ArticleFoods (Basel, Switzerland)2018
Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers' Whole Life on Carcass and Flank Steak Quality.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Does the Rearing Management following by Charolais Cull Cows Influence the Qualities of Carcass and Beef Meat?Foods (Basel, Switzerland) · 2022Article
- Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines.Foods (Basel, Switzerland) · 2022Article
- Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers.Foods (Basel, Switzerland) · 2022Article
- Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement.Foods (Basel, Switzerland) · 2020Article
- Effect of the Rearing Managements Applied during Heifers' Whole Life on Quality Traits of Five Muscles of the Beef Rib.Foods (Basel, Switzerland) · 2019Article
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Authors and funding
5 authors.
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Abstract
The aim of this study was to investigate the impact of rearing managements applied during a heifers' whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified by conducting surveys in farms. A heifers' whole life was divided into three key periods: Pre-weaning, growth, and fattening. The combination of the rearing factors applied during the heifers' whole life allowed us to characterize several rearing managements. Among them, four have been studied in depth. The main results displayed that the carcass traits were more sensitive to the rearing managements than the flank steak traits. The different managements considered had an impact on the weight, the dressing percentage and the conformation score of the carcass. Whereas, they had no impact on the sensory descriptors, the sheer force and the color of the flank steak. This study showed that the variations observed for carcass and meat traits could not be explained by the variation of only one rearing factor but could be explained by many rearing factors characterizing the rearing management applied. Finally, this study demonstrated that it was possible to improve carcass traits without deteriorating meat traits.
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