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

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dc.creatorJanssen, Jessica
dc.creatorCammack, Kristi
dc.creatorLegako, Jerrad (TTU)
dc.creatorCox, Ryan
dc.creatorGrubbs, J. Kyle
dc.creatorUnderwood, Keith
dc.creatorHansen, John
dc.creatorKruse, Carter
dc.creatorBlair, Amanda
dc.date.accessioned2023-05-11T18:49:54Z
dc.date.available2023-05-11T18:49:54Z
dc.date.issued2021
dc.description© 2021 by the authors. Licensee MDPI, Basel, Switzerland. cc-by
dc.description.abstractThe 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.
dc.identifier.citationJanssen, J., Cammack, K., Legako, J., Cox, R., Grubbs, J.K., Underwood, K., Hansen, J., Kruse, C., & Blair, A.. 2021. Influence of grain-and grass-finishing systems on carcass characteristics, meat quality, nutritional composition, and consumer sensory attributes of bison. Foods, 10(5). https://doi.org/10.3390/foods10051060
dc.identifier.urihttps://doi.org/10.3390/foods10051060
dc.identifier.urihttps://hdl.handle.net/2346/93495
dc.language.isoeng
dc.subjectBison
dc.subjectCarcass
dc.subjectFinishing system
dc.subjectGrain
dc.subjectGrass
dc.subjectMeat quality
dc.subjectNutritional composition
dc.subjectSensory
dc.subjectTenderness
dc.titleInfluence of grain-and grass-finishing systems on carcass characteristics, meat quality, nutritional composition, and consumer sensory attributes of bison
dc.typeArticle

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