Meat Science Commons^™

Evaluating The Shelf Life And Sensory Properties Of Beef Steaks From Cattle Raised On Different Grass Feeding Systems In The Western United States, Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang

Roman L. Hruska U.S. Meat Animal Research Center: Reports

Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to assess the impact of feeding systems on the change in microbial counts, color, and lipid oxidation of steaks during retail display, and on their sensory attributes. The systems included: conventional grain-fed (CON), 20 months-grass-fed (20GF), 25-months-grass-fed (25GF) and 20-months-grass-fed + 45-day-grain-fed (45GR). The results indicate that steaks in the 20GF group displayed a darker lean and fat …

Assessment Of Meat Quality Attributes Of Four Commercial Broiler Strains Processed At Various Market Weights, Ashleigh Jo Mueller

Graduate Theses and Dissertations

As the demand for poultry meat continues to grow, the industry is challenged with how to meet these needs of consumers. The growth rate of broilers is continuously improving in order to increase production efficiently resulting in greater yields and an increase in product to satisfy consumer needs. However, the industry has seen an increase in quality issues of the meat as growth rates and growth periods continue to increase. The objective of this study was to evaluate the effect of various strains (standard and high-yielding) and target weights on meat quality attributes such as pH, water holding capacity (WHC), …

Characterization Of Growth Patterns And Meat Quality Characteristics Of Four Commercial Broiler Strains In Small Bird And Large Bird Programs In The United States, Clay Johnny Maynard

Graduate Theses and Dissertations

Through current trends in animal protein consumption, the United States poultry industry has seen a drastic rise in production and popularity. Over the last few decades, poultry meat has surpassed both beef and pork production to become the most widely consumed animal protein. This rise may be accredited to an increased transition to more health-conscious consumers. As more consumers purchase poultry as a lean source of protein, the need for a superior quality product is of great interest to poultry integrators.

Relationships between commercial broiler lines have been well documented in previous years, but constant and intensive genetic selection in …

Free Calcium Concentration, Calpain-2 Activity, And Final Product Tenderness Of Electrically Stimulated Beef, B J. Buseman, T M. Weber, J A. Nasados, P D. Bass, J B. Van Buren, J M. Lancaster, J H. Smart, M E. Doumit, G K. Murdoch, W J. Price, K Insausti, M J. Colle

Department of Animal Science: Faculty Publications

The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three beef steers were harvested and stimulated (S) using extra-low voltage or not stimulated (NS), at exsanguination and/or 1 h postmortem, resulting in 4 different stimulation treatments: NS-NS, NS-S, S-NS, or S-S. Samples were removed from the longissimus lumborum (LL) and semimembranosus (SM) for free calcium and calpain-2 analysis on days 1, 4, and 14 postmortem. WBSF and sensory analysis steaks were removed on day 4 and frozen (4 d) or …

Using Genetic Panels To Predict Tenderness In Beef Cattle, Tanya M. Weber, Michael J. Colle, Gordon K. Murdoch, B J. Buseman, Jessica M. Lancaster, Jessie B. Van Buren, James A. Nasados, Phillip D. Bass

Department of Animal Science: Faculty Publications

Genetic panel use as a selection tool has grown in popularity in the beef industry. The objective of the study was to determine whether beef cattle genetically selected for tenderness generated a tender product. Igenity® (IT) panel results were provided by a cattle producer for 52 steers, which were harvested at a commercial harvest facility. Boneless strip loins (Institutional Meat Purchase Specifications #180; United States Department of Agriculture [USDA] Choice, n = 32; USDA Prime n = 20) were collected from the left side of each carcass and transported to the University of Idaho Meat Science Laboratory. Four steaks were …

Age End-Point Effects On Performance, Carcass Measurements, And Tenderness In Goats, Kelsey Lynn Basinger

Graduate Theses and Dissertations

Goat meat is consumed all across the world, especially in developing countries. Moreover, the meat goat industry is growing in popularity in the United States due to ethnic demand of an increasing immigrant population. The objective of this study was to measure age end-point effects on performance, carcass measurements, and tenderness in goats. Intact Kiko × Boer F1 male (n = 46) kids were born on pasture in the spring of 2014 and 2015, weaned at approximately 100 d of age, and weighed monthly. Creep feed was offered to kids from birth to weaning and a high concentrate diet was …

Growth Promoting Implants And Nutrient Restriction Prior To Feeding: Effect On Carcass Composition, Carcass Quality, And Consumer Acceptability Of Beef, Jessica Ann Robinette

Graduate Theses and Dissertations

Implant strategy and nutrient restriction prior to finishing may alter feedlot performance, as well as carcass characteristics and consumer acceptability of beef. The objectives of these studies were to determine the effect of prefinishing implant strategy and plane of nutrition on prefinishing and feedlot performance, carcass characteristics and quality, and consumer acceptability of beef. In 2 experiments, spring-born calves were weaned in the fall (Exp. 1, n =120; and Exp. 2, n = 96) and were either finished as calves (CALF-FED) or placed on a growing program with a target ADG of 0.45 kg/d (RSTR) or 0.91 kg/d (UNRSTR) before …

Characterization Of Biological Types Of Cattle (Cycle Viii): Carcass, Yield, And Longissimus Palatability Traits, T. L. Wheeler, L. V. Cundiff, S. D. Shackelford, M. Koohmaraie

Roman L. Hruska U.S. Meat Animal Research Center: Reports

The objective of this experiment was to evaluate alternative sources of tropically adapted cattle germplasm and compare them with Angus- (AN) and Hereford- (HE) sired steers. Carcass, yield, and longissimus thoracis palatability traits from F₁ steers (n = 621) obtained from mating AN and United States Meat Animal Research Center III cows to HE, AN, Brangus (BR), Beefmaster (BM), Bonsmara (BO), or Romosinuano (RO) sires were compared. Data were adjusted to constant age (426 d), carcass weight (340 kg), fat thickness (1.0 cm), fat trim percentage (25%), and marbling (Small⁰⁰) endpoints. For Warner- Bratzler and slice …

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, …

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 …