Strip Loins Research Articles

Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts.

Nutrient composition data that accurately represent available beef products are critical to understanding beef's role in healthy dietary patterns. The quality of beef products has changed over the past several decades, and updated nutrient data are warranted as USDA Prime beef cuts become more available. In an effort to provide a complete nutrient profile for frequently purchased USDA Prime beef cuts, five USDA Prime cuts; strip loin steak, tenderloin steak, ribeye steak, top sirloin steak, and rib roast were collected from retail stores in six geographical locations over three collections for macro- and micronutrient analysis in both the raw and cooked state. The separable lean portion of all analyzed USDA Prime cuts qualified as a good or excellent source, providing 10-19% or at least 20% of the daily value, respectively, for protein, niacin, vitamin B12, selenium, phosphorus, and zinc per FDA labeling claim standards. There was not a significant difference in cholesterol content between any of the cuts, raw or cooked (p ≥ 0.44 and 0.34, respectively). The percent lipid in raw, separable lean portions of the rib roast and strip loin steak was significantly greater than the lipid portion in tenderloin and top sirloin steaks (p ≤ 0.01). Per USDA standards, the separable lean portions of tenderloin steak and top sirloin steak qualify as lean beef, containing less than 10 g total fat, less than 4.5 g saturated fat, and less than or equal to 95 mg cholesterol. The current study provides the most up-to-date nutrient analysis for USDA Prime beef cuts, helping consumers and health professionals better identify the role of high-quality beef cuts in healthy dietary patterns.

The effect of live body condition score of beef cows on carcass characteristics, carcass-cutting yields, processor profitability, and tenderness in the longissimus lumborum and psoas major muscles.

The objective of this study was to investigate the effects of body condition score (BCS) of cull cows on carcass characteristics, carcass-cutting yields, profitability, and tenderness development for the longissimus lumborum and psoas major muscles. During a 5-wk period (May-June 2023), 10 boner cull cows (BCS 4 to 6) and 10 leaner cull cows (BCS 1 to 3) were purchased at a commercial auction market. Live conformation, carcass characteristics, weights of fabricated cuts, tenderness, pH decline, and temperature decline were recorded following slaughter. Carcasses were fabricated into the following cuts: knuckle, inside round, outside round, eye of round, strip loin, top sirloin, bottom sirloin flap, tenderloin, flank, ribeye roll, chuck tender, and brisket, whereas lean was separated into lean and fat components. Beef processor returns for boner cows were calculated as the sum of USDA Carlot Report values for the subprimal cuts, trim, bone, and drop value subtracted by actual live costs at the auction market whereas beef processor returns for leaner cows were calculated as the sum of USDA Carlot Report values for the trim, bone, and drop value subtracted by actual live costs at the auction market. Carcass and merchandizing value parameters were analyzed using a completely randomized design with a fixed effect of classification (leaner or boner) and a random effect of slaughter day. Live weight was used as a covariant for all carcass and merchandizing value parameters due to the pronounced effect of live weight for most parameters. Temperature decline, pH decline, shear force, and cooking loss parameters were analyzed using a completely randomized design with a fixed effect of classification (leaner or boner) and a random effect of slaughter day. Boner cows were found to be heavier for both live and carcass weights when compared with leaner cows. In addition, backfat thickness was 0.39cm greater (P = 0.03), and ribeye area was 9.17cm2 (P = 0.05) greater for boner cows compared with leaner cows. This resulted in boner cows yielding larger subprimal cuts and a greater amount of lean trim, which in turn generated more beef processor revenue. However, specific consideration should be provided for profitability as the ability to market subprimal cuts is highly dependent on muscle size, fat deposition, meat quality, and market prices for both boner and leaner cows.

Double Freezing Beef Strip Loin Steaks at Blast or Consumer Freezing Temperatures in Vacuum and Overwrapped Packaging

Our objective was to evaluate the combined effect of blast freezing vacuum packaged USDA Low Choice Longissimus lumborum beef steaks followed by consumer freezing of retail overwrapped steaks upon objective and subjective measures of beef palatability. The experimental design utilized a randomized complete block with a 3 × 3 treatment structure of targeted freezing treatments initially in vacuum and secondly in overwrap packaging (unfrozen = NOT; blast frozen at −34.4°C = BF; consumer-frozen at −17.8°C = CF) to accomplish 9 treatment combinations. Descriptive sensory attributes were evaluated by trained panelists on a 100-point line scale. Slice shear force and expressible moisture were assessed. Data were analyzed via PROC GLIMMIX using a randomized complete block design with a 3 × 3 treatment structure. Of descriptive panel attributes, overall juiciness was the only interaction observed (P = 0.006). Though similar to steaks initially CF in the vacuum package and followed by a second freeze (CF/BF or CF/CF) in the overwrap package, steaks singly frozen to simulate a CF (CF/NOT and NOT/CF) resulted in the overall driest ratings by panelists (P = 0.006). Only bloody/serumy differed (P = 0.002) within the initial freeze, where steaks not frozen (NOT) in the vacuum package were rated higher than those that were frozen (BF or CF). During the second freeze in the overwrap package after retail display, steaks BF rated higher for oxidized (P = 0.051) off-flavor than steaks CF and higher than both CF and NOT steaks for refrigerator-stale (P = 0.006) off-flavor; all other attributes did not differ (P ≥ 0.155). Although some freezing combinations that included CF were generally lower for overall juiciness, BF vacuum packaged steaks had no effect on palatability when compared to NOT steaks. The beef industry and consumers should feel confident using freezing as a means to extend shelf-life of beef steaks.

Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds.

This study assessed and compared meat quality and fiber characteristics of longissimus lumborum (LL), psoas major (PM), and semimembranosus muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type. BL had higher CIE a*, cooking loss, and shear force values than did the other breeds for all muscle types. The muscle fiber size (cross-sectional area) of BL and BH was larger than that of HW for all muscle types. Type IIX was the dominant muscle fiber type in both BL and BH, regardless of muscle type; however, HW had the highest composition of type I compared to the other types (IIA, IIAX, and IIX) in PM. Higher total fiber density was observed in the LL and PM muscles of HW than in those of BL and BH. Meat quality and muscle fiber characteristics of BL and BH were distinct from those of HW.

Beef Chuck, Sirloin and Round Determined Suitable for Use as Beef Finger Steaks

Finger steaks, an Idaho culinary tradition, are historically made with beef loin cuts which command a higher value than other beef primals. The primary objective of the current study was to evaluate tenderness and sensory characteristics of beef finger steaks made from the loin and lower valued cuts from the chuck, sirloin, and round. Beef cuts conforming to the Institutional Meat Purchasing Specifications (IMPS) included strip loins (IMPS #180), top rounds (IMPS #169A), clod hearts (IMPS #114E), and top sirloins (IMPS #184B) from USDA Choice carcasses (n = 12) that were aged for 21 d. Following the aging period, all subprimals were fabricated into strips (1.27 cm × 1.27 cm × 7.62 cm), breaded and fried. Warner-Bratzler shear force (WBSF) was conducted on each treatment to assess objective tenderness. Consumer sensory panelists (n = 120) and trained sensory panelists (n = 7) assessed each muscle based on the following traits: appearance, flavor, and tenderness. In addition, the consumer sensory panel assessed overall product acceptability. Objective tenderness differed (P < 0.01) between treatments with strip loin and top sirloin being the most tender. Consumer sensory panels indicated a difference in acceptability (P < 0.01), tenderness (P < 0.01), juiciness (P < 0.01), and flavor (P < 0.01) between treatments. The beef strip loin samples had mean consumer acceptability values greater than the other muscles in nearly all palatability categories (P < 0.05). Trained panelists identified the clod heart as having superior juiciness (P = 0.02) while the top round samples were identified as having a lower tenderness value compared to the other treatments (P = 0.01). Based on their mean WBSF and sensory panel results, meat from the chuck and round were determined to be acceptable alternatives to the current traditional higher cost loin cuts commonly used for beef finger steak production.

Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry

This study assessed water relaxometry of beef exposed to different ageing techniques by examining the inner and surface regions using time-domain nuclear magnetic resonance (TD-NMR) relaxometry. Beef strip loins were aged under vacuum (Wet), under vacuum using moisture absorbers (Abs), under vacuum using moisture absorbers and with mechanical tenderisation (AbsTend), or without any packaging (Dry). The ageing technique significantly influenced various meat parameters, including dehydration, total loss, and the moisture content of the meat surface. The transverse (T2) relaxation times provided a more sensitive indicator of the changes in meat water relaxometry than the longitudinal (T1) relaxation times. The Dry samples exhibited distinct differences in the T2 signals between the surface and inner regions of the meat. In particular, for the inner region, there were significant differences in signal areas between the Wet and Dry samples, and the Abs and AbsTend samples were positioned closely together between the Dry and Wet samples. The principal component analysis supported these findings: it indicated some differentiation among the ageing techniques in the score plot, but the differentiation was more pronounced when analysing the surface region. Additionally, there was a strong correlation between dehydration and the T2 values, leading to a clustering of the samples based on the ageing technique. The overlap between the Abs and AbsTend samples, situated between the Dry and Wet samples, suggests the potential of these treatments to produce meat with properties that are intermediate to Wet and Dry meat. Furthermore, tenderisation did not lead to greater dehydration.

132 Carcass merit, primal cutout, and retail yield of Holstein and Holstein x SimAngus finished calves

Abstract Dairy-beef has increased in popularity, altering the U.S fed beef supply. The objective of this study was to evaluate the effect of Holstein x SimAngus breeding on carcass composition, carcass performance, and primal cutout. Calves were sourced (n = 10 Holstein steers, n = 13 Holstein x SimAngus (Hol x SimAngus) steers and n = 12 Hol x SimAngus heifers) from University of Missouri Foremost Dairy. At 190 kg calves were randomly assigned to one of two treatments, Fast = fed to achieve 1.13 kg gain/d or Slow = fed to achieve 0.57 kg gain/d. Calves were individually fed for 147 d, then moved to group feedlot housing. Cattle were humanely slaughtered under USDA inspection, immediately following slaughter hot carcass weight (HCW) was recorded. Following slaughter, carcass length, body width, backfat thickness and area of the longissimus muscle (LM) was recorded. One side of the carcass was fabricated to various cuts following the Institutional Meat Purchasing Specifications. Round were knife separated into fat, bone, and lean. Area of the LM was measured for the entirety of the Ribeye Roll and Strip Loin in 2.54 cm sections. Warner Bratzler Shear Force (WBSF) and Slice Shear Force (SSF) tests were analyzed on strip steaks. Data were analyzed as a linear mixed model as a 2 by 2 + 1 factorial design with the fixed effect factors of breed and diet nested relative to Holstein steers using PROC MIXED of SAS 9.4 (SAS Institute, Cary, NC). The Satterthwaite method for degrees of freedom was used to analyze data under the assumption of unequal variance between treatments. Significance was denoted at P ≤ 0.05. Treatment diet did not impact carcass composition or fresh meat parameters (P >0.05). Hol x SimAngus carcasses exhibited shorter carcass length (P < 0.01) and body lengths (P = 0.002) compared with Holstein carcasses. Body width was narrower for Hol x SimAngus carcasses (P < 0.01). Hol x SimAngus carcasses had heavier hot carcass weights compared with Holstein carcasses (P = 0.0159). Dressing percentage was greater for Hol x SimAngus carcasses (P = 0.0001). Holstein carcasses had less backfat (P = 0.0003). LM area was larger for Hol x SimAngus carcasses (P < 0.01). Hol x SimAngus carcasses had heavier Rib, Full Loin and Round primals (P < 0.05). Ribeye Roll and Strip Loin weight was heavier in Hol x SimAngus carcasses (P < 0.01). Holstein carcasses displayed heavier round (P = 0.0002), directly related to an increase in bone weight of the round (P < 0.01) No differences were observed for WBSF (P = 0.427) or SSF (P = 0.264). Hol x SimAngus LM area for all sections of the Ribeye Roll and Strip Loin were larger than Holsteins (P < 0.05). Carcass composition, primal cutouts, and retail yield suggest that Holstein x SimAngus carcasses had improved yield production compared with Holsteins without a loss in quality.

Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks.

The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296-341 kg), middleweight (MW; 386-432 kg), or heavyweight (HW; 466-524 kg) carcasses with USDA Choice (LC) or USDA Select (SEL) quality grades were used in this study. Carcasses were tracked through fabrication and the semitendinosus, chuck roll, and strip loin were collected and fabricated into eye of round, Denver cut, and strip loin steaks, respectively, for consumer sensory evaluation. USDA Select MW Denver cut steaks had increased overall liking and texture liking scores and were more tender and juicier than the SEL LW steaks (p ≤ 0.02). USDA Select MW strip loin steaks had increased overall and flavor liking scores and were more tender than the SEL LW steaks (p ≤ 0.02). USDA Choice MW eye of round steaks had increased overall, flavor, and texture liking scores and were juicier than the LW eye of round steaks (p ≤ 0.04). The steaks evaluated in this study were differentially impacted by HCW and little to no clear pattern of effects could be determined across cut or quality grade. Additional research is needed to determine the most acceptable HCW from a consumer perspective.

Effects of relative humidity on dry-aged beef quality

This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics. Results show that lower RH results in accelerated moisture loss during the first 3 days of the aging process without significantly affecting the total amount of moisture loss. Pseudomonadales dominated the aerobically dry-aged loins while Enterobacteriales was the most abundant in the wet-aged samples. Dry-aged samples had increased content of free amino acids in the cooked meat juice compared to the wet-aged counterpart. Dry aging at 50% RH tended to associate with more desirable flavor notes.

Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles

While the factors impacting raw meat color have been extensively explored, the factors affecting cooked meat color have been largely ignored, leaving a gap in research. Establishing a baseline for the changes that accompany different degrees of doneness (DOD) could serve as the foundation for future studies to further understand what factors are impacting differences in cooked color of whole muscles. Beef strip loins (n=12) and top butts (n=12) were used to evaluate the Longissimus dorsi (LD), Biceps femoris (BF), and Gluteus medius (GM) between 3 DOD: medium rare (62.8°C), medium (71.1°C), and well-done (76.7°C). Immediately after cooking, steaks were sliced, evaluated for L*, a*, b*, frozen in liquid nitrogen, and blended into a powder for lab assays including myoglobin denaturation, metmyoglobin-reducing activity (MRA), surface hydrophobicity, proximate analysis, and lipid oxidation. An additional steak was cooked for shear force and cook loss. As expected, the a* values decreased (P<0.05) and myoglobin denaturation percentages increased (P<0.05) with increasing DOD, while muscle source did not impact (P>0.05) either. Surface hydrophobicity, which is a measure of exposed hydrophobic groups caused by denaturation, increased (P<0.05) with increasing DOD, while MRA decreased (P<0.05) with each DOD. However, the BF and GM muscles resulted in greater (P<0.05) MRA compared to the LD. There was an interaction (P<0.05) for lipid oxidation. As DOD increased past the raw state, differences inoxidation between muscles emerged. While the factors evaluated among the DOD were impacted, muscle type surprisingly affected most assays evaluated as well. This study can serve as a foundational paper to support future cooked color research to further understand what factors impact cooked color and cooked color stability of whole muscle cuts.

Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits

Although studies evaluating freezing are prevalent, most have used varied postmortem aging times to facilitate study design. The lack of a comprehensive study evaluating equally aged fresh and frozen steaks prevents a true under-standing of the impact of freezing. Therefore, the objective of this study was to determine the eating quality and consumer perception differences between fresh and frozen beef steaks of 3 equal aging periods. Beef carcasses were selected from a processing plant on 2 kill dates 1 wk apart to allow for a 1-wk freezing period, fabricated, and aged for 21, 28, or 35 d. On the same day, all samples of equal aging periods were fed to consumer and trained sensory panelists, sheared for shear force, and powdered for lab assays. For consumer panels, the first 4 steaks were given with no additional information, whereas the last 4 steaks were served with the labels “previously frozen” or “fresh, never frozen.” The consumer panelists rated the frozen samples as more tender (P<0.05) than the fresh samples but found no other differences (P>0.05). Even when given additional information, the perception of quality was not impacted (P>0.05). Similarly, the trained panelists rated the frozen samples higher (P<0.05) than the fresh counterparts for overall tenderness, but the fresh samples scored higher (P<0.05) for initial and sustained juiciness. Supporting the sensory data, the frozen steaks had lower (P<0.05) shear force values regardless of the aging period. However, the fresh samples resulted in lower (P<0.05) purge and cook loss. Although some meat quality factors were impacted by freezing, the overall eating quality and perception of quality were not negatively impacted. Therefore, frozen meat should not be discounted due to the eating quality or perception of the quality of beef steaks.

Influence of Finishing Systems on Carcass Characteristics, Composition, and Fatty Acid Profile of Bison Bulls

The objective of this study was to determine the influence of grain- and grass-finishing systems on carcass characteristics of bison bulls and proximate and fatty acid compositions of bison steaks. Bison bulls grazed native pasture until approximately 25 mo of age, then were randomly assigned to grain-finishing (n=98) or grass-finishing (n=98) treatments. Bulls were slaughtered at approximately 30 mo of age. Hot carcass weight (HCW), ribeye area, backfat thickness, kidney fat percentage, marbling score, and instrumental color (L*,a*, and b*) of the ribeye and subcutaneous fat were recorded. Skeletal maturity, lean maturity, and fat color were subjectively scored. Strip loins were collected from a sub-sample of carcasses, fabricated into 2.5-cm steaks, and designated for proximate, cholesterol, or fatty acid analyses. Grain-finished bulls had greater (P<0.0001) HCW, dressing percentage, ribeye area, backfat thickness, kidney fat percentage,and marbling score. The a* and b* values of the ribeye and a* value of subcutaneous fat were greater (P<0.0001), but the L* and b* values of subcutaneous fat were less (P<0.0001) for grain-finished bulls. A greater proportion (P<0.001) of grain-finished carcasses had moderately bright red lean color, whereas a greater proportion (P<0.0001) of grass-finished carcasses had moderately yellow fat color. Steaks from grain-finished bulls had an increased percentage of crude protein (P<0.0001), fat (P<0.0001), and ash (P=0.0006) content but less moisture (P<0.0001). Steaks from grain-finished bulls had more (P<0.001) cholesterol and palmitic, stearic, oleic, linoleic, and arachidonic acids in addition to more total fatty acids (mg/g of wet tissue). However, for total fatty acids, grass-finished steaks had a greater (P<0.0001) percentage of polyunsaturated fatty acids. These data indicate that the finishing system influences the composition of bison bull carcasses as well as the nutrient profile of bison meat.

125 Relationship of electrical conductivity to color variables (chroma, hue, L*, a*, b*) of fresh beef loins

Abstract Appraisal of beef color and overall quality assessment by consumers may be variable. In this study, Prime Grade beef strip loins were used to determine if electrical conductivity measurements (ECM) are correlated with color variables (chroma, hue, L*, a*, and b*) and could be used to improve color quality assessment and evaluation. An experimental design consisting of 6 full strip loins x 6 steaks per loin x 2 locations per steak was used and provided 72 total observations for analysis. Electrical conductivity measurements (ECM) procedures developed in our lab consisted of using emulsified meat samples concealed in silicon vessel connected to copper electrodes leading to a digital multimeter. ECM was measured in microsiemens (µS) over 60 sec with a sampling rate of 2/sec. Color variables were measured using a Varian Cary 50 Series Spectrophotometer following procedures of AMSA to ensure standardization. Data were analyzed using ANOVA and Pearson correlation coefficients. ECM means in microsiemens (µS) were 14.37, 42.52, 34.86, 22.89, 16.05, and 24.70 for the six groups of fresh steaks and were not different (P > 0.05). However, ECM values for cooked steaks differed (P < 0.05). Mean values for chroma, hue, L*, a*, and b* were different (P < 0.05) across fresh loin steaks. Correlations of ECM to all five of the color variables were different and negative (P < 0.05): chroma -0.013, hue -0.050, L* -0.009, a *-0.031, b* -0.110. These data show that ECM provide another analytical procedure that may be used in evaluating the color of fresh beef loins, and in the overall assessment and evaluation of beef products.

128 Impact of different levels of dark-cutting severity on the retail color and color stability of beef longissimus lumborum steaks

Abstract Dark-cutting beef is hallmarked by a dark red to almost purple color present within the interface of the ribeye between the 12th and 13th rib of the beef carcass. Yet, the shade or degree of darkness present within the ribeye can vary widely and have a substantial impact on the color and biochemical traits of the steaks. However, limited studies have compared color characteristics of different degrees of dark-cutting during retail display. Therefore, the objective of this study was to evaluate the impact of the visual degree of dark cutting at the time of grading on the retail color and color stability attributes of beef longissimus lumborum steaks. Beef strip loins (IMPS #180) were collected from two different Midwestern beef processors over the course of two collections. Strip loins (n = 8/treatment) were identified based on the degree of dark-cutting present within the ribeye to represent one-half dark, two-thirds dark, full dark, and a control of USDA Choice. At 48 to 60 h postmortem, loins were fabricated from the anterior end into 2.54 cm steaks and randomly assigned to retail display or d 0 lab analysis. Steaks designated for retail display were placed into Styrofoam trays and overwrapped with polyvinyl chloride film, and placed into retail display in coffin style display cases under continuous lighting for 5 d. Steaks designated for d 0 analysis were evaluated for pH, bloom, oxygen consumption, and metmyoglobin reducing activity. All color measurements were taken using a HunterLab MiniScan EZ spectrophotometer. The data were analyzed using the PROC GLIMMIX procedure of SAS at an α < 0.05. Two-thirds and full dark-cutter steaks had a greater (P < 0.05) pH than half and normal steaks on d 0. Moreover, full dark-cutter steaks had a decreased (P < 0.05) bloomed L* value and were darker in color on d 0 than normal and half steaks. Full dark-cutter steaks had a greater (P < 0.05) oxygen consumption and metmyoglobin reducing activity on d 0 than normal and half steaks. Full and two-third steaks had a decreased (P < 0.05) a* value and were less red in color on d 0 of retail display than normal and half steaks. All degrees of dark-cutters had a reduced change in redness than USDA Choice steaks. These results indicate color stability activity can be dependent on the degree of dark-cutting, with full and two-thirds dark-cutters being similar in biochemical activity.

Effect of Lupin Supplementation on the Growth, Carcass, and Meat Characteristics of Late-Fattening Hanwoo Steers.

This study aimed to investigate the effects of lupin flake supplementation on the growth, plasma parameters, carcass characteristics, and meat composition of late-fattening Hanwoo steers. The steers (n = 40) were randomly divided into the four groups with 10 steers each: LP0 (lupin flake 0%), LP3 (lupin flake 3%), LP6 (lupin flake 6%), and LP9 (lupin flake 9%). The total digestible nutriant intake increased as the concentration of lupin increased (linear and quadratic effects; p < 0.05). The thiobarbituric acid-reactive substance content in the strip loins decreased as lupin flake supplementation levels increased (linear and quadratic effects; p < 0.05), while carnosine levels increased linearly (p < 0.05). As the lupin flake supplementation level increased, anserine and creatinine contents increased linearly and quadratically (p < 0.05). Similarly, adenosine triphosphate (ATP) and adenosine monophosphate (AMP) content increased with increasing lupin flake supplementation levels in linear and quadratic effects (p < 0.001). Palmitoleic acid content increased significantly with increasing lupin flake supplementation level (linear and quadratic effects; p < 0.05). The content of oleic acid in the strip loin was not significant, but the unsaturated fatty acid (UFA) (p < 0.05) and n-6/n-3 ratio (p < 0.05) increased. The results of this study indicated that although lupin flake supplementation did not markedly affect the growth, carcass characteristics, or meat composition of late-fattening Hanwoo steers, it exerted a positive effect on the flavor, taste profiles (anserine, creatinine, ATP, and AMP), hypotonicity (TBARS), and healthy meat production (UFA and n-6/n-3 ratio) related to beef.

Comparison of bacterial diversity in wet- and dry-aged beef using traditional microbiology and next generation sequencing

The science behind dry-aged meat has advanced majorly during the last few years. Unlike wet-aging, where meat is vacuum packed, the dry-aging process is conducted without packaging or protection, which may change its bacterial diversity and consequently alter its sensory characteristics. Traditional techniques and Next Generation Sequencing (NGS) stand out among the different methods used to identify bacterial diversity. This study evaluated the bacterial diversity of dry- and wet-aged beef using traditional microbiological tests and NGS to compare their specificity in bacterial diversity identification. Samples from beef strip loins (n = 6) were collected directly from the slaughterhouse and transported to the laboratory, where they were dry- or wet-aged for 20 and 34 days. Before and after aging, the samples were analyzed by traditional microbiological testing and NGS. Traditional microbiology testing found an increase in total bacterial count, particularly of psychrotrophic bacteria, in the wet-aged samples from 0 to 20 and 34 days. Dry-aged samples showed a decrease in the total bacterial count, with only molds and yeast presenting significant growth during aging. Metagenomics analysis detected eleven main bacterial genera in the meat microbiota, with a relative abundance higher than 2 %, including Carnobacterium, Pseudomonas, Lactobacillus, Romboutsia, Leuconostoc, Candidatus Nitrosotalea, and Akkermansia. Alpha diversity showed a higher richness in non-aged samples, whereas wet-aged samples (20 and 34 days) showed the lowest richness. Moreover, beta diversity analysis found that the microorganisms are highly related when considering time but form different clustering when comparing the aging process. Dry-aged beef had a higher presence (80.9 % on the 34th day) of Pseudomonas sp., a group of microorganisms with a large range of ideal bacterial growth conditions. Conversely, due to their controlled anaerobic environment, wet-aged samples showed a higher presence (79.4 % on the 34th day) of Carnobacterium. Traditional microbiology testing remains an important tool to ensure food safety since it can clearly identify the main groups of bacteria present in food. NGS, in turn, allows to identify more microbial groups but is an expensive tool, especially when considering the number of samples. Despite showing different data specificity, both techniques efficiently differentiated the beef microbiota.

Effect of SeaFeed, a canola oil infused with Asparagopsis armata, on methane emissions, animal health, performance, and carcass characteristics of Angus feedlot cattle.

The objectives of this project were to measure the effect of SeaFeed, a canola oil infused with Asparagopsis armata, on methane emissions, animal health, performance, and carcass characteristics of feedlot cattle. Angus steers (n = 160) with an initial body weight of 474.4 kgwere fed a steam-flaked wheat and barley ration for 200d in a large, commercial feedlot. A single-blinded randomized complete block design compared two treatments including control and SeaFeed included at a rate of 25mg bromoform per kg dry matter intake (DMI). Monthly testing of bromoform levels in the canola demonstrated that SeaFeed maintained a stable bromoform concentration for 6mo. The inclusion of SeaFeed had no effect on daily DMI. However, steers fed SeaFeed were more efficient with a 6.6% higher (P < 0.01) gain-to-feed ratio as compared to control steers over the 200-d feeding period. This improved efficiency resulted in 0.094kg higher (P < 0.01) average daily gain and 19.7kg higher (P < 0.01) live exit weight in steers fed SeaFeed as compared to control steers. Steers fed SeaFeed produced 51.7% less (P < 0.01) methane and yielded 50.5% less (P < 0.01) methane over the 200-d feeding period as compared to cattle fed the control ration. Peak methane inhibition occurred on day 29 on feed with 90.6% less methane production in cattle fed SeaFeed as compared to control animals. SeaFeed reduced (P < 0.01) methane intensity by 55.4% over the 200-d feeding period. Hot carcass weight tended (P = 0.097) to be 6.9kg heavier in cattle fed SeaFeed as compared to controls. Cattle fed SeaFeed had similar (P > 0.20) marbling, meat color, eye muscle, area, and ultimate pH to control cattle. Interestingly, cattle fed SeaFeed tended (P = 0.054) to have slightly higher fat color scores. Rumen papillae from cattle fed SeaFeed were more (P < 0.01) gray in color and more oval (P < 0.01) in shape as compared to control animals; however, rumen damage was not different between treatment groups. In regards to food safety and residues, all muscle, fat, and kidney samples were free from bromoform residues. Bromine residues in kidney and meat samples were higher (P < 0.01) in the SeaFeed group as compared to controls. Cattle fed SeaFeed produced strip loin steaks similar (P > 0.05) in eating quality to control cattle. These results demonstrate that SeaFeed reduced methane emissions, improved performance, and produced safe beef with similar eating quality to conventional beef.

Evaluation of Beef Palatability Following Extended Storage at Low Temperature

Extending the shelf life of fresh meat without having an adverse effect on its quality attributes is critical to the meat industry to reduce waste, stabilize supply, and facilitate export. Low temperature (LT) storage of beef muscles at or slightly above their freezing point slows down microbiological spoilage while maintaining the product’s fresh status.This study evaluated the impact of 60, 75, or 90 d of LT storage (−2.7°C±0.3°C) on the palatability characteristics of steaks from inside rounds (IR), bone-in ribeyes, and striploins (SL) from 10 (n=10) upper two-thirds Choice beef carcasses. Two steaks fabricated from each subprimal were vacuum-packaged, wet-aged for 21 d (3°C), and frozen (−20°C) for Warner-Bratzler shear force (WBSF) and sensory analyses. These steaks served as the control with regard to storage condition and time. The remainder of each subprimal was fabricated into 3 portions, vacuum packaged, and randomly allocated to an LT storage time (60, 75, or 90 d). After each storage time, subprimals were fabricated into steaks, vacuum-packaged, and stored (−20°C) for WBSF and consumer sensory analyses. Consumers (N=238) evaluated cooked samples for juiciness, tenderness, flavor liking, and overall liking. Data were analyzed using a mixed model with storage time as the fixed effect and individual carcasses as the random blocking factor. The WBSF values decreased (P&amp;lt;0.05) with increased storage time for all the cuts. Similarly, consumer tenderness rating scores increased with the LT storage time, particularly in IR and SL steaks. However, storage time did not influence (P≥0.05) the juiciness, flavor, and overall liking of any of the cuts.The results of this study suggest it would be feasible to extend the storage time of beef while preserving or improving the sensory quality when held at optimal conditions above the freezing temperature.

PSX-14 Effects of Forage and Grain-Based Finishing Diets on Fatty Acid Profile of Angus Steers Backgrounded Either in a Moderate Or in a High Plane of Nutrition

Abstract The objective of this study was to evaluate the fatty acid profile of beef backgrounded in two planes of nutrition and finished with forage-only or corn. Steers (n = 24) weighing approximately 298.63 ± 10.19 kg were randomly backgrounded in Triticale (100% DM; Moderate n = 12) and alfalfa (85% DM) and beardless wheat (15% DM; High, n = 12), blocked, and finished with forage-only (FORAGE – Alfalfa with 21% CP, 100% DM, n = 12) or with a grain-based diet (GRAIN - Alfalfa with 16% CP, 80% DM and Corn, 20% DM, n = 12). The feeding trial lasted 220 days (85 d backgrounding, 30 d finishing diet adaptation, and 105 d finishing). The fatty acid profile of strip loin steaks (m. longissimus lumborum) was assessed, and data were analyzed as a 2x2 factorial. Overall, no interaction effect between plane of nutrition and finishing diet was observed for individual or group of fatty acids. Minimal effects were observed for plane of nutrition. Steaks from steers backgrounded in Moderate had greater concentrations of C14:1T n-5 (P = 0.04) and C18:1TΔ n-9 (P = 0.04) when compared with steaks from steers backgrounded in High. Beef from steers finished with FORAGE showed higher concentrations of C10:0 (P = 0.01), C14:1T n-5 (P &amp;lt; 0.0001), C15:0 (P = 0.003), C16:0 (P = 0 .001), C16:1T n-7 (P &amp;lt; 0.0001), C17:0 (P = 0.001), C18:0 (P = 0.0002), C18:1TΔ n-9 (P = 0.0003), C18:2T n-6 (P = 0.005), C20:1 n-12 (P &amp;lt; 0.0001), C18:3 n-3 (P = 0.0003), 18:2 CLA t10c12 (P &amp;lt; 0.0001), C22:1 n-9 (P = 0.02), C22:2 n-6 (P = 0.001), and C22:5 n-3 (P = 0.02) when compared with beef from steers fed GRAIN. Beef fed GRAIN, had greater concentrations of C16:1 n-7 (P = 0.001), C18:1 n-9 (P = 0.004), C18:1Δ n-11 (P &amp;lt; 0.0001) and C18:2 n-6 (P = 0.02) when compared with beef fed FORAGE. Overall, backgrounding steers in moderate and high planes of nutrition does not affect the fatty acid profile of beef. Beef fed with FORAGE has higher total Omega 3 (P = 0.05), total Saturated (P &amp;lt; 0.0001), and total Trans fatty acids (P &amp;lt; 0.0001) when compared with beef fed GRAIN. GRAIN-fed beef has total Monounsaturated fatty acids (P = 0.0002) and higher Omega6:Omega3 (P = 0.0003). Regarding health indexes, based on its fatty acid profile, FORAGE-fed beef had Atherogenicity (P = 0.01) and Thrombogenicity indexes (P = 0.0001) when compared with beef fed GRAIN (Table 1).

194 A Systems Approach to Deriving Carcass Value from Holstein x Simangus Cattle in an Accelerated Finishing Model

Abstract Crossbreeding dairy cows with beef sires has increased in the U.S. dairy industry. This beef x dairy mating results in dairy-beef which has altered the U.S. fed beef supply. The predominant mating has been Holstein x Angus, thus research was conducted to determine the effects of Holstein x SimAngus breeding on growth performance, carcass characteristics, and fresh meat quality. Starting on d 1, Holstein steers (n = 9) and Holstein x SimAngus (HolSim) steers (n = 12) were fed once daily at 0830 h, until an end weight of 635 kg was reached. Holstein steers averaged 421 d and HolSim steers averaged 432 days on feed. Daily feed offered was delivered into a semi-autonomous feed monitoring system designed to measure individual animal intake and feeding behavior (GrowSafe System Ltd). Steer body weight was recorded every 28 d. Data collected were used to calculate dry matter intake (DMI), average daily gain (ADG), and gain to feed ratio (G:F). Steers were humanely slaughtered under USDA inspection, immediately following slaughter hot carcass weight (HCW) was recorded and 48 h following slaughter, carcass length, body width, backfat thickness and area of the longissimus muscle (LM) was recorded. Strip loins were collected from each carcass and aged for 14 d. After aging, Warner-Bratzler shear force (WBSF) and slice shear force (SSF) were determined. Remaining steaks were placed under retail display for 7 d. Objective color was measured after 0, 1, 3, 5, and 7 d in retail display. No differences were observed for ADG and G:F between Holstein and HolSim steers (P &amp;gt; 0.05). A tendency was observed for Holstein steers to have a greater DMI compared with HolSim steers (P = 0.0646). The HolSim steers had greater HCW and dressing percentages compared with Holstein steers (P &amp;lt; 0.0001). The HolSim carcasses had shorter carcass lengths and body widths compared with Holstein carcasses (P = 0.0005). Holstein carcasses had less backfat compared with HolSim carcasses (P = 0.0034). The LM area was larger in HolSim carcasses (P &amp;lt; 0.0001). No differences were observed for WBSF or SSF (P &amp;gt; 0.05). Strip steaks from HolSim steers had less deoxymyoglobin and greater oxymyoglobin values on d 0 of retail (P &amp;lt; 0.05). Strip steaks from HolSim steers had greater a* and saturation index values on d 7 in retail (P &amp;lt; 0.05). Strip steaks from HolSim steers had decreased metmyoglobin values and greater oxymyoglobin values on d 7 in retail (P &amp;lt; 0.05). Thus, indicating strip steaks from HolSim steers had increased red color. Growth performance data in this study confirm previous literature reported when comparing dairy x dairy to beef x dairy steers. Carcass and fresh meat data suggest that Holstein x SimAngus steers had improved yield production compared with Holstein steers without a loss in quality when steers were fed to a weight constant end point.