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- Beef (9)
- Tenderness (5)
- Palatability (3)
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- Consumers (2)
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- Fixed-time AI (1)
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Articles 1 - 12 of 12
Full-Text Articles in Meat Science
Comparison Of Three Cidr-Based Fixed-Time Ai Protocols In Beef Heifers, G.A. Bridges, J.A. Walker, S.L. Lake, S.G. Kruse, S.L. Bird, B.J. Funnell, R. Arias, J.K. Grant
Comparison Of Three Cidr-Based Fixed-Time Ai Protocols In Beef Heifers, G.A. Bridges, J.A. Walker, S.L. Lake, S.G. Kruse, S.L. Bird, B.J. Funnell, R. Arias, J.K. Grant
Animal Science Faculty Publications
Several effective fixed-time AI (FTAI) protocols have been developed to facilitate AI in beef heifers that circumvent the need for estrus detection. Among these are the 5-d CO-Synch + controlled intravaginal progesterone insert (CIDR) protocol (5dCO), PGF2α (PG) 6-d CIDR protocol (PG-6dCIDR), and 14-d CIDR-PG protocol (14dCIDR-PG). Although each of these protocols varies in duration and approach to synchronizing estrus and ovulation, each has been reported as an effective method to facilitate FTAI in beef heifers. Therefore, the objective of this study was to compare FTAI pregnancy rates in beef heifers synchronized with these 3 CIDR-based protocols. Virgin beef heifers …
Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf
Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf
Animal Science Faculty Publications
The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orientation of the steak. Steaks were vacuum-packaged and stored at −22°C until subsequent analysis. Steaks were thawed at 1°C and cooked on electric broilers to an internal temperature of 71°C. One core was removed from each 2.5-cm × …
Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock
Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock
Animal Science Faculty Publications
Research was conducted in two phases to determine the optimum beef LM size for retail consumers. In Phase I, 50 USDA Choice beef carcass sides were selected at a commercial packing plant and assigned to five different categories (10 sides per category) based on LM size: 61 to 68 cm2 (A), 70 to 78 cm2 (B), 80 to 90 cm2 (C), 92 to 103 cm2 (D), and 105 to 119 cm2 (E). Ribeye rolls were retrieved from all carcass sides. Steaks (2.5-cm thick; 14 per ribeye roll) were cut as needed and transported in groups of 35 steaks (seven per …
Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor
Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor
Animal Science Faculty Publications
In-home consumer steak evaluations, followed by centralized laboratory-setting auctions, were used to determine consumer (n = 74 consumers) acceptability and willingness to pay for various beef chuck muscles. The infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the beef chuck were evaluated against LM steaks from the rib to determine price and trait differentials. Muscles from USDA Choice, boneless, boxed-beef subprimals were aged 14 d, frozen, and cut into 2.5-cmthick steaks. Consumers received two steaks from each muscle for in-home evaluations of uncooked steak appearance and cooked steak palatability. After in-home evaluation of steaks, consumers participated …
Evaluating Consumer Acceptability Of Various Muscles From The Beef Chuck And Rib, A.C. Kukowski, R.J. Maddock, D.M. Wulf
Evaluating Consumer Acceptability Of Various Muscles From The Beef Chuck And Rib, A.C. Kukowski, R.J. Maddock, D.M. Wulf
Animal Science Faculty Publications
One hundred thirty-eight consumers evaluated steaks from the complexus (CX), infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the wholesale beef chuck; the deep pectoral (DP) from the wholesale brisket; and the longissimus thoracis (LT) from the wholesale rib. The LT was used as a reference for comparison to the other muscles. Ten USDA Choice and ten USDA Select boneless boxed beef subprimals were used for each muscle. Subprimals were aged 14 d from box date, frozen, and cut into 2.5-cm-thick steaks. Consumers rated the IF highest (P < 0.05) for overall like, tenderness, juiciness, and flavor, and assigned it the highest (P < 0.05) price/0.45 kg. The TB also was rated higher (P < 0.05) than the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. The SV and CX were rated as being similar (P < 0.05) to the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. Consumers rated the SS lower (P < 0.05) than the LT for tenderness, juiciness, flavor, and price. The DP was rated as the toughest, driest, and blandest (P < 0.05), resulting in assignment of the lowest (P < 0.05) price/0.45 kg. Differences in palatability ratings due to quality grade were found for several muscles; USDA Choice SV and SS were rated higher (P < 0.05) for overall like, tenderness, and juiciness than USDA Select SV and SS. For the IF, USDA Choice was rated higher (P < 0.05) for tenderness and juiciness than USDA Select. The USDA Choice TB was rated higher (P < 0.05) for juiciness, and the USDA Choice DP was rated higher (P < 0.05) for overall like, than their USDA Select counterparts. Tenderness, juiciness, and flavor ratings were correlated with overall like ratings (r = 0.84, 0.77, and 0.76, respectively) and with price (r = 0.73, 0.70, and 0.68, respectively). These results indicate the IF, TB, SV, and CX were acceptable, whereas and the SS and DP were unacceptable as steaks.
Effects Of Fasting And Transportation On Pork Quality Development And Extent Of Postmortem Metabolism, J.M. Leheska, D.M. Wulf, R.J. Maddock
Effects Of Fasting And Transportation On Pork Quality Development And Extent Of Postmortem Metabolism, J.M. Leheska, D.M. Wulf, R.J. Maddock
Animal Science Faculty Publications
One hundred seventy-seven pigs were used to determine the interaction effects of fasting and length of transport prior to harvest on pork muscle quality. The study design was a 2 × 2 × 3 factorial, which involved two genetic sources, fasting (F) or no fasting (N) of pigs 48-h prior to harvest, and three transport times (0.5, 2.5, or 8.0 h) on a semitrailer to the packing plant. Genetic source was a significant source of variation (P < 0.05) for most composition and muscle quality variables. Fasting reduced hot carcass weight 3.6% (P < 0.05), but length of transport did not affect hot carcass weight (P > 0.05). There were no differences (P > 0.05) in percent lean among fasting and transport treatments. Fasted pigs had higher longissimus dorsi (LD) ultimate …
The Efficacy Of Three Objective Systems For Identifying Beef Cuts That Can Be Guaranteed Tender, T.L. Wheeler, D. Vote, J.M. Leheska, S.D. Shackelford, K.E. Belk, D.M. Wulf, B.L. Gwartney, M. Koohmaraie
The Efficacy Of Three Objective Systems For Identifying Beef Cuts That Can Be Guaranteed Tender, T.L. Wheeler, D. Vote, J.M. Leheska, S.D. Shackelford, K.E. Belk, D.M. Wulf, B.L. Gwartney, M. Koohmaraie
Animal Science Faculty Publications
The objective of this study was to determine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identifying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 102 Select) from two commercial plants were tested. In Phase II, 400 carcasses (200 rolled USDA Select and 200 rolled USDA Choice) from one commercial plant were tested. The three systems were evaluated based on progressive certification of the longissimus as “tender” in 10% increments (the best 10, 20, 30%, etc., certified as “tender” by each technology; 100% certification would mean no …
Mapping Intramuscular Tenderness Variation In Four Major Muscles Of The Beef Round, B.J. Reuter, D.M. Wulf, R.J. Maddock
Mapping Intramuscular Tenderness Variation In Four Major Muscles Of The Beef Round, B.J. Reuter, D.M. Wulf, R.J. Maddock
Animal Science Faculty Publications
The objective of this study was to quantify intramuscular tenderness variation within four muscles from the beef round: biceps femoris (BF), semitendinosus (ST), semimembranosus (SM), and adductor (AD). At 48 h postmortem, the BF, ST, SM, and AD were dissected from either the left or right side of ten carcasses, vacuum packaged, and aged for an additional 8 d. Each muscle was then frozen and cut into 2.54- cm-thick steaks perpendicular to the long axis of the muscle. Steaks were broiled on electric broilers to an internal temperature of 71°C. Location-specific cores were obtained from each cooked steak, and Warner- …
Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock
Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock
Animal Science Faculty Publications
The objective of this study was to compare fresh and frozen protocol procedures for Warner- Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The fresh protocol consisted of measuring WBSF on steaks cooked on the exact day the aging period ended. The frozen protocol consisted of measuring WBSF on steaks that were aged, frozen (−16°C) for approximately 2 mo, thawed for 24 h, and then cooked. Twenty-two strip loin steaks from each of 20 crossbred heifers and steers were individually vacuum-packaged and assigned to either the fresh or frozen protocol and one of 11 aging …
Relationships Among Glycolytic Potential, Dark Cutting (Dark, Firm, And Dry) Beef, And Cooked Beef Palatability, D.M. Wulf, R.S. Emnett, J.M. Leheska, S.J. Moeller
Relationships Among Glycolytic Potential, Dark Cutting (Dark, Firm, And Dry) Beef, And Cooked Beef Palatability, D.M. Wulf, R.S. Emnett, J.M. Leheska, S.J. Moeller
Animal Science Faculty Publications
One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus medius, tensor fasciae latae, rectus femoris, semimembranosus, biceps femoris, and semitendinosus. Ultimate pH, colorimeter readings, and Warner-Bratzler shear force were determined for all eight muscles at d 7 postmortem. A ninemember trained sensory panel evaluated cooked longissimus lumborum, …
Increasing Tenderness Of Beef Round And Sirloin Muscles Through Prerigor Skeletal Separations, B.C. Shanks, D.M. Wulf, B.J. Reuter, R.J. Maddock
Increasing Tenderness Of Beef Round And Sirloin Muscles Through Prerigor Skeletal Separations, B.C. Shanks, D.M. Wulf, B.J. Reuter, R.J. Maddock
Animal Science Faculty Publications
Crossbred steers (n = 30) were used to explore and compare tenderness improvements in beef round and sirloin muscles resulting from various methods of pre-rigor skeletal separations. Animals were slaughtered according to industry procedures, and at 60 min postmortem one of six treatments was applied to each side: A) control, B) saw pelvis at the sirloin round junction, C) separate the pelvic-femur joint, D) saw femur at mid-point, E) combination of B and C, and F) combination of B and D. After 48 h, the following muscles were excised from each side: semi-membranosus, biceps femoris, semi-tendinosus, and adductor from the …
Evaluating The Point Of Separation, During Carcass Fabrication, Between The Beef Wholesale Rib And The Beef Wholesale Chuck, B.J. Reuter, D.M. Wulf, B.C. Shanks, R.J. Maddock
Evaluating The Point Of Separation, During Carcass Fabrication, Between The Beef Wholesale Rib And The Beef Wholesale Chuck, B.J. Reuter, D.M. Wulf, B.C. Shanks, R.J. Maddock
Animal Science Faculty Publications
This study determined whether there is a logical point of value change, related to either tenderness or consumer acceptance, at which to separate the beef carcass within the rib/chuck region. Rib/chuck rolls (RCR); (n = 30) consisting of the ribeye roll and chuck eye roll subprimals (2nd through 12th rib locations) were cut into 22 steaks each (two steaks per rib location), and Warner-Bratzler shear force and consumer purchase preference were evaluated for steaks at each rib location. Steaks from different locations of the RCR were composed of differing proportions of several muscles: longissimus muscle (LM), spinalis dorsi and multifidus …