Evaluating the Relationship of Animal Temperament to Carcass Characteristics and Meat Quality

The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and scored for temperament according to Beef Improvement Federation Guidelines and divided into three groups: Docile (D), Restless (R) and Nervous-Flighty (NF). Steers were housed with access to pasture then transferred to a research feedlot until harvest and processed with carcass data recorded. Striploins were wet-aged for 14 d before, frozen and were then cut into 2.54 cm steaks, and individually vacuum packed. Instrumental color was measured on thawed and tray overwrapped steaks on d 0, 1, 2, 3, 5, and 7 of simulated retail display. The CIE L*, a*, and b* color values were collected and oxymyoglobin, hue angle and saturation index values were calculated. A 7-member trained sensory panel evaluated steak samples for myofibrillar tenderness, connective tissue amount, overall tenderness, juiciness, and beef flavor intensity. The NF group had reduced (P 0.05) between groups for redness (a*), saturation index, and oxymyoglobin ratio were observed. Display time affected color with d 0 being redder (a*; P 0.05) in off-flavor between the temperament groups. Temperament had minimal effect on carcass characteristics except hot carcass weight. Sensory panelists detected differences between temperament groups

Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics

The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the consumer diet shifts for improvements in nutritional density, oat protein is an alternative ingredient that lacks information on inclusion in a ground beef formulation. Coarse ground beef was allocated to one of four treatments, mixed with oat protein (0%, 1.5%, 3.5% and 4.5%), water, salt, pepper, textured vegetable protein, soy protein concentrate, and sodium tripolyphosphate. Meat blocks (n = 3 batches) were finely ground and formed into patties (N = 65/treatment). Patties were placed onto an expanded polystyrene tray, overwrapped with polyvinyl chloride film and displayed for 7 days. Instrumental color (L*, a*, and b*) decreased throughout simulated display (p = 0.0001). Increased usage rates of oat protein in patties resulted in greater cook yields (p = 0.0001). Objective measures of Allo-Kramer shear force values increased as oat protein inclusion rates increased (p = 0.0001). Oat protein can be incorporated in ground beef patties with positive effects on cook yield, but inclusion rate may have a deleterious impact on color and instrumental tenderness

Effect of ractopamine hydrochloride on environmental gas emissions, growth performance, and carcass characteristics in feedlot steers

With a growing global population and increased environmental concerns around animal agriculture, it is essential to humanely maximize animal performance and reduce environmental emissions. This study aims to determine the efficacy of feeding ractopamine hydrochloride (RAC), an orally active, β 1-adrenergic agonist (β1AA), to feedlot steers in the last 42 d of finishing to reduce ammonia (NH3) emissions and improve animal performance. A randomized complete block design was used to allocate 112 Angus and crossbred Angus steers (initial body weight [BW] = 566.0 ± 10.4 kg) to 8 cattle pen enclosures. Pens (n = 4 per treatment, 14 steers per pen, and 56 steers per treatment) were randomly assigned to one of two treatments: 1) CON; finishing ration containing no RAC, 2) RAC; finishing ration containing 27.3 g/907 kg dry matter (DM) basis RAC. Steers were weighed on day -1 and 0 before treatment and day 14, 28, and 42 during treatment. Treatment rations were mixed and delivered daily by masked personnel. Measured emissions included NH3, nitrous oxide (N2O), methane (CH4), hydrogen sulfide (H2S), and carbon dioxide (CO2). The primary response variables assessed were emissions standardized by live weight (LW) and hot carcass weight (HCW). Steers were harvested on day 43 and carcass data were collected on day 43 and 44. Steers fed RAC reduced NH3 emissions by 17.21% from day 0 to 28 (P = 0.032) and tended to reduce NH3 from day 0 to 42 by 11.07% (P = 0.070) vs. CON. When standardized for LW, NH3 was reduced by 23.88% from day 0 to 14 (P = 0.018), 17.80% from day 0 to 28 (P = 0.006), and 12.50% for day 0 to 42 (P = 0.027) in steers fed RAC vs. CON. Steers fed RAC had 14.05% (P = 0.013) lower cumulative NH3 emissions when standardized by HCW vs. CON. Feeding RAC to Steers reduced H2S by 29.49% from day 0 to 14 (P = 0.009) and tended to reduce H2S over day 0 to 28 by 11.14% (P = 0.086) vs. CON. When H2S emissions were standardized for LW, RAC fed steers had a 28.81% reduction from day 0 to 14 (P = 0.008) vs. CON. From day 0 to 42 the RAC fed steers tended to have a 0.24 kg/d greater average daily gain (ADG) (P = 0.066) and tended to eat 4.27% less (P = 0.069) on a DM basis vs. CON. The RAC fed steers had a 19.95% greater gain to feed ratio (G:F) compared to CON (P = 0.012). Steers fed RAC had an average of 12.52 kg greater HCW (P = 0.006) and an increase of 1.93 percentage units in dressing percent (DP) (P = 0.004) vs. CON. Ractopamine is an effective medicated feed additive for reducing NH3 and improving end product performance through HCW yields

Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology

Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65/batch/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17/batch/treatment), Allo–Kramer shear force (AKSF; n = 17/batch/treatment), texture profile analysis (TPA; n = 6/batch/treatment), cooking loss (n = 17/batch/treatment), consumer panel (n = 3/batch/treatment), e-nose (n = 1/batch/treatment), and e-tongue (n = 1/batch/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability