Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate

Abstract

The objective of this study was to determine the effects of liver abscess severity in beef cattle at slaughter on meat tenderness and sensory attributes of steaks from USDA Low Choice and Select quality grades. Liver abscesses at the time of slaughter have been shown to decrease hot carcass weight, dressing percentage, yield grade, and marbling scores. However, little research has focused on the effects of animal health and disease parameters, including liver abscesses, on meat tenderness and sensory attributes.