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TITLE:

STUDYING THE FORMATION OF BEEF CATTLE PRODUCTIVITY

AUTHORS:

Arkady Natyrov, Oksana Konieva, Sergey Shlykov, Ruslan Omarov, Dmitry Fedotov

ABSTRACT:

There is a long-held assumption that the nutritional quality of beef decreases as animals grow older and tenderness becomes worse. However, with regard to the age group in which livestock is usually slaughtered in the beef market (usually between 12 and 36 months old), the situation is much less clear. When feeding a diet with high energy value, the growth rate immediately before slaughter can be a more important determinant of meat tenderness than at the time when the animals were offered a diet with high energy value in the pre-slaughter period. In support of these assumptions, that higher growth rates lead to more tender beef. Subsequent analysis of a similar Australian dataset showed that the most consistent relationships were an increase in the palatability of the loin with an increased growth rate in the final phase of production with less visible effect observed when considering growth rates in conventional production. Alternatively, some authors have concluded that growth rates alone have little effect on beef quality or the characteristics of muscle fibers in British production systems. However, in addition to production factors, there are a number of technological methods aimed at improving the quality characteristics of raw meat. All this would not be an acute problem if meat were not one of the most inconsistent and diverse products. Since the quality of beef is so variable, there is a special need to find ways to form it immediately after slaughter. This confusing picture of scientific evidence with often conflicting research reports suggests that a few basic observations can be made: a) the interaction of many factors determines the quality of meat and tenderness indicators of any particular animal in any particular production system b) it is not clear which critical points relate to growth rates, age of slaughter or growth dynamics of cattle c) significant discussions will continue across the industry until research has addressed these issues using production systems typical of those on production farms. Keywords: meat quality, tenderness, vitamin D3, electrical stimulation, beef, acid marination

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