Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 28 of 28

Full-Text Articles in Life Sciences

The Influence Of Carcass Weight On Beef Primal Temperature, Tenderness, And Palatability, Samantha Egolf Jan 2021

The Influence Of Carcass Weight On Beef Primal Temperature, Tenderness, And Palatability, Samantha Egolf

Electronic Theses and Dissertations

The United States beef industry has experienced increasing hot carcass weights (HCW) and improvements to quality grade the last three decades. Postmortem chilling of beef carcasses is critical to overall product quality. Carcass weight and composition may influence carcass temperatures during postmortem chilling. The objective of this research was to evaluate the effects of HCW and quality grade during postmortem chilling and on product quality. A-maturity carcasses were selected by weight [light = 296–341 kg; middle = 386–432 kg; heavy = 466–523 kg]. A 20 cm data logger was placed into the chuck and round and a 10 cm data ...


Advancing The Science Of Dry-Aged Beef, Felipe Azevedo Ribeiro Aug 2020

Advancing The Science Of Dry-Aged Beef, Felipe Azevedo Ribeiro

Theses and Dissertations in Animal Science

In order to tightly control dry aging environmental conditions, we designed and built a computerized dry aging system that is capable of measuring and precisely controlling relative humidity (RH; ± 1%), temperature (± 0.5 °C), air flow (± 0.015m3/min), and mass loss (± 5 g). This dissertation addressed the effects of RH and ultimate pH on meat quality and sensory attributes of dry-aged beef. In study one, we learned that wet-aged steaks had higher L* (P = 0.01), a* (P = 0.03), and b* values (P < 0.001), lower discoloration scores (P < 0.05), and lower TBARS (thiobarbituric acid reactive substance) values (P = 0.03) than dry-aged treatments. Under prolonged retail display (RD), dry aging ...


Livestock Preference For Endophyte-Infected Or Endophyte-Free Oxytropis Sericea, Ipomoea Carnea, And Ipomoea Asarifolia, James Pfister, Daniel Cook, Stephen T. Lee, Dale R. Gardner, Franklin Riet-Correa Jun 2020

Livestock Preference For Endophyte-Infected Or Endophyte-Free Oxytropis Sericea, Ipomoea Carnea, And Ipomoea Asarifolia, James Pfister, Daniel Cook, Stephen T. Lee, Dale R. Gardner, Franklin Riet-Correa

Poisonous Plant Research (PPR)

Fungal endophyte-infected forages have been shown to alter herbivore feeding preferences. The objective of this experiment was to compare the preference of cattle, sheep, and goats for plants containing (E+) and not containing (E-) fungal endophytes using freshly harvested Oxytropis sericea, Ipomoea carnea, and Ipomoea asarifolia. Goats and sheep rejected all forage choices regardless of endophyte status except for grass and alfalfa hay. Endophyte status had no influence on cattle forage preferences. Cattle rejected all Oxytropis sericea E+ and E- choices. Cattle discriminated between Ipomoea species, preferring Ipomoea carnea to Ipomoea asarifolia (P = 0.004). In all comparisons, Ipomoea carnea ...


Visual Degree Of Doneness Has An Impact On Palatability Ratings Of Consumers Who Had Differing Degree Of Doneness Preferences, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn Jan 2019

Visual Degree Of Doneness Has An Impact On Palatability Ratings Of Consumers Who Had Differing Degree Of Doneness Preferences, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective: The objective of this study was to determine the impact of feeding consumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability.

Study Description: Paired Low Choice frozen steaks from the posterior half of the strip loin were randomly assigned a degree of doneness of rare (140°F), medium-rare (145°F), medium (160°F), medium-well (165°F), or well-done (170°F). Consumer panelists, prescreened to participate in panels based on their degree of doneness preference, were served steak samples cooked to each of the five degrees of doneness under ...


Consumer Juiciness Acceptability Supports The Beef Marbling Insurance Theory, L. N. Drey, K. R. Vierck, L. L. Prill, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. L. Vipham, T. G. O'Quinn Jan 2018

Consumer Juiciness Acceptability Supports The Beef Marbling Insurance Theory, L. N. Drey, K. R. Vierck, L. L. Prill, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. L. Vipham, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective: The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.

Study Description: Beef strip loins were collected to represent five quality treatments [Prime, Top choice, Low choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking ...


The Effect Of Increased Pork Hot Carcass Weights On Consumer Palatability Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn Jan 2018

The Effect Of Increased Pork Hot Carcass Weights On Consumer Palatability Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to evaluate the effects of pork hot carcass weight on consumer palatability ratings of top loin chops. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: light weight group (less than 246.5 lb; LT), medium-light weight group (246.5 to 262.5 lb; MLT), medium-heavy weight group (262.5 to 276.5 lb; MHVY), and a heavy weight group (276.5 lb and greater; HVY). Instrumental color, visual color and marbling, and pH were taken for each loin prior to fabrication. Loins from all weight groups differed (P < 0.05) in weight (LT < MLT < MHVY < HVY). No carcass weight effects (P ...


Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn Jan 2017

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 Jan 2017

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 ...


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 Jan 2017

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 ...


Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy Jan 2017

Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy

Kansas Agricultural Experiment Station Research Reports

Ground beef is considered one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita (USDA, 2011). Consumers’ concern about animal welfare, sustainable production, and low fat products has influenced purchasing decisions, resulting in an increased demand for grass-fed ground beef (U.S. Department of Agriculture, Agricultural Marketing Service, 2007). Grass-fed cattle are fed natural based forages or grass-hay, thus resulting in a higher deposition of omega-3 fatty acids in meat. Meat from grain-fed cattle has a lower omega-3 content due to the saturated and monounsaturated fatty acid profile found ...


Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content And Palatability In Simulated Retail Display, Fred W. Pohlman Ii, Fred Pohlman, Nicholas B. Anthony, Famous Yang Jan 2017

Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content And Palatability In Simulated Retail Display, Fred W. Pohlman Ii, Fred Pohlman, Nicholas B. Anthony, Famous Yang

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Nutritional concerns have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef. However, such lean blends of ground beef may suffer in palatability. This study seeks to bridge the gap between perceived health and palatability. Participants were asked to identify the relative importance of characteristics commonly used in purchasing ground beef and select a preferred package of ground beef from labeled and unlabeled sections consisting of 4%, 10%, 20%, and 27% fat content. Instrumental color data and their main drivers were also collected. Participants then completed a blind ...


Palatability Of Ground Beef Increases When Brand Is Disclosed In Consumer Testing, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn Jan 2016

Palatability Of Ground Beef Increases When Brand Is Disclosed In Consumer Testing, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Of the beef products on the market, ground beef is one of the least expensive and most universal. Ground beef represents the largest volume of protein served in the foodservice industry, at 64%, and is the most popular beef item for consumers when preparing meals in their home (NCBA, 2012). To date, little research has evaluated ground beef palatability despite representing a large sector of the beef market. All ground beef is not the same to consumers. Ground beef from branded beef programs, higher lean points, and primal-specific blends are traditionally sold at retail for higher prices. Branding is used ...


Does Knowing Brand Or Usda Grade Of Beef Strip Steaks Affect Palatability For Consumers?, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn Jan 2016

Does Knowing Brand Or Usda Grade Of Beef Strip Steaks Affect Palatability For Consumers?, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

In consumers’ eyes, not all beef is considered equal. In addition to USDA quality grades, close to 150 branded beef programs are approved for the segregation and marketing of beef products (USDA, 2015). This large number of product categories allows consumers to have a choice in the products they purchase. Blind sensory panel testing of beef, where consumers are not shown the brand or information about a product, has been used for many years. While important to determine palatability characteristics of beef when evaluated blind, consumers do not select, purchase, and consume beef without additional product information. Evidence suggests that ...


Enhancement Increases Consumer Acceptability Of Beef Strip Loin Steaks, K. R. Vierck, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. Boyle, T. G. O'Quinn Jan 2016

Enhancement Increases Consumer Acceptability Of Beef Strip Loin Steaks, K. R. Vierck, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Juiciness, tenderness, and flavor have been well documented as the primary drivers for beef eating satisfaction and are large contributors to consumer purchasing decisions. Increased marbling, and therefore increased quality grade, in beef products has been the industry tool for predicting eating experience. In order to increase consumer eating satisfaction, the pork industry has implemented widespread use of enhancement technology in fresh pork products to allow products to remain juicy and tender, despite potential overcooking. Using this enhancement technology in the beef industry could allow lower quality beef (USDA Select and lower) to provide better eating experiences for consumers. A ...


The Effect Of Enhancement On Trained Panel Beef Palatability Scores Is Dependent Upon Usda Quality Grade, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn Jan 2016

The Effect Of Enhancement On Trained Panel Beef Palatability Scores Is Dependent Upon Usda Quality Grade, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Quality grades are used to determine beef value. The U.S. Department of Agriculture grading system categorizes beef into levels of eating satisfaction with the highest being Prime and decreases until reaching the Canner quality grade. Currently the premium of Prime graded carcasses over Select is $16.73 (USDA, 2015). Traditionally, USDA Select cuts are known to have lower palatability ratings for juiciness, tenderness, and overall liking. Select steaks also fail to meet consumer eating expectations more than 33% of the time (Corbin, 2015). This failure rate represents a large cost for the industry. Product enhancement utilizing a water, salt ...


Genetic Parameters For Concentrations Of Minerals In Longissimus Muscle And Their Associations With Palatability Traits In Angus Cattle, R. G. Mateescu, A. J. Garmyn, Richard G. Tait Jr., Qing Duan, Q. Liu, Mary S. Mayes, Dorian J. Garrick, A. L. Van Eenennaam, D. L. Vanoverbeke, G. G. Hilton, Donald C. Beitz, James M. Reecy Apr 2013

Genetic Parameters For Concentrations Of Minerals In Longissimus Muscle And Their Associations With Palatability Traits In Angus Cattle, R. G. Mateescu, A. J. Garmyn, Richard G. Tait Jr., Qing Duan, Q. Liu, Mary S. Mayes, Dorian J. Garrick, A. L. Van Eenennaam, D. L. Vanoverbeke, G. G. Hilton, Donald C. Beitz, James M. Reecy

Richard G. Tait Jr.

The objective of this study was to estimate genetic parameters for concentrations of minerals in LM and to evaluate their associations with beef palatability traits. Samples of LM from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of mineral concentrations and for trained sensory panel assessments. Nine minerals, including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc, were quantified. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for mineral concentrations in LM varied from 0.01 to 0.54. Iron ...


Estimation Of Relationships Between Mineral Concentration And Fatty Acid Composition Of Longissimus Muscle And Beef Palatability Traits, A. J. Garmyn, G. G. Hilton, R. G. Mateescu, J. B. Morgan, James M. Reecy, Richard G. Tait Jr., Donald C. Beitz, Qing Duan, Jon P. Schoonmaker, Mary S. Mayes, Mary E. Drewnoski, Q. Liu, D. L. Vanoverbeke Apr 2013

Estimation Of Relationships Between Mineral Concentration And Fatty Acid Composition Of Longissimus Muscle And Beef Palatability Traits, A. J. Garmyn, G. G. Hilton, R. G. Mateescu, J. B. Morgan, James M. Reecy, Richard G. Tait Jr., Donald C. Beitz, Qing Duan, Jon P. Schoonmaker, Mary S. Mayes, Mary E. Drewnoski, Q. Liu, D. L. Vanoverbeke

Richard G. Tait Jr.

The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific ...


Genetic Parameters For Carnitine, Creatine, Creatinine, Carnosine, And Anserine Concentration In Longissimus Muscle And Their Association With Palatability Traits In Angus Cattle, R. G. Mateescu, A. J. Garmyn, M. A. O'Neil, Richard G. Tait Jr., Almass A. Abuzaid, Mary S. Mayes, Dorian J. Garrick, A. L. Van Eenennaam, D. L. Vanoverbeke, G. G. Hilton, Donald C. Beitz, James M. Reecy Apr 2013

Genetic Parameters For Carnitine, Creatine, Creatinine, Carnosine, And Anserine Concentration In Longissimus Muscle And Their Association With Palatability Traits In Angus Cattle, R. G. Mateescu, A. J. Garmyn, M. A. O'Neil, Richard G. Tait Jr., Almass A. Abuzaid, Mary S. Mayes, Dorian J. Garrick, A. L. Van Eenennaam, D. L. Vanoverbeke, G. G. Hilton, Donald C. Beitz, James M. Reecy

Richard G. Tait Jr.

The objective of this study was to estimate genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in LM and to evaluate their associations with Warner-Bratzler shear force (WBSF) and beef palatability traits. Longissimus muscle samples from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of carnitine, creatine, creatinine, carnosine, anserine, and other nutrients, and for trained sensory panel and WBSF assessments. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for carnitine, creatine, creatinine, carnosine, and anserine concentrations in LM from ...


Genetic Parameters For Concentrations Of Minerals In Longissimus Muscle And Their Associations With Palatability Traits In Angus Cattle, R. G. Mateescu, A. J. Garmyn, Richard G. Tait Jr., Qing Duan, Q. Liu, Mary S. Mayes, Dorian J. Garrick, A. L. Van Eenennaam, D. L. Vanoverbeke, G. G. Hilton, Donald C. Beitz, James M. Reecy Mar 2013

Genetic Parameters For Concentrations Of Minerals In Longissimus Muscle And Their Associations With Palatability Traits In Angus Cattle, R. G. Mateescu, A. J. Garmyn, Richard G. Tait Jr., Qing Duan, Q. Liu, Mary S. Mayes, Dorian J. Garrick, A. L. Van Eenennaam, D. L. Vanoverbeke, G. G. Hilton, Donald C. Beitz, James M. Reecy

Animal Science Publications

The objective of this study was to estimate genetic parameters for concentrations of minerals in LM and to evaluate their associations with beef palatability traits. Samples of LM from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of mineral concentrations and for trained sensory panel assessments. Nine minerals, including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc, were quantified. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for mineral concentrations in LM varied from 0.01 to 0.54. Iron ...


Genetic Parameters For Carnitine, Creatine, Creatinine, Carnosine, And Anserine Concentration In Longissimus Muscle And Their Association With Palatability Traits In Angus Cattle, R. G. Mateescu, A. J. Garmyn, M. A. O'Neil, Richard G. Tait Jr., Almass A. Abuzaid, Mary S. Mayes, Dorian J. Garrick, A. L. Van Eenennaam, D. L. Vanoverbeke, G. G. Hilton, Donald C. Beitz, James M. Reecy Dec 2012

Genetic Parameters For Carnitine, Creatine, Creatinine, Carnosine, And Anserine Concentration In Longissimus Muscle And Their Association With Palatability Traits In Angus Cattle, R. G. Mateescu, A. J. Garmyn, M. A. O'Neil, Richard G. Tait Jr., Almass A. Abuzaid, Mary S. Mayes, Dorian J. Garrick, A. L. Van Eenennaam, D. L. Vanoverbeke, G. G. Hilton, Donald C. Beitz, James M. Reecy

Animal Science Publications

The objective of this study was to estimate genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in LM and to evaluate their associations with Warner-Bratzler shear force (WBSF) and beef palatability traits. Longissimus muscle samples from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of carnitine, creatine, creatinine, carnosine, anserine, and other nutrients, and for trained sensory panel and WBSF assessments. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multiple-trait animal model. Estimates of heritability for carnitine, creatine, creatinine, carnosine, and anserine concentrations in LM from ...


Estimation Of Relationships Between Mineral Concentration And Fatty Acid Composition Of Longissimus Muscle And Beef Palatability Traits, A. J. Garmyn, G. G. Hilton, R. G. Mateescu, J. B. Morgan, James M. Reecy, Richard G. Tait Jr., Donald C. Beitz, Qing Duan, Jon P. Schoonmaker, Mary S. Mayes, Mary E. Drewnoski, Q. Liu, D. L. Vanoverbeke Sep 2011

Estimation Of Relationships Between Mineral Concentration And Fatty Acid Composition Of Longissimus Muscle And Beef Palatability Traits, A. J. Garmyn, G. G. Hilton, R. G. Mateescu, J. B. Morgan, James M. Reecy, Richard G. Tait Jr., Donald C. Beitz, Qing Duan, Jon P. Schoonmaker, Mary S. Mayes, Mary E. Drewnoski, Q. Liu, D. L. Vanoverbeke

Animal Science Publications

The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific ...


Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor Nov 2005

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 Feb 2004

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.


Quantitative Inheritance Of Calpastatin Activity As An Assessment Measure For Meat Tenderness In Brahman Steers, Fuad Mohammad Tawfiq Odeh Jan 2003

Quantitative Inheritance Of Calpastatin Activity As An Assessment Measure For Meat Tenderness In Brahman Steers, Fuad Mohammad Tawfiq Odeh

LSU Doctoral Dissertations

Calpastatin activity at 24 h postmortem is inversely proportional to postmortem tenderization and accounts for a greater proportion of the variation in beef tenderness. Tenderness was determined by measurement of 24 h postmortem longissimus muscle calpastatin activity (CA) and Warner-Bratzler shear force after 7 and 14 d of steak aging. The quantitative inheritance of tenderness in Brahman steers was investigated phenotypically by Multiple Trait Derivative-Free Restricted Maximum Likelihood (MTDFREML) procedures and genotypically by using restriction fragment length polymorphisms (RFLP), a microsatellite marker, and DNA sequence analyses. In experiment 1, MTDFREML was used to obtain the genetic parameters of tenderness traits ...


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 Jul 2002

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 ...


Effects Of Backgrounding And Growing Programs On Beef Carcass Quality And Yield, Terry J. Klopfenstein, R. Cooper, D. J. Jordon, D. Shain, T. Milton, Chris R. Calkins, C. Rossi Jan 1999

Effects Of Backgrounding And Growing Programs On Beef Carcass Quality And Yield, Terry J. Klopfenstein, R. Cooper, D. J. Jordon, D. Shain, T. Milton, Chris R. Calkins, C. Rossi

Faculty Papers and Publications in Animal Science

Clearly, the future of the beef cattle industry in the United States depends on the quality of the product. The majority of calves are born in the spring; therefore, to have a consistent supply of feeders entering feedlots and to take advantage of forages, a variety of stocker programs exist. Cattle enter the feedlot at varying weights and ages and from different nutritional backgrounds, and this variation could produce differences in carcass quality. The economically important measures of carcass quality are yield grade and quality grade. They are directly related: as cattle fatten in the feedlot, both quality grade and ...


Preference For Wheat Straw By Lambs Conditioned With Intraruminal Infusions Of Starch, Juan J. Villalba, Frederick D. Provenza Jan 1997

Preference For Wheat Straw By Lambs Conditioned With Intraruminal Infusions Of Starch, Juan J. Villalba, Frederick D. Provenza

Behavioral Education for Human, Animal, Vegetation, and Ecosystem Management (BEHAVE)

We hypothesized that feed preference depends on the interplay between flavour and postingestive effects, and we tested two predictions based on this hypothesis: (1) lambs acquire preferences for poorly nutritious feeds paired with starch; and (2) preferences persist when starch is no longer administered. Twenty lambs were randomly allocated to two groups and conditioned as follows: on odd-numbered days, lambs in group 1 received onion-flavoured wheat straw and lambs in group 2 received oregano-flavoured wheat straw. On even-numbered days, the flavours were switched and starch (2.5-9.4% of the digestible energy received/d) was infused into the rumen of ...


Characterization Of Biological Types Of Cattle Iii. Carcass Composition, Quality And Palatability, R. M. Koch, M. E. Dikeman, D. M. Allen, M. May, J. D. Crouse, D. R. Campion Oct 1976

Characterization Of Biological Types Of Cattle Iii. Carcass Composition, Quality And Palatability, R. M. Koch, M. E. Dikeman, D. M. Allen, M. May, J. D. Crouse, D. R. Campion

Faculty Papers and Publications in Animal Science

Composition and quality characteristics of 1,121 steer carcasses obtained after mating Hereford and Angus cows to Hereford, Angus, Jersey, South Devon, Limousin, Charolais and Simmental sires were compared at a (1) constant age, (2) constant weight, and (3) constant percentage of fat in the longissimus muscle. Taste panel evaluation was made on a subsample of 496 carcasses. Growth rate of retail product, fat trim and bone differed significantly among sire breed groups. Breed group differences in relative proportions of retail product, fat trim and bone were largest when compared at a constant carcass weight and smallest when compared at ...