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1.
Cannell RC Tatum JD Belk KE Wise JW Clayton RP Smith GC 《Journal of animal science》1999,77(11):2942-2950
An improved ability to quantify differences in the fabrication yields of beef carcasses would facilitate the application of value-based marketing. This study was conducted to evaluate the ability of the Dual-Component Australian VIASCAN to 1) predict fabricated beef subprimal yields as a percentage of carcass weight at each of three fat-trim levels and 2) augment USDA yield grading, thereby improving accuracy of grade placement. Steer and heifer carcasses (n = 240) were evaluated using VIASCAN, as well as by USDA expert and online graders, before fabrication of carcasses to each of three fat-trim levels. Expert yield grade (YG), online YG, VIASCAN estimates, and VIASCAN estimated ribeye area used to augment actual and expert grader estimates of the remaining YG factors (adjusted fat thickness, percentage of kidney-pelvic-heart fat, and hot carcass weight), respectively, 1) accounted for 51, 37, 46, and 55% of the variation in fabricated yields of commodity-trimmed subprimals, 2) accounted for 74, 54, 66, and 75% of the variation in fabricated yields of closely trimmed subprimals, and 3) accounted for 74, 54, 71, and 75% of the variation in fabricated yields of very closely trimmed subprimals. The VIASCAN system predicted fabrication yields more accurately than current online yield grading and, when certain VIASCAN-measured traits were combined with some USDA yield grade factors in an augmentation system, the accuracy of cutability prediction was improved, at packing plant line speeds, to a level matching that of expert graders applying grades at a comfortable rate. 相似文献
2.
Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle 总被引：3，自引：0，他引：3
This study evaluated effects of four uniquely applied beef carcass electrical stimulation (ES) treatments on USDA grade factors, muscle color, subprimal purge loss, cooked steak weight loss, and cooked steak tenderness. One side of each (n = 284) beef carcass was subjected to ES using one of four treatments (medium voltage for medium duration, MVMD; medium voltage for long duration, MVLD; high voltage for medium duration, HVMD; or high voltage for long duration, HVLD) and was compared to its corresponding non-ES control side. Electrical stimulation of beef sides was applied focusing on middle meats while preventing severe contraction of the round and chuck. From matched (ES and control) sides of 120 carcasses (10 each of Select, low Choice, and upper two-thirds of Choice in each of the four ES treatments), longissimus steaks (2.5 cm thick) were cooked and used for Warner-Bratzler shear force (WBS) analysis. Mean marbling scores (n = 284) for stimulated sides did not differ (P = .923) from those for control sides within ES treatment classes. Mean values for CIE L*, a*, and b* of lean color (n = 284) were higher (P < .05) for MVMD, MVLD, HVMD, and HVLD treated sides than for the respective control sides. When WBS values for steaks were adjusted to an equal visual degree of doneness, WBS values (n = 120) were lower (P < .05) for ES treated sides than for control sides for all four types of ES application treatments. Treatment responses were not influenced by USDA Quality Grade group. For those carcasses for which the control sides had WBS values greater than 4.5 kg, matching sides treated with MVMD, MVLD, HVMD, or HVLD had WBS values less than 4.5 kg 50, 88, 60, and 75% of the time, respectively. Mean cooked steak weight loss (n = 120), adjusted to an equal visual degree of doneness, and mean purge loss (n = 24) did not differ with ES treatment. 相似文献
3.
Quantification of pork belly and boston butt quality attribute preferences of South Korean customers
Vonada ML Bidner BS Belk KE McKeith FK Lloyd WR O'Connor ME Smith GC 《Journal of animal science》2000,78(10):2608-2614
U.S. packers must have quantitative criteria for selection of pork bellies and Boston butts for export to South Korea. Pork bellies (IMPS 409A) and Boston butts (IMPS 409A, 406B, 407) were selected from normal production in a U.S. pork packing plant and transported to Seoul, South Korea, via seafreighter in refrigerated containers (frozen < -5 degrees C) or via air freight (fresh > 0 degrees C; frozen < -5 degrees C). Participants at the Seoul Food Show were surveyed about their preferences for specific quality attributes of these cuts. Bellies were selected to differ in seam fat content (low = < 20%, moderate = 20 to 40%, high = > 40% extractable fat), lean color (pale = L* > 50, medium = L* 48-50, dark = L* < 48), weight (3.36, 4.04, or 5.36 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), shape (round, wavy, square), and belly thickness (3.81, 4.32, or 4.90 cm). Boston butts were selected to differ in USDA marbling score (Slight, Small, Modest, Moderate, and Slightly Abundant), seam fat content (low = < 10%, moderate = 10 to 20% fat, high = > 20% extractable fat), lean color (pale = L* > 44, medium = L* 40-42, dark = L* < 38), weight (2.91, 3.82, or 4.66 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), and shape (square, oblong, round). In Seoul, pork subprimals were tempered (if frozen), sliced, and arrayed by quality attribute and category in a retail display case. Over 4 d of testing, attendees (n = 210) of the food show were asked to rate the displayed samples for each quality attribute on a standardized ballot. Mid-weight (3.82 kg) Boston butts that displayed Moderate or higher USDA marbling scores with moderate amounts of seam fat, Japanese lean color scores of 2 or 4, round geometric shape, and that were vacuum-packaged and transported to Korea in the freshly chilled state best characterized the quality attribute preferences of respondents. Pork bellies that exhibited moderate amounts of seam fat, Japanese lean color scores of 3, square shape, belly thickness of 3.94 cm, approximate weight of 4.04 kg, and that were vacuum-packaged and transported to Korea in the freshly chilled state best met the quality needs of South Korean customers. 相似文献
4.
J. D. Kreitzer M. C. Belk D. B. Gonzalez R. C. Tuckfield D. K. Shiozawa J. E. Rasmussen 《Ecology of Freshwater Fish》2010,19(3):433-438
Kreitzer JD, Belk MC, Gonzalez DB, Tuckfield RC, Shiozawa DK, Rasmussen JE. Ontogenetic diet shift in the June sucker Chasmistes liorus (Cypriniformes, Catostomidae) in the early juvenile stage.Ecology of Freshwater Fish 2010: 19: 433–438. © 2010 John Wiley & Sons A/S Abstract – Ontogenetic diet shifts are common in fishes and often occur during early life stages. The larval and early juvenile period is critical in the life cycle of the endangered June sucker, Chasmistes liorus (Teleostei: Catostomidae). High larval and juvenile mortality leads to low recruitment to the breeding population and hence a declining natural population. To understand diet composition and dynamics in June sucker at early life stages, diet was quantified and compared to available food items in the natural environment during the early juvenile stage. Rotifers (Brachionus sp.) were the primary diet item at week 10, but by week 12 a small cyclopoid copepod (Microcyclops rubellus) became predominant. Availability of diet items varied little across the experimental period. The increase in size of young suckers may explain this rapid dietary shift, but there are some inconsistencies with the size selection argument. This diet shift represents an important nutritional change that should be considered in development of diets for young June sucker and in assessing suitability of nursery habitats. 相似文献
5.
Yearling feeder steers (n = 324) representing nine frame size (Large, Medium, Small) x muscle thickness (No. 1, No. 2, No. 3) subclasses were serially slaughtered at 28-d intervals during a 140-d finishing period. Weights for total dissectible (TDF) and subcutaneous fat (SQ) from each of nine wholesale cuts were recorded. Resulting data were analyzed using allometry (Y = aXb and Y = aXb10cx) to characterize deposition patterns for fat and to determine effects of feeder cattle frame size (F) and muscle thickness (M) on relative fat deposition and distribution. Patterns of TDF and SQ deposition were similar among cuts. As the steers became fatter, relative proportions of TDF and SQ in the abdominal and dorsal regions of the carcass increased and relative proportions of fat in the distal regions decreased. There was a tendency for the growth impetus of TDF and SQ to shift from the ventral portions of the carcass toward the dorsal region of the carcass as fattening progressed. Despite significant among-class differences in allometric coefficients, relative proportions of TDF and SQ in the nine wholesale cuts were remarkably similar for all nine F x M subclasses when compared at a constant percentage of total carcass fat. At endpoints of either a constant fat thickness measurement or a constant USDA marbling score, subclass differences in fat distribution were negligible. 相似文献
6.
M. C. Belk J. B. Johnson K. W. Wilson M. E. Smith D. D. Houston 《Ecology of Freshwater Fish》2005,14(2):177-184
Abstract – Leatherside chub ( Snyderichthyes copei Jordan & Gilbert) comprises two lineages (northern and southern) whose centres of geographical range differ by about 3° latitude corresponding to about 30% shorter growing season and about 2 °C lower mean temperature during the growing season. We document patterns of variation in size-at-age among populations of leatherside chub in nature, and we test for variation in intrinsic growth rate of juvenile chub in a common-environment experiment to determine if lineages exhibit different intrinsic growth rates. Northern leatherside chubs at ages 1–3 were about 15% shorter in length compared with southern populations. Variation in hatching date or age at maturity could not account for differences in growth and body size, suggesting that temperature-specific intrinsic growth rates differed among populations. Based on a common environment experiment, we found that reaction norms for temperature-specific growth in length and mass were crossed. At the lower temperature, individuals from the north exhibited higher intrinsic growth in length, and at the higher temperature individuals from the south exhibited higher intrinsic growth in mass. Crossing reaction norms for temperature-specific intrinsic growth rates support a model of local adaptation to thermal regime. 相似文献
7.
Gruber SL Tatum JD Scanga JA Chapman PL Smith GC Belk KE 《Journal of animal science》2006,84(12):3387-3396
Forty USDA Select and 40 upper two-thirds USDA Choice beef carcasses were used to determine the effects of postmortem aging on tenderness of 17 individual beef muscles. Biceps femoris-long head, complexus, gluteus medius, infraspinatus, longissimus dorsi, psoas major, rectus femoris, semimembranosus, semitendinosus, serratus ventralis, spinalis dorsi, supraspinatus, tensor fasciae latae, teres major, triceps brachii-long head, vastus lateralis, and vastus medialis muscles were removed from each carcass. Seven steaks (2.54-cm thick) were cut from every muscle, and each steak was assigned to one of the following postmortem aging periods: 2, 4, 6, 10, 14, 21, or 28 d postmortem. After completion of the designated aging period, steaks were removed from storage (2 degrees C, never frozen), cooked to a peak internal temperature of 71 degrees C, and evaluated using Warner-Bratzler shear force (WBSF). Analysis of WBSF revealed a 3-way interaction (P = 0.004) among individual muscle, USDA quality grade, and postmortem aging period. With the exception of the Select teres major, WBSF of all muscles (both quality grades) decreased with increasing time of postmortem storage. Nonlinear regression was used to characterize the extent (aging response) and rate of decrease in WBSF from 2 through 28 d postmortem for each muscle within each quality grade. In general, WBSF of upper two-thirds Choice muscles decreased more rapidly from 2 to 10 d postmortem than did corresponding Select muscles. Muscles that had greater aging responses generally had greater 2-d WBSF values. The upper two-thirds Choice psoas major, serratus ventralis, and vastus lateralis muscles required similar aging times to complete a majority of the aging response (< or =0.1 kg of aging response remaining) compared with analogous Select muscles. The upper two-thirds Choice complexus, gluteus medius, semitendinosus, triceps brachii-long head, and vastus medialis muscles required 4 to 6 d less time to complete a majority of the aging response than did comparable Select muscles. Aging times for Select biceps femoris-long head, infraspinatus, longissimus dorsi, rectus femoris, semimembranosus, spinalis dorsi, supraspinatus, and tensor fasciae latae muscles were > or =7 d longer than those for corresponding upper two-thirds Choice muscles. Results from this study suggest that muscle-to-muscle tenderness differences depend on quality grade and aging time and that postmortem aging should be managed with respect to individual muscle and USDA quality grade. 相似文献
8.
Dixon CL Woerner DR Tokach RJ Chapman PL Engle TE Tatum JD Belk KE 《Journal of animal science》2012,90(3):996-1007
The objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. Forty USDA Select and 40 Premium USDA Choice beef carcasses were selected from a commercial beef packing plant in Colorado over a 12-wk period. The bottom and inside rounds were collected from both sides of each carcass for further fabrication into the following muscles: adductor, gastrocnemius, gracilis, pectineus, and superficial digital flexor. Each pair of muscles was cut into 7 steaks and randomly assigned to 1 of the following aging periods: 2, 4, 6, 10, 14, 21, and 28 d, and placed in refrigerated storage (2°C, never frozen). Upon completion of the designated aging period, steaks were removed from storage, cooked to a peak internal temperature of 72°C, and evaluated using Warner-Bratzler shear force (WBSF). A 2-way interaction was detected (P < 0.05) between individual muscle and postmortem aging period. The WBSF of all muscles except the superficial digital flexor decreased with increased time of postmortem aging. Quality grade did not affect (P > 0.05) WBSF values for the adductor, gastrocnemius, pectineus, and superficial digital flexor muscles. Exponential decay models were used to predict the change in WBSF from 2 to 28 d postmortem (aging response). The adductor, gastrocnemius, Select gracilis, Premium Choice gracilis, and pectineus required 21, 14, 23, 23, and 25 d, respectively, to complete the majority of the aging response. To determine the nutrient composition of the adductor, gastrocnemius, gracilis, pectineus, semimembranosus, and superficial digital flexor, bottom and inside rounds were collected from 10 USDA Select and 10 Premium USDA Choice carcasses and fabricated into the respective muscles, cut into 2.54-cm cubes, frozen (-20°C), and then homogenized. The adductor, gracilis, pectineus, semimembranosus, and superficial digital flexor were analyzed for DM, moisture, CP, and ash percentages. All muscles were evaluated for total lipid, fatty acid, and cholesterol composition. When quality grades were combined, all muscles fell into the extra lean or lean categories specified by USDA guidelines. Results of this study illustrate the potential for Beef Value Cuts of the round to be sold in food service operations and retail stores with marketing emphasis being placed on the exceptional leanness and acceptable tenderness of these cuts. 相似文献
9.
Packages (n = 660) of clod, strip loin, tenderloin, bottom round, eye-of-round, and top round steaks, as well as ground beef, from beef cattle fed diets supplemented with vitamin E (500 IU/d for 100 d preharvest) were compared with packages of products derived from carcasses of beef cattle fed control diets to determine the duration of acceptable muscle color during simulated retail display. In addition, the effect of storage before steak fabrication, simulating distribution time, on the acceptability of each treatment and each cut during retail display was investigated. Dietary supplementation of animals with vitamin E increased muscle alpha-tocopherol concentrations (P < .05) in all cuts. The acceptable retail display time of ground beef from vitamin E-supplemented cattle was longer (P < .05) compared to ground beef from unsupplemented cattle by 10.2, 15.6, and 17.6 h following 7, 14, and 21 d of storage in chub packages prior to final grinding and retail display, respectively. However, length of storage in a vacuum package before retail display did not have a consistent effect on retail case life of steaks. Product drip loss during retail display was not affected by storage time or vitamin E treatment. The trained panel color score during retail display of high vitamin E strip loin, bottom round, inside round, and eye-of-round steaks remained acceptable longer (P < .05) by 11.5, 25.2, 8.4, and 29.4 h, respectively, than that of control steaks. The results demonstrated that vitamin E supplementation of cattle feed can be used as a management tool to reduce the economic losses associated with beef muscle color deterioration during retail display of products. 相似文献
10.
R R Hodgson K E Belk J W Savell H R Cross F L Williams 《Journal of animal science》1992,70(7):2159-2166
Data from 68 cow carcasses were used to develop a new yield grading system. First principal component (FPC) values for compositional attributes (LNFT = separable lean weight/[lean+fat weight] x 100, LNBN = separable lean weight/[lean+bone+connective tissue weights] x 100, and BTPR = [defatted lean from the round, loin, rib, and chuck]/side weight x 100) were determined. The first component explained 83.5% of the standardized variance and load values were .63, -.52, and .58, respectively. The resulting FPC values ranged from -1.93 to 1.89. The linear regression of LNFT, LNBN, and BTPR (dependent variables) on FPC (independent variable) explained a significant amount of variation (P less than .001) in each case and resulted in R2-values of .98, .67, and .85, respectively. A best-fit yield grade equation, developed to predict FPC, included adjusted fat thickness (ADF), percentage of kidney, pelvic, and heart fat (KPH), and overall muscling grade (OM). The equation, FPC = 2.04 - (.67 x ADF) - (.21 x KPH) - (.0016 x OM), explained a significant amount (P less than .001) of variation in FPC with R2 = .94 and residual standard deviation = .25. Simple correlations for ADF, KPH, and OM with FPC were -.87, -.71, and -.80, respectively. Cow carcasses were assigned to one of three grades based on FPC values that corresponded with predetermined levels of LNFT, LNBN, and BTPR. These grades generally had smaller CV than existing grades. When used in conjunction with quality grades, proposed grades could be more useful to the cow meat industry. 相似文献