Fifty-four stores in 30 U.S. cities were sampled from June 2011 through May 2012 to benchmark beef tenderness at retail, as assessed by Warner-Bratzler shear force (WBSF). Top loin (Longissimus dorsi; n = 980) and sirloin (Gluteus medius and Biceps femoris; n = 860) steaks were collected at random (Quality Grade and brand) and shipped via overnight delivery to Colorado State University. From Ju...

The objective of this study was to evaluate the meat quality and shelf life of steaks from steers fed dried distillers grains with solubles (DDGS) or dried corn gluten feed (CGF) compared with soybean meal with corn (SBM) as a protein supplement from weaning to slaughter. Angus cross steers (n = 81; BW = 306 ± 26.1 kg) were randomly assigned to pens (n = 9) and fed a stocker diet of corn silage...

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 c...

A 2-yr experiment was conducted to compare carcass characteristics and meat palatability attributes of steers ((3/4) British, (1/4) Continental) finished postweaning as calves or yearlings. Calves and yearlings of the same contemporary group were designated to a finishing system at weaning. Calves (n = 73) were finished in the feedlot (191 d) on a high-concentrate diet. Yearlings (n = 84) graze...

Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin (N = 60) (Prime, Choice, Low and Select) in current study. butts collected, biceps femoris was removed, trimmed, sliced into twelve 2.54-cm-thick steaks. The each subprimal aged for 28 d designated either trained sensory panels, consumer Warner-Bratzler sh...

Effect of ractopamine hydrochloride (RH) and zilpaterol hydrochloride (ZH) on LM shear force and sensory attributes was determined using pens (n = 40) British × Continental crossbred steers randomly allocated to one of the following treatments: control; RH fed at 200 (RH 200) or 300 mg • steer(-1) • d(-1) (RH 300), or 400 mg • steer(-1) • d(-1) (RH 400) top-dressed for the final 30 d of feeding...

In 2 experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. In Exp. 1 and 2, each DC (mean pH = 6.57 and 6.65, respectively) and normal-pH, low USDA Choice (CH; mean pH = 5.48 and 5.51, respectively) strip loin was cut into 2 equal-length sections, and DC sections were injected to 1...

Fifty-six retail stores representing 15 retail chains and 14 foodservice facilities in eight U.S. cities were sampled to determine the tenderness of beef steaks at retail and foodservice levels based on Warner-Bratzler shear (WBS) values and consumer evaluation panels. Retail consumer panels were conducted at five universities. Each retail and foodservice steak was evaluated using 10-point scal...

The objective of this study was to determine the influence lighting type and display duration on flavor development in multiple beef muscles. Paired top sirloin butts, strip loins, tenderloins were collected from USDA Low Choice carcasses (Small00 Small100 marbling score, n = 16). Subprimals wet-aged absence light for 7 d post-mortem at 0 4⁰C before being fabricated into 2.54 cm steaks represen...

This study quantified relationships between USDA instrument marbling measurements and LM sensory attributes (tenderness, flavor, juiciness), and shear force. Heifer (n = 390) and steer (n = 328) carcasses (all A-maturity) were selected at 4 beef processing plants in Colorado, Kansas, Nebraska, and Texas to represent 7 marbling degrees: traces (TR), slight (SL), small (SM), modest (MT), moderate...