J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1979. 49:1207-1218.
© 1979 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Smith, G. C.
Right arrow Articles by Oliver, W. M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Smith, G. C.
Right arrow Articles by Oliver, W. M.

Increasing the Tenderness of Forage-Fed Beef1

G. C. Smith, T. G. Jambers2, Z. L. Carpenter, T. R. Dutson, R. L. Hostetler and W. M. Oliver3

Texas Agricultural Experiment Station, College Station 77843

Abstract

Longissimus and semimembranosus muscles from 42 forage-fed steers were used to determine singular and combined effects of electrical stimulation (ES), delayed chilling (DC) and pelvic suspension (PS) of sides, cooler aging (CA) of wholesale loins and blade tenderization (BT) of wholesale loins and top rounds on palatability and cooking loss. ES or PS (used singularly) increased (P<.05) tenderness and decreased (P<.05) shear force of loin steaks, compared to steaks from untreated (control) sides or cuts. Maximum tenderization of the longissimus muscle was achieved by either ES or DC of sides, followed by CA and BT of shortloins. None of the initial tenderization treatments (ES; DC; or PS), used singularly, enhanced the tenderness of the semimembranosus muscle; however, combined treatments—ES + PS; PS + DC; ES + DC + PS— of sides, and use of BT (in combination with PS; ES + PS; PS + DC; or ES + DC + PS) of the wholesale cut increased (P<.05) tenderness and decreased (P<.05) shear force of top round steaks. Maximum tenderization of the semimembranosus muscle was achieved by ES + PS + DC of the side followed by BT of the top round. Effects of initial and (or) secondary tenderization techniques were minimal or nonexistent on carcass shrinkage; carcass quality grade factors; firmness, color, moisture content, fat content or water holding capacity of longissimus muscle; and flavor, juiciness and cooking loss of loin or top round steaks.

Footnotes

1 T. A. 15006, Meats and Muscle Biology Section, Dept. of Animal Science, Texas Agr. Exp. Sta. This study was supported in part by King Ranch, Inc., Kingsville, TX and by the Texas Cattle Feeders Association, Amarillo.

2 Present address: Seventy-Four Ranch Beef, Houston, TX.

3 Louisiana Agricultural Experiment Station, North Hill Research Farm, Homer, LA.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1979 by the American Society of Animal Science.