The aim of this study was to investigate the effect of boiled feed on meat quality as a fundamental study to establish a standardized feeding regime for cows. Cow beef strip loins (M. longissimus lumborum) from two different cow groups (n = 10 each; CON, finishing with normal feed; TR, finishing with boiled feed) were used to evaluate muscle fiber characteristics, meat quality traits, and fatty acid and amino acid composition. The cut surface of the 7th-8ththoracic vertebrae was used to analyze muscle characteristics. Muscle and muscle fiber characteristics were not significantly different between the CON and TR groups (P > 0.05). Purge loss was lower in the TR group, and redness, yellowness, and cooking loss after 2 weeks of aging were also lower in the TR group (P < 0.05). The TR group showed significantly higher unsaturated fatty acid and lower saturated fatty acid content than the CON group (P < 0.05). No significant differences were found in amino acid composition (P > 0.05). These results indicate that cow productivity can be improved by finishing with boiled feed, thereby lowering production costs and improving carcass grade. Additionally, it provides a better perception of consumer beef as healthier.
