Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride

An experiment was conducted to determine the effects of zilpaterol hydrochloride mM supplementation (ZH; 8.3 mg/kg on a DM basis for 20 d) and calcium chloride injection [CaCl2, 200 at 5% (wt/wt) at 72 h postmortem] on palatability traits of beef (Bos taurus) strip loin steaks. Select (USDA) strip loins were obtained from control (no ZH = 19) and ZH-supplemented carcasses (n = 20). Right and left sides were selected alternatively to serve as a control (no INJ) or CaCl2-injected (INJ) and stored at 4 degrees C Before injecting the subprimals (72 h postmortem), 2 steaks were cut for proximate, sarcomere length, and myofibrillar fragmentation index (MFI) analyses. At 7 d postmortem each strip loin was portioned into steaks, vacuum packaged, and aged for the appropriate period for Warner-Bratzler shear force (WBSF; 7, 14, 21, and 28 d postmortem), trained sensory analysis (14 and 21 d postmortem), purge loss (7 d), and MFI (3, 7, 14, 21, and 28 d postmortem). Results indicated steaks from both ZH supplementation and INJ had reduced WBSF values as days of postmortem aging increased. The WBSF values of ZH steaks were greater (P 0.05) due to ZH at 14, 21, or 28 d or due to INJ at any aging period. Trained panelists rated tenderness less in ZH steaks than steaks with no ZH at 14 d and 21 d. However, INJ improved (P < 0.05) the tenderness ratings and flavor intensity of the trained panelists, compared with their non-injected cohorts at 21 d. Zilpaterol hydrochloride supplementation reduced (P < 0.05) MFI values, but INJ resulted in greater (P < 0.05) MFI values compared with no INJ. Subprimals from ZH and INJ showed greater purge loss (P < 0.05). Although no interactions were found with ZH and CaCl2, injecting USDA Select strip loins from ZH-fed cattle can help reduce the normal WBSF variation as it does in steaks from non-ZH-fed cattle.90103584359

Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)This study analyzed rib steaks (M longissimus thoracis) of Nellore steers (n = 60) for intramuscular moisture and fat content marbling level and visual and instrumental color Carcass sides were classified on the kill floor according to teeth maturity (2 4 and 6 permanent incisors) and fatness (2 - slight and 3 - average) The cranial end of the boneless cut was aged for 14 days and frozen Steaks of 2 5 cm thick were cut and thawed for analysis Moisture and fat content were determined in minced lean CIE color was measured with a MiniScan XE (TM) and visually evaluated by an eight-member panel which also assessed marbling In this type of cattle and ranges of maturity and fatness considered increasing either maturity or fatness causes a slight reduction in moisture and an Increment in lipid content But neither maturity nor fatness seems to affect the visual perception of meat color on display (C) 2010 The American Meat Science Association Published by Elsevier Ltd All rights reserved871711Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Sensory descriptive profiling and consumer preferences of beef strip loin steaks

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The primary objectives of this study were to determine the descriptive sensory profile of beef strip loin steaks cooked two ways (oven and griddles) to three end-point temperatures (65, 71 and 77 degrees C) and to investigate the acceptability of these steaks to consumers; the secondary objectives involved determining the drivers of consumer preference and understanding the relationship between descriptive attributes and hedonic judgments using partial least squares (PLS) regression analysis. The Warner-Bratzler shear force of the meat and cooking losses were analyzed. Descriptive sensory profiling was performed by 13 trained evaluators using quantitative descriptive analysis (QDA). The acceptability of the steaks was tested with 118 beef consumers. QDA revealed that all attributes except fat aroma and liver flavor differed significantly by sample. PLS regression analysis was not able to identify the descriptors that were positively or negatively associated with the acceptability of the beef strip loin samples. Consumers preferred the appearance, aroma and flavor of beef strip loin samples cooked at the highest temperatures and the tenderness and juiciness of samples cooked at the lowest temperatures. (C) 2014 Elsevier Ltd. All rights reserved.597684Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP