The effect of live body condition score of beef cows on carcass characteristics, carcass cutting yields, processor profitability, and development of tenderness in the longissimus lumborum and psoas major muscles
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Date
2023-12
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The Ohio State University
Abstract
The objective for this experiment was to determine the effect of cull cow body condition score on carcass characteristics, carcass cutting yields, processing profitability, and development of tenderness for the longissimus lumborum and psoas major muscles. Over the course of a five-week period (May to June 2023), ten boner cull cows (targeted body condition score 4 to 6) and ten leaner cull cows (targeted body condition score 1 to 3) were purchased at a commercial sale barn in three different groups consisting of six or seven cows per group. Each group (referred to subsequently as slaughter group) consisted of three or four cows of either the boner category or the leaner category. Conformation, carcass characteristics, cutability, tenderness, pH decline, and temperature decline were recorded following slaughter. At the conclusion of this study, boner cows were found to be heavier for both live and carcass weights. This resulted in boner cows yielding larger subprimal cuts and a greater amount of lean trim, which in turn generated more revenue for meat packers. However, specific consideration should be provided for processor profitability as the ability to market subprimal cuts is highly dependent on muscle size, fat deposition, and meat quality for both boner and leaner cows. In addition, purchase price of boner versus leaner cows as well as the level of risks (such as condemnation or lameness upon arrival at the packing plant) inherent to boner versus leaner cows plays a significant role in processor profitability.
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Keywords
cull cow, meat tenderness, body condition score