Cattlemen's Day, 2002

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Open Access
Efficiency differences in Kansas beef cow-calf production
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:24:52Z) Stryker, L.; Jones, R.; Langmeier, M.; mlange
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 efficient.
Open Access
Comparison of the beef empire days index with carcass pricing for ranking beef carcasses
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:24:31Z) King, D.A.; Jones, R.D.; Schafer, D.E.; Dikeman, Michael E.; mdikeman
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. Changes that might improve the index are identified. However, the Beef Empire Days index ranked carcasses moderately well compared to the pricing system.
Open Access
Myofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphate
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:23:55Z) Lawrence, T.E.; Waylan, A.T.; Kastner, Curtis L.; ckastner
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.
Open Access
Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:23:33Z) Lawrence, T.E.; Hunt, Melvin C.; Dikeman, Michael E.; Kastner, Curtis L.; Marsden, James L.; mdikeman; ckastner; jmarsden
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, calcium chloride treatments induced off-flavors. Considering a whole system approach that accounts for color life, microbial inhibition, shear force, and sensory traits, we recommend injecting beef longissimus with 10% of a .1M solution of calcium lactate, and do not recommend other calcium salts or concentrations.
Open Access
Effects of end-point temperature, reheating, holding time, and holding temperature on beef tenderness
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:23:10Z) Obuz, E.; Dikeman, Michael E.; mdikeman
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.
Open Access
Effects of cold shortening and cooking rate on beef tenderness
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:22:52Z) King, D.A.; Wheeler, T.L.; Koohmaraie, M.; Dikeman, Michael E.; Kastner, Curtis L.; mdikeman; ckastner
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 in a oven at 200 (SLOW) or 500°F (FAST). Sarcomere length (degree of contraction), tenderness, and the extent of degradation of structural proteins were measured. Rapid chilling caused severe muscle contraction, which had a dramatic toughening effect. At 24 hours, the cold-shortened muscle showed less protein degradation than conventionally chilled muscle. After aging 14 days, tenderness had improved and protein degradation had occurred in both cold-shortened and conventional muscles, but degradation was still less in cold-shortened muscles. The improvement in tenderness and the increase in protein degradation from 1 to 14 days were equal between cold-shortened and conventional chilling treatments but the cold-shortened muscles remained tougher. FAST cooking resulted in greater cooking losses and greater sarcomere shortening than SLOW cooking. Cooking rate did not affect the tenderness of ribeye steaks, but SLOW cooking improved the tenderness of shoulder clod steaks that are higher in connective tissue. Extreme chilling conditions, which induce cold shortening, may reduce protein degradation beyond the effect of shortening. Although aging improved the tenderness of cold-shortened muscles, they remained tougher than their conventionally chilled counterparts.
Open Access
Surface roughening during slicing reduces iridescence
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:22:30Z) Lawrence, T.E.; Hunt, Melvin C.; Kropf, Donald H.
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.
Open Access
Maximizing desirable ground beef color with cold storage and display temperatures
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:22:12Z) Mancini, R.A.; Hunt, Melvin C.; Kropf, Donald H.; Hachmeister, K.A.; Johnson, D.E.; Fox, John A.; seanfox
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.
Open Access
Timed insemination of suckled beef cows after ovulation synchronizationwith Cosynch + CIDR
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:21:50Z) Johnson, Sandra K.; Harmoney, Keith R.; Stevenson, Jeffrey S.; sandyj; kharmone; jss
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 PGF2α administration. Cows were assigned to a 2 × 2 factorial arrangement of four treatments: 1) insemination beginning at 48 vs. 60 hours after PGF2α and 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 PGF2α in a Cosynch + CIDR protocol was equally effective. Administration of GnRH at timed AI improved conception in all cycling cows and in some noncycling cows, depending on their progesterone status.
Open Access
Timed-insemination of beef heifers using Cosynch with one or two initial injections of GnRH
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:21:33Z) Grieger, David M.; Holladay, C.D.; Eborn, D.R.; dgrieger
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 (2×GnRH-Cosynch). All heifers were given a GnRH injection 2 days after PGF and inseminated at that time. Pregnancy rate for the 2×GnRH-Cosynch group (40%) was not different than that for the Cosynch group (50%) and was actually numerically lower. This trial suggested that an additional injection of GnRH 1 week prior to the Cosynch protocol was not beneficial in increasing the pregnancy rate of heifers to timed A.I.
Open Access
Mechanical force measures on uncooked beef longissimus muscle can predict tenderness of strip loin steaks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:21:15Z) Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, M.C.; Lawrence, T.E.; Boyer, John E.; Marsden, James L.; junruh; mdikeman; jboyer; jmarsden
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 needle probe and plumb bob measurements resulted in an R2 of 0.76; however, when quadratic terms for both variables were in the model, R2 was 0.80. Regressing needle probe and plumb bob measurements at 2 days postmortem with WBSF produced R2 of 0.51 and 0.45, respectively. When linear terms of both probes were combined, R2 improved to 0.77. An equation to predict WBSF including both the linear and quadratic terms of needle probe and plumb bob measurements resulted in R2 of 0.84. Using plumb bob and needle probe combined on uncooked longissimus muscle at 2 days postmortem can predict cooked WBSF and SPT of strip loin steaks aged for 14 days.
Open Access
Effects of freezing and location within the beef longissimus muscle (strip loin steak) on tenderness
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:20:53Z) Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C.; Boyer, John E.; Marsden, James L.; junruh; mdikeman; jboyer; jmarsden
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 time than fresh (non-frozen) steaks; however, no difference was found for combined thawing and cooking loss. Cores from the medial section of steaks had lower WBSF values than cores from the center section. A sensory panel found that the medial section was more tender than the lateral section and had less detectable connective tissue than the center or lateral sections or samples taken at random. The center and random treatments were juicer than the lateral section. Highest correlations between sensory panel tenderness and WBSF were obtained when the medial and lateral sections were averaged (r=−0.74, r=−0.69) and when all three sections were averaged (r=−0.70, r=−0.69) for fresh and frozen WBSF steaks, respectively. Freezing lowered WBSF values and the medial section of the steak was the most tender. An awareness of these results and potential procedural artifacts must be considered when handling and sampling steaks, and interpreting results.
Open Access
Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:20:27Z) Obuz, E.; Dikeman, Michael E.; mdikeman
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 needed more time to cook and had greater cooking loss than longissimus.
Open Access
Impacts of food safety on beef demand
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:19:34Z) Marsh, T.L.; Piggott, N.E.
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 away from pork and poultry towards beef. In other words, food safety incidents involving beef decrease beef demand and those involving pork or poultry increase beef demand. Overall, the demand responses to food safety incidents are small when compared to price effects and to previously reported estimates on health effects, such as information relating to beef and cholesterol.
Open Access
Dakota Gold®-brand dried distiller’s grains with solubles in finishing cattle diets: a preharvest strategy against acid resistant Escherichia coli and coliforms?
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:19:16Z) Gordon, C.M.; Thippareddi, H.; Lambert, D.L.; Kerr, K.; Pike, N.; Sindt, J.J.; Higgins, James J.; Phebus, Randall K.; Drouillard, James S.; phebus; jdrouill; jhiggins
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 hours post-feeding (P<0.05). Total coliforms and acid resistant E. coli at 2 and 20 hours postfeeding were not affected by dietary treatment (P>0.05). Total fecal VFAs were not affected by dietary treatment or hour sampled after feeding (P>0.05) Trial 2. Trial 2 was conducted on ruminally fistulated Jersey steers (18 head) using three levels of DDGS (0%, 30%, 75%). Rumen and fecal grab samples were taken after 4-week adaptation periods on three occasions after every animal had been on each level of the diet and had been sampled. Fecal and rumen samples were taken 2, 4, 6, 8, 12,18, and 24 hours post-feeding. Both fecal and rumen pH were unaffected by dietary treatment, yet an hour effect was noted. Dietary treatment had no effect (P>0.05) on E. coli or total coliforms cultured from rumen fluid or feces.
Open Access
Microbial flora of commercially produced vacuum packaged, cooked beef roast
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:18:48Z) Danler, R.J.; Thippareddi, H.; Boyle, Elizabeth A. E.; Phebus, Randall K.; Fung, Daniel Y. C.; Kastner, Curtis L.; lboyle; phebus; dfung; ckastner
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 aerobic, anaerobic or lactic acid bacteria or clostridia-type organisms. Combined beef and juice had less than 2 CFU/g for aerobic, anaerobic or lactic acid bacteria or clostridia-type organisms. Cooking and chilling schedules used in the manufacture of the four products we evaluated in this study limited survival and outgrowth of microorganisms.
Open Access
A study of the chemical and microbial changes in whole-plant corn silage during exposure to air: effects of a biological additive and sealing technique
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T21:03:43Z) Uriarte-Archundia, M.E.; Bolsen, K.K.; Brent, B.E.
The objectives of this study with whole-plant corn silage were to determine the effects of a biological additive and sealing technique on yeast and mold populations; and to examine the relationship between the microbial and chemical changes in the silages during exposure to air. Whole-plant corn was harvested at 80% milkline (36% DM), and ensiled at a density of 35 lb of fresh matter/ft3. Half of the pre-ensiled forage was treated with a biological additive (A) (Sil-All 4×4, Alltech, Inc.); the other half of the pre-ensiled forage was the untreated control (C). Half of the silos in the A and C groups were sealed immediately after filling (S=sealed) and the other half of the silos were sealed 48 hours after filling (DS=delayed seal). Treatments consisted of combinations of the two factors: additive (A and C) and sealing technique (S and DS). There were three, 5-gal capacity, laboratory silos per treatment. Silos were opened after 150 days, and the chemical and microbial compositions and aerobic stability of the silages determined. All four silages were moderately stable during exposure to air. The C, DS silage was the first to show a rise in temperature, which occurred after 65 hours. The two DS silages were 48 hours less stable than their S counterparts, and the two A silages were 24 hours more stable than their C counterparts. Deterioration of the silages during exposure to air was accompanied by an increase in temperature and pH, a decrease in lactic acid content, and a rapid increase in the lactate-assimilating yeast population. Treatment with a biological additive significantly improved aerobic stability, and delayed sealing reduced the aerobic stability of silages.
Open Access
Effect of source of carbohydrate and degradable intake protein in supplements on low-quality forage utilization by steers
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T20:54:39Z) Arroquy, J.I.; Cochran, R.C.; Wickersham, T.A.; Llewellyn, Donald A.; dllewell
Twelve ruminally fistulated steers were used in an experiment to study the impact of the source of carbohydrate (CHO) and degradable intake protein (DIP) in supplements on low-quality forage utilization. Treatments consisted of two different CHO types (fed at 0.16% of initial BW) each offered with an equal amount of DIP (0.087% of initial BW) but with six different proportions of non-protein nitrogen (NPN) and true protein as sources of DIP. The CHO types were starch and dextrose (a simple sugar). The different proportions of the two sources of N contributing to the DIP were 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 % of supplemental N as casein (true protein source) vs urea (NPN source), respectively. Interactions were not evident for the traits presented. Forage OM, total OM, and total digestible OM intake increased in response to an increase in the proportion of supplemental true protein. Although CHO type did not affect intake, digestibility of OM and NDF was greater when the simple sugar rather than starch served as the CHO source.
Open Access
Effect of legume persistence in endophyte-infected tall fescue pastures on forage production and steer performance
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T20:54:03Z) Lomas, Lyle W.; Moyer, Joseph L.; Kilgore, Gary L.; llomas; jmoyer
A total of 135 steers grazed high-endophyte tall fescue pasture in 1998, 1999, and 2000 that had been previously interseeded with either lespedeza, red clover, or ladino clover during 1995, 1996, and 1997. Legume cover, forage dry matter production, grazing steer performance, and subsequent feedlot performance were measured. Pastures interseeded with ladino clover produced higher stocker gains in 1998 and more available forage and legume cover in all 3 years than those interseeded with lespedeza or red clover. Legume treatment had little effect on subsequent finishing performance. Results of this study indicate that lespedeza and red clover should be seeded every year and ladino clover at least every 2 years in endophyte-infected tall fescue pasture in order to provide sufficient legume to improve performance of grazing cattle.
Open Access
A study of the chemical and microbial changes in whole-plant corn silage during fermentation and storage: effects of packing density and sealing technique
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06T20:53:44Z) Uriarte-Archundia, M.E.; Bolsen, K.K.; Brent, B.E.
The objectives of this study with whole-plant corn silage were to determine the effects of forage density after packing, and sealing technique on yeast and mold populations; and to examine the relationship between the microbial and chemical changes in the silages during the fermentation process and storage period. Whole-plant corn was harvested at 80% milkline (36% DM) and ensiled at three densities (D): D1, 23.2; D2, 33.2, and D3, 43.3 lb/ft3. Half of the silos for each density were sealed immediately after filling (S, sealed) and the other half of the silos were sealed 48 hours after filling (DS, delayed seal). The experiment was arranged in a completely randomized design with treatments being combinations of two factors: three densities (D1, D2, D3), and two sealing techniques (S, DS). There were two 3-quart capacity PVC laboratory silos per treatment. Silos were opened after 150 days, and the chemical and microbial compositions of the silages determined. Silage pH and lactic acid content were indicative of an efficient preservation. Yeast and mold populations at day 0 were high, and most of the yeasts were lactate-assimilating yeasts (LAY). LAY populations at day 0 were high, with values of 5 log10 colony forming units (CFU) per g of fresh material. Low packing density and delayed sealing resulted in higher LAY populations (P<0.01).