Analysis and Exploitation of Meat Characteristics in Castrated Holstein Bulls

The meat characteristics of castrated Holstein bulls were analyzed and exploited through determining its nutritional, processing, and eating quality and comparing them with those of two other commercial cattle breeds (Angus and Simmental) and with literature data. Compared with Angus and Simmental beef, the total amount of amino acids and the proportions of threonine, valine, isoleucine and tryptophan in Holstein beef were increased (P < 0.05); in particular, the content of tryptophan was 1.16%, which was 5–8 times of other samples. The fatty acid composition was distributed evenly and the content of polyunsaturated fatty acid was higher. In terms of processing quality, Holstein beef had better water retention and gelation properties. In terms of eating quality, tenderness and intramuscular fat content were higher in Holstein beef (P < 0.05), with richer marbling. The number and amount of flavor compounds were higher in Holstein beef than in Angus and Simmental beef (P < 0.05). Holstein beef contained 46 volatile compounds. Notably, the contents of prominent flavor compounds of beef including nonanal, 3-hydroxy-2-butanone and 1-octen-3-ol were significantly higher in Holstein beef than in Angus and Simmental beef (P < 0.05).