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1
Gill, C. O., X. Yang, B. Uttaro, M. Badoni, and T. Liu. "Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling." Journal of Food Research 2, no. 5 (August 22, 2013): 77. http://dx.doi.org/10.5539/jfr.v2n5p77.
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<p>Beef steaks between 1 cm and 3 cm-thick were inoculated with <em>Escherichia coli </em>O157:H7 and/or temperature histories were collected at steak centres, at points initially below the central plane, and/or at points 1 cm or 2 cm from steak edges. The steaks were turned over once during grilling when temperatures at the centres reached 30°C or 50°C, or at specified times once, twice or several times during cooking to specified temperatures between 60and 71°C. When steaks were turned over at centre temperature of 30 or 50°C, some points in some steaks did not reach the temperatures specified for steak centres. When steaks turned over at 50°C were cooked to 60, 63 or 65°C, <em>E. coli </em>O157:H7 inoculated at ? 5 log cfu at each point survived at some points in some steaks at numbers ?3 log cfu. When steaks were turned over once during cooking to 71°C, <em>E. coli </em>O157:H7 survived at some points in some steaks turned over after ? 8 min. When steaks were turned over frequently, or twice at appropriate times during cooking to 63°C, no <em>E. coli </em>O157:H7 were recovered from any inoculated steak. Thus, cooking steaks to 71°C may sometimes have only relatively small effects on <em>E. coli </em>O157:H7 in steaks turned over once. However, turning steaks over twice or more during cooking to 63°C can ensure inactivation of large numbers of <em>E. coli</em> O157:H7 at all points in mechanically tenderized steaks.</p>
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GILL, C. O., J. DEVOS, M. K. YOUSSEF, and X. YANG. "Effects of Selected Cooking Procedures on the Survival of Escherichia coli O157:H7 in Inoculated Steaks Cooked on a Hot Plate or Gas Barbecue Grill." Journal of Food Protection 77, no. 6 (June 1, 2014): 919–26. http://dx.doi.org/10.4315/0362-028x.jfp-13-526.
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Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, respectively. When steaks were cooked to ≤71°C and turned over once during cooking, E. coli O157:H7 was recovered from steaks in groups turned over after ≤8 min but not from steaks turned over after 10 or 12 min. E. coli O157:H7 was recovered in similar numbers from steaks that were not held or were held for 3 min after cooking when steaks were turned over once after 4 or 6 min during cooking. When steaks were cooked on the grill with the barbeque lid open and turned over every 2 or 4 min during cooking to 63 or 56°C, E. coli O157:H7 was recovered from only those steaks turned over at 4-min intervals and cooked to 56°C. E. coli O157:H7 was recovered from some steaks turned over once during cooking on the grill and held or not held after cooking to 63°C. E. coli O157:H7 was not recovered from steaks turned over after 4 min during cooking to 60°C on the grill with the barbeque lid closed or when the lid was closed after 6 min. Apparently, the microbiological safety of mechanically tenderized steaks can be assured by turning steaks over at intervals of about 2 min during cooking to ≥60°C in an open skillet or on a barbecue grill. When steaks are turned over only once during cooking to ≥60°C, microbiological safety may be assured by covering the skillet or grill with a lid during at least the final minutes of cooking.
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Ramanathan, Ranjith, Rachel M. Mitacek, Sabra D. Billups, Ravi Jadeja, Morgan M. Pfeiffer, Gretchen G. Mafi, and Deborah L. VanOverbeke. "Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks." Translational Animal Science 2, no. 2 (February 22, 2018): 135–43. http://dx.doi.org/10.1093/tas/txy006.
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Abstract The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thick steaks and randomly assigned to 1) dark-cutting steak packaged in polyvinyl chloride film (PVC) overwrap, 2) dark-cutting steak packaged in nitrite-embedded film, 3) dark-cutting steaks dipped in 0.2% rosemary solution and packaged in nitrite-embedded film, and 4) dark-cutting steak dipped in deionized water and packaged in nitrite-embedded film. The fifth dark-cutting steak was used to determine pH and proximate composition. Normal-pH choice loins were used as a control and each loin was randomly assigned to either PVC overwrap for retail display or to determine pH and proximate composition. Packages were placed in coffin-style retail display cases under continuous fluorescent lighting for 3 days. A HunterLab MiniScan XE Plus spectrophotometer was utilized to characterize steak color every 24 h. There was a significant treatment × storage time interaction (P < 0.05) for a* values and nitric oxide myoglobin formation. On days 1, 2, and 3 of the display, nitrite-embedded treatment improved (P < 0.05) redness compared to other dark-cutting steaks in PVC. A 45% increase in redness (P < 0.05) was observed for nitrite-embedded rosemary treatment over dark-cutting steak in PVC on day 3 of display. Nitric oxide myoglobin formation on day 0 was less for all dark-cutting steaks in nitrite-embedded packaging. Metmyoglobin content was greater (P < 0.05) on day 0 for dark-cutting steaks packaged in nitrite-embedded treatments than dark-cutting steaks in PVC. However, metmyoglobin level in dark-cutting steaks packaged in nitrite-embedded treatments decreased (P < 0.05) on day 1 compared with day 0. Dark-cutting steaks packaged in PVC had greater (P < 0.05) L* values on day 0 than other dark-cutting steaks in nitrite-embedded packaging. Conversely, on days 1, 2, and 3, there were no differences (P > 0.05) in L* values between dark-cutting treatments. Dark-cutting steaks in nitrite-embedded packaging had lower total plate count (P < 0.05) than dark-cutting steak packaged in PVC. The current research indicated that nitrite-embedded packaging has the potential to improve surface color of dark-cutting beef.
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Jones, S. D. M., L. E. Jeremiah, A. K. W. Tong, W. M. Robertson, and S. Lutz. "The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks." Canadian Journal of Animal Science 71, no. 4 (December 1, 1991): 1037–43. http://dx.doi.org/10.4141/cjas91-125.
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A total of 458 beef rib-eye steaks (longis-simus thoracis) from 229 carcass left sides were used to evaluate the effects of degree of marbling, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef. One steak from each side was randomly allocated to 4 or 11 d of postmortem aging. Steaks were roasted to an internal temperature of 70 °C in a conventional oven preheated to 177 °C, and six cubes of lean from each steak were randomly assigned to a trained panel for palatability evaluation. Degree of marbling had no effect on initial or overall tenderness, flavour intensity, or desirability, but steaks with slight or greater marbling levels were juicier (P < 0.05) than those with traces of marbling. The percentage of unacceptable ratings for steaks, based on overall palatability, declined from 38.5% for traces of marbling to 23.7% for modest marbling levels. Low-voltage electrical stimulation had no effect (P < 0.05) on any of the palatability traits. Postmortem aging significantly (P < 0.05) increased the tenderness and overall palatability of rib-eye steaks while decreasing the frequency of unacceptable ratings of steaks from 38.8% in 4-d-old steaks compared with 24.0% in 11-d-old steaks. The results of this study confirmed the importance of postmortem aging to beef tenderness and palatability and the importance of marbling level to juiciness, but indicated that low-voltage stimulation was ineffective in improving beef palatability. Key words: Beef, carcass, palatability, marbling, electrical stimulation, aging
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LORCA, T. A., M. D. PIERSON, J. R. CLAUS, J. D. EIFERT, J. E. MARCY, and S. S. SUMNER. "Penetration of Surface-Inoculated Bacteria as a Result of Hydrodynamic Shock Wave Treatment of Beef Steaks." Journal of Food Protection 65, no. 4 (April 1, 2002): 616–20. http://dx.doi.org/10.4315/0362-028x-65.4.616.
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The top surface of the raw eye of round steaks was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampin-resistant E. coli (E. coli-rif). Cryostat sampling in concert with laser scanning confocal microscopy (LSCM) or plating onto antibiotic selective agar was used to determine if hydrodynamic shock wave (HSW) treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact beef steaks. HSW treatment induced the movement of both marker bacteria into the steaks to a maximum depth of 300 μm (0.3 mm). Because popular steak-cooking techniques involve the application of heat from the exterior surface of the steak to achieve internal temperatures ranging from 55 to 82°C, the extent of bacterial penetration observed in HSW-treated steaks does not appear to pose a safety hazard to consumers.
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LOPES, M., J. D. STOPFORTH, K. SUCRE, R. R. MIKSCH, E. GIDDENS, M. C. S. REDDY, R. S. YEMM, and M. SAMADPOUR. "Alternative Cutting Methods To Minimize Transfer of Nervous System Tissue during Steak Preparation from Bone-in Short Loins." Journal of Food Protection 69, no. 6 (June 1, 2006): 1388–92. http://dx.doi.org/10.4315/0362-028x-69.6.1388.
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Fresh beef products, such as steaks, may become contaminated with potential specified risk materials (SRMs), such as central nervous system tissue, during the fabrication of bone-in loin subprimals. The objective of this study was to evaluate current and alternative cutting methods that could be used to minimize the transfer of nervous system tissue (NST) tissue during preparation of steaks from bone-in short loins. Bone-in short loins were cut according to three methods. (i) Cutting method I—The vertebral column bones were removed prior to cutting the loin into steaks from the medial (vertebral column) to lateral (flank) side. (ii) Cutting method II—The loin was cut into steaks from the vertebral column side to the flank side prior to removal of the vertebral column bones. (iii) Cutting method III—The loin was cut into steaks from the flank side to the vertebral column side prior to removal of the vertebral column bones. Results indicated that surface areas along the vertebral column cutting line had detectable (0.10 and 0.22% NST/100 cm2) and, thus, higher potential SRM contamination than resulting steak surfaces or the cutting blade. Overall, there were no detectable (<0.10% NST/100 cm2) differences in NST contamination of steaks produced by the three cutting methods. Immunohistochemical evaluation of areas on excised and ground steak surfaces indicated that regardless of cutting method, there was generally “no” to “moderate” staining, suggesting that detectable (0.137 to 0.201% NST) contamination from these samples was most likely due to peripheral nerve detection. These results imply that steaks may be cut from bone-in short loins prior to removal of the vertebral column bones without affecting the transfer of NST to resulting steaks at concentrations <0.10% NST/100 cm2.
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Klassen, M. D., and C. O. Gill. "Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks." Journal of Food Research 5, no. 1 (December 23, 2015): 49. http://dx.doi.org/10.5539/jfr.v5n1p49.
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Mechanical tenderizing of beef can result in bacteria, which may include enteric pathogens such as <em>Escherichia coli</em> O157:H7, from the surface being carried into previously sterile deep tissues. A telephone survey of 1021 Canadian consumers was conducted during September 2013 to determine current steak cooking practices, and responses to proposed instructions for cooking to ensure microbiological safety intended for labels on packs of mechanically tenderized beef (MTB) steaks. The responses indicated that 95% of Canadian consumers preferably cook steaks to a medium rare or more well done condition while 66% turn steaks over twice or more during cooking. These practices are those required to ensure the microbiological safety of MTB steaks. Apparently, over 80% of consumers would have no difficulty understanding, and would be likely to follow instructions that specify these practices for the safe cooking of MTB steaks.
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Mönch, Axel. "Erste ‚klimaneutrale‘ Steaks." agrarzeitung 76, no. 3 (2021): 5. http://dx.doi.org/10.51202/1869-9707-2021-3-005.
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Yang, Xianqin, Julia Devos, Hui Wang, and Mark Klassen. "Microbiological Condition of Retail Beef Steaks: A Canadian Survey." Journal of Food Research 7, no. 4 (April 11, 2018): 1. http://dx.doi.org/10.5539/jfr.v7n4p1.
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The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of 621 steaks of four types (cross rib, CR; inside round, IR; striploin, SL; top sirloin, TS) collected from 135 retail stores in five cities across Canada were tested. Swab samples each from swabbing the entire upper surface of each steak were processed for enumeration of seven groups of indicator organisms: total aerobes (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), Brochothrix thermosphacta (BRO), coliforms (COL) and Escherichia coli (ECO). The overall mean values (log CFU/100 cm2) were 5.17±1.29, 4.92±1.36, 4.79±1.42, 3.26±1.49, 2.34±1.88, and 0.80±1.05 for AER, PSY, LAB, PSE, BRO, and COL, respectively. ECO were not recovered from 87.3% of the steaks and when there was recovery, the numbers were mostly ≤ 1 log CFU/100 cm2. Strong correlation was found between the log numbers of AER and PSY, of AER and LAB, and of PSY and LAB, while the correlation between the log numbers of COL and ECO was weak. The numbers of COL and ECO from different groups of steak types or from different cities were not substantially different. Of the four types of steaks, IR had the lowest median values for AER, PSY, LAB, PSE and BRO, followed by CR. The microbiological condition of retail beef steaks in this survey was on par with that in the previous one, with very low numbers of generic E. coli being recovered from very few steaks and the indicators for microbial quality being at numbers much lower than the upper limit for shelf life of beef.
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AHMAD, HAMDI A., and JOHN A. MARCHELLO. "Microbial Growth and Successions on Steaks as Influenced by Packaging Procedures1." Journal of Food Protection 52, no. 4 (April 1, 1989): 236–39. http://dx.doi.org/10.4315/0362-028x-52.4.236.
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The influence of retail packaging procedures: (1) Borden's Resinite film overwrap; (2) Gas (1% CO, 40% O2, 59% N2) flushed for 2 min then overwrapped with the Resinite film; (3) packaged in a barrier bag and sealed with no evacuation of air on microbial growth and succession on steak surfaces was studied during 12 d of storage at 4°C. Growth on top and bottom surfaces for all packaged steaks did not differ significantly within most sampling periods. Similar growth patterns were observed on both steak surfaces, increasing (P <0.05) between d 3, 6, and 9 of storage. Pseudomonas dominated the microflora on steaks packaged in all treatments. However, Pseudomonas was the dominant organism on the steaks packaged in treatment 3 only through d 6; thereafter the microflora were dominated by Serratia. The numbers of Micrococcus, Brochothrix, and coryneforms were also increased with storage time in all treatments.
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de Faria Maciel, Isabella Cristina, Jeannine P. Schweihofer, Jenifer I. Fenton, Jennifer Hodbod, Melissa McKendree, Kim Cassida, and Jason E. Rowntree. "PSV-29 Influence of Akaushi Genetics on Color and Sensory Attributes of Beef from Grain and Grass-finishing systems." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 360. http://dx.doi.org/10.1093/jas/skaa278.631.
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Abstract The effects of beef genetics and finishing system on color and sensory attributes of longissimus dorsi steaks were evaluated. Steaks were from Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) fed with a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN). Animals were slaughtered at 18 (GRAIN) and 26 (GRASS) mo. Rib sections (11th and 13th) were collected 48 h postmortem from the left side of each carcass, cut into two 2.54 cm-thick steaks, vacuum packaged, and aged 14 d. One steak was frozen until water holding capacity and Warner Bratzler shear force (WBSF) analysis. The other fresh steak was evaluated for instrumental color and cooked for consumer panelists (n = 105) to evaluate flavor, texture, juiciness, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). There was no difference between beef genetics. GRASS had higher chroma (more color saturation) and a* values (redder) compared to GRAIN treatment. There was genetics x diet interaction for hue angle and L* values, where RA had greater hue angle than AK in GRAIN (P = 0.01) and AK had greater L* (lighter, P < 0.01) than RA in GRASS. The GRASS-finishing reduced beef steaks thawing (-20 %) and cooking (-12.8 %) loss compared to GRAIN-finishing (P < 0.05). There were no differences (P > 0.05) in WBSF between finishing systems. Steaks from GRAIN received the greatest ratings (P < 0.01) for flavor, texture, juiciness, and overall acceptability compared to GRASS. Results indicate that the color attributes were influenced by finishing system. Furthermore, beef finishing system had a marked impact on steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.
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Van Buren, Jessie B., Brianna Buseman, Tanya Weber, James Nasados, Jessica M. Lancaster, Jaxon Smart, Phillip Bass, and Michael Colle. "26 Extending the Shelf-life of Beef Bone-in Short Rib Steaks Using Acerola Cherry Powder and Rosemary Extract." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 29–30. http://dx.doi.org/10.1093/jas/skab054.051.
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Abstract Improving the shelf-life of beef bone-in short rib steaks, which are commonly exported, will increase beef export demand and subsequently producer profits. The objective was to determine the effect of the topical application of acerola cherry powder and rosemary extract from various suppliers on beef bone-in short rib shelf-life. Beef bone-in short ribs (IMPS 123A) (n = 18) from USDA Choice carcasses were aged for 28 days post-fabrication at 0°C. Steaks 1.02 cm-thick were systematically assigned based on location to treatments including: untreated control (C), topically sprayed (~2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (~2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Steaks were assigned to day 0 lipid oxidation or 4 days of retail display followed by day 4 lipid oxidation. Steaks were weighed on day 0 and 4 to determine fluid loss. Throughout retail display, objective and subjective color were measured twice daily on the lean and bone marrow portions of the steaks. Data were analyzed using the Mixed Model procedure of the Statistical Analysis System. Lipid oxidation (P = 0.323) did not differ between treatments. However, treatments differed in fluid loss (P = 0.024), where steaks treated with C1, C2, C3, R2, and R3 had less fluid lost than control steaks. Subjective color evaluation of lean color (P < 0.0001) and uniformity (P < 0.001) differed between treatments. Steaks treated with C1, C2, C3, and R3 were a brighter red than control steaks. Treatments differed when measuring bone marrow L* (P < 0.001), a* (P < 0.001), and b* (P = 0.004), where R3 treated marrow was the darkest, reddest, and yellowest. Natural antioxidants, specifically acerola cherry powder and rosemary extract, improved steak color and water holding capacity of beef bone-in short ribs aged for an extended period.
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McCoy, E. J., T. G. O'Quinn, E. F. Schwandt, C. D. Reinhardt, and D. U. Thomson. "Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate1." Translational Animal Science 1, no. 3 (September 1, 2017): 304–10. http://dx.doi.org/10.2527/tas2017.0036.
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Abstract Strip loin steaks (n = 119) were used to evaluate the association between liver abscess severity and USDA quality grade and meat tenderness and sensory attributes of steaks from finished feedlot cattle. Steaks were used in a 3 × 2 factorial treatment structure using a completely randomized design and were collected at a commercial abattoir located in northwest Texas. All cattle were sourced from a single feedlot and fed a common diet that did not include tylosin phosphate. Treatments were USDA quality grades of Select (SEL) and Low Choice (LC) and liver abscess scores of normal (NORM; healthy liver, no abscesses), mild (M; 1 abscess less than 2 cm in diameter to 4 abscesses less than 4 cm in diameter), and severe (SV; 1 abscess greater than 4 cm in diameter or greater than 4 small abscesses). All steak samples were collected on the same day, approximately 36-h post-mortem and were cut from the left side of the carcass at the 13th rib by a trained abattoir employee. Steaks were vacuum-packaged, and aged at 3 ± 1°C for 14-d post-mortem. Warner-Bratzler Shear Force (WBSF) and Slice Shear Force (SSF) analyses were conducted and cook-loss percentage was measured. A trained sensory panel analyzed samples for juiciness, tenderness, and flavor attributes. There were no differences among liver abscess scores for WBSF or SSF (P > 0.52). Warner-Bratzler Shear Force was lower for LC-SV than SEL-SV (P = 0.04). Sensory attributes of initial and sustained juiciness, and overall tenderness were all greater for LC than for SEL steaks (P < 0.04) and connective tissue amount was less for LC steaks when compared to SEL (P = 0.03). Liver abscess score had no effect on any sensory attributes (P > 0.70); however, there was an interaction between quality grade and liver score for myofibillar tenderness (P = 0.03). Within LC steaks, liver abscess score had no effect on myofibrillar tenderness (P > 0.05), however, in SEL steaks, M steaks were more tender than SV steaks (P < 0.03). These results indicate that within quality grades, meat tenderness or sensory attributes were not influenced by liver abscess score but that mild liver abscesses may affect the myofibrillar tenderness of SEL steaks.
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episcopo, dominic. "United Steaks of America." Gastronomica 10, no. 2 (2010): 118. http://dx.doi.org/10.1525/gfc.2010.10.2.118.
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LAINE, ELLEN SWANSON, JONI M. SCHEFTEL, DAVID J. BOXRUD, KEVIN J. VOUGHT, RICHARD N. DANILA, KEVIN M. ELFERING, and KIRK E. SMITH. "Outbreak of Escherichia coli O157:H7 Infections Associated with Nonintact Blade-Tenderized Frozen Steaks Sold by Door-to-Door Vendors." Journal of Food Protection 68, no. 6 (June 1, 2005): 1198–202. http://dx.doi.org/10.4315/0362-028x-68.6.1198.
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Steaks have not been recognized as an important vehicle of Escherichia coli O157:H7 infection. During 11 to 27 June 2003, the Minnesota Department of Health (MDH) identified four O157 infection cases with the same pulsed-field gel electrophoresis (PFGE) subtype. All four case patients consumed brand A vacuum packed frozen steaks sold by door-to-door vendors. The steaks were blade tenderized and injected with marinade (i.e., nonintact). Information from single case patients in Michigan and Kansas identified through PulseNet confirmed the outbreak. The MDH issued a press release on 27 June to warn consumers, prompting a nationwide recall of 739,000 lb (335,506 kg) of frozen beef products. The outbreak resulted in six culture-confirmed cases (including one with hemolytic uremic syndrome) and two probable cases in Minnesota and single confirmed cases in four other states. The outbreak PFGE subtype of O157 was isolated from unopened brand A bacon-wrapped fillets from five affected Minnesota households. A fillet from one affected household was partially cooked in the laboratory, and the same O157 subtype was isolated from the uncooked interior. The tenderizing and injection processes likely transferred O157 from the surface to the interior of the steaks. These processing methods create new challenges for prevention of O157 infection. Food regulatory officials should reevaluate safety issues presented by nonintact steak products, such as microbiologic hazards of processing methods, possible labeling to distinguish intact from nonintact steaks, and education of the public and commercial food establishments on the increased risk associated with undercooked nonintact steaks. Information on single cases of O157 infection in individual states identified through PulseNet can be critical in solving multistate outbreaks in a timely manner.
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Yang, Xianqin, Julia Devos, and Mark D. Klassen. "Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions." Journal of Food Protection 80, no. 10 (August 30, 2017): 1641–47. http://dx.doi.org/10.4315/0362-028x.jfp-17-081.
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ABSTRACT A national survey was conducted in Canada to determine consumer cooking practices for minute steaks (thin, mechanically tenderized beef cutlets). Results indicate that most Canadians prefer cooking minute steaks by pan frying and to a medium level of doneness. To identify safe cooking conditions, retail minute steaks (∼125 g), inoculated at three sites per steak with a five-strain cocktail of nontoxigenic Escherichia coli O157:H7 (6.1 log CFU per site), were cooked on a hot plate (200°C), mimicking a pan-frying scenario. The steaks (n = 5) were cooked for 4, 6, 8, or 10 min with turning over (flipping) up to four times at equal time intervals; or to 63 or 71°C at the thickest area with or without a tinfoil lid. When cooked for 4 min, E. coli O157:H7 was recovered from all inoculation sites, and the mean reductions at various sites (1.2 to 3.4 log CFU per site) were not different (P > 0.05), irrespective of the flipping frequency. When cooked for 6 min with flipping once or twice, or for 8 min with flipping once, E. coli O157:H7 was recovered from most sites; the mean reductions (3.8 to 5.3 log CFU per site) were not different (P > 0.05), but they were higher (P < 0.05) than those for steaks cooked for 4 min. When cooked for 10, 8, or 6 min with flipping once, twice, or three times, respectively, E. coli O157:H7 was eliminated from most sites, but sites with <5-log reductions were found. Reductions of E. coli O157:H7 by >5 log at all inoculation sites were attained when the steaks were cooked for 10 or 8 min with two or more or three or more flippings, respectively, or for 6 min with four flippings. When flipped twice during cooking to 63 or 71°C, E. coli O157:H7 was recovered from three or fewer sites; however, >5-log reductions throughout the steaks were only attained for the latter temperature, irrespective of whether the hot plate was covered with the tinfoil lid. Thus, turning over minute steaks twice during cooking to 71°C or flipping two, three, or four times with a cooking time of 10, 8, or 6 min could achieve 5-log reductions throughout the steaks.
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LEU, R., J. T. KEETON, D. B. GRIFFIN, J. W. SAVELL, and C. VANDERZANT. "Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride." Journal of Food Protection 50, no. 7 (July 1, 1987): 554–56. http://dx.doi.org/10.4315/0362-028x-50.7.554.
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Steaks and roasts were fabricated from strip loins and top rounds that were held vacuum packaged for 10 d at 2°C. Steaks and roasts then were treated with 2–3% DermatexR Food Grade (DFG), an acetylated monoglyceride, vacuum packaged and stored at 2 ± 2°C for up to 4 weeks (steaks) and 7 weeks (roasts). Aerobic plate counts (APC) and APT counts of control and DFG-treated steaks and roasts did not differ (P>0.05) during refrigerated storage. The microflora of steaks and roasts during storage was dominated by lactic acid bacteria. Treatment with DFG did not influence the microbiological characteristics of the steaks and roasts.
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Wood, J. D., G. R. Nute, R. C. Ball, G. A. J. Fursey, and G. Harrington. "Effects of grilling to 80°c on the physical and chemical composition of pork loin steaks." Proceedings of the British Society of Animal Production (1972) 1994 (March 1994): 180. http://dx.doi.org/10.1017/s0308229600027252.
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Previous work has shown that grilling pork steaks to a high final internal temperature (80°C), which corresponds to “well done”, significantly reduces tenderness and juiciness but increases the intensity of pork flavour. This work was done to examine the effects of grilling on physical and chemical composition.Two adjacent 25 mm-thick steaks with backfat and rind attached were cut from each of 62 deboned pork loins (taken from 90 kg live weight pigs, average 11mm P2 fat thickness). One steak was analysed fresh by dissection and standard analytical techniques and the other after grilling to 80°C final internal temperature.
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Delgado, Eduardo Francisquine, Ana Paula Aguiar, Edwin Moisés Marcos Ortega, Marta Helena Fillet Spoto, and Carmen Josefina Contreras Castillo. "Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste." Scientia Agricola 63, no. 3 (June 2006): 232–39. http://dx.doi.org/10.1590/s0103-90162006000300004.
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The knowledge of consumer perception of meat tenderness and taste is essential to forecast a Brazilian quality value-based beef market. This study aimed to verify perception of tender (WBSF < 4.1 kg) from tough (> 4.8 kg) strip loin steak or uncharacteristic (calcium-treated/Ca-IM) and normal (non-calcium/NO-Ca) meat taste by consumers according to gender, age, education and income levels. Steaks were previously classified by shear force measurements as tender or tough. Each consumer was served a paired sample of one tender and of one tough steak, which were either Ca-IM or NO-Ca treated before tenderness classification. Three hundred and eight consumers answered a nine-point intensity (tenderness) and hedonic (taste) scales evaluation questionnaire. Among consumers, 82.2% indicated beef as first choice meat products, 75.3% had beef at least four times a week; 39.3% considered taste as the most important meat attribute and 30.2% considered tenderness; 75.8% were males; 73.6% were 21 to 55 years old; 56.7% had college education; 76.6% had monthly income higher than US $ 435,00. Tender steaks were scored highest (P < 0.01), independently of gender, age and income. However, elderly consumers gave higher scores to tender steaks in comparison to middle age consumers (P < 0.05). In the lower education level, scores given to tender and tough meat did not differ. The higher income level responders assigned lower tenderness scores within tender or tough meat (P = 0.10). Differences in taste were perceived by both genders, and by consumers in every income and education level. Males gave higher scores (dislike less) within Ca-IM steaks. Consumers in the lower education level scored taste higher (like most) within untreated samples. The elderly people could not differentiate taste between the Ca-IM and NO-Ca steaks. These are the first indications that Brazilian consumers perceive tender from tough or uncharacteristic taste of beef, but palatability is evaluated differentially depending on gender, age, education and income level.
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Larson, Quynn P., Robert J. Maddock, and Bryan W. Neville. "Effects of distillers dried grains with solubles supplementation on yearling heifers grazing Northern Great Plains rangeland: impacts on subsequent feedlot performance and meat quality1." Translational Animal Science 3, no. 4 (July 1, 2019): 1153–61. http://dx.doi.org/10.1093/tas/txz118.
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Abstract Eighty-two yearling crossbred heifers (318.8 ± 1.03 kg) were utilized in a completely randomized design to evaluate the effects of distillers dried grains with solubles (DDGS) supplementation on animal performance, while grazing on rangeland of the Northern Great Plains, and subsequent feedlot performance, carcass characteristics, and meat quality traits. Treatments were: 1) 0% DDGS supplementation (CONT) and 2) 0.6% of body weight (BW) DDGS supplementation (SUP). Heifers received treatments for 70 d (6 June to 16 August) while grazing, and then were acclimated to and fed a common corn-based finishing diet for 109 d. Average daily gain (ADG) of SUP heifers was greater (P ≤ 0.01), resulting in heavier BW (P ≤ 0.03) following grazing compared with CONT heifers. Heifer performance, including ADG (1.91 ± 0.05 kg/d), gain to feed (G:F) (0.15 ± 0.003 kg), dry matter intake (DMI) (12.6 ± 0.20 kg), and final BW (572.4 ± 7.43 kg) were not different (P ≥ 0.13) during finishing. Hot carcass weight (335.7 ± 4.39 kg), Longissimus muscle area (81.30 ± 1.24 cm2), 12th rib fat thickness (1.24 ± 0.06 cm), and kidney, pelvic, heart fat (KPH) (1.85 ± 0.08%) were not different (P ≥ 0.47) between treatments. There were no differences (P ≥ 0.24) between treatments in yield grade (2.9 ± 0.10) or marbling (492 ± 22.3; Small00 = 400). Results from Warner–Bratzler shear force indicated that strip loin steaks from SUP heifers tended (P = 0.07) to have increased tenderness compared with strip loin steaks from CONT heifers (3.3 vs. 3.7 ± 0.12 kg, respectively). Inclusion of 0.6% BW supplementation during grazing increased (P = 0.01) strip loin steak muscle lightness (L*) compared with CONT steaks (46.5 vs. 45.5 ± 0.27, respectively). Strip loin steaks from heifers supplemented DDGS during grazing were perceived to be more tender by taste panelists (P = 0.02) than strip loin steaks from CONT heifers (5.9 vs. 5.5 ± 0.11; eight-point scale). Supplementation of DDGS during grazing improved ADG of yearling heifers with no effect on feedlot performance or carcass characteristics but did improve tenderness and steak sensory attributes.
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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "272 High oxygen packaging is detrimental to beef flavor and tenderness." Journal of Animal Science 97, Supplement_3 (December 2019): 103. http://dx.doi.org/10.1093/jas/skz258.214.
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Abstract This study determined the influence of packaging and muscle on beef flavor and tenderness. Strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54 cm steaks (Longissimus lumborum and Gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments: carbon monoxide motherbag (CO), high oxygen modified atmosphere packaging (HIOX), polyvinyl overwrap (OW) and rollstock (ROLL) and aged for 14 d in dark storage. Steaks in OW were vacuum packaged during aging, then overwrapped for display. Steaks were placed in coffin-style retail display for 48-h under fluorescent lighting. For trained panels and Warner-Bratzler shear force (WBSF), steaks were cooked to 71℃ using clamshell grills. Seven trained panelists rated steaks for beef flavor identity, brown/roasted, bloody/serumy, fat-like, liver-like, oxidized, fishy, buttery, umami, bitter, sour, overall juiciness, and overall tenderness. Data was analyzed as a 2 × 4 factorial design, with packaging, muscle, and their interaction as fixed effects, peak temperature as a covariate, and collection, round, and panel as random effects. No interactions (P ≥ 0.103) or muscle main effects (P ≥ 0.063) were observed. Packaging impacted all traits (P ≤ 0.048), except for fat-like (P = 0.387), liver-like (P = 0.950), and salty (P = 0.357). Steaks from HIOX packaging were rated the lowest for positive flavor attributes and rated highest for negative flavor attributes. Conversely, OW and ROLL steaks produced the greatest positive flavor attributes in comparison with HIOX. Overwrap and ROLL steaks were juicier and more tender than HIOX steaks (P < 0.05). High oxygen steaks exhibited the highest WBSF value compared to all other treatments (P < 0.05). These results indicate HIOX packaging has detrimental effects on flavor and tenderness. Steaks should be stored and aged in anerobic packaging to maintain optimum levels of tenderness and flavor.
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Sajeev, Dishnu, Hudson Thames, Harper Cobb, Alexander Holtcamp, Alexandria Cavender, Amilton De Mello, and Thu Dinh. "PSII-39 Effects of electrostatic spray and natural antioxidants on sensory quality and color of grass- finished beef strip steaks." Journal of Animal Science 97, Supplement_3 (December 2019): 218. http://dx.doi.org/10.1093/jas/skz258.447.
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Abstract This study was aimed to determine the effects of electrostatic spray and natural antioxidants on sensory quality, color, and metmyoglobin reductase activity in grass-finished beef strip steaks. Eighteen certified grass-finished beef loins from nine animals were purchased from a certified grass-fed beef purveyor. Each loin was cut into eight 2.5-cm thick steaks without the gluteus medius muscle. A factorial arrangement of four treatments including a negative control (no spraying; NEG) and 1000-ppm of electrostatic spray of cherry extract rich in ascorbic acid (ES-ACE), electrostatic spray of rosemary and green tea extract rich in polyphenols (ES-RGT), and pressurized spray of ACE (PS-ACE) at 2 retail time points (0 and 5 d) was randomized within an animal. Instrumental color (CIE L*, a*, b*) and reflectance spectra (400 to 700 nm) were measured d-5 steaks. Five loins were randomly selected for metmyoglobin reductase activity and the other four loins were used for sensory evaluation. On d 0, ES_ACE steaks were slightly darker than ES_RGT and NEG steaks (P < 0.022); however, these differences disappeared on d 5 (P ≥ 0.138). On d 0, redness of ES_RGT and NEG steaks were greater than that of ES_ACE and PS_ACE steaks (P < 0.002); however, both ES_ACE and PS_ ACE steaks had more redness than ES_RGT and NEG steaks (P < 0.002). Similar phenomenon was found for color saturation. Both ES_ACE and PS_ACE steaks had less metmyoglobin and more oxymyoglobin than ES_RGT and NEG steaks on d 5 (P ≤ 0.021). All steaks had more sourness, bloody, and oxidized off-flavors on d 5 than d 0 (P ≤ 0.017). Electrostatic and pressurized spray provided similar protection for color stability and sensory quality; however, the natural antioxidant rich in ascorbic acid was more effective than polyphenol-rich natural extract.
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BAWCOM, DANNY W., LESLIE D. THOMPSON, MARK F. MILLER, and C. BOYD RAMSEY. "Reduction of Microorganisms on Beef Surfaces Utilizing Electricity." Journal of Food Protection 58, no. 1 (January 1, 1995): 35–38. http://dx.doi.org/10.4315/0362-028x-58.1.35.
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The effects of continuous electrical current pulsed electrical current and voltage level on aerobic bacteria total coliforms and Salmonella typhimurium on top round beef steaks were examined. Electrical stimulation (620 v) for 20 and 60 s decreased (P<.05) coliform bacteria counts by an average of 81% (0.7 log CFU/cm2) compared to untreated steaks. Compared to non-sprayed steaks coliform counts were lower (P<.05) for steaks to which 3 ml of sterile deionized water was applied before electrical stimulation. Steaks subjected to 3 6 12 and 24 pulses (400 v/2.5 cm) reduced (P<.05) S. typhimurium counts compared to those on untreated steaks. A voltage level of 1200 v/2.5 cm reduced (P<.05) the numbers of S. typhimurium by 82% compared to steaks that Received no electrical stimulation. Electrical stimulation reduces numbers of bacteria present on beef surfaces.
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Wu, Hua-Tao, Wen-Jia Chen, Ya Xu, Jia-Xin Shen, Wen-Tian Chen, and Jing Liu. "The Tumor Suppressive Roles and Prognostic Values of STEAP Family Members in Breast Cancer." BioMed Research International 2020 (August 3, 2020): 1–11. http://dx.doi.org/10.1155/2020/9578484.
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Objective. To investigate the expression patterns and prognostic values of STEAP family members in the occurrence and development of breast cancer. Materials and Methods. The Human Protein Atlas was used to analyze the expression level of STEAPs in human normal tissues and malignant tumors. ONCOMINE datasets were analyzed for the comparison of the STEAPs levels between malignant cancers and corresponding normal tissues. Kaplan-Meier plotter was used to analyze the prognostic value of STEAPs in breast cancer patients. Results. STEAPs were widely distributed in human normal tissues with diverse levels. Normally, it is predicted that STEAP1 and STEAP2 were involved in the mineral absorption process, while STEAP3 participated in the TP53 signaling pathway and iron apoptosis. The results from ONCOMINE showed downregulation of STEAP1, STEAP2, and STEAP4 in breast cancers. Survival analysis revealed that breast cancer patients with high levels of STEAP1, STEAP2, and STEAP4 had a good prognosis, while those with low expression had high overall mortality. Conclusion. STEAP1, STEAP2, and STEAP4 are predicted to be the potential prognostic biomarkers for breast cancer patients, providing novel therapeutic strategies for them.
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Hoffman, Kacie C., Michael J. Colle, James A. Nasados, Sara J. Gray, Jakobie Rogers, Jessie B. Van Buren, Kendelle J. Puga, Gordon K. Murdoch, Ronald P. Richard, and Matthew E. Doumit. "Relationship between heifer carcass maturity and beef quality characteristics." Translational Animal Science 4, no. 2 (February 8, 2020): 1206–15. http://dx.doi.org/10.1093/tas/txaa017.
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Abstract Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A (n = 30), B (n = 30), and C (n = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were selected to ensure similar marbling scores across maturity groups (Small to Modest). Beef strip loins (LM) and outside rounds (BF) were obtained from these carcasses. Steaks were used to measure color stability, lipid oxidation (thiobarbituric acid reactive substances; TBARS), Warner-Bratzler shear force (WBSF), soluble and insoluble collagen, and consumer sensory perceptions. Heifer carcass maturity did not affect pH, fluid loss, WBSF, or collagen content of LM or BF steaks (P > 0.29). In LM and BF steaks, a maturity × day of retail display interaction occurred for TBARS, in which B maturity steaks had lower levels of lipid oxidation compared with A and C maturity steaks from the fourth day to the end of the retail display (P < 0.01). Nevertheless, LM steaks from B maturity carcasses tended to have lower overall acceptability (P = 0.08) and juiciness (P = 0.09) than steaks from C maturity carcasses, but steaks from B and C maturity carcasses did not differ from LM steaks obtained from A maturity carcasses. No differences in tenderness or flavor were observed due to maturity (P > 0.24). Similarly, maturity had no effect on sensory characteristics of BF steaks (P > 0.30). In conclusion, our results indicate that advanced physiological maturity does not decrease palatability of strip loin or outside round steaks from carcasses of heifers under 30 mo of age.
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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "79 Cooking method and beef flavor: a multivariate approach." Journal of Animal Science 97, Supplement_1 (July 2019): 27. http://dx.doi.org/10.1093/jas/skz053.059.
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Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade
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Glossmann, Hartmut H. "Are all steaks created equal?" Public Health Nutrition 14, no. 6 (March 8, 2011): 1128. http://dx.doi.org/10.1017/s1368980011000152.
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Kerth, C. R., J. L. Montgomery, J. L. Lansdell, C. B. Ramsey, and M. F. Miller. "Shear gradient in longissimus steaks." Journal of Animal Science 80, no. 9 (2002): 2390. http://dx.doi.org/10.2527/2002.8092390x.
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MARRIOTT, N. G., S. K. PHELPS, and P. P. GRAHAM. "RESTRUCTURED BEEF AND TURKEY STEAKS." Journal of Food Quality 10, no. 4 (October 1987): 245–54. http://dx.doi.org/10.1111/j.1745-4557.1987.tb00816.x.
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WANG, H., N. G. MARRIOTT, J. R. CLAUS, and P. P. GRAHAM. "ACCELERATED PROCESSED RESTRUCTURED BEEF STEAKS." Journal of Muscle Foods 5, no. 4 (December 1994): 419–30. http://dx.doi.org/10.1111/j.1745-4573.1994.tb00548.x.
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Ball, Jase J., Elizabeth B. Kegley, Ty E. Lawrence, Shelby L. Roberts, Jeremy G. Powell, and John T. Richeson. "Carcass traits and consumer acceptability of striploin steaks from band-castrated, intratesticular zinc-injected, or sexually intact beef cattle1." Translational Animal Science 3, no. 1 (August 29, 2018): 295–303. http://dx.doi.org/10.1093/tas/txy093.
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Abstract One hundred and eighty beef bulls (BW = 337 ± 10.9 kg) were blocked by BW (6 blocks) and assigned randomly to one of three treatments on day 0: 1) INJ; received 1 mL (100 mg Zn) of a Zn solution in each testis, 2) BAN; received blood-restrictive rubber band placed upon the dorsal aspect of the scrotum, and 3) BUL; bulls with testicles remaining intact. Cattle were grouped by weight block in a randomized complete block design (three treatment pens/block and 10 cattle/pen) and harvested by block on three separate dates when blocks reached similar BW and visual subcutaneous fat thickness depth. Striploins were removed from the left carcass sides, vacuum packaged and aged for 14 d, and then frozen at −20 °C. Frozen striploins were sliced into 2.54-cm-thick steaks and remained frozen until analyses. Steaks (n = 3/animal) were used to assess consumer acceptability via consumer taste panel (n = 152 panelists), Warner-Bratzler shear force, percentage cook loss, and cooked color values. Data were analyzed using mixed model procedures; pen was the experimental unit for all dependent variables. Hot carcass weights and LM area were greater (P < 0.01) for the INJ and BUL treatments compared with BAN. Mean yield grade did not differ between treatments (P = 0.12), although BAN carcasses had smaller LM area (P < 0.01) than BUL or INJ carcasses. Percentage of USDA Choice or better carcasses was greater (P < 0.01) for BAN than INJ and BUL treatments. Consumer panelists detected a difference in perceived tenderness; BAN steaks had greater (P = 0.02) tenderness scores than BUL steaks, whereas INJ steaks were intermediate. Panelists rated juiciness of BAN steaks greater (P < 0.01) than either BUL or INJ steaks. Panelists rated beef flavor greater (P = 0.01) for BAN and BUL steaks than INJ steaks. Overall acceptability was greater (P < 0.01) for BAN compared with INJ steaks, whereas BUL steaks were intermediate. Percentage cook loss of striploin steaks (P = 0.47) and Warner-Bratzler shear force values (P = 0.11) did not differ. Cooked color lightness (L*) and redness (a*) values were not affected (P ≥ 0.23) by treatment. Striploin steaks from BAN and BUL treatments had greater (P = 0.02) yellowness values (b*) than INJ steaks. The ratio of red-to-brown (630:580 nm) of cooked striploin steaks was greater (P = 0.05) for INJ than either BAN or BUL treatments. Carcass and palatability outcomes of INJ were more similar to BUL than BAN, suggesting limited efficacy of INJ in mature beef bulls at feedlot entry.
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Lockard, Cathy L., Chris J. Richards, Caleb G. Lockard, Maggie Youngers, Mariah A. Woolsoncroft, Taylor C. Husz, Blake K. Wilson, et al. "Growth, performance, and carcass characteristics of feedlot Holstein steers fed ractopamine hydrochloride1." Translational Animal Science 4, no. 1 (October 4, 2019): 102–17. http://dx.doi.org/10.1093/tas/txz157.
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Abstract Growth-promoting technologies such as implants, ionophores, and β-agonists improve feedlot performance, efficiency, and carcass characteristics of cattle. The objective of this experiment was to determine the effects of dose and duration of ractopamine hydrochloride (RH) on feedlot performance and carcass characteristics when fed to Holstein steers. A randomized complete block design was used with a 3 × 3 factorial arrangement of treatments with 3 RH doses (0, 300, or 400 mg∙steer−1∙d−1) fed for 3 durations (28, 35, or 42 d). Holstein steers (n = 855; initial body weight [BW] = 448 ± 37 kg) were blocked by BW and randomly allocated to 1 of 9 pens (15 blocks; 9 dose × duration treatment combinations) approximately 72 d before harvest. Weekly pen weights, chute temperament scores, and animal mobility were determined during the RH feeding period. At harvest, carcass data were collected on all steers, and tenderness was measured on steaks from 3 or 4 randomly selected steers from each pen and slice shear force (SSF) was determined on one steak selected from each side of the carcass after aging for 14 or 21 d. For feedlot performance, carcass characteristics, and SSF, no dose × duration interactions were observed (P ≥ 0.11). With increasing RH dose, average daily gain (ADG) and gain-to-feed ratio (G:F) increased linearly (P ≤ 0.01), whereas BW gain increased linearly with RH dose and duration (P ≤ 0.01). Hot carcass weight (P = 0.02) and longissimus muscle (LM) area (P ≤ 0.01) increased linearly with increasing RH dose. The percentage of carcasses in the USDA Yield Grade 2 category increased linearly (P ≤ 0.01) and percentage of carcasses in the USDA Yield Grade 4 category tended (P = 0.08) to decrease linearly as RH dose increased. In the 14-d aged steaks, the percentage of steaks with SSF ≤ 15.3 kg decreased linearly (P ≤ 0.01), whereas the percentage of steaks with ≥20.0 kg SSF increased linearly (P ≤ 0.01) with increasing RH dose. After 21-d aging, there was a tendency (P = 0.06) for a greater percentage of steaks from steers fed RH to have SSF ≥ 20.0 kg (2% of total steaks), but no difference (P ≥ 0.12) in the percentage of steaks with SSF ≤ 19.9 kg. Final chute temperament (P ≥ 0.45) and animal mobility (P ≥ 0.67) scores were not affected by feeding RH. Increasing the dose of RH (300 or 400 mg∙steer−1∙d−1) fed for 28 to 42 d before harvest increased ADG, G:F, hot carcass weight, and LM area when fed to Holstein steers with no negative effects on behavior or mobility. The percentage of steaks classified as not tender improved when steaks were aged for 21 d from steers treated with RH.
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Lei, Zhaomin, Jianping Wu, Deyin Zhang, Ting Liu, Shengguo Zhao, Jianfu Wang, and Xiaoxue Zhang. "Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)." Animals 10, no. 1 (January 16, 2020): 150. http://dx.doi.org/10.3390/ani10010150.
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Herein, we performed a proteomic analysis of tenderloin and flank steaks from Simmental cattle using the isobaric tags for a relative and absolute quantification (iTRAQ) approach. We identified 17 amino acids in both steaks, and Gly, Cys, Ile, Lys, and Pro differed most in abundance between the steak types (p < 0.05). A comparison of the expression patterns in steaks revealed 128 differentially expressed proteins (DEPs), of which 44 were up-regulated and 84 were down-regulated. Furthermore, 27 DEPs (p < 0.05) were subjected to gene ontology (GO) analysis, and many were found to be related to oxidation-reduction, metabolism, hydrogen ion transmembrane transport, transport, the tricarboxylic acid (TCA) cycle, mitochondrial electron transport, and the conversion of nicotinamide adenine dinucleotide (NADH) to ubiquinone. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis also implicated these DEPs in various signalling pathways, including oxidative phosphorylation, cardiac muscle contraction, the TCA cycle, biosynthesis, and the metabolism. These findings provide a new insight into key proteins involved in the determination of amino acid composition in beef.
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Ramanathan, Ranjith, Andrea English, Gretchen Mafi, and Deb VanOverbeke. "78 Effects of extended aging, modified atmospheric packaging, and display time on metmyoglobin reducing activity and oxygen consumption of high-pH beef." Journal of Animal Science 97, Supplement_1 (July 2019): 26. http://dx.doi.org/10.1093/jas/skz053.057.
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Abstract Metmyoglobin reducing activity (MRA) and oxygen consumption (OC) are two important biochemical processes that can influence beef color. Several studies have determined the effects of aging and modified atmospheric packaging (MAP) on biochemical properties of normal-pH beef (5.5–5.7 pH range). However, limited knowledge is currently available on the effects of aging and MAP on biochemical properties of high-pH beef (> 6.2). Therefore, the objective was to determine the effects of extended aging, MAP, and display time on MRA and OC of high-pH beef. Ten USDA Choice (pH = 5.6) and ten ‘No-Roll’ dark cutting (high-pH; pH > 6.4) strip loins were obtained from a commercial packing plant within 72 hours of harvest. Loins were vacuum packaged and aged for 0, 21, 42, and 62 days at 4 °C. Following aging, from each normal- and high-pH loin sections, 2.5cm thick steaks were cut and packaged in PVC, high oxygen- (HiOx-MAP), and carbon monoxide modified atmospheric (CO-MAP) packaging. The surface color, MRA, and OC were determined on day 0 and 6 of the respective aging period. The experiment was replicated ten times (n = 10). High-pH steaks in all packaging and aging times had more stable red color than normal-pH steaks. High-pH steaks packaged in PVC and HiOx-MAP had greater (P < 0.05) MRA than normal-pH steaks. There were no differences (P > 0.05) in MRA between normal- and high-pH steaks on day 21 when steaks were packaged in CO-MAP, but high-pH had greater (P < 0.05) MRA on day 62. At all aging periods, high-pH steaks had greater (P < 0.05) OC than normal-pH steaks. However, a decrease in OC was greater (P < 0.05) for high-pH than normal-pH steaks. The results suggest that normal- and high-pH beef have different trends for the changes in MRA and OC.
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Denzer, Morgan, Gretchen G. Mafi, Deborah VanOverbeke, and Ranjith Ramanathan. "Dark Storage of Enhanced Dark-cutting Beef in Nitrite-embedded Packaging Increased Metmyoglobin Formation upon Repackaging." Journal of Animal Science 99, Supplement_2 (May 1, 2021): 19–20. http://dx.doi.org/10.1093/jas/skab096.033.
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Abstract The objective of this study was to evaluate nitrite-embedded packaging (NEP) and enhancement effects on the color of dark-cutting beef after repackaging into polyvinyl chloride (PVC) for display. From a commercial packing plant, dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef strip loins (normal-pH, n = 6) were collected. Bisected dark-cutting loins were randomly assigned to nonenhanced dark-cutting (DCN) and enhanced dark-cutting (DCE) with glucono delta-lactone and rosemary. Steaks (1.91 cm) sliced from nonenhanced normal-pH, DCN, and DCE loins were randomly assigned to 3, 6, or 9 d in dark storage, and DCE steaks were packaged in nitrite-embedded packaging (NEP) while normal-pH and DCN steaks packaged in vacuum packaging. At dark storage d of 3, 6, or 9, steaks were repackaged in PVC and displayed for 6 d. The instrumental color was evaluated every 12 h, and metmyoglobin formation was calculated using the ratio of reflectance of 572 nm and 525 nm. Delta E was calculated to determine the change in color over time using the change in L*, a*, and b* values from h 0 to h 12 of display. Data were analyzed using the Mixed Procedure of SAS, and least squares means were considered significant at P < 0.05 and separated using the PDIFF option. Metmyoglobin formation increased (P < 0.05) within 12 h of repackaging DCE steaks held for 3 d and 6 d of dark storage. At h 12 of display, DCE steaks had significantly more metmyoglobin formation than DCN and normal-pH steaks. The DE of DCE steaks was negative, indicating a decline in color after 12 h of display, while the normal-pH and DCN steaks had a positive DE value indicative of improved surface color. Therefore, repackaging DCE steaks resulted in decreased color stability and increased metmyoglobin formation.
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SWARTZ, RICHARD S., JOHN B. LUCHANSKY, MEGAN KULAS, BRADLEY A. SHOYER, LAURA E. SHANE, HANNAH STRASSER, MADISON MUNSON, and ANNA C. S. PORTO-FETT. "Thermal Inactivation of Shiga Toxin–Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle†." Journal of Food Protection 78, no. 5 (May 1, 2015): 1013–17. http://dx.doi.org/10.4315/0362-028x.jfp-14-454.
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Thermal inactivation of Shiga toxin–producing Escherichia coli (STEC) cells within knitted/cubed beef steaks following cooking on a nonstick griddle was quantified. Both faces of each beef cutlet (ca. 64 g; ca. 8.5 cm length by 10.5 cm width by 0.75 cm height) were surface inoculated (ca. 6.6 log CFU/g) with 250 μl of a rifampin-resistant cocktail composed of single strains from each of eight target serogroups of STEC: O26:H11, O45:H2, O103:H2, O104:H4, O111:H−, O121:H19, O145:NM, and O157:H7. Next, inoculated steaks were (i) passed once through a mechanical tenderizer and then passed one additional time through the tenderizer perpendicular to the orientation of the first pass (single cubed steak; SCS) or (ii) passed once through a mechanical tenderizer, and then two tenderized cutlets were knitted together by passage concomitantly through the tenderizer two additional times perpendicular to the orientation of the previous pass (double cubed steak; DCS). SCS and DCS were individually cooked for up to 3.5 min per side in 30 ml of extra virgin olive oil heated to 191.5°C (376.7°F) on a hard-anodized aluminum nonstick griddle using a flat-surface electric ceramic hot plate. Regardless of steak preparation (i.e., single versus double cubed steaks), as expected, the longer the cooking time, the higher the final internal temperature, and the greater the inactivation of STEC cells within cubed steaks. The average final internal temperatures of SCS cooked for up 2.5 min and DCS cooked for up to 3.5 min ranged from 59.8 to 94.7°C and 40.3 to 82.2°C, respectively. Cooking SCS and DCS on an aluminum griddle set at ca. 191.5°C for 0.5 to 2.5 min and 1.0 to 3.5 min per side, respectively, resulted in total reductions in pathogen levels of ca. 1.0 to ≥6.8 log CFU/g. These data validated that cooking SCS (ca. 0.6 cm thick) or DCS (ca. 1.3 cm thick) on a nonstick aluminum griddle heated at 191.5°C for at least 1.25 and 3.0 min per side, respectively, was sufficient to achieve a 5.0-log reduction in the levels of the single strains from each of the eight target STEC serogroups tested.
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GRIFFIN, D. B., J. T. KEETON, J. W. SAVELL, R. LEU, C. VANDERZANT, and H. R. CROSS. "Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride." Journal of Food Protection 50, no. 7 (July 1, 1987): 550–53. http://dx.doi.org/10.4315/0362-028x-50.7.550.
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Vacuum packaged strip loins and top rounds were fabricated into loin steaks and round roasts and treated, respectively, with 3 and 2% Dermatex® Food Grade (DFG), an acetylated monoglyceride. Samples were then vacuum packaged and stored at 2 ± 2°C for up to 49 (steaks) and 56 (roasts) d. Mean lean color (vacuum packaged and oxygenated), surface discoloration and overall appearance scores were not consistently different between treated and control steaks and roasts regardless of storage time. No consistent differences were observed in pH values of the lean and purge, percentage moisture or sensory evaluations of steaks and roasts treated with DFG before storage.
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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "25 Cooking method and muscle type impact volatile compound development in beef steaks." Journal of Animal Science 98, Supplement_2 (November 1, 2020): 22–23. http://dx.doi.org/10.1093/jas/skz397.051.
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Abstract The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00-Small100 marbling; n = 20). Subprimals were wet aged in the dark for 21 d at 0 - 4℃. Following aging, subprimals were fabricated into 2.54 cm thick steaks of the following muscles: Gluteus medius (GM), Infraspinatus (IF), Longissimus lumborum (LL\), Psoas major (PM), Serratus ventralis (SV), and Triceps brachii (TB). Steaks were cooked to a medium degree of doneness (71℃) on one of four randomly assigned cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), or salamander broiler (SALA). Volatile compound analysis was conducted using gas chromatography-mass spectrometry with solid phase microextraction. Data were analyzed as a split plot arrangement, with subprimal serving as the whole plot factor and cooking method serving as the subplot factor. The majority of compounds evaluated were impacted by the cooking method main effect (n = 21), followed by the cooking method × muscle interaction (n = 18), and muscle (n = 12). Charbroiler GM steaks produced the greatest amount of methional, 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine compared to all other treatments (P < 0.05). Charbroiler and CLAM steaks produced the greatest concentration of methylpyrazine and trimethylpyrazine, as well as Strecker aldehydes (P < 0.05), indicating that more direct applications of heat increased Maillard product production. Steaks cooked using OVEN and SALA produced more lipid oxidation products, such as alkanes, aldehydes, and lipid derived ketones. Gluteus medius and SV steaks produced the greatest concentration of volatile compounds, with SV steaks producing an increased concentration of lipid derived compounds (P < 0.05) and GM steaks producing a greater concentration of Maillard products (P < 0.05). These data indicate that cooking method has a direct impact on the flavor profile produced by steaks.
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Gregg, C. "High Steaks for Cancer and Aging." Science Translational Medicine 6, no. 228 (March 19, 2014): 228ec49. http://dx.doi.org/10.1126/scitranslmed.3008866.
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Dingler, Felix A., and Ketan J. Patel. "Of sizzling steaks and DNA repair." Science 357, no. 6347 (July 13, 2017): 130–31. http://dx.doi.org/10.1126/science.aan8293.
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Fortin, A., W. M. Robertson, S. J. Landry, and K. Erin. "The quality and yield characteristics of Canada B3 beef carcasses exhibiting medium to good muscling." Canadian Journal of Animal Science 82, no. 1 (March 1, 2002): 41–47. http://dx.doi.org/10.4141/a00-125.
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Forty-nine Canada B3 carcasses meeting Canada quality grade requirements, but exhibiting medium to good muscling, 12 Canada A and 13 Canada AA carcasses were selected to determine the eating attributes of LL and SM steaks and their saleable meat yield. Canada B3 LL steaks had lower (P = 0.01) shear force value than Canada A and Canada AA LL steaks. For the SM steaks, there was no difference (P > 0.05). The eating attributes of Canada B3 LL steaks (softness, initial tenderness, flavour intensity, chewiness and rate of breakdown) were superior (P < 0.001) to those of Canada A or Canada AA LL steaks. Two attributes (juiciness and amount of perceptible connective tissue) were not different (P > 0.05). Differences in the eating attributes of Canada B3 SM steaks (softness, tenderness and flavour) were also observed (P < 0.05). The saleable meat yield of Canada B3 carcasses was lower (P < 0.05) than that of Canada 1 carcasses, but superior (P < 0.05) to Canada 2 or Canada 3 carcasses. Canada B3 carcasses had a higher (P < 0.05) proportion of front quarter and a lower (P < 0.05) proportion of hindquarter than Canada 1 carcasses. Canada B3 carcasses had lower yields (P < 0.05) of the more valuable cuts and higher yields (P < 0.05) of less valuable cuts, particularly, when compared to Canada 1 carcasses. Key words: Canada beef grade, quality, yield, muscling, eating attributes
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Juárez, Manuel, Ivy L. Larsen, Mark Klassen, and Jennifer L. Aalhus. "Canadian beef tenderness survey: 2001–2011." Canadian Journal of Animal Science 93, no. 1 (March 2013): 89–97. http://dx.doi.org/10.4141/cjas2012-112.
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Juárez, M., Larsen, I. L., Klassen, M. and Aalhus, J. L. 2013. Canadian beef tenderness survey: 2001–2011. Can. J. Anim. Sci. 93: 89–97. A large survey across Canada was developed collecting retail beef samples in 2001 (702 steaks) and 2011 (602 steaks). The samples (strip loin, top sirloin, inside round and cross-rib steaks) were evaluated for instrumental tenderness using standard procedures for sampling, storage, cooking and texture evaluation. New equations were also developed in order to compare the results obtained in these studies with consumer thresholds developed in Canada and the United States of America. In general, retail steaks collected in 2011 weighed less and showed higher fat thickness than those from 2001. Regarding tenderness, a significant improvement was observed, especially for strip loin and top sirloin steaks between 2001 and 2011. Using US threshold categories, the percentage of “tender” samples improved for the strip loin (2001=89%; 2011=99%), top sirloin (2001=70%; 2011=87%), inside round (2001=52%; 2011=61%) and cross-rib (2001=65%; 2011=76%) steaks. Similarly, the percentage of “tough” samples shifted from 5, 8 27 and 13% for the strip loin, top sirloin, inside round and cross-rib steaks in 2001 to 1, 5, 13, and 8%, respectively, in 2011. Similar improvements were observed when using the more descriptive four-category Canadian threshold system. These improvements may be due to changes in the animal population, production systems, carcass processing and distribution/handling prior to display in Canada.
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Bland, Nicolas, Nicolas Herrera, Morgan Henriott, Felipe Ribeiro, Kellen Hart, and Chris Calkins. "218 Impact of diet and quality grade on tenderness of beef steaks." Journal of Animal Science 98, Supplement_3 (November 2, 2020): 45–46. http://dx.doi.org/10.1093/jas/skaa054.082.
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Abstract Research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains with solubles, and differing quality grade on tenderness of beef steaks. Steers (n=240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains with Solubles (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Warner-Bratzler shear force (WBSF), slice shear force (SSF), sarcomere length, sarcoplasmic calcium, and troponin-T (Tn-T) degradation were determined. Minimal to no impacts on sarcomere length and calcium were found (P >0.05). For both WBSF and SSF, Choice steaks were more tender than Select. Significantly more Tn-T was degraded at 23 d of aging compared to 2 d of aging. Beef steaks from cattle fed DRC were more tender than SFC, regardless of the presence or absence of DDGS. For 2 d aged samples, Tn-T degradation was higher when cattle were fed DDGS compared to no DDGS. Overall, these data suggest that steaks from cattle fed DRC are more tender than steaks from cattle fed SFC and Choice-grade steaks are more tender than Select-grade steaks.
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CHANCEY, C. C., J. C. BROOKS, J. N. MARTIN, A. ECHEVERRY, S. P. JACKSON, L. D. THOMPSON, and M. M. BRASHEARS. "Survivability of Escherichia coli O157:H7 in Mechanically Tenderized Beef Steaks Subjected to Lactic Acid Application and Cooking under Simulated Industry Conditions." Journal of Food Protection 76, no. 10 (October 1, 2013): 1778–83. http://dx.doi.org/10.4315/0362-028x.jfp-12-566.
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Mechanical tenderization improves the palatability of beef; however, it increases the risk of translocating pathogenic bacteria to the interior of beef cuts. This study investigated the efficacies of lactic acid spray (LA; 5%), storage, and cooking on the survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks managed under simulated industry conditions. Beef subprimals inoculated with either high (105 CFU/ml) or low (103 CFU/ml) levels of E. coli O157:H7 were treated (LA or control) and stored for 21 days prior to mechanical tenderization, steak portioning (2.54 cm), and additional storage for 7 days. Steaks were then cooked to an internal temperature of 55, 60, 65, 70, or 75°C. Samples were enumerated and analyzed using DNA-based methods. Treatment with LA immediately reduced E. coli O157:H7 on the lean and fat surfaces of high- and low-inoculum–treated subprimals by more than 1.0 log CFU/cm2 (P < 0.05). Storage for 21 days reduced surface populations of E. coli O157:H7 regardless of the inoculation level; however, the populations on LA- and control-treated lean surfaces of high- and low-inoculum–treated subprimals were not different after 21 days (P > 0.05). E. coli O157:H7 was detected in core samples from high-inoculum–treated steaks cooked to 55, 60, or 70°C. Conversely, E. coli O157:H7 was not detected in core samples from low-inoculum–treated steaks, regardless of the internal cooking temperature. These data suggest that LA- and storage-mediated reduction of pathogens on subprimals exposed to typical industry contamination levels (101 CFU/cm2) reduces the risk of pathogen translocation and subsequent survival after cooking.
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Henriott, Morgan, Felipe Ribeiro, Kellen Hart, Nicolas Herrera, Nicolas Bland, and Chris Calkins. "71 Impact of myoglobin oxygenation state at freezing on color stability of frozen and thawed beef." Journal of Animal Science 97, Supplement_2 (July 2019): 44. http://dx.doi.org/10.1093/jas/skz122.079.
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Abstract Myoglobin, when oxygenated, is bright red. The deoxygenated form (purple color) is unstable and can be oxidized to metmyoglobin (brown color). This research was conducted to determine if meat frozen in the oxygenated state could retain bright red color during frozen storage, and after thawing, during retail display. Steaks from 18 USDA Choice strip loins were randomly assigned to a myoglobin state [deoxymyoglobin (DeOxy; immediately packaged), low oxygenation (LoOxy; oxygenated for 30 minutes), and high oxygenation (HiOxy; packaged for 24 h in 80% O2)], frozen storage packaging method (vacuum packaged in oxygen permeable or impermeable film), and retail display after two months of frozen storage [0 d (frozen) and 1–7 d (thawed)]. Following storage, frozen steaks were analyzed for objective color (L*, a*, b*), subjective discoloration, and percent oxymyoglobin (via spectrometer). After thawing, steaks were evaluated throughout 7 d of retail display in oxygen-permeable film. For frozen steaks, there were no differences in discoloration (P>.05). The HiOxy steaks retained the highest percentage oxymyoglobin and highest (reddest) a* values after storage, regardless of packaging film. The lowest percent oxymyoglobin (PPPPP < .05). These data suggest that steaks frozen for two months in the high oxygenation state retain superior color appearance while frozen and during the first part of retail display. It is unknown if this advantage would be retained during longer frozen storage.
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Bland, Nicolas, Felipe Ribeiro, Nicolas Herrera, Kellen Hart, Morgan Henriott, and Chris Calkins. "97 Impact of diet on shelf life of beef steaks." Journal of Animal Science 97, Supplement_2 (July 2019): 55. http://dx.doi.org/10.1093/jas/skz122.100.
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Abstract This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Discoloration and objective color (L*, a*, and b*) were determined daily and lipid oxidation (thiobarbituric acid reactive substances; TBARS) was measured after 0 and 7 d of retail display. Fatty acid profile of the lean was obtained. Minimal to no impacts of grade on color and lipid oxidation were found (P > 0.05). Steaks from cattle fed DRC were statistically or numerically lowest for discoloration and C18:2 (linoleic acid) and highest for redness compared to the other treatments (P < 0.05). Conversely, steaks from cattle fed SFC+DDGS had the most C18:2 and the worst (least desirable) values for discoloration and redness toward the end of retail display (P < 0.05). Steaks from cattle fed DRC had the lowest TBARS values, while steaks from cattle fed SFC+DDGS had the highest TBARS values (P < 0.05). These data suggest that steaks from cattle fed SFC+DDGS oxidize, discolor, and lose redness more quickly under retail display than steaks from cattle fed DRC, likely due to changes in fatty acid content.
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Hernández-Calva, L. M., M. He, M. Juárez, J. L. Aalhus, M. E. R. Dugan, and T. A. McAllister. "Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows." Canadian Journal of Animal Science 91, no. 4 (December 2011): 613–22. http://dx.doi.org/10.4141/cjas2011-030.
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Hernández-Calva, L. M., He, M., Juárez, M., Aalhus, J. L., Dugan, M. E. R. and McAllister, T. A. 2011. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can. J. Anim. Sci. 91: 613–622. Sixty-two cull cows were fed one of four diets in a 2×2 factorial arrangement, consisting of barley silage or grass hay with or without flaxseed to influence fatty acid composition. After slaughter, carcass grade, meat quality and sensory data were collected. Silage increased live (P=0.002) and carcass (P=0.001) weights of the cows as compared with hay. Muscle width (P=0.013) and score (P=0.010) and rib-eye area (P=0.002) were enhanced when silage was included in the diet, whereas supplementation with flaxseed increased (P=0.003) grade fat depth by 29%. Most subjective and objective retail evaluation traits in steaks from the left longissimus thoracis and ground meat were negatively affected (P<0.05) by the length of the retail display time. Moreover, dietary hay increased (P=0.015) the lean colour values in steaks and ground beef, which was corroborated by lower L* (P=0.009) and higher hue (P=0.010) in steaks and lower L* (P=0.049), chroma (P=0.005) in ground beef as compared with cows fed silage. A significant interaction between forage type and flax inclusion for thiobarbituric acid reactive substances (TBARS) (P=0.050) was observed. After sensory evaluation, steaks from cows fed silage had an increase (P=0.030) in beef flavour intensity when compared with cows fed hay, whereas inclusion of flaxseed in the diet decreased (P<0.001) beef flavour intensity in steaks from cows fed both forage sources. Sensory evaluation of ground beef found that hay-fed cows with flaxseed supplementation had decreased (P=0.03) beef flavour intensity, while the same effect was not observed in ground beef from cows fed silage with flaxseed. Results from this study show that inclusion of flaxseed in the diet reduced off-flavours in steak, but for ground beef this response depended on the source of forage in the diet.
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Cassens, Andrew M., Gretchen Mafi, Deb VanOverbeke, and Ranjith Ramanathan. "77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging." Journal of Animal Science 97, Supplement_1 (July 2019): 25–26. http://dx.doi.org/10.1093/jas/skz053.056.
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Abstract Any deviation from the bright-red color of beef leads to discounted price or consumer rejection. Atypical dark-cutting beef represents darker color of lean around a pH 5.6 – 5.8. However, limited studies have determined the postharvest practices to improve the lean color of atypical dark-cutting beef. Therefore, the objective was to evaluate the effects of rosemary-enhancement and modified atmospheric packaging on atypical dark-cutting beef. Atypical dark-cutting beef strip loins (n = 13, pH=5.70 ± 0.09; ADC) and USDA Choice beef strip loins (n = 6, pH=5.57 ± 0.1; CH) were selected within 72 h of harvest. Atypical dark-cutting strip loins were divided into 2 sections, and randomly assigned to one of the following enhancement treatments: control non-enhanced (ADC), or a 1.1% rosemary-enhanced treatment (ADCE). After enhancement, 2.54 cm steaks were cut from CH, ADC, and ADCE strip loins and assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2), and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2 and 20% CO2). A HunterLab MiniScan was used to determine color during the 6 d simulated retail display. Visual color measurement for muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were recorded on d 2, 4, and 6 of retail display. There was a significant enhancement x packaging interaction for instrumental and visual color measurements. For all packaging types, ADCE steaks possessed greater L* values than DC steaks. In addition, ADCE steaks packaged in HiOx-MAP or CO-MAP had brighter-red color than ADC steaks. Furthermore, ADCE and C steaks had less muscle darkening compared with ADC steaks for MD and MC attributes. The results suggest that enhancement and modified atmospheric packaging have the potential to improve the surface color of atypical dark-cutting beef.
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Badoni, M., S. Rajagopal, J. L. Aalhus, M. D. Klassen, and C. O. Gill. "The Microbiological Condition of Canadian Beef Steaks Offered for Retail Sale in Canada." Journal of Food Research 1, no. 4 (October 26, 2012): 124. http://dx.doi.org/10.5539/jfr.v1n4p124.
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<p>Steaks of 4 types collected from 113 retails stores in 4 Canadian cities were frozen for storage. Swab samples collected from approximately 100 cm<sup>2</sup> of each of 598 thawed steaks were processed for enumeration of bacteria. The fraction of steaks from which total aerobic counts (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads(PSE) and <em>Brochothrix thermosphacta</em> (BRO) were not recovered at <span style="text-decoration: underline;">></span> 2 log cfu/100 cm<sup>2 </sup>were 3, 12, 8, 25 and 51%, respectively. The fractions of steaks from which coliforms (COL) and <em>Escherichia coli</em> (ECO) were not recovered at <span style="text-decoration: underline;">></span> 0 log cfu/ 100 cm<sup>2 </sup>were 56 and 92%, respectively. The log number per 100 cm<sup>2</sup> recovered from <span style="text-decoration: underline;">></span> 90% of steaks were < 6 for AER, PSY and LAB, < 5 for PSE, <4 for BRO, and < 2 for COL. The microbiological conditions of groups of steaks of different types, from different cities or from different groups of stores were not substantially different.</p>
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VAN LAACK, RIËTTE L. J. M., and FRANS J. M. SMULDERS. "Microbiological Condition of Restructured Steaks Prepared From Pre- and Postrigor Beef." Journal of Food Protection 54, no. 5 (May 1, 1991): 357–59. http://dx.doi.org/10.4315/0362-028x-54.5.357.
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In two experiments the microbiological quality of restructured steaks prepared from hot and cold boned beef was investigated. Half of each electrically stimulated carcass was hot boned (ca. 45 min postmortem), and the other side was deboned after 20–24 h chilling. For both experiments, defatted desinewed neck and flank muscles were flaked, and 1 % NaCl was added to half of the meat batches. In experiment 1, meat batches were stored at −40°C for ca. 1 month, then tempered, restructured into steaks and refrozen. In experiment 2, restructuring of the hot boned meat followed the flaking process, then steaks were stored at −40°C. After thawing, steaks were stored at 1±1°C until sampled. Sampling occurred after 1, 4, 8, 11 and 15 d in experiment 1 and after 1 and 7 d in experiment 2, and included assays for aerobic mesophilic and psychrotrophic colony counts and Enterobacteriaceae. Results of experiment 1 indicated that deboning treatment did not affect bacterial numbers significantly. Initial contamination levels were low (ca. 4 log10 CFU/g) and spoilage occurred after ≥8 d of storage. In experiment 2, deboning treatment had a significant effect on bacterial growth. Initial (mesophilic and psychrotrophic) contamination was lower on hot processed steaks, yet after 7 d of refrigerated storage, bacterial numbers were higher (p<0.95) on hot vs. cold boned steaks. Experiments 1 and 2 showed that salt did not affect bacterial growth.