Harvest Method Influences Color Stability of Longissimus Lumborum Steaks from Cattle
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چکیده
منابع مشابه
Effect of long- or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability.
Three experiments were conducted to examine the effects of vitamin E supplementation on feedlot cattle. Vitamin E supplementation did not affect feedlot performance or carcass characteristics of cattle fed a high-concentrate diet (P greater than .1). The major finding was the effectiveness of vitamin E in extending the color stability of displayed beef (P less than .01). Color stability during ...
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Boneless top loin subprimals (n = 320) from Slight and Small marbled carcasses were fabricated into 2.54-cm thick steaks to determine core location effects on tenderness. In Exp. 1, top loins were aged to 7 d before steaks were cut and cooked to an internal temperature of 71 degrees C. After cooking, a maximum of 15 1.27-cm diameter cores were removed and sheared with a Warner-Bratzler shear fo...
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The objective of this study was to examine the effects of growth-promoting technologies (GP) and postmortem aging on longissimus lumborum muscle fiber cross-sectional area (CSA), collagen solubility, and their relationship to meat tenderness. Two groups of black-hided crossbred feedlot heifers (group 1: = 33, initial BW 430 ± 7 kg; group 2: = 32, initial BW 466 ± 7 kg) were blocked by BW and as...
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The objective of this study was to determine the effect of preslaughter antioxidant supplementation to cattle fed wet distillers grains on carcass yield and quality grade, and on the color stability and consumer acceptability of steaks. Two hundred five crossbred steers were fed 35% wet distillers grains with the supplementation of 4 different levels of α-tocopheryl acetate: 0, 125, 250, and 50...
متن کاملSampling and aging effects on beef longissimus color stability measurements1
The present study was conducted to determine the repeatability of color stability measurements and to evaluate relationships among color stability data collected under differing sampling and aging protocols. Beef (Bos taurus) carcasses (n = 100) were selected at grading in a commercial facility, after which a LM steak was removed from the 13th rib of each carcass and immediately placed in simul...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2019
ISSN: 2575-985X
DOI: 10.22175/mmb2018.07.0021