Browsing Cattlemen's Day by Subject "Tenderness"

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Browsing Cattlemen's Day by Subject "Tenderness"

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  • Tuma, H.J.; Grant, D.; Covington, R. (Kansas State University. Agricultural Experiment Station, 2011-03-17)
    The beef carcass quality grading system currently used has been challenged by many who say current standards are too high and that the amount of marbling to attain a given grade should be decreased.
  • Timm, R.R.; Hachmeister, K.A.; Sammel, L.M.; Rasor, A.E.; Unruh, John A.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    Aging loin strip, bottom, and eye of round steaks for 21 days decreased Warner- Bratzler Shear (WBS) values (increased tenderness). For the top round, aged semimembranosus muscle steaks tended to have lower WBS values ...
  • Lawrence, T.E.; Stephens, J.W.; Obuz, E.; Davis, J.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We explored the mechanism(s) of calcium- induced tenderization in calcium-enhanced beef muscle. At 72 hours postmortem, we injected (9% by weight) beef strip loins (n=15) with 0, 0.05, 0.1, 0.2, or 0.4 M calcium chloride ...
  • Jensen, F.E.; Erickson, D.B.; Trieb, S.E.; Tuma, H.J. (Kansas State University. Agricultural Experiment Station, 2011-03-11)
    The U.S. system of producing, marketing, and distributing farm products has been heralded as the world’s most efficient, with lower distribution costs than any other nation. Research continues to improve marketing through ...
  • Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, M.C.; Lawrence, T.E.; Boyer, John E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    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 ...
  • Powell, T.H.; Hunt, Melvin C.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    In order to predict and establish cooking times and temperatures of beef to optimize tenderness and cooked yield, a computer model was developed utilizing heat and mass transfer theories. We cooked beef semitendinosus (eye ...
  • Sutterfield, A.; Crow, B.A.; Grobbel, J.P.; Phebus, Randall K.; Dikeman, Michael E.; Hollis, Larry C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
    Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...
  • Crow, B.A.; Dikeman, Michael E.; Ray, A.N.; Houser, Terry A.; Grobbel, J.P.; Hollis, Larry C.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-30)
    Meat tenderness is the most important palatability attribute affecting consumers’ overall eating experience. Injection enhancement and blade tenderization have long been used to improve this important trait. Injection ...
  • Cundiff, L.V.; Koch, R.M.; Gregory, K.E.; Crouse, J.D.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-02)
    Preliminary data representing two of five calf crops in Cycle IV of the Germ Plasm Evaluation Program are reported. Carcass and meat data from 454 steers produced by mating 11 sire breeds to Hereford and Angus dams were ...
  • Lawrence, T.E.; King, D.A.; Obuz, E.; Yancey, E.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    We used an electric belt grill, a forced-air convection oven, and an electric broiler to cook 170 bottom round, 142 brisket, 177 top sirloin, 176 strip loin, and 136 eye of round steaks from USDA Select carcasses to ...
  • Highfill, C.M.; Font, O.E.; Kropf, Donald H.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-30)
    In semitropical climates in the United States, Bos indicus breeds of cattle, primarily the Brahman breed, are utilized in crossbreeding programs with Bos taurus cattle to improve productivity by increasing disease and ...
  • Tuma, H.J.; Allen, Dell M.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2011-03-17)
    Numerous instruments have been developed to objectively measure tenderness, an important eating characteristics of beef. The Kramer shear press and Warner-Bratzler shear show the best relationships to taste panel tenderness ...
  • Pohlman, F.W.; Zayas, J.F.; Dikeman, Michael E.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Longissimus and pectoralis muscles were removed from 10 steer carcasses at 4 days postmortem , aged for 14 days at 4 ̊F, then assigned to either ultrasound (ULS) or convection (Conv) cooking to either 144 or 15 8 ...

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