Browsing by Subject "Beef Quality"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Effect of feeding high protein dried distillers grains in beef finishing diets on carcass characterIstics, beef quality, and sensory attributes.
    (2011-07) Popowski, Jacqueline Marie
    Angus steers (n=48) were individually fed one of three dietary treatments in the feedlot finishing phase that included a conventional corn based diet (CON); a treatment containing 35% dried distillers grains with solubles replacing dry rolled corn (DDGS); and a treatment containing 35% high protein dried distillers grains replacing dry rolled corn (HPDDG). Including HPDDG in beef cattle finishing diets tended to reduce overall daily feed intake (P=0.08); however, average daily gain and final body weight were not affected (P=0.49 and P=0.54, respectively). There were no differences among treatments for dressing percentage (P=0.22), hot carcass weight (P=0.54), 12th rib back fat (P=0.18), and percent kidney pelvic and heart fat (P=0.35). Longissimus muscle was similar (P=0.57) among treatment and averaged 78.1 cm2 for across treatments. Average USDA Yield Grades were similar (P=0.54) for CON, DDGS, and HPDDG (2.56, 2.75, and 2.69, respectively). Marbling scores (where 500=small00, 600=modest00) were similar (P=0.26) across treatments. Fabrication loss was similar across treatments for the inside round, strip loin, and shoulder clod (P=0.20, 0.36, and 0.20, respectively). Drip and purge loss percentages were similar across treatments (P=0.49 and 0.16, respectively). Shear force values did not differ among treatments (P=0.25) and averaged 2.54, 2.37, and 2.88 kg, respectively. Consumer sensory scores for overall liking (P=0.10), texture liking (P=0.47), toughness (P=0.17), and off flavor (P=0.20) did not differ among treatments; however, there was a trend for higher flavor liking ratings for CON steaks compared to HPDDG (P=0.06). High protein dried distillers grains steaks were rated the highest for juiciness (8.49). For cooked sausage, CON rated the highest for overall liking and flavor liking (P=0.01 and P=0.04, respectively). The CON and HPDDG sausages were rated higher than DDGS for texture liking and toughness (P=0.01 and P < 0.001, respectively). For strip steak objective shelf life, treatment did not affect L* or b* values (P=0.87 and 0.43, respectively), however treatment did affect a* values (P=0.0001). Redness values were higher for CON as compared to DDGS and HPDDG. Treatment affected subjective scores for lean color, surface discoloration and overall appearance (P=0.0001) of strip steaks. Objective shelf life analysis of ground beef, summer sausage, and bologna indicated that treatment did not affect mean L*, a*, or b* values (P=0.15, 0.16, and 0.23 respectively). CON ground beef had a more desirable subjective lean color (P=0.001) and overall appearance (P=0.001) than DDGS and HPDDG. Treatment had no effect on bologna subjective scores for lean color and surface discoloration (P=0.07 and 0.10, respectively).Treatment did affect mean overall appearance (P=0.03), with higher values for CON as compared to DDGS and HPDDG. For summer sausage, there was no effect of treatment on subjective scores for lean color (P=0.35) surface discoloration (P=0.38) and overall appearance (P=0.31). Treatment had no effect on saturated fatty acid and monounsaturated fatty acid percentage (P=0.44 and 0.86 respectively), however; treatment did affect polyunsaturated fatty acid (P=0.0001), with CON having lower values than DDGS and HPDDG. There was no difference between treatments on d 0 (P=0.50) for lipid oxidation in ground beef, however, on d 7 HPDDG had increased values compared to DDGS and CON (P=0.001) as indicated by TBARS. Results indicate that beef cattle finished on diets containing high protein dried distillers grains may replace up to 35% of corn grain in feedlot diets and not affect carcass characteristics, moisture loss, and shear force of fresh beef products. However, inclusion of HPDDG in the diet at 35% may increase lipid oxidation resulting in a decrease in shelf life and unfavorable changes in sensory characteristics of fresh steaks. Keywords: Distillers Grains, High Protein, Beef Quality
  • Thumbnail Image
    Item
    Effects of Backgrounding Crossbred Steers Implanted with Revalor XS on Carcass Characteristics and Fresh and Processed Beef Quality
    (2018-12) Juckel, Jordan
    The objective of this study was to determine how backgrounding beef cattle affects carcass characteristics, as well as fresh and processed beef quality. The impact of utilizing a moderate energy backgrounding diet was evaluated using 95 crossbred steers (initial body weight: 329.5 ± 16 kg) that were randomly assigned to 1 of 15 pens. Each pen was randomly assigned to one of two dietary treatments. Dietary treatments included a traditional high energy (HigE) finishing diet (n = 7) or a moderate energy (ModE) backgrounding diet (n = 8). HigE cattle were fed a high energy finishing diet for all 193 d; ModE cattle were fed the moderate energy diet for 63 d followed by 130 d the same as HigE. All steers received Revalor®-XS on d 1. Steers were weighed every 28 d. Upon completion of feeding treatment, steers were slaughtered at a commercial abattoir. Hot carcass weight (HCW), 12th rib backfat (BF), ribeye area (REA), marbling score, USDA Yield Grade, USDA Quality Grade, and percent kidney, pelvic, and heart fat (KPH) were recorded 48 h postmortem. Two steers were randomly chosen from each treatment pen for further meat evaluation. Strip loins (IMPS #180) were retrieved and first evaluated for vacuum purge loss and objective backfat color. The strip loins were then fabricated into 2.54 cm thick steaks for evaluation of drip loss, Warner-Bratzler shear force (WBSF), sensory evaluation, and subjective and objective color score evaluation. Shoulder clods (IMPS #114) were ground and evaluated for ground beef retail shelf life (objective and subjective color). Bologna was then made using the remaining ground beef and was evaluated for objective and subjective color, as well as sensory evaluation. Carcass and fresh meat data were analyzed using the mixed procedure of SAS® (Version 9.4) with treatment as a fixed effect and pen as a random effect. Pen was the experimental unit. Sensory data were analyzed using the mixed procedure of SAS® (Version 9.4) with treatment as a fixed effect and panelist as a random effect. Significance was determined at p ≤ 0.05, while trends were determined at p ≤ 0.10. There was no treatment effect on HCW (0.16), BF (P = 0.51), REA (P = 0.82), YG (P = 0.44), or KPH (P = 0.85). However, marbling was higher for HigE cattle (P = 0.02). For steaks, no moisture loss attributes differed between treatments: purge loss (P = 0.40), drip loss (P = 0.41) and cook loss (P = 0.71). Backfat a* (P = 0.43) and b* (P = 0.18) values were not affected by treatment, however, L* (P = 0.06) tended to be higher for HigE cattle. Warner-Bratzler shear force values of strip steaks did not differ between treatments (P = 0.72). There were no treatment effects for any of the steak subjective sensory attributes evaluated: overall liking (P = 0.85), flavor liking (P = 0.78), texture liking (P = 0.55), toughness (P = 0.45), juiciness (P = 0.76), and off-flavor (P = 0.40). Steak objective color score did not differ between treatments: L* (P = 0.39), a* (P = 0.55), and b* (P = 0.68). Steak subjective color (P = 0.11), discoloration (P = 0.21), and desirability (P = 0.10) scores also showed no differences between treatments. Ground beef objective color scores did not differ between treatments: L* (P = 0.41), a* (P = 0.51), b*(P = 0.49). Ground beef subjective color (P = 0.23), discoloration (P = 0.29), and desirability (P = 0.32) did not differ between treatments. Bologna objective L* (P = 0.18), a* (P = 0.98) and b* (P = 0.99) values did not differ between treatments. There was no difference in subjective color analysis for bologna samples: color (P = 0.78), discoloration (P = 0.61), desirability (P = 0.58). Sensory analysis for bologna found no differences in overall liking (P = 0.21), flavor liking (P = 0.36), texture liking (P = 0.49), toughness (P = 0.16), juiciness (P = 0.63), or off-flavor (P = 0.87). Overall, feeding a backgrounding diet before finishing led to similar carcass characteristics with a lower reliance on concentrate feed ingredients.