Effect of nitrite and salt on color, flavor and overalt accpetability of ham was examined. Semitendinosus pork muscles were cured with four levels of nitrite (0, 50, 100 and 150 ppm) and three levels of salt (0, 1 and 2%). Nitrite content decreased after processing and salt remained constant. The Semitendinosus muscle became darker, redder and more intensely colored as measured on the Hunterlab calorimeter. Also the increased redness was detected by panelists as nitrite increased Cured meat flavor intensity increased with increasing salt and nitrite, with salt having the greater effect. Panelists' perceptions of saltiness and sweetness were most affected by level of salt. The sample containing 50 ppm nitrite was acceptable to untrained paneL INTRODUCTION

. 1997. Effect of diet and slaughter endpoint on carcass composition and beef quality in Charolais cross steers. Can. J. Anim. Sci. 77: 403-414. One hundred and eight Charolais cross steers were used to compare forage versus grain feeding as affected by slaughter endpoint on carcass composition and palatability attributes of beef. Diets included a 97% alfalfa silage ration or 68% high moisture corn, 25% alfalfa silage ration from start of test to finish or a ration of 97% alfalfa silage from start of test to day 42 of the trial followed by the 68% high moisture corn ration until slaughter. Cattle were slaughtered at either 4, 7, or 10 mm ultrasound backfat. Grain feeding increased (P = 0.01) average daily gain and decreased (P = 0.01) days to finish, while carcass weight and grade fat were similar (P > 0.10) between diets. Palatability attributes were generally unaffected by diet with the exception of slightly less (P = 0.09) beef flavour and more (P = 0.01) off flavour in forage-fed beef versus grain-fed beef. Higher (P = 0.01) concentrations of linolenic acid and lower (P = 0.09) concentrations of oleic acid in forage-fed beef may be partially responsible for diet differences in flavour. As slaughter endpoint increased from 4 to 7 mm backfat, average daily gain, days to finish, and carcass weight increased (P = 0.01). Palatability attributes assessing juiciness and flavour did not differ (P > 0.10) between slaughter endpoints. Beef from cattle slaughtered at 10 mm backfat was rated higher (P < 0.05) for softness, tenderness, and chewiness than beef from cattle slaughtered at 4 and 7 mm finish. Slaughter endpoint effects on "tenderness" attributes may partially explain why less tender beef is entering the marketplace.Key words: Beef cattle, alfalfa, grain, palatability, shear, fatty acids Mandell, I. B., Gullett, E. A., Buchanan-Smith, J. G. et Campbell, C. P. 1997. Effets du régime alimentaire selon l'état corporel final sur la composition de la carcasse et sur la qualité de la viande de bouvillons croisés Charolais. Can. J. Anim. Sci. 77: 403-414. Cent huit bouvillons Charolais croisés ont été utilisés pour comparer l'effet de l'engraissement au fourrage et de l'engraissement au grain selon l'état corporel final désiré sur la composition de la carcasse et sur la qualité de la viande. Les régimes alimentaires étaient : 1) 97 % ensilage de luzerne, 2) 68 % maïs-grain humide et 25 % ensilage de luzerne du début à la fin de l'essai et 3) 97 % ensilage de luzerne jusqu'au 42 e jour, puis 68 % maïs-grain humide jusqu'à l'abattage. Les bêtes étaient abattues quand elles avaient 4, 7 ou 10 mm de gras de couverture, mesuré aux ultrasons. L'engraissement au grain augmentait (P = 0,01) le GMQ et réduisait (P = 0,01) la durée de l'engraissement mais il n'y avait pas de différences (P > 0,10) entre les régimes alimentaires quant au poids de la carcasse ou à la teneur officielle de gras de couverture. Les paramètres d'appétibilité ne variaient dans l'ensemble pas selon le régime d'engraissement, à l'exception d'une légère ...

No abstract

. 1998. Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers. Can. J. Anim. Sci. 78: 533-541. Forty-eight Hereford and 60 Simmental steers were used to evaluate breed differences as affected by dietary energy content on growth performance, carcass and chemical composition, and beef quality. Diets were based on corn silage, alfalfa haylage, whole corn, and SBM and were formulated to provide 2.52 to 2.81 Mcal kg -1 ME and 11.7 to 12.6% protein in the growing phase and 2.69 to 2.86 Mcal kg -1 ME and 9.7 to 10.4% protein in the finishing phase. Low-and high-energy diets were formulated for each breed with the high-energy diet for Hereford serving as the low-energy diet for Simmental. Steers were slaughtered after attaining 8 to 10 mm backfat determined by ultrasound. Higher energy diets increased (P < 0.09) average daily gain (ADG) and feed efficiency within both breeds. Hereford gained more rapidly (P = 0.074) and were more (P = 0.001) efficient in converting feed to gain than Simmental. High-energy diets decreased (P = 0.001) days on feed for both breeds and increased (P = 0.001) carcass weights for Simmental. Otherwise, carcass and chemical composition were generally unaffected by dietary energy content. Simmental were heavier (P = 0.001) and leaner (P = 0.001) than Hereford while marbling classification and intramuscular fat content were similar (P > 0.10) between breeds. While shear force decreased (P = 0.043) feeding the low-energy diet to Simmental, other shear and palatability attributes were unaffected by dietary energy content or breed. Altering dietary energy content for Hereford and Simmental influenced growth performance without affecting carcass and chemical composition and beef quality. Simmental ont été utilisés pour évaluer les différences raciales quant à l'influence du contenu énergétique de l'aliment sur les performances de croissance, sur la composition de carcasse et la composition chimique et sur la qualité de la viande. Les aliments étaient faits d'ensilage de maïs, d'ensilage de luzerne mi-fané, de maïs-grain entier et de tourteau de soja, formulés de façon à fournir de 2,52 à 2,81 Mcal kg -1 de EM et de 11,7 à 12,6 % de protéines dans la phase de croissance et de 2,69 à 2,86 Mcal kg -1 EM et de 9,7 à 10,4 % de protéine dans la phase de finition. Chaque race était exposée à un régime à haute et un à basse teneur énergétique, le régime à haute teneur utilisé pour les Hereford servant de régime à basse teneur pour les Simmental. Les bouvillons étaient abattus lorsque l'épaisseur du gras de couverture, mesurée aux ultrasons, était de 8 à 10 mm. Dans chaque race, les aliments à fort contenu énergétique donnaient lieu à un accroissement (P < 0,09) du GMQ et de l'efficacité alimentaire. Les Hereford grandissaient plus rapidement (P = 0,74) et valorisaient mieux (P = 0,01) leurs aliments que les Simmental. En outre, la durée de l'engraissement était plus courte (P = 0,001) chez les deux rac...

. 1997. Effects of diet, breed and slaughter endpoint on growth performance, carcass composition and beef quality traits in Limousin and Charolais steers. Can. J. Anim. Sci. 77: 23-32. Ninety-six Charolais and Limousin steers were used to evaluate 75% grain (whole barley or corn) diets and two slaughter endpoints (7 mm backfat or 568 kg liveweight) in an experiment designed to constrain carcass weights to under approximately 341 kg yet produce optimal beef quality. Each breed was represented by eight progeny from each of six sires. The trial was terminated after 281 d feeding regardless of individual steers attaining designated slaughter endpoints. Limited availability of dietary energy in whole-barley diets resulted in decreased (P < 0.01) average daily gain and increased (P < 0.01) dry matter intake, feed/gain and days on feed for barley-vs. corn-fed cattle. Charolais outgained (P < 0.05) Limousin but dry matter intake was similar on a g BW0 0.75 basis. Feeding to 568 kg liveweight was associated with high (P < 0.10) ADG and decreased (P < 0.05) feed/gain compared with feeding to 7 mm. Corn feeding increased (P < 0.001) carcass weights, fat deposition and longissimus muscle area. Lean deposition was greater (P < 0.01) in Limousin than Charolais. Taste panel assessment of tenderness, flavour and juiciness in longissimus muscle was generally not affected (P > 0.10) by diet, breed or slaughter endpoint. Twelve primal ribs from each of Agriculture Canada's marbling classifications (A, AA, AAA) were purchased and processed identically to ribs from the test cattle. Shear and tenderness scores were similar (P > 0.10) across test cattle and purchased ribs, despite intramuscular fat contents of 20.2, 27.1, 35.6 and 49.7 g kg -1 , respectively, for test cattle and trace, slight and small marbled ribs. Slight and small marbled ribs did have higher (P < 0.05) taste panel scores for initial juiciness and flavour than ribs from the test cattle. While 26% of carcasses from test cattle graded Canada B1 due to either inadequate finish or marbling, similar tenderness and shear scores were probably due to age of test cattle at slaughter which averaged 481 ± 45 d plus the fact that all roasts were aged 7 d prior to freezing.Key words: Charolais, Limousin, marbling, fatness, palatability, carcass weight, beef cattle, tenderness Mandell, I. B., Gullett, E.A., Wilton, J. W., Allen, O. B. et Osborne, V. R. 1997. Effets du régime alimentaire, de la race et de l'état corporel recherché de l'animal à l'abattage sur les performances de carcasse, sur la composition de la carcasse et sur les critères qualitatifs de la viande chez des bouvillons Limousins et Charolais. Can J. Anim. Sci. 77: 23-32. Nous avons évalué sur 96 bouvillons Charolais et Limousins deux régimes à base de grain entier (75 % orge ou maïs) etdeux états de carcasse à l'abattage (7 mm de gras de couverture ou 568 kg de poids corporel (PC), dans une expérience visant à maintenir le poids de carcasse en-dessous de 341 kg environ, sans rien sacrifier de la qualité de la vian...