Using live estimates and ultrasound measurements to predict beef carcass cutability.

Commercial slaughter steers (n = 329) and heifers (n = 335) were selected to vary in frame size, muscle score, and carcass fat thickness to study the effectiveness of live evaluation and ultrasound as predictors of carcass composition. Three trained personnel evaluated cattle for frame size, muscle score, fat thickness, longissimus muscle area, and USDA quality and yield grade. Live and carcass real-time ultrasound measures for 12th-rib fat thickness and longissimus muscle area were taken on a subset of the cattle. At the time of slaughter, carcass ultrasound measures were taken at "chain speed." After USDA grade data were collected, one side of each carcass was fabricated into boneless primals/subprimals and trimmed to .64 cm of external fat. Simple correlation coefficients showed a moderately high positive relationship between 12th rib fat thickness and fat thickness measures obtained from live estimates (r = .70), live ultrasound (r = .81), and carcass ultrasound (r = .73). The association between estimates of longissimus muscle area and carcass longissimus muscle area were significant (P < .001) and were higher for live evaluation (r = .71) than for the ultrasonic measures (live ultrasound, r = .61; carcass ultrasound, r = .55). Three-variable regression equations, developed from the live ultrasound measures, explained 57% of the variation in percentage yield of boneless subprimals, followed by live estimates (R2 = .49) and carcass ultrasound (R2 = .31). Four-variable equations using frame size, muscle score, and selected fat thickness and weight measures explained from 43% to 66% of the variation for the percentage yield of boneless subprimals trimmed to .64 cm. Live ultrasound and(or) live estimates are viable options for assessing carcass composition before slaughter.

Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH.

A commercial ostrich slaughter protocol was developed. Ostriches (n = 7 males and n = 7 females) averaged 95.54 kg live weight and yielded 55.91-kg carcasses. By-product yields were measured. The most significant by-products by weight were full viscera (8.29 kg), hide (6.71 kg), full gizzard and crop (5.80 kg), and abdominal fat (4.11 kg). Sex had no effect on slaughter yields. Post-mortem temperature declines were measured on five separate muscles and showed that chilling for 24 h was sufficient to adequately chill the deep muscle temperature to under 4 C. The effect of electrical stimulation on post-mortem pH decline also was investigated and had no effect.

Lipogenic activity of intramuscular and subcutaneous adipose tissues from steers produced by different generations of angus sires.

Simmental and Hereford cows (n = 74) were inseminated with semen from purebred Angus bulls from the 1960s or with semen from purebred Angus bulls from the 1980s. The F1 calves provided the foundation for two investigations, one addressing growth and carcass characteristics, and another measuring the impact of sire generation on lipid metabolism and adiposity. Calves sired by the 1980s-type bulls had greater (P < .05) birth, weaning, and final live weights and carcass weights. They also had larger (P < .05) hip heights and hip widths at weaning and larger (P < .05) hip heights and lower (P < .05) body condition scores at slaughter. There were no differences (P > .05) in any measure of fatness between groups (adjusted fat thickness, kidney, pelvic, and heart fat, or marbling scores), but yield grade was higher numerically (P < .1) for the 1980s steers. The second aspect of this research addressed the influence of different generations of Angus sires on specific carcass traits and adipose tissue metabolism. A subset of six steers for each generation type (from Simmental cows) were selected and samples were collected at slaughter for measurements in vitro. For both generation types, intramuscular (i.m.) adipocytes had lesser (P < .05) cell volumes than subcutaneous (s.c.) adipose tissue. Correspondingly. i.m. adipose tissue exhibited lower (P < .05) rates of 14C-labeled acetate incorporation into lipids as measured immediately after slaughter. Intramuscular and s.c. adipocytes from 1980s-type steers were smaller (P < .05) than those from the 1960s-types steers, with correspondingly more cells per gram of tissue.(ABSTRACT TRUNCATED AT 250 WORDS)

Evidence for preadipocyte proliferation during culture of subcutaneous and intramuscular adipose tissues from Angus and Wagyu crossbred steers.

The primary objective of this study was to provide evidence for preadipocyte proliferation during culture of adipose tissue explants; a secondary objective was to compare the lipogenic activity and cellularity of adipose tissues from American Wagyu crossbred steers. Subcutaneous (s.c.) and intramuscular (i.m.) adipose tissues were obtained at slaughter from the 2nd to 6th lumbar region of the loin from Angus (n = 10) and Wagyu crossbred steers (n = 10) that had been fed for 552 d by typical Japanese production standards. Adipose tissue explants were incubated 36 h with [3H]thymidine in the absence and presence of aphidicolin (a specific inhibitor of genomic DNA replication). Adipocytes were liberated by collagenase treatment and [3H]thymidine incorporation into DNA was measured. Whereas there were no significant differences between adipose tissue depots, Wagyu s.c. and i.m. preadipocytes and stromal-vascular cells exhibited greater (P < .05) [3H]thymidine incorporation into DNA than adipocytes from Angus steers. Intramuscular adipose tissue from both breeds exhibited lower (P < .05) rates of lipogenesis from acetate both before and after long-term (36-h) incubation than s.c. adipose tissue. Furthermore, i.m. adipocytes were smaller (P < .05) than s.c. adipocytes. The activities of fatty acid synthetase and glucose-6-phosphate dehydrogenase were greater (P < .05) in Wagyu s.c. adipose tissue and less in Wagyu i.m. adipose tissue than in corresponding Angus tissues. There were no differences between breed types (P = .17) in rates of lipogenesis from acetate, either before or after explant culture.(ABSTRACT TRUNCATED AT 250 WORDS)

Stearoyl coenzyme A desaturase enzyme activity and mRNA levels are not different in subcutaneous adipose tissue from Angus and American Wagyu steers.

We proposed that greater stearoyl coenzyme A (CoA) desaturase enzyme activity caused the elevated monounsaturated fatty acids observed in American Wagyu adipose tissue. Stearoyl CoA desaturase mRNA concentrations and enzyme activities were measured in subcutaneous adipose samples from Angus (n = 5) and American Wagyu (n = 5), fed to the Japanese market end point. A rat liver stearoyl CoA desaturase cDNA clone was used to measure the relative amounts of stearoyl CoA desaturase mRNA. Enzyme activities and mRNA concentrations, as measured by laser densitometry of slot-blot autoradiograms, were not significantly different between the two breeds at this stage of growth. This investigation has demonstrated that, at this stage of maturity, differences in fatty acid composition between Angus and American Wagyu steers cannot be attributed to differences in stearoyl CoA desaturase enzyme activity.

Effects of time on feed on beef nutrient composition.

Forty-eight Angus x Hereford yearling steers were used to assess the effect of time on feed (TOF) on the nutrient composition of beef longissimus muscle (LM). Steers were fed a high-concentrate diet with the exception of the d-0 group, which served as a grass-fed control, and then were serially slaughtered at 28-d intervals during the 196-d feeding period. Steaks were removed from the 10th rib and trimmed of exterior fat and epimysial connective tissue before nutrient analysis. Intramuscular fat content doubled (P < .05) between d 84 and 112 but did not differ (P > .05) from d 0 to 84 or from d 112 to 196. This increase in fat content resulted in decreased (P < .05) concentrations of moisture, protein, and ash in the LM. Concentrations of Mg, K, and Fe in the LM increased (P < .10) with advanced TOF. The increase in the total lipid (TL) content of the LM stemmed from a proportional increase (P < .05) in neutral lipid (NL). Polar lipid (PL) remained constant (P = .33) throughout TOF. The NL and TL became more unsaturated as TOF increased, primarily due to a linear (P < .01) increase in oleic (C18:1) acid concentration. In contrast, the polyunsaturated fatty acid (PUFA) concentration in the PL exhibited a linear (P < .01) decrease across TOF. As a result, advanced TOF increased the monounsaturated fatty acid (MUFA) content by 22% and decreased the PUFA content by 72% in the LM. The ratio of hypercholesterolemic (C14 + C16):hypocholesterolemic (MUFA+PUFA) fatty acids was unaffected by increasing TOF from d 28 to 196; however, this ratio was lower (P < .05) for grass-fed controls (d 0) than for d 28 to 84 and d 196. Cholesterol content (milligrams/100 grams) changed cubically (P = .06) across TOF. Ultimately, by limiting TOF to 112 d, the beef industry could provide consumers a palatable beef product that easily fits into a healthy diet and at the same time diminishes the costs associated with external fat trim.

Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers.

Angus (n = 10) and crossbred (3 4 and 7 8 ) Wagyu (n = 10) steers were fed a diet according to typical Japanese standards for 552 days. The steers were fed to gain approximately 0·90 kg/head/day. Fatty acid composition was determined for subcutaneous and intramuscular adipose tissue, and M. longissimus dorsi muscle. Trained sensory evaluation and a consumer triangle test were performed on M. longissimus dorsi muscle steaks. For subcutaneous and intramuscular tissue. Wagyu adipose tissue possessed higher (P < 0·05) percentages of 14:1, 16:1 and 18:1 and a lower (P < 0·05) percentage of 16:0 and 18:0 than corresponding tissues from Angus steers. Trained sensory panel analysis revealed no differences (P < 0·05) in any of the sensory traits between steaks from Wagyu crossbred and Angus steers. However, a consumer triangle test indicated that consumers can detect a difference between breeds.

Effect of frame size, muscle score, and external fatness on live and carcass value of beef cattle.

Commercial slaughter steers (n = 329) and heifers (n = 335) were selected to vary in slaughter frame size and muscle thickness score, as well as adjusted 12th rib fat thickness. After USDA carcass grade data collection, one side of each carcass was fabricated into boneless primals/subprimals and minor tissue components. Cuts were trimmed to 2.54, 1.27, and .64 cm of external fat, except for the bottom sirloin butt, tritip, and tenderloin, which were trimmed of all fat. Four-variable regression equations were used to predict the percentage (chilled carcass weight basis) yield of boneless subprimals at different fat trim levels (.64, 1.27, and 2.54 cm) as influenced by sex class, frame size, muscle score, and adjusted 12th rib fat thickness. Carcass component values, total carcass value, carcass value per 45.36 kg of carcass weight, and live value per 45.36 kg of live weight were calculated for each phenotypic group and external fat trim level. Carcass fatness and muscle score had the most influence on live and carcass value (per 45.36 kg weight basis). Carcasses with .75 and 1.50 cm of fat at the 12th rib were more valuable as the trim level changed from 2.54 cm to .64 cm; however, for carcasses with 2.25 cm of fat at the 12th rib, value was highest at the 2.54 cm trim level. Value was maximized when leaner cattle were closely trimmed. There was no economic incentive for trimming light-muscled or excessively fat carcasses to .64 cm of external fat.

Beef carcass composition of slaughter cattle differing in frame size, muscle score, and external fatness.

Commercial slaughter steers (n = 329) and heifers (n = 335) were selected to vary in slaughter frame size and muscle thickness score, as well as carcass adjusted 12th-rib fat thickness. After collection of USDA carcass grade data, one side of each carcass was fabricated into boneless primals, subprimals, and minor tissue components. Cuts were trimmed to 2.54, 1.27, and .64 cm of external fat, except for the knuckle, tri-tip, and tenderloin, which were trimmed of all fat. Forced four-variable regression equations were used to predict the percentage (chilled carcass weight basis) yield of boneless subprimals at the three fat trim levels as influenced by sex class, frame size, muscle score, and adjusted 12th-rib fat thickness. Independent variables that had the most influence on percentage yield of primals and boneless subprimals were adjusted 12th-rib fat thickness and sex class. Within the same phenotypic group, percentage of trimmable fat increased by 2.32% as 12th-rib fat thickness increased by .75 cm. Estimated percentage yield of the major subprimals from the loin and round tended to be higher or relatively equal for heifer carcasses at all trim levels compared with those subprimals from steer carcasses. Holding frame size, sex class, and fat thickness constant, there was a higher percentage yield of chuck roll, rib eye roll, and strip loin for carcasses from thick-muscled cattle than for those from average- and thin-muscled cattle. Frame size had little effect on percentage yield of boneless subprimals.

Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability.

Angus x Hereford steers (n = 48) similar in frame size and in muscle thickness were allotted to eight groups (n = 6) of similar mean live weight for serial slaughter at 28-d intervals (0 to 196 d). Except for d-0 steers, which served as grass-fed controls, all steers were fed a high-concentrate diet during the finishing period. Upon slaughter, one side of each carcass was trimmed of subcutaneous fat in the wholesale rib region. Postmortem longissimus muscle (LM) temperature was monitored for each side during the 24-h chilling period. After quality and yield grade data were collected, rib steaks were removed and aged (7 d) and sensory traits of the steaks were evaluated. Most carcass grade traits increased linearly (P less than .01) with days on feed, whereas most sensory panel variables and marbling increased curvilinearly (P less than .05). Generally, after 56 d on feed, carcasses chilled at slower rates (P less than .05) with increased days fed. Taste panel tenderness, amount of perceived connective tissue, and shear force values peaked at 112 d and were slightly less desirable for cattle fed longer than 112 d (quadratic term, P less than .01). Postmortem muscle temperature at 2.5 h was the chilling time most highly correlated with tenderness values among untrimmed sides. Correlations for shear force with 2.5-h LM temperature, marbling score, days fed, fat thickness, and carcass weight were -.63, -.61, -.56, -.55, and -.53, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)

Microbiological effects of acid decontamination of pork carcasses at various locations in processing.

The microbiological effect of hot (55° C), 1% (v/v) lactic acid sprayed on the surface of pork carcasses (n = 36) immediately after dehairing, after evisceration (immediately before chilling) or at both locations in slaughter/ processing was determined. Mean aerobic plate counts (APCs) of all acid-treated carcass surfaces were numerically lower than those of control carcasses: however, in most cases these reductions were not statistically significant (P>0·05). All samples tested for the presence of Salmonella and Listeria were negative. No significant differences in sensory characteristics or microbiological counts were evident for acid-treated and control carcass loins that were vacuum packaged and stored 0-14 days post-fabrication. Mean pH value and scores of sensory attributes such as lean color, surface discoloration, fat color, overall appearance and off-odor of chops from acid-treated carcasses were not significantly and/or consistently different from chops of comparable control carcasses. The role of bacterial attachment to pork skin and its effect on the decontaminating efficiency of lactic acid are discussed.

Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef.

Steers were slaughtered, dressed, and fabricated using conventional procedures or strict sanitary procedures. Strict sanitary procedures involved antemortem washing of steers, use of disposable gloves, careful handling of carcasses to prevent cross-contamination, and spraying of carcasses with hot (55°C) 1% L-lactic acid before evisceration and before entering the chill cooler. Mean aerobic plate counts (APC, log10/cm2) of carcasses slaughtered under strict sanitary conditions and of subprimals (boneless strip loins and ribs) from animals handled under strict sanitary conditions and stored at 1°C in high-oxygen barrier (HOB) film (0 to 80 d) were lower than those of carcasses and subprimals from animals slaughtered and fabricated using conventional procedures. In most cases, APCs of steaks displayed in polyvinyl chloride (PVC) film for 0 to 6 d from animals and subprimals handled under strict conditions were lower than those of steaks from animals and subprimals handled under conventional procedures. Bacillus spp., Micrococcus spp., and yeasts were the dominant (50% or more of microflora) microbial types on carcasses that were slaughtered and dressed using strict sanitary conditions. For carcasses slaughtered using conventional procedures, Micrococcus spp. and to a lesser extent Streptococcus , coagulase-negative Staphylococcus and/or coryneform bacteria were the dominant microbial types. After 20 d of storage, there were no consistent differences in the percentage distribution of microbial types on the two groups of subprimals. Lactobacilli dominated the microflora of subprimals at that time. When scores for lean color, surface discoloration, fat color, overall appearance, and odor of steaks from subprimals handled under strict sanitary conditions were significantly different (P<0.05) from controls, treated steaks were more desirable than those of comparable steaks from control subprimals.