Use of chuck muscles and their acceptability in restructured beef/surimi steaks.

Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice square-cut chucks Yield Grade 2, and placed according to previously determined tenderness rankings, into one of three muscle groups. Group 1 was composed of the most tender muscles, and contained the infraspinatus, longissimus, and triceps brachii. Group 2 contained intermediate tenderness muscles and was composed of the serratus ventralis, deep pectoral, and complexus. Group 3 contained the least tender muscles and was composed of the biceps brachii, supraspinatus, rhomboideus, trapezius, deltoids, and neck muscles. Each group was restructured into beef/surimi steaks and was evaluated. Total muscle yield before trimming accounted for 66.2% of the chuck. Careful fat trimming, desinewing, and internal seam cutting on individual muscles resulted in 34.7% lean available for the restructuring of steaks. The triceps brachii, longissimus, supraspinatus, and infraspinatus required the least trimming and were easiest to excise. These muscles made up 49% of the trimmed meat and 13.7% of the total chuck. Steaks were evaluated by a consumer sensory panel for tenderness, flavor, overall preference, and intent to purchase. There were no differences detected by consumers among the muscle groups for the sensory traits studied. Tenderness and flavor were rated equal to intact steaks for all muscle groups studied. The consumer sensory panel indicated that Groups 1 and 2 would be purchased twice a month and Group 3 once a month.

Relationship between final temperature, thaw rate, and quality of bovine semen.

Relationships between thaw rate, thaw bath time, and initial bath and final seminal temperature with coefficients of determination .99 and .97 were: bath time = -.01 + 220.25(1/thaw rate); initial bath temperature = final seminal temperature - 7.29 + 390.05 (1/bath time). Ejaculates from 10 bulls were split and processed in egg yolk-citrate-glycerol, egg yolk-Tris-glycerol, and whole milk-glycerol. All semen was packaged and frozen in .5-ml French straws at -196 degrees C. Sixteen thaw treatments consisted of factorial combinations of four final seminal temperatures and four thaw rates. Treatments were assessed by post-thaw acrosomal integrity after 3-h 37 degrees C incubation. Seminal quality improved with increasing final seminal temperature up to 31 degrees C and did not differ between 31 and 44 degrees C for any of the extenders. A slow thaw rate (3 degrees C/s) resulted in inferior quality for all extenders, and rates 11, 19, and 27 degrees C/s resulted in similar quality for citrate and milk extended semen. Acrosomal integrity was most for 19 degrees C/s in Tris extended semen. A significant factorial interaction existed for Tris and milk extended semen. Predicted acrosomal response of 57.7% across all extenders was at optimum final seminal temperature and thaw rate 37 degrees C and 18 degrees C/s. Bath temperature and bath time determine optimum thaw rate and final temperature of semen packaged in French straws and thus maximize seminal quality.