http://hdl.handle.net/2097/566 http://krex.ksu.edu/dspace/retrieve/2303 http://hdl.handle.net/2097/566 Search the Channel search http://krex.ksu.edu/dspace/simple-search http://hdl.handle.net/2097/852 Title: Moisture uptake during washing and spray chilling of Holstein and beef-type steer carcasses<br/><br/>Authors: Johnson, R.D.; Hunt, M.C.; Allen, D.M.; Kastner, C.L.; Danler, R.J.; Schrock, C.C.<br/><br/>Abstract: This study was conducted at a commercial beef slaughter plant to determine the effectsof carcass washing, intermittent spray chilling and carcass fatness on carcass weight yieldsand on moisture content of cutaneous trunci muscle and s.c. adipose tissue (AT) samplesexcised from two carcass locations. Beef steer carcasses (n = 36) initially had 12.8% moisturein AT. Immediately following washing, AT from the sirloin region had more (P < .01)moisture (24.5%) than AT from the fifth-rib region (15.6%). Fat (n = 20) and lean (n - 20)carcasses were selected, and their right and left sides were allotted alternately to either anon-spray chill cycle or to an intermittent cold water spray-chilling cycle lasting either 3 or 6h. After 20 h of chilling, carcasses subjected to the 6-h spray had 12.9% more (P < .01) ATmoisture and possessed 2.6% more moisture in the cutaneous trunci muscle than similarsamples from the non-spray chilled counterparts. In comparison, AT samples that weresubjected to the 3-h spray had 3.9% more (P < .65) moisture, and the cutaneous truncimuscle had 2.0% more moisture, than their dry-chilled counterparts. After chilling, thespray-chilled AT had substantially higher (P < .01) moisture in the fifth-rib region (26.1%)than in the sirloin (14.8%). Spray-chilled sides in the 6-h cycle gained .3% of their hotcarcass weight, whereas the corresponding non-spray sides shrank 1.2%. Spray-chilled sidessubjected to the 3-h cycle shrank .4%, and their dry counterparts shrank 1.1%. Carcasswashing and length of spray cycle had a greater influence than carcass fatness on surfacetissue moisture retention. Modulation of these factors will help control post-chilling fluctuationof carcass weights in excess of USDA regulations and yet maximize carcass weightyields. Mon, 02 Jun 2008 21:44:11 GMT http://hdl.handle.net/2097/851 Title: Nutritional regime effects on quality and yield characteristics of beef<br/><br/>Authors: Harrison, A.R.; Smith, M.E.; Allen, D.M.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H.<br/><br/>Abstract: Quality and yield characteristics of 38 crossbredsteer carcasses were evaluated to measurethe effects of four nutritional regimes: grass-fed-- winter growing ration (2.18 Mcal ME/kg),followed by summer grazing; short-fed = sameas grass-fed, followed by 49 days in drylot on ahigh grain ration (3.11 Mcal ME/kg); long-fed =same as short-fed, except fed 98 days in drylot;and forage-fed = same as grass-fed, followed by98 days in drylot on a high forage ration (2.84Mcal ME/kg).Higher marbling scores and quality gradesand a whiter external fat resulted from increasedfeeding. Lean texture did not differ(P<[.05) among feeding regimes, but tended tobe finer in longer fed cattle. Bone maturityincreased over a 98-day feeding period, butremained well within the A maturity range.Longer feeding increased carcass weight, fatthickness, ribeye area, internal fat and numericalyield grade and reduced cooler shrinkage.All taste panel responses (tenderness, desirabilityof flavor of lean and fat and juiciness) tolongissimus samples favored longer fed beef.Generally, nutritional regime did not affectshear force measurement, however, some differencesin shear force were noted in bicepsfemoris muscle. Carcasses from cattle fed thelongest time and the highest plane of nutritionhad the most desirable quality and palatabilitycharacteristics. This study indicates that carcassesfrom cattle fed a high quality ration for acertain period of time will be of acceptablepalatability regardless of marbling level or availqualitygrade. Mon, 02 Jun 2008 21:35:28 GMT http://hdl.handle.net/2097/850 Title: Ralgro-implanted bulls: Performance, carcass characteristics, longissimus palatability and carcass electrical stimulation<br/><br/>Authors: Greathouse, J.R.; Hunt, M.C.; Dikeman, M.E.; Corah, L.R.; Kastner, C.L.; Kropf, D.H.<br/><br/>Abstract: Twenty of 40 Angus bulls were implanted(I) five times with 36 mg of Ralgro| at averageintervals of 106 d, beginning near birth. Allbulls and their dams were on bluestem pastureinitially and, at an average age of 320 d bullswere fed a concentrate diet until they wereslaughtered, weighing either 454 or 499 kg. Oneside of each carcass was electrically stimulated.Average daily gain and feed efficiency of Ibulls improved 6.5 to 10.4% and 7.9 to 8.1%,respectively, depending upon the end pointcomparison with nonimplanted (NI) bulls. Implantedbulls attained their slaughter weights 42d sooner than did NI bulls. Implantationdecreased (P<.05) penis weight and length,testicle weight, volume and density, but did notaffect (P>.05) seminal vesicle and pituitaryweights. Carcasses from I bulls had more(P<.05) skeletal ossification and were fatterthan carcasses from NI bulls. Marbling scores,quality grades and longissimus cooking lossesand juiciness scores were not affected (P>.05)by implantation. Taste panel flavor intensityand detectable connective tissue scores werehigher (P<.05) for steaks from I bulls thanfrom NI bulls. Longissimus steak tendernessevaluations were higher (P<.05) for both Islaughter groups than for the NI light-weight group and were higher (P<.05) for the I lightweightgroup than for the NI heavy-weightgroup. Longissimus tenderness tended (P = .11)to be higher for steaks from the I heavy-weightgroup than those from the NI heavy-weightgroup. Electrical stimulation produced (P<.05)a softer, coarser textured lean, but it did notaffect lean color, marbling or quality grade.Steaks from electrically stimulated sides tendedto have higher (P = .09) myofibrillar tendernessscores and lower (P = .06) flavor scores thansteaks from nonstimulated sides. Mon, 02 Jun 2008 20:56:01 GMT http://hdl.handle.net/2097/849 Title: The effect of coring method on beef longissimus muscle shear force values<br/><br/>Authors: Francis, S.J.; Allen, D.M.; Kastner, C.L.; de Felicio, P.E.<br/><br/>Abstract: Thirty Zebu steer carcasses were selected atSao Paulo, Brazil commercial slaughter facilityon the basis of A, C or E USDA beef carcassmaturity standards. The longissimus muscle ofthe short loin was excised 7 days postmortem,and a 2.54-cm steak was removed for Warner-Bratzler shear evaluation. The remainingportion of the meat was vacuum-packaged andstored an additional 14 days. At that time,another 2.54-cm steak was removed for Warner-Bratzler shear evaluation. After cooking, handcores were taken parallel to the orientation ofthe majority of the muscle fibers, and anotherset from the same steak was taken by machine,perpendicular to the steak's cut surface, withoutregard to muscle fiber orientation. There wereno differences (P>.10) in shear force valuesbetween steaks from different maturity groups,regardless of coring method. Simple correlationcoefficients between coring methods acrossmaturity groups were .81 and .80 (P<.001) forsteaks cut 7 and 21 days postmortem, respectively.Spearman rank correlation coefficientsfor the same data were .84 and .75 (P<.001).Warner-Bratzler shear tests on longissimusmuscle cores obtained by either coring methodresulted in the same relative data interpretation. Mon, 02 Jun 2008 20:45:22 GMT