A study was conducted to determine consumer perceptions of beef top loin steaks of known shear force and to evaluate how buying trends were modified by the tenderness and price variations of these steaks. Strip loins were cut into a 2.54-cm-thick steaks, and the center steak from each strip loin was used to determine Warner-Bratzler shear force. The remaining steaks were placed into one of the following shear force categories based on that shear force and color-coded accordingly: 1) 2.27 to 3.58 kg (Red); 2) 4.08 to 5.40 kg (White); and 3) 5.90 to 7.21 kg (Blue). Randomly recruited consumers were allowed to evaluate steaks and then purchase steaks based on their findings. A $1.10/kg price difference was placed between each category. Results of the analysis indicated that consumers were able to differentiate between the three categories of tenderness (P < .05). In addition, consumers gave higher (P < .05) juiciness and flavor ratings to Red steaks than to Blue steaks. Overall satisfaction was higher (P < .05) for Red steaks than for the other two categories of steaks. The following percentages of steaks were purchased: 1) Red, 94.6%; 2) White, 3.6%; and 3) Blue, 1.8%. These results suggest that consumers could discern between categories of tenderness and were willing to pay a premium for improved tenderness.

An experiment was conducted to evaluate the effect of dietary chromium picolinate (CrP) on growth and body composition of pigs. Twenty-four barrows (three from each of eight litters) were randomly allotted within litter to one of three treatments: 1) basal (B) diet from 19.1 to 106.4 kg BW (Control); 2) B from 19.1 to 57.2 kg BW and then B + 200 ppb of chromium as CrP from 57.2 to 106.4 kg BW (CrP-F); and 3) B + 200 ppb of chromium as CrP from 19.1 to 106.4 kg BW (CrP- GF). Average daily gain and ADFI were reduced (P < .08) and first rib fat thickness was increased (P < .08) in pigs fed CrP-GF compared with pigs fed the Control diet. Specific gravity of the carcass was not affected (P > .10) by treatment. Tenth rib fat was reduced (P < .01) in pigs fed CrP-F compared with pigs fed CrP-GF, and percentage of muscle was increased in pigs fed CrP-F (P < .09) compared with pigs fed either the Control or CrP-GF diets. Leaf fat (P < .05) and lung weights (P < .08) were reduced in pigs fed CrP-F compared with pigs fed CrP-GF. As determined by physical-chemical separation, pigs fed CrP-GF had an increased (P < .07) percentage of intermuscular fat compared with pigs fed the Control or CrP-F diets. Pigs fed CrP-F had a lesser (P < .07) percentage of total fat and a greater (P < .07) percentage of muscle than pigs fed the Control or CrP-GF diets. As determined by mechanical-chemical separation, pigs fed CrP-F had a greater (P < .10) percentage of moisture than pigs fed the Control diet and a lesser (P < .10) percentage of fat and a greater (P < .06) percentage of ash than pigs fed the Control or CrP-GF diets. Pigs fed CrP-GF had an increased (P < .04) daily fat accretion compared with pigs fed CrP-F. Sensory and shear force values were not affected by CrP, with the exception that meat from pigs fed CrP-GF had a greater (P < .10) shear force value than meat from pigs fed CrP-F. These results suggest that dietary supplementation of CrP in the finishing phase of pig production may increase muscle and decrease fat deposition; however, not all measures of muscling or fatness were improved by CrP.

Cull beef cows (n = 80) that had consumed similar grassland diets were assigned to one of four feeding periods (0, 28, 56, and 84 d) and subdivided into two groups fed either a high-energy, high-protein diet or a high-energy, low-protein diet. Treatments were designed to examine the effect of time on feed, dietary protein, and electrical stimulation on carcass traits, composition, shear force, sensory profile, collagen characteristics, and myoglobin state. Within 1 h of slaughter, the right side of each carcass was electrically stimulated, and the left side served as the control. The only trait influenced by protein level was longissimus muscle area, for which a high-protein diet resulted in larger (P < .05) longissimus muscle areas. Increased time on a high-energy diet increased USDA yield grade and sensory ratings; however, metmyoglobin and reduced myoglobin values decreased between 0 and 28 d on feed. Electrical stimulation improved lean color, shear force values, and sensory attributes. Electrical stimulation decreased shear force by 2.8 kg for 0-d carcasses. With subsequent days on feed, shear force values continued to decrease, but this effect was minimal in electrically stimulated carcasses. However, protein level did not significantly influence palatability and quality attributes. The greatest (P < .05) improvement in marbling score was observed in electrically stimulated carcasses from cows fed for 84 d. Additionally, feeding a high-protein diet for 84 d resulted in a slightly lower maturity score. Even though values for palatability and quality traits were improved by antemortem and postmortem treatments, the magnitude of improvement may not be great enough for steaks from mature fed cows to be considered as acceptable as steaks from young fed beef.

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