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The objective of this study was to evaluate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen 21 d wet aged (21D); blast frozen-fast thawed (BF); blast frozen-slow thawed (BS); conventionally frozen-fast thawed (CF); and conventionally frozen-slow thawed (CS). All frozen beef subprimals were aged for 14 d before freezing. Three beef subprimal cuts, rib eye roll (n=90), strip loin (n=90), and top sirloin butt (n=90), were used with 3 replications of 5 samples per treatment per week (total of 9 wk, n=270). Blast freezing occurred by placing spacers between the boxes of meat on pallets at -28°C with high air velocity for 3 to 5 d. Conventional freezing occurred with boxes of meat stacked on pallets and placed in a -28°C freezer with minimal air movement for at least 10 d. Fast thawing of subprimals (to an internal temperature of -1°C to 1°C) occurred by immersion in a circulating water bath (12°C) for 21 h, and slow thawing of subprimals occurred over a 2-wk period by placing individual subprimals on tables at 0°C. Steaks (2.5 cm thick) were cut from the longissimus thoracis (LT), longissimus lumborum (LL), and gluteus medius (GM) for Warner-Bratzler shear force (WBS), trained sensory evaluation, and retail display. For LL and GM beef steaks, frozen treatments were equal or lower in WBS values to 14D and 21D beef steaks. No differences were detected in WBS among the treatments applied to GM beef steaks (P=0.08). There were no differences in sensory tenderness among the LL, LT, and GM (P0.05). All LL and LT beef steaks had approximately 4 d to 40% discoloration, and all GM steaks had over 3 d to 40% discoloration. Steaks from the LL and LT began to discolor at about 3 d, and the GM began to discolor after 1 d. For all beef subprimals, purge loss during storage and thawing was significantly greater for the slow-thawed subprimals (P0.01), and all fast-thawed subprimals were equal or superior to 14D and 21D (P0.01) in storage and thawing purge. During retail display, the greatest purge loss occurred in fast-thawed treatments (P0.01). Overall, freezing rate did not affect purge loss, and neither freezing nor thawing rates had significant meaningful effects on WBS, and sensory properties were comparable with fresh, never-frozen subprimals.

Wet distillers grains contain approximately 65% moisture. A partially dried product [modified distillers grains plus solubles (MDGS)] contains about 50% moisture. However, both have similar nutrient composition on a dry matter basis. The objective of this study was to investigate the effects of finishing diets varying in concentration of MDGS on marbling attributes, proximate composition, and fatty acid profile of beef. Yearling steers (n = 268) were randomly allotted to 36 pens, which were assigned randomly to 0, 10, 20, 30, 40 and 50% MDGS (DM basis) and fed for 176 d before harvest. The 48-h postmortem marbling score, marbling texture, and marbling distribution were assessed by a USDA grader and 1 ribeye slice (longissimus thoracis) 7 mm thick was collected from each carcass for proximate and fatty acid analyses. Treatments did not significantly alter marbling score or marbling distribution (P ≥ 0.05). United States Department of Agriculture Choice slices had coarser marbling texture when compared with USDA Select. Although dietary treatment affected marbling texture, no consistent pattern was evident. Diets did not influence fat content, moisture, or ash of the ribeye (P ≥ 0.05). For treatments 0, 10, 30, 40 and 50%, there were positive linear relationships between marbling score and fat percentage in the ribeye (P ≤ 0.05), and all slopes were similar (P = 0.45). Feeding MDGS linearly increased stearic, linoelaidic, linoleic, linolenic, PUFA, and n-6 fatty acids. As dietary MDGS increased, linear decreases were observed in all n-7 fatty acids and cubic relationships were detected for the 18:1 trans isomers [trans-6-8-octadecenoic acid (6-8t), elaidic acid (9t), trans-10-octadecenoic acid (10t), and trans vaccenic acid (11t)]. No effects were observed for saturated fatty acids containing 6 to 14 carbons. Feeding MDGS resulted in increased PUFA, trans, and n-6 fatty acids, minimal effects on marbling texture, and no effects on the relationship of marbling to intramuscular fat content relationship.

Calf-fed crossbred steers (n = 94) were randomly allocated to 3 dietary treatments (0%, 15%, or 30% wet distillers grains plus solubles, WDGS; DM basis) and fed for 167 d to determine the effects on quality attributes of beef. At 48 h postmortem, marbling score, marbling texture, and marbling distribution were assessed by a USDA grader. After grading, one rib eye slice (longissimus thoracis) »7 mm thick was excised from each carcass, trimmed of subcutaneous fat, and analyzed for fatty acid profile and lipid content. At 7 d postmortem, 48 top blades (infraspinatus), strip loins (longissimus lumborum), and tenderloins (psoas major) (16 per treatment) were removed from shoulder clods and short loins and 2 steaks were obtained to measure mineral content, fatty acid profile (except strip loins), trained sensory analysis, objective color, and lipid oxidation. Finishing diet did not influence the content of total lipid (P = 0.19) or marbling, marbling texture, or marbling distribution (P = 0.46, 0.84, 0.40, respectively). Feeding WDGS created a linear increase (P0.01) of PUFA in all three muscles (longissimus thoracis showed 4.90%, 5.91%, and 6.23% PUFA for 0%, 15%, and 30% WDGS, respectively). Similar responses were observed for 18:2(n-6) and total n-6 fatty acids. Conversely, lower proportions of 18:1(n-7) fatty acid were observed in beef from animals fed 30% WDGS (P0.01). Total trans fatty acids increased linearly in strip loin and top blade steaks (P0.01), whereas proportions of 16:0 and 14:1(n-5) fatty acids decreased in all muscles (P0.01) as WDGS increased. Diet did not affect mineral content of top blades or strip loins. For tenderloin steaks, S concentration was lower when 30% of WDGS was fed (P = 0.05). No effects on sensory attributes and Warner-Bratzler shear force were observed (P0.50), except a minimal effect on strip loin juiciness (5.32, 4.86, and 5.52 for 0%, 15%, and 30% WDGS, respectively; P = 0.02). Top blade and tenderloin steaks from cattle fed 30% WDGS were significantly less red (lower a* values) on d 3 of simulated retail display (P0.04). Inclusion of 30% WDGS in the diet resulted in higher levels of oxidation after 7 d of retail display for top blade and strip loin steaks (P0.01). Feeding WDGS to calf-fed steers altered fatty acid profile, increased oxidation, and decreased color stability during retail display.

Whole field peas were fed at 0, 10, 20, and 30% of DM to 139 yearling steers (British cross; 409 ± 31 kg of initial BW) for a 119-d finishing period. Carcass data and Choice grade strip loins (n = 98) were collected from a commercial abattoir in Lexington, Nebraska. Consumer sensory and Warner-Bratzler shear force analyses were performed on 2.5-cm strip steaks. No differences (P ≥ 0.17) were observed in final BW, ADG, DMI, and G:F of steers. Likewise, no differences (P ≥ 0.23) were observed for HCW, LM area, fat thickness at the 12th rib, yield grade, and marbling scores. However, KPH responded quadratically to increasing dietary amount of field peas (P = 0.02). Regarding the sensorial analysis, feeding peas linearly increased subjective tenderness (P0.01) and led to a quadratic response of overall like ratings (P = 0.01) and flavor like ratings (P = 0.12). Feeding peas did not alter (P ≥ 0.64) juiciness, but decreased shear force values linearly when quantities were increased (P = 0.02). These data suggest that feeding peas does not affect steer performance or carcass characteristics differently from dry-rolled corn, but does improve objective and subjective tenderness, overall desirability, and flavor of beef. Field peas could be fed to cattle and give positive attributes to the quality of the meat up to 30% inclusion in the diet.

Intramuscular tenderness variation and muscle fiber orientation of beef M. adductor femoris (AF), M. biceps femoris (BF), M. gracilis (GL), M. pectineus (PT), M. sartorius (SR), M. semimembranosus (SM), M. semitendinosus (SO), M. vastus intermedius (VI), M. vastus medialis (VM), and M. vastus lateralis (VL) were investigated. The USDA Choice boxed beef subprimals were purchased and aged for 14 d from boxed date. The AF, BF, GL, PT, SR, SM, SO, VI, VM, and VL (n = 10 each) were fabricated from subprimals. Crust-frozen AF, BF, SO, SM, and VL were cut into 2.54-cm steaks perpendicular to the long axis and grilled (71 degrees C). The PT, SR, VI, and VM were grilled (71 degrees C) as whole muscles, whereas the GL was grilled after cutting into anterior and posterior regions. Grilled muscles were cut into equal size sections perpendicular to long axis of muscles. Location-specific cores were prepared from each steak/section, and Warner-Bratzler shear force (WBSF) was measured. The muscle fiber orientations of BF, PT, and VI were bipennate, SR and SO were fusiform, and AD, SM, VL, GL, and VM were unipennate. The overall mean WBSF values for BF, SO, AF, SM, PT, SR, GL, VI, VM, and VL were 5.62, 4.86, 4.18, 4.90, 3.76, 4.44, 4.75, 4.78, 4.24, and 6.53 kg, respectively. Based on WBSF values, PT was tender, BF and VL were tough, and VM, VI, SM, GL SR, AF, and SO were intermediate. The first 2 proximal steaks of long head BF were more tender than the rest (P0.05). In the SO, the tenderness decreased from the middle of the muscle to both ends (P0.05). The anterior sides of the long head BF and SO were tougher than their posterior sides (P0.05).The first 4 steaks of the SM were more tender than the rest of the muscle (P0.05). There was a significant tenderness increment from the middle of the AF and SR to both ends of each muscle (P0.05). The medial side of the VI was more tender than its lateral side (P0.05). The VM had its smallest shear force value at the most distal end compared with the rest (P0.05). Dry or moist heat oven roasting, as compared with grilling, significantly tenderized SO (P = 0.002) and VL (P0.0001) muscles. There were no significant WBSF value differences along the PT and between anterior and posterior regions of the GL. Based on WBSF ratings, PT, SR, VM, GL, and VI could be merchandized as single muscle steaks or medallions and the first 2 to 4 steaks of long head BF, SM, and AF could be marketed as premium-quality steaks. This detailed information on intramuscular tenderness and muscle fiber orientation variations of the round muscles could be used in a value added strategy for the beef round.

The M. quadriceps femoris from USDA Choice (n = 12) and USDA Select (n = 12) carcasses were fabricated traditionally (COLD) or innovatively (HOT), in which the seams it shares with the top round and bottom round were separated prerigor to evaluate positional and locational effects on Warner-Bratzler shear force (WBSF), sensory attributes, and objective color. At slaughter, paired USDA Choice and USDA Select carcasses were alternately assigned either the HOT or COLD treatment. At 48 h postslaughter, subprimals were removed, vacuum-packaged, and aged for an additional 5 d. After aging, the M. quadriceps femoris was cut into 2.54-cm-thick steaks and allowed to bloom 1 h. For the M. rectus femoris (REC) and M. vastus lateralis (VAL), L* values significantly (P0.050) decreased when moving from the proximal to distal position within the muscle. Similarly, a* and b* values decreased in the VAL when moving from the proximal to the distal aspect. After color measurement, steaks were vacuum-packaged and frozen (-26 degrees C) until shear and sensory data were collected. Significant position (proximal to distal) and location effects (cranial to caudal) were noted for both muscles. However, treatment did not affect WBSF of the VAL. Although intramuscular variation existed, WBSF and sensory panel tenderness ratings were acceptable for the REC. Although WBSF values were greater and tenderness ratings were less than the REC, the VAL were not extremely tough and therefore could be used in enhancement applications.

The objective of this study was to determine whether aging would alter the beneficial effects (tenderness, juiciness, and flavor) of enhancing beef chuck and round steaks with a 20% solution of water, ammonium hydroxide, salt, and carbon monoxide. A randomized, complete block design was used, with 2 treatments [0% (control) and 20% (pump)], 3 aging periods (1, 2, and 3 wk), 3 muscles (M. triceps brachii from the clod heart, M. biceps femoris from the sirloin cap, and M. rectus femoris from the knuckle), and 3 replications. There were a total of 12 subprimals per treatment per aging period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a high-oxygen modified-atmosphere package (80% oxygen, 20% carbon dioxide). At the end of the aging period, steaks were vacuum packaged and frozen. Steaks were used to determine Warner-Bratzler shear force (WBS) and consumer sensory ratings. For all muscles, WBS values were lower for pump steaks than control at every aging period (P0.050). In addition, as aging period increased, WBS values for all steaks increased. Consumer taste panels revealed more desirability for tenderness, juiciness, flavor, and overall acceptability for pump steaks than control steaks. In addition, steaks aged for 1 d were more desirable than steaks aged for 7 and 14 d (P0.050). These data indicate that aging does not decrease the benefits (tenderness, juiciness, and flavor) of enhancement.

Beef knuckles (n = 160) were obtained from source-verified cattle finished on 30% wet distillers grains plus solubles enriched with varying levels of alfalfa hay (4 or 8%), corn silage (6 or 12%), or corn stalks (3 or 6%) based on NDF. Proximate analysis, pH, oxidation-reduction potential, fatty acid composition, and sensory analysis were conducted on the rectus femoris muscle to determine if roughage inclusion, in conjunction with wet distillers grains plus solubles and cattle source, affects beef flavor with particular interest in liver-like off-flavor. Proximate analysis, fat content, and oxidation-reduction potential were unaffected (P ge;0.129) by diet or source. For s.c. adipose tissue, cattle from Nebraska (NE) had greater amounts of MUFA (P = 0.048) and unsaturated fatty acids (P = 0.068) but less SFA (P = 0.065) when compared with cattle from South Dakota. Diet affected s.c. adipose tissue levels of 15:0, 17:0, and n-3 fatty acids in which cattle from NE finished on the low corn stalk diet had (Por =0.050) lower levels. Cattle from NE had (Por = 0.049) greater i.m. adipose proportions of 13:0 and CLA. Dietary effects (Por = 0.050) were observed for i.m. adipose tissue proportions of 16:0, 18:1(n-9), 18:2(n-6), 20:4(n-6), 22:5(n-3), MUFA, PUFA, and n-6 fatty acids. Sensory analysis revealed that cattle from NE were (Por = 0.023) less juicy and had less bloody notes when compared with cattle from South Dakota. Cattle finished on the low alfalfa diet were (Por = 0.014) more tender and juicy but had more bloody notes. No (P ge; 0.670) dietary or source effects were noted for liver-like off-flavor. Subcutaneous amounts of 18:2(n-6 trans) (r = -0.17) were inversely related to the incidence of liver-like off-flavor, whereas 20:1(n-9) (r = 0.21), CLA cis-9, trans-11 (r = 0.16) were directly related. Data from this study indicate that type and level of roughage inclusion and cattle source have minimal effects on fatty acid profiles and sensory properties of the musculus rectus femoris. However, individual fatty acids of s.c. and i.m. adipose tissue were significantly correlated with liver-like off-flavor.

The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enhanced with ammonium hydroxide and salt at different pump levels. A randomized, complete block design of 4 treatments and 3 muscles with 3 replications was used, with a total of 15 subprimals per treatment. Treatments included a 0% (CON), 15% (T15), 22.5% (T22), and 30% (T30) target pump. The triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF) muscles were studied. Muscles were injected with a solution of ammonium hydroxide and sodium chloride (patent-pending technology from Freezing Machines Inc., Dakota Dunes, SD). Individual steaks were cut to a thickness of 2.54 cm, vacuum-packaged in trays, and frozen. Warner-Bratzler shear force, pH, and sensory evaluations were determined. Shear force decreased as the target pump percentage increased for all muscles (P0.050): TB = 39.9, 35.1, 32.1, and 27.0 N; BF = 39.4, 26.2, 23.3, and 19.3 N; RF = 42.7, 32.9, 30.7, and 28.9 N for CON, T15, T22, and T30, respectively. In all cases, there were no shear force differences between T15 and T22 (P0.050). As percentage pump increased, pH increased. The ultimate pH was moderately strongly to strongly related to shear force (r = 0.55, 0.70, and 0.80 for RF, TB, and BF, respectively). Trained taste panel ratings revealed an increase in tenderness, decrease in connective tissue, and an increase in juiciness as pump level increased for all muscles. In all cases but one (juiciness of the RF), the CON had the least desirable ratings and shear force values (P0.050). There were no major differences between T15 and T22, and T30 steaks tended to have an uncharacteristic soft and mushy texture. For this reason a 20% target pump level was determined to be the optimum pump level. These data suggest that adjusting pH in beef with ammonium hydroxide and salt can increase tenderness in muscles from the beef chuck and round. Any level of treatment was beneficial, with the greatest shear force benefit occurring in muscle pumped to 30%.

The objective of this study was to determine the retail shelf stability of beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide. A split plot design was used for each of 3 muscles [triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF)] with 2 treatments (0 and 20% pump), 3 dark storage periods (1, 2, and 3 wk), and 3 replications in the whole plot and retail display period as the split plot. There were a total of 12 subprimals per treatment per dark storage period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a modified-atmosphere package (MAP). The TB was packaged in a high-oxygen MAP (80% oxygen, 20% carbon dioxide). The BF and RF were packaged in a low-oxygen MAP (100% carbon dioxide). At the completion of each dark storage period, steaks were subjected to 7 d of simulated retail display. Steaks were used for objective and subjective color measurements, total plate counts, and determination of retail purge and oxidation. For all muscles, total plate counts were always numerically greater in injected steaks. Triceps brachii steaks held in dark storage for 3 wk and displayed at retail for 4 or more days all exceeded 10(7) log of cfu/cm(2) for aerobic plate count. Biceps femoris and RF steaks packaged in a low-oxygen MAP had much lower bacterial counts, with levels below 4.2 log of cfu/cm(2), even after 7 d of retail display. Oxidation values for the TB were extremely high (ranging from 12.3 to 26.6), whereas the BF and RF had values that were much lower (or =1.0 mg of malonaldehyde/kg of muscle), likely due to the oxidation occurring in a high-oxygen MAP for the TB. Enhanced TB steaks proved to have greater color stability (less discoloration) than nonenhanced TB steaks. In addition, the BF and RF (low-oxygen MAP) steaks had better color stability (more stable redness values) than TB (high-oxygen MAP) steaks, although TB steaks initially exhibited a brighter red color. Retail display life was enhanced by packaging in 100% carbon dioxide, and enhanced steaks exhibited greater color stability in retail display than control steaks.

Beef knuckles (n = 60) were chosen from a population of 328 knuckles to test a selection procedure and determine the potential causes of liver-like off-flavor. In phase I, 2 independent panelists were allowed to smell the aromas or smell and taste samples of cooked beef to determine the presence or absence of the liver-like off-flavor and off-flavor intensity. The panelists tested knuckles from 5 feedlots, but only identified 29 as having an off-flavor. A kappa statistic was generated to assess the level of agreement of the 2 panelists that indicated the panelists moderately or substantially agreed when judgments were based on smell exclusively or smelling and tasting, respectively. Although the agreement was acceptable (kappa = 0.57 and 0.76), there was not enough variation in the liver-like off-flavor and off-flavor intensity for the 2 panelists to detect differences compared with an independent sensory panel. Phase II identified factors that led to the development of the liver-like off-flavor in beef. The M. rectus femoris from knuckles identified from phase I were used. Sensory analysis, proximate composition, heme iron, mineral content, and fatty acid analyses were conducted. Stepwise regression was used to identify factors contributing to the liver-like off-flavor. Specifically, Na, 16:1, cis 18:1(n-7), 20:2(n-6), and 20:3(n-6) fatty acids explained (P = 0.021) 46% of the variation of the liver-like off-flavor. Although previously reported as playing a role in the development of the liver-like off-flavor, iron, heme iron, and pH had no effect in this study.

The objective of this study was to benchmark carcasses and muscles from commercially identified fed (animals that were perceived to have been fed an increased plane of nutrition before slaughter) and nonfed cull beef and dairy cows and A-maturity, USDA Select steers, so that the muscles could be identified from cull cow carcasses that may be used to fill a void of intermediately priced beef steaks. Carcass characteristics were measured at 24 h postmortem for 75 carcasses from 5 populations consisting of cull beef cows commercially identified as fed (B-F, n = 15); cull beef cows commercially identified as nonfed (B-NF, n = 15); cull dairy cows commercially identified as fed (D-F, n = 15); cull dairy cows commercially identified as nonfed (D-NF, n = 15); and A-maturity, USDA Select grade steers (SEL, n = 15). Nine muscles were excised from each carcass [m. infraspinatus, m. triceps brachii (lateral and long heads), m. teres major, m. longissimus dorsi (also termed LM), m. psoas major, m. gluteus medius, m. rectus femoris, and m. tensor fasciae latae] and subjected to Warner-Bratzler shear force testing and objective sensory panel evaluation after 14 d of postmortem aging. Carcass characteristics differed (P0.05) among the 5 commercially identified slaughter groups for the traits of lean maturity, bone maturity, muscle score, HCW, fat color, subjective lean color, marbling, ribeye area, 12th-rib fat thickness, and preliminary yield grade. Carcasses from commercially identified, fed cull cows exhibited more (P0.01) weight in carcass lean than did commercially identified, nonfed cull cows. There was a group x muscle interaction (P = 0.02) for Warner-Bratzler shear force. Warner-Bratzler shear force and sensory overall tenderness values demonstrates that muscles from the SEL group were the most tender (P0.01), whereas muscles from the B-NF group were the least tender (P0.01). Sensory, beef flavor intensity was similar (P0.20) among cull cow carcass groups and more intense (P0.01) than the SEL carcass group. Muscles from the SEL group exhibited less (P0.01) detectable off-flavor than the cull cow carcass groups, whereas the B-NF group exhibited the most (P0.01) detectable off-flavor. Although carcass and muscle quality from commercially identified, fed, cull beef and dairy cows was not similar to A-maturity, USDA Select beef, they did show improvements when compared with nonfed, cull, beef and dairy cow carcasses and muscles.

This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and triceps brachii-long head (TRI) were separated, cut into steaks, and frozen (-16 degrees C). Sensory analysis was conducted using a trained taste panel, with steaks grilled to an internal temperature of 65 degrees C. Heme-iron concentration and pH were determined. The INF had lower (P0.05) off-flavor intensity ratings and less frequent sour flavor than the other muscles, and the VAL had the most intense (P0.05) off-flavor ratings and among the greatest frequency of sour, charred, and oxidized flavors. The frequencies of liver-like, bloody, and rancid flavors were not affected by muscle type. Heme-iron concentration did not differ among muscles. Three USDA Select carcasses had intense off-flavor in the muscles. Liver-like flavor was highly negatively correlated with off-flavor intensity for each of the muscles tested. Muscles rated a 5 or below (on an 8-point rating scale, where 1 = extremely intense off-flavor and 8 = no off-flavor) in off-flavor intensity and identified as liver-like by 30% or more of the panelists were grouped together and compared to normal muscles. Those in the liver-flavored group were less frequently identified as charred, probably because the liver-like flavor was so intense. There were no differences between the 2 groups for sour, metallic, bloody, oxidized, or fatty off-flavor notes. Regression equations containing the linear and quadratic functions of heme-iron concentration, muscle pH, and their interaction were established for the frequency of off-flavor notes within each muscle. The REC, TER, VAL, and VAM showed a relationship between pH, heme iron, and off-flavor intensity (P0.05). Liver-like flavor was explained partially by pH and heme iron in the REC, VAM, and VAL (R2 = 0.45 to 0.55; P0.05). Few other significant relationships were found. Heme iron and pH were unrelated to metallic, oxidized, or rancid flavors for any of the muscles tested. These data suggest that liver-like off-flavors are specific to individual animals, and that pH and heme iron are not strongly related to off-flavor notes.

To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1 degrees C cooler. Pairs of strip loins were matched to similar Warner-Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged Choice samples were numerically superior for all sensory traits, consumers placed similar bid values (P = 0.12) on wet- and dry-aged Choice samples ($3.82 per 0.45 kg and $3.57 per 0.45 kg, respectively). Wet-aged Prime samples were rated more desirable (P0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought $3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) who preferred the dry-aged Choice samples over the wet-aged Choice samples were willing to pay $1.99/0.45 kg more (P0.001) for dry-aged samples. The consumers who preferred the wet-aged Choice over the dry-aged Choice samples (39.2%) were willing to pay $1.77/0.45 kg more (P0.0001). Consumers who preferred wet-aged Prime over dry-aged Prime samples (45.8%) paid $1.92/0.45 kg more (P0.0001). Consumers who preferred dry-aged Prime samples (27.5%) were willing to pay $1.92/0.45 kg more than for the wet-aged Prime samples. Although more consumers preferred wet-aged samples, markets do exist for dry-aged beef, and consumers are willing to pay a premium for this product.

To determine US consumer acceptance and value of beef from various countries, 24 taste panels of consumers (n = 273 consumers) were conducted in Denver and Chicago. Two pairs of strip steaks were evaluated for flavor, juiciness, tenderness, and overall acceptability on eight-point hedonic scales. One pair consisted of an Australian grass-fed strip steak and a domestic strip steak, whereas the other pair included Canadian and domestic strip steaks. The pairs were matched to similar Warner-Bratzler shear values and marbling scores to decrease variation associated with tenderness and juiciness. A variation of the Vickery auction was used to obtain silent, sealed bids on steaks (0.45 kg) from the same strip loins sampled in the taste panel. Consumers gave higher (P0.001) scores for flavor, juiciness, tenderness, and overall acceptability for domestic steaks compared with Australian grass-fed steaks. Domestic steaks averaged 3.68/0.45 dollars kg, whereas consumers placed an average value of 2.48/0.45 dollars kg on Australian grass-fed steaks (P0.001). Consumers rated Canadian steaks numerically lower for juiciness (P = 0.09) and lower (P0.005) for flavor, tenderness, and overall acceptability than domestic samples. Consumers placed an average value of 3.95/0.45 dollars kg for domestic steaks and 3.57/0.45 dollars kg for Canadian steaks (P0.01). Consumers (19.0%) who preferred Australian grass-fed steaks over domestic steaks paid 1.38/0.45 dollars kg more (P0.001), whereas consumers (29.3%) who favored the Canadian steaks over the domestic steaks paid 1.37/0.45 dollars kg more (P0.001) for the Canadian steaks. A majority of US consumers seem to be accustomed to the taste of domestic beef and prefer domestic steaks to beef from Australia grass-fed and Canadian beef.

To determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks matching the taste panel samples. Consumers were categorized into three groups based on overall acceptability ratings: 1) those who found Argentine steaks more acceptable, 2) those who found domestic steaks more acceptable, and 3) those who were indifferent. Consumers rated domestic steaks higher (P0.05) in juiciness, tenderness, flavor, and overall acceptability. Consumers in both Chicago and San Francisco were willing to pay more (P0.05) for domestic steaks (0.86 dollars and 0.52 dollars per 0.45 kg, respectively). In both cities, consumers who found Argentine samples more acceptable were willing to pay more (P0.05) for Argentine steaks (0.74 dollars per 0.45 kg in Chicago and 1.82 dollars per 0.45 kg in San Francisco), and consumers who found domestic samples more acceptable were willing to pay more (P0.05) for domestic steaks (1.66 dollars per 0.45 kg in Chicago and 1.34 dollars per 0.45 kg in San Francisco). Consumers who were indifferent were willing to pay similar (P = 0.99) amounts for Argentine and domestic steaks. Although some consumers found Argentine beef more acceptable than domestic beef (19.7 and 16.5% in Chicago and San Francisco, respectively) and were willing to pay more for it, most consumers found domestic beef to be more acceptable (59.0% in Chicago and 61.5% in San Francisco) and were willing to pay more to obtain a more acceptable product.

To determine consumer sensory acceptance and value of beef steaks differing in marbling level (high = upper USDA Choice and low = USDA Select), but similar in Warner-Bratzler shear value, consumers in Chicago and San Francisco (n = 124 per city) evaluated two matched pairs of high- and low-marbled strip steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks from the same strip loins as the samples. Consumers who purchased steaks also evaluated the steaks when prepared in their homes. Based on overall acceptability ratings, consumers were categorized into three groups: 1) those who consistently found high marbling more acceptable, 2) those who consistently found low marbling more acceptable, and 3) those who were indifferent. Consumers who evaluated at least one high-marbled and one low-marbled sample in their home were included in an evaluation environment analysis (n = 50). High-marbled steaks were rated higher (P0.01) in juiciness, flavor, and overall acceptability than low-marbled steaks. In Chicago, consumers tended to bid more (P0.10) for high-marbled steaks, whereas consumers in San Francisco did not. Consumers who found high-marbled steaks more acceptable and those who found low-marbled steaks more acceptable were willing to pay more (P0.01) for the more acceptable product. Consumers who evaluated high- and low-marbled samples in both the laboratory and home environments rated high- and low-marbled samples similar (P0.10) in flavor, juiciness, tenderness and overall acceptability when evaluating the steaks in their homes. In addition, these consumers were willing to pay similar (P0.10) amounts for high- and low-marbled samples in both environments. Overall, consumers found high-marbled steaks to be more acceptable than low-marbled steaks in flavor and overall acceptability when tenderness differences were minimized in the laboratory environment. Consumers were willing to pay more for their preference, whether that preference was for high-marbled or low-marbled steaks.

To determine visual preference and value for fresh beef steaks differing in marbling level and color, consumers in Chicago and San Francisco (n = 124 per city) evaluated two pairs of steaks in a retail case. Steaks differing in marbling level (Modest/Moderate vs. Slight) and color (bright, cherry-red vs. dark red) were purchased at retail stores in each city. Consumers selected their preferred steak in each pair, described their selection criteria, and provided the price they were willing to pay for each of the four steaks. There was a difference in visual preference in each city, with most consumers preferring (P0.01) low (Slight) over high (Moderate/Modest) marbling; however, more (P0.01) consumers in Chicago (86.7%) preferred low marbling than in San Francisco (67.0%). Selection criteria were categorized into five groups: marbling, fat, color, appearance, and palatability. Marbling was mentioned by 65.4% of consumers who preferred high marbling, whereas 64.9% of consumers who preferred low marbling mentioned fat as a selection criterion. Bright, cherry-red color was preferred by a higher (P0.01) percentage of consumers in both Chicago and San Francisco (67.6 and 76.5%, respectively). Color was mentioned both by consumers who preferred bright, cherry-red color (64.8%) and those who preferred dark red color (63.9%). All preference groups were willing to pay more for their preferred steak (P0.01), but consumers who preferred low marbling were willing to pay more (P0.01) for their preferred steak than consumers who preferred high marbling. Consumers who preferred bright, cherry-red color were willing to pay more (P0.01) for their preferred steak than consumers who preferred dark red color. Consumers who preferred low marbling seemed to desire lean products, and consumers who preferred high marbling seemed to desire products with high eating quality. In this study, consumers were willing to pay more to purchase their preferred product; however, most consumers preferred low marbling and bright, cherry-red color.

The objective of this experiment was to determine the effect of prerigor injection of several glycolytic inhibitors on pH, color, tenderness, and related traits of low-value beef cuts. The semimembranosus, triceps brachii, and supraspinatus muscles from each of 10 steer carcasses were removed 1 h postmortem. Control samples remained in the carcass at 2 degrees C for 24 h. Prerigor muscles were injected and tumbled with 10% (by weight) of one of four solutions: sodium citrate (NaC; 200 mM), sodium fluoride (NaF; 200 mM), sodium acetate (NaA; 200 mM), and calcium chloride (CaCl2; 300 mM). All muscles treated with NaC and NaF showed the highest pH and glycogen content (P0.05), indicating that glycolysis was inhibited. Injection of NaC in semimembranosus and supraspinatus produced the tenderest meat (P0.05), showing a greater increase in tenderization at 3 d than at 7 d postmortem. Treatment did not affect color or oxidation-reduction potential, but all treated muscles tended to be more oxidative (higher oxidation-reduction potential). Sodium citrate was identified as a potential compound to enhance tenderness of prerigor muscle without altering color. Further studies are required to investigate its effect on palatability traits and to provide a basis for commercial application of the process.

Forty wether lambs were used in a 2 x 4 factorial arrangement to determine the response of animal performance, muscle growth, proteinase activity, and meat tenderness to beta-adrenergic agonist (BAA) supplementation. Lambs were fed a finishing diet with or without 4 ppm of L644,969 and slaughtered after 0, 2, 4, and 6 wk of treatment. The ADG was higher (P.05) in the treated than in the control lambs after 2 wk and returned to control levels thereafter. Semitendinosus weight and calpastatin activity were higher and mu-calpain activity was lower in the treated than in the control lambs after 2, 4, and 6 wk. Cathepsin B activity was higher (P.01) and cystatin-like activity was lower (P.05) after 2 wk in treated than in control lambs but returned to control levels thereafter. Longissimus protein:DNA was higher after 4 (P.05) and 6 (P.01) wk in the treated lambs than in the controls. The concentration of RNA and RNA:DNA ratio were higher (P.01) in the longissimus and semitendinosus muscles in the treated lambs after 2 wk and remained higher throughout the study. Semitendinosus protein and RNA content were higher after 2, 4, and 6 wk and DNA content was higher after 2 and 6 wk in the treated than in the control lambs. Longissimus shear-force values were higher (P.001) in the treated than in the control lambs at all slaughter end points. These data indicate a rapid alteration of muscle growth, activity of the calpain-calpastatin system, and meat tenderness during BAA treatment.(ABSTRACT TRUNCATED AT 250 WORDS)