THE EFFECTS OF FEEDING ELEVATED LEVELS OF VITAMINS D3 AND E ON BEEF QUALITY

Yearling (12 Angus, 12 Wagyu ≥ Angus) and 2-year old heifers (12 Angus, 12 Wagyu ≥ Angus) were fed elevated levels of Vitamin D ₃ and/or Vitamin E to evaluate beef quality. Warner-Bratzler shear force (WBS) and sensory characteristics were determined on steaks from the Longissimus lumborum (LL) aged 21 days and on steaks from the Gluteus medius (GM) and Psoas major (PM) aged 7 days. Steaks were cut from all muscles, displayed for 5 days then L * value and hue angle were determined. Vitamin E supplemented heifers received the highest sensory tenderness and juiciness scores, while no differences were observed among other treatments. D ₃+ E supplemented Angus LL had higher WBS values than other treatments and breeds. Display time affected both color measures for all muscles, but especially hue angles of GM and PM. Vitamin treatment affected LL and GM color measures in yearlings to a greater extent than in 2-year olds.     

Urban land use separability as a function of radar polarization

Abstract

In this study the relationship between urban land use features and radar polarization was examined. Statistical tests were applied to density readings of HH-and HV-polarized X-band SAR imagery to determine: (1) differences in signal return among urban land use categories within a single polarization and (2) variations in signal return between polarizations for individual land use categories. Only one category produced a statistical difference between polarizations. Although some categories were separable on both polarizations, others were separable only on a single polarization. Possible reasons are discussed along with an observed clustering of classes by signal response/grey tone.     

Process and Characteristics for a Surimi-like Material Made from Beef or Pork

Beef or pork was chopped, screened, and washed; water was removed by centrifugation to make surimi-like, water-washed beef or pork. Processing parameters were evaluated to develop the optimum processing techniques to yield the most functional material. Regardless of fat content in the starting material, water-washed beef or pork contained <1% fat. Water-washed muscle was lighter (reduced redness and yellowness) than the original starting material but had more color than fish surimi. Washed beef or pork formed gels with greater hardness than commercial fish surimi above 55°C after heating at 0.5°C/min. Salt soluble protein of water-washed beef or pork was higher than that of commercial fish surimi.     

ELECTROGENERATIVE OXIDATION OF ETHANOL TO ACETALDEHYDE

Ethanol enriched vapor streams from twenty-five volume percent ethanol-water mixtures can be selectively oxidized with porous platinum electrodes and sulfuric acid electrolyte in the elec-trogeneratice mode to give acetaldehyde. Acetaldehyde yield from ethanol depends on potential and feed rate of ethanol vapor in the carrier gas stream. Control of conversions of ethanol to acetaldehyde in the range of 3 to more than 60 percent in a single stage is demonstrated. It is shown that at moderate flow rates for selective conversion there is a preferred potential range at which to operate the electrogenerative reactor.     

PORCINE LONGISSIMUS GLYCOLYTIC POTENTIAL LEVEL EFFECTS ON GROWTH PERFORMANCE, CARCASS, AND MEAT QUALITY CHARACTERISTICS

Animals (n = 72) with longissimus glycolytic potential (GP) values ranging from 113.8 to 301.1 μmol/g of tissue, were classified as having low (n = 24), moderate (n = 24), and high (n = 24) GP levels. Meat quality measurements such as longissimus ultimate pH and subjective color score decreased, while Hunter L* values, percentage drip loss and purge loss increased for animals classified as having either high or moderate GP levels compared to those with low GP values. Animals with higher GP had decreased longissimus protein content and improved taste panel tenderness scores and lower shear force indicating superior eating quality. Increasing aging time from 2 to 21 days decreased shear force and improved taste panel tenderness scores. These data indicate that both glycolytic potential level within the muscle and aging time can have significant effects on pork quality characteristics.     

EFFECT OF ULTIMATE pH ON THE QUALITY CHARACTERISTICS OF PORK

A study was conducted to characterize the relationship between Longissimus thoracis ultimate pH(LTpH) and pork quality. Animals (n = 47) were selected based on LTpH measured at 24 h postmortem. Data were analyzed using regression procedures with ultimate pH as the independent variable, and relationships were determined to be linear (L), quadratic (Ql or cubic (C). Ultimate pH explained 79% (C) of the variation in subjective color, which increased as pH increased. Drip loss, purge loss and L* value decreased as LTpH increased (R²= 0.57C, 0.77 Q and 0.68 Q, respectively). Shear force decreased and sensory juiciness increased as LTpH increased (R²= 0.26Q and 0.46C, respectively). However, of flavor intensity increased as LTpH fell below pH 5.2 or exceeded 6.1(R²=0.52C). Increasing LTpH, up to a point, will improve fresh pork quality and processed meat properties, whereas, above approximately 6.1, of-flavor may increase.     

Nutrient Content of Special Fed Veal Ribeyes

The nutrient content of special fed veal (SFV) was analyzed and compared to previously reported values for veal and beef. Ribeyes of SFV from 8 different U.S. producers were analyzed for moisture, total fat, protein, cholesterol, folacin, thiamin, riboflavin, niacin, B₆, B₁₂, vitamin A, pantothenic acid, 16 amino acids and 8 minerals. Special fed veal was found to be similar in nutrient content to reported values for beef and veal with one exception; the Fe content of SFV was 14–25% of reported values for beef.     

Comparison of Sensory and Instrumental Texture Profile Techniques for the Evaluation of Beef and Beef-Soy Loaves

Relationships among sensory texture profile parameters, among values for textural parameters obtained through different methods of interpreting instrumental texture profile analysis (TPA) curves obtained with an Instron, and between sensory and instrumental TPA values were examined for beef and beef-soy loaves. The only singificant relationship among sensory parameters was between cohesiveness and springiness. Although a number of significant relationships existed between the various methods of interpreting instrumental parameters, a number of these were associated with secondary parameters having common primary parameters. A strong relationship was found between sensory springiness and adjusted downstroke cohesiveness. Sensory cohesiveness was related both to this instrumental parameter and to downstroke cohesiveness. Chewiness values calculated for these two methods for obtaining cohesiveness values showed strong negative associations with sensory fracturability scores.     

Palatability and Storage Characteristics of Precooked Pork Roasts

Pairs of boneless pork loins (n=10) were pumped to contain 0.5% tripolyphosphate or water and allotted to three treatments: PVC wrapped, convection oven cookery (CO); vacuum packaged, precooked and reheated in a water bath (PC); and vacuum packaged and cooked in a water bath (VP). Paired loins (n = 30) were injected with tripolyphosphate and allotted to the following treatments and storage (0, 14 or 28 days) conditions: Control (?20°C) [CO]; precooked (?20°C) [PCPR]; precooked (4°C) [PCRF]; vacuum packaged (?20°C) [VPFR]. VP and PC phosphate injected roasts were more tender and had lower cooking losses than CO roasts. After 28 days, all PC roasts had lower microbial counts than other treatments, and PC and VP roasts had improved palatability compared with CO roasts.     

EFFECTS OF TENTH RIB FAT THICKNESS ON MOISTURE, LIPID AND CHOLESTEROL CONTENT OF SUBCUTANEOUS, INTERMUSCULAR AND INTERNAL FATS

Samples from subcutaneous, intermuscular and internal fat depots of 30 crossbred pig carcasses with tenth rib fat thickness ranging from 1.5 to 4.3 cm were used to evaluate the relationships of backfat thickness and fat depot composition (moisture, lipid and cholesterol contents). Moisture and cholesterol were highest and lipid content was lowest in intermuscular fat while cholesterol was lowest (P < 0.05) in subcutaneous fat when compared to the other fat depots. Significant (P < 0.01) linear effects of tenth rib fat depth on moisture and lipid contents of all fat depots were observed. Linear effects (P < 0.05) of tenth rib fat thickness on cholesterol content of subcutaneous and internal fat depots were observed on both a wet and dry bases. However, the linear effect (P < 0.05) of tenth rib fat depth on cholesterol content in the intermuscular fat depot was observed only on a dry basis. When the three fat depots were combined, increased tenth rib fat depth resulted in decreased moisture and cholesterol contents on a dry basis while percentage lipid increased (P < 0.05).