Hereford yearling steers (N= 144) were alloted to one of three pasture systems: tall fescue, smooth bromegrass-red clover or orchardgrassred clover. After the grazing period, steers were finished in drylot and then serially slaughtered at 0, 56, 84 and 112 days. Carcass quality grades and yield grade numbers increased when steers were fed grain up to 112 days. Tenderness of loin steaks increased up to 84 days, after which no improvements were observed. Sensory panel scores for grassy flavor of steaks and ground beef decreased up to 112 days. Fifty-three compounds were identified in the volatiles of melted subcutaneous fat by direct sampling-gas chromatography/mass spectrometry. The major differences between volatiles from fat of forage-fed compared to grain-fed steers were the higher concentrations of 2,3-octanedione and various diterpenoids present in the samples of the forage-fed animals.

Histochemical, histological and physico-chemical parameters of the longissimus, psoas major, gluteus medius, semitendinosus and semimembranosus beef muscles were investigated. Significant differences (P < 0.05) were observed among muscles for fiber type, cross-sectional fiber area, sarcomere length, visual color, percent reflectance, myoglobin content, hemoglobin content, water-holding capacity, transmission value, pH, moisture content, ether extractable constituents and protein content. Inner and outer areas of the semitendinosus and semimembranosus muscles differ histochemically in fiber type and color.

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Pork roasts cooked to various endpoint temperatures were evaluated by sensory and chemical analyses. Increased endpoint temperatures were associated with increased cooking losses; decreased juiciness, pink color, and metallic flavor; increased graininess, brown color, and pork flavor. Increased endpoint temperatures also led to a concentration of lipid, protein and certain fatty acids. Cholesterol levels were not significantly influenced by endpoint temperature. Lipid content was decreased by removal of external fat before cooking. To minimize pink color in some muscles and maximize other sensory characteristics and yield of cooked meat, at least 71.