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Kansas Agricultural Experiment Station Research Reports

2002

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Articles 1 - 30 of 82

Full-Text Articles in Other Animal Sciences

Effects Of An Acute Enteric Disease Challenge On Igf-1 And Igfbp-3 Gene Expression In Porcine Skeletal Muscle (2002), B J. Johnson, J P. Kayser, J D. Dunn, A T. Waylan, S S. Drtiz, Jerome C. Nietfeld, J Ernest Minton Jan 2002

Effects Of An Acute Enteric Disease Challenge On Igf-1 And Igfbp-3 Gene Expression In Porcine Skeletal Muscle (2002), B J. Johnson, J P. Kayser, J D. Dunn, A T. Waylan, S S. Drtiz, Jerome C. Nietfeld, J Ernest Minton

Kansas Agricultural Experiment Station Research Reports

Eighteen pigs (initial weight 25 lb and approximately 5 wk of age) were used in a 14-d trial to determine the effects of an acute Salmonella enterica serotype typhimurium (ST) disease challenge on both circulating insulinlike growth factor-1 (IGF-1) and insulin-like growth factor binding protein-3 (IGFBP-3) and steady-state IGF-1 and IGFBP-3 mRNA levels in skeletal muscle. Muscle biopsies and blood samples were obtained from all pigs on d 0, 3, 7, and 14 relative to ST-challenge. Results suggest that an acute ST-challenge decreased circulating IGF-1 levels on d 3 and 7 but did not affect circulating IGFBP-3 concentrations. Additionally, ST-challenge …

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Dakota Gold®-Brand Dried Distiller’S Grains With Solubles: Effects On Finishing Performance And Carcass Characteristics (2002), C.M. Gordon, J. Gosch, J.J. Sindt, Sean P. Montgomery, J.N. Pike, T.J. Kessen, M.J. Sulpizio, M.F. Spire, James J. Higgins, James S. Drouillard Jan 2002

Dakota Gold®-Brand Dried Distiller’S Grains With Solubles: Effects On Finishing Performance And Carcass Characteristics (2002), C.M. Gordon, J. Gosch, J.J. Sindt, Sean P. Montgomery, J.N. Pike, T.J. Kessen, M.J. Sulpizio, M.F. Spire, James J. Higgins, James S. Drouillard

Kansas Agricultural Experiment Station Research Reports

A 153-day trial was conducted using 345 heifers to determine optimal level of Dakota Gold dried distiller's grains with solubles (DDGS) in finishing diets based on steam-flaked corn. Diets contained six levels of DDGS: 0%, 15%, 30%, 45%, 60%, and 75%. DDGS affected average daily gain, final weight and hot carcass weight, all of which increased with 15% DDGS and then decreased as additional DDGS was added. Growth performance of heifers fed 30% DDGS was similar to those fed no DDGS. In general, heifers were overfinished, with 61% being Yield Grade 3 or greater and 83% grading Choice or Prime. …

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Will Blade Tenderization Decrease Iridescence In Cooked Beef Semitendinosus Muscle? (2002), E. Obuz, Donald H. Kropf Jan 2002

Will Blade Tenderization Decrease Iridescence In Cooked Beef Semitendinosus Muscle? (2002), E. Obuz, Donald H. Kropf

Kansas Agricultural Experiment Station Research Reports

Ten beef semitendinosus muscles were divided into three sections, which were randomly assigned to one of three blade tenderization treatments (control-zero, one, or two times). Blade-tenderized muscles were cooked in a forced-air convection oven at 325° to 145°F and held for 1 min. Cooked muscles were chilled overnight at 38°F and sliced by a sharp knife. Panelists (n=19) evaluated iridescence intensity on a five-point scale (0=no iridescence, 5=very strong) and extent of iridescence (0=no iridescence, 5=81-100% affected area). Blade tenderization decreased (P<0.05) iridescence intensity from 2.37 to 2.02 and extent of iridescence from 2.18 to 1.83 (control zero vs. two passes). Cooking loss increased (P<0.05) with blade tenderization (30.4% control, 32.6% one pass, 33.7% two passes). Blade tenderization has a moderate effect on reducing iridescence.

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Practical Aspects Of Beef Carcass Traceability In Commercial Beef Processing Plants Using An Electronic Identification System (2002), J.R. Davis, Michael E. Dikeman Jan 2002

Practical Aspects Of Beef Carcass Traceability In Commercial Beef Processing Plants Using An Electronic Identification System (2002), J.R. Davis, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

The use of an electronic identification (EID) system in slaughter facilities holds great potential as a tool for animal and carcass traceability, if used as part of a comprehensive carcass tracking system. However, the correct association of each carcass with its individual EID tag number may be hindered at several points during the slaughter process. For 2,994 cattle slaughtered in 14 lots and bearing buttontype, full duplex EID ear tags, 113 (3.92%) had non-functional tags, 16 (0.53%) had no tag, and 37 extra head were introduced accidentally into one of our lots. Of the 2,994 carcasses, 71 (2.37%) were railed …

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Effects Of Freezing And Location Within The Beef Longissimus Muscle (Strip Loin Steak) On Tenderness (2002), R.R. Timm, John A. Unruh, Michael E. Dikeman, Melvin C. Hunt, John E. Boyer, James L. Marsden Jan 2002

Effects Of Freezing And Location Within The Beef Longissimus Muscle (Strip Loin Steak) On Tenderness (2002), R.R. Timm, John A. Unruh, Michael E. Dikeman, Melvin C. Hunt, John E. Boyer, James L. Marsden

Kansas Agricultural Experiment Station Research Reports

Twenty-four USDA Select strip loins (IMPS 180) were aged (32°F) until 14 days postmortem and fabricated into longissimus muscle (strip loin) steaks (1-in. thick). Then, steaks were either cooked or stored at −20°F for an additional 17 days before they were thawed and cooked. Cores and sensory panel samples were removed from the medial, center, and lateral sections of each steak and locational identify maintained. In addition, a random composite of cubes from an entire steak was used for a sensory panel evaluation. Previously frozen steaks had lower Warner-Bratzler shear force (WBSF) values, less cooking loss, and a shorter cooking …

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Measuring Emission Rates Of Particulate Matter From Fan Ventilated Swine Barns (2002), B Z. Predicala, Ronaldo G. Maghirang Jan 2002

Measuring Emission Rates Of Particulate Matter From Fan Ventilated Swine Barns (2002), B Z. Predicala, Ronaldo G. Maghirang

Kansas Agricultural Experiment Station Research Reports

Methods for measuring concentrations and emission rates of particulate matter (PM) from mechanically ventilated livestock buildings were evaluated in a laboratory facility and in a swine-finishing barn. Concentrations of PM were measured inside the room (room sampling) and at the exhaust duct (exhaust sampling). Concentrations at the exhaust duct were determined using high-volume traverse downstream of the exhaust fan, low-volume traverse downstream of the fan, and fixed sampling upstream and downstream of the fan. The traverse methods, which served as the reference, were conducted under isokinetic conditions; fixed sampling was done under both isokinetic and sub-isokinetic conditions. Compared to the …

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Effect Of L-Carnitine And Paylean (Ractopamine⋅Hcl) Supplementation On Growth Performance, Carcass Characteristics, And Postmortem Ph Decline (2002), B W. James, K Q. Owen, T E. Lawrence, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, John A. Unruh, Steven S. Dritz Jan 2002

Effect Of L-Carnitine And Paylean (Ractopamine⋅Hcl) Supplementation On Growth Performance, Carcass Characteristics, And Postmortem Ph Decline (2002), B W. James, K Q. Owen, T E. Lawrence, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, John A. Unruh, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Growth performance, carcass characteristics, and meat quality were evaluated from 126 pigs fed combinations of Paylean and L-carnitine arranged in a 2 × 3 factorial. Dietary L-carnitine (0, 25, or 50 ppm) and Paylean (0 or 9 g/ton) were fed the last 4 weeks prior to slaughter. Feeding Paylean to pigs improved (P<0.01) ADG and F/G. Supplemental Lcarnitine did not affect (P>0.46) ADG, but there was a trend for improved (quadratic, P<0.07) F/G in pigs fed increasing carnitine. A carnitine × Paylean interaction (P<0.05) was observed for dressing percentage and visual firmness, percentage transmission (soluble protein), temperature measured 1.5 h postmortem, and percentage drip loss. Dressing percentage was higher for pigs fed 25 ppm carnitine with no Paylean and lower for pigs fed 25 ppm carnitine with Paylean. Visual firmness scores decreased in pigs fed increasing carnitine and no Paylean but increased when adding carnitine to diets containing Paylean. Soluble protein increased (more soluble protein indicates higher quality muscle) and drip loss decreased when pigs were fed increasing L-carnitine with Paylean. A trend (P<0.07) was observed for pigs fed increasing carnitine to have lower 10th rib and average backfat. Feeding Paylean to pigs increased (P<0.01) percentage lean, L*, and hue angle, and decreased (P<0.02) visual color scores and a*/b* values. Pigs fed Paylean had higher temperature and lower pH measured 3 h postmortem (P<0.01) and tended (P<0.06) to have lower pH measured 6 h postmortem. These results suggest that Paylean improves growth performance when fed to finishing pigs. Carnitine decreased drip loss and improved meat quality when fed to pigs in combination with Paylean.; Swine Day, Manhattan, KS, November 14, 2002

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Effects Of Weaning Age On Costs And Revenue In Three-Site Production (2002), R G. Main, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz Jan 2002

Effects Of Weaning Age On Costs And Revenue In Three-Site Production (2002), R G. Main, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Two trials were completed to determine the effects of weaning age on growing pig costs and revenue within a three-site production system. Cost and revenue were measured by applying operationally dependant information to trial data. Economic effects were determined assuming either limited or nonlimited finishing capacity. In both trials and finishing capacity scenarios (limited or nonlimited), income over costs and cost per hundredweight improved linearly as weaning age increased. In these studies, increasing weaning age up to 21.5 days resulted in linear increases in weaned pig value within a three-site production system. Assessing a common value to acceptable quality wean …

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Interactive Effects Among L-Carnitine, Paylean (Ractopamine⋅Hcl), And Dietary Energy Density On Commercial Finishing Pig Growth Performance And Carcass Characteristics (2002), B W. James, K Q. Owen, J C. Woodworth, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz Jan 2002

Interactive Effects Among L-Carnitine, Paylean (Ractopamine⋅Hcl), And Dietary Energy Density On Commercial Finishing Pig Growth Performance And Carcass Characteristics (2002), B W. James, K Q. Owen, J C. Woodworth, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Growth performance and carcass characteristics were evaluated on 1,104 pigs fed combinations of L-carnitine, Paylean, and added fat in a 2 × 2 × 2 factorial arrangement. Dietary treatments of L-carnitine (0 or 50 ppm) and fat (0 or 6%) were initiated at approximately 97 lb. Paylean (0 or 9 g/ton) was fed for the last 4 weeks prior to market. Supplementing dietary carnitine did not affect (P>0.25) growth performance of pigs between 97 to 203 lb. The addition of 6% dietary fat improved (P<0.01) ADG and F/G during this period. During the last 4 weeks of the experiment, when Paylean was fed, a carnitine × Paylean interaction was observed (P<0.04) for ADG and F/G. Both carnitine and Paylean improved growth performance; however, the responses were not additive. Pigs fed added fat had improved (P<0.05) feed efficiency during the Paylean supplementation period. A carnitine × Paylean interaction (P<0.03) was observed for fat thickness and percentage lean. Fat thickness decreased and lean percentage increased in pigs fed carnitine or Paylean, but the responses were not additive. Pigs fed added fat had greater (P<0.01) fat thickness and lower percentage lean than pigs not fed added fat. A carnitine × Paylean × fat interaction was observed (P<0.04) for longissimus muscle area. In general, adding carnitine, Paylean or fat to the diet increased longissimus muscle area; however, the responses were not fully additive. Carcass weight was greater (P<0.01) for pigs fed 6% added fat and tended (P<0.07) to be greater for pigs fed carnitine. Adding Paylean to the diet increased (P<0.04) ultimate longissimus pH and reduced drip loss as measured by the filter paper method. Similar to other experiments, adding carnitine to the diet tended to decrease drip loss (P<0.06) as measured by the suspension method. These results suggest that adding Lcarnitine and Paylean to the diet increases ADG and that L-carnitine, Paylean, and fat improve feed efficiency when fed to late finishing pigs reared in a commercial facility. These data also support our previous research that demonstrated improvements in carcass characteristics of pigs fed L-carnitine.; Swine Day, Manhattan, KS, November 14, 2002

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Salmonella Spp. Risk Assessment For Cooking Of Blade Tenderized Prime Rib (2002), J.W. Wendelburg, D.L. Lambert, H. Thippareddi, Curtis L. Kastner, Randall K. Phebus, James L. Marsden Jan 2002

Salmonella Spp. Risk Assessment For Cooking Of Blade Tenderized Prime Rib (2002), J.W. Wendelburg, D.L. Lambert, H. Thippareddi, Curtis L. Kastner, Randall K. Phebus, James L. Marsden

Kansas Agricultural Experiment Station Research Reports

Prime rib is generally prepared by cooking to low temperatures for long times to attain the desired tenderness and juiciness. Destruction of Salmonella spp. in blade tenderized prime rib was examined by following cooking procedures commonly used by chefs. Beef ribs (boneless) were inoculated with Salmonella spp. to attain initial surface levels of about 5.75 log10 CFU/cm2. The ribs were blade tenderized (one pass) using a Ross blade tenderizer. Each was split into two equal sections. One half was cooked to a target internal temperature of 110 and the other half to 120°F, then tempered at room temperature for up …

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Validation Of A Steam Based Post-Process Pasteurization System For Control Of Listeria Monocytogenes In Ready-To-Eat Roast Beef (2002), V.S. Gill, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner Jan 2002

Validation Of A Steam Based Post-Process Pasteurization System For Control Of Listeria Monocytogenes In Ready-To-Eat Roast Beef (2002), V.S. Gill, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner

Kansas Agricultural Experiment Station Research Reports

Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study roast beef was inoculated with a 5-strain cocktail of Listeria monocytogenes, vacuum-packaged, and then pasteurized at 205°F for 0, 2, 3 or 4 min in a Stork RMS-Protecon Post-Process Pasteurization System. More bacteria were killed as pasteurization time increased. Initial inoculum level was 5.8 log10 CFU/cm2 of product surface area. Pasteurization for 2 min resulted in 2.5 to 2.7 log10 CFU/cm2 reductions. Similar reductions were seen at 3 min. At …

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The Effect Of Dakota Gold®-Brand Dried Distiller’S Grains With Solubles Of Varying Levels On Sensory And Color Characteristics Of Ribeye Steaks (2002), C.M. Gordon, K.A. Hachmeister, James J. Higgins, A.L. Reicks, James S. Drouillard, Randall K. Phebus, Michael E. Dikeman Jan 2002

The Effect Of Dakota Gold®-Brand Dried Distiller’S Grains With Solubles Of Varying Levels On Sensory And Color Characteristics Of Ribeye Steaks (2002), C.M. Gordon, K.A. Hachmeister, James J. Higgins, A.L. Reicks, James S. Drouillard, Randall K. Phebus, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We evaluated the effect of varying levels of Dakota Gold-brand dried distiller's grains with solubles (DDGS) on meat quality characteristics including sensory traits and display color stability. Rib cuts from heifers from a 153-day feeding trial were selected randomly so that each level of DDGS had 10 steaks in a seven-day retail display color study, and 10 steaks that were cooked for evaluation by a trained sensory panel. Color reflectance value L* (lightness) exhibited an interaction (P<0.05) between diet and day, as well as a quadratic effect (P<0.05). Diet had no effect on a* (redness) or b* (yellowness) values, but a* and b* for all treatments decreased with longer display (P<0.05). A trained sensory panel detected small but significant (P<0.05) linear improvements in myofibrillar tenderness and overall tenderness as DDGS increased. The effect on sensory traits or display color stability were too small to warrant the feeding of DDGS to improve these traits.

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Factors Affecting The Price Paid For Spring-Yearling Bulls (2002), T.T. Marston, L.E. Wankel, Daniel W. Moser Jan 2002

Factors Affecting The Price Paid For Spring-Yearling Bulls (2002), T.T. Marston, L.E. Wankel, Daniel W. Moser

Kansas Agricultural Experiment Station Research Reports

Many factors are considered when commercial cow/calf producers buy bulls. Breeding system needs and breeder's preference determine which breed of bull will be purchased at a multi-breed sale. Our analysis of prices paid for bulls tested and sold through the Kansas Bull Test Station indicates that bull consigners' reputations and marketing techniques influence the price received for bulls at such an event. Individual performance and genetic potential are other areas of interest to bull buyers. Buying habits and prices indicate that commercial cow/calf operations use different traits, depending on the breed, to enhance their cowherd's production.

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Alternative Replacement Heifer Investment Strategies (2002), J. Fanning, T. Marsh, R. Jones Jan 2002

Alternative Replacement Heifer Investment Strategies (2002), J. Fanning, T. Marsh, R. Jones

Kansas Agricultural Experiment Station Research Reports

The effects of beef cow herd inventory management strategies on net income were evaluated in a historical simulation of a representative Kansas beef-cow herd. Constant inventory, counter-cyclical, and dollar-cost averaging strategies were compared to an optimal heifer replacement strategy. Results indicate that price and inventory signals can be used to time replacement heifer acquisition to improve profitability of the average Kansas producer.

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Mechanical Force Measures On Uncooked Beef Longissimus Muscle Can Predict Tenderness Of Strip Loin Steaks (2002), R.R. Timm, John A. Unruh, Michael E. Dikeman, M.C. Hunt, T.E. Lawrence, John E. Boyer, James L. Marsden Jan 2002

Mechanical Force Measures On Uncooked Beef Longissimus Muscle Can Predict Tenderness Of Strip Loin Steaks (2002), R.R. Timm, John A. Unruh, Michael E. Dikeman, M.C. Hunt, T.E. Lawrence, John E. Boyer, James L. Marsden

Kansas Agricultural Experiment Station Research Reports

We investigated mechanical force measurements on uncooked longissimus muscle as a means to predict Warner- Bratzler shear force (WBSF) and trained sensory panel tenderness (SPT) of cooked strip loin steaks. Uncooked steaks from 24 USDA Select strip loins (IMPS 180) were evaluated at 2 and 14 days postmortem using plumb bob and needle probe devices attached to an Instron Universal Testing Machine. Cooked steaks aged 14 days were then evaluated for WBSF and SPT. Regression models to predict SPT from needle probe and plumb bob measurements individually taken at 2 days postmortem had R2 of 0.54 and 0.51, respectively. Combining …

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Microbial Flora Of Commercially Produced Vacuum Packaged, Cooked Beef Roast (2002), R.J. Danler, H. Thippareddi, Elizabeth A.E. Boyle, Randall K. Phebus, Daniel Y.C. Fung, Curtis L. Kastner Jan 2002

Microbial Flora Of Commercially Produced Vacuum Packaged, Cooked Beef Roast (2002), R.J. Danler, H. Thippareddi, Elizabeth A.E. Boyle, Randall K. Phebus, Daniel Y.C. Fung, Curtis L. Kastner

Kansas Agricultural Experiment Station Research Reports

Commercially produced vacuum packaged, fully cooked, microwaveable beef roasts from four producers were purchased from local retail markets. Salt concentration, pH, water activity (aw), and percent moisture, fat and protein were determined. Samples of both package juice and homogenized beef plus juice were analyzed for the presence of aerobic, anaerobic and lactic acid bacteria and clostridia-type organisms. The cooked beef products had pH values from 5.82 to 6.19, water activity of 0.992 to 0.997, and contained 0.34 to 1.07% salt, 61.89 to 72.39% moisture, 4.29 to 18.21% fat and 15.92 to 20.62% protein. No growth was detected in juice for …

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Dakota Gold®-Brand Dried Distiller’S Grains With Solubles In Finishing Cattle Diets: A Preharvest Strategy Against Acid Resistant Escherichia Coli And Coliforms? (2002), C.M. Gordon, H. Thippareddi, D.L. Lambert, K. Kerr, N. Pike, J.J. Sindt, James J. Higgins, Randall K. Phebus, James S. Drouillard Jan 2002

Dakota Gold®-Brand Dried Distiller’S Grains With Solubles In Finishing Cattle Diets: A Preharvest Strategy Against Acid Resistant Escherichia Coli And Coliforms? (2002), C.M. Gordon, H. Thippareddi, D.L. Lambert, K. Kerr, N. Pike, J.J. Sindt, James J. Higgins, Randall K. Phebus, James S. Drouillard

Kansas Agricultural Experiment Station Research Reports

Trial 1. Finishing beef heifers (345 head) were used in a 153-day finishing trial to evaluate the effects of feeding six levels of Dakota Gold®-brand dried distiller's grains with solubles (DDGS): 0%, 15%, 30%, 45%, 60%, 75% (dry basis), on the number of acid resistant E. coli and coliforms. Fecal grab samples were taken on day 65 and day 100, 2 and 20 hours after feeding, and were analyzed for acid resistant E. coli and total coliforms, as well as pH and VFA. There was a significant linear increase in fecal pH with increased DDGS at both 2 and 20 …

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Impacts Of Food Safety On Beef Demand (2002), T.L. Marsh, N.E. Piggott Jan 2002

Impacts Of Food Safety On Beef Demand (2002), T.L. Marsh, N.E. Piggott

Kansas Agricultural Experiment Station Research Reports

This study investigates whether food safety incidents involving beef, pork, and poultry, and the accompanying publicity have impacted United States meat demand. Beef demand is modeled as a function of beef prices, competing meat prices, meat expenditures, and food safety. Food safety indices are constructed separately for beef, pork, and poultry. Statistical tests reveal significant effects of food safety incidents on beef demand. The effect of an additional beef food safety incident on beef demand is negative, implying a detrimental impact on beef consumption. Spillover effects of pork and poultry safety incidents are positive and improve beef demand, revealing substitution …

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Effects Of Cooking Beef Muscles From Frozen Or Thawed States On Cooking Traits And Palatability (2002), E. Obuz, Michael E. Dikeman Jan 2002

Effects Of Cooking Beef Muscles From Frozen Or Thawed States On Cooking Traits And Palatability (2002), E. Obuz, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We used an electric belt grill to cook steaks from two muscles; outside round (biceps femoris), and loin strip (longissimus lumborum) from both frozen and thawed states. The color values L* and a*, Warner-Bratzler shear force (WBSF), juiciness, flavor, connective tissue amount, and overall tenderness did not differ (P>0.05) between steaks cooked from frozen and thawed states. Thawed steaks cooked faster and had less cooking loss. The biceps femoris had higher WBSF than longissimus and was rated less tender by trained panelists. Color values L*, a*, or b* did not differ (P>0.05) among the muscles. The biceps femoris …

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Timed-Insemination Of Beef Heifers Using Cosynch With One Or Two Initial Injections Of Gnrh (2002), David M. Grieger, C.D. Holladay, D.R. Eborn Jan 2002

Timed-Insemination Of Beef Heifers Using Cosynch With One Or Two Initial Injections Of Gnrh (2002), David M. Grieger, C.D. Holladay, D.R. Eborn

Kansas Agricultural Experiment Station Research Reports

Our purpose was to determine if giving an additional injection of GnRH to beef heifers synchronized with the Cosynch protocol would increase pregnancy rate to timed A.I. Eighty yearling beef heifers received an injection of GnRH, 7 days before receiving an injection of PGF (Cosynch). One half of the heifers were also given an injection of GnRH 14 days prior to the PGF injection (2xGnRH-Cosynch). All heifers were given a GnRH injection 2 days after PGF and inseminated at that time. Pregnancy rate for the 2xGnRH-Cosynch group (40%) was not different than that for the Cosynch group (50%) and was …

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Effects Of End-Point Temperature, Reheating, Holding Time, And Holding Temperature On Beef Tenderness (2002), E. Obuz, Michael E. Dikeman Jan 2002

Effects Of End-Point Temperature, Reheating, Holding Time, And Holding Temperature On Beef Tenderness (2002), E. Obuz, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We cooked steaks from two muscles; outside round (biceps femoris), and strip loin (longissimus lumborum) with an electric belt grill. Biceps femoris steaks had higher Warner-Bratzler shear force (WBSF), connective tissue force (WB Cforce), and myofibrillar force (WB Mforce) values than longissimus lumborum steaks. Holding biceps femoris steaks at 144°F after cooking increased WB C-force (P<0.05) and WB M-force (P<0.01) as compared to holding them at 135°F. Holding biceps femoris steaks for 15 min decreased shear force by 12%, whereas the decrease was only 3% from holding for 30 min, likely because more moisture was lost with the longer holding time. Reheating had the only significant effect on longissimus lumborum steaks' WB measures because low collagen content of this muscle is not affected by holding time or temperature.

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Timed Insemination Of Suckled Beef Cows After Ovulation Synchronization With Cosynch + Cidr (2002), Sandra K. Johnson, Keith R. Harmoney, Jeffrey S. Stevenson Jan 2002

Timed Insemination Of Suckled Beef Cows After Ovulation Synchronization With Cosynch + Cidr (2002), Sandra K. Johnson, Keith R. Harmoney, Jeffrey S. Stevenson

Kansas Agricultural Experiment Station Research Reports

Lactating beef cows (n=360) were synchronized using the Cosynch procedure; 100 μg of GnRH (day −7) followed in 7 days by 25 mg of PGF2α(day 0). A used intravaginal progesterone insert (CIDR-B) was inserted on day −7 and removed at the time of PGF2αadministration. Cows were assigned to a 2 x 2 factorial arrangement of four treatments: 1) insemination beginning at 48 vs. 60 hours after PGF2αand 2) administration of a second, 100 μg injection of GnRH or an equivalent volume of saline immediately after timed AI. Timed AI at either 48 or 60 hours after PGF2αin a Cosynch + …

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Effects Of Injection Marination With Various Calcium Sources And Molar Concentrations On Display Color Life, Tenderness, And Microbial Inhibition Of Beef Loin Steaks (2002), T.E. Lawrence, Melvin C. Hunt, Michael E. Dikeman, Curtis L. Kastner, James L. Marsden Jan 2002

Effects Of Injection Marination With Various Calcium Sources And Molar Concentrations On Display Color Life, Tenderness, And Microbial Inhibition Of Beef Loin Steaks (2002), T.E. Lawrence, Melvin C. Hunt, Michael E. Dikeman, Curtis L. Kastner, James L. Marsden

Kansas Agricultural Experiment Station Research Reports

Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by weight) with three calcium salts at three molar concentrations, a distilled water control, and a non-marinated control. The effects of calcium salt and concentration were tested for retail display color life, tenderness and sensory traits, and microbial growth. Calcium lactate marinated steaks had longer color life and less microbial growth than those treated with calcium chloride or calcium ascorbate. Increasing molar concentration (.1M to .2M to .3M) caused faster color deterioration, and did not significantly improve microbial inhibition. All calcium treatments improved tenderness; however, …

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Myofibrillar Structural Changes Caused By Marination With Calcium Phosphate Or Calcium Chloride And Sodium Pyrophosphate (2002), T.E. Lawrence, A.T. Waylan, Curtis L. Kastner Jan 2002

Myofibrillar Structural Changes Caused By Marination With Calcium Phosphate Or Calcium Chloride And Sodium Pyrophosphate (2002), T.E. Lawrence, A.T. Waylan, Curtis L. Kastner

Kansas Agricultural Experiment Station Research Reports

Ultrastructural changes were studied in beef eye of round muscle after 120 hours marination in 0.5, 0.75, or 1.0% calcium phosphate (CaPO) or 2, 4, or 6% calcium chloride or 1% sodium pyrophosphate (CaCl+NaPO) solutions. Increasing the concentration of CaPO caused decreasing myofibril width and increasing myofilament degradation. Increasing the concentration of CaCl+NaPO caused increasing loss of I-band material. Marination of beef eye of round muscle in calcium phosphate or calcium chloride + sodium pyrophosphate solutions caused denaturation of myofibrillar proteins likely due to marinating solution acidity.

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Comparison Of The Beef Empire Days Index With Carcass Pricing For Ranking Beef Carcasses (2002), D.A. King, R.D. Jones, D.E. Schafer, Michael E. Dikeman Jan 2002

Comparison Of The Beef Empire Days Index With Carcass Pricing For Ranking Beef Carcasses (2002), D.A. King, R.D. Jones, D.E. Schafer, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

Our study evaluated the effectiveness of the Beef Empire Days carcass index in ranking beef carcasses compared to rankings based on carcass prices. Two price sets were used: the average prices between January 1998 and June 2001, and a short-range price determined from the average prices between April and September of 2001. Additionally, carcass data from the top live-placing cattle were compared to the data of the highest indexing carcasses. The live show judges were very accurate in selecting for ribeye size. However, they selected cattle that were fatter, but did not marble as well as the high indexing carcasses. …

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Efficiency Differences In Kansas Beef Cow-Calf Production (2002), L. Stryker, R. Jones, M. Langmeier Jan 2002

Efficiency Differences In Kansas Beef Cow-Calf Production (2002), L. Stryker, R. Jones, M. Langmeier

Kansas Agricultural Experiment Station Research Reports

For the beef industry to be economically competitive with other meat industries, it is essential that individual producers strive for the most efficient, highest quality, least cost production possible. A sample of 26 Kansas beef cow-calf enterprises from the Kansas Standardized Performance Analysis database (SPA) was used to measure efficiency differences among producers, as well as factors contributing toward these differences. On average, farms were 86% technical, 69% economic, and 58% overall efficient. Thus, our results suggest that output could be increased by 14% with optimal technology use, and cost could be decreased by 42% if farms were fully economically …

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Maximizing Desirable Ground Beef Color With Cold Storage And Display Temperatures (2002), R.A. Mancini, Melvin C. Hunt, Donald H. Kropf, K.A. Hachmeister, D.E. Johnson, John A. Fox Jan 2002

Maximizing Desirable Ground Beef Color With Cold Storage And Display Temperatures (2002), R.A. Mancini, Melvin C. Hunt, Donald H. Kropf, K.A. Hachmeister, D.E. Johnson, John A. Fox

Kansas Agricultural Experiment Station Research Reports

This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared to storage at 40° and 48°F. Storage up to 12 days at 32°F did not affect ground beef color stability, whereas prolonged storage at 40° and 48°F increased discoloration dramatically. When storage was at 32°F, sales loss was 0.4%, compared to 62% at 48°F. Fat level did not influence discoloration. The use of 32°F during storage and display is essential for maximizing ground beef color life.

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Surface Roughening During Slicing Reduces Iridescence (2002), T.E. Lawrence, Melvin C. Hunt, Donald H. Kropf Jan 2002

Surface Roughening During Slicing Reduces Iridescence (2002), T.E. Lawrence, Melvin C. Hunt, Donald H. Kropf

Kansas Agricultural Experiment Station Research Reports

We evaluated surface roughening during slicing as a way to decrease iridescence of pre-cooked cured beef bottom round, inside round, and eye of round roasts. Using a textured slicing blade surface decreased iridescence intensity and the area of iridescence compared to the control (smooth surface). Iridescence intensity and percentage of iridescent area was greatest in the eye of round, followed by the inside bottom round. Iridescence (both intensity and percentage of area) in sliced meat products can be reduced by using a meat-slicing blade with a textured face.

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Effects Of Cold Shortening And Cooking Rate On Beef Tenderness (2002), D.A. King, T.L. Wheeler, M. Koohmaraie, Michael E. Dikeman, Curtis L. Kastner Jan 2002

Effects Of Cold Shortening And Cooking Rate On Beef Tenderness (2002), D.A. King, T.L. Wheeler, M. Koohmaraie, Michael E. Dikeman, Curtis L. Kastner

Kansas Agricultural Experiment Station Research Reports

A study was conducted to determine if excised, cold-shortened muscle improves in tenderness with refrigerated aging. Changes in muscle tenderness due to cooking rates were also evaluated. Beef ribeye and shoulder clod muscles from the left side of 12 carcasses were removed 45 min postmortem and placed in an ice bath to induce cold shortening. Corresponding muscles from the right side were chilled conventionally on the intact side. One-inch steaks from these muscles were either frozen at 24 hours or aged for 14 days at 40ºF before being cooked and analyzed. Steaks were analyzed raw, or cooked to 160ºF internally …

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Using Heart Girth To Determine Weight In Finishing Pigs (2002), C N. Groesbeck, K R. Lawrence, M G. Young, Robert D. Goodband, Joel M. Derouchey, Michael D. Tokach, Jim L. Nelssen, Steven S. Dritz Jan 2002

Using Heart Girth To Determine Weight In Finishing Pigs (2002), C N. Groesbeck, K R. Lawrence, M G. Young, Robert D. Goodband, Joel M. Derouchey, Michael D. Tokach, Jim L. Nelssen, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Heart girth and body weight were measured on 100 growing-finishing pigs (50 to 273 lb) at the KSU Swine Teaching and Research Center. Heart girth, in inches, was measured using a cloth measuring tape. The tape was placed directly behind the front legs and then wrapped around the heart girth and read directly behind the shoulders. Heart girth was strongly correlated (R2=0 .98) with body weight, with the following regression equation: pig weight = 10.1709 × Heart girth - 205.7492. The 95% confidence interval shows the projected weight to be ±10 lb of the actual weight of the pig. To …

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