Select grade strip loins (n = 10) were enhanced 10% with either a phosphate or an acid solubilized protein solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear force, and sensory analysis were measured to characterize storage quality. The phosphate injection consisted of 4.5% phosphate, 3.6% sodium chloride, 90.9% water, and 1% Herbalox seas...

The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top loin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC...

Two trials investigated zilpaterol hydrochloride (ZH) feeding duration, enhancement, blade tenderization, and postmortem aging effect on Warner-Bratzler shear force (WBSF; trial 1) and consumer sensory ratings (trial 2). For trial 1, USDA Select beef strip loins were obtained from carcasses of beef steers fed ZH (6.8 g/t on 90% DM) the last 0, 20, 30, or 40 d of the feeding period. One-half of ...

steaks with slight marbling, even when tenderness was held constant. The following research was conducted to determine sensory differences and consumer value of domestic grain-fed beef steaks compared to steaks from grass-fed beef in Australia and grain-fed beef in Cananda. Procedure Steak Preparation Fresh (unfrozen) Australian grass-fed and Canadian AAA beef strip loins (IMPS #180) were purch...

High muscle pH leads to an undercooked appearance. High-pressure processing (HPP) promotes protein denaturation. The objective was evaluate the effects of HPP on cooked steak color and sensory attributes dark-cutting beef. USDA Choice (mean = 5.5) 6.3) strip loin sections were vacuum packaged treated with 0 (no HPP), 300, 450, 600 MPa pressure for 90 s using chilled water. Steaks randomly assig...

Two studies using beef and calf-fed Holstein cattle were conducted to determine the effect of zilpaterol hydrochloride (ZH) supplementation on the color of strip loin steaks packaged in traditional and modified-atmosphere packaging. Select (USDA) strip loins were obtained from the carcasses of beef (n = 118) or calf-fed Holstein (n = 132) cattle fed ZH (6.8 g/ton on a 90% DM basis) for the last...

The effects of ongoing quality assurance initiatives on the national incidence of injection-site lesions and the impact of these lesions on the sensory characteristics of top sirloin butts were examined by a series of audits and two experiments. The national incidence of injection-site lesions in top sirloin butts (n = 98,192) has not changed between July 1993 (10.91%) and July 1995 (10.19%). H...

This study determined whether there is a logical point of value change, related to either tenderness or consumer acceptance, at which to separate the beef carcass within the rib/chuck region. Rib/chuck rolls (RCR); (n = 30) consisting of the ribeye roll and chuck eye roll subprimals (2nd through 12th rib locations) were cut into 22 steaks each (two steaks per rib location), and Warner-Bratzler ...

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...

Strip loins from 236 carcasses from crossbred yearling steers were collected on each of 2 slaughter dates (slaughter 1 or 2) to determine the effects of feeding corn or sorghum distillers grains (DG) on beef color, fatty acid profiles, lipid oxidation, tenderness, and sensory attributes. Dietary treatments consisted of a steam-flaked corn (SFC) diet without (control) or with 15% (DM basis) corn...