Meat quality<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592227932921{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text css=”.vc_custom_1592492975389{padding-right: 10% !important;}”]Meat quality is assessed by colour, tenderness, and flavour, but mostly by its marbling. Marbling describes the fat content inside the beef muscle, known as intramuscular fat. This is located between and within muscle fibres and its greatest deposit is achieved during the later stages of the growth process (Steven M. Lonergan et al., The Science of Animal Growth and Meat Technology, Second Edition, 2019). While external fat around the meat and the internal organs is not desired by consumers, intramuscular fat drives meat quality and purchasing decisions.<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item advanced_animations=”no”][vc_single_image image=”403868″ img_size=”full” alignment=”center” onclick=”link_image” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1592234497567{background-color: #ffffff !important;}” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item cover=”yes” advanced_animations=”no” background_image=”396181″][vc_separator type=”transparent” up=”200″ down=”200″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 10% 5% 5%” background_color=”#706f6f”][vc_column_text]<\/p>\n

Strategies to impact meat pH and reduce dark cuts<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text] Feed high-energy diet during finishing:
\n\u2022 ensures adequate muscle glycogen
\nAvoid feed withdrawal:
\n\u2022 creates lack of energy for glycogen replacement
\n\u2022 feed into the trough, keeping cattle calm and limiting competition
\nAvoid acidosis which:
\n\u2022 increases agitated behaviour
\n\u2022 reduces feed intake
\nSpecific supplementation, especially in the case of prolonged transport\/lairage:
\n\u2022 glycerol, propylene glycol, dextrose, electrolytes, etc.
\n<\/span>[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 2% 5% 10%” background_color=”#ad1a22″][vc_column_text]<\/p>\n

Supplementing Selsaf<\/a>\u00ae<\/sup> to improve meat quality<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text]Selsaf<\/a>\u00ae<\/sup> is a unique source of highly bioavailable organic selenium. It contains two different types of organic Se, selenocystein (Se-Cys) and selenomethionin (Se-Met). Selsaf<\/a>\u00ae<\/sup> helps the body combat oxidative stress, countering the detrimental stress effects on animal performance, both in the short term, due to Se-Cys, and in the long-term due, to Se-Met.<\/span><\/p>\n

 <\/p>\n

Charolais heifers were supplemented 60 days before slaughter with 0.2 mg Se\/kg DM of Se from Sodium Selenite (SS) or Selenized Yeast (Se-Y; Selsaf<\/a>\u00ae<\/sup>).<\/span><\/p>\n

 <\/p>\n

Selsaf<\/a>\u00ae<\/sup> increased Se bioavailability in the muscles, leading to lower oxidation of intramuscular fat and protein, contributing to better meat tenderness. Selsaf<\/a>\u00ae<\/sup> also improved organoleptic parameters in the meat, directly related to its appearance and the customer\u2019s purchasing decision.<\/span>[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item advanced_animations=”no”][vc_single_image image=”403872″ img_size=”full” onclick=”link_image” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item advanced_animations=”no”][vc_single_image image=”403876″ img_size=”full” onclick=”link_image” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 2% 5% 10%” background_color=”#706f6f”][vc_column_text]<\/p>\n

Selsaf<\/a>\u00ae<\/sup> supplementation to increase product shelf life<\/span><\/h2>\n

[\/vc_column_text][vc_single_image image=”27″ img_size=”50×25″ qode_css_animation=”” css=”.vc_custom_1592232787710{padding-top: 5% !important;padding-bottom: 5% !important;}”][vc_column_text]Selsaf\u00ae<\/sup> supplementation improves overall meat appearance (color, odor and surface wetness) from the 4th day in storage. The trial also confirmed the effect of Selsaf\u00ae on meat tenderness by measuring the shear force of cooked beef after 2 days in storage.<\/span>[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][vc_separator type=”normal” color=”#ffffff”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][vc_separator type=”transparent” up=”10″ down=”10″][vc_column_text css=”.vc_custom_1593404540291{padding-top: 2% !important;padding-bottom: 2% !important;}”]<\/p>\n

Find out more about beef management<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent” up=”5″ down=”5″][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”396628″ img_size=”full” alignment=”center” onclick=”custom_link” qode_css_animation=”” qode_hover_animation=”zoom_in” css=”.vc_custom_1593406391766{padding-top: 5% !important;padding-bottom: 5% !important;}” link=”\/en\/beef\/beef-stress-immunity-receiving-cattle\/”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”396627″ img_size=”full” alignment=”center” onclick=”custom_link” qode_css_animation=”” qode_hover_animation=”zoom_in” css=”.vc_custom_1593406444230{padding-top: 5% !important;padding-bottom: 5% !important;}” link=”\/en\/beef\/beef-rumen-health-feed-efficiency\/”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”396626″ img_size=”full” alignment=”center” onclick=”custom_link” qode_css_animation=”” qode_hover_animation=”zoom_in” css=”.vc_custom_1593406476390{padding-top: 5% !important;padding-bottom: 5% !important;}” link=”\/en\/beef\/beef-weight-gain-feed\/”][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”breadcrumbtxt” z_index=””][vc_column][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text] [\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][qode_elements_holder number_of_columns=”two_columns” custom_class=”tete”][qode_elements_holder_item vertical_alignment=”middle” horizontal_alignment=”left” advanced_animations=”no” item_padding=”5% 8% 5% 0%”][vc_column_text] Feeding beef cattle for meat quality [\/vc_column_text][vc_single_image image=”385″ img_size=”65×33″ qode_css_animation=”” css=”.vc_custom_1590613047306{padding-top:…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":453,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-1364","page","type-page","status-publish","hentry"],"yoast_head":"\nImprove Beef Cattle Meat Quality | Phileo by Lesaffre<\/title>\n<meta name=\"description\" content=\"Discover our yeast and bacteria solutions to improve meat quality, impact meat pH, reduce dark cuts and increase product shelf life\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/phileo-lesaffre.com\/en\/beef\/beef-meat-quality\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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