Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows.

The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks.

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle.

Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.

Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (P<0.05) by visual panelists.

Effects of florfenicol injection on the meat characteristics of the cervical muscles in cattle.

Objective: To determine the effects of florfenicol injection on the meat characteristics of the cervical muscles in cattle.

Animals: 100 steers (mean weight, 380 kg).

Procedure: In 50 calves, florfenicol (25 ml, twice) was injected into the cervical muscles of 1 side of the neck, and saline (0.

Initial Chilling Rate Effects on Bacterial Growth on Hot-Boned Beef .

We studied the chilling rate of hot-boned beef required to control bacterial growth during storage and display. Hot-boned cuts were chilled to 21 C by 3, 5, 9, and 12 h after their removal from the carcass. Cuts were vacuum-stored at 2.

Mesophilic and Psychrotrophic Bacterial Populations on Hot-Boned and Conventionally Processed Beef' .

Mesophilic and psychrotrophic bacterial counts of hot-boned and conventionally treated cuts from 15 steers were low [Log 0-2 colony forming units (CFU)/cm] at 0 time; and after 14 days of vacuum-packaged storage (2.2 C), hot-boned cuts had higher counts than conventionally-treated cuts. In the first experiment involving 10 steers, the mesophilic and psychrotrophic counts for hot-boned cuts were Log 5.