Cattlemen's Day, 2000

Permanent URI for this collectionhttps://hdl.handle.net/2097/4382

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Open Access
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:11:23Z) George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L.; junruh; jmarsden; ckastner
We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) inside rounds were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each inside round were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Percentage of thawing loss was higher (P<.05) for steaks aged 7 days than steaks aged 14 and 21 days. For CHO steaks only, cooking loss was higher (P<.05) for the 2X group compared to the 0X and 1X groups. Steaks aged 14 and 21 days had lower (P<.05) WBS than steaks aged 7 days. Cooking loss and WBS were higher (P<.05) with each increase in endpoint cooking temperature. Postmortem aging (14 or 21 days) and lower endpoint cooking temperatures were the most effective methods to improve WBS of inside round steaks.
Open Access
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:10:58Z) George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L.; junruh; jmarsden; ckastner
We used 162 top sirloin butts to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) top sirloin butts (n=54 for each) were aged for 7, 14, or 21 days and not tenderized (OX) or blade tenderized one (1X) or two (2X) times. Steaks from each top sirloin butt were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Each longer aging period resulted in lower (P<.05, more tender) WBS. In addition, steaks blade tenderized 2X had lower (P<.05) WBS than steaks not tenderized or blade tenderized 1X. Within each quality grade, WBS increased (P<.05) as endpoint cooking temperature increased. When cooked to 160 or 170°F, CHO and CAB steaks had lower (P<.05) WBS than SEL steaks. Increased aging periods and blade tenderization passes of top sirloin butt steaks improved tenderness. When cooking to higher endpoint temperatures, using higher quality grades will minimize toughness caused by cooking.
Open Access
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of strip loin
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:10:37Z) George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L.; junruh; jmarsden; ckastner
We used 162 strip loins to determine the influence of different quality grades, aging periods, blade tenderization passes, and degree of doneness on thawing and cooking loss and Warner-Bratzler shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) strip loins were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each strip loin were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. For steaks aged 7 days, all quality grade and blade tenderization treatments had similar (P>.05) WBS. For steaks aged 14 days, CHO steaks had lower (P<.05) WBS than SEL steaks, CAB tended (P=.07) to have lower WBS than SEL, 2X steaks had lower (P<.05) WBS than 1X steaks, and 1X steaks had lower (P<.05) WBS than 0X steaks. For steaks aged 21 days, CAB steaks had lower (P<.05) WBS than CHO steaks, CHO steaks had lower (P<.05) WBS than SEL steaks, and 2X steaks had lower (P<.05) WBS than 1X steaks. Among the 0X and 2X groups, CAB and CHO steaks had lower (P<.05) WBS than SEL steaks. For the 1X group, only CAB steaks had lower (P<.05) WBS than SEL steaks. Blade tenderization improved tenderness of strip steaks but should be combined with high quality grades, increased aging, and lower endpoint cooking temperatures to achieve maximum tenderness.
Open Access
Translocation of natural microflora from muscle surface to interior by blade tenderization
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:10:09Z) Hajmeer, M.N.; Ceylan, E.; Marsden, James L.; Phebus, Randall K.; jmarsden; phebus
The effect of blade tenderization on translocation of natural microflora from the surface to the interior of longissimus dorsi steaks aged for 7, 14, and 21 days was evaluated. Samples from the exterior and interior of steaks from blade-tenderized (BT) and non-blade-tenderized (N-BT) strip loins were analyzed for aerobic plate, coliform, and Escherichia coli counts. Results showed that BT translocated microorganisms (aerobic plate counts) from the exterior to the interior of muscle. Microorganism numbers increased with extended storage (P<.05). Counts of coliforms and Escherichia coli recovered from BT steaks were comparable to those from N-BT steaks because of very low exterior counts, showing the importance of good hygiene.
Open Access
Effects of postmortem aging period and blade tenderization on sensory traits of beef steaks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:06:06Z) George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L.; junruh; jmarsden; ckastner
We used 54 strip loins, 54 top sirloin butts, and 54 inside rounds, all USDA Choice grade, to determine the influence of different postmortem aging periods and blade tenderization passes on sensory panel traits. Cuts were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. All steaks were cooked to 160°F internally, and samples were evaluated by a trained sensory panel for flavor intensity, juiciness, myofibrillar tenderness, connective tissue amount, and overall tenderness. Both longer aging periods and blade tenderization passes improved tenderness of strip loin and top sirloin butt steaks without affecting either flavor or juiciness, but did not affect tenderness of top round steaks. Therefore, meat purveyors should use these technologies to improve tenderness and consistency of strip loin and top sirloin butt steaks.
Open Access
A survey on the use of blade tenderizers by beef fabrication plants
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:05:40Z) George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L.; junruh; jmarsden; ckastner
A questionnaire to determine the use of blade tenderizers in beef fabrication facilities was sent to 241 members of the North American Meat Processors Association (NAMP). Eighty-four percent of the 90 respondents used blade tenderizers. These subprimals were at least sometimes tenderized by the following percentages of respondents: tenderloins, 7.9; chuck cuts, 18; round cuts, 36; ribeyes, 38; strip loins, 56; and top sirloin butts, 62. If a processor blade-tenderized a particular cut, they tenderized a majority of their production for that cut, generally with multiple passes through the tenderizer. For example, the 62% of respondents who tenderized top sirloin butts tenderized 87% of their production of that cut with an average of 1.6 passes. Cuts were aged by 70.7% of respondents that used blade tenderizers. The average aging period was 20 days, and the range was 7 to 60 days. Our respondents fabricated 75.1% of their beef products for the hotel/restaurant industry, 13.3% for retail, and 6.0% for other markets such as export or warehouse distributors. Blade tenderization is used widely by NAMP members, most often on ribeyes, strip loins, and top sirloin butts, and often combined with aging.
Open Access
Escherichia coli O157:H7 risk assessment for blade-tenderized beef steaks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:05:15Z) Thippareddi, H.; Sporing, S.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L.
The potential translocation of E. coli O157:H7 from the surface to the interior of whole muscle by blade tenderization was evaluated. Beef top sirloin subprimals were inoculated with 106 or 103 cfu/cm2 and passed once through a Ross blade tenderization unit. Core samples showed a translocation of 3 to 4% of surface inoculum to the geometric center of the subprimal. A second study evaluated thermal destruction of E. coli O157:H7 in blade tenderized (BT) steaks compared to nontenderized (NT) steaks of three thicknesses when ovenbroiled. Subprimal surfaces were inoculated to a level of 107 cfu/cm2 and blade tenderized. Steaks cut from these subprimals were ovenbroiled to internal temperatures from 120 to 170°F, then analyzed for surviving E. coli O157:H7. At internal steak temperatures of 140°F and higher, all E. coli O157:H7 were killed in both BT and NT steaks of all thicknesses. At 130°F, about 5 log reductions were noted for both BT and NT. With oven broiling to even moderate internal temperatures, BT steaks pose no greater risk of E. coli O157:H7 infection than NT steaks.
Open Access
Quality and display life of chilled or frozen all-natural beef and beef-buffalo frankfurters
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:04:31Z) Limsupavanich, R.; Kropf, Donald H.; Hachmeister, K.A.; Loughin, T.M.; Boyle, Elizabeth A. E.; Boland, Michael A.; lboyle; loughin; mboland
Chilled (35±3°F) or frozen (0±3°F) all-natural beef and beef-buffalo frankfurters made with or without sodium nitrite (NaNO2) were evaluated. Treatments included frankfurters made with: all-natural beef without NaNO2 and displayed frozen (B0F); all-natural beef and buffalo without NaNO2 and displayed frozen (BU0F); all-natural beef with NaNO2 and displayed frozen (BNF) or chilled (BNC). Batter pH, smokehouse yield, and proximate analysis were determined. No differences (P>.05) were noted in batter pH, smokehouse yield, proximate analysis, or cooking yield. Day of display had no influence (P>.05) on oxidation. However, BU0F had the highest (P<.05) oxidation value, a measure of potential rancidity. For all treatments, instrumentally measured lightness increased during display, while redness decreased. Both B0F and BU0F had lower (P<.05) redness and nitrosoheme pigments than BNC. Purge loss increased (P<.05) with longer display. Microbial counts and pH of frozen products were not different (P>.05) during display. Nitrite-free frankfurters can be displayed frozen up to 90 days based on microbial counts, but display life may be limited to 60 days by product color. Inclusion of buffalo did not influence physical or microbiological quality of nitrite-free frozen frankfurters but may accelerate oxidative rancidity.
Open Access
Effects of pH, myoglobin form, and endpoint temperature on cooked ground beef color
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:04:13Z) Schoenbeck, M.K.; Kropf, Donald H.; Hunt, Melvin C.; Hawthorne, S.; Stroda, Sally L.; sstroda
Beef quadriceps muscles from nine pH groups (5.5 - 6.4 in .1 increments) were ground; mixed with fat (20%); formed into patties whose myoglobin was in either the oxy or deoxy state; and cooked to four endpoint temperatures (150, 160, 170, or 180°F). Internal cooked patty color was evaluated visually and instrumentally. Patties containing deoxymyoglobin with pH 6.2 or higher and cooked to 150 and 160°F were redder visually and instrumentally than those with a lower pH. Similar trends, but not as pronounced, were observed with patties containing oxymyoglobin. Deoxymyoglobin was more resistant to denaturation and, thus, made patties more susceptible to persistent red color and at a lower pH than those with oxymyoglobin.
Open Access
Thiamin and riboflavin retention in ground beef patties pasteurized by electron beam
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:03:25Z) Hachmeister, K.A.; Kropf, Donald H.; Gill, V.S.; Hunt, Melvin C.; Kaye, R.J.; Marsden, James L.; Kastner, Curtis L.; jmarsden; ckastner
This research focused on the effects of an electron beam irradiation treatment with the Repetitive High Energy Pulsed Power (PHEPP) accelerator at Sandia National Laboratories. Test variables included irradiation/storage temperatures (30 or 0°F), packaging environments (aerobic or nitrogen-flushed), and irradiation dose (0, 1.5, or 3.0 kGy). Ground beef patties formulated to a target fat level of 20% were packaged in barrier film under nitrogen (ca = 400 ppm residual oxygen) or sealed in aerobic packages (no vacuum), stored, and irradiated chilled or frozen. Thiamin and riboflavin levels were not affected (P>.05) by irradiation dose. Thiamin content of irradiated patties was greater for frozen vs. chilled and for nitrogenpackaged vs. aerobically packaged product. Riboflavin content was greater in frozen patties that were nitrogen packaged. Electron beam pasteurization by this method did not affect thiamin or riboflavin concentration of treated ground beef patties.
Open Access
Supplemental progestin increases pregnancy rates in suckled beef cows
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:03:09Z) Lamb, G.C.; Cartmill, J.A.; Hensley, B.A.; El-Zarkouny, S.E.; Marple, T.J.; Stevenson, Jeffrey S.; Grieger, David M.; jss; dgrieger
In two experiments, combining a source of progestin with the ovulation synchronization protocol using gonadotropin-releasing hormone plus prostaglandin F2a (GnRH + PGF2a) tended to increase or statistically increase pregnancy rates in suckled cows compared to GnRH + PGF2a alone. These improvements were accomplished without any detected estrus when cows were inseminated and received a second injection of GnRH at 48 hr after PGF2a.
Open Access
Use of GnRH to increase the precision of estrus and augment timed insemination in heifers treated with melengesterol acetate and PGF2
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:02:49Z) Broweleit, B.; Huston, J.E.; Grum, D.E.; Day, M.L.; Johnson, Sandra K.; sandyj
We examined the potential of adding gonadotropin-releasing hormone (GnRH) to a synchrony system based on melengestrol acetate-prostaglandin F2(MGA-PGF2) to increase the precision of synchronized estrus and augment timed artificial insemination (AI). Yearling heifers were fed MGA daily for 14 days. Nineteen days after the last feeding of MGA, all heifers were given PGF2(day 0). Heifers receiving no further treatment served as the untreated controls. In the second treatment, heifers also received an injection of GnRH on day –7. Both groups of heifers were artificially inseminated 12 hours after detected estrus. Heifers in the third treatment received GnRH on day –7 and day 2 and were inseminated (timed AI) at the time of the second GnRH injection. In comparison to a MGA-PGF2 synchronization system, addition of GnRH on day –7 did not improve the synchrony of estrus. Adding two injections of GnRH (day –7 and day 2) facilitated timed AI. However, pregnancy rate for timed AI was lower than pregnancy rate for AI 12 hours after detection of estrus.
Open Access
Factors influencing the initiation of estrous cycles and expression of estrus in beef cows
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:01:46Z) Stevenson, Jeffrey S.; jss
Body condition, parity, and days postpartum at the onset of the breeding season determine the proportion of cows that initiated first postpartum ovarian activity and ovulated before the start of the breeding season. Hormonal treatments that included both GnRH and a source of progestin enhanced expression of estrus and led to greater pregnancy rates of suckled beef cows.
Open Access
Alternatives to cash prices in fed-cattle price discovery
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:01:18Z) Mintert, J.; Schroeder, Ted C.; tcs; jmintert
Price discovery in fed cattle markets is a significant concern as cash market volume declines and trade becomes more sporadic. Producers need to consider other sources of pricing information when negotiating cash trade and long-term marketing agreements. This study evaluated several alternative price sources for producers to consider. Live cattle futures and wholesale boxed-beef prices offer the most promise; however, both also have limitations associated with their use.
Open Access
Impacts of corn and fed-cattle prices on price slides for feeder cattle
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:00:56Z) Dhuyvetter, Kevin C.; Schroeder, Ted C.; kcd; tcs
Several important determinants need to be considered when analyzing price slides (priceweight relationships) for feeder cattle. The two most economically important determinants of price-weight slides are expected fed-cattle price and corn price. Price-weight slides increase notably when corn prices decline (i.e., the premium for light-weight calves increases as feed prices decrease). Likewise, when expected fed-cattle prices increase, price-weight slides increase. Knowing this information can help producers who forward contract feeder cattle, backgrounders making decisions regarding feeding calves to various weights, and producers making feeder cattle purchase decisions.
Open Access
Measuring the finishing performance of steers and heifers
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T19:00:42Z) Langemeier, Michael R.; Jones, R.; Kuhl, Gerry L.; mlange
This study examined improvements in the finishing performance of steers and heifers from 1990 to 1998 by measuring the rate of technological change. The rates of technological change were 0.58% per year for finishing steers and 1.01% per year for finishing heifers. The relatively higher rate for heifers indicates that technological change over the study period favored the performance of heifers.
Open Access
Characterization of serum hormone profiles in growing heifers implanted with anabolic growth promotants
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T18:59:57Z) Henricks, D.M.; Kuhl, Gerry L.; Spire, M.F.; Blasi, Dale A.; Drouillard, James S.; dblasi; jdrouill
A 147-day study was conducted to determine the sequential growth responses and serum hormone profiles of growing heifer calves implanted with anabolic growth promotants. Forty eight previously nonimplanted crossbred beef heifers averaging 396 lb were assigned to one of three treatments: 1) nonimplanted controls (NC), 2) Revalor®-G (REV-G), and 3) Synovex ®-H (SYN-H). Accumulative gain response from day 84 through the end of the trial was significantly faster for both implant treatments than controls. Implant response was not consistent across time; heifers in both implant treatments gained faster than controls (P<.05) during the early (days 22-42) and later (days 64-84 and 85-105) weigh periods. By day 2, serum estradiol concentrations were increased in REV-G (P<.05) and SYN-H (P<.01) heifers relative to NC. Only REV-G contains trenbolone acetate, and none was detected in NC and SYN-H heifers, but serum levels in REV-G heifers were increased on days 2 (P<.001), 4 (P<.05), and 63 (P<.001). Only SYN-H contained testosterone; its level peaked by day 63 in SYN-H heifers. Throughout the study, progesterone was higher in NC heifers than in SYN-H or REV-G heifers, which suggests that the exogenous steroids reduced pituitary gonadotropin secretion and, thus, ovarian progesterone secretion. Our results suggest that the release of trenbolone and estradiol from REV-G implants is complete by 84 days after implanting.
Open Access
Effects of dystocia and confined calving on calf-morbidity rate from birth to weaning
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T18:59:31Z) Sanderson, M.W.; Dargatz, D.A.
An analysis was performed on data from a national survey of US beef cow-calf producers to quantify the effects of management factors on calf-morbidity risk from birth to weaning. The analysis included 2,490 herds from 23 states. A high calf-morbidity herd was defined as one with greater than 10% morbidity. The rate of dystocia in the herd was categorized into five levels. All dystocia levels were associated significantly with increased risk of being a high calf-morbidity herd. Having greater than 70% of cows and heifers calve in confinement also was associated with increased risk of being a high calf-morbidity herd. Approximately 40% of herds experienced high morbidity from the effect of dystocia and approximately 10% from the effect of confined calving. This analysis indicates that dystocia and confined calving are important factors in determining a herd’s calfmorbidity rate from birth to weaning.
Open Access
Differences in serum immunoglobulin g1 and total protein concentrations in neonatal calves on days 1, 5, and 10
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T18:48:06Z) Wankel, L.E.; Marston, T.T.; Stokka, Gerald L.; Rozell, Timothy G.; trozell
Immunoglobulin G1 (IgG1) serum concentrations are used to evaluate passive transfer of immunity in neonatal calves. Total serum proteins also can be measured to evaluate calf health. If IgG1 and total serum protein concentrations change with age, it becomes imperative to compare samples only from a narrow time period. Otherwise, differences might be due to age and not immune status. To help define this time period, blood was drawn from 10 beef calves when they were 1, 5, and 10 days of age. Serum samples were analyzed for IgG1 and total protein concentrations. Total protein concentrations decreased from days 1 to 5 (P<.05) or days 1 to 10 (P<.05), but not from days 5 to 10 (P=.46). IgG1 concentrations declined from days 1 to 10 (P<.05), but values from days 1 to 5 were similar (P=.17). Thus, it is important to collect serum on day 1 to guarantee correct results when evaluating IgG1 and total proteins collectively. However, if IgG1 alone is evaluated, serum can be collected between days 1 and 5.
Open Access
Effects of sickness on weight gain and radiant energy loss in recently received feeder cattle
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23T18:46:48Z) Spire, M.F.; Sargeant, J.M.; Drouillard, James S.; jdrouill
Sickness from undifferentiated respiratory disease in recently received feeder cattle reduced weight gain and altered radiant energy loss. Over a 35-day receiving period, weight gains were reduced 26.3% if an animal was diagnosed as sick once and 48.1% if diagnosed sick more than once. Thermal profiles obtained 10 or more days following clinical illness were cooler than profiles of animals never diagnosed as being sick. Our data suggest that respiratory disease alters metabolic activity as evidenced by reduced weight gain and a detectable decrease in radiant energy loss from the body surface.