scholarly journals Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifers

2009 ◽  
Vol 87 (11) ◽  
pp. 3764-3769 ◽  
Author(s):  
J. C. Brooks ◽  
H. C. Claus ◽  
M. E. Dikeman ◽  
J. Shook ◽  
G. G. Hilton ◽  
...  
Keyword(s):  
Shear Force ◽  
Beef Steers ◽  
Feeding Duration ◽  
Zilpaterol Hydrochloride ◽  
Postmortem Aging

Effect of vitamin D3, zilpaterol hydrochloride supplementation, and postmortem aging on shear force measurements of three muscles in finishing beef steers1,2

2016 ◽  
Vol 94 (6) ◽  
pp. 2637-2647
Author(s):  
S. M. Knobel-Graves ◽  
J. C. Brooks ◽  
B. J. Johnson ◽  
J. D. Starkey ◽  
J. L. Beckett ◽  
...  
Keyword(s):  
Vitamin D3 ◽  
Shear Force ◽  
Force Measurements ◽  
Zilpaterol Hydrochloride ◽  
Postmortem Aging

scholarly journals Effect of zilpaterol hydrochloride supplementation of beef steers and calf-fed Holstein steers on the color stability of top sirloin butt steaks1

2009 ◽  
Vol 87 (11) ◽  
pp. 3669-3676 ◽  
Author(s):  
D. L. VanOverbeke ◽  
G. G. Hilton ◽  
J. Green ◽  
M. Hunt ◽  
C. Brooks ◽  
...  
Keyword(s):  
Color Stability ◽  
Beef Steers ◽  
Zilpaterol Hydrochloride

scholarly journals Performance of finishing beef steers in response to anabolic implant and zilpaterol hydrochloride supplementation1

2011 ◽  
Vol 89 (2) ◽  
pp. 560-570 ◽  
Author(s):  
S. L. Parr ◽  
K. Y. Chung ◽  
M. L. Galyean ◽  
J. P. Hutcheson ◽  
N. DiLorenzo ◽  
...  
Keyword(s):  
Beef Steers ◽  
Zilpaterol Hydrochloride

scholarly journals Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks1

2016 ◽  
Vol 94 (1) ◽  
pp. 412-423 ◽  
Author(s):  
K. J. Phelps ◽  
J. S. Drouillard ◽  
M. B. Silva ◽  
L. D. F. Miranda ◽  
S. M. Ebarb ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Shear Force ◽  
Myofibrillar Protein ◽  
Postmortem Aging

scholarly journals Likelihood of obtaining tender meat from confined calf

2020 ◽  
Vol 21 ◽  
Author(s):  
Rangel Fernandes Pacheco ◽  
Jonatas Cattelam ◽  
Andrieli Bortolini ◽  
Augusto José Pereira ◽  
Lucas Milani
Keyword(s):  
Shear Strength ◽  
Odds Ratio ◽  
Shear Force ◽  
Considerable Increase ◽  
Force Variability ◽  
Ratio Test ◽  
Beef Steers ◽  
Confinement Time ◽  
Termination Phase ◽  
Main Factors

Abstract The objective was to evaluate the main factors that influence the shear strength of meat from confined steers and the probability of obtaining soft meat. For this purpose, we evaluated the literature on carcass and/or meat of beef steers in Brazil published between January 1999 and April 2019 and extracted the content from three sections for analysis: materials and methods, results, and discussion. Pearson’s correlation was used to analyze the data, and the stepwise statistic was used to determine the proportion of the synchronized effect of variables on shear force. For determining the probability of tenderness, meat with a shear force lower than 4.6 kgf/cm3 was classified as soft; meat with a higher sheer force was classified as hard. Following the classification, logistic regression analysis and odds ratio test were performed. The factors of study location, the proportion of zebu background in the genome, finishing weight, the percentage of concentrate in the diet, and finishing period and meat marbling explained 62.45% of the variability in the shear strength of beef. The following strategies were found to increase the chances of effectively obtaining soft meat from confined steers: starting the termination phase early even in animals with lower weights, prolonging the confinement time, increasing concentrate percentage in the diet, and a higher marbling degree. It is possible to estimate a large proportion of shear force variability using the production variables (ante-mortem), and the process can be adjusted accordingly to considerable increase the possibility of obtaining soft meat.

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