Consumer assessment and fatty acid analysis of beef strip steaks of similar tenderness with varying marbling levels

Corbin, C.; Miller, M. F.; O’Quinn, T. G.; Legako, J. F.; Garmyn, A. J.; Hunt, M.; Brooks, C.

doi:10.1016/j.meatsci.2013.07.100

Cited by 2 publications

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“…The value placed on tenderness in the marketplace is high and has even been found that consumers are likely to pay premiums for more tender beef [ 48 ]. Many factors can greatly affect meat tenderness, such as animals’ age at slaughter, breed, marbling, and diet [ 49 – 51 ]. All animals used in the current study were of similar age and breed.…”

Section: Discussionmentioning

confidence: 99%

Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers

et al. 2021

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The red macroalgae (seaweed) Asparagopsis spp. has shown to reduce ruminant enteric methane (CH4) production up to 99% in vitro. The objective of this study was to determine the effect of Asparagopsis taxiformis on CH4 production (g/day per animal), yield (g CH4/kg dry matter intake (DMI)), and intensity (g CH4/kg ADG); average daily gain (ADG; kg gain/day), feed conversion efficiency (FCE; kg ADG/kg DMI), and carcass and meat quality in growing beef steers. Twenty-one Angus-Hereford beef steers were randomly allocated to one of three treatment groups: 0% (Control), 0.25% (Low), and 0.5% (High) A. taxiformis inclusion based on organic matter intake. Steers were fed 3 diets: high, medium, and low forage total mixed ration (TMR) representing life-stage diets of growing beef steers. The Low and High treatments over 147 days reduced enteric CH4 yield 45 and 68%, respectively. However, there was an interaction between TMR type and the magnitude of CH4 yield reduction. Supplementing low forage TMR reduced CH4 yield 69.8% (P <0.01) for Low and 80% (P <0.01) for High treatments. Hydrogen (H2) yield (g H2/DMI) increased (P <0.01) 336 and 590% compared to Control for the Low and High treatments, respectively. Carbon dioxide (CO2) yield (g CO2/DMI) increased 13.7% between Control and High treatments (P = 0.03). No differences were found in ADG, carcass quality, strip loin proximate analysis and shear force, or consumer taste preferences. DMI tended to decrease 8% (P = 0.08) in the Low treatment and DMI decreased 14% (P <0.01) in the High treatment. Conversely, FCE tended to increase 7% in Low (P = 0.06) and increased 14% in High (P <0.01) treatment compared to Control. The persistent reduction of CH4 by A. taxiformis supplementation suggests that this is a viable feed additive to significantly decrease the carbon footprint of ruminant livestock and potentially increase production efficiency.

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Section: Discussionmentioning

confidence: 99%

Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers

et al. 2021

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Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

Gardner

Vierck

Martini

et al. 2020

Meat and Muscle Biology

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The objective of this study was to determine the thermodynamic and physical properties of beef strip loin steaks of varying thicknesses and USDA quality grades cooked with high and low grill surface temperatures. Thermal characteristics described by changes in the denaturation temperature (between 55°C – 60°C) and enthalpies of protein denaturation (70°C – 75°C) both differed (P = 0.031 and P = 0.001, respectively) among thick steaks, with thick steaks cooked on a high grill surface temperature having a lower denaturation temperature and enthalpy compared with thick steaks cooked on a low grill surface temperature. No differences (P > 0.05) were observed among thin steaks for denaturation temperature or enthalpy. The elastic behaviors of the surface and center of the steaks were analyzed to determine how the microstructure of the beef responded to applied stress. The elastic behavior of steak centers was influenced in a three-way interaction (P = 0.029) between quality grade, steak thickness, and grill surface temperature. The elastic behavior of the surface of steaks was influenced by the interaction of quality grade and steak thickness (P = 0.031). These interactions, along with the differences in the thermal characteristic of proteins, suggest that the microstructure of steaks was affected by each cooking treatment group. Hardness, resilience, and chewiness were each influenced by a three-way interaction (P = 0.023; 0.014; and 0.030; respectively). Thin steaks possessed greater cohesiveness (P = 0.038) and shear force ( P = 0.007) values. Meanwhile, thin steaks exhibited lower springiness (P = 0.002). The measured alterations in thermal and physical proper- ties in the beef steaks suggest that the composition, thickness, and cooking regiments impact the microstructure of beef, and this was ultimately confirmed through textural measurements. The results of this research can be used in the design of cooking processes that match beef characteristics.

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Consumer assessment and fatty acid analysis of beef strip steaks of similar tenderness with varying marbling levels

Cited by 2 publications

References 0 publications

Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers

Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers

Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

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