The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orie...

Phenotypic expression of dairy influence often carries negative implications in beef production; thus, considerable variation beef- versus dairy-type might adversely affect value crossbred × cattle. This study evaluated effects phenotype cattle, specifically that associated with dairy-type, on meat quality. Effects were blocked within commercial feedlot pens because cattle a pen contemporaries ...

Experiments were conducted to develop an optimal protocol for measurement of slice shear force (SSF) and to evaluate SSF as an objective method of assessing beef longissimus tenderness. Whereas six cylindrical, 1.27-cm-diameter cores are typically removed from each steak for Warner-Bratzler shear force (WBSF) determination, a single 1-cm-thick, 5-cm-long slice is removed from the lateral end of...

Thirty Hereford steers were finished either on pasture (n=10) or concentrate (n=20) to determine dietary and antioxidant treatment effects on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Half of the steers finished on concentrate were supplemented with 1000 I.U. vitamin E head(-1) day(-1) for 100 days. Postmortem vitamin C was added to ground beef (0.05% v/w) ...

Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 (THICK) cooked on a commercial flat grill at 177°C (LOW) 232°C (HIGH) surface temperature. Gas chromatography/mass spectrophotometry was used to evaluate volatile compounds. had more 2-octene less trimethyl pyrazine (P < 0.05) THIN than THICK steaks, whereas unaffected by s...