Animal Sciences Commons^™

Effects Of Deboning Methods On Chemical Composition And Some Properties Of Beef And Turkey Meat, Meltem Serdaroğlu, Gülen Turp Yildiz, Neri̇man Bağdatlioğlu

Turkish Journal of Veterinary & Animal Sciences

The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major …

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.

Increasing The Value Of The Round And Sirloin Through Pre-Rigo Skeletal Separations, Bruce C. Shanks, Duane M. Wulf, Brian J. Reuter, Robert J. Maddock

South Dakota Beef Report, 2003

Thirty crossbred steers were utilized 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 were randomly 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: semimembranosis (SM), biceps femoris (BF-R), semitendinosis (ST), and adductor (AD) from …

The Influence Of Marination With Different Salt Concentrations On The Tenderness, Water Holding Capacity And Bound Water Content Of Beef, Nesi̇mi̇ Aktaş, Muhammet İrfan Aksu, Mükerrem Kaya

Turkish Journal of Veterinary & Animal Sciences

Longissimus dorsi muscle obtained from beef carcasses was used in this study. Meat cores 2.54 cm in diameter were marinated in 0.34, 0.68 and 1.02 M sodium chloride (NaCl) and 0.05, 0.1 and 0.15 M calcium chloride (CaCl_2) solutions at 5 °C for 72 h. Warner Bratzler Shear (WBS) values were significantly different between samples. The samples marinated with CaCl_2 held less water than those marinated in NaCl. Cooking losses were lower in the control samples than in the marinated samples. Differential scanning calorimetry was employed to determine the amount of bound water in the meat samples. The latent heat …

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

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

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

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, …

Bse: Risk, Uncertainty, And Policy Change, Enda Cummins, Pat Grace, Kevin Mcdonnell, Shane Ward

RISK: Health, Safety & Environment (1990-2002)

The authors discuss how, in our "risk society," a range of potential risks and uncertainties are associated with new technologies and new diseases, such as BSE. These risks bring with them worries about human health, while the ability to assess and manage new health scares is an essential skill for government and related industries.

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 …

New Beef Zone - The Potential For Beef And Cattle Industry Expansion In The Western Australian Wheatbelt, Alan Peggs, Andrew Quinn, Jason Kelly

Animal production and livestock published reports

Agriculture Western Australia (WA) recently completed a comprehensive analysis of the Western Australian beef and cattle industry entitled, “Rising Above the Herd” (Quin and Manners 1999). A key finding was the need to determine areas where store cattle could be produced competitively in the future. This was in the light of beef production in existing areas such as the South West and western South Coast being “squeezed” out by competition from alternative enterprises. This analysis has been prepared at the request of Agriculture WA to determine the potential for the Wheatbelt to produce store cattle competitively.

The study:

• embraces a …

Relative Feed Values For High Fiber Corn And Conventional Corn Silage For Growing Steers, C. J. Mueller, R. H. Pritchard, Z. W. Wicks Iii

South Dakota Beef Report, 2000

The relative feed value of a corn variety developed for the primary purpose of corn silage production was evaluated using a 70-d steer growing trial. The high fiber corn (CSV1) and conventional corn (CSV2) varieties were planted in adjacent plots and harvested at approximately 30% DM. Silage varieties were stored in separate bunker silos and allowed to ferment for 52 d. CSVl yielded 5.4 T/acre while CSV2 yielded 4.7 T/acre (DM basis). Variety affected (P<.001) NDF (43.3% vs 38.6%), ADF (24.1% vs 20.2%), lignin (5.7% vs 4.6%), starch (18.69% vs 30.18%) and CP content (7.37% vs 6.89%) of CSVl and CSV2, respectively. IVDMD was not, different (P>. 10) between varieties. One hundred sixty steers were divided into light (516 ± 7.1 Ib.) and heavy (595 ± 9.7 Ib.) BW groups. Steers …

Wa Beef Industry And Consumers Benefit From Meat Standards Australia (Msa), John Lucey

Journal of the Department of Agriculture, Western Australia, Series 4

The Western Australian beef industry confirmed its world-class status when it became the first to implement the national beef grading scheme Meat Standards Australia.

Rising Above The Herd - An Analysis Of The Western Australian Beef & Cattle Industry (Executive Summary Document), Andrew Quinn, Ashley Manners

Animal production and livestock published reports

This report has been produced at the request of the Agriculture Western Australia, Meat Program Partnership Group. The intention of the report is to set out a number of priority areas for concentrated Agency and industry attention to assist with the development of the Western Australian beef and cattle industry.

• Global per capita consumption of beef is currently flat to slowly reducing, with total consumption volumes rising in line with population and wealth increases.

• Global trade in live cattle is experiencing a slow, steady increase in volumes influenced by trade factors encouraging in-country processing and finishing of cattle, and a …

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Rising Above The Herd - An Analysis Of The Western Australian Beef & Cattle Industry, Andrew Quinn, Ashley Manners

Animal production and livestock published reports

This report has been produced at the request of the Agriculture Western Australia, Meat Program Partnership Group. The intention of the report is to set out a number of priority areas for concentrated Agency and industry attention to assist with the development of the Western Australian beef and cattle industry.

• Global per capita consumption of beef is currently flat to slowly reducing, with total consumption volumes rising in line with population and wealth increases.

• Global trade in live cattle is experiencing a slow, steady increase in volumes influenced by trade factors encouraging in-country processing and finishing of cattle, and a …

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  Go to article

Effect Of Feed Delivery Management On Yearling Steer Performance, S. J. Bierman, R. H. Pritchard

South Dakota Beef Report, 1996

Gain efficiency by cattle fed high grain diets can be affected by feed delivery management (FDM). Restricted or limit feeding improves feed efficiency but can reduce ADG. This experiment was designed to evaluate if feeding near ad libitum intake while reducing the amount of variation between daily feed deliveries could provide feed efficiency advantages over unrestricted access to feed without restricting ADG. The FDM strategies for the 121-day feeding period included prescription intakes (PI) where variability between day to day feed deliveries were minimized or ad libitum intake (ALI) where feed was always available. Crossbred yearling steers (n = 76, …

Survey For Verotoxic Escherichia Coli In Preharvest Beef Production Environments In South Dakota, C. Reitsma, D. R. Henning

South Dakota Beef Report, 1995

Evaluation of fecal swabs from 140 slaughter beef animals in South Dakota in the months of July through September 1993 and 1994 did not yield any Escherichia coli 01 57:H7. In like manner, the evaluation of 126 ground beef samples was negative for this microorganism. Fecal swabs and ground beef samples were obtained from all sections of the state. The slaughter facilities were inspected by the South Dakota Department of Agriculture's Animal lndustries Board. There were 167 isolates of strains of E. coli with the gene for production of verotoxins. The significance of these organisms to cattlemen and consumers is …

Effect Of Corn Processing And Reconstitution In High Grain Diets On Feedlot Performance And Carcass Characteristics Of Steers And Heifers, M. A. Robbins, R. H. Pritchard

South Dakota Beef Report, 1994

A 167-day feedlot trial was conducted to examine the effects of corn processing and reconstitution on growth performance and carcass characteristics of feedlot cattle. Initial weights of the continental cross steers (n = 95) and heifers (n =63) were 690 and 680 Ib, respectively. Diets were 84.5% corn, 7.0% ground grass hay, 4.9% soybean meal, and 3.6% liquid supplement. The grain component of the diet was either dry whole corn (WC), dry rolled corn (RC), corn reconstituted at least 12 h before rolling (RRC), or corn reconstituted with a commercial surfactant3 at least 12 hours before rolling (CRC). Monensin and …

Effect Of Corn Processing And Reconstitution On The Digestibility Of High Grain Diets, M. A. Robbins, R. H. Pritchard

South Dakota Beef Report, 1994

Twelve steers (body weight 955 Ib + 37) were allotted to a 4 x 4 Latin square design digestion trial to examine the effects of corn processing on feed utilization. The grain component of the diet was either dry whole corn (WC), dry rolled corn (RC), corn reconstituted 12 hours before rolling (RRC), or corn reconstituted with a commercial surfactant3 12 hours before rolling (CRC). Dry matter content of the WC, RC, RRC, and CRC diets were 87.91, 87.30, 82.1 9, and 82.14%, respectively. Treatment had no effect on the digestibilities of dry matter (71.00% ± 1.57), organic matter (72.22% …

Bulletin 4270 - Meat Quality In Beef Cattle, Brian Mcintyre

Bulletins 4000 -

Meat quality is the sole concern of the consumer once the product reaches the supermarket shelf. Breeding, feeding or any other factors that may have been important to the beef producer have no influence over the buyer's choice. Meat quality can be divided into two components — appearance and eating quality.

Effects Of Growth Pattern On Muscle Growth, Nuclei Number, Protein Accretion, And Body Composition In Heifers, C. L. Alderson, R. H. Pritchard, D. L. Boggs

South Dakota Beef Report, 1993

The effects of compensatory growth on accretion of muscle mass, protein mass, and nuclei number of the supraspinatus and semitendinosus muscles were evaluated using seven serial slaughter groups of Angus x Limousin heifer calves (n = 28, BW 270 2 9.5 kg). Fractional growth rates of carcass protein and fat were also evaluated. To achieve compensatory growth, energy intake was restricted for 88 days (Phase 1) followed by adlibitum feeding of a high energy diet (Phase2) [LH]. Controls were allowed continuous ad libitum access to the high energy diet (HH). Muscle weights, body composition samples, and muscle biopsies were collected …

Role Of Supplement Form For Finishing Yearling Steers, R. H. Pritchard

South Dakota Beef Report, 1993

The impact of liquid, meal, and pelleted supplements on feedlot performance and liver abscesses was evaluated in yearling steers. Steers were fed 90% concentrate diets and test supplement sources for 105 days. The control diet included all supplemental feed ingredients in pelleted form. Four other diets included a liquid supplement that contained supplemental vitamins, minerals, and monensin and a dry supplement providing protein and tylosin all equal to the control. The protein-tylosin component was fed in meal or pelleted form. Overall, steers fed liquid supplements outperformed steers fed dry pelleted supplements with higher average daily gain (P=.05) and dry matter …

Selection And Development Of Replacement Beef Heifers, Norris J. Stenquist, James A. Bennett

Archived Agriculture Publications

Selection, development, management, and nutrition of heifer calves to be used as herd replacements are key factors in maintaining beef herd productivity. A cow/calf producer, to be successful, must have some goals or criterion for heifer selection and development. For practically all Utah cattle production areas, economics dictate that heifers must calve as two-year-olds. Heifers must be properly developed and managed to permit this. The following factors are important: Heifers should 1) become pregnant in the first 25 days of the breeding season, 2) give birth to a live calf with little or no calving difficulty, 3) raise a calf …

Miscellaneous Publication 36/90 - Western Australian Beef Industry - Background, Alan Peggs

Animal production and livestock published reports

The Western Australian beef industry is poised to expand production in response to improved export opportunities in Japan, South Korea and Taiwan.

There are a number of beef processors and exporters with substantial experience in exporting beef to international markets. These companies can supply a wide range of beef products.

Most beef produced in Western Australia is grass-fed. However, grain-finished beef is produced at certain times of the year.

The beef industry has been in a period of contraction since the "beef price crash" of the mid 1970s. As a result it has come to focus more on domestic market …

Bulletin No 4191 - Inputs For Beefin, D. J. Barker, P J. May, R. G. Grieve

Bulletins 4000 -

BEEFIN is a computer model (Barker et at. 1986) that calculates profit maximizing diets for finishing cattle to a specified carcass weight and fat thickness. It predicts cattle growth, feed conversion ratio, final liveweight, number of days on feed and amount of available feedstuffs to finish the cattle to specification.

BEEFIN calculates an enterprise profit and loss budget and performs a sensitivity analysis on cattle and feed price changes. A sensitivity analysis of returns to assets, variable costs and per tonne of feed fed is also calculated.

Bulletin No 4187 - Choosing Commercial Beef Bulls, David Barker

Bulletins 4000 -

This bulletin provides a method of placing realistic differences in value on young bulls offered for sale.

The prices paid for young bulls are often based on superficial appearance alone, and this has important financial implications for the purchaser. Different characteristics have either large or small effects on the net value of progeny produced. They are dependent on such factors as: the variability of different characteristics in cattle; differences in reliability of the assessment; the extent to which the characteristic is passed on to the progeny; the effect of the characteristic on realized net value of the progeny; the effect …

Growth Stimulants And Feed Additives, Norris J. Stenquist

All Archived Publications

In recent years, the most revolutionary increases in beef cattle weights and feeding efficiencies have resulted from the development and use of growth stimulants, feed additives, and antibiotics. These nonnutritive products not only improve the rate and efficiency of gain but prevent certain diseases as well. Their use has significantly improved beef cattle production efficiency and provided a greater return per dollar invested than any other factor in the livestock industry. Growth stimulants deposit increased protein in the animal without changing protein or energy intake. They are designed to provide a constant slow release of active ingredients into the animal's …

A Five-Year Case History Of Retained Ownership, D.M. Marshall, J.J. Wagner

South Dakota Beef Report, 1990

A case history of retaining ownership of steer calves from weaning through slaughter was examined for calves born in 1985 through 1989. Calves were reared to weaning at the SDSU Antelope Range Livestock Station and following weaning were managed under a custom feedlot arrangement. Retaining ownership from weaning through slaughter resulted in profits of $1.83, $215.41, $162.75, $78.58 and $80.65 (excluding interest on calf) for the 1985 through 1989 calf crops, respectively. Cattle prices, feed costs and postweaning profitability tended to vary over years considerably more than cattle performance.

Bulletin No 4158 - Western Australian Beef Industry - Economic Constraints And Future Market Outlook, Alan Peggs

Bulletins 4000 -

Since the mid 1970s there has been a substantial decline in cattle numbers in Western Australia. Most of this decline has occurred in the agricultural areas.

Much of the decline in cattle numbers can be attributed to low real cattle prices.

As a result of the fall in cattle numbers beef production has also fallen. However, the percentage fall in production has been somewhat less than the percentage decline in numbers due to a rise in the average carcass weight of animals slaughtered.

With declining beef production the amount of beef available for export has also declined. Similarly domestic consumption …

Characterization Of Hereford And Two-Breed Rotational Crosses Of Hereford With Angus And Simmental Cattle: Carcass Traits Of Steers, D.M. Marshall, M. D. Monfore, W. J. Costello, C. A. Dinkel

South Dakota Beef Report, 1989

Calf carcass traits were evaluated for Simmental (S) x Hereford (H) and Angus (A) x H cross cows in two-breed rotations and for straightbred H. Data were grouped into seven dam breed categories: straightbred Hereford (H), F1 S x H cows (SH), S x H cows of low percentage H (SHS), S x H cows of high percentage H (HSH), F1 A x H cows (AH), A x H cows of low percentage H (AHA) and A x H cows of high percentage H (HAH). Straightbred H and crossbred SH, AH, SHS and AHA cows were mated to H bulls, …