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

Jessica Janssen, Kristi Cammack, Jerrad Legako, Ryan Cox, J. Kyle Grubbs, Keith Underwood, John Hansen, Carter Kruse, Amanda Blair

Research output: Contribution to journalArticlepeer-review

Abstract

The 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.

Original languageEnglish
Article number1060
JournalFoods
Volume10
Issue number5
DOIs
StatePublished - 2021

Keywords

  • Bison
  • Carcass
  • Finishing system
  • Grain
  • Grass
  • Meat quality
  • Nutritional composition
  • Sensory
  • Tenderness

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