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. tricep...

To determine the effects of zilpaterol hydrochloride (ZH; 6.8 g/t on 90% DM basis) feeding duration (0, 20, 30, and 40 d) on Warner-Bratzler shear force (WBSF) of longissimus lumborum (LL), triceps brachii (TB), and gluteus medius (GM) muscles, beef from feeding trials was collected and shipped to participating universities. Animals were slaughtered at commercial processing facilities across th...

Beef strip loins (IMPS 180; n=15) were sectioned in thirds and sections (n=45) were left untreated (CNT) or injected with either a commercial powder conjugated linoleic acid (CLA) source (Powder) or a commercial oil CLA source (Oil), whose major isomers were 18:2cis-9, trans-11 and 18:2trans-10, cis-12 CLA isomers. Fresh Oil steaks had 3.20 and 3.15, Powder steaks had 4.67 and 4.62, and CNT ste...

Nilgai antelope are a large bovid native to India that were introduced to North America and South Africa. Nilgai are free ranging in the United States and Mexico, and are commercially harvested for exotic meat markets. However, knowledge of nilgai meat characteristics is limited. The objectives of this research were to determine the impact of degree of doneness on nilgai steaks, and to determin...

The efficacy of hydrodynamic pressure (HDP) treatment for inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks was studied. Beef steaks (N = 48) were inoculated with a five-strain cocktail of Escherichia coli O157:H7 and treated with blade tenderization (BT), HDP or a combination of BT followed by HDP (BTH). Control and treated steaks were cooked to 54.4C (undercooked), 62.8...

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride in...

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 steak...

The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory determinations. Personnel at 4 universities (California Polytechnic State University, Colorado State University, University of Missouri, and Texas A&M...

This study was designed to test the hypothesis that oxidative conditions in postmortem (PM) tissue decrease calpain activity and proteolysis, subsequently minimizing the extent of tenderization. To achieve different levels of oxidation, the diets of beef cattle were supplemented with vitamin E for the last 126 d on feed, and beef steaks were irradiated early PM. Ten steers were fed a finishing ...

The objective of this research was to evaluate changes in the muscle conformation of subprimal top-loins (M. longissimus lumborum) from calf-fed Holstein steers fed zilpaterol hydrochloride (ZH). Top-loins (n = 100) were transversely cut into 2.54 cm-thick steaks, weighed, and objectively evaluated via image analysis software for muscle area, width, and length traits. Top-loin steaks from steer...