Sirloin Steaks Research Articles

Preoperative Fasting in Children

Preoperative Fasting in Children

Preoperative fasting in children.

Children undergo a preoperative fast in an attempt to minimize the fluid and solid food component of gastric contents. The importance of a preoperative fast was acknowledged early in the evolution of anesthesia as a discipline of medicine. In response to concerns about the aspiration of gastric contents, a prolonged fast presumably came into vogue. With this practice, it was not unusual to have hungry, irritable children who were prone to hypoglycemia after fasts of 8 ‐12 h or even longer. The purpose of this article is to provide the reader with a narrative review of the literature pertaining to preoperative fasting in children. This article is primarily focused on randomized controlled trials (RCTs), but when not available, literature of lesser intensity was used. We present the physiology of gastric emptying with an emphasis on studies focusing on children in the perioperative period. These studies of gastric emptying were, when possible, divided into studies involving solid food and those involving clear fluids. We then present preoperative fasting of children, which was subdivided by age (neonates, infants, toddlers, and adolescents) and by health (elective versus emergent surgery and healthy versus medically compromised patients). In the concluding portions of this review, we present recommendations for the management of perioperative fasting and recommendations with respect to the need for more research, as more questions remain unanswered than those that have been answered. During preparation of this article, we accepted several links. The linkage between gastric fluid volume and aspiration pneumonia for healthy patients has recently been examined by an ASA taskforce, which concluded that the available data were insufficient to confirm or deny a relationship. Although this means that gastric fluid volume is a surrogate end point for aspiration pneumonia, virtually all studies examining preoperative feeding practices have gastric residual volume as their primary end point. For the purpose of this review, we focus on the end point of gastric residual volume, which is the almost exclusive choice of numerous peer-reviewed investigations. Furthermore, in the practice of anesthesia, patients undergoing emergency surgery have increased gastric contents and are at increased risk of aspiration pneumonia. This is an established link, and if we were to refute it, we would deny the need for rapid-sequence induction plus appropriate airway management during general anesthesia for emergency surgery. Although increased gastric contents increase the risk of aspiration pneumonia, there is no known gastric fluid volume that places a particular patient at clinically relevant risk or eliminates all risk.

Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

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 sirloin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top sirloin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Top sirloin steaks, regardless of city, were consistently cooked to well done or higher degrees of doneness. Dry-heat methods such as outdoor grilling, broiling, and indoor grilling were the most frequent cooking methods used. Four significant interactions existed for OLIKE: USDA quality grade x cooking method (P = .02), city x cooking method (P = .0001), city x degree of doneness (P = .01), and cooking method x degree of doneness (P = .009). Greater differences were found between cooking methods within USDA quality grade than between USDA quality grades within cooking method. Consumers in Houston rated steaks cooked by outdoor grilling higher than those from the other cities, and steaks cooked by indoor grilling were rated the highest among all cooking methods by consumers in Chicago. In Chicago, steaks cooked to more advanced degrees of doneness tended to receive higher ratings, but few differences between degrees of doneness in the other three cities were detected. For outdoor grilling, broiling, and pan-frying, the trend was for OLIKE ratings to decline as degree of doneness increased. The lowest customer satisfaction ratings tended to be given to top sirloin steaks cooked to more advanced degrees of doneness, and consumers most frequently cooked steaks to at least the well done stage. Consumer information programs or the development of postmortem techniques that would ensure acceptable palatability of top sirloin steaks may need to be developed.

An audit of retail beef loin steak tenderness conducted in eight U.S. cities.

An audit of supermarkets in eight U.S. cities was conducted to characterize retail beef loin steaks with respect to grade, postfabrication aging, and tenderness and to provide an interim measure of progress in industry efforts to improve retail beef tenderness. Top sirloin steaks (n = 819) and strip loin steaks (n = 827 paired steaks) were purchased at retail markets in Atlanta, Chicago, Denver, Houston, Philadelphia, Phoenix, San Francisco, and Seattle and shipped to Colorado State University for measurement of shear force (both cut types) and evaluation by a trained sensory panel (strip loins only). Approximately 80% of the steaks originated from beef plants in Kansas, Texas, Nebraska, and Colorado. Postfabrication aging periods ranged from 2 to 87 d (mean = 20.8 d) for top sirloin steaks and from 2 to 91 d (mean = 19.2 d) for strip loin steaks, although most top sirloin (85%) and strip loin (91%) steaks were available for purchase 7 to 35 d after fabrication. The mix of quality grades was similar for both cuts: 60% Select, 31% "commodity" Choice, 6 to 7% "Certified" Choice, and 2 to 3% Prime. Shear force averaged 3.46 kg (SD = .74) for top sirloins and 3.05 kg (SD = .95) for strip loins; 75% of both steak types had shear force values between 2 and 4 kg. Postfabrication periods shorter than 7 d were associated with reduced (P < .05) tenderness, especially for top sirloin steaks. Higher quality grades were associated with greater (P < .05) tenderness (Prime > Choice > Select) for both cuts. Based on panel tenderness ratings, the approximate odds of obtaining a "slightly tough" or tougher strip loin steak at a retail supermarket were: 0 for Prime, 1 in 10 for "Certified" Choice, 1 in 5 for "commodity" Choice, and 1 in 4 for Select. Audit results suggest that tenderness characteristics of loin steaks have not changed materially since the National Beef Tenderness Survey was conducted in 1991 and that two primary focal points of the beef industry's efforts to improve tenderness should be 1) to prevent short-aged (< 7 d postfabrication) product from reaching consumers and 2) to identify methods for enhancing tenderness of Select and "commodity" Choice beef.

Calcium-activated tenderization of strip loin, top sirloin, and top round steaks in diverse genotypes of cattle.

Steers of known percentage Brahman (B) and Angus (A) breeding (100% A, n = 6; F1 B x A, n = 6; and 100% B, n = 6) were used to determine the effect of calcium chloride injection on the calpain proteinase system and meat tenderness. The steers were slaughtered in six replications (at either 9 or 14 mm of backfat, determined ultrasonically), with each breed type represented. Calpains and calpastatin activities were measured on fresh, prerigor longissimus muscle samples. Carcass data were collected after a 24-h chill, and the short loin (IMPS #180), top sirloin (IMPS #184), and top round (IMPS #168) were removed from both sides of each carcass. The cuts from the right side were then injected at 5% (wt/wt) with CaCl2 solution (2.2%). Longissimus muscle calpain and calpastatin activities were also measured at 48 h postmortem from the injected and control sides of each carcass. Warner-Bratzler shear force was measured on steaks from the three subprimals aged 1, 2, 5, 15, or 31 d. Marbling scores and USDA quality grades were higher (P<.05) in A than in F1 B x A and B carcasses. Calpastatin activity was higher (P<.05) in muscle from B than in muscle from A and F1 B x A steers, and postmortem storage (O vs 48 h) and CaCl2 injection reduced (P<.05) the activity of the calpains and calpastatin. Strip loin and top sirloin steaks from A and F1 B x A steers were more tender (P<.05) than steaks from B steers; however, top round steak tenderness did not differ (P>.05) across breed type. Calcium injection improved strip loin and top sirloin steak tenderness, but it did not affect top round steak tenderness. Collectively, these data show that CaC12 injection can be used to improve meat tenderness, with similar responses shown in cattle containing 0, 50, and 100% B inheritance. However, even with CaCl2 injection, B steaks are less tender than their A and F1 B x A counterparts.

Consumer selection of steaks as influenced by information and price index

Consumer selection of sirloin steaks was influenced by their eating quality, their nominal price and labelling. Without knowledge of the eating quality, higher priced steaks, of similar appearance and intrinsic qualities to lower priced steaks, were preferred by about one third of consumers. The proportion increased when the steaks were labelled with the qualities: `Charolais and Tender' and slightly when labelled `Tender' and only marginally when labelled `Charolais'. After tasting the steaks, most consumers chose the most tender, even when more expensive. Re-inforcing their assessments of tenderness with the quality labels, further increased the proportion of tender, high-priced steaks chosen. Knowledge of the eating quality of steaks was therefore more important than price which was more important than quality labels in determining choice of steaks.

QUALITY GRADE, PORTION SIZE, NEEDLE TENDERIZATION AND COOKERY METHOD EFFECTS ON COOKING CHARACTERISTICS AND PALATABILITY TRAITS OF PORTIONED STRIP LOIN AND TOP SIRLOIN STEAKS

Strip Loin (IMP # 1180A) and Top Sirloin Center Cut steaks (IMP # 1184B) purchased from a foodservice purveyor and aged 21 days were used to evaluate cookery method, needle tenderization, quality grade and portion size effects on palatability and cooking characteristics. Both steak types were distributed across 4 quality grade classes (USDA Select = S, USDA Choice = C, USDA Prime = P, and Certified Angus BeefTM= UC), 2 portion sizes (strip loins, 283 and 397 g; top sirloins, 255 and 340 g), 2 tenderization treatments (needle tenderized = T and nontenderized = NT) and 2 cooking methods (Clamshell® broiler-grill = CS and electric grill = FW). Cook time/100 g was lower (P 0.05) sensory tenderness in the strips or sirloin steaks. Sensory tenderness scores were lower (P 0.05) sensory tenderness in the strips steaks but improved sensory tenderness scores in the sirloin steaks. A needle tenderization by quality class interaction in the sirloins showed that T steaks from the S, C and UC classes were more tender than NT steaks; however, tenderization did not affect tenderness of P steaks. Collectively these data suggest that rapid cookery systems (i.e., Clamshell®) can reduce cooking time in portioned foodservice strip and top sirloin steaks without detrimental effects on palatability.

SUPPLEMENTATION OF VITAMIN E TO BOVINE FEMALES IN “WHITE COW”, MATURE BEEF, UPGRADING PROGRAMS

ABSTRACT Forty cull cows were used to determine the effects of feeding supplemental dietary Vitamin E and a high‐concentrate feedlot finishing diet on fresh meat retail caselife and oxidized flavor of roast beef from carcasses of such cows. They were either fed a feedlot finishing diet not supplemented with Vitamin E (control; N=8) or were fed a feedlot finishing diet supplemented with Vitamin E for 14, 28, 42 or 56 days (N=8 for each time‐on‐feed). During the feeding period, the 32 cows in treatment feeding groups had access to a total of 50,400 IU of supplemental Vitamin E; cows in the 14 day time‐on‐feed group received the highest daily dose (3,600 IU/day) and those in the 56 day time‐on‐feed group received the lowest daily dose (900 IU/day) of supplemental Vitamin E. On average, tissue α‐tocopherol levels were increased from 2.39 μg/g (control) to 4.21–5.44 μg/g by 14–56 days of supplemental feeding. Supplemental feeding of dietary Vitamin E and a feedlot finishing diet had the greatest effect on the visual color and percent surface discoloration of top round and top sirloin steaks and had the least effect on the visual color and percentage surface discoloration of ground beef patties, tenderloin and strip steaks. Taste panelists were able to detect a slightly, but significantly, greater quantity of warmed‐over flavor components in the control roast beef than in the roast beef from cattle fed supplemental dietary Vitamin E and a feedlot finishing diet.

Eating quality of beef from different sire breeds

AbstractThree hundred and eight cattle, comprising steers and heifers from continental and British crosses were finished on an 18-month beef production system at Warren Farm, Lambourn, Berkshire and slaughtered across a range of fatness levels. The eating quality of roasting joints (semimembranosus.) and sirloin steaks (longissimus thoracis et lumborumj was evaluated and the chemical composition of the lean tissue was taken on a subset of the samples. Results suggested that the greatest differences between the breeds was in the joints. There were significant (P &lt; 0·01) differences in the lipid, moisture and collagen contents of the lean tissue of the joints from the different sire breeds. The Belgian Blue sire progeny had significantly lower lipid content than the Charolais or Aberdeen Angus crosses, and significantly lower collagen content than the Aberdeen Angus cross. In addition joints from Belgian Blue crosses were more tender than joints from other breed crosses. Although the lipid and moisture contents of the steaks from different sire crosses were significantly different there was no evidence of differences in eating quality. Perhaps surprisingly there were no significant relationships between the eating quality and chemical composition between or within breed. Irrespective of breed, carcass fatness influenced the juiciness of both the joints and the steaks although the response was different for continental crosses and British crosses and depended on carcass sex. Over and above this response, steer meat was generally more juicy than heifer meat.

FACTORS AFFECTING PURGE LOSSES IN PORTION CONTROLLED STEAKS

Weight losses, as purge, and pH were monitored during storage of strip loin, tenderloin, and top sirloin steaks to investigate factors that affect purge losses in portion controlled steaks. Purge losses and pH were monitored over time (6, 10, 14, 18, 22 and 26 days), across temperature and in individual and multiple steak packages (strip loin, n = 4; tenderloin, n = 7; top sirloin, n = 10). Top sirloin steaks had the greatest purge loss (%) and strip loin steaks had the lowest purge loss (%) across all treatments. In general, purge losses (%) increased and pH decreased during storage of all three steak types; however, storage temperature did not influence (P >0.10) purge loss. Total purge loss and purge loss as a percent of steak weight was significantly higher (P < 0.05) in multiple steak packages as compared to single steak packages. Correlations between the number of steaks in a package and purge losses were highly significant (P < 0.001) across all three steak types. Within a steak type, the number of steaks in a package explained 59, 75 and 89% of the variation in total purge losses in strip loin, tenderloin, and top sirloin steaks, respectively. Across all steak types, total purge loss increased quadratically as package weight increased (R2=0.89) emphasizing a greater total purge loss per steak in the multiple steak packages than in the individual steak packages. These data suggest that package size (steak number) has a greater influence on the amount of purge in portion sized strip loin, tenderloin and top sirloin steaks than storage time or storage temperature.

Fatty acid content and composition of english beef, lamb and pork at retail

We have determined the fatty acid content and composition of retail samples of meat and assessed them with respect to UK dietary recommendations. Fifty beef sirloin steaks, pork chops and lamb chops were purchased from four supermarkets on separate occasions. The percentage of muscle (boneless basis) in the samples was 84.4 ± 4.3, 69.8 ± 7.7 and 78.9 ± 7.1 for beef, lamb and pork, respectively, with fatty acid contents of 3.84 ± 1.3, 4.73 ± 1.66 and 2.26 ± 0.7 g per 100 g muscle, respectively. Adipose tissue fatty acid contents were 70.0 ± 8.2, 70.6 ± 8.6 and 65.3 ± 9.4 g per 100 g tissue. A range of C20 and C22 polyunsaturated fatty acids (PUFA) was present in the muscle of all three species and pork adipose tissue but their concentrations in lamb and beef adipose tissue were too low to measure. The mean P: S ratios for beef, lamb and pork muscle were (adipose tissue values in parentheses): 0.11 (0.05); 0.15 (0.09) and 0.58 (0.61), and the n−6:n−3 ratios were 2.1 (2.3), 1.3 (1.4) and 7.2 (7.6). We conclude that the muscles of red meat species are a valuable source of PUFA, particularly the C20 and C22 n−3 fatty acids, in the human diet and that, considered as part of a varied diet, the low P: S ratio of the ruminant muscle, the high n−6:n−3 ratio of pork and the total fatty acid contents do not detract significantly from the nutritional value of lean meat.

Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers.

Strip loin (longissimus lumborum), sirloin (gluteus medius) and round (semimembranosus) subprimals from 114 purebred and crossbred Limousin steers were used to identify main effects and interactions of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection (5% wt/wt with a 200 mM CaCl2 solution at 48 h postmortem), and degree of doneness on the palatability of cooked beef steaks. Steaks were aged for 14 d, frozen, thawed, cooked to different internal temperature end points, visually scored for degree of doneness, sheared on a Warner-Bratzler shear machine, and evaluated by a trained taste panel. Raw and cooked steaks from carcasses of higher USDA quality grades had higher fat and lower moisture percentages (P < .05). Higher degrees of doneness resulted in lower moisture percentages (P < .05). Lower shear force values were associated with less variation in shear force. Younger slaughter age and lower calpastatin activity both resulted in greater tenderness (P < .05). Shear force was lowest between "medium rare" and "medium" and increased toward both ends of the degree of doneness scale for round and sirloin steaks; however, shear force increased linearly with degree of doneness in strip loin steaks (P < .05). Subprimal cut had the largest effect on taste panel tenderness ratings, and degree of doneness had the largest effect on taste panel juiciness ratings. The improvement in shear force due to CaCl2 injection was greater for strip loin and sirloin steaks than for round steaks (P < .05 for the interaction). Injection with CaCl2 improved all taste panel attributes. In addition, CaCl2 injection reduced the toughening effects of cooking (P < .05).

Incidence and sensory evaluation of injection-site lesions in beef top sirloin butts.

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%). However, during this same period, the mean weight of injection-site lesion trim increased (P < .05) from 102.63 +/- 12.56 g to 152.81 +/- 13.24 g. Eighty percent of lesions examined during this period were classified as chronologically "older," originating from injections given either during preweaning, stocking, or in the early feeding period; however, there was an increase (P < .01) in the incidence of nodular scars during the audit period, likely created by intramuscular injections during the mid- to late-feeding periods. Warner-Bratzler shear measurements of lesion-afflicted steaks taken near the site of lesions and in areas up to 7.62 cm from the lesion center were significantly greater than similar measurements on control top sirloin steaks. Panelist tenderness scores for mildly lesioned steaks were lower (P < .05) and had greater within-(P < .01) and among- (P < .05) steak variation than control (normal) steaks. Mean juiciness ratings were higher (P < .001) for lesioned steaks; however, steak flavor intensity variation was greater within injection-site lesioned vs control top sirloin steaks, with undesirable flavors reported by panelists. Injection-site lesions still occur at an unacceptable frequency in the top sirloin butt, and those lesions, if not removed entirely, can dramatically reduce the desirability of top sirloin steaks.

Use of genetically identical (clone) steers to determine the effects of estrogenic and androgenic implants on beef quality and palatability characteristics

Six sets of four genetically identical Brangus steers (n = 24; mean weight = 413 kg, SD = 19.8) were used to study the effects of estradiol and trenbolone acetate on beef quality and palatability characteristics. Steers in each clone set were randomly assigned to the following treatment groups: 1) a nonimplanted control; 2) a single estrogenic implant, containing 20 mg of estradiol benzoate and 200 mg of progesterone; 3) a single androgenic implant, containing 140 mg of trenbolone acetate; or 4) a single combination implant, containing 24 mg of 17-beta estradiol and 120 mg of trenbolone acetate. Following implantation, the steers were fed a high-concentrate finishing diet for a period of 112 d. Compared with control steers, implanted steers had higher (P < .05) average daily gains and heavier (P < .05) finished live weights and carcass weights. However, there were no differences (P > .05) among treatment groups with respect to their effects on growth rate, live weight, carcass weight, dressing percentage, fat thickness, longissimus muscle area, percentage of kidney, pelvic, and heart fat, or USDA yield grade. Moreover, marbling scores for implanted steers were not statistically different from marbling scores for control steers. However, a comparison among implant types showed that steers implanted with the estrogenic implant had significantly lower marbling scores than did steers implanted with the androgenic or combination implants. Use of androgenic and combination implants had no effect (P > .05) on beef tenderness of strip loin, top sirloin, or top round steaks; however, use of estrogenic implants decreased (P < .05) tenderness of top sirloin steaks.

Foodservice industry market profile study: in-plant beef fat trim level survey and cutting yields

Fifty foodservice purveying companies were sampled in 12 U.S. cities evenly distributed across six geographical regions. Beef whole muscle cuts (WMC) and portion control items (PCI) from the primal rib and loin were evaluated for surface fat levels. Fat thicknesses were measured on WMC before and after fabrication, whereas additional PCI were measured for fat trim levels before distribution. The average initial fat thickness was 11.9 mm (174 Short Loin and 180A Strip Loin) and 15.6 mm (184 Top Sirloin Butt); maximum fat thicknesses ranged from 16.2 mm (strip loin) to 22.2 mm (top sirloin butt). After fabrication, average fat thicknesses were 6.2, 5.1, and 4.0 mm for resulting products from the short loin, strip loin, and top sirloin butt, respectively. The average initial fat thickness for the strip loin was greater (P < .05) in Southeast and Northeast regions than in Mountain/Desert, Midwest, and Southwest regions. In contrast, average trimmed fat thicknesses for products from the strip loin and top sirloin butt were lower (P < .05) in the Southeast and Northeast than in all other regions. Average fat trim levels for PCI were 3.0 (1112A Ribeye Roll steak, Lip-On), 5.3 (1173B/1174B T-Bone/Porterhouse steak), 5.0 (1180A Strip Loin steak), and 4.0 mm (1184B Top Sirloin steak). Maximum fat trim levels were 4.4 (IMPS 1112A), 7.4 (IMPS 1173B/1174B), 6.9 (IMPS 1180A), and 5.5 mm (IMPS 1184B). The PCI had average and maximum fat trim levels in compliance with USDA (1988) recommendations for fat trim specifications.(ABSTRACT TRUNCATED AT 250 WORDS)

Evaluation of the Tenderness of Beef Top Sirloin Steaks

ABSTRACTTop sirloin butts and strip loins were obtained from both sides of 20 U.S. Choice beef carcasses and cut into six steaks (2.54 cm thick). These steaks were assigned randomly to one of six aging treatments (0, 7, 14, 21, 28 or 35 days). Top sirloin steaks were less tender and more variable in tenderness than top loin steaks. This difference in tenderness appeared to be due to higher amounts of collagen in top sirloin steaks and a tendency toward lower collagen solubility, shorter sarcomere length and higher (less tender) fragmentation index.

National beef tenderness survey.

To determine the average tenderness and sensory ratings of beef subprimal cuts sold in retail cases across the United States, retail cuts were purchased through typical retail outlets in 14 metropolitan cities and transported to Texas A&M University for sensory and Warner-Bratzler shear analysis. The overall mean shear force for all cuts was 3.65 kg, and the mean shear force values for chuck, rib, loin, and round cuts were 3.72, 3.36, 3.17, and 4.31 kg, respectively. No difference (P greater than .05) in tenderness was detected among the cuts from the rib. Mean palatability ratings and shear force values of top loin steaks were similar to those of rib cuts. Top sirloin steaks were tougher (P less than .05) and received the lowest sensory ratings compared with other loin cuts. Approximately two to three times as many round and chuck steaks had shear force values in excess of 4.6 kg compared with their roast counterparts. In all cases, roasts tended to be more tender than steaks from the same subprimal source. USDA Choice chuck retail cuts, compared to Select and No-roll chuck cuts, had approximately 10% fewer cuts with shear force values in excess of 4.0 kg. More work is needed to improve meat tenderness, primarily for retail cuts from the round and chuck primals. Future research must investigate the interaction of antemortem and postmortem factors associated with variation in beef tenderness.

Palatability of Chilled and Frozen Beef Steaks

ABSTRACTThe effects of a split, split plot design, with marbling degree within USDA Choice quality grade as the whole plot, and storage system (chilled with 13 or 20 days postmortem aging or frozen with 7 or 14 days postmortem aging) and blade tenderization (once or twice) as the split plots on palatability and cooking characteristics of beef top loin (TL) and center‐cut, top sirloin (TS) steaks were determined. Marbling degree within the Choice quality grade had no effect on sensory or cooking characteristics of either steak. Storing TL steaks frozen rather than chilled adversely affected flavor intensity and cooking losses. Palatability of TS steaks was much lower than for TL steaks. These data will provide the foodservice industry with more specific guidelines for product processing specifications.

Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods

Mutagen production was examined in lamb and beef in relation to certain common household cooking methods. Mutagenicity was assessed, after extraction of the basic fraction of cooked meat samples, using Salmonella typhimurium strain TA1538 with added rat-liver S-9 homogenate. Little or no mutagenicity was found in barbecued lamb chops, in microwave-cooked lamb chops, sirloin steak, leg of lamb, or rolled beef loaf, in roasted leg of lamb or rolled beef loaf, in stewed blade steak or in boiled chuck steak. However, the basic fraction from well-done, edible fried or grilled meat contained mutagenic activity equivalent to approximately 30,000 TA1538 revertants/100 g cooked meat. It was found that the mutagenic activity of grilled lamb chops, sirloin and rump steaks was directly related to the average surface temperatures attained during cooking. Use of butter as a frying medium was particularly associated with higher mutagenicity in meat samples. Fried meats (rump and fillet steaks) generally yielded higher mutagenic activity than did grilled meats (rump steak, lamb chops) at comparable temperatures of the cooking medium. Using similar cooking procedures, lamb did not differ markedly from beef in mutagenic activity.

Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color

ABSTRACTColorimetric measurements were recorded for sirloin steaks from control and vitamin E‐supplemented (370 I.U./animal/day) Holstein steers. Chroma and Hunter ‘a’ values of steaks from the supplemented group were significantly greater (P&amp;0.01) on days 2, 4, 6, and 8 of 4°C storage. Color difference (ΔE) between the two treatment groups increased from days 0 to 6 and decreased between days 6 and 8.