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Coarse Marbled Beef Is Juicier And More Flavorful Than Fine Or Medium Marbled Beef, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Coarse Marbled Beef Is Juicier And More Flavorful Than Fine Or Medium Marbled Beef, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Beef palatability and eating experience is driven primarily by U.S. Department of Agriculture quality grade and marbling levels. Beef USDA quality grade consists of both marbling levels and maturity. Conventionally, marbling texture has not been a consideration of quality grades. Currently, only one study has assessed the effects of marbling texture on beef palatability. Despite this, preferences for fine or medium marbling exist with both packers and retailers, as approximately 75% of branded beef programs under the supervision of USDA-AMS require fine or medium textured marbling, which equates to losses of premiums for packers and producers (USDA, 2016). The objective …
Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn
Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Overall beef palatability can be attributed to three primary traits, tenderness, juiciness, and flavor, as well as the interaction among these traits (Smith and Carpenter, 1974). Multiple authors have worked to identify which of these palatability traits contributes the most to overall eating satisfaction and have historically identified tenderness as the most important palatability trait (Savell et al., 1987; Miller et al., 1995a; Savell et al., 1999; Egan et al., 2001). Overall eating quality of beef steaks may excel at one or even two of these traits, yet fail to meet consumer eating expectations due to the unsatisfactory level of …
Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally, marbling texture has not been considered a factor of marbling score; however, there are often discernments at both the packer and retail level, as more than 75% of branded beef programs supervised by USDA-AMS have a specification of fine or medium textured marbling (USDA, 2015). Additionally, in some cases, fine and medium textured steaks are graded higher than their coarse counterparts, which results …
Evaluation Of Supplemental Energy Source For Grazing Stocker Cattle, L. W. Lomas, J. K. Farney, J. L. Moyer
Evaluation Of Supplemental Energy Source For Grazing Stocker Cattle, L. W. Lomas, J. K. Farney, J. L. Moyer
Kansas Agricultural Experiment Station Research Reports
A total of 108 steers grazing smooth bromegrass pastures were used to evaluate the effects of supplemental energy source on available forage, grazing gains, subsequent finishing gains, and carcass characteristics in 2014, 2015, and 2016. Supplementation treatments evaluated were: no supplement, a supplement with starch as the primary source of energy, and a supplement with fat as the primary source of energy. Supplements were formulated to provide the same quantity of protein and energy per head daily. Supplementation with the starch-based or fat-based supplement during the grazing phase resulted in higher (P < 0.05) grazing gains than feeding no supplement during all three years. In 2014 and 2016, grazing gains of steers supplemented with the starch-based or fat-based supplement were similar (P > 0.05). In 2015, steers supplemented with the fat-based …