The relationship of muscle fibre size to tenderness of beef.

Steaks were removed from loins of beef carcasses at 1, 3, 6 or 14 days post mortem for fragmentation index (MFI), Warner-Bratzler Shear Force (SF) and sensory panel tenderness evaluation. Also, after 1 day of storage, samples were removed for histological observations. Greatest improvement in tenderness, SF and MFI occurred within the first 6 days of storage.

Carcass, muscle and meat characteristics of lean and obese pigs.

Six pigs obtained from a lean selected strain and six pigs obtained from an obese selected strain were slaughtered at about 110 kg live-animal weight. Carcasses were evaluated; hams were dissected into bone, skin, fat and lean, and loin samples were obtained for fiber type characteristics, percentage of fat and moisture, collagen analysis, sensory characteristics, textural properties and objective color analysis. Carcasses from lean pigs were longer, had less backfat and larger longissimus muscle cross-sectional areas than carcasses obtained from obese pigs.

Effect of subcutaneous fat and high temperature conditioning on bovine meat tenderness.

Effects of subcutaneous fat cover and high temperature conditioning on tenderness of meat were studied using 16 steer carcasses. Longissimus subcutaneous fat cover was completely removed from eight carcasses and the right and left sides were stored at either 0°C or 26°C. After 6 h at 26°C, the sides were transferred to the 0°C room; and after 24 h, all sides were transferred to a 1°C room for the duration of the experiment.

Growth and carcass traits of heifers as affected by hormonal treatment.

Seventy-seven heifers weighing about 200 kg were assigned randomly to intact control (C), ovariectomized (OVX) immunized against estradiol (BSA-E), BSA-E + trenbolone acetate (BSA-E + TBA), TBA or ovx + TBA groups. The objective of the study was to determine the effects of ovariectomy, immunoneutralization of estradiol and trenbolone acetate treatment on growth rate and carcass merit. Heifers were fed a corn-corn silage diet and were slaughtered when treatment groups attained live-animal weights of 433 kg.

Factors associated with tenderness in young beef.

One hundred and twenty-two crossbred steers of varying percentages of Bos Indicus and Bos Taurus breeding were slaughtered to determine the relationship of carcass and meat characteristics to tenderness. Carcasses were graded and longissimus dorsi muscle samples were evaluated for fibre type characteristics, sensory and shear force determination, sarcomere length, intramuscular fat content, collagen content and solubility and fragmentation index. Sarcomere length and collagen content and solubility were not significantly related to shear force values or sensory tenderness ratings.

The effects of rate change in body weight on tissue development and meat quality of youthful bulls.

Forty-eight Angus bulls about 13 mo of age were used to study the effects of rate of change in live weight on muscle fiber, collagen and sensory characteristics of meat. Bulls were fed a finishing diet before treatment, and assigned to three treatments: negative, zero or positive weight gain for 30 or 60 d prior to slaughter. Treatments were imposed by adjusting feed intake.

Cardiopulmonary and sinoaortic baroreceptors and volume expansion in the monkey.

Experiments were performed to determine the effect of combined cardiopulmonary and and sinoaortic baroreceptor denervation on the renal responses of the anesthetized nonhuman primate to acute intravascular volume expansion. Adult male Macaca fascicularis monkeys underwent chronic bilateral thoracic sympathectomy (middle cervical ganglion--T6) or sham surgery performed in two stages. After a 1-3 week recovery period, each animal was anesthetized with sodium pentobarbital and subjected to cervical vagotomy--sinoaortic denervation or further sham denervation.

The effect of sex condition and growth implants on bovine muscle fiber characteristics.

Steers, bulls and bulls implanted with Synovex-S or Ralgro were slaughtered at 12 and 16 months of age. With increasing animal age, the percentage of intermediate fibers decreased while the percentage of white fibers increased. The area of all fibers increased with increasing age.

The effects of sex condition, genotype and diet on bovine muscle fiber characteristics.

The effects of sex condition, breed type and dietary energy level on muscle fiber characteristics were examined at various ages and related to carcass characteristics and meat palatability. Cattle fed a low-energy diet had a significantly higher percentage of red muscle fibers, larger white muscle fiber areas and a greater percentage area of red muscle fibers than cattle fed a high-energy diet. A significant sex × breed within slaughter group interaction existed, which was complicated due to differences within breeds and sexes at different points of physiological maturity.

Vacuum-Packaged Trimmings as a Source for Ground Beef Patties: Changes During One Year of Frozen Storage.

Vacuum-packaged beef trimmings were stored for four time periods of 0, 1, 2 and 3 wk (4 lots) at 5°C. After the storage period, the four lots of trimmings were evaluated for chemical, microbial and sensory properties. Each lot was then made into beef patties.

Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins.

Lamb loins were allocated (30 loins/treatment) to three packaging treatments: (a) vacuum-packaged, (b) vacuum-packaged followed immediately by injection of a 20% CO:80% N atmosphere, and (c) vacuum-packaged followed immediately by injection of a 40% CO:60% N atmosphere. Loins in each packaging treatment were then assigned (6 loins/period) to one of five storage periods--0, 7, 14, 21 or 28 d. During storage, the CO concentration increased in vacuum packages (initial vs.

Effect of Feeding Regimen and Vacuum-Packaged Storage on Sensory and Physical Properties of Beef Steaks.

The longissimus, semitendinosus and semimembranosus muscles from 12 grain-fed and 12 forage-fed cattle were vacuum packaged, stored for either 7 or 21 d and retail packaged and displayed. Primal and retail cut appearance traits and sensory attributes were evaluated. Longissimus steaks had a more yellow fat color after 5 d of display (P<0.

Effect of Added Wheat Gluten and Mixing Time on Physical and Sensory Properties of Spent Fowl Restructured Steaks.

Spent fowl meat (50 % dark/50% white meat) was flaked and formulated to include: (a) no added wheat gluten (control), (b) 1 % wheat gluten and (c) 2% wheat gluten. Each formulation was mixed for 5 min, half was removed and the remainder was mixed an additional 10 min. After mixing, each formulation was pressed into logs, frozen and cut into steaks.

Physical and Sensory Properties of Chicken Patties Made with Various Levels of Fat and Skin.

Chicken patties were prepared from spent fowl meat and contained either 0, 10, 20 or 30% added skin and fat. One-half of each of these treatments was coated with a calcium alginate film while the other half served as controls. Percentages of fat, moisture, cooking loss and shrinkage, as well as textural properties and sensory attributes, were determined for patties from each formulation/coating treatment.

Physical and Sensory Properties of Restructured Beef Steaks Formulated with Various Flake Sizes and Mixing Times.

Restructured cow beef steaks were made using six different flake size formulations: (a) coarse, (b) medium, (c) fine, (d) coarse + medium, (e) medium + fine and (f) coarse + fine meat flakes. Each formulation was mixed for 0, 5, 10 or 15 min, pressed into "logs", frozen and cut into steaks. Steaks were evaluated for physical appearance, fat and moisture content, cooking properties, texture and sensory attributes.

Precooking and Flake Size Effects on Spent Fowl Restructured Steaks.

Four formulations of spent fowl muscle, each made to contain 40% dark muscle and 60% white muscle, were prepared as follows: (a) raw meat, large flake size; (b) raw meat, small flake size; (c) precooked meat, large flake size and (d) precooked meat, small flake size. Each formulation was mixed with 0.3% NaCl, 0.

Sensory Attributes of Precooked, Calcium Alginate-Coated Pork Patties.

Ground pork patties were prepared containing 37% fat and assigned to one of five treatments: (a) control; (b) precooked, no calcium alginate coating; (c) calcium alginate coated, no precooking; (d) calcium alginate coated before precooking and (e) calcium alginate coated after precooking. The calcium alginate coating significantly improved sensory attributes. Warmed-over flavor (WOF) was eliminated in precooked, alginate-coated patties as judged by sensory scores and TBA values.

Effect of Comminution Method and Pressure on Restructured Beef Steaks.

Restructured steaks were made using six methods of meat comminution: (a) sliced parallel, (b) sliced perpendicular to muscle fibers (2-mm thick slice), (c) flaked at -5 C, (d) flaked at -2.2 C, (e) flaked at 2.2 C and (f) ground through a 3.

Appearance of Beef, Pork and Lamb Stored in Vacuum or Modified Gas Atmospheres.

Beef, pork and lamb loins were vacuum-packaged as subprimal cuts, vacuum-packaged as reformed subprimal cuts, vacuum-packaged as retail cuts or packaged in modified gas atmospheres as retail cuts. Cuts were stored and evaluated, after 0, 7, 14 or 21 days of storage, for surface discoloration and overall appearance. Gas analysis of the heads pace of packages was also obtained.

Physical, Chemical and Palatability Traits of Electrically Stimulated, Hot-boned, Vacuum-packaged Beef.

The right sides of six beef carcasses were electrically stimulated, whereas the left sides were not so treated. Sections of longissimus and semimembranosus muscles were removed from electrically stimulated sides at 1 h postmortem (hot-boned) and from sides which were not electrically stimulated at 24 h postmortem (conventionally boned); these muscles were vacuum-packaged immediately after removal and aged for 2 weeks at 1 ± 1 C. After aging, steaks were removed and used for determinations of palatability, cooking loss, pH, sarcomere length and protein solubility.

Blade Tenderization Effects on Cooking and Palatability Characteristics of Steaks from Bullock and Cow Carcasses.

Steaks (n = 240) from bullock and cow carcasses were studied to determine effects of blade tenderization on cooking and palatability characteristics. After two control (0×) steaks were removed, strip loins, inside rounds, outside rounds and top sirloin butts (all boneless) were blade-tenderized; additional steaks were removed after one (1×) and two (2×) passes through a blade tenderizer. Evaluations included cooking time, cooking loss, visual degree of doneness, Warner-Bratzler shear force and sensory panel evaluation for tenderness, amount of organoleptically detectable connective tissue, flavor, juiciness and overall palatability.

Physical and Sensory Characteristics of Pork Packaged in Various Gas Atmospheres.

One hundred and ninety-six boneless pork roasts were vacuum-packaged. Twenty-eight roasts remained vacuum-packaged to serve as controls. The remaining packages were divided into six groups of 28 packages each and injected with one of six gas mixtures: (a) 100% O, (b) 20% CO + 80% N, (c) 50% CO + 50% O, (d) 20% CO + 80% O, (e) 25% CO + 25% O + 50% N or (f) 51% CO + 30% O + 18% N + 1% CO.

Microbiology of Beef Packaged in Various Gas Atmospheres.

Boneless beef roasts ( longissimus muscles) were vacuum-packaged and then the bags were injected with one of six gas mixtures: 100% O, 20% CO +80% N, 50% CO + 50% O, 20% CO +80% O, 25% CO + 25% O +50% N or 51% CO + 30% O + 18% N + 1% CO. One group of roasts, vacuum-packaged without added gas served as controls. Roasts were stored for 0-35 days at 1-3 C.

Physical and Sensory Characteristics of Beef Packaged in Modified Gas Atmospheres.

One hundred and ninety-six boneless beef roasts ( longissimus muscles) were vacuum packaged. Twenty-eight roasts remained vacuum packaged to serve as controls while the remaining packages were injected with one of six gas mixtures: (a) 100% O, (b) 20% CO + 80% N, (c) 50% CO + 50%O, (d) 20% CO + 80% O, (e) 25% CO + 25% O +50% N or(f) 51% CO + 30% O + 18% N + 1% CO. Five cuts from each packaging treatment were stored in a 1-3-C cooler for 7, 14, 21, 28 or 35 days and subsequently evaluated for relative percentages of various gases in the intact packages, off-odor, surface discoloration.

Neurotrophic corneal ulcers in diabetes mellitus.

Three patients with juvenile-onset insulin-dependent diabetes mellitus had neurotrophic keratitis and/or ulceration presumably related to their diabetes. We suggest that significant neurotrophic corneal disease can occur in diabetic patients. The neurotrophic keratitis and corneal ulcers responded to treatment.