Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak.

1997 ◽  
Vol 75 (3) ◽  
pp. 662 ◽  
Author(s):  
M F Miller ◽  
C R Kerth ◽  
J W Wise ◽  
J L Lansdell ◽  
J E Stowell ◽  
...  
Keyword(s):  
Aging Time ◽  
Plant Location ◽  
Sensory Characteristics ◽  
Time Effects ◽  
Quality Grade ◽  
Fat Thickness

scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
pp. 120-120
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
Quality Grade ◽  
Beef Steaks

scholarly journals Evaluation of Beef Steak Exudate Differing in Quality Grade and Post-Mortem Aging Time

2019 ◽  
Vol 3 (2) ◽  
pp. 122-122
Author(s):  
K. Wall ◽  
C. Kerth ◽  
Z. Hicks ◽  
D. Tucker
Keyword(s):  
Aging Time ◽  
Post Mortem ◽  
Quality Grade ◽  
Beef Steak

Breed type and ageing time effects on sensory characteristics of beef strip loin steaks

Meat Science ◽  
1999 ◽  
Vol 51 (4) ◽  
pp. 383-390 ◽  
Author(s):  
M.M Campo ◽  
C Sañudo ◽  
B Panea ◽  
P Alberti ◽  
P Santolaria
Keyword(s):  
Ageing Time ◽  
Sensory Characteristics ◽  
Time Effects ◽  
Breed Type ◽  
Strip Loin

scholarly journals Effects of Quality Grade and Aging Time on Yields, Objective Tenderness, Protein Degradation, and Microbial Growth of Dry and Wet Aged Short Loins

2018 ◽  
Vol 2 (2) ◽  
pp. 81-81
Author(s):  
A. M. Cavender ◽  
Y. Yeh-Parker ◽  
F. M. Giotto ◽  
B. S. Ferguson ◽  
A. S. De Mello
Keyword(s):  
Protein Degradation ◽  
Aging Time ◽  
Microbial Growth ◽  
Quality Grade

scholarly journals Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

2017 ◽  
Vol 37 (4) ◽  
pp. 494-501 ◽  
Author(s):  
Ji Won Yoon ◽  
Da Gyeom Lee ◽  
Hyun Jung Lee ◽  
Juhui Choe ◽  
Samooel Jung ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Quality Grade

scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
High Performance ◽  
Hplc Analysis ◽  
Solid Phase ◽  
Lipid Fraction ◽  
Acetonitrile Solution ◽  
Processing Plant ◽  
Quality Grade ◽  
Beef Steaks ◽  
Strip Loin

ObjectivesThe objective of this project was to explore metabolomic predictors that could determine the potential of beef strip loin steaks differing in quality grade, aging time, and degree of doneness to develop positive flavors.Materials and MethodsUSDA Select (n = 18) and USDA Upper 2/3 Choice (n = 18) beef strip loins (IMPS 180) were collected from a processing plant. Loins were halved, and each half was wet aged for either 10 or 20 d in a cooler kept at 2°C. After aging, loins were cut into 2.54 cm steaks, individually vacuum packaged and stored in a freezer at –40°C. Prior to cooking steaks were thawed in a 4°C cooler for 12 to 24 h. Steaks were cooked on a flat top griddle set to 204.4°C (± 11.1°C) to one of three degrees of doneness: 63°C (medium rare), 71°C (medium) or 80°C (medium well). A six-member expert trained descriptive attribute panel was trained on 16 major attributes, 4 other attributes, and 3 texture attributes from the beef lexicon for 6 d prior to testing. Panelists were trained to scale each attribute on a sixteen-point intensity scale (0 = none, 15 = extremely intense). Panelists were served two random, representative cubes (1.3 cm × 1.3 cm × steak thickness) from each steak in a plastic souffle cup labeled with a random three-digit code. Panelists were seated in a breadbox-style booth under red lighting to eliminate degree of doneness bias. Portions from one raw steak from Quality Grade (QG) × aging combination from each loin was used for high performance liquid chromatography (HPLC) analysis. Samples were homogenized and extracted with a water/acetonitrile solution before being filtered. The lipid fraction was removed via solid phase extraction. Samples were then centrifuged and injected into the HPLC. Data was analyzed as a factorial arrangement of a completely randomized design.ResultsUSDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors and were juicier and more tender compared to USDA Select steaks, which were more intense in metallic and bitter flavors (P < 0.05). Steaks aged for 20 d were juicer and more tender than 10-d aged steaks (P < 0.05). However, 20-d aged steaks also had more intense sour, liver-like, and musty earthy/humus flavors and a less intense brown flavor compared to 10 d aged steaks (P < 0.05). Steaks cooked to 80°C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness (P < 0.05). Steaks cooked to either 63°C or 71°C had more intense bloody, metallic, and sour flavors and are juicier and more tender than steaks cooked to the higher degree of doneness (P < 0.05). The HPLC analysis of raw steak samples indicated a total of 54 compounds appeared in at least 80% of one treatment. Additionally, there were 2 peptides and 1 sugar that were significantly (P < 0.05) upregulated in the Choice, 20-d-aged strip loins. Additionally, 14 compounds were identified that were shared across all four QG × aging combinations. This included 11 peptides, 2 phospholipids, and 1 heterocyclic aromatic hydrocarbon.ConclusionThese compounds could be indications of the potential for steaks to form positive flavor attributes found in USDA Choice steaks and 20-d aged steaks as described by trained panel analysis.

Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef

1982 ◽  
Vol 47 (2) ◽  
pp. 397-401 ◽  
Author(s):  
H. G. DOLEZAL ◽  
G. C. SMITH ◽  
J. W. SAVELL ◽  
Z. L. CARPENTER
Keyword(s):  
Subcutaneous Fat ◽  
Quality Grade ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness

Salt, Moisture and Aging Time Effects on the Viability of Trichinella spiralis in Pork Hams and Shoulders

1968 ◽  
Vol 33 (4) ◽  
pp. 417-419 ◽  
Author(s):  
D. L. GAMMON ◽  
JAMES D. KEMP ◽  
J. M. EDNEY ◽  
W. Y. VARNEY
Keyword(s):  
Aging Time ◽  
Trichinella Spiralis ◽  
Time Effects

273 Effect of Feedlot Implant Dose and Terminal Window Timing on Heifer Performance and Carcass Characteristics

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 131-131
Author(s):  
Nathan Pyatt ◽  
Gary Vogel ◽  
Mike Brown ◽  
Frank White ◽  
William Kayser ◽  
...  
Keyword(s):  
Mixed Model ◽  
Random Effect ◽  
Carcass Characteristics ◽  
Live Performance ◽  
Marbling Score ◽  
Trenbolone Acetate ◽  
Quality Grade ◽  
Final Weight ◽  
Fat Thickness ◽  
Main Effects

Abstract Feedlot heifers (n = 3,778; initial BW = 310 kg; SD = 28 kg) were utilized in a 3 x 2 factorial arrangement (9 pens/treatment) to investigate increasing implant dose and terminal window (TW) timing on growth and carcass merit. Component with Tylan® implant dose treatments were 1. Initial TE-IH [80 mg trenbolone acetate (TBA), 8 mg estradiol (E2)] and terminal TE-H (140 mg TBA, 14 mg E2; IH/H), 2. Initial TE-IH and terminal TE-200 (200 mg TBA, 20 mg E2; IH/200), or 3. Initial TE-200 and terminal TE-200 (200/200). Heifers were fed 171 d with terminal implant administered 100 or 60 d prior to slaughter; initial implant window was inverse (71 or 111 d) to TW. Data were analyzed as a mixed model with block included as a random effect. No significant dose x TW interactions occurred for growth or carcass characteristics (P ≥ 0.06) therefore, main effects are presented. Terminal window treatments resulted in similar (P &gt; 0.25) live performance. Heifers reimplanted 60 d prior to slaughter had improved (P &lt; 0.05) marbling score and lower YG2 carcasses. Final weight, gain, HCW, yield, and LM area increased (linear; P &lt; 0.05), while marbling score and fat thickness decreased (linear; P &lt; 0.05) with increasing heifer implant dose. Heifers implanted with IH/200 had lower (P &lt; 0.05) DMI compared to IH/H. IH/200 and 200/200 had improved (+2.1%; P &lt; 0.05) efficiency compared to IH/H. HCW for 200/200 was +3.2 and 5.5 kg greater than IH/200 and IH/H, respectively. 200/200 were leaner with +7.4% YG 1&2 and -5.4% YG 4&5, but -8.5% Prime & Choice carcass compared to IH/H. Shortening TW from 100 to 60 d prior to slaughter did not alter growth performance. Increased implant dose in heifers improved gain, efficiency, HCW and yield with some quality grade considerations.

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