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The objective of this research was to determine the effects of feeding zilpaterol hydrochloride (ZH) for 0, 20, 30, or 40 d before slaughter (ZH0, ZH20, ZH30, or ZH40, respectively) on semimembranosus (SM) color development and stability. A 7.62-cm-thick portion was removed from 60 beef steer SM subprimals and stored (2 degrees C) for 21 d; then two 2.54-cm-thick steaks were cut, overwrapped with polyvinyl chloride (PVC) film, and assigned to 0 or 3 d of display. Remaining portions of the subprimals were stored in a vacuum for 10 d and then enhanced 10% to a meat concentration of 0.3% sodium chloride, 0.35% phosphate, and 0.05% rosemary extract. Steaks were packaged in a high-oxygen (HO-MAP) or carbon monoxide (CO-MAP) modified atmosphere and assigned to 0, 3, or 5 d (HO-MAP) or 0 or 9 d (CO-MAP) of display. The deep (DSM) and superficial (SSM) portions of steaks were evaluated for initial color, display color, discoloration, pH, L*, a*, b*, hue angle, and saturation indices. For steaks in PVC, no differences (P > 0.05) occurred in initial or discoloration color scores because of ZH feeding duration. The enhanced SSM steaks from ZH20 in PVC were brighter red (P < 0.05) than SSM steaks from ZH40 in PVC. The DSM in PVC had less (P < 0.05) pH and paler (P < 0.05) color than the SSM. Display color scores for the DSM of PVC steaks were brighter red (P < 0.05) than the SSM initially (d 0 and 1), but the DSM discolored faster (P < 0.05) than the SSM on d 1 to 3. The SM steaks from steers fed ZH20 or ZH30 were slightly brighter and less discolored during display in PVC than the ZH40 diet. For enhanced steaks in HO-MAP, the DSM of ZH20 and ZH30 diets displayed 4 d and the DSM of ZH20 displayed 5 d was a brighter (P < 0.05) red than the DSM from ZH40. At display d 1 and 5, the SSM of ZH20 steaks in HO-MAP was a brighter (P < 0.05) red than SSM steaks from ZH40. The SSM of ZH40 HO-MAP steaks was darker (P < 0.05) red on d 3 than the SSM from other diets. For enhanced steaks in CO-MAP, ZH30 steaks were brighter (P < 0.05) red than ZH0 or ZH40 steaks on d 0 and 9 of display. Steaks in CO-MAP from all feeding durations were less than 20% discolored through d 9. The DSM was lighter (P < 0.05) than the SSM on d 0 for steaks packaged in HO-MAP and CO-MAP. Feeding cattle ZH for 20 or 30 d will yield steaks with color characteristics equal to or better than steaks from control cattle, whereas feeding ZH for 40 d will likely produce less desirable meat color traits.

The objective of these studies was to evaluate the effects of zilpaterol hydrochloride (ZH), fed for 0, 20, or 30 d, on meat quality attributes of calf-fed Holstein steers. Steers were slaughtered at a commercial facility, and carcasses were selected by HCW to represent the pen mean. Further carcass selection was based on quality grade (Choice and Select) and yield grade. Proximate composition, measures of water holding capacity, and tenderness using Warner-Bratzler shear force after 7, 14, or 21 d postmortem were evaluated on the shoulder clod (triceps brachii), top butt (gluteus medius), and strip loin (longissimus lumborum). Percentage of purge for the 3 subprimals was not different (P0.05) among ZH treatments. Steers fed ZH for 20 d or 30 d had decreased (P0.05) percentages of fat in the triceps brachii, compared with 0-d ZH. Percentage of fat was less (P0.05) in the gluteus medius and longissimus lumborum when steers were fed ZH for 30 d compared with those steers fed ZH for 0 d. Percentage of fat was greater in Choice triceps brachii (P0.05) and longissimus lumborum (P0.10) compared with Select. Thaw loss was not different (P0.05) for any muscle due to ZH treatment. Only longissimus had a greater (P0.05) cooking loss with ZH treatment. Cooking loss was not different (P0.05) for the gluteus medius or longissimus lumborum due to quality grade or aging day. At each aging day, the 20- and 30-d ZH longissimus lumborum had greater (P0.05) shear force values than 0 d; however, 20- and 30-d ZH had a greater absolute change in shear force from 7 to 21 d than that of 0 d ZH. Triceps brachii steaks were less tender (P0.05) after ZH treatment, but gluteus medius steaks were not different (P0.05). There was no difference (P0.05) in shear force due to quality grade. Results illustrate the use of ZH in calf-fed Holstein steers will have minimal effects on purge, thaw, or cooking loss. Percentage of intramuscular fat will decrease, especially when fed for longer durations. Steaks from ZH treated steers were tougher than steaks from control animals at all aging times, but ZH steaks became more tender with postmortem aging.

To determine the effects of feeding zilpaterol hydrochloride (ZH) for 0, 20, 30, or 40 d (ZH0, ZH20, ZH30, ZH40) on semimembranosus (SM) steak color and color stability in 3 packaging systems, SM subprimals were removed from 60 calf-fed Holstein steers 24 h postmortem. A 7.62-cm-thick portion was removed from each subprimal and stored (2 degrees C) for 21 d; then two 2.54-cm-thick steaks were cut, overwrapped with polyvinyl chloride (PVC) film, and assigned to 0 or 3 d of display. Remaining portions of the subprimals were vacuum packaged for 10 d and then enhanced (10% with a solution containing 0.3% sodium chloride, 0.35% phosphate, and 0.05% rosemary extract), cut into steaks, packaged in high-oxygen (HO-MAP) or carbon monoxide (CO-MAP) modified atmosphere packaging (MAP), and assigned to 0, 3, or 5 d (HO-MAP) or 0 or 9 d (CO-MAP) of display. Panelists evaluated the deep and superficial portions of SM steaks for initial color, display color, discoloration, pH, L*, a*, b*, hue angle, and saturation indices. Feeding duration did not affect (P > 0.05) initial color scores of steaks in PVC. Steaks displayed in PVC from ZH20 or ZH30 diets were slightly brighter and less discolored than the ZH40 treatment. For enhanced steaks in HO-MAP, ZH20 steaks were darker on d 5 (P 0.05) to have improved display color compared with other dietary regimens; however, steaks in CO-MAP from all feeding durations had less than 20% metmyoglobin through d 9 of display. Overall, feeding ZH20 might result in steaks with slightly less color stability when packaged in HO-MAP; however, feeding ZH20 or ZH30 to calf-fed Holstein steers will yield steaks that have equal to or more desirable color traits when packaged in PVC or CO-MAP. Regardless of ZH feeding regimen, HO-MAP and CO-MAP extended the color life of the SM. The CO-MAP system minimized color differences between the superficial and deep portions of the SM muscle and extended total case life compared with traditional and HO-MAP packaging.

This research explores the relationship between generally accepted and alternative cattle age-prediction methods and chronological age. Cattle (n = 386) of documented ages ranging from 370 to 1,115 d of age were used. Dentition (DEN), USDA maturity score (MS), lens weight (LW), and lens total N (LN) content were used as possible predictors of age. Correlations with age were determined: LW (r = 0.77); DEN (r = 0.74); LN (r = 0.71); and MS (r = 0.64). Stepwise backward regression was used to generate an age prediction equation: Age (mo) = -21.79 + 17.23(LW, g) + 0.038(DEN). By this equation, 38% of cattle

The objectives were to determine the effects of packaging atmosphere and injection-enhancement on tenderness, sensory traits, desmin degradation, and display color of different beef muscles. Longissimus lumborum (LL; n = 12 pairs), semitendinosus (ST; n = 12 pairs), and triceps brachii (TB; n = 24 pairs; 12 from the same carcasses as the LL and ST and 12 additional pairs) were obtained from the same USDA Select, A-maturity carcasses. On d 7 postmortem, each muscle from one side of the carcass was injection-enhanced, and each muscle from the other side was nonenhanced. Steaks 2.54-cm thick were cut from the muscles and packaged in vacuum packaging (VP), ultra-low oxygen with CO (ULO(2)CO; 0.4% CO/35% CO(2)/69.6% N(2)) modified atmosphere packaging (MAP), or high-oxygen MAP (HiO(2); 80% O(2)/20% CO(2)) and assigned to 14-d tenderness or display followed by 18- or 28-d tenderness measurement. Steaks packaged in HiO(2) MAP were in dark storage (2 degrees C) for 4 d and all other steaks for 14 d. Steaks for Warner-Bratzler shear force, sensory panel (n = 8 trained panelists), and desmin degradation were cooked to 70 degrees C. Steaks were displayed under fluorescent lighting (2,153 lx, 3,000 K) for 7 d. Trained color panelists (n = 10) assigned display color scores. Enhanced steaks had lower (P 0.05) by packaging or enhancement. Enhanced steaks were darker (P < 0.05) initially than nonenhanced steaks. Steaks packaged in HiO(2) MAP discolored faster (P < 0.05) and to a greater extent (P < 0.05) than steaks packaged in VP or ULO(2)CO MAP. Nonenhanced muscles packaged in VP and ULO(2)CO MAP had more stable display color and very desirable tenderness and flavor compared with those packaged in HiO(2) MAP.

The objective of this study was to determine the effects of oral administration of sodium citrate (CIT) or acetate (ACE) to pigs on blood parameters, postmortem glycolysis, pH decline, and quality attributes of pork. Previous studies have shown that CIT has the potential to inhibit phosphofructokinase (PFK), a key enzyme in postmortem muscle glycolysis. In Exp. 1, CIT, ACE, or water was orally administered (0.75 g/kg of BW) to 24 pigs. After a 30-min rest, pigs were exercised, and blood samples were taken at 45 and 75 min after oral treatment. Citrate and ACE tended (P = 0.08) to increase blood pH and increased (P = 0.02) bicarbonate levels immediately after exercise. After a 30-min rest, blood pH of pigs administered ACE tended (P = 0.09) to remain higher, whereas blood pH of CIT-treated pigs was similar to that of control pigs. Bicarbonate levels in ACE- and CIT-treated pigs were still greater (P 0.10) on muscle pH or postmortem concentrations of the glycolytic metabolites of glucose-6 phosphate, fructose-6 phosphate, fructose-1,6 bisphosphate, glyceraldehyde-3 phosphate, dihydroxyacetone phosphate, or lactate. Minor, but inconsistent, differences in quality attributes were found in LM chops, and no differences in quality attributes were found between control and CIT- or ACE-treated pigs for inside and outside semimembranosus muscles (P > 0.10). There was no significant inhibition of the PFK enzyme by orally administered CIT or ACE; however, the PFK glycolytic metabolite data analysis indicated that PFK was a main regulatory enzyme in postmortem muscle.

Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-maturity carcasses were assigned to either 14-d tenderness measurement or to display and then to 18-d [80% O(2), 20% CO(2) (HiO(2)) modified atmosphere packaging (MAP)] or 28-d [vacuum package (VP) and ultra low (ULO(2)) plus CO MAP blends] tenderness measurement. Loins were then fabricated on d 7 postmortem into 2.54-cm-thick steaks. Steaks 8 to 10 caudal to the first 7 steaks were bisected, assigned to a packaging treatment, and used for internal cooked color. One full steak was used for initial tenderness. Packaging treatments were as follows: vacuum-packaging (VP); 80% O(2), 20% CO(2) (HiO(2)); 0.4% CO, 35% CO(2), 64.6%N(2) (ULO(2)CO); 0.4% CO, 99.6% CO(2) (ULO(2)COCO(2)); 0.4% CO, 99.6% N(2) (ULO(2)CON(2)); or 0.4% CO, 99.6% Ar (ULO(2)COAr). Steaks packaged in HiO(2) MAP were in dark storage (2 degrees C) for 4 d, and all other steaks were in dark storage for 14 d. Steaks were displayed under fluorescent lighting (2,153 lx; 3,000 K) for 7 d, with instrumental color measured on d 0 and 7 of display. Trained color panelists (n = 10) assigned color scores. Steaks for Warner-Bratzler shear force and cooked color were cooked to 70 degrees C. Steaks packaged in the 4 ULO(2) MAP blends with CO had no change (P > 0.05) or increased (P 0.05) in Warner-Bratzler shear force on d 14 postmortem. Steaks packaged in HiO(2) MAP were less tender (P < 0.05) than the other treatments at the end of display but had 10 d less aging due to a shorter dark storage period. Steaks packaged in HiO(2) had the lowest (P < 0.05) a* values for internal cooked color of all packaging treatments. Steaks packaged in ULO(2)COCO(2) and VP had intermediate a* values, whereas those packaged in ULO(2)COAr, ULO(2)CO, and ULO(2)CON(2) had the greatest (P < 0.05) a* values for internal cooked color. Ultra-low oxygen packaging treatments had longer fresh color stability than steaks packaged in HiO(2) MAP and equal or better tenderness. Packaging atmospheres altered the internal cooked color, with steaks packaged in HiO(2) MAP exhibiting premature browning.

An experiment was conducted to evaluate the effects of grain processing and lipid addition to finishing diets on cattle performance, carcass characteristics, and meat quality. Eighty Hereford x Angus steers (384 kg +/- 17 kg of BW) were fed diets containing steam-flaked corn (SFC) or dry-rolled corn (DRC) with and without the addition of tallow (SFC/Fat and DRC/Fat) or steam-flaked corn with ground flaxseed (SFC/Flax). Ribeye steaks from steers fed SFC, SFC/Fat, or SFC/ Flax were used to evaluate the effects of fat source on meat quality. Cattle fed SFC and SFC/Fat tended to have greater ADG, G:F, HCW, and USDA yield grade, compared with those fed DRC and DRC/Fat (P < 0.10). Steaks from steers fed SFC/Flax developed a detectable off-flavor (P < 0.05) compared with steaks from steers fed SFC and SFC/Fat, and steaks from steers fed SFC retained desirable color longer than those from steers fed SFC/Flax (P < 0.05). Feeding SFC/Flax increased deposition of alpha-linolenic acid in muscle tissue compared with feeding SFC or SFC/Fat (P < 0.01). Dietary treatment did not cause differences in tenderness, juiciness, or flavor intensity. Ground flaxseed can replace tallow in finishing diets without loss in performance, but flax may affect flavor and color stability of beef. Feeding flaxseed can effectively alter composition of carcass tissues to yield beef that is high in n-3 fatty acids.

Forty crossbred wethers (BW = 28.7 kg) were used to evaluate the effects on LM lipid composition of diets containing high and low levels of vitamin A. Four treatments arranged as a 2 x 2 factorial with a completely random design were investigated: backgrounding (BG) and finishing (FN) with no supplemental vitamin A (LL); BG with no supplemental vitamin A and FN with high vitamin A (6,600 IU/kg of diet, as fed) supplementation (LH); BG with high vitamin A supplementation and FN with no vitamin A supplementation (HL); and BG and FN with high vitamin A (HH) supplementation. Diets included cracked corn (62.4%), soybean meal (16.0%), cottonseed hull pellets (14.8%), and supplement (7%), and contained100 IU of vitamin A/kg (as fed) from carotenes before vitamin A was added. During the BG period (d 1 to 56), feed intake was restricted to achieve 0.22 kg of ADG. During the FN period (d 57 to 112), lambs consumed the same diet ad libitum. Lambs were weighed every 14 d, and blood was sampled every 28 d to evaluate changes in serum fatty acids and vitamin A levels. Lambs were slaughtered after 112 d. Lipid composition was determined for liver and LM. There were no treatment differences (P0.05) in feed intake, ADG, or final BW. Carcass weights were not affected by vitamin A treatment (P0.20), although backfat thickness tended to be different between HL and LL lambs (0.80 vs. 0.64 cm, respectively; P = 0.08). Carcasses from the HH group had greater (P0.05) marbling scores than those from the LL group (514 vs. 459) and had 25.8% more extractable intramuscular lipids (3.88 vs. 3.08% for HH and LL, respectively; P0.05); the LH and HL treatments were intermediate. Interestingly, the LL group had the greatest increase in serum fatty acids throughout the experimental period (change of 127 vs. 41 microg/g for LL and HH, respectively; P0.01). The degree of saturation of fatty acids was not affected by treatment (P = 0.18) in the serum but was affected in the longissimus thoracis fat. Oleic acid increased and linoleic acid decreased in the longissimus thoracis of HH-treated lambs (P0.02). These data suggest that increases in total intramuscular lipids may be achieved with high levels of vitamin A supplementation for 112 d in young lambs.

Bovine respiratory disease (BRD) is the most costly feedlot disease in the United States. Selec- tion for disease resistance is one of several possible interventions to prevent or reduce the economic loss associated with animal disease and to improve animal welfare. Undesirable genetic relationships, however, may exist between production and disease resistance traits. The objectives of this study were to estimate the phenotypic, environmental, and genetic correlations of BRD with growth, carcass, and LM palatability traits. Health records on 18,112 feedlot cattle over a 15-yr period and slaughter data on 1,627 steers over a 4-yr period were analyzed with bivariate animal models. Traits included ADG, adjusted carcass fat thickness at the 12th rib, marbling score, LM area, weight of retail cuts, weight of fat trim, bone weight, Warner-Bratzler shear force, tenderness score, and juiciness score. The

Associations between 3 commercially available genetic marker panels (GeneSTAR Quality Grade, GeneSTAR Tenderness, and Igenity Tender-GENE) and quantitative beef traits were validated by the US National Beef Cattle Evaluation Consortium. Validation was interpreted to be the independent confirmation of the associations between genetic tests and phenotypes, as claimed by the commercial genotyping companies. Validation of the quality grade test (GeneSTAR Quality Grade) was carried out on 400 Charolais x Angus crossbred cattle, and validation of the tenderness tests (GeneSTAR Tenderness and Igenity Tender-GENE) was carried out on over 1,000 Bos taurus and Bos indicus cattle. The GeneSTAR Quality Grade marker panel is composed of 2 markers (TG5, a SNP upstream from the start of the first exon of thyroglobulin, and QG2, an anonymous SNP) and is being marketed as a test associated with marbling and quality grade. In this validation study, the genotype results from this test were not associated with marbling score; however, the association of substituting favorable alleles of the marker panel with increased quality grade (percentage of cattle grading Choice or Prime) approached significance (P < or = 0.06), mainly due to the effect of 1 of the 2 markers. The GeneSTAR Tenderness and Igenity TenderGENE marker panels are being marketed as tests associated with meat tenderness, as assessed by Warner-Bratzler shear force. These marker panels share 2 common mu-calpain SNP, but each has a different calpastatin SNP. In both panels, there were highly significant (P < 0.001) associations of the calpastatin marker and the mu-calpain haplotype with tenderness. The genotypic effects of the 2 tenderness panels were similar to each other, with a 1 kg difference in Warner-Bratzler shear force being observed between the most and least tender genotypes. Unbiased and independent validation studies are important to help build confidence in marker technology and also as a potential source of data required to enable the integration of marker data into genetic evaluations. As DNA tests associated with more beef production traits enter the marketplace, it will become increasingly important, and likely more difficult, to find independent populations with suitable phenotypes for validation studies.

Use of poultry fat in the finishing diets of steers has not been studied as a potential source of added energy. Therefore, 60 Angus crossbred steers were fed 1 of 3 dietary treatments consisting of 1) a corn-soybean meal control diet devoid of added fat; 2) the control diet formulated with 4% tallow; or 3) the control diet formulated with 4% poultry fat. Addition of fat did not (P = 0.17) affect ADG for the 112-d study. The inclusion of tallow in the diet reduced (P or = 0.14). The inclusion of fat in the diet did not (P > or = 0.15) affect carcass characteristics. Steaks from the steers consuming diets with added fat were darker (lower L* value; P or = 0.10) affect any other objective color measurements or discoloration scores during retail display. Thiobarbituric acid reactive substances for LM steaks did not differ (P = 0.21) by dietary treatment. The cooked LM steaks from steers fed poultry fat did not (P > or = 0.80) differ in juiciness or flavor intensity from steaks of steers fed the control or tallow diets. There were also no differences (P = 0.18) in off flavors as a result of added dietary fat. In the LM and adipose tissue, percentages of total SFA were increased (P = 0.05) by adding supplemental fat to the diet, regardless of source. In the LM, total MUFA were decreased (P = 0.02) by adding supplemental fat. Conversely, diet did not (P > or = 0.14) affect the proportions of total PUFA in either tissue or total MUFA in the adipose tissue. Results indicated that replacing beef tallow in finishing diets with poultry fat, a more economical energy source, had no detrimental effects on growth performance, carcass characteristics, retail display life, fatty acid profiles, or palatability.

Meat retailers have reported bone marrow discoloration to be a problem, especially in modified atmosphere packages (MAP). Therefore, it is important to determine the prevalence and cause(s) of bone marrow discoloration in different beef bones and packaging systems. Thirty-six beef humeri, ribs, scapulas, and thoracic vertebrae from USDA Select and Choice carcasses were obtained from a commercial abattoir, cut into 2.54-cm-thick sections at 4 d postmortem, and packaged into 1 of 3 systems: 1) polyvinyl chloride film (PVC) overwrap; 2) high-oxygen (80% O 2, 20% CO 2 ) MAP; and 3) ultra-low-oxygen (70% N 2 , 30% CO 2 ) MAP. Instrumental reflectance and visual color scores were taken on d 0, 2, and 4, and on d 0 to 4 of display, respectively. Bone marrow was extracted from humeri, ribs, and thoracic vertebrae for analysis but not from scapulas. Ribs, scapulas, and thoracic vertebrae packaged in PVC and high-oxygen MAP developed undesirable gray or black discoloration. In ultra-low-oxygen MAP, mean visual color scores were acceptable throughout the entire display period. Discoloration (darkening) was more extensive for ribs, scapulas, and thoracic vertebrae than for humeri, especially for bones packaged in PVC and high-oxygen MAP. Humeri had lower (P < 0.05) a* values (larger positive a* values indicate a redder color) than the other bones. The a* values for ribs, scapulas, and thoracic vertebrae decreased (P < 0.05) over time. Chroma showed that bone marrow discolored during display, but graying was dramatically less for all bones packaged in ultra-low-oxygen MAP and for humeri in PVC and high-oxygen MAP. Humeri marrow had lower (P < 0.05) 2-thiobarbituric acid reactive substances (TBARS) than did ribs and thoracic vertebrae marrow. Ultra-low-oxygen MAP resulted in the least amount of change in TBARS from d 0 to 4, whereas thoracic vertebrae marrow had greater (P < 0.05) TBARS values at d 4 of display than at d 0 in PVC and high-oxygen MAP. Humeri marrow had dramatically less total Fe and hemoglobin than did that of ribs and thoracic vertebrae for all packaging systems. Myoglobin was undetectable in humeri marrow. The much larger amounts of Fe and hemoglobin in ribs and thoracic vertebrae likely contribute to marrow discoloration. Bone marrow discoloration was distinct in ribs, scapulas, and thoracic vertebrae packaged in PVC or high-oxygen MAP. Bones packaged in ultra-low-oxygen MAP had minimal discoloration.

Little information is available in the literature on the interrelationships and interactions among pH, aging time, marbling, and maturity on the flavor profile of some beef muscles commonly used for steaks. To investigate these effects on beef flavor, the infraspinatus (top-blade steak) from the chuck clod, the gluteus medius (top-sirloin steak) from the sirloin, and the psoas major (tenderloin steak) from the loin were obtained from A- (n = 80) and B-maturity (n = 60) carcasses with either Slight (n = 68) or Small (n = 72) marbling, and with either normal ( or = 6.0; n = 60) pH. Muscles were selected from two commercial processing plants at six different sampling times to evaluate factors that affect the flavor profile of cooked beef steaks. Muscles were vacuum-aged for 7, 14, 21, or 35 d, and a highly trained, flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Numerous statistical interactions (P < 0.05) were detected for flavor attributes of the different muscles. In general, muscles from high pH (dark cutting) carcasses had less typical beef flavor identity and less brown-roasted flavor than those from carcasses with normal pH. Aging longer than 21 d generally decreased beef flavor identity. Top-blade steaks generally had less intense beef flavor identity and more intense bloody/serumy flavor than did top-sirloin and tenderloin steaks. Tenderloin and top-sirloin steaks of normal pH generally had the most brown-roasted flavor, especially when aged 21 d or less. Small degree of marbling generally resulted in a more rancid flavor compared with Slight marbling, but marbling had no other appreciable effects on the flavor profile. Aging steaks for 35 d increased (P < 0.05) the metallic flavor compared with aging for only 7 or 14 d. Top-sirloin steaks had a more intense (P < 0.05) sour flavor than did top-blade steaks, and steaks from carcasses with a high pH were more rancid (P < 0.05) than steaks from carcasses with normal pH. Vacuum-aging top-blade, top-sirloin, and tenderloin steaks to 21 or 35 d postmortem generally increased metallic and rancid flavors and increased sour flavor in top-sirloin steaks that were high in pH.

Carcass and Warner-Bratzler shear force (WBSF) data from strip loin steaks were obtained from 7,179 progeny of Angus, Brahman, Brangus, Charolais, Gelbvieh, Hereford, Limousin, Maine-Anjou, Red Angus, Salers, Shorthorn, Simbrah, Simmental, and South Devon sires. Trained sensory panel (TSP) evaluations were obtained on 2,320 steaks sampled from contemporary groups of progeny from one to five sires of each breed. Expected progeny differences for marbling and WBSF were developed for 103 Simmental sires from 1,295 progeny, 23 Shorthorn sires from 310 progeny, and 69 Hereford sires from 1,457 progeny. Pooled phenotypic residual correlations, including all progeny, showed that marbling was lowly correlated with WBSF (-0.21) and with TSP overall tenderness (0.18). The residual correlation between WBSF and TSP tenderness was -0.68, whereas residual correlations for progeny sired by the three Bos indicus breeds were only slightly different than for progeny sired by Bos taurus breeds. The phenotypic range of mean WBSF among sires across breeds was 6.27 kg, and the phenotypic range among breed means was 3.93 kg. Heritability estimates for fat thickness, marbling score, WBSF, and TSP tenderness, juiciness, and flavor were 0.19, 0.68, 0.40, 0.37, 0.46, and 0.07, respectively. Ranges in EPD for WBSF and marbling were -0.41 to +0.26 kg and +0.48 to -0.22, respectively, for Simmentals; -0.41 to +0.36 kg and 0.00 to -0.32, respectively, for Shorthorns; and -0.48 to +0.22 kg and +0.40 to -0.24, respectively, for Herefords. More than 20% of steaks were unacceptable in tenderness. Results of this study demonstrated that 1) selection for marbling would result in little improvement in meat tenderness; 2) heritability of marbling, tenderness, and juiciness are high; and 3) sufficient variation exists in WBSF EPD among widely used Simmental, Shorthorn, and Hereford sires to allow for genetic improvement in LM tenderness.

Two experiments were conducted to determine the effectiveness of using mechanical probes and objective color measurement on beef LM to predict cooked tenderness. In Exp. 1, sharp needle (SN), sharp blade (SB), blunt needle (BN), blunt blade (BB), and plumb bob (PB) probes were used to measure uncooked LM (n = 29) at 2 d postmortem in both a perpendicular and parallel orientation to the long axis of the strip loin. Additionally, instrumental color measurements were measured on uncooked muscle at 2 d postmortem. Steaks for trained sensory panel (TSP) and Warner-Bratzler shear force (WBSF) measurements were aged 14 d postmortem before cooking. Probe measurements taken perpendicular to the long axis of the LM were not correlated (P = 0.22 to 0.82) to TSP tenderness. Probe measurements (BB, BN, SN, SB, and PB) taken parallel to the long axis were correlated to TSP tenderness (r = -0.57, -0.40, -0.77, -0.52, and -0.53, respectively). A regression equation using the SN probe to predict TSP tenderness had a R2 value of 0.74. The SB probe combined with L* accounted for 45% of the variation in TSP tenderness, whereas the PB probe combined with L* accounted for 56% of the variation in TSP tenderness. A second experiment (n = 24) was conducted using the SN, SB, and PB probes on uncooked sections at 2 d and on cooked steaks at 14 d postmortem. Probe measurements on cooked steaks were not correlated to TSP tenderness. New regression equations were calculated using the probe measurements on uncooked steaks from both experiments. Prediction equations formulated with L* values and either SN, SB, or PB probes accounted for 49, 50, and 47% of the variability in TSP tenderness scores, respectively. An equation using WBSF of cooked steaks to predict TSP tenderness had an R2 of 0.58. Of the steaks predicted to be tender (predicted tenderness > 5.0) by the equations using the SN, SB, and PB probes on uncooked steaks and WBSF on cooked steaks, 85, 88, 80, and 84%, respectively, were actually tender (TSP tenderness > 5.0). Mechanical probe measurements of uncooked steaks at 2 d postmortem can potentially classify strip loins into groups based on tenderness, as well as WBSF measurements, which are more costly and time consuming.

Data from the first four cycles of the Germplasm Evaluation Program at the U.S. Meat Animal Research Center (USMARC) were used to investigate genetic relationships between mature weight (MW, n = 37,710), mature weight adjusted for body condition score (AMW, n = 37,676), mature height (HT, n = 37,123), and BCS (n = 37,676) from 4- to 8-yr old cows (n = 1,800) and carcass traits (n = 4,027) measured on their crossbred paternal half-sib steers. Covariance components among traits were estimated using REML. Carcass traits were adjusted for age at slaughter. Estimates of heritability for hot carcass weight (HCWT); percentage of retail product; percentage of fat; percentage of bone; longissimus muscle area; fat thickness adjusted visually; estimated kidney, pelvic, and heart fat percentage; marbling score; Warner-Bratzler shear force; and taste panel tenderness measured on steers were moderate to high (0.26 to 0.65), suggesting that selection for carcass and meat traits could be effective. Estimates of heritability for taste panel flavor and taste panel juiciness were low and negligible (0.05 and 0.01, respectively). Estimates of heritability from cow data over all ages and seasons were high for MW, AMW, and HT (0.52, 0.57, 0.71; respectively) and relatively low for BCS (0.16). Pairwise analyses for each female mature trait with each carcass trait were done with bivariate animal models. Estimates of genetic correlations between cow mature size and carcass composition or meat quality traits, with the exception of HCWT, were relatively low. Selection for cow mature size (weight and/or height) could be effective and would not be expected to result in much, if any, correlated changes in carcass and meat composition traits. However, genetic correlations of cow traits, with the possible exception of BCS, with HCWT may be too large to ignore. Selection for steers with greater HCWT would lead to larger cows.

Two experiments were conducted to investigate mechanical measures of tenderness on uncooked USDA Select longissimus muscle as a means to predict Warner-Bratzler shear force (WBSF) and trained sensory panel tenderness (SPT) of cooked steaks. In Exp. 1, strip loins (n = 24) were aged 14 d postmortem and fabricated into steaks (2.54 cm). Medial, center, and lateral locations within uncooked steaks were evaluated by a plumb bob device and correlated with WBSF and SPT of cooked steaks. In Exp. 2, 24 strip loins were used to evaluate how well plumb bob and needle probe devices used on uncooked steaks predicted WBSF and SPT of cooked steaks. At 2 d postmortem, two steaks were fabricated from the anterior end. One uncooked steak (2.54 cm) was assigned to the plumb bob treatment and the other uncooked steak (5.08 cm) was assigned to needle probe treatment. At 14 d postmortem, one uncooked steak (5.08 cm) was assigned to needle probe treatment, a second uncooked steak (2.54 cm) was assigned to plumb bob treatment, whereas the remaining steaks (2.54 cm) were cooked and evaluated by a trained sensory panel and WBSF device. In Exp. 1, average plumb bob values were negatively correlated (P 0.05). In Exp. 2, regression models to predict SPT from needle probe and plumb bob measurements individually taken at 2 d postmortem had R2 of 0.54 and 0.51, respectively. Combining needle probe and plumb bob measurements resulted in an R2 of 0.76; when quadratic terms for both variables were in the model, the R2 was 0.80. Regressing needle probe and plumb bob measurements at 2 d postmortem with WBSF produced R2 values of 0.51 and 0.45, respectively. If linear terms of both probes were combined to predict WBSF, the R2 increased to 0.77. An equation to predict WBSF, including both the linear and quadratic terms of needle probe and plumb bob measurements, resulted in an R2 of 0.84. Using plumb bob and needle probe devices on uncooked longissimus muscle at 2 d postmortem can predict cooked WBSF and SPT of USDA Select Grade steaks at 14 d postmortem.

Hereford x Angus crossbred steers (n = 36) were stunned, exsanguinated, and infused via the carotid artery either with an aqueous solution containing 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphates (MPSC; n = 12) or with 0.3 M CaCl 2 (n = 12). The remaining 12 steers served as noninfused controls. At 48 h postmortem, the quadriceps muscles and subcutaneous fat were removed from the carcasses, frozen, and later made into ground beef (18 to 20% fat). The longissimus lumborum (LL), semi-membranosus, and psoas major (PM) also were removed, vacuum packaged, aged until 14 d postmortem, and then one steak was sliced from each muscle for visual and instrumental color evaluations. The inside (ISM) and outside (OSM) portions of the SM were evaluated separately. The LL and OSM steaks from MPSC-infused carcasses had a lighter red (P 0.05) due to infusion were found for any color traits for the PM muscle and ground beef. Carotid artery vascular infusion of carcasses with CaCl 2 resulted in undesirable meat colors, whereas the MPSC solution lightened loin and inside round color in a desirable way, but the color stability was slightly less compared to muscle from noninfused carcasses. Infusion effects were not consistent among muscles, and further research will be needed to determine what caused these differences.

Grain-finished Hereford x Angus steers (n = 36) were assigned to one of three treatmentgroups. Immediately after jugular exsanguination, 12 steers were infused at 10% of live weight via the left carotid artery with a solution developed by MPSC, Inc. (St. Paul, MN) consisting of 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphate blend (MPSC); 12 steers were infused at 10% of live weight with 0.30 M CaCl2 (CaCl2); and 12 steers were exsanguinated conventionally and served as noninfused controls (CON). Declines in pH for three muscles were measured. CaCl2-infused carcasses exhibited extensive muscle contraction at the time of cooler entry. Carcasses were graded at 24 h postmortem and fabricated at 48 h postmortem. Longissimus lumborum (LL), semitendinosus (ST), and quadriceps femoris (QF) muscles were removed, vacuum packaged, and stored at 2 degrees C until 14 d postmortem. Then, 2.54-cm-thick steaks were cut from the LL and ST for shear force and sensory evaluations. Ground beef was formulated from the QF to contain 20% fat. Steers infused with MPSC and CaCl2 had 4.0 and 2.3% higher dressing percentage points, respectively, than CON steers. Calcium concentrations of the LL muscle for CaCl2- and MPSC-infused carcasses, as well as the CON carcasses, were 892.0, 158.9, and 216.6 ppm, respectively. For the TB and longissimus thoracis muscles, pH decline was more rapid for CaCl2- and MPSC-infused carcasses than for CON carcasses, but there were no differences in 24-h pH. Warner-Bratzler shear force values were much higher (P 0.05) by CaCl2 infusion. Beef flavor identification, brown-roasted flavor, and bloody/serumy flavor were lowest and soapy/chemical flavor was highest (P < 0.05) for both freshly cooked and warmed-over LL from CaCl2-infused carcasses. There were no distinct meat quality advantages for infusing cattle with a solution of saccharides, sodium chloride, and phosphates. Infusion with 0.30 M CaCl2 increased dressing percentage, but caused severe muscle contraction early postmortem, decreased LL tenderness markedly, and reduced flavor of LL steaks and ground beef.

Estimates of heritabilities and genetic correlations were obtained for weaning weight records of 23,681 crossbred steers and heifers and carcass re- cords from 4,094 crossbred steers using animal models. Carcass traits included hot carcass weight; retail prod- uct percentage; fat percentage; bone percentage; ribeye area; adjusted fat thickness; marbling score, Warner- Bratzler shear force and kidney, pelvic and heart fat percentage. Weaning weight was modeled with fixed effects of age of dam, sex, breed combination, and birth year, with calendar birth day as a covariate and random direct and maternal genetic and maternal permanent environmental effects. The models for carcass traits included fixed effects of age of dam, line, and birth year, with covariates for weaning and slaughter ages and random direct and maternal effects. Direct and mater

Three groups of 12 high percentage Charolais steers were slaughtered on three dates. Steers (n = 27) were infused immediately after exsanguination at 10% of BW with a solution containing saccharides, NaCl, and phosphates (MPSC solution; MPSC, Inc., St. Paul, MN) plus either 500 ppm vitamin C (MPSC+C), 500 ppm vitamin E (MPSC+E), or 500 ppm vitamin C plus 500 ppm vitamin E (MPSC+C+E). Noninfused controls (CON) were 9 steers. The longissimus thoracis (LT), semitendinosus (ST), and quadriceps femoris muscles were removed at 48-h postmortem, vacuum-packaged, and aged until 14-d postmortem. Steaks 2.54-cm thick were cut from the LT and ST. The quadriceps was utilized for ground-beef production. Infused steers had higher dressing percentages and heavier heart and liver weights (P 0.05) on USDA yield and quality-grade traits, LT and ST Warner-Bratzler shear force, descriptive-attribute traits, and freshly cooked steak flavor-profile traits. Vascular infusion had little effect on the flavor-profile traits of warmed-over steaks. Therefore, the results of our study indicate that vascular infusion with vitamins C, E, or C plus E can increase dressing percentage and organ weights, but have minimal effects on descriptive-attribute and flavor-profile sensory panel ratings.

Crossbred lambs (47.3 kg BW) were used to study the effects of restraint and isolation stress on endocrine status and blood metabolites, antemortem glycogenolysis, and incidence of the dark- cutting condition (DCC ) in the longissimus muscle ( LM) and to determine the role of muscle contraction in the formation of the DCC in sheep. Lambs were assigned randomly to three treatments: unstressed controls (C ); a single 6-h period of restraint and isolation stress (RIS); and a single 6-h period of RIS following epidural blockade (RISEB) with lidocaine. Blood was collected immediately before lambs were subjected to RIS and RISEB and at 12-min intervals during the 6-h period. Serum concentrations of glu- cose, lactate, and insulin were higher ( P < .01) in RIS and RISEB lambs than in C lambs. Serum free fatty acid concentrations were higher ( P < .O 1) in stressed lambs only during the first 4 h of stress. Plasma epinephrine and cortisol concentrations also were higher ( P < .O 1) in RIS and RISEB lambs than in C lambs. Lambs were slaughtered within 30 min after completion of stress. Immediately after stunning and at .75, 3, 6, 12, and 24 h postmortem, samples were removed from the LM in the hindsaddle and foresad- dle for glycogen, lactate, and pH determinations. Muscle pH was elevated (P < .01) by RIS and RISEB; ultimate pH exceeded 6.0. The LM from carcasses of RIS and RISEB lambs had lower (P < .01) glycogen and lactate concentrations in both regions than the LM of C lambs. Subjecting sheep to a single 6-h period of RIS was an effective animal model to induce the DCC. Failure of the epidural blockade to inhibit antemortem glycogen metabolism and forma- tion of the DCC indicates that muscle contraction was not requisite to those processes in sheep.

Longissimus lumborum between the 13th rib and the 4th lumbar vertebra from 57 steers was obtained at 48 h postmortem, stored at 2 degrees C, and frozen after 7 d postmortem. Consecutive 2.54-cm-thick, paired steaks were used to make the following comparisons: Protocol A) steaks were broiled to 70 degrees C, chilled 24 h at 3 degrees C, cored parallel to fiber orientation, and sheared with a Warner-Bratzler attachment to the Instron and Protocol B) steaks were modified-oven-broiled to 65 degrees C, cooled 30 min at 23 degrees C, cored perpendicular to the steak surface, and sheared with a Warner-Bratzler shear machine. Each of the four differences in protocol was subsequently compared one at a time with paired steaks. Protocol A resulted in higher (P .05) in shear values. However, parallel vs perpendicular core orientation (6.31 vs 4.51 kg, respectively) and broil to 70 degrees C vs modified-oven broil to 65 degrees C cooking method (6.37 vs 5.31 kg, respectively) increased (P < .05) shear force values. Total variance (6.2 vs 1.2 kg2) and the proportion of variance in shear value attributed among animals was greater (P < .05) for Protocol A than for Protocol B (70.0 vs 44.5%). These data indicate that Protocol A resulted in greater animal differences in shear values, and thus was more discriminating than Protocol B.(ABSTRACT TRUNCATED AT 250 WORDS)

Whether lambs were used to evaluate the influence of treadmill exercise (TME) on physiological responses and meat quality. Lambs were exercised at either 5.6, 7.2, or 8.8 km/h on a 9 degrees incline for 10 min, followed by a 10-min walk at 4.0 km/h and 0 degrees incline, or were unexercised controls (C; n = 3/treatment). Heart rates were determined at -15, 1, 3, 6, 10, and 15 min relative to the onset of exercise. Blood was collected at 2.5-min intervals during and after exercise for determination of plasma concentrations of ACTH, cortisol, and lactate. In addition, blood collected during exercise was evaluated for hematocrit and for concentrations of glucose, hemoglobin, and total protein. Exercised lambs had greater (P < .01) heart rates than C lambs during and after exercise. Blood from TME lambs also had greater (P < .001) hematocrit percentages, total protein, and hemoglobin concentrations. Areas under the ACTH and cortisol response curves were greater (P < .001) for TME than for C lambs. Areas under glucose response curves were greater for all TME treatments (P < .001) than for C and greater (P < .001) for lambs exercised at 8.8 km/h than for lambs exercised at 5.6 km/h. Areas beneath lactate response curves were greater (P < .001) for lambs exercised at 8.8 km/h than for lambs exercised at 7.2 km/h and C lambs. Carcasses from lambs exercised at 5.6 km/h had lesser (P < .05) longissimus muscle (LM) glycogen concentrations at slaughter than carcasses from lambs exercised at either 7.2 or 8.8 km/h and C lambs.(ABSTRACT TRUNCATED AT 250 WORDS)

The objectives of this experiment were to characterize longissimus muscle color, texture, and firmness for beef carcasses of diverse biological types and to determine the genetic parameters of lean color, texture, and firmness. The carcasses (n = 3,641) used in this experiment were from steers produced by mating Angus, Brahman, Braunvieh, Charolais, Chianina, Galloway, Gelbvieh, Hereford, Jersey, Limousin, Longhorn, Maine Anjou, Nellore, Piedmontese, Pinzgauer, Red Poll, Sahiwal, Salers, Shorthorn, Simmental, South Devon, and Tarentaise sires to Hereford and Angus dams. Steers were fed a corn-corn silage diet from weaning until slaughter at 356 to 575 d of age. Steers were slaughtered at commercial packing plants and longissimus muscle color, texture, and firmness were scored by trained carcass evaluators. Sire line least squares means for lean color, texture, and firmness ranged approximately one unit on a 7-point scale. Chianina crosses had darker-colored lean than all breed groups except Tarentaise and Simmental crosses (P < .05). Moreover, a higher percentage (P < .05) of Chianina crosses than of all other breed groups had unacceptably dark-colored ("dark red" or darker) lean. Bos indicus sire lines were not different from Bos taurus sire lines in frequency of carcasses with unacceptably dark-colored lean. However, Bos indicus crosses were more likely to be scored "very light cherry-red." Lean color and texture were lowly heritable, whereas lean firmness was moderately heritable. Thus, this experiment demonstrated that there is genetic variation in the incidence of the DFD condition; however, genetic variation was small relative to environmental variation.

Data from 2,101 Brangus calves born from 1986 to 1990 were analyzed with a REML procedure using a derivative-free algorithm in a mixed linear animal model to obtain variance component estimates of ultrasound-measured longissimus muscle area and fat thickness. Direct additive heritabilities (ha2) of .39 and .40 were obtained for age-constant weaning and yearling longissimus muscle area (WLMA and YLMA, respectively), with a genetic correlation (rg) of .66 between them. The rg of YLMA with birth weight (BWT), weaning weight (WWT), postweaning gain (PWG), yearling weight (YWT), frame score (FS), and scrotal circumference (SC) were .17, .29, .43, .38, .01, and .19, respectively. The ha2 of age-constant yearling 12th rib fat thickness (FAT) was .14, and cattle averaged .44 cm (SD = .19). Positive rg were obtained between FAT and WLMA (.19) and YLMA (.12). Negative rg of FAT with WWT, YWT, and SC were -.17, -.53, and -.33, respectively. Positive rg were obtained between FAT and BWT (.52), PWG (.44), and FS (.14). Maternal heritabilities (hm2) of WLMA, YLMA, and FAT were .01, .01, and .10, respectively. Weight-constant WLMA, YLMA, and FAT ha2 were .36, .39, and .11, respectively. Selection based on either age-constant YLMA or FAT could potentially result in 1.06 cm2 or .005 cm change per year, respectively, which would be slightly greater than change from selection based on weight-constant YLMA or FAT. Selection based on WLMA or YLMA should be effective, and changes in these traits, growth, and SC should be possible in tandem.(ABSTRACT TRUNCATED AT 250 WORDS)

Sixty Brangus bulls were evaluated live using two real-time ultrasound instruments and four technicians to estimate longissimus muscle area (LMA) and 12th rib fat thickness (FT) every 4 mo beginning at 4 and 12 mo of age, respectively, and continuing until 24 mo of age. Ten bulls were slaughtered every 4 mo to determine actual LMA and FT, 9-10-11th rib chemical composition, yield grade (YG) factors, and empty body weight (EBW). Live animal traits were used to predict 9-10-11th rib composition, YG, and EBW. Scanned mean FT was accurate (P less than .05) at 16 mo and was not different (P = .09) from the actual mean FT (95% of the time the error in estimation was less than or equal to .33 cm). Scanned mean LMA was accurate (P less than .05) at 12 mo (95% of the time the error in estimation was less than or equal to 20.0 cm2). Absolute differences between scanned and actual mean FT and LMA were different (P less than .05) from zero for the main effects of month, operator and(or) interpreter, and instrument. Increased level of operator skill did not improve the accuracy of FT or LMA measurements, whereas increased level of skill of the interpreter of scans did improve the accuracy of LMA estimations. There was no difference (P greater than .05) between ultrasound instruments in accuracy of estimating FT or LMA. The most accurate prediction of YG occurred at 12 mo and incorporated LW, hip height (HH), and ultrasound LMA (R2 = .95, SD = .14). The most accurate prediction of EBW occurred at 16 mo and incorporated LW, HH, and ultrasound FT (R2 = .99, SD = 6.65 kg), whereas the most accurate equation for combined slaughter periods incorporated LW, HH, and ultrasound LMA (R2 = .99, SD = 20.71 kg). We conclude that scanning of LMA at 12 mo and of FT at 12 or 16 mo were sufficiently accurate to characterize groups of bulls; however, some individual measurements were quite inaccurate. Measurements at other months should not be considered accurate for either individuals or groups of bulls. Yield grade and EBW can be accurately estimated from live animal and ultrasound measurements, which may be useful in identifying Brangus cattle with superior cutability and may eliminate the need for serial slaughter in research projects.

Seventy-two Holstein steers averaging 182 kg were assigned randomly to one of six treatment groups: 1) nonimplanted controls (C); 2) implanted with 36 mg of zeranol (Z); 3) implanted with 20 mg of estradiol benzoate and 200 mg of progesterone (EP); 4) implanted with 140 mg of trenbolone acetate (TBA); 5) implanted with 140 mg of trenbolone acetate plus 20 mg of estradiol benzoate and 200 mg of progesterone (TBA + EP); and 6) implanted with 140 mg of trenbolone acetate plus 36 mg of zeranol (TBA + Z). Each treatment group consisted of three replications of four animals per pen, which were implanted on d 0, 56, 112, and 168. Masculinity and muscling scores were assigned at 24 h preslaughter. Hide removal difficulty was scored by a plant supervisor. Quality and yield grade data were obtained at 24 h postmortem. Longissimus muscle (LM) steaks were removed and cooked for Warner-Bratzler shear (WBS) determinations and sensory panel (SP) evaluations. Over the entire feeding period (249 d), TBA + EP steers had higher (P less than .05) ADG than TBA + Z, TBA, and C steers. All treatments had higher (P less than .05) ADG than C, with the exception of TBA. The only feed efficiency differences were those following the 168-d implant time, when TBA steers were more (P less than .05) efficient than TBA + Z or C steers. The TBA + EP and TBA + Z steers were more (P less than .05) masculine and their hides were more (P less than .05) difficult to remove than those of EP and C steers. Carcass weights of TBA + EP steers were heavier (P less than .05) than those of TBA or C steers. The TBA + EP steers had larger (P less than .05) LM areas than Z, TBA, and C steers. Also, TBA + EP steers tended (P = .07) to have lower numerical yield grades than EP, Z, or C steers. Even though mean marbling scores and quality grades were similar (P greater than .05) among treatment groups, only 50% of TBA + EP carcasses graded low Choice or higher, compared with 100, 75, 82, 90, and 83% for C, TBA, Z, EP, and TBA + Z carcasses, respectively. The only meat palatability differences were that myofibrillar and overall tenderness scores tended to be lower (P = .07) for steaks from EP and TBA + Z than for steaks from Z and C groups.

Longissimus and pectoralis muscles were removed from 10 steer carcasses at 4 d postmortem, aged for 14 d at 2 degrees C, then assigned to either ultrasound or convection cooking to either 62 degrees C or 70 degrees C internal end point temperature. During cooking, time-temperature profiles and energy consumption were monitored. Ultrasound cooking resulted in greater (P.05) cooking speed, greater (P.05) moisture retention and less (P.05) cooking loss, greater (P.05) efficiency of energy consumption, a more uniform cooking environment, and less (P.05) instrumental peak-force work to shear muscle samples than convection cooking. The ultrasound treatment also resulted in a reduction (P.05) in soluble collagen content and superior (P.05) myofibrillar tenderness, as determined by a trained sensory panel, than convection cooking. Electron micrographs indicated that ultrasound-cooked muscles had longer sarcomeres, larger diameter fibers, and more myofibrillar disruption and shattering. Longissimus muscles cooked faster (P.05) and more (P.05) energetically efficient, had less (P.05) total collagen, and were superior (P.05) in instrumental evaluated texture and sensory tenderness than pectoralis muscles. Cooking to 70 degrees C caused greater (P.05) moisture and cooking losses, required more (P.05) time and energy input to cook, and negatively (P.05) affected instrumental textural and sensory tenderness characteristics. Electron micrographs indicated a shortening of sarcomeres, more deterioration of the banding structure, reduction in fiber diameter, and breakdown of endomysial and perimysial connective tissue at an internal temperature of 70 degrees C vs 62 degrees C. This research identifies ultrasound cooking as a new, rapid, energy-efficient method that may improve some meat textural attributes.

The objective of this study was to determine the effects of different implanting schemes on serum testosterone and cortisol concentrations, and carcass traits of bulls and steers implanted with trenbolone acetate (TBA) and zeranol (Z). Twenty Polled Hereford bulls were randomly assigned to one of three treatments after birth. Five calves served as nonimplanted control bulls (NIB). Nine bulls were implanted (IB) with 140 mg of TBA and 36 mg of Z at about 1 mo of age and reimplanted with both compounds 10 wk later. When IB calves were about 21 wk of age, the TBA implant was removed and calves were reimplanted with Z every 10 wk until slaughter. Six calves were castrated at 3 wk of age and implanted (IS) with TBA and Z every 10 wk until slaughter. Blood samples from each animal were obtained at 14-d intervals beginning at 14 wk of age and serum cortisol (C) and testosterone (T) concentrations were determined. The NIB had higher C levels than IB or IS (P less than .05) during the preweaning period. During the finishing period, there were no differences in C concentrations between NIB and IB; however, IS had lower levels (P less than .05) than both bull treatments. Serum T concentrations began to increase about 12 wk later (42 vs 30 wk, respectively) in IB compared with NIB. Testicular size was smaller (P less than .05) in IB than in NIB. No differences (P greater than .05) were observed in carcass characteristics. Taste-panel scores were not different among treatments. In conclusion, implanting schemes using TBA and Z lowered serum levels of C and delayed puberty in bulls; however, they did not alter carcass characteristics or eating quality.

One hundred eleven Simmental x Hereford (3/8 to 5/8 Simmental) heifers were used to determine the effects of age, parturition and implantation on performance, carcass and meat-sensory traits, muscle-collagen characteristics and thoracic-button calcification. Eighty-five heifers that calved at about 2 yr of age, designated as single-calf heifers (SCH), were either implanted (I-SCH) with Synovex-H or not implanted (NI-SCH). The remaining 26, 2-yr-old non-pregnant heifers (2-OH) served as controls. Additionally, 24, 1-yr-old open heifers (1-OH) from the same genetic source were utilized as the standard heifer-production system. The 1-OH and 2-OH were slaughtered after being fed a high-grain diet for 137 and 112 d, respectively. The SCH were fed the same high-grain diet beginning about 1 mo after calving and were fed 137 d before slaughter. The 33 I-SCH were implanted when started on the high-grain diet. Calves were weaned about 5 wk before the SCH were slaughtered. The 2-OH had the highest (P less than .05) feedlot ADG, whereas no differences (P greater than .05) occurred among other treatments. Dressing percentages were higher (P less than .01) for I-SCH than for NI-SCH. Carcass weights were lowest (P less than .05) and percentage kidney, pelvic and heart fat was highest (P less than .01) for 1-OH. Fat thickness, yield grades, marbling scores and quality grades were similar (P greater than .05) and desirable for all treatments.(ABSTRACT TRUNCATED AT 250 WORDS)

The proportion of types I and III intramuscular collagen in longissimus muscles of Simmental bulls (n = 8) and steers (n = 8) 17 mo of age was studied. Longissimus samples taken 7 d after slaughter were evaluated for total collagen, types I and III collagen, heat-soluble collagen, sensory panel traits and Warner-Bratzler shear force. Intramuscular collagen (IMC) was isolated and digested with cyanogen bromide, and peptides were resolved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Percentage of type III IMC was calculated from the total of types I and III collagen as determined from the peak area of densitometric scans of the cyanogen bromide peptides alpha 1(I)CB8 and alpha 1(III)CB8. Longissimus muscles from steers had lower (P less than .05) Warner-Bratzler shear values, less (P less than .05) sensory panel-detectable connective tissue and more (P less than .05) tender panel ratings for muscle fiber tenderness and overall tenderness. Muscles from steers had more (P less than .05) heat-soluble collagen than those from bulls, but no differences (P greater than .05) were found for total collagen and percentage of type III collagen. Some intramuscular-collagen characteristics may have contributed to the less tender muscle of bulls. However, the proportion of types I and III collagen did not account entirely for the tenderness difference between steer and bull muscles. Because there were differences in collagen solubility in muscles from steers and bulls, other collagen characteristics such as crosslinking or fiber size may have been more important than collagen type.

Seventy-two Simmental bull calves were allotted randomly at birth to either a zeranol (Ralgro) implanted (I) treatment or a nonimplanted control (C) group. At birth, bulls assigned to the I treatment were implanted with 36 mg of zeranol and reimplanted at average intervals of 84 d until slaughter. Calves were weaned at 7.2 mo, preconditioned for 2 wk, and randomly assigned by treatment to slaughter ages of 12.0, 13.8, 15.7 and 17.4 mo and fed an 83% concentrate diet until slaughter. At 7.7 mo and all slaughter ages, live weights and hip heights were similar (P greater than .10), but I bulls had lower (P less than .05) masculinity scores than C bulls. Scrotal circumferences for I bulls were smaller (P less than .05) at 7.7, 12.0, 13.8 and 15.7 mo, but similar (P greater than .10) at 17.4 mo to C bulls. Behavioral observations of passive bunting, mounting attempts, facility rubbing and overall activity were less (P less than .05) for I bulls than C bulls from 12.0 to 13.8 mo but similar (P greater than .10) from 13.8 to 17.4 mo. Aggressive bunting was less (P less than .05) for I bulls during five of the seven observation times for the 12.0-to-13.8-mo period only. Slaughter and carcass weights and dressing percentages were similar (P greater than .10) for I and C bulls. Skeletal maturity and marbling scores, fat thicknesses, yield grades and 9-10-11th rib fat percentages were higher (P less than .05) and lean maturities, forehead hide weights, high dermis thicknesses, femur measurements and 9-10-11th rib bone weights and percentages were lower (P less than .05) for I than C bulls. Rib eye areas and carcass masculinity traits of jump muscle and crest of I bulls were less (P less than .05) at 13.8 mo but reached similar (P greater than .10) development to C bulls at 15.7 mo. Testicle weights of I bulls were lighter (P less than .05) at 12.0, 13.8 and 15.7 mo, but similar (P greater than .10) to C bulls at 17.4 mo. Growth traits (all weights plus hide and femur measurements) and maturation traits (skeletal and lean maturities, marbling scores, fat thicknesses and pizzle eye sizes) increased the most from 12.0 to 13.8 mo and 13.8 to 15.7 mo, respectively. We concluded that implanting young bulls with zeranol from birth to slaughter had minimal effects on live measurements, improved carcass desirability and delayed masculinity and behavioral development.

Summary Twenty of 40 Angus bulls were implanted (I) five times with 36 mg of Ralgro| at average intervals of 106 d, beginning near birth. All bulls and their dams were on bluestem pasture initially and, at an average age of 320 d bulls were fed a concentrate diet until they were slaughtered, weighing either 454 or 499 kg. One side of each carcass was electrically stimulated. Average daily gain and feed efficiency of I bulls improved 6.5 to 10.4% and 7.9 to 8.1%, respectively, depending upon the end point comparison with nonimplanted (NI) bulls. Implanted bulls attained their slaughter weights 42 d sooner than did NI bulls. Implantation decreased (P .05) seminal vesicle and pituitary weights. Carcasses from I bulls had more (P .05) by implantation. Taste panel flavor intensity and detectable connective tissue scores were higher (P

Fifty-five fall-born, Simmental-crossbred, male calves were allotted at birth to one of five treatments: bulls castrated at 5 mo and implanted from birth to slaughter (ST); bulls implanted from birth to slaughter (BI-BS); bulls implanted from birth to weaning (BI-BW); bulls implanted from weaning to slaughter (BI-WS) and non-implanted control bulls (CB). Implanted calves received 36 mg of zeranol at approximately 100-d intervals. Calves were fed a high-concentrate diet from 8.1 mo of age to an average slaughter age of 17 mo. Longissimus steaks (LS) were evaluated for palatability traits by both a trained sensory panel (TSP) and a take-home consumer panel (CP). Conclusions from both panels were similar. The TSP found LS from ST to be juicier (P less than .05) than LS from all bull groups, and to be more tender (P less than .05) than LS from BI-BW and BI-WS. The CP found LS from ST to be juicier, more tender and more acceptable (P less than .05) than LS from BI-BW, BI-WS and CB. Steaks from BI-BS were more tender (P less than .05) than LS from BI-WS and CB. Steaks from BI-BS and BI-BW had lower (P less than .05) shear values than LS from CB, but LS from ST had lower (P less than .05) shear values than LS from all bull groups.(ABSTRACT TRUNCATED AT 250 WORDS)