National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes.

Abstract

The National Beef Quality Audit-1995 was conducted to evaluate the progress of the beef industry since the time of the National Beef Quality Audit-1991 in improving quality and consistency of beef. Nine plants were assigned for auditing to Colorado State University, Oklahoma State University, and Texas A&M University. Personnel from each institution visited three of their nine plants twice, once in the spring/summer and once in the fall/winter. Data were collected on 50% of each lot on the slaughter floor and 10% in the cooler during a single day's production (one or two shifts, as appropriate). Of the cattle audited on the slaughter floor, 47.7% had no brands, 3.0% had a shoulder brand, 16.8% had a side brand, 38.7% had a butt brand, and 6.2% had brands in multiple locations. Data revealed that 51.6% of the carcasses had no bruises, 30.9% had one bruise, 12.8% had two bruises, 3.7% had three bruises, .9% had four bruises, and .1% had more than four bruises. In addition, 7.2% of the bruises evaluated were located on the round, 41.1% were on the loin, 20.8% on the rib, and 30.8% on the chuck. Livers, lungs, tripe, heads, tongues, and whole carcasses were condemned at rates of 22.2, 5.0, 11.0, .9, 3.8, and .1%, respectively. Mean USDA yield grade and quality grade traits were as follows: USDA yield grade, 2.8; carcass weight, 338.4 kg; adjusted fat thickness, 1.2 cm; longissimus muscle area, 81.9 cm2; kidney, pelvic, and heart fat, 2.1%; USDA quality grade, High Select; overall maturity, A60; and marbling score, Small-minus.

Análise bayesiana para características de carcaça avaliadas por ultrassonografia de bovinos da raça Nelore Mocho, criados em bioma Cerrado

“…De acordo com BoLEMAN et al (1998), o rendimento de cortes cárneos, a porcentagem de gordura e a maciez da carne são alguns dos principais fatores que podem afetar a qualidade da carcaça. Nesse contexto, a mensuração da área de olho de lombo tem sido utilizada como indicadora do desenvolvimento muscular e, quando avaliada juntamente com medidas de espessura de gordura ou acabamento, fornecem informações relacionadas à qualidade da carcaça (PRADo et al, 2004).…”

Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

“…Tenderness has repeatedly been cited as the most important element for both eating quality and consumer purchasing decisions (Miller et al 2001;Platter et al 2005) and is a high priority for research in the meat industry (Boleman et al 1998;McKenna et al 2002;Garcia et al 2008). The mechanism of meat tenderisation is a well understood subject.…”

Desempenho, fibras musculares e carne de bovinos jovens de três grupos genéticos

“…Com a introdução destes programas, iniciou-se uma série de estudos visando obter produtos de melhor qualidade de carcaça e de carne. Entre estas qualidades desejáveis destacam-se o rendimento de cortes cárneos, porcentagem de gordura (subcutânea e intramuscular) na carcaça e maciez (Boleman et al, 1998). Desta maneira, várias pesquisas surgiram no intuito de se estudar as possíveis relações do tamanho à maturidade com as características de carcaça e de qualidade de carne.…”