2024-01-082024-01-082023-12https://hdl.handle.net/2346/97409Beef is perceived by consumers as a consistently dependable, nutritious, center-of-the-plate protein that consumers are more willing to pay for. In particular, wagyu is perceived as high-quality premium beef with differentiated flavor characteristics; thus, leading to a growing demand as consumers are more willing to pay for its niche flavor. Therefore, the objective of this study was designed to evaluate the influence of Holstein vs Angus dam genetics in wagyu crossbreeding scenarios on beef quality. Carcass sides (N = 120) were selected at a commercial beef packing plant in the Pacific Northwest. Selections were based on a marbling score range of 950 to 1050 across two known crossbreeding scenarios (Wagyu × Holstein and Wagyu × Angus) and conventional USDA prime. Strip loin sections (approximately 7 cm in thickness) were taken from the selected carcass sides, aged for 21 days, and immediately frozen following aging. Following aging, frozen sections were then shipped frozen to Texas Tech University for fabrication and further analysis. Frozen sections were trimmed of external fat and further fabricated into designated steaks (approximately 2.54 cm each) for trained sensory analysis and shear force determination with remaining raw pieces saved for homogenized chemical analysis of Fatty Acid Methyl Esters (FAME) and crude fat extraction via chloroform-methanol. Remaining samples of cooked shear force steaks were additionally homogenized for utilization of volatile compound analysis via Gas Chromatography Mass Spectrometry (GC-MS) methods as well as metabolic classification analysis via Rapid Evaporative Ionization Mass Spectrometry (REIMS). Data were analyzed through R statistical software, version 4.1.2 (R Core Team, 2021) with a significance level established at  = 0.05 for all analyses. Analysis of Variance (ANOVA) were computed on all analyses with tenderness serving as a covariate (fixed effect) on ANOVA within trained sensory evaluation. Additionally, composite values were computed from each analysis via Principal Component Analysis (PCA). Composite values of each analysis were then used to calculate linear regressions and Pearson correlation coefficients. Initial results from this study indicated no holistic differences observed as a result of the influence of the dam’s genetics within the wagyu crossbreeding scenarios based on ANOVA and PCA composite values (P > 0.05). However, differences (P < 0.01) were observed among specific fatty acids and volatiles including C15:0, C:19, C16:1trans, C18:1trans, cumulative PUFA percentages, and furfural. In addition, differences were observed in crude fat percentage and marbling score degrees (P < 0.01). Additionally, coefficients from linear regressions and Pearson correlations better explain the weighted influence from the dam’s genetics impacting measurements based on trained sensory analysis and objective laboratory assays on tenderness, fat content, fatty acids, and volatile compounds. The conclusion from these relationships indicate a positive association among sensory attributes with several key fatty acids along with an increased fat content; thus, further researched should be explored to develop a flavor niche market with wagyu cattle.Embargo status: Restricted until 01/2174. To request the author grant access, click on the PDF link to the left.Application/pdfenwagyubeef qualityholsteinangusprimegeneticsflavortendneressThesisRestricted from online display.