Influence of sire on quality of beef

Seventy head of fed Hereford steers, sired by four different bulls, were slaughtered in Kansas City, and the rib cut from 40 (10 for each sire) returned to Manhattan for detailed analysis. Cooking data are now available on the ribs and are being prepared for the Statistical Laboratory, along with other data. All steers graded Choice on foot, but only three graded Choice in the carcass due to lack of marbling. The following table gives gross measure of the observations

Influence of breeding and length of feeding period on carcass characteristics and palatability of beef

Sixty-four steer calves owned by Martin K. Eby and sired by the same bull were selected randomly from the 1962 fall calf crop. The calves were randomly selected and sorted into eight groups and placed in the feedlot. The first group was shipped to Kansas City for slaughter. Fifty-six days later Lot 2 was shipped and each 28 days thereafter eight steers were slaughtered for dressing and carcass data

The relationship of certain physical and chemical factors to cooking and sensory evaluations of beef

A group of 32 wholesale beef ribs, from cattle of known history, ranging in grade from high standard to high good, were used. A longissmus dorsi (rib eye muscle) sample was removed at the 12th rib and used to obtain color, pH, water-holding capacity and cooking data. Another longissimus dorsi sample from the 9-10-11th rib cut was chemically analyzed for protein, moisture and ether extract and buttons (spinous process-distal portion) were removed for penetrometer readings and calcium determinations. The 6-7-8th rib section was roasted, and cooking data (cooking time and losses), sensory evaluations by a subjective panel and objective measures were obtained by personnel of the Department of Foods and Nutrition. Correlation coefficients were calculated between various factors

Comparison of slaughter and carcass characteristics of ram, wether and ewe market lambs

Lambs sired by Hampshire rams and from western ewes were individually slaughtered as they reached 96 lbs. live weight. Quality and quantity factors were evaluated after carcasses were chilled 48 hours. Carcasses were broken into wholesale cuts and weights obtained. The leg and loin were trimmed of external fat in excess of 3/8 inch and trimmed weights were taken. Ewe lambs dressed heavier carcasses and a higher dressing %,' but the extra carcass weight was due to higher finish. Wether and ewe lamb carcasses showed higher conformation scores and higher U.S.D.A. grades, apparently due to more fat. Fat and lean from ram carcasses was noticeably less firm than from wethers and ewes. Lowest rib eye marbling scores were noted in ram carcasses, highest scores in ewe carcasses, with intermediate values in wethers

The effect of level of dietary iron on pork muscle characteristics

Muscle color is an important factor affecting shoppers’ choice of pre-packaged meats from self-service display cases. The effect of several levels of dietary iron and of two levels of a chelating agent on pork muscle characteristics was studied

Changes in beef carcass composition with changes in animal weight and finish

Information on animal growth and development, although complex and not fully understood, is necessary to determine the stage at which a beef animal will produce the most desirable carcass. True growth involves an increase in the structural tissues (muscle, bone and organs) and should be distinguished from increases by fat deposition. Optimum time to slaughter animals is when muscle growth and quality are at their most desirable combination

Influence of breeding and length of feeding period on carcass characteristics and palatability of beef

Carcass measurement, muscle quality, and palatability data have been collected on 88 paternal half-sib Angus steers. At weaning they were subdivided into one of the 11 nutritional and management regimes shown in Table 58. Phase I involved feeding from 0 to 224 days after weaning. Phase II was essentially deferred feeding. The intermittent slaughter of animals from both phases made possible the study of muscle and fat tissue development within as well as between phases. Quantity and quality of muscle are the two factors that determine true beef carcass value

Comparison of ram, wether and ewe market lamb slaughter and carcass characteristics

Lambs used were sired by Hampshire rams the first two years; by Hampshire, Suffolk, Southdown, Dorset, and Rambouillet rams the third year. All lambs were from western ewes and were individually slaughtered as they reached 95 lbs. Carcasses were graded and chilled carcass weights were obtained after a 48-hour chill. Fat thickness measurements were taken over the loin eye muscle at the ¼, ½, and ¾ points and loin eye cross-sectional area was determined

Heritabilities, genetic and phenotypic correlations between carcass and live animal traits in sheep

Data were collected on 94 lambs of known breeding born the fall of 1962. The lams were from ewes in the original fine-wool flock sired by eight unrelated Suffolk yearling rams. This was the ewes fourth lam crop

The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality

The effect of processing pork carcasses before rigor mortis was studied in 21 market-weight swine. The left side of each carcass served as a control and was chilled for 48 hours at 32-36 F before being cut and processed by regular methods. The right sides (treated) were cut and processed within one hour of bleeding