Ribeye Steaks Research Articles

Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

The effects of feeding essential oils and(or) benzoic acid to finishing steers on fatty acid profile and oxidative stability (color and lipid oxidation) of beef longissimus thoracis steaks and ground beef was determined in this study. Beef was procured from crossbred beef steers (n = 63) fed one of five dietary treatments: (1) control (no antibiotics fed); (2) monensin/tylosin (monensin supplemented at 33 mg/kg [DM basis]; tylosin supplemented at 11 mg/kg [DM basis]); (3) essential oils (supplemented at 1.0 g/steer/day); (4) benzoic acid (supplemented at 0.5% [DM basis]); and (5) combination (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% [DM basis]). Although no improvements in shelf life stability were observed, feeding finishing cattle essential oils and(or) benzoic acid did not have detrimental impacts on beef color stability and lipid oxidation over a simulated retail display period.

Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights

ObjectivesOur objectives were to determine how hot carcass weights affected temperature decline and pH decline of carcasses, and subsequently shear force, juiciness and color of steaks.Materials and MethodsCarcasses (n = 59) were selected at a commercial abattoir over five collection days at approximately 45 min after exsanguination and sorted by hot carcass weight. Carcasses were separated into light (< 363 kg), medium (363 to 408 kg), or heavy (> 408 kg) weight groups. Temperature decline was monitored with a data logger for 24 h with one probe inserted into the longissimus muscle at approximately the sixth rib and one probe inserted directly into the center of the semimembranosus muscle. Muscle pH was measured in the longissimus and semimembranosus muscle at 0, 4, and 24 h after carcasses were moved into chill coolers. After approximately 24 h of chilling, ribeye area, 12th rib fat, KPH, and USDA Quality and Yield Grades were collected. Ribeye rolls (IMPS 112A) and inside rounds (IMPS 160A) were transported to the North Dakota State University Meat Laboratory and aged in vacuum packaging for 14 d. Ribeye and rounds steaks were fabricated for Warner-Bratzler shear force and color analysis. Color analysis was determined on each steak using a Minolta colorimeter after a 30-min bloom time. A 50-g sample was collected for drip loss analysis. Data were analyzed using the mixed procedure of SAS.ResultsLongissimus muscle temperature at 4 h was less (P = 0.02) in light carcasses compared with heavy weight carcasses and semimembranosus muscle temperature was less (P < 0.0001) in light and medium weight carcasses compared with heavy weight carcasses. There were no differences in pH decline (P ≥ 0.16) among hot carcass weight groups. There were no differences in fat thickness, KPH or marbling score (P ≥ 0.12) among hot carcass weight groups. Longissimus area (P = 0.0002) was larger and USDA final yield grade was greater (P = 0.04) among hot carcass weight groups. There were no differences in drip loss, cook loss or WBSF in either longissimus or semimembranosus muscles (P ≥ 0.10) among carcass groups. Color data indicated that ribeye and round steaks from heavy weight carcasses were redder than steaks from light weight carcasses (P ≤ 0.02).ConclusionHot carcass weight did not have an influence on objective measures of meat palatability traits; however, carcass weight did have an effect on color.

Sorting Beef Subprimals by Ribeye Size at the Packer Level to Maximize Utility and Product Uniformity in Foodservice and Retail Sectors

ObjectivesTo determine the impact of sorting beef carcasses at the packer level by ribeye area, instead of sorting subprimals by weight, to provide more consistent products for the end user via foodservice and retail channelsMaterials and MethodsInstrument grading technology was used to select 100 USDA Choice, yield grade 2 or 3 sides, and 100 USDA Select, yield grade 2 or 3 sides. Carcass sides were sorted into one of five ribeye area (REA) categories, as outlined in Tabsle 6.USDA Choice carcass sides were fabricated to remove beef rib, ribeye, lip-on (IMPS 112A) and beef loin, strip loin, boneless (IMPS 180) from each USDA Choice. Beef loin, tenderloin, full, side muscle on, partially defatted (IMPS 189B) subprimals were procured from each USDA Select side. Subprimals were weighed, trimmed to specification, and passed through a 3-D visual analysis portioning machine and to obtain scan data for a variety of portioning outcomes generated by simulation software.ResultsBased on input from our foodservice collaborators, 1.25 inches (3.18 cm) was identified, for ribeye and strip loin steaks, as the targeted optimal thickness to meet consumer expectations. After evaluation of multiple portioning outcomes, it was determined that a 14.00-ounce (396.89 g) portion, for each REA category, most consistently delivered the preferred steak thickness identified previously. REA categories 1 and 2 most frequently produced desirable thickness and portion weight outcomes in ribeye and strip loin steaks. Statistical analysis of number of portions per subprimal stratified by portion weight and portion thickness revealed differences (P < 0.05) across all REA area categories in both ribeyes and strip loins. As portion weight and thickness increased, steak portion number tended to decrease. In tenderloins, an optimal steak thickness of 1.75 to 2.00 in (4.45 to 5.08 cm) was identified as optimal. Most frequently, 8, 9, and 10-ounce (226.80, 255.15, and 283.50 g) portions met the targets for optimal portion weight and thickness parameters. For tenderloins, number of portions by portion weight showed significant differences (P < 0.05) in all ribeye area categories with the exception of 7-ounces (198.45 g) and showed no differences when stratified by portion thickness. In this investigation, USDA Choice carcasses (r = 0.76) and USDA Select carcasses (r = 0.56) expressed moderate correlation between REA area and hot carcass weight.ConclusionResults of the present study suggest strip loin, ribeye, and tenderloin subprimals from carcasses possessing a ribeye area ranging from 74.8 cm2 to 87.1 cm2 offered the greatest level of utility when portioned for use in foodservice and retail sectors. Further research is warranted to continue examining the merit of sorting carcasses by ribeye area at the packer level, but results of this study suggest that there is potential for improved consistency and utility of subprimals in the foodservice and retail sectors.Table 6.Ribeye area (REA) categories and associated acceptable REA ranges.

Influence of Zinc and Ractopamine Hydrochloride Supplementation on Beef Carcass Characteristics and Quality Attributes of Aged Ribeye Steaks

ObjectivesGrowth promoting technologies such as the β agonist ractopamine hydrochloride (RAC) and nutritional practices such as increased zinc (ZN) supplementation have potential to positively impact beef cattle growth. However, the impact of these strategies (RAC and ZN) on meat quality is unclear. The objective of this experiment was to determine the extent to which ZN and RAC supplementation in the diets of finishing beef steers influence carcass characteristics and meat quality of aged longissimus steaks.Materials and MethodsCrossbred Angus steers (∼431 kg initial body weight) from a single source were fed one of four diets in GrowSafe bunks. Steers were assigned to diets based on growth potential (Gene Max gain score) and initial body weight: control (CON-NO; 30 ppm Zn (NRC requirement); n = 7), ZN supplementation (SUPZN-CON; 150 ppm ZN (60 ppm ZnSO4, 60 ppm Zn-AA); n = 7), RAC supplementation (CON-RAC 300 mg/hd/d; 30 ppm Zn; n = 6), and ZN supplementation combined with RAC supplementation (SUPZN-RAC; 150 ppm ZN (60 ppm ZnSO4, 60 ppm Zn-AA), RAC 300 mg/hd/d; n = 7). Zn treatments were fed for the entire 90 d trial. RAC supplementation occurred for the final 28 d of the feeding trial. At finishing weights (∼739 kg), steers were harvested at a commercial processing facility. Yield and quality data were collected. Whole rib sections were collected 6 d postmortem, transported to the Iowa State University Meat Lab, and fabricated into 2.54 cm thick steaks. Temperature, pH, Hunter L, a, and b values, and proximate analysis (moisture, fat and protein) were measured at 6 d postmortem on the longissimus muscle. Pairs of adjacent steaks were vacuum packaged, aged for 7, 14, 28 or 42 d, and frozen until quality evaluation. At the completion of aging and storage; purge, pH, Hunter L, a, and b values, marbling scores, cook loss, and Warner-Bratzler Shear Force (WBS) values were measured on each pair of steaks. Data were analyzed using the PROC MIXED procedure of SAS version 9.4 with fixed effect of treatment. Initial body weight was used as a covariate for hot carcass weight (HCW) analysis. HCW was used as a covariate for analysis of ribeye area, fat thickness (FT), kidney, pelvic and heart fat percentage, yield grade, and d 6 marbling score. FT was used as a covariate for d 6 pH and temperature measurements.ResultsSupplementation of Zn and RAC resulted in a greater HCW and REA with decreased fat thickness, marbling scores, and yield grades than CON-NO. Zn only supplementation had greater redness at 6 and 7 d postmortem. RAC supplementation resulted in increased WBS values at 7, 14, and 28 but no differences were observed at 42 d aging. No differences in KPH, pH, temperature, L and b value, proximate analysis and purge were determined between treatments at any d aging.ConclusionThe results demonstrate that supplementation of ZN and RAC increased carcass yield. However, RAC inclusion negatively impacted WBS values unless aged for greater than 28 d. The data reveal that WBS differences exist between treatments. The molecular explanations for these differences should be defined to understand how ZN and RAC inclusion impact tenderness development.

Effects of combined wet- and dry-aging techniques on the physicochemical and sensory attributes of beef ribeye steaks from grain-fed crossbred Zebu steers

The effects of dry- and wet-aging combinations on the sensory and physicochemical attributes of beef ribeye steaks were investigated. Paired beef ribs (n = 16) from eight grain-fed crossbred Zebu s...

Wet bone-in ageing and effect on beef quality technological parameters.

This study aimed to evaluate the effect of wet ageing on chemical-physical characteristics of sirloin and bone-in rib eye steaks obtained from 18months old young bulls and 27months old heifers. A positive beef tenderization effect of wet ageing was observed with lower values constantly detected in the rib-eye samples and significantly lower shear force values showed in heifer steaks if compared to bulls. The pH values detected both in pre- and post-ageing samples fell in the normal range for meats. The water holding capacity of sirloin samples increased with ageing while in rib eye steaks, no significant differences were detected among samples taken before and after ageing. Meat ageing resulted in a decrease of cooking loss, while meat colour parameters were not influenced by ageing and fell within the normal range. An evident improvement of the sensorial quality of bone-in wet aged beef, especially in tenderness, was achieved.

99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) and semimembranosus (SM) muscles were obtained from 63 steers that were fed for 98 days on 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Instrumental color measured with a Minolta colorimeter and visual discoloration evaluated by two trained panelists were recorded daily for three beef products placed under simulated retail conditions, until a 60% surface discoloration was observed. The three beef products evaluated were LT steaks, and two types of ground beef patties manufactured with the SM muscles (lean – no additional fat and regular – 25% added fat). The thiobarbituric acid reactive substances (TBARS) assay was used before and after the shelf life display to determine the degree of lipid oxidation for products during the display. Data were analyzed as a randomized complete block design with the GLIMMIX procedure of SAS using repeated measures. Results indicated a treatment by day interaction (P < 0.0001) for visual discoloration and instrumental color of all three products. At the end of the display period, products from the COMBO diet had on average the least amount of visual discoloration and the greatest a* (redness) value, while the CON steaks and M/T ground beef had the most discoloration and the lowest a* values. TBARS values at d 0 and d 7 did not differ (P > 0.23) among treatments for all three products. Overall, supplemental ingredients in feed did not affect the color and degree of lipid oxidation of steaks and ground beef to a level deemed detrimental.

Branched Chain Fatty Acid Distribution in Beef Lipids (P08-110-19)

ObjectivesBeef is a rich source of branched chain fatty acids (BCFA) in the American diet. Once consumed, utilization of fatty acids depends on their lipid class in foods.Our objective is to characterize the distribution of BCFA among lipid classes in commercial ribeye steaks, specifically sampled from grass-fed, angus, and prime beef. MethodsBeef was obtained from a supermarket in Austin, Texas. Samples were cut into pieces (1 mm3) and extracted by the method of Bligh and Dyer. Extracts were fractionated into triacylglycerol (TAG), phospholipids (PL), cholesterol esters (CE), and free fatty acids (FFA) by thin layer chromatography (TLC). PL were further fractionated into phosphatidylcholine (PC), lyso-PC, phosphatidylserine (PS), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and sphingomyelin (SM). Fatty acid methyl esters (FAME) were prepared from each fraction by treatment with BF3/methanol and analyzed by high resolution capillary gas chromatography (GC) with positive structure identification by MS/MS of the molecular ion. ResultsTotal BCFA in PL of grass-fed beef is the highest (1.25 ± 0.05%, w/w; mean ± SD) compared with those in PL of other beef. Total BCFA in TAG (1.30 ± 0.37%, w/w) were not different between angus and prime beef. BCFA were detected in all lipid fractions. Anteiso-15:0, anteiso-17:0, iso-15:0, iso-16:0, iso17:0, iso-18:0 were detected in most fractions. ConclusionsTotal BCFA in PL of grass-fed beef is the highest (1.25 ± 0.05%, w/w; mean ± SD) compared with those in PL of other beef. Total BCFA in TAG (1.30 ± 0.37%, w/w) were not different between angus and prime beef. BCFA were detected in all lipid fractions. Anteiso-15:0, anteiso-17:0, iso-15:0, iso-16:0, iso17:0, iso-18:0 were detected in most fractions. Funding SourcesThis study was supported by the National Cattleman’s Beef Association and the North Dakota Beef Commission.

Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights

ObjectivesOur objectives were to determine how hot carcass weights affected temperature decline and pH decline of carcasses, and subsequently shear force, juiciness and color of steaks.Materials and MethodsCarcasses (n = 59) were selected at a commercial abattoir over five collection days at approximately 45 min after exsanguination and sorted by hot carcass weight. Carcasses were separated into light ( 408 kg) weight groups. Temperature decline was monitored with a data logger for 24 h with one probe inserted into the longissimus muscle at approximately the sixth rib and one probe inserted directly into the center of the semimembranosus muscle. Muscle pH was measured in the longissimus and semimembranosus muscle at 0, 4, and 24 h after carcasses were moved into chill coolers. After approximately 24 h of chilling, ribeye area, 12th rib fat, KPH, and USDA Quality and Yield Grades were collected. Ribeye rolls (IMPS 112A) and inside rounds (IMPS 160A) were transported to the North Dakota State University Meat Laboratory and aged in vacuum packaging for 14 d. Ribeye and rounds steaks were fabricated for Warner-Bratzler shear force and color analysis. Color analysis was determined on each steak using a Minolta colorimeter after a 30-min bloom time. A 50-g sample was collected for drip loss analysis. Data were analyzed using the mixed procedure of SAS.ResultsLongissimus muscle temperature at 4 h was less (P = 0.02) in light carcasses compared with heavy weight carcasses and semimembranosus muscle temperature was less (P < 0.0001) in light and medium weight carcasses compared with heavy weight carcasses. There were no differences in pH decline (P ≥ 0.16) among hot carcass weight groups. There were no differences in fat thickness, KPH or marbling score (P ≥ 0.12) among hot carcass weight groups. Longissimus area (P = 0.0002) was larger and USDA final yield grade was greater (P = 0.04) among hot carcass weight groups. There were no differences in drip loss, cook loss or WBSF in either longissimus or semimembranosus muscles (P ≥ 0.10) among carcass groups. Color data indicated that ribeye and round steaks from heavy weight carcasses were redder than steaks from light weight carcasses (P ≤ 0.02).ConclusionHot carcass weight did not have an influence on objective measures of meat palatability traits; however, carcass weight did have an effect on color.

Influence of Zinc and Ractopamine Hydrochloride Supplementation on Beef Carcass Characteristics and Quality Attributes of Aged Ribeye Steaks

Influence of Zinc and Ractopamine Hydrochloride Supplementation on Beef Carcass Characteristics and Quality Attributes of Aged Ribeye Steaks

Case Study: Effects of inclusion of wet brewers grains on the growth performance, carcass characteristics, and meat quality of finishing cattle

ABSTRACT Wet brewers grains (WBG) are an increasingly available by-product of the growing craft beer industry that may be useful in finishing cattle rations. Therefore, the objective of this pilot study was to determine the effects of including WBG sourced from craft brewing on the growth performance, carcass characteristics, and meat quality of finishing steers and heifers. Twenty-four [n = 24; 12 heifers (303 kg), 12 steers (346 kg)] crossbred calves were blocked by BW within sex to 12 pens (2 calves of the same sex per pen) in a 2 × 2 factorial arrangement with 3 replications per treatment and fed for 140 d. Model factors included calf sex and finishing diet [corn silage and whole shelled corn finishing diet (control) and control + 7.2% WBG]. Primal ribs (Institutional Meat Purchase Specification #103) were obtained and rib eye steaks (Institutional Meat Purchase Specification #1112) were fabricated from the 9th to 11th rib portion for additional analyses. No differences were observed in total gain, ADG, or G:F between diets (P > 0.05). However, there was a diet × sex interaction (P 0.05) in HCW, YG, or marbling score, but rib fat thickness was less (P = 0.020) in WBG calves than in control calves. Diet did not alter Warner-Bratzler shear force, package purge, or cook loss measurements (P > 0.05). These data indicate low-level inclusion of WBG can maintain performance and quality of finishing cattle similar to conventional finishing diets.

Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics.

The present study explored the potential use of decision trees on rearing factors (q = 10) and carcass characteristics (q = 12) for the development of prediction model rules of beef tenderness prediction/categorization. Accordingly, 308 young bulls were used by a sensory panel to evaluate the tenderness potential of ribeye steaks grilled at 55 °C. A classification and regression tree method was implemented and allowed the prediction of tenderness using (i) rearing factors, (ii) carcass characteristics or (iii) both. The resultant tree models yielded predictive accuracies of 70.78% (with four rearing factors: concentrate percentage; fattening duration; initial body weight and dry matter intake); 67.21% (with four carcass characteristics: fatness carcass score; carcass weight; dressing percentage and muscle carcass percentage) and 84.41% (with six rearing factors and carcass characteristics) compared to the k-means clustering of tenderness. In the final and robust regression tree, from the 22 attribute information, two carcass characteristics (fatness carcass score and muscle carcass percentage) and four rearing factors (fattening duration; concentrate percentage; dry matter intake and initial body weight) were retained as predictors. The first splitter of the 308 ribeye steaks in accordance with their tenderness scores was fatness carcass score, followed by fattening duration and concentrate percentage. The trial in the preset study highlights the importance of thresholding approach for efficiently classifying ribeye steaks in accordance with their tenderness potential. The overall prediction model rule was: IF (fatness carcass score ≥ 2.88) AND (concentrate ≥ 82%) [AND (muscle carcass ≥ 71%)] THEN meat was [very] tender. © 2018 Society of Chemical Industry.

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception.

Providing consumers with health benefit information (HBI) can enhance acceptability of grass-fed beef. Fatty acid analyses of steaks from four biological types of steers showed favorable n-6/n-3 ratios. Although some sensory attributes of cooked rib-eye steaks were scored differently among biological types, knowledge of grass-feeding and healthier fatty acids increased overall liking and purchase intent (PI) across products. Emotional profiles improved after HBI was given to consumers, with some emotions being significantly related to PI odds ratios. This research demonstrated the usefulness of HBI in improving hedonic perceptions of grass-fed steaks and the importance of consumer emotions in predicting PI.

Timing of Exposure to High-Concentrates versus High-Quality Forages on Growth and Marbling Deposition in Steers

Forty Angus-cross steers (280 ± 21.4 kg BW, 8 mo.) were used to examine the effects of exposure to 2 diets [high concentrate diets (CONC) versus high quality forages (FOR)] during 2 time periods [early (EARLY; at 30-d post weaning) or late (LATE; just prior to slaughter)] on animal growth, marbling deposition and tenderness. Steers were blocked by weight and randomly assigned to four dietary treatments: 1) CONC-FOR, 2) CONC-CONC, 3) FOR-CONC, or 4) FOR-FOR. Exposure to CONC during the EARLY or LATE period increased (P &lt; 0.05) growth and fat deposition compared to FOR-FOR. Hot carcass weight was greater (P &lt; 0.05) for CONC-CONC and FOR-CONC steers than FOR-FOR and CONC-FOR due to changes in dressing percent. Marbling score was greater (P &lt; 0.05) for CONC-CONC and CONC-FOR compared to FOR-FOR. Exposure to CONC during the EARLY period (CONC-FOR and CONC-CONC) increased (P &lt; 0.05) n-6 polyunsaturated fatty acids (PUFA) deposition in longissimus muscle (LM) and subcutaneous adipose tissue (SQ); whereas, exposure to CONC during the LATE period (CONC-CONC and FOR-CONC) reduced (P &lt; 0.05) n-3 PUFA, trans-11 octadecenoic acid and cis-9 trans-11 isomer of conjugated linoleic acid (CLA). Warner-Bratzler shear force at d 2 and 7 of postmortem aging in ribeye steaks from CONC-CONC and FOR-CONC was greater (P &lt; 0.05) than FOR-FOR and CONC-FOR. Lipogenic gene expression was up-regulated (P &lt; 0.05) and lipolytic gene expression was downregulated (P &lt; 0.06) in SQ from CONC-CONC and FOR-CONC compared to FOR-FOR. Overall, exposure to CONC in both periods increased growth rate and marbling deposition but LATE exposure had the greatest impact on adipose lipogenesis and lipolysis, fatty acid composition, and tenderness.

Effect of Residual Feed Intake Status, Breed and Post Mortem Aging on Consumer Perception of and Preference for Beef Ribeye Steaks

ObjectivesThe effect of selection for efficient animals using residual feed intake (RFI) on meat sensory quality and consumer preference has had limited study. The objective of this study was to determine the effects of breed, RFI and aging on consumer sensory preference and attributes perception of beef rib-eye steaks.Materials and MethodsThirty-six steers were used in a 3 breed (Angus, Charolais, and Kinsella Composite) × 2 RFI level (high and low) factorial design experiment. Two aging times (4 and 18 d) were also included in the experiment. Perceived and ideal tenderness, juiciness, flavor intensity and overall acceptance of ribeye steaks were evaluated by 24 consumers prescreened to ensure that they regularly consumed high-quality steaks. Analysis of variance (ANOVA), Generalized Procrustes Analysis (GPA) and preference mapping were used to analyze consumer sensory data.ResultsResults from the ANOVA showed that consumers found no significant effect of any main factor on beef flavor intensity (P > 0.05). Breed significantly affected juiciness (P = 0.0070) and overall acceptance of steaks (P = 0.0149), with steaks from Angus and Charolais receiving similar juiciness and acceptance ratings. Steaks aged 18 d were slightly juicier (P = 0.0832) and more acceptable (P = 0.0075) than steaks aged 4 d. No RFI effect was observed for any sensory attribute and acceptance of steaks (P > 0.05). The comparison between consumers’ ideal ribeye steaks and assessed samples found that sensory attributes of steaks from some treatments were different from consumers’ ideal products (P < 0.05). About 80% of the total variation was explained by the first 2 dimensions of the GPA consensus configuration. GPA differentiated meat clearly by aging, with samples aged for 18 d and ideal ribeye steaks characterized as juicier, more tender and as having more intense beef flavor than samples aged for 4 d. Following GPA analysis, preference mapping was performed to correlate sensory attribute perception and consumer preference. Combined with the contour plot, results of preference mapping showed that steaks from carcasses of Angus and Kinsella Composite steers with high RFI received more appreciation from consumers than steaks from carcasses of steers with low RFI. This result suggested a negative influence of selection for efficient animals using RFI on consumer preference of ribeye steaks in some breeds.ConclusionTherefore, RFI can be a beneficial tool in selecting efficient animals because of its limited influence on meat sensory quality, but its possible adverse influence on consumer preference should be monitored during the selection process.

Characterizing Products from the Beef Rib Resulting From an Alternative Carcass Break

ObjectivesThis study was aimed at investigating the impacts of separating the beef rib from the chuck between the 4th and 5th rib versus the 5th and 6th ribs on beef tenderness, connective tissue content, steak composition, and product yield.Materials and MethodsThirty USDA Choice carcasses were selected at random for inclusion in the study. Alternating sides of each carcass was fabricated into either an 8-rib rib separated from the chuck between the 4th and 5th rib or a traditional 7-rib rib separated from the chuck between the 5th and 6th rib. All comparisons between 8-rib and 7-rib ribs were made within animal. All ribs were collected and transported under refrigeration to the Colorado State University for fabrication. Comprehensive cutout data was collected from conversion of each individual NAMP 107 oven-prepared rib to a NAMP 112 boneless ribeye roll. Within 7 d of product collection, the boneless ribeye rolls were transported to a steak portioning facility, and all pieces were cut into equally portioned ribeye steaks. At the time of portioning, steak measurements were collected and recorded. All weight and steak yield comparisons were made between 7-rib and 8-rib ribs. Following steak portioning, an image of each steak was obtained on a gridded background. Individual images were analyzed using image software capable of making measurements by quantifying pixel size (Image J). From each steak image, all meaningful dimensional measurements were obtained. Following image capture, steaks were individually identified, packaged, frozen and stored for shear force evaluations.Steaks were thawed and cooked to a peak internal temperature of 71°C using a combination convection oven. Following cooking, the peak internal temperature was recorded for each steak. Warner-Bratzler Shear Force (WBSF) values were obtained for the primary muscles in every steak (longissimus, complexus, and spinalis). A single mean WBSF value was obtained and averaged for each muscle individually.Comparisons of least squares means for product yield and steak cutting yield were made between 8-rib and 7-rib ribs. Means for WBSF and steak measurements were compared by steak location within the portioned 8-rib ribs only.ResultsThe 112 ribeye rolls resulting from 8-rib ribs were 5.26 cm longer, which resulted in 2.8 more steaks per carcass, on average. Additionally, 112 ribeye rolls resulting from 8-rib ribs were 558 g heavier than 7-rib ribeye rolls. Steak location did not affect WBSF values of the complexus, or spinalis, but steak location did affect (P = 0.0077) the WBSF values of the longissimus. Even though the WBSF of the longissimus was affected by steak location, there were no meaningful trends by steak location and the values were not affected by alternating the fabrication style. The data indicated that tenderness and eating quality was not affected by fabrication style. As expected, the size of the longissimus decreased toward the anterior end of the ribeye rolls, and the size of the complexus increased inversely with the size of the longissimus. Most notably, the amount of intermuscular fat (kernel or star fat) was less in the most anterior steaks than in steaks that would normally appear on the ends of traditionally cut, 7-rib ribeye rolls.ConclusionChanging the fabrication style would not detrimentally impact the eating qualities of ribeye steaks but would add significant weight and value to the rib.

National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of steaks at retail establishments was 25.9 d with a range of 6 to 102 d, and those from foodservice establishments averaged 31.5 d with a range of 3 to 91 d. The retail steaks with the lowest WBS value (P &lt; 0.05) was the boneless top loin, compared to the top round steaks, which had the higher (P &lt; 0.05) average WBS value. For the foodservice sector, top loin and ribeye steaks had the lowest (P &lt; 0.05) WBS values, whereas the top sirloin represented the highest (P &lt; 0.05) WBS values. The top blade retail steaks received among the highest consumer ratings (P &lt; 0.05), whereas the top round and bottom round steaks received among the lowest (P &lt; 0.05) consumer ratings for overall liking, tenderness liking, tenderness level, flavor liking, and juiciness liking. For the foodservice sector, the ribeye and top loin steaks were rated higher (P &lt; 0.05) than top sirloin steaks for all consumer rating categories. The WBS values and sensory ratings were comparable to previous surveys, indicating no substantial changes in tenderness. Additional emphasis in improving the tenderness of top and bottom round steaks is necessary to increase consumer acceptability of these cuts.

Establishing the Relationship Between Mineral Content and Palatability Attributes of Ribeye Steaks from Savannah-Fed Brahman-Influenced Cattle

ObjectivesCombination of eating qualities of beef plays an important role in beef consumer satisfaction; however, it is not well-understood how those eating attributes could be influenced by individual mineral components. The objective of this study was to examine the multivariate relationships between mineral profile and palatability attributes determined by consumers of Venezuelan Brahman-influenced cattle (Brahman).Materials and MethodsSteers and bulls (n = 33) of Brahman cattle were raised under similar extensive and feeding conditions (native grass pasture) and slaughtered at 19 and 24 mo of age (MOA). Ribeye steaks (2.54-cm thick) were removed from the longissimus thoracis muscle (posterior end) from the right side of each carcass at 48 h post-mortem. All samples were vacuum-packaged and immediately frozen at -30°C for Warner-Bratzler shear force (WBSF), mineral content (ash, Na, K, Mg, P, Ca, Cu, Mn, Zn, Fe; mg/100 g fresh tissue) and consumer sensory evaluation (n = 137; 9-point hedonic scale for overall, flavor liking, flavor intensity and tenderness liking). Principal component analysis was performed to identify the influence of the measured attributes.ResultsCorrelations coefficients did not reveal strong relationship among the variables measured. The total variance was distributed into 15 principal components (PC). The factor analysis showed that the first five PC with eigenvalues greater than 1 explained 67.24% of the standardized variance; PC1 explained 21.28%, PC2 16.82%, PC3 12.88%, PC4 8.68%, and PC5 7.59% of the total variance. The set of variables for the first PC included mineral components mainly Na, K, Mg, Ca, Cu, Mn, and Fe (based on the largest loading values). Next, PC2 was related to overall liking, tenderness liking, flavor liking, Ca and Zn. Principal component 3 had a large loading for ash, Na, P, Mn, WBSF, and flavor intensity. The fourth PC had ash and Fe; while PC5 K, Ca, WBSF and tenderness liking, flavor liking, and flavor intensity. Results obtained after plotting the first two PC showed segregation of ribeye steaks from animals slaughtered at 19 MOA and 24MOA (regardless of sex classes); younger animals tended to have more Ca, P, Fe, Mn, Mg, Cu, and less Na and K; and their samples had more desirables scores in overall liking, tenderness liking, flavor liking than older ones. In the second plotting (PC1 × PC3), WBSF and P were located in the positive side of PC1 along with 19MOA Brahman steaks; while ash, Zn, Na, and K on the PC1 negative side along with 24MOA Brahman steaks and closely associated with flavor intensity. Further results plotting (PC1 × PC4; PC1 × PC5) reaffirmed and showed a closely association between minerals and treatments previously mentioned.ConclusionThese results indicate sensory attributes are weak to moderate influenced by individual mineral content in beef. Content of individual minerals can affect the degree of liking more than overall ash content. Additionally, Ca, P, Fe, Mn, Mg, Cu content were positively associated to overall liking, tenderness liking, and flavor liking; in contrast ash, Zn, Na, and K were negative associated to such sensory attributes; but not to flavor intensity.

Evaluation of Quality Characteristics for Beef Cuts Following Different Production and Branding Approaches

ObjectivesConsumer demand has driven the expanding variety of fresh beef available for retail purchase, with considerably variable price points. The objective of this study was to assess the impact of production style and branding on the quality and sensory characteristics of ribeye steaks. Materials and MethodsThe varieties evaluated in this study were USDA Choice Black Angus, grass-fed, organic, USDA Prime, and Piedmontese. For each trial and variety, 5 steaks were cut to a target thickness of 3.18 cm from ribeye rolls procured from a local grocery store with sell-by dates within 3 d of each other. Steaks were individually overwrapped on foam trays with PVC film and stored at 1.1°C ± 2.0 under 175 ± 15 foot candle lighting for 7 d. Purge, color, cooked texture, and cook yield were measured on d 0, 1, 4, and 7 while sensory evaluation was conducted only on d 0. A Minolta colorimeter was used to measure L*a*b* values at 3 locations on the longissimus dorsi (LD) of each raw, overwrapped steak. Raw steaks were weighed and placed onto griddles preheated to 177°C, cooked to an internal temperature of 35°C, flipped over, and cooked to a final internal temperature of 70°C. For sensory analysis, eight semi-trained panelists evaluated 1.75 cm cubes of LD for aroma, juiciness, flavor, texture, and overall appearance using a nine-point hedonic scale to score, where 1 = dislike extremely and 9 = like extremely. After cooking, steaks used for texture analysis were allowed to cool for 2 h at room temperature before five cores (diameter = 1.5 cm) were taken from each steak parallel to the muscle fibers while avoiding visible exterior fat. Using a TA.XT Texture Analyzer, Warner-Bratzler shear force was measured perpendicular to the muscle fiber of each core using a rounded V-shaped blade with a 60° angle and a cross head speed of 200mm/min, where firmness equaled the maximum peak of the curve (kg) and toughness equaled the area under the curve (kg-s). This experiment was repeated three times. ResultsUSDA Prime and Piedmontese scored significantly higher (p ≤ 0.05) than all other varieties for overall acceptance with scores of 7.42 ± 1.22 and 7.04 ± 1.34, respectively. Although not always significant (p > 0.05), both USDA Prime and Piedmontese also received numerically higher ratings for all other sensory traits evaluated compared to other varieties. For d 1 objective texture measurements, USDA Prime displayed lower (p < 0.05) values for both firmness and toughness, while organic revealed the numerically highest value. At d 1 and 4 Piedmontese had significantly more purge (p < 0.05) than USDA Prime, USDA Choice Black Angus and organic, but by d 7 differences between all treatments were diminished. For any single variety, cook yields over time (ranging from 70.2 to 80.0%) were not always found consistently different than other varieties. USDA Prime had the highest a* value at d 0 (p ≤ 0.05) and was also significantly higher than organic on d 1, 4, and 7 (p < 0.05). ConclusionConsidering quality and sensory traits evaluated in this study, USDA Prime consistently stood out as being the most distinguishable branding type, while there were limited differences between Piedmontese, organic, grass-fed and USDA Choice.

Crush

Crush Dana Roeser (bio) Why do they call it "crush"?The man strapped in horizontal on the hydraulic lift, then tipped vertical,bellowing, I am standing up. The nurses trying to cantileverhim into the bathroom so he can brush his teeth.Greg described my dad's menu as "mechanically softened."They actually take the entire rib-eye steak, or chicken parmigiana,and put it through a meat grinder. On Irish night, my father, uncharacteristically,screamed, "This is revolting! I won't eat it." Imagine corned beef and cabbagein a paste. I heard later that the patrons in the main dining room werereimbursed the price [End Page 104] of their dinners. That's how unsavorythe entrees were even before pulverization. I had Irishcream shrimp. And a soaking baked potato. ________ Crush. Coup de foudre. Blow tothe head, lightning strike. It's annoying to fall for a garden varietywomanizer with whom I have nothing in common. And I'm not theonly one. Whole 12-step meetings filled with women who have washedtheir hair. I feel like giving that thing a blow to its head. But it keepssashaying up to me when I'm shaking my pelvis to some pining, thrusting love song inZumba class—like a Cat Five hurricane in the Wall of Wind simulator. ________ My father begs me, I mean begs,for red grapes. Red grapes, he says, or a sip of water—his hand in a pinch—just one. No, I want real water. "Thickener" is put in every drink he ingests. [End Page 105] ________ What if he breaks your heart?my friend Cicily says, her inquiring, open face tilted up to mine.A moment before, when I was extolling his charms,"And have you seen the other side of that?" I had to sayI had. "Yes, he is very wound up." ________ Sally was lit up like a sparkler,her thinning gray hair every which way, getting stupendously drunkbut still strikingly aware. She told us how her first bone marrow transplantdidn't take and she needed to get another one. Each time sobering up the onlymatch, her alcoholic brother. Sally was holding a snifter of ginand then glass after glass of white wine. It had been a hard day, she said. As I wasstanding to leave, she told us about her crush (as was the case the night beforewhen I started in at the restaurant [End Page 106] with Anna and Rose, out came the crushes).She said it had gotten so bad she avoided going into the relevant establishmentwhen she saw her guy's license plate in a parking spot. Forty years married,and devoted to his wife. Flirting like crazy. She was married to oneof those flirts, but somehow she focused him. His fifth wife, twentyyears. He adored her until his ailments— the last straw was he, a NationalBook Award winner, couldn't read the computer screen—got to himand he shot himself on a visit home from the assisted living placewhere he had been living, basically, without a hip. Sally was in theother room. ________ Sally was on prednisone for years.Between that and the forced menopause, she had several compression fracturesin her spine. Crush. Use this word in a sentence:her spine was crushed. [End Page 107] ________ In my father's roomI eat bites from a piece of fake "coffee cake" fromhis tray. They've upgraded his diet somewhat (from"pulverized" to "smashed," I say in the "Care" meeting—which makeseveryone laugh). But it's too late. He eats almost nothing.I'm going to offer him the sip of the waterhe's not allowed to have— today he starts Hospiceso why not start breaking the rules right away?—but he forgetshe asked. I've been assured Hospice is going to give "pleasurefoods" and a "comfort tray" (I can't get a clear read of what's on thistray, besides morphine and Ativan.) ________ Grief suffuses Hoy CenterFloor 2 A especially at night. From [End Page 108...