Abstract
ABSTRACTForty‐nine Angus and Angus X Hereford steers were slaughtered to determine the effects of time on feed, electrical stimulation and 4% tallow in the diet on the carcass and various chemical and physical characteristics of the lean. All cattle were backgrounded on winter annuals and small grain pastures for a period of 5 months. Following the backgrounding period, ten steers were slaughtered and the rest randomly assigned to 4 treatments. The treatments consisted of high grain or grain plus 4% tallow diets, fed for either 45 or 75 days. At slaughter, the left side of each carcass was ES. Rib‐fat exhibited an increase in redness with a decrease in color intensity due to electrical stimulation (P< .05). Overall, ES decreased percentage purge loss while increasing percentage cook loss (P < .05). Electrical stimulation had no significant effect on percentage thaw loss and percentage cumulative weight loss of rib steaks. Rib steaks from 75 day grain fed carcasses exhibited the greatest improvements in palatability due to ES. Across treatments the effects of ES on taste panel traits were minimal, with time on feed and diet having a greater effect on observed sensory traits than ES.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
