Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in beef

The objectives of this study were to determine 1) the effectiveness of calcium chloride when injected later than 2 d postmortem, 2) the effect of extended postinjection aging time, and 3) the tenderness response curve in calcium chloride-treated beef. In Exp. 1, the longissimus thoracis et lumborum was injected on either d 2 or 14 postmortem with 5% by weight of a 200 mM calcium chloride solution. Samples were aged (1 degree C) either 7 or 35 d after injection. The uninjected control longissimus from the contralateral side was aged for 9, 21, 37, or 49 d. In Exp. 2, the longissimus thoracis et lumborum was injected on d 2 postmortem with 5% by weight of a 200 m x M calcium chloride solution then sampled for shear force on d 1, 2, 6, 8, 12, and 14 after injection. Calcium chloride injection, regardless of injection time or postinjection aging time, had higher (P < .05) sensory tenderness rating than control with the same total aging time (5.2, 5.5, 5.8, and 6.1 vs 4.3, 4.8, 5.1, and 5.3, respectively). Calcium chloride injection at d 14 reduced shear force (.7 kg) and increased tenderness rating (.7 units) as effectively (P > .05) as injection at d 2 (1.2 kg and .8 units, respectively). Calcium chloride-injected steaks had higher (P < .05) juiciness ratings than control steaks. Postrigor calcium chloride injection reduced (P < .05) shear force within 1 d after injection and resulted in more tender meat through 14 d after injection. Extended postinjection aging (35 d) had little effect on color display stability. Calcium activated tenderization can be applied as late as 14 d postmortem and will reduce the occurrence of tough meat if aging is limited.     

Near-infrared reflectance analysis for predicting beef longissimus tenderness

Near-infrared reflectance spectra (1,100 to 2,498 nm) were collected on beef longissimus thoracis steaks for the purpose of establishing the feasibility of predicting meat tenderness by spectroscopy. Partial least squares (PLS) analysis (up to 20 factors) and multiple linear regression (MLR) were used to predict cooked longissimus Warner-Bratzler shear (WBS) force values from spectra of steaks from 119 beef carcasses. Modeling used the combination of log(1/R) and its second derivative. Overall, absorption was higher for extremely tough steaks than for tender steaks. This was particularly true at wavelengths between 1,100 and 1,350 nm. For PLS regression, optimal model conditions (R2 = .67; SEC = 1.2 kg) occurred with six PLS factors. When the PLS model was tested against the validation subset, similar performance was obtained (R2 = .63; SEP = 1.3 kg) and bias was small (<.3 kg). Among the 39 samples in the validation data set, 48.7, 87.7, and 97.4% of the samples were predicted within 1.0, 2.0, and 3.0 kg, respectively, of the observed Warner-Bratzler shear force value. The optimal PLS model was able to predict whether a steak would have a Warner-Bratzler shear force value < 6 kg with 75% accuracy. The R2 of MLR model was .67, and 89% of samples were correctly classified (< 6 vs > 6 kg) for Warner-Bratzler shear force. These data indicate that NIR is capable of predicting Warner-Bratzler shear force values of longissimus steaks. Refinement of this technique may allow nondestructive measurement of beef longissimus at the processing plant level.     

An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows

Strip loins from 354 female bovine carcasses, selected to represent 30 skeletal maturity (A, B, C, D, and E) x marbling score (SA/MA/AB, MD, MT, SM, SL, and TR/PD) subclasses, were used to evaluate current and alternative systems for classifying cow carcasses into expected-palatability groups. Strip loins were vacuum-packaged, stored for 14 d postmortem at 2 degrees C, and frozen (-27 degrees C). Five steaks from each strip loin, each cooked to a different internal temperature (60, 66, 71, 77, or 82 degrees C), were used for shear force determinations. Two steaks from each strip loin, one cooked to 66 degrees C and the other to 77 degrees C, were used for sensory evaluation. Increased carcass maturity was associated with decreased tenderness and juiciness, increased flavor intensity, and a higher incidence of flavors described as "painty," "fishy," and "grassy." Position of a carcass within a maturity group had a negligible effect on palatability. Increased marbling was associated with greater tenderness and juiciness, a lower incidence of steaks with a "grassy" flavor, and a higher incidence of steaks with a flavor described as "fatty." Relationships between marbling and beef palatability traits were consistent across all maturity groups. Carcasses of maturities A through E were most effectively stratified according to differences in palatability when marbling scores were grouped as follows: 1) MD and higher; 2) SL, SM, MT; and 3) TR/PD. Among mature (C, D, and E maturity) carcasses, yellow-colored fat was associated with greater beef toughness and higher detection rates for "grassy" and "fishy" flavors. Higher end-point temperatures were associated with higher shear force values and lower ratings for muscle fiber tenderness, connective tissue amount, overall tenderness, and juiciness. Two alternative grading approaches (one involving current quality grading factors and the other involving the use of fat color as an additional grade factor) were developed for possible use in classification of cow carcasses into expected-palatability groups. Both alternative systems provided a more effective stratification of cow carcasses according to palatability differences than did the current USDA quality grading system.     

Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method

Loins from 12 carcasses of Small minus marbling and loins from 12 carcasses of Slight minus marbling were selected. Steaks from these loins were either completely trimmed of external fat or trimmed to .6 cm of external fat. Steaks were cooked to 67 degrees C either by a rapid, high-temperature broiler-grill or by a slower, lower temperature electric broiler. Muscle on the dorsal side of steaks (where fat trimming was performed) was used for shear force measurements (five separate core locations), and the ventral portion was used for sensory evaluation of tenderness. Sensory scores for tenderness were affected (P < .05) by various first-order interactions, although differences were minimal. Steaks of Slight minus marbling cooked by broiler-grilling had reduced tenderness scores. Only when steaks were cooked by broiler-grilling did complete fat removal produce cores that appeared more well-done. Broiler-grilling produced more well-done cores than did electrical broiling. Correlations between shear force expressed as peak load and tenderness scores were highest in cores that were more similar in degree of doneness to sensory evaluation samples. Although broiler-grilling produced considerable within-steak variation in degree of doneness, some of the highest correlations between shear core degree of doneness and peak load and between peak load and sensory tenderness were obtained with this broiling procedure. This would imply that rapid broiling is important in creating uniform tenderness in loin steaks of reduced fat, but further modifications in rapid broiling cookery are necessary to improve uniformity of cooked meat color.     

Use of expected progeny differences for marbling in beef: II. Carcass and palatability traits

A 2-yr study was conducted to determine the effect of EPD for marbling on marbling score, palatability traits, and carcass fatness in beef. Steer (n = 122) and heifer (n = 123) carcasses were obtained by mating Angus bulls having a high ( > .4) or low ( < -.16) EPD for marbling to MARC II cows (1/4 Angus, 1/4 Hereford, 1/4 Simmental, and 1/4 Gelbvieh). Carcass traits, composition of primals, quarters, and sides, palatability, and shear force data were obtained and adjusted to the mean number of days on feed, equal marbling score (Small50), fat thickness (1.0 cm), and carcass weight (318 kg) end points. Steer carcasses from the high marbling EPD group, adjusted to the mean number of days on feed, had significantly more marbling (P < .01) and less subcutaneous fat in the side and the hindquarter (P < .10) than their low marbling EPD counterparts. Adjusting steers to Small50 marbling produced smaller longissimus muscle area (by 5 cm2), less fat thickness (1.15 vs 1.28 cm), and lighter side weights (306 vs 333 kg) for high marbling vs low marbling EPD groups, indicating a faster rate of marbling deposition. Similar relationships of a greater magnitude were found for heifers, perhaps because the heifers were older than the steers at slaughter. No differences in taste panel ratings or shear force values were noted among steer carcasses. Heifer carcasses from the high marbling EPD group had better (P < .05) ratings for juiciness, muscle fiber tenderness, and overall tenderness than the low marbling EPD group heifers. These results indicate that it is possible, using existing genetic resources, to maintain marbling score and decrease fat in other depots of the carcass without compromising palatability.     

Sensory and objective characteristics of broiler meat from commercial broilers fed rendered spent hen meal

The objective of the study was to determine sensory and objective characteristics of broiler breast and thigh meat from commercial broilers fed rendered spent hen meal (RSHM) from hatch to 42 d of age. Breast and thigh muscles from 90, 6-wk-old straight-run broilers (i.e., mixed male and female broilers) fed starter and grower diets consisting of either 0, 8, or 12% RSHM were evaluated for sensory characteristics, instrumental texture, and compositional profiles. The RSHM treatments had no adverse effects (P > 0.05) on juiciness, chicken flavor intensity, tenderness, or compositional profiles for the breast or thigh meats. Off-flavor scores for all treatments were above the threshold value, indicating that the RSHM imparted no off-flavors to the breast and thigh meats. Warner-Bratzler shear measurements were similar (P > 0.05) for breast meat from broilers in all treatments. No shear measurements were conducted for the thigh meat. It was concluded that RSHM can be incorporated into the diets of broilers at levels of up to 12% without causing objectionable sensory characteristics in the cooked broiler meat.     

Methods of preoperative hemodilution to reduce homologous blood transfusion

The present experiments were conducted to evaluate the use of longissimus shear force at 1 or 2 d postmortem as a predictor of beef longissimus shear force at 14 d postmortem. Experiments 1 (n = 400) and 2 (n = 554) included carcasses slaughtered and processed under laboratory and commercial conditions, respectively. A carcass was classified as "tender," "intermediate," or "tough" if its longissimus shear value at 1 or 2 d postmortem was < 6 kg, 6 to 9 kg, or > 9 kg, respectively. For Exp. 1 and 2, large (P < .001) differences existed between each successive tenderness class in mean shear force at 14 d postmortem. Moreover, frequency analysis indicated that tenderness classification accurately (84.8 and 94.8% for Exp. 1 and 2, respectively) predicted whether the sample would have a "low" (< 6 kg) Warner-Bratzler shear (WBS) value at 14 d postmortem. All (100%) of the carcasses in the "tender" class had "low" WBS values at 14 d postmortem, most (81 and 85% for Exp. 1 and 2, respectively) of the carcasses in the "intermediate" class had "low" WBS values at 14 d postmortem, and most (74 and 67% for Exp. 1 and 2, respectively) of the carcasses in the "tough" class did not have "low" WBS values at 14 d postmortem. Although shear force at 2 d postmortem was only moderately correlated (r = .68) with shear force at 14 d postmortem, 68% of the carcasses sampled in Exp. 2 could be guaranteed tender with 100% accuracy based on shear force at 2 d postmortem. Thus, cooked beef longissimus shear force can be measured at 1 or 2 d postmortem and used to predict longissimus tenderness after cooler aging (14 d postmortem) with a relatively high degree of accuracy.     

Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles

We conducted three experiments to determine the effects of the callipyge phenotype on the tenderness of several major lamb muscles and to determine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and callipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler shear force values of longissimus, gluteus medius, semimembranosus, biceps femoris, semitendinosus, adductor, and quadriceps femoris were 123, 44, 28, 26, 19, 16, and 13% greater, respectively, for callipyge (P < .05). In Exp. 2, muscles from normal (n = 18) and callipyge (n = 18) carcasses were oven-roasted. Shear force of triceps brachii was 11% greater for callipyge (P < .001); however, phenotype did not affect shear force of supraspinatus (P = .87) or psoas major (P = .64). In Exp. 3, a trained sensory panel evaluated leg roasts and open-hearth-broiled leg chops from normal (n = 60) and callipyge lamb carcasses (n = 60). Callipyge chops were less tender than normal chops (P < .05). Regardless of callipyge phenotype, muscles were more (P < .05) tender when roasted; however, the effect of method of cookery on tenderness scores was greater for callipyge muscles than for normal muscles. Callipyge roasts and normal roasts had similar tenderness (P = .58), and callipyge roasts were more tender than normal chops (P < .05). Regardless of cooking method, callipyge samples were less juicy than normal samples (P < .05). These data demonstrate that the callipyge phenotype will likely reduce consumer satisfaction due to reduced tenderness and juiciness; however, reduced tenderness in callipyge leg muscles could be prevented by ovenroasting.     

Carcass characteristics, the calpain proteinase system, and aged tenderness of Angus and Brahman crossbred steers

We used 69 steers of varying percentage Brahman (B) breeding (0% B, n = 11; 25% B, n = 13; 37% B, n = 10; 50% B, n = 12; 75% B, n = 12; 100% B, n = 11) to study the relationship between carcass traits, the calpain proteinase system, and aged meat tenderness in intermediate B crosses. Calpains and calpastatin activities were determined on fresh longissimus muscle samples using anion-exchange chromatography. The USDA yield and quality grade data (24 h) were collected for each carcass. Longissimus steaks were removed and aged for 5 or 14 d for determination of shear force and 5 d for sensory panel evaluation. Even though some yield grade factors were affected by the percentage of B breeding, USDA yield grades did not differ (P > .15) between breed types. Marbling score and USDA quality grade decreased linearly (P < .01) with increasing percentage of B breeding. Shear force after 5 and 14 d of aging was higher (P < .05) in the 100% B steers than in all other breed types, which were not significantly different. Sensory panel tenderness and connective tissue scores decreased linearly (P < .05) with increasing B breeding. A quadratic effect was also noted for tenderness and connective tissue scores; 37% B steers received the highest scores. A similar response was found in mu-calpain activities; the 37% B steers had the highest activities. Conversely, calpastatin activity increased linearly (P < .01) with increasing percentage B breeding. These data show strong linear relationships between calpastatin activity (positive), marbling score (negative), and percentage B breeding, suggesting a possible combined effect of these traits on aged tenderness of intermediate Brahman crosses.     

A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits

The present experiment was conducted to determine the effect of the callipyge phenotype on traits affecting muscle growth and meat tenderness. Dorset wethers (N = 40) that were either carriers or non-carriers were fed grain and slaughtered at 169 d of age. Callipyge phenotype did not affect (P > .05) slaughter weight, hot carcass weight, or weights of the heart, spleen, viscera, kidney-pelvic fat, head, and pelt; however, callipyge lambs had a higher dressing percentage and lighter lungs, liver, and kidneys (P < .01). Callipyge lambs had reduced fat thickness and marbling score and higher leg scores and longissimus area (34%). Adductor (30%), biceps femoris (42%), gluteus group (31%), longissimus (32%), psoas group (20%), quadriceps femoris (18%), semimembranosus (38%), and semitendinosus (26%) weights were higher in the callipyge phenotype (P < .01); however, phenotype did not affect (P > .05) weights of infraspinatus or supraspinatus. Longissimus pH and temperature declines were not affected (P > .05) by phenotype. Longissimus myofibril fragmentation index was lower at 1 (27%), 7 (35%), and 21 (37%) d postmortem and Warner-Bratzler shear force was higher at 1, 7, and 21 d postmortem in the callipyge phenotype (P < .01). Shear force values of callipyge lambs at 21 d postmortem tended to be greater (P = .12) than shear force values of non-carriers at 1 d postmortem . Activities of calpastatin (83%) and m-calpain (45%) were higher in the callipyge (P < .01); however mu-calpain activity was not affected (P > .05). Longissimus and semitendinosus RNA concentration, DNA content, RNA content, protein content, and the RNA:DNA ratio were higher (P < .05), but DNA concentration, protein concentration, and protein:DNA were not affected in the callipyge phenotype. The higher calpastatin activity associated with callipyge suggests that protein degradation may be reduced in the live animal. Additionally, the increased muscle DNA content associated with the callipyge phenotype suggests an increase in satellite cell proliferation, and results in an increased capacity of skeletal muscle to accumulate and maintain myofibrillar protein. These results suggests that both reduced rate of protein degradation and higher capacity for protein synthesis are consequences of the callipyge condition.     

Effects of preslaughter management on the quality of carcasses from porcine stress syndrome heterozygous market hogs

The objectives of this study were to determine whether two preslaughter management treatments, rest and mixing, influence the muscle quality of porcine stress syndrome (PSS) heterozygous (Nn) market hogs and to verify the expected quality characteristics of carcasses produced from PSS-normal (NN) and PSS-susceptible (nn) animals. Twenty-nine Nn, 14 NN, and 9 nn market hogs were randomly assigned to preslaughter handling treatments. One-half of the animals in each genotype group received 16 h of rest before slaughter, and the remaining pigs were slaughtered immediately upon arrival at the Iowa State University Meat Laboratory. Within each group, half of the Nn animals were mixed with unfamiliar pigs during transport and lairage. Length, backfat, and loin muscle area (LMA) were not affected by mixing and rest treatment. The carcasses from nn pigs had less fat (P < .05) measured at the 10th rib (off midline) and last lumbar vertebra (midline) and possessed larger LMA than carcasses from NN pigs. Heterozygous pigs were intermediate for most carcass traits. Carcass pH values among heterozygous groups were not significantly different, except that the rested animals had higher ultimate pH values (P < .01) and higher 45-min pH values. Resting had no effect on pH of NN or nn pigs. The 45-min pH values of nn carcasses were lower (P < .01) than those of NN carcasses, but ultimate pH values were similar. Values of unrested Nn animals were between those of NN and nn genotypes but with rest approached values of NN pigs. Loin muscle Minolta-Y and Hunter-L values from unrested Nn animals were higher ( P < .05) than those of rested Nn animals. Mixing did not influence these traits. The longissimus muscle lipid content was not influenced by treatment but differed among genotypes (P < .01). Glycogen levels of rested Nn animals tended to be lower than those of NN animals and approached those of nn pigs. Mixing of Nn animals resulted in higher (P < .05) chewiness scores of cooked loin chops. No significant cooking loss or InstronTM tenderness differences were observed between the PSS-Nn treatment groups. Even though 16 h of rest before slaughter improved the color and water-holding capacity of Nn pigs, effects were small and were much less than those that were due to the PSS gene.     

Assessment of three devices used in shear tests of cooked breast meat

Methods that increase processing efficiency to save energy costs and to improve yield and volume must be evaluated in terms of maintaining or improving final product quality. Shear tests measure the force to cut through fibers of cooked samples. They are the simplest and most common tests used to document cooked meat texture. However, information obtained from shearing devices that perform in a similar way may not be interchangeable. In this study, three shearing devices were assessed. Eight treatments were imposed on broiler breasts processed under commercial conditions to represent ranges of texture characteristics. Treatments included electrical stimulation (S), or no stimulation (NS) of carcasses; postchill deboning at 2 or 6 h; and marination (M), or no marination (NM). Shear force values of cooked breasts were obtained from the benchtop Warner-Bratzler (BT-WB) machine, the Warner-Bratzler blade attachment (TA-WB) and a 45 degrees chisel-end blade attachment (TA-WD). The TA-WB and TA-WD were attached to Model TA.XT2 texture analyzer. For each device, shear value differences were significant (P < 0.05) for deboning time. Marination effects were significant (P < 0.05) for BT-WB and TA-WB. Stimulation by debone interactions were significant (P < 0.05) for BT-WB and TA-WD. The TA-WD values varied the greatest over all treatments (SD = 5.52; SE = 0.65). Variations of BT-WB and TA-WB shear values were similar (SD = 3.25, 2.97, respectively; SE = 0.38, 0.35).     

Palatability of prerigor cooked boar meat

Cooking reduces odor intensity in boar meat but also may induce lipid oxidation unless the meat pH is above approximately 6.0. This research was designed to determine the feasibility of cooking boar meat in the prerigor state to overcome boar odor and lipid oxidation problems. Prerigor and postrigor triceps brachii muscle samples from 40 boars (20 Duroc and 20 Yorkshire) were cooked to 60 degrees C, frozen and stored at -20 degrees C, reheated in a 60 degrees C water bath for 1 h, and then subjected to pH, thiobarbituric acid (TBA), and sensory analyses. Boar odor intensity and skatole concentration in backfat samples were determined by olfactory test and HPLC, respectively. Cooked (initial cooking) prerigor meat was found to have higher (P < .05) pH and lower (P < .05) TBA values than comparable postrigor meat (6.44 vs 6.09 and 2.15 vs 3.23, respectively). Regression analysis indicated an inverse relationship between pH and TBA values (r = -.52; P < .01). No appreciable changes in TBA values were noted after frozen storage for 14 to 98 d, but reheating increased TBA values (P < .05) in both prerigor and postrigor samples (3.45 vs 4.32, respectively). Sensory evaluation scores indicated that prerigor cooked meat was less tender with more pronounced rancid flavor than postrigor cooked meat (P < .05), but panelists may have allowed the toughness of the prerigor samples to adversely affect their flavor scores. No difference in boar odor was detected between rigor states or breeds. Mean skatole concentration in backfat was .12 micrograms/g and no difference was detected between breeds.(ABSTRACT TRUNCATED AT 250 WORDS)     

Genetic variation and prediction of additive and nonadditive genetic effects for six carcass traits in an Angus-Brahman multibreed herd

Estimates of covariances and sire expected progeny differences of additive and nonadditive genetic effects for six carcass traits were obtained using records from 486 straightbred and crossbred steers from 121 sires born between 1989 and 1995 in the Angus-Brahman multibreed herd of the University of Florida. Steers were slaughtered at a similar carcass composition end point. Covariances were estimated by REML procedures, using a generalized expectation-maximization algorithm applied to multibreed populations. Straightbred and crossbred estimates of heritabilities and additive genetic correlations were within ranges found in the literature for steers slaughtered on an age- or weight-constant basis for hot carcass weight, longissimus muscle area, and shear force but equal to or less than the lower bound of these ranges for fat-related traits. Maximum values of interactibilities (i.e., ratios of nonadditive variances to phenotypic variances in the F1) and nonadditive genetic correlations were smaller than heritabilities and additive genetic correlations in straightbreds and crossbred groups. Sire additive and total direct genetic predictions for longissimus muscle area, marbling, and shear force tended to decrease with the fraction of Brahman alleles, whereas those for hot carcass weight and fat thickness over the longissimus were higher, and those for kidney fat were lower in straightbreds and F1 than in other crossbred groups. Nonadditive genetic predictions were similar across sire groups of all Angus and Brahman fractions. These results suggest that slaughtering steers on a similar carcass composition basis reduces variability of fat-related traits while retaining variability for non-fat-related traits comparable to slaughtering steers on a similar age or weight basis. Selection for carcass traits within desirable (narrow) ranges and slaughter of steers at similar compositional end point seems to be a good combination to help produce meat products of consistent quality.     

Meat toughening does not occur when rigor shortening is prevented

The objective of this experiment was to test the hypothesis that meat toughening during the first 24 h postmortem results from sarcomere shortening during rigor mortis development. Eleven market-weight lambs were used to measure changes in shear force of clamped longissimus during rigor development. Within 15 min of exsanguination, while attached at both ends, each longissimus was separated from the vertebrae body and clamped between three sets of metal plates to prevent muscle shortening (six clamped sections per lamb). Five of the clamped sections were placed at -1.1 degrees C for 0, 3, 6, 12, or 24 h. After storage at their respective times at -1.1 degrees C, the samples were placed at -30 degrees C for 90 min and then at -5 degrees C for 8 d. The sixth section (168-h section) was stored at -1.1 degrees C for the first 24 h, at 4 degrees C for 144 h, and then treated the same as other sampling times. Sections were sampled for pH, sarcomere length, shear force, and Western blot analyses before and after storage at -5 degrees C. Shear force values were the same (P > .05) from 0 to 24 h (4.5 kg at 0 h to 4.9 kg at 24 h) then declined (P < .05) to 3.3 kg at 168 h postmortem. As evident by lack of statistical difference in the sarcomere lengths, we were successful in holding the muscle length constant. Western blot analyses of nebulin, vinculin, and troponin-T indicated that minimum degradation occurred through 12 h, was slightly increased by 24 h, and was relatively extensive by 168 h postmortem. Although limited proteolysis occurred during storage at -5 degrees C for 8 d, this by itself had no effect on shear force. Results indicate that shear force values do not increase during rigor development when muscle is prevented from shortening; thus, the toughening that occurs during the first 24 h of slaughter is most likely due to sarcomere shortening.     

Efficacies of KY62 against Leishmania amazonensis and Leishmania donovani in experimental murine cutaneous leishmaniasis and visceral leishmaniasis

Carcass measurements of 12th-rib fat thickness (CARCFAT), longissimus muscle area (CARCLMA), and weight (CARCWT) on 2,028 Brangus and Brangus-sired fed steers and heifers, as well as yearling weights (YWT) and ultrasound measures of 12th-rib fat thickness (USFAT) and longissimus muscle area (USLMA) on 3,583 Brangus bulls and heifers were analyzed to estimate genetic parameters. Data were analyzed using a six-trait animal model and an average information REML algorithm. The model included fixed effects for contemporary group and breed of dam, covariates for age at slaughter or measurement, and random animal and residual effects. Heritabilities for CARCFAT, CARCLMA, CARCWT, USFAT, USLMA, and YWT were .27+/-.05, .39+/-.05, .59+/-.06, .11+/-.03, .29+/-.04, and .40+/-.04, respectively. Genetic correlations between CARCFAT and USFAT, CARCLMA and USLMA, and CARCWT and YWT were .69+/-.18, .66+/-.14, and .61+/-.11, respectively. The favorable and moderately strong genetic correlations between carcass measurements and similar yearling breeding-animal ultrasound measurements indicate that such measurements of 12th-rib fat and longissimus muscle area are useful in predicting genetic values for carcass leanness and longissimus muscle area. Selection using yearling ultrasound measurements of breeding cattle should result in predictable genetic improvement for carcass characteristics. Inclusion of yearling ultrasound measurements for fat thickness and longissimus muscle area should enhance national cattle evaluation programs.     

Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus

These experiments were conducted to examine ultrastructural changes in longissimus from normal and callipyge lamb during 14 d of postmortem storage at 4 degrees C. Six crossbred ewe lambs (1/2 Dorset x 1/2 Romanov) were grain-fed and slaughtered at approximately 250 d of age. Leg conformation score was the basis for classifying carcasses into normal and callipyge. The normal and callipyge longissimus had mean Warner-Bratzler shear force of 2.8 (2.7, 2.4, and 3.4) and 9.0 (12.2, 6.9, and 7.9) kg, respectively, after 14 d of postmortem storage. The results of transmission electron microscopy demonstrated ultrastructural changes, including sarcolemma detachment, loss of myofibril lateral attachments, and I-band breaks in normal longissimus. Detachment of sarcolemma from myofibrils occurred in both phenotypes, but it was delayed by several days in callipyge longissimus. Thus, the sarcolemma detachment seems not to contribute significantly to postmortem tenderization. The endomysium of both phenotypes did not change with postmortem storage. In normal longissimus, the percentage of fractured I-bands increased from 0% at d 1 to 11% at d 3 (P<.05) and did not change between 3 and 14 d (15%) postmortem (P>.05). However, postmortem storage did not affect (0 to 3%) the frequency of the I-band breaks in the callipyge longissimus (P>.05). Therefore, the break in the I-band region in postmortem muscle is a change that is associated with postmortem tenderization. We conclude that the major factor responsible for the toughness of meat from callipyge longissimus is the postmortem stability of myofibrils.     

Genetic parameters for sex-specific traits in beef cattle

Data from 3,593 beef heifers and 4,079 of their steer paternal half-sibs were used to estimate genetic parameters of and among female growth and reproductive traits and male carcass traits. Estimates of heritability for adjusted 205-d weight, adjusted 365-d weight, age at puberty, calving rate, and calving difficulty measured on females were .16, .38, .47, .19, and .18, respectively; estimates for calving rate and calving difficulty were expressed on a normal scale. Estimates of heritability for hot carcass weight; retail product percentage; fat percentage; bone percentage; rib eye area; kidney, pelvic, and heart fat percentage; adjusted fat thickness; marbling score; Warner-Bratzler shear force; taste panel tenderness; taste panel juiciness; and taste panel flavor that were measured on steers at an average age of 447 d (weaning age = 185, days on feed = 262) were .50, .66, .58, .54, .61, .48, .66, .71, .26, .31, .00, and .04, respectively. Genetic correlations were positive for heifer weights with hot carcass weight, fat percentage, rib eye area, adjusted fat thickness, marbling score, and Warner-Bratzler shear force, and they were negative with retail product percentage and kidney, pelvic, and heart fat percentage of steers. Age at puberty was genetically correlated with taste panel tenderness but not with other carcass traits. Calving rate had positive genetic correlations with fat percentage, rib eye area, adjusted fat thickness, and taste panel flavor, and it had negative genetic correlations with retail product percentage; bone percentage; and kidney, pelvic, and heart fat percentage. Calving difficulty had favorable genetic correlations with hot carcass weight, retail product percentage, and measures of carcass tenderness, but it was unfavorably correlated with traits that involve carcass fatness. These results indicate that selection for some traits expressed in one sex of beef cattle may result in undesirable responses in traits expressed in the opposite sex.     

Health economic benefits and quality of life during improved glycemic control in patients with type 2 diabetes mellitus: a randomized, controlled, double-blind trial

CONTEXT: Although the long-term health benefits of good glycemic control in patients with diabetes are well documented, shorter-term quality of life (QOL) and economic savings generally have been reported to be minimal or absent. OBJECTIVE: To examine short-term outcomes of glycemic control in type 2 diabetes mellitus (DM). DESIGN: Double-blind, randomized, placebo-controlled, parallel trial. SETTING: Sixty-two sites in the United States. PARTICIPANTS: A total of 569 male and female volunteers with type 2 DM. INTERVENTION: After a 3-week, single-blind placebo-washout period, participants were randomized to diet and titration with either 5 to 20 mg of glipizide gastrointestinal therapeutic system (GITS) (n = 377) or placebo (n = 192) for 12 weeks. MAIN OUTCOME MEASURES: Change from baseline in glucose and hemoglobin A1c (HbA1c) levels and symptom distress, QOL, and health economic indicators by questionnaires and diaries. RESULTS: After 12 weeks, mean (+/-SE) HbA1c and fasting blood glucose levels decreased with active therapy (glipizide GITS) vs placebo (7.5% 0.1% vs 9.3%+/-0.1% and 7.0+/-0.1 mmol/L [126+/-2 mg/dL] vs 9.3+/-0.2 mmol/L [168+/-4 mg/ dL], respectively; P<.001). Quality-of-life treatment differences (SD units) for symptom distress (+0.59; P<.001), general perceived health (+0.36; P= .004), cognitive functioning (+0.34; P=.005), and the overall visual analog scale (VAS) (+0.24; P=.04) were significantly more favorable for active therapy. Subscales of acuity (+0.38; P=.002), VAS emotional health (+0.35; P=.003), general health (+0.27; P=.01), sleep (+0.26; P=.04), depression (+0.25; P=.05), disorientation and detachment (+0.23; P= .05), and vitality (+0.22; P=.04) were most affected. Favorable health economic outcomes for glipizide GITS included higher retained employment (97% vs 85%; P<.001), greater productive capacity (99% vs 87%; P<.001), less absenteeism (losses = $24 vs $115 per worker per month; P<.001), fewer bed-days (losses = $1539 vs $1843 per 1000 person-days; P=.05), and fewer restricted-activity days (losses = $2660 vs $4275 per 1000 person-days; P=.01). CONCLUSIONS: Improved glycemic control of type 2 DM is associated with substantial short-term symptomatic, QOL, and health economic benefits.     

Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers

The objectives of this study were to examine the effects of castration on the calpain proteinase system (mu-calpain, m-calpain, and calpastatin) activities and meat tenderness. Six each, MARC III bulls and steers were slaughtered at approximately 12 mo of age. Longissimus muscle samples were obtained for determining myofibril fragmentation index, Warner-Bratzler shear force, and sensory panel evaluation at 1, 7, and 14 d postmortem, and mu- and m-calpain and calpastatin activities at 24 h postmortem. Bulls produced leaner carcasses with lower (P < .05) quality grades than did steers. Meat from bulls had higher (P < .05) shear force values than meat from steers; however, sensory panelists were unable (P > .05) to detect differences in tenderness or other sensory traits between bulls and steers. Activities of mu- and m-calpain were not affected (P > .05) by castration; however, calpastatin was higher (P < .05) in muscles from the bull carcasses. Lower (P < .05) myofibril fragmentation index values indicate that less proteolysis occurred in muscle from bulls than in muscle from steers during the first 7 d postmortem. Greater calpastatin 24-h activity may be associated with the increased shear force of meat from bulls.