HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Pearson, A. M. Articles by Miller, J. I. Search for Related Content PubMed Articles by Pearson, A. M. Articles by Miller, J. I.

The Influence of Rate of Freezing and Length of Freezer-Storage upon the Quality of Beef of Known Origin¹

Cornell University

Abstract

Two experiments are reported in which 282 steaks cut from 19 different steer carcasses were frozen at either a slow, intermediate, or rapid rate and held for varying storage periods at o° F. An additional 28 steaks were analyzed in the fresh condition as controls.

Steers full-fed corn, either on pasture or in dry lot, yielded higher dressing percentages, graded higher, both on foot and in the carcass, and yielded steaks which were lower in moisture and were more tender than steaks from similar steers fattened on grass alone. Since there was little difference in tenderness or general desirability of beef produced by steers full-fed grain, either on pasture or in dry lot, the degree of fatness rather than the nature of the pasture accounts for the differences observed.

The rates of freezing used in this study did not measurably alter cooking losses, total weight losses, expressible fluid, tenderness or palatability.

¹ A portion of a thesis submitted to A. M. Pearson to the Graduate School, Cornell University, Ithaca, New York, in partial fulfillment of the degree of Doctor of Philosophy.

² A. M. Pearson is now in the Department of Animal Husbandry, University of Florida, Gainesville, Florida.

This article has been cited by other articles:

				B. C. Shanks, D. M. Wulf, and R. J. Maddock Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods J Anim Sci, August 1, 2002; 80(8): 2122 - 2125. [Abstract] [Full Text] [PDF]