Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts.

Nutrition research continues to be important for consumers to make informed food purchasing decisions and is used in nutrition policy decisions. The objective of this study was to analyze the nutrient concentration of raw and cooked cuts from special-fed veal calves to update nutrient data in the USDA National Nutrient Database for Standard Reference (SR) Release 27. Packages of wholesale (whole loin roasts, center-cut hindshanks and ground veal) and retail veal cuts (osso buco foreshanks, loin chops, leg cutlets and shoulder blade chops) were randomly collected in original vacuum packaging from six U.S. suppliers. Packages were shipped to the Colorado State University Meat Laboratory for cut dissection, cooking, and nutrient analysis. Composites of lean, external fat and seam fat were formed for analysis of proximate, fatty acid, vitamin and mineral composition. Results from this study identified additional fatty acids, established choline concentration, and provided updated veal nutrient composition information for inclusion in USDA SR 27.

National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments.

The instrument grading assessment portion of the National Beef Quality Audit (NBQA) - 2016 allows the unique opportunity to evaluate beef carcass traits over the course of a year. One week of instrument grading data was collected each month from 5 beef processing corporations encompassing 18 facilities from January 2016 through December 2016 ( = 4,544,635 carcasses). Mean USDA yield grade (YG) was 3.1 with 1.37 cm fat thickness (FT), 88.9 cm LM area, 393.6 kg HCW, and 2.1% KPH. Frequency distribution of USDA YG was 9.5% YG 1, 34.6% YG 2, 38.8% YG 3, 14.6% YG 4, and 2.5% YG 5. Increases in HCW and FT since the NBQA-2011 were major contributors to differences in mean YG and the (numerically) increased frequency of YG 3, 4, and 5 carcasses found in the current audit. Mean marbling score was Small, and the distribution of USDA quality grades was 4.2% Prime, 71.4% Choice, 21.7% Select, and 2.7% other. Frequency of carcasses grading Prime on Monday (6.43%) was numerically higher than the average frequency of carcasses grading Prime overall (4.2%). Monthly HCW means were 397.6 kg in January, 397.2 kg in February, 396.5 kg in March, 389.3 kg in April, 384.8 kg in May, 385.0 kg in June, 386.1 kg in July, 394.1 kg in August, 399.1 kg in September, 403.9 kg in October, 406.5 kg in November, and 401.9 kg in December. Monthly mean marbling scores were Small in January, Small in February, Small in March, Small in April, Small in May, Small in June, Small in July, Small in August, Small in September, Small in October, Small in November, and Small in December. Both mean HCW and mean marbling score declined in the months of May and June. The month with the greatest numerical frequency of dark cutters was October (0.74%). Comparison of overall data from in-plant carcass and instrument grading assessments revealed close alignment of information, especially for YG (3.1 for in-plant assessment versus 3.1 for instrument grading) and marbling (Small for in-plant assessment versus Small for instrument grading). These findings allow the beef industry access to the greatest volume of beef value-determining characteristics for the U.S. fed steer and heifer population than ever reported, resulting in potentially more precise targeting of future quality and consistency efforts.

National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers.

The National Beef Quality Audit (NBQA)-2016 used in-plant cooler assessments to benchmark the current status of the fed steer and heifer beef industry in the United States. In-plant cooler assessments ( = 9,106 carcasses) were conducted at 30 facilities, where approximately 10% of a single day's production were evaluated for USDA quality grade (QG) and yield grade (YG) factors. Frequencies of evaluated traits were 66.5% steer and 33.4% heifer sex classes and 82.9% native, 15.9% dairy-type, and 1.2% estimated breed types. Mean USDA YG factors were 1.42 cm for adjusted fat thickness, 89.5 cm for LM area, 390.3 kg for HCW, and 1.9% for KPH. Mean USDA YG was 3.1, with a frequency distribution of 9.6% YG 1, 36.7% YG 2, 39.2% YG 3, 12.0% YG 4, and 2.5% YG 5. Mean USDA QG traits were Small for marbling score, A for overall maturity, A55 for lean maturity, and A for skeletal maturity. Mean USDA QG was Select with a frequency distribution of QG of 3.8% Prime, 67.3% Choice, 23.2% Select, and 5.6% lower score. Lower score included dark cutter (1.9%), blood splash (0.1%), and hard bone, which are USDA overall maturity scores of C or older (1.8%). Marbling score distributions were 0.85% Slightly Abundant or greater, 7.63% Moderate, 23.54% Modest, 39.63% Small, 23.62% Slight, and 0.83% Traces or less. Carcasses that were Choice or Select and USDA YG 2 or 3 accounted for 70.7% of the carcasses evaluated. Compared with the previous NBQA, we found a numerical increase in mean USDA YG, USDA QG, adjusted fat thickness, HCW, LM area, and marbling score with an increase in dairy-type carcasses and percentage of carcasses grading USDA Prime and Choice as well as frequency of USDA YG 4 and 5. The findings from this study will be used by all segments of the industry to understand and improve the quality of fed steer and heifer beef that is being produced.

National Beef Quality Audit-2016: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products.

The National Beef Quality Audit-2016 (NBQA-2016) was conducted to assess current transportation, mobility, and quality characteristics of U.S. fed steers and heifers. Data were collected at 17 beef processing facilities between March and November 2016. About 8,000 live cattle were evaluated for transportation and mobility, and about 25,000 carcasses were evaluated on the slaughter floor. Cattle were in transit to the slaughter facility for a mean duration of 2.7 h from a mean distance of 218.5 km using trailers with dimensions ranging from 17.84 m2 to 59.09 m2. Area allotted per animal averaged 1.13 m2 and ranged from 0.85 m2 to 2.28 m2. A total of 96.8% of cattle received a mobility score of 1 (walks easily, no apparent lameness). Identification types (35.1% had multiple) were lot visual tags (61.5%), individual tags (55.0%), electronic tags (16.9%), metal-clip tags (9.2%), bar-coded tags (0.05%), wattles (0.01%), and other (2.6%). Cattle were black-hided (57.8%), Holstein (20.4%), red-hided (10.5%), yellow-hided (4.8%), gray-hided (2.9%), brown-hided (1.3%), and white-hided (1.1%). Unbranded hides were observed on 74.3% of cattle; 18.6% had brands located on the butt, 6.3% on the side, and 1.3% on the shoulder (values exceed 100% due to multiple brands). For hide-on carcasses, 37.7% displayed no mud or manure; specific locations for mud or manure were legs (40.8%), belly (33.0%), tail region (15.5%), side (6.8%), and top-line (3.9%). Cattle without horns represented 83.3% of the sample, and cattle that did have horns measured: < 2.54 cm (5.5%), 2.54 to 12.7 cm (8.3%), and > 12.7 cm (2.9%). Carcasses without bruises represented 61.1% of those sampled, whereas 28.2% had 1, 8.2% had 2, 2.1% had 3, and 0.3% had 4 bruises. Of those carcasses with a bruise, the bruise was located on the loin (29.7%), round (27.8%), chuck (16.4%), rib (14.4%), and brisket/plate/flank (11.6%). Frequencies of offal condemnations were livers (30.8%), lungs (18.2%), viscera (16.3%), hearts (11.1%), heads (2.7%), and tongues (2.0%). Compared to NBQA-2011, fewer cattle were identified for traceability, fewer were black-hided, a greater number were Holstein cattle, more with no brand and no horns, fewer without bruises, more liver, lung, and viscera condemnations, and fewer heads and tongues were condemned. The NBQA remains an influential survey for the U.S. beef industry to provide benchmarks and strategic plans for continued improvement of beef quality and consistency.

National Beef Quality Audit-2016: Phase 1, Face-to-face interviews.

The National Beef Quality Audit (NBQA) is conducted every 5 yr and was most recently again conducted in 2016. Face-to-face interviews gauged progress in quality associated with live cattle production using procedures first utilized in NBQA 2011. The 2016 NBQA was the first in which interviews concerning fed steers and heifers were combined with an audit of market cow and bull beef. Face-to-face interviews were designed to illicit definitions for beef quality, estimate willingness to pay (WTP) for quality attributes, establish relative importance rankings for important quality factors, and assess images, strengths, weaknesses, potential threats, and shifting trends in the beef industry since the 2011 audit. Individuals making purchasing decisions in 5 market sectors of the steer/heifer and cow/bull beef supply chain were interviewed, including packers (n = 36), retailers (including large and small supermarket companies and warehouse food sales companies; n = 35), food service operators (including quick-serve, full-service, and institutional establishments; n = 29), further processors (n = 64), and peripherally-related government and trade organizations (GTO; n = 30). Face-to-face interviews were conducted between January and November of 2016 using a designed dynamic routing system. Definitions (as described by interviewees) for 7 pre-determined quality factors, including: (1) How and where the cattle were raised, (2) Lean, fat, and bone, (3) Weight and size, (4) Visual characteristics, (5) Food safety, (6) Eating satisfaction, and (7) Cattle genetics were recorded verbatim and categorized into similar responses for analysis. Compared to NBQA-2011, a higher percentage of companies were willing to pay premiums for guaranteed quality attributes, but overall were willing to pay lower average premiums than the companies interviewed in 2011. Food safety had the highest share of preference among all interviewees, generating a double-digit advantage over any other quality factor. The 2 beef industries have an overall positive image among interviewees, and despite lingering weaknesses, product quality continued to be at the forefront of the strengths category for both steer and heifer beef and market cow and bull beef.

National Beef Quality Audit-2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products.

The National Beef Quality Audit-2016 marks the fourth iteration in a series assessing the quality of live beef and dairy cows and bulls and their carcass counterparts. The objective was to determine the incidence of producer-related defects, and report cattle and carcass traits associated with producer management. Conducted from March through December of 2016, trailers (n = 154), live animals (n = 5,470), hide-on carcasses (n = 5,278), and hide-off hot carcasses (n = 5,510) were surveyed in 18 commercial packing facilities throughout the United States. Cattle were allowed 2.3 m2 of trailer space on average during transit indicating some haulers are adhering to industry handling guidelines for trailer space requirements. Of the mixed gender loads arriving at processing facilities, cows and bulls were not segregated on 64.4% of the trailers surveyed. When assessed for mobility, the greatest majority of cattle surveyed were sound. Since the inception of the quality audit series, beef cows have shown substantial improvements in muscle. Today over 90.0% of dairy cows are too light muscled. The mean body condition score for beef animals was 4.7 and for dairy cows and bulls was 2.6 and 3.3, respectively. Dairy cattle were lighter muscled, yet fatter than the dairy cattle surveyed in 2007. Of cattle surveyed, most did not have horns, nor any visible live animal defects. Unbranded hides were observed on 77.3% of cattle. Carcass bruising was seen on 64.1% of cow carcasses and 42.9% of bull carcasses. However, over half of all bruises were identified to only be minor in severity. Nearly all cattle (98.4%) were free of visible injection-site lesions. Current results suggest improvements have been made in cattle and meat quality in the cow and bull sector. Furthermore, the results provide guidance for continued educational and research efforts for improving market cow and bull beef quality.

Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.

Two studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (µg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), low-oxygen (O) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO), low-O MAP with N2 plus CO and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater ( < 0.05) a* values than VP/PAA and MAP/CO on d 6 of display. For U.S. beef, the MAP/CO had the reddest lean color ( < 0.05) compared with the other 3 packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant ( < 0.05) in Exp. 1. In Exp. 2, MAP/CO in Uruguayan steaks also had the greatest a* values on d 6 of display, but no differences ( > 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant ( > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both experiments) and time (Exp. 1) affected ( < 0.05) L* values. In both experiments, U.S. steaks had greater ( < 0.05) L* values than Uruguayan steaks. Vitamin E content in Uruguayan steaks was greater ( < 0.05) than in U.S. steaks. Packaging × PS, PS × time, and packaging × PS × time interactions were not significant ( > 0.05) for any of the fatty acids. Beef from Uruguayan had lower ( < 0.05) SFA and MUFA and greater ( < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry warrants a more comprehensive approach to maximize shelf life.

Tenderness assessments of top loin steaks from retail markets in four U.S. cities.

The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory determinations. Personnel at 4 universities (California Polytechnic State University, Colorado State University, University of Missouri, and Texas A&M University) conducted the study over a 12-mo period. Enhanced/blade-tenderized top loin steaks had the lowest ( < 0.05) WBSF and SSF values, whereas nonenhanced top loin, bone-in steaks had the highest ( < 0.05) WBSF and SSF values. Enhanced/blade-tenderized top loin steaks received the highest ( < 0.05) ratings by consumers for palatability scores, whereas nonenhanced top loin, bone-in steaks had the lowest ( < 0.05) consumer panelist ratings. The USDA quality grade did have an effect ( < 0.05) on the tenderness of nonenhanced steaks but did not affect ( > 0.05) steaks that were enhanced/blade tenderized. The WBSF values and consumer sensory values for top loin steaks were comparable to the 2010 National Beef Tenderness Survey, signifying that no drastic changes in tenderness have occurred due to changes in antemortem or postmortem conditions.

The meat industry: do we think and behave globally or locally?

For generations, those that produce livestock and meat generally felt that their country or geographical region (i.e., provenance) reflected a basis for product differentiation. This occurs to the extent that geography of production often is considered a "brand." For example, there exists "U.S. Grain-Fed Beef" or "Kobe Black Wagyu" or "Uruguayan Grass-Fed Lamb" or "Danish Pork." However, for most meat trade, industry has evolved beyond this. With the exception perhaps of farms onto which livestock are born, meat company's profits are not generally tied to geographical considerations. Most major companies (e.g., JBS, Marfrig, Tyson, Cargill, Danish Crown, Nippon Meat Packers, etc.) operate in multiple countries and represent to consumers the production of a number of locations. However, there also now exist entrepreneurial options for meat production and "local" sales, albeit at lesser volumes. This discussion explores "global" and "local" meat marketing options.

Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls.

This survey consisted of data collected from 23 beef harvest plants to document transportation procedures, management practices, and health assessments of market beef and dairy cows and bulls (about n ≅ 7,000 animals). Gooseneck/bumper-pulled trailers were used more often to transport dairy cattle than beef cattle to market whereas tractor-trailers were used more often to transport beef cattle than dairy cattle. All loads (n = 103) met the American Meat Institute Foundation guidelines for spacing. Loads where more than 3% of the cattle slipped during unloading were observed in 27.3% of beef loads and 29.0% of the dairy loads. Beef loads had numerically greater usage of electrical prods (32.4%) versus dairy loads (15.4%) during unloading and were more likely to have a variety of driving aids used more aggressively on them. Fewer cattle had horns, brands, and mud/manure contamination on hides than in the previous survey in 1999. The predominant hide color for beef cows was black (44.2%) whereas the predominant color for dairy cows was the Holstein pattern (92.9%). Fewer cattle displayed evidence of bovine ocular neoplasia (2.9%) than in previous surveys in 1994 (8.5%) and 1999 (4.3%). Knots on live cattle were found less in the round (0.5%) and more in the shoulder region (4.6%) than in 1999 (1.4% and 0.4%, respectively). Dairy cows were more frequently lame in 2007 (48.7%) than 1999 (39.2%) whereas beef cows had numerically less lameness (16.3% vs. 26.6%, respectively). Most beef cows (62.3%) and dairy cows (68.9%) received midpoint body condition scores (3, 4, and 5 for beef; 2 and 3 for dairy). Beef cows had higher numerical percentages of no defects present (72.0%) versus dairy cows (63.0%) when evaluated for a variety of reproductive, health, or management conditions. Continued improvements in several key factors related to transportation, management, and health were observed in this survey, which could result in increased value in market beef and dairy cows and bulls.

National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments.

The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P < 0.05) WBS values, whereas steaks from the round had the greatest (P < 0.05) values. There were no differences (P > 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P < 0.05) WBS values compared with top sirloin steaks. Retail top blade steaks and food service top loin steaks received among the greatest (P < 0.05) consumer sensory panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top Choice, and Low Choice groups. The WBS values and sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.

National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics.

The instrument grading assessments for the 2011 National Beef Quality Audit evaluated seasonal trends of beef carcass quality and yield attributes over the course of the year. One week of instrument grading data, HCW, gender, USDA quality grade (QG), and yield grade (YG) factors, were collected every other month (n = 2,427,074 carcasses) over a 13-mo period (November 2010 through November 2011) from 4 beef processing corporations, encompassing 17 federally inspected beef processing facilities, to create a "snapshot" of carcass quality and yield attributes and trends from carcasses representing approximately 8.5% of the U.S. fed steer and heifer population. Mean yield traits were YG (2.86), HCW (371.3 kg), fat thickness (1.19 cm.), and LM area (88.39 cm(2)). The YG distribution was YG 1, 15.7%; YG 2, 41.0%; YG 3, 33.8%; YG 4, 8.5%; and YG 5, 0.9%. Distribution of HCW was <272.2 kg, 1.6%; 272.2 to 453.6 kg, 95.1%; and ≥453.6 kg, 3.3%. Monthly HCW means were November 2010, 381.3 kg; January 2011, 375.9 kg; March 2011, 366.2 kg; May 2011, 357.9 kg; July 2011, 372.54 kg; September 2011, 376.1 kg; and November 2011, 373.5 kg. The mean fat thickness for each month was November 2010, 1.30 cm; January 2011, 1.22 cm; March 2011, 1.17 cm; May 2011, 1.12 cm; July 2011, 1.19 cm; September 2011, 1.22 cm; and November 2011, 1.22 cm. The overall average marbling score was Small(49). The USDA QG distribution was Prime, 2.7%; Top Choice, 22.9%; Commodity Choice, 38.6%; and Select, 31.5%. Interestingly, from November to May, seasonal decreases (P < 0.001) in HCW and fat thicknesses were accompanied by increases (P < 0.001) in marbling. These data present the opportunity to further investigate the entire array of factors that determine the value of beef. Data sets using the online collection of electronic data will likely be more commonly used when evaluating the U.S. fed steer and heifer population in future studies.

National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers.

The 2011 National Beef Quality Audit (NBQA-2011) assessed the current status of quality and consistency of fed steers and heifers. Beef carcasses (n = 9,802), representing approximately 10% of each production lot in 28 beef processing facilities, were selected randomly for the survey. Carcass evaluation for the cooler assessment of this study revealed the following traits and frequencies: sex classes of steer (63.5%), heifer (36.4%), cow (0.1%), and bullock (0.03%); dark cutters (3.2%); blood splash (0.3%); yellow fat (0.1%); calloused rib eye (0.05%); overall maturities of A (92.8%), B (6.0%), and C or greater (1.2%); estimated breed types of native (88.3%), dairy type (9.9%), and Bos indicus (1.8%); and country of origin of United States (97.7%), Mexico (1.8%), and Canada (0.5%). Certified or marketing program frequencies were age and source verified (10.7%), ≤A(40) (10.0%), Certified Angus Beef (9.3%), Top Choice (4.1%), natural (0.6%), and Non-Hormone-Treated Cattle (0.5%); no organic programs were observed. Mean USDA yield grade (YG) traits were USDA YG (2.9), HCW (374.0 kg), adjusted fat thickness (1.3 cm), LM area (88.8 cm2), and KPH (2.3%). Frequencies of USDA YG distributions were YG 1, 12.4%; YG 2, 41.0%; YG 3, 36.3%; YG 4, 8.6%; and YG 5, 1.6%. Mean USDA quality grade (QG) traits were USDA quality grade (Select(93)), marbling score (Small(40)), overall maturity (A(59)), lean maturity (A(54)), and skeletal maturity (A(62)). Frequencies of USDA QG distributions were Prime, 2.1%; Choice, 58.9%; Select, 32.6%; and Standard or less, 6.3%. Marbling score distribution was Slightly Abundant or greater, 2.3%; Moderate, 5.0%; Modest, 17.3%; Small, 39.7%; Slight, 34.6%; and Traces or less, 1.1%. Carcasses with QG of Select or greater and YG 3 or less represented 85.1% of the sample. This is the fifth benchmark study measuring targeted carcass characteristics, and information from this survey will continue to help drive progress in the beef industry. Results will be used in extension and educational programs as teaching tools to inform beef producers and industry professionals of the current state of the U.S. beef industry.

National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts.

The National Beef Quality Audit-2011 (NBQA-2011) was conducted to assess targeted characteristics on the harvest floor that affect the quality and value of cattle, carcasses, and byproducts. Survey teams evaluated approximately 18,000 cattle/carcasses between May and November 2011 in 8 beef processing facilities. Cattle identification methods were lot visual tags (85.7%), individual visual tags (50.6%), electronic tags (20.1%), metal-clip tags (15.7%), other (5.3%), none (2.5%), and wattles (0.5%). Hide colors or breed types were black (61.1%), red (12.8%), yellow (8.7%), Holstein (5.5%), brown (5.0%), gray (5.0%), white (1.4%), and brindle (1.0%). Brand frequencies were none (55.2%), 1 (40.4%), 2 (4.4%), and 3 or more (0.04%) brands, and brands were located on the butt (35.2%), side (9.0%), and shoulder (2.5%). Hide locations of mud or manure were no mud/manure (49.2%), legs (36.8%), belly (23.7%), side (14.9%), top-line (11.0%), and tail region (13.7%). There were 76.2% of cattle without horns, and the majority of those with horns (71.6%) were between 0 cm and 12.7 cm in length. Permanent incisor numbers were zero (87.3%), 1 (1.4%), 2 (8.0%), 3 (0.9%), 4 (1.9%), 5 (0.3%), 6 (0.2%), 7 (0.1%), and 8 (0.02%). Most carcasses (77.0%) were not bruised, 18.7% had 1 bruise, 3.4% had 2 bruises, 0.6% had 3 bruises, and 0.3% had more than 3 bruises. Bruise locations were loin (50.1%), rib (21.3%), chuck (13.8%), round (7.3%), and brisket/flank/plate (7.5%). Condemnation item and incidence were whole carcass (none recorded), liver (20.9%), lungs (17.3%), tongue (10.0%), viscera (9.3%), and head (7.2%). Compared with the NBQA-2005, the NBQA-2011 had an increased percentage of black-hided cattle (56.3 vs. 61.1%), more cattle with brands (38.7 vs. 44.8%), and more cattle with some form of identification (93.3 vs. 97.5%). In addition, there was a lesser percentage of carcasses with bruising in 2011 (23.0%) than in 2005 (35.2%), as well as a smaller percentage of carcasses with more than 1 bruise (2005 = 9.4% vs. 2011 = 4.2%). Compared with the 2005 audit, a similar percentage of the cattle were deemed 30 mo of age or older using dentition (2005 = 2.7% vs. 2011 = 3.3%). The information from NBQA-2011 helps the beef industry measure progress against previous NBQA assessments and provides a benchmark for future educational and research activities.

Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers.

Retail cutting tests were conducted on subprimals from cattle fed zilpaterol hydrochloride (ZH) to determine if the improved carcass composition and red meat yield resulting from ZH feeding would translate into increased retail yields of ready-to-cook products. As part of a 3-phase study, selection of carcasses from Holstein steers was done once (fall 2008), followed by the collection of carcasses from beef-type steers on 2 separate occasions (beef study I: summer 2009; beef study II: spring 2010). Each of the 3 groups of steers was assigned previously to 1 of 2 treatments, treated (fed 8.3 mg/kg of ZH for 20 d) or control (not fed ZH). All steers were slaughtered and carcasses were fabricated in commercial beef-processing establishments. Only those carcasses grading USDA Choice or higher were used. Five subprimals were used for both the calf-fed Holstein study (n = 546 subprimals) and beef study I (n = 576 subprimals): beef chuck, chuck roll; beef chuck, shoulder clod; beef round, sirloin tip (knuckle), peeled; beef round, top round; and beef round, outside round (flat). Seven subprimals were used in beef study II (n = 138 subprimals): beef chuck, chuck roll; beef round, sirloin tip (knuckle), peeled; beef round, top round; beef round, eye of round; beef loin, strip loin, boneless; beef loin, top sirloin butt, boneless; and beef loin, tenderloin. A simulated retail market environment was created, and 3 retail meat merchandisers prepared retail cuts from each subprimal so salable yields and processing times could be obtained. Differences in salable yields were found for the calf-fed Holstein steer chuck rolls (96.54% for ZH vs. 95.71% for control; P = 0.0045) and calf-fed Holstein steer top rounds (91.30% for ZH vs. 90.18% for control; P = 0.0469). However, other than heavier subprimals and an increased number of retail cuts obtained, total salable yields measured on a percentage basis and processing times were mostly unaffected by ZH. Cutability advantages of feeding ZH are achieved primarily in the carcass-to-subprimal conversion rather than in the subprimal-to-retail conversion.

Technical note: feeding zilpaterol hydrochloride to calf-fed Holstein steers improves muscle conformation of top loin steaks.

The objective of this research was to evaluate changes in the muscle conformation of subprimal top-loins (M. longissimus lumborum) from calf-fed Holstein steers fed zilpaterol hydrochloride (ZH). Top-loins (n = 100) were transversely cut into 2.54 cm-thick steaks, weighed, and objectively evaluated via image analysis software for muscle area, width, and length traits. Top-loin steaks from steers fed ZH were heavier (P< 0.01; 367 vs. 337 g) and average muscle area per steak was greater (P < 0.05; 80.9 vs. 77.2 cm(2)) as compared to steaks from control steers. Muscle width (medial-lateral) was not different (P = 0.23) between control steers and those fed ZH. However, steaks from steers fed ZH had greater (P < 0.05) depth (dorsal-ventral) than steaks from control steers throughout the top-loin. The increased muscle depth of top-loins from calf-fed Holstein steers fed ZH may improve the center-of-the-plate salability of a cut that has traditionally suffered from poor muscling.

Perspectives on the application of zilpaterol hydrochloride in the United States beef industry.

Zilpaterol hydrochloride (ZH) is a beta-adrenergic agonist approved to be fed at a rate of 8.3 mg/kg (100% DM basis) during the final 20 to 40 d of the finishing period in beef cattle followed by a minimum 3-d withdrawal period antemortem. The Federal Drug Administration (FDA) approved label claims of increased rate of BW gain, improved feed efficiency, and increased carcass leanness. Before the release of ZH for commercial use in 2007, approximately 10 independent research trials at various universities and commercial feedlots were initiated. Articles in recent issues of the Journal of Animal Science are a result of the large comprehensive body of research designed to increase the understanding of the effect of ZH on beef cattle growth, carcass traits, and beef quality. The feeding of ZH for 20 to 40 d with a 3-d withdrawal resulted in significantly increased ADG. The increases equate to an average of 9 kg heavier BW in ZH-fed steers. Hot carcass weight has been shown to increase to a larger degree compared with BW, with an average improvement of 15 kg. Dressing percent is increased by 1.5 to 2.0% with the feeding of ZH. Increases in carcass leanness were reported for cattle fed ZH mainly through a reduction in yield grades. The LM area was increased, along with yield of subprimal cuts from the round, flank, and loin. Warner-Bratzler shear force studies have shown LM steaks from ZH-treated cattle to have increased shear force values of 1.1 to 1.7 kg for 7-d-aged steaks, 0.4 to 1.3 kg for 14-d-aged steaks, and 0.27 to 1.4 kg for 21-d-aged steaks compared with controls. Recent research has suggested that the aging response is normal in ZH steaks. Consumers were able to identify tenderness differences in 14-d-aged Choice steaks from cattle fed ZH for 20 d compared with 14-d-aged steaks from control cattle; this difference was mitigated with 21 d of postmortem aging. Zilpaterol hydrochloride has been shown to increase cattle growth and efficiency as well as lean tissue deposition in the carcass, with some impact on carcass traits such as Warner-Bratzler shear force.

The effects of zilpaterol hydrochloride on carcass cutability and tenderness of calf-fed Holstein steers.

To evaluate the impact of zilpaterol hydrochloride (ZH) on carcass cutability and tenderness of calf-fed Holstein steers, calf-fed Holstein carcasses (n = 102) were selected from a pool of 2,300 steers that were fed 0 or 8.3 mg/kg (DM basis) of ZH. Zilpaterol hydrochloride was supplemented the last 20 d of the finishing period and withdrawn for 3 d before slaughter. Carcasses were selected based on carcass weight as well as predetermined USDA Yield grade categories. For tenderness evaluation, steaks from the strip loin, bottom round, and top round (n = 54 per subprimal) were aged for 14 or 21 d postmortem. Carcasses from ZH-fed steers had more (P < 0.01) saleable yield than carcasses from control-fed steers. Additionally, ZH-fed steers had greater (P < or = 0.01) subprimal yield from the shoulder clod, strip loin, peeled tenderloin, top sirloin butt, bottom sirloin tri-tip, peeled knuckle, inside round, bottom round flat, eye of round, heel, and shank. Furthermore, ZH decreased (P < 0.01) the total amount and percentage of bone and fat trim from the carcass. Moisture loss was not affected by ZH in LM or inside round steaks (P > 0.05); however, ZH increased thawing loss (P = 0.05) but reduced cooking loss (P = 0.05) in bottom round steaks. Shear force values of LM and inside round steaks increased with ZH inclusion (P < 0.01), but there was no difference in bottom round steaks (P > 0.05). Steaks aged for 21 d had smaller (P < 0.01) Warner-Bratzler shear force (WBS) values than 14-d steaks from all 3 subprimals. Trained sensory panelists did not detect any differences (P > 0.05) in sensory juiciness, tenderness, or flavor variables of LM or inside round steaks, except ZH steaks from the LM received smaller scores for sustained juiciness (P = 0.01) and overall tenderness (P = 0.04) than control steaks. Although LM steaks from ZH cattle were tougher than control steaks, the ZH-treated steaks had an average WBS value of 4.10 kg, which would be classified as intermediate in tenderness, with trained panelists rating ZH steaks slightly to moderately tender. Feeding ZH improved carcass cutability of calf-fed Holstein steers; however, tenderness was reduced in LM and inside round steaks. The interaction of postmortem tenderization techniques should be investigated to evaluate their impact on palatability in cattle supplemented with beta-agonists to allow the beef industry to take full advantage of the enhancement in performance and carcass yield.

Predicting red meat yields in carcasses from beef-type and calf-fed Holstein steers using the United States Department of Agriculture calculated yield grade.

Analyses were conducted to evaluate the ability of the USDA yield grade equation to detect differences in subprimal yield of beef-type steers and calf-fed Holstein steers that had been fed zilpaterol hydrochloride (ZH; Intervet Inc., Millsboro, DE) as well as those that had not been fed ZH. Beef-type steer (n = 801) and calf-fed Holstein steer (n = 235) carcasses were fabricated into subprimal cuts and trim. Simple correlations between calculated yield grades and total red meat yields ranged from -0.56 to -0.62 for beef-type steers. Reliable correlations from calf-fed Holstein steers were unobtainable; the probability of a type I error met or exceeded 0.39. Linear models were developed for the beef-type steers to predict total red meat yield based on calculated USDA yield grade within each ZH duration. At an average calculated USDA yield grade of 2.9, beef-type steer carcasses that had not been fed ZH had an estimated 69.4% red meat yield, whereas those fed ZH had an estimated 70.7% red meat yield. These results indicate that feeding ZH increased red meat yield by 1.3% at a constant calculated yield grade. However, these data also suggest that the calculated USDA yield grade score is a poor and variable estimator (adjusted R(2) of 0.31 to 0.38) of total red meat yield of beef-type steer carcasses, regardless of ZH feeding. Moreover, no relationship existed (adjusted R(2) of 0.00 to 0.01) for calf-fed Holstein steer carcasses, suggesting the USDA yield grade is not a valid estimate of calf-fed Holstein red meat yield.

Effects of zilpaterol hydrochloride feeding duration on beef and calf-fed Holstein strip loin steak color.

Two studies using beef and calf-fed Holstein cattle were conducted to determine the effect of zilpaterol hydrochloride (ZH) supplementation on the color of strip loin steaks packaged in traditional and modified-atmosphere packaging. Select (USDA) strip loins were obtained from the carcasses of beef (n = 118) or calf-fed Holstein (n = 132) cattle fed ZH (6.8 g/ton on a 90% DM basis) for the last 0, 20, 30, or 40 d of feeding. One portion of the strip loin was moisture enhanced, cut into steaks, and packaged in an atmosphere containing 80% oxygen and 20% carbon dioxide. The remaining portion of the strip loin was vacuum-packaged until further processing. At 14 d postmortem, the vacuum-packaged loins were portioned and packaged in traditional retail packaging. Traditionally packaged and modified-atmosphere-packaged steaks were then placed in retail cases at -1 to 3 degrees C for 5 d and evaluated by both trained and consumer panelists. Instrumental color values and purge loss were also recorded. Zilpaterol hydrochloride duration had no effect on the color and purchase intention scores of consumer panelists for beef and calf-fed Holstein strip loin steaks. Zilpaterol hydrochloride feeding duration had no effect on the color or discoloration scores of trained panelists for enhanced, modified-atmosphere-packaged beef strip steaks. Traditionally packaged beef steaks from cattle treated with ZH for 20 d had more desirable (P < 0.05) lean color scores than steaks from cattle not treated with ZH on d 2, 3, and 4 of display and had similar discoloration scores on d 1, 2, and 3 of display. The color scores of trained panelists for enhanced calf-fed Holstein steaks were more desirable (P < 0.05) for steaks from cattle not treated with ZH than for steaks from cattle treated with ZH for 20 d on d 1, 2, 3, and 4 of display. However, the discoloration scores of trained panelists for enhanced and modified-atmosphere-packaged calf-fed Holstein steaks were similar for steaks from cattle treated with ZH for 0 and 20 d on d 1, 2, and 3 of display. The scores of trained panelists indicated that traditionally packaged steaks from calf-fed Holsteins treated with ZH for 0 d had a darker lean color (P < 0.05) than steaks from ZH-treated cattle on d 1 of display, whereas the lean color scores for ZH treatments of all durations were similar on d 4 of display. The scores of trained panelists indicated that ZH treatment had no effect on the discoloration of traditionally packaged, nonenhanced strip steaks from calf-fed Holsteins. Therefore, feeding ZH to beef or calf-fed Holstein steers had no detrimental effect on the lean color or color stability of strip loin steaks subjected to enhancement, packaged in modified-atmosphere or traditional packaging, and displayed under simulated retail conditions.