Effects of feeder cattle frame size, muscle thickness, and age class on days fed, weight, and carcass composition.

Feeder steers (n = 189) representing nine frame size x muscle thickness subclasses were started on a high-concentrate diet as calves, yearlings, or long yearlings and slaughtered at a constant s.c. fat thickness (13.5 mm) to determine the effects of feeder cattle frame size (large, medium, small), muscle thickness (No. 1, No. 2, No. 3), and age class on carcass traits and composition. After slaughter, one side of each carcass was physically separated into muscle, fat, and bone. Subcutaneous, intermuscular, and internal fat depot percentages were calculated as proportions of total fat weight. Effects of age class, frame size, and muscle thickness were significant for time-on-feed, slaughter weight, and carcass weight. Among age classes, long yearling steers required the fewest (P < .05) days on feed and heaviest (P < .05) live weights to reach the fat thickness end point. Increased frame size and decreased muscle thickness were associated with greater time-on-feed and heavier weights at slaughter. However, the effects of muscle thickness on slaughter traits were not consistent among frame and age subclasses; effects were greatest among large-framed steers and smallest among long yearling steers. Compositional differences (P < .05) were noted among age and muscle subclasses. Long yearling steers had the lowest (P < .05) percentage of bone among all age classes and a higher (P < .05) percentage of fat than steers fed as calves. No. 2 steers had the highest (P < .05) percentage of bone and the lowest (P < .05) muscle:bone ratio among muscle thickness groups; no (P > .05) compositional differences were observed between No. 1 and No. 3 steers. Differences in muscle:bone ratio, though statistically significant, were relatively small in magnitude and were not directionally consistent with differences in muscle thickness. Differences in fat partitioning were noted among frame and muscle subclasses. Large-framed steers had the lowest (P < .05) percentage of s.c. fat and the highest (P < .05) percentage of internal fat among frame sizes. No. 3 steers deposited the lowest (P < .05) percentage of intermuscular fat and the highest (P < .05) percentage of internal fat.

Characterization of certified Angus beef steaks from the round, loin, and chuck.

Beef carcasses (n = 150) of A-maturity were selected randomly to determine baseline shear force and sensory panel ratings, assess variation in tenderness, and evaluate mean value differences between Certified Angus Beef (CAB), commodity Choice, and Select steaks. Three steaks were removed from the triceps brachii (TB), longissimus lumborum (LL), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and quadriceps femoris complex (QF), and assigned to Warner-Bratzler shear (WBSF) and sensory panel analyses. As anticipated, marbling score and measured percentage of i.m. fat were greatest (P < 0.05) for CAB, intermediate (P < 0.05) for Choice, and least (P < 0.05) for Select carcasses. A muscle x quality level interaction (P < 0.05) was observed for WBSF values and sensory panel tenderness ratings. The TB, LL, GM, and BF steaks from CAB carcasses had lower (P < 0.05) WBSF than Select steaks from the same muscles. Even though WBSF values did not differ (P > 0.05) between CAB and Choice QF and TB steaks, the LL and GM steaks from CAB carcasses were more tender (P < 0.05) than Choice-grade LL and GM steaks. The TB from Select carcasses had higher (P < 0.05) WBSF values than TB steaks from CAB or Choice carcasses, but sensory panel ratings indicated that quality level showed little consistency among the GM, SM, BF, and QF. Trained sensory panelists rated CAB LL steaks more tender (P < 0.05) than LL steaks from Choice and Select carcasses, and Choice LL steaks were evaluated as more (P < 0.05) tender than those from Select carcasses. These results demonstrate that the influence of marbling on tenderness was more evident in muscles of middle meats than in end cuts, particularly in muscles of the round.

Effects of time on feed on beef nutrient composition.

Forty-eight Angus x Hereford yearling steers were used to assess the effect of time on feed (TOF) on the nutrient composition of beef longissimus muscle (LM). Steers were fed a high-concentrate diet with the exception of the d-0 group, which served as a grass-fed control, and then were serially slaughtered at 28-d intervals during the 196-d feeding period. Steaks were removed from the 10th rib and trimmed of exterior fat and epimysial connective tissue before nutrient analysis. Intramuscular fat content doubled (P < .05) between d 84 and 112 but did not differ (P > .05) from d 0 to 84 or from d 112 to 196. This increase in fat content resulted in decreased (P < .05) concentrations of moisture, protein, and ash in the LM. Concentrations of Mg, K, and Fe in the LM increased (P < .10) with advanced TOF. The increase in the total lipid (TL) content of the LM stemmed from a proportional increase (P < .05) in neutral lipid (NL). Polar lipid (PL) remained constant (P = .33) throughout TOF. The NL and TL became more unsaturated as TOF increased, primarily due to a linear (P < .01) increase in oleic (C18:1) acid concentration. In contrast, the polyunsaturated fatty acid (PUFA) concentration in the PL exhibited a linear (P < .01) decrease across TOF. As a result, advanced TOF increased the monounsaturated fatty acid (MUFA) content by 22% and decreased the PUFA content by 72% in the LM. The ratio of hypercholesterolemic (C14 + C16):hypocholesterolemic (MUFA+PUFA) fatty acids was unaffected by increasing TOF from d 28 to 196; however, this ratio was lower (P < .05) for grass-fed controls (d 0) than for d 28 to 84 and d 196. Cholesterol content (milligrams/100 grams) changed cubically (P = .06) across TOF. Ultimately, by limiting TOF to 112 d, the beef industry could provide consumers a palatable beef product that easily fits into a healthy diet and at the same time diminishes the costs associated with external fat trim.

Evaluation of ultrasound for prediction of carcass fat thickness and longissimus muscle area in feedlot steers.

Four hundred fifty-two yearling steers from two experiments were measured for subcutaneous fat thickness and longissimus muscle area between the 12th and 13th ribs using real-time linear array ultrasound equipment. Ultrasonic predictions were compared to corresponding carcass measurements to determine accuracy of ultrasound measurements. In Exp. 1, 74% of the ultrasonic estimates of fat thickness were within 2.54 mm of carcass values (r = .81) and muscle area was predicted within 6.45 cm2 for 47% of all carcasses (r = .43). Although similar correlation coefficients between ultrasonic and carcass fat thickness were obtained in Exp. 2 (r = .82), estimates were more biased; only 62% of ultrasound estimates were within 2.54 mm of carcass measurements. Improvement in longissimus muscle area estimates was noted in Exp. 2, in which 54% of ultrasonic estimates were within 6.45 cm2 of carcass values (r = .63). The extremes for each trait proved most difficult to predict; fat thickness was underestimated on fatter cattle and muscle area was underpredicted on more heavily muscled steers. Ultrasonic measurements of fat thickness are precise and accurate in determining carcass fat thickness, but muscle area estimates are inconsistent and warrant further investigation.

Growth and carcass characteristics of pigs selected for fast or slow gain in relation to feed intake and efficiency.

Selection in pigs for either fast (line F) or slow (line S) postweaning gain was replicated in spring (SREP) and fall (FREP) farrowing groups. Littermate barrows were sampled from F and S during Generations 2, 3, and 4 of the SREP and Generation 3 of the FREP. Beginning at approximately 35 kg (OTWT), barrows were either allowed ad libitum access to feed (AL) or limited to a standard total feed intake (LIM). Blocks of the line x intake level factorial were removed from test and carcass data collected when the average weight of barrows in the block was approximately 110 kg. Carcass data were also collected on an additional barrow from each litter at OTWT to allow estimation of lean tissue gain per unit of feed consumed (LTFC) of tested barrows. In Generations 3 and 4 of the SREP, F-AL was greater (P less than .01) than S-AL for average daily intake and ADG; carcass backfat was greater (P less than .01) but LTFC tended to be less (P less than .10) for F-AL than for S-AL. When LIM was imposed in the SREP, F barrows gained faster (P less than .05) than S barrows in Generation 4, but across generation the lines did not differ for carcass backfat and LTFC was greater (P less than .01) for F than for S. In the FREP, F-AL was greater (P less than .05) than S-AL for average daily intake and ADG and was less (P less than .05) for LTFC, but F and S did not differ for these traits when LIM was imposed; carcass backfat of F was greater (P less than .01) than that of S by .46 cm under AL and .38 cm under LIM. Most of the response in ADG could be attributed to changes in intake, but results in Generation 4 of the SREP indicated that changes in efficiency had also contributed. Most of the additional intake in F vs S resulted in deposition of fat, probably due in part to the heavier weight of F-AL vs S-AL barrows.

Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability.

Angus x Hereford steers (n = 48) similar in frame size and in muscle thickness were allotted to eight groups (n = 6) of similar mean live weight for serial slaughter at 28-d intervals (0 to 196 d). Except for d-0 steers, which served as grass-fed controls, all steers were fed a high-concentrate diet during the finishing period. Upon slaughter, one side of each carcass was trimmed of subcutaneous fat in the wholesale rib region. Postmortem longissimus muscle (LM) temperature was monitored for each side during the 24-h chilling period. After quality and yield grade data were collected, rib steaks were removed and aged (7 d) and sensory traits of the steaks were evaluated. Most carcass grade traits increased linearly (P less than .01) with days on feed, whereas most sensory panel variables and marbling increased curvilinearly (P less than .05). Generally, after 56 d on feed, carcasses chilled at slower rates (P less than .05) with increased days fed. Taste panel tenderness, amount of perceived connective tissue, and shear force values peaked at 112 d and were slightly less desirable for cattle fed longer than 112 d (quadratic term, P less than .01). Postmortem muscle temperature at 2.5 h was the chilling time most highly correlated with tenderness values among untrimmed sides. Correlations for shear force with 2.5-h LM temperature, marbling score, days fed, fat thickness, and carcass weight were -.63, -.61, -.56, -.55, and -.53, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)

Effect of time on feed on performance of feedlot steers, carcass characteristics, and tenderness and composition of longissimus muscles.

Two hundred fifty-six British and Continental crossbred yearling steers (329 kg initially) were fed to study the effect of time on feed on live performance, carcass characteristics, tissue composition, and steak tenderness. Steers were divided into four slaughter groups and fed for either 105, 119, 133, or 147 d. Daily gains (carcass weight-adjusted basis) increased in a quadratic manner (P < .05; maximum at 119 d), whereas feed intake tended to increase linearly (P < .08) as cattle were fed longer. Feed conversion (carcass weight-adjusted basis) for steers fed 119 d was superior to that of steers fed for 147 d. Carcass weight, s.c. fat thickness, kidney, pelvic, and heart fat, overall carcass maturity, and yield grade increased linearly (P < .01) with time on feed. Marbling score and the percentage of cattle grading U.S. Choice increased (linearly; P < .01) with time on feed but at a decreasing rate (quadratic; P < .05). Cholesterol and total lipid concentrations in longissimus muscle increased linearly (P < .01) as time on feed increased, whereas the percentage of protein and moisture tended to decrease linearly (P < .10 and P < .01). Tenderness of ribeye steaks tended to increase linearly (P < .07) with time on feed, primarily due to a linear decrease (P < .03) in the percentage of steaks considered tough (shear force above 4.50 kg). Performance and carcass characteristics indicate that a feedlot finishing period of 119 to 133 d is ideal for British Continental crossbred yearling steers (329 kg).

Effect of anabolic implants on beef intramuscular lipid content.

Sixty ribeye steaks were used to determine the effects of anabolic implants on i.m. lipid composition of beef steers. Steaks were obtained from carcasses (346 kg) of steers assigned to four treatment groups (C = nonimplanted control; ET = 28 mg of estradiol benzoate plus 200 mg of trenbolone acetate on d 0; ET/ET = ET on d 0 and d 61; and S/ET = 20 mg of estradiol benzoate plus 200 mg of progesterone on d 0 and ET on d 61) and fed a high-concentrate diet for 127 d. Total fatty acid content of the longissimus was less (P < .05) for implanted steers. Implanting increased (P < .05) stearic and linolenic acid percentages and reduced (P < .05) oleic acid percentage but did not alter (P > .05) percentages of other fatty acids. These changes translated into increased (P < .05) percentages of saturated fatty acids and reduced (P < .05) monounsaturated fatty acids in the longissimus of implanted steers. However, on a per-steak weight basis, implanting did not alter (P > .05) the amounts of any of the individual fatty acids, but it increased (P < .05) the total cholesterol amount. Implanting with an estrogenic compound first reduced (P < .05) the percentage and total amounts of linoleic and polyunsaturated fatty acids. On a percentage basis, implanting alters fatty acid amounts; however, when the increase in ribeye size with implanting is accounted for and fatty acids are evaluated on a per-steak basis, these differences are not significant.

Health of finishing steers: effects on performance, carcass traits, and meat tenderness.

The impact of respiratory disease during a 150-d feedlot finishing period on daily gain, carcass traits, and longissimus tenderness was measured using 204 steer calves. Feedlot health status was monitored in two ways. First, clinical signs of respiratory infection were evaluated each day; treatment with antibiotic was based on degree of fever (if rectal temperature exceeded 40 degrees C then calves were treated). Steers that were treated (n = 102) had lower (P<.05) final live weights, ADG, hot carcass weights (HCW), less external and internal fat, and more desirable yield grades. Steers that were treated had a higher prevalence of carcasses that graded U.S. Standard than steers that were never treated. Second, as an alternative index of health status, lungs of all steers were evaluated at the processing plant using a respiratory tract lesion classification system; this health index included presence or absence of preexisting pneumonic lesions in the anterioventral lobes plus activity of the bronchial lymph nodes (inactive vs active). Lung lesions were present in 33% of all lungs and were distributed almost equally between treated (37%) and untreated cattle (29%). Steers with lesions (n = 87) had lower (P<.05) daily gains, lighter HCW, less internal fat, and lower marbling scores than steers without lesions. Compared to steers with lesions but inactive bronchial lymph nodes (n = 78), steers with lung lesions plus active lymph nodes had lower (P<.01) ADG and dressing percentage. Longissimus shear force values for steaks aged 7 d were lower (P = .05) from steers without lung lesions than those for steaks from steers with lung lesions. Overall, morbidity suppressed daily gains and increased the percentage of U.S. Standard carcasses. Compared to health assessment by clinical appraisal (based on elevated body temperature), classification based on respiratory tract lesions at slaughter proved more reliable statistically and, thereby, more predictive of adverse effects of morbidity on production and meat tenderness.

Effects of beta-hydroxy-beta-methyl butyrate on performance and carcass quality of feedlot steers.

Beta-hydroxy-beta-methyl butyrate (HMB), a compound formed during catabolism of leucine, was fed to 256 crossbred steers as 0 or .03% of diet dry matter. Effects on performance, carcass characteristics, and tissue composition were measured. Groups of 32 steers per diet were slaughtered after 105, 119, 133, and 147 d on feed. The HMB was fed to each group only during the final 82 d they were fed. Averaged across slaughter date, animal performance was not altered by HMB; however, an interaction between HMB and time on feed was detected. Feeding HMB increased (P < .01) daily gain of steers slaughtered at 105 d but decreased (P < .01) daily gain of steers slaughtered at 147 d. Steers fed HMB had numerically higher marbling scores that resulted in a trend toward higher carcass quality grades. Steers receiving HMB tended to have less (P < .08) s.c. fat and fewer steers with yield grades of 4 or greater (1.6 vs 4.7%). Supplementation of HMB to feedlot steers tended to increase (P < .07) the ratio of intramuscular fat to subcutaneous fat. Steers fed HMB had higher (P < .001) blood plasma concentrations of HMB (3.06 vs 1.70 mg/L) and lower (P < .03) blood plasma concentrations of cholesterol (108.4 vs 118.7 mg/dL). Feeding HMB tended to increase (P < .10) lipid content of the longissimus muscles of those steers slaughtered at 105 d.

Anabolic implant effects on steer performance, carcass traits, subprimal yields, and longissimus muscle properties.

Crossbred steers (n = 140; 353 kg) were implanted as follows: (C) control, no implant; (S) Synovex-S (20 mg estradiol benzoate + 200 mg progesterone); (R) Revalor (20 mg estradiol + 140 mg trenbolone acetate [TBA]; international dosage); (ST) S + finaplix-S (140 mg TBA); (STT) S + finaplix-S with finaplix-S reimplanted on d 58. Steers were harvested after 119 to 126 d on feed. Left sides of 40 carcasses were fabricated into boneless subprimals for two s.c. fat levels: 2.5 and .64 cm. Steers administered an estrogen (estradiol benzoate or estradiol) plus TBA gained more rapidly (P < .05) than C or S steers. Feed efficiency was improved (P < .05) with an estrogen plus TBA. No differences (P > .05) were noted among treatments for carcass s.c. fat thickness, percentage internal fat, or lean color. Carcasses from steers receiving TBA had larger (P < .05) longissimus areas and tended to have lower (P < .10) marbling scores and yield grades than C or S steers. Steers implanted with R had a lower (P < .05) percentage of U. S. Choice carcasses (51.8%) than C, S, and ST steers (82 to 86%). Shear force values for implanted steers tended to be higher (P < .10) than for controls. Implants increased (P < .05) subprimal and total side lean yields (.64 cm) compared to controls; the largest increases of 2.3 and 2.8%, respectively, occurred in steers receiving TBA plus an estrogen. Estrogen plus TBA exhibited favorable effects on gain, efficiency, and composition; however, the single estradiol plus TBA implant (R) decreased quality grade.

Effects of growth rate on carcass composition and lipid partitioning at puberty and growth hormone, insulin-like growth factor I, insulin, and metabolites before puberty in beef heifers.

The effect of three rates of gain on carcass composition, lipid partitioning, age and BW at puberty, and concentrations of growth hormone (GH), IGF-I, insulin, glucose, and NEFA in plasma were evaluated in 38 Angus x Hereford heifers. Heifers were allotted by BW and age to three treatments with a replication in each of 2 yr: full-fed (n = 13; FF) to gain 1.36 kg/d; limit-fed (n = 12; LF) to gain .68 kg/d; maintenance-full-fed (n = 13; MFF) to gain .23 kg/d for 16 wk, then full-fed to gain 1.36 kg/d. Heifers were slaughtered within 10 d after the onset of puberty. At slaughter, kidney, pelvic, and heart fat (KPH) and udder (UDDER) were separated from carcass, as was fat surrounding viscera (OM). After 48 h at 4 degrees C a carcass side was dissected into subcutaneous fat (SC), intermuscular fat (SEAM), soft tissue (SFT = inseparable lean and fat), LEAN, and BONE. In yr 1, LF heifers (431 d) were older (P < .05) than MFF heifers (371 d) at puberty, but age of FF heifers (389 d) did not differ (P > .10) from that of LF and MFF heifers. In yr 2, FF heifers (351 d) were younger (P < .05) than LF and MFF heifers (398 and 434 d, respectively). The FF heifers had greater (P < .05) BW and a greater (P < .01) percentage of lipid in the carcass at puberty than LF and MFF heifers. During the first 16 wk of treatment, concentrations of NEFA were greater in heifers with slower daily gains (MFF > LF > FF; P < .01). Concentrations of NEFA were lesser and concentrations of IGF-I and insulin were greater in plasma of FF than in that of MFF heifers during the 10 wk before puberty. Treatment significantly altered age, BW, carcass composition, and lipid partitioning at puberty in beef heifers. We conclude that the percentage of body fat is not the sole regulator of puberty, and age may be an important modulator in determining the onset of puberty in beef heifers.

Vitamin D3 supplementation of beef steers increases longissimus tenderness.

The objectives of these experiments were to determine 1) the effectiveness of supplemental vitamin D3 (VITD) on altering plasma and muscle calcium levels, 2) whether VITD supplementation improves Warner-Bratzler shear force (WBS) values of steaks from feedlot beef steers, and 3) the tenderness response curve of longissimus steaks from steers supplemented with VITD. In Exp. 1, 20 crossbred steers were assigned randomly to one of four treatment diets consisting of either 0, 2.5, 5.0, or 7.5 x 106 IU of VITD per day for 10 d. Blood samples were obtained daily during this supplementation period and 5 d thereafter (d 11 to 15). Between d 6 and 13, a linear increase (P < .01) in ionized plasma calcium concentrations was observed in steers supplemented with VITD. Compared to unsupplemented steers, serum calcium concentrations of the steers receiving 7.5 x 106 IU of VITD per day were increased 8 to 48%. In Exp. 2, longissimus samples from crossbred steers (n = 118) that were supplemented with either 0 or 5 x 106 IU of VITD per day for 7 d were obtained and aged for 7, 14, or 21 d. Following the initial 7-d postmortem aging period, VITD supplementation lowered (P < .01) WBS (.58 kg) and increased sensory tenderness rating (.6 units) compared to cuts originating from unsupplemented steers. In Exp. 3, 44 steers were supplemented with either 0 or 7.5 x 106 IU of VITD per day for 10 d immediately prior to slaughter. Results indicated that plasma and longissimus calcium concentration were higher (P < .05) for steers that received supplemental VITD. Compared with unsupplemented cuts, VITD supplementation improved WBS of cuts aged for either 7 or 14 d (P = .02 and P = .07, respectively). Sensory panelists rated samples from VITD supplemented steers as more tender than their unsupplemented counterparts. Activation of calpain proteases could be responsible for the observed tenderization due to the supplementation of VITD.

Comparison of USDA quality grade with tendertec for the assessment of beef palatability.

Carcasses (n = 265) selected to differ in USDA yield grade were evaluated by expert graders and assessed for tenderness with the Tendertec Mark III Beef Grading Instrument. Tendertec measurements were collected on longissimus lumborum muscles in both sides of each carcass. During fabrication of each left carcass side, a rib section (later converted into three steaks) was removed for aging and subsequent sensory panel evaluation at 14 d and for Warner-Bratzler shear force measurements at 14 and 28 d. Correlation coefficients for repeatability of Tendertec output variables, between left and right carcass sides, were .57, .44, .70, and .65 for Area-2, Area-2B, Power-2, and Power-2B, respectively. Correlations between Tendertec output variables and Warner-Bratzler shear force evaluations performed on steaks aged 14 or 28 d were not different from zero. Sensory panel ratings for amount of connective tissue were correlated (P < .01) with Tendertec output variables Area-2 and Area-2B (r = -.168 and -.154, respectively), and ratings for overall tenderness were correlated (P < .05) with the Area-2 output variable (r = -.131) but the coefficients were very low. Segregation analysis, using Tendertec output variables Area-2 and Power-2, significantly (P < .05) stratified sensory panel ratings for connective tissue amount and overall tenderness. Even though the Tendertec probe detected some differences in connective tissue contributions to rib steak tenderness, it was not better than USDA quality grade at segmenting A-maturity carcasses into anticipated tenderness outcomes, and thus its applicability as a grading instrument may be limited to use on more mature beef carcasses.

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

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.

Effects of USDA feeder grade and time-on-feed on carcass characteristics and cooked beef palatability.

Yearling feeder steers (n = 128), selected to vary in frame size and muscle thickness, were fed for 100, 130 or 160 days and then slaughtered. USDA grade data were collected and cooked rib steaks were evaluated for palatability attributes. Frame size was positively related to carcass weight and longissimus muscle area and negatively related to all fatness measures and to USDA yield grade. Steaks from large-framed steers received the lowest sensory panel ratings for juiciness and overall palatability. Muscle thickness of feeder steers was positively related to all measures of carcass muscling. Steaks from thinly muscled (No. 3) steers received higher ratings for juiciness and overall palatability than did steaks from thickly muscled (No. 1) steers. Large-framed or thickly muscled (No. 1) steers produced the lowest percentages of carcasses with at least Choice quality. Although some statistically significant differences were observed when the data were sorted by frame size or muscle thickness, few real trends were evident that would be of value to cattle feeders.

Muscle: Bone ratios in beef rib sections.

Thirty-eight steers and thirty heifers (14 to 17 months of age, from F(1) Hereford × Brahman cows bred to Angus or Hereford bulls), were either forage-fed for 123 days on millet-bermudagrass pasture or grain-fed for 90 days on a high-concentrate diet and were then commercially slaughtered. Warm carcass weights ranged from 167·8 kg to 324·3 kg. At 24 h post mortem, Texas Agricultural Experiment Station personnel (1) assigned scores or took measurements on each carcass for all factors used in yield grading and quality grading, (2) measured the length of hind leg (HL) and carcass length (CL) and (3) assigned a score for carcass muscling (MS) and, as appropriate, made an adjusted longissimus muscle area (ALA) evaluation. The 9th-10th-11th rib section from one side of each carcass was physically separated into longissimus muscle, fat, 'other soft tissue' and bone and ether extract determinations of the longissimus muscle and 'other soft tissue' components were made and used to adjust the yields of each of these components to a fat-free basis. Muscle to bone ratios ranged from 2·38 to 4·37. With both age and carcass weight held constant, diet, breed and sex explained only 35·8% of the variation in muscle to bone ratio. The best simple correlation with muscle to bone ratio was ALA/CL (r = ·59). Other measures significantly correlated with muscle to bone ratio included ALA (r = 0·55), MS (r = 0·50) and carcass weight (r = 0·49). Multiple regression analyses identified a three-variable subset comprised of ALA, carcass weight and CL which was related (P < 0·01) to muscle to bone ratio R(2) = 0·41). Data suggest that muscle to bone ratios differ widely among beef carcasses of similar genetic-management history and that there are carcass measures useful for predicting muscle to bone ratio.

Effect of supplemental vitamin E on the color and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systems.

Retail packages (n=384; 24 of each product in each treatment by storage combination) of ground chuck patties (GC) and top loin steaks (TL) were used to evaluate effects of dietary supplementation of Vitamin E (VITE) to cattle on product performance when packaged in a modified atmosphere case-ready packaging system (MAP). Products from control (CON) animals and cattle fed 500 IUanimal(-1)day(-1) for 124 days were evaluated. Color properties, lipid oxidation, and α-tocopherol concentration were measured. Analysis revealed a higher concentration of α-tocopherol in VITE samples compared with control samples for top loin steaks and ground chuck patties. In comparison to CON cuts, maximum display life was improved by 3 and 0.9 days with VITE for top loin steaks and ground chuck patties, respectively. This study suggests that VITE supplementation would be beneficial in improving lipid and color stability of beef products stored in high oxygen MAP packaging systems.

Common corticosteroid injections. An anatomical and evidence based review.

BACKGROUND: The injection of depot corticosteroid preparations into soft tissues and joints has been used for some time to alleviate pain in a variety of musculoskeletal conditions. However the evidence, supporting the efficacy for these procedures, until recently, has been poor. OBJECTIVES: To review the recent literature on the efficacy and toxicity of commonly used corticosteroid injections in musculoskeletal medicine and to illustrate the key anatomy of the injection sites. DISCUSSION: Injections of corticosteroid into the lateral epicondyle, subacromial bursa, carpal tunnel, knee and plantar fascia all result in short term (weeks to months) alleviation of pain and other symptoms in the studies reviewed. The natural history of these conditions, however, is that the majority of patients improve over longer periods (months to a year) whether or not an injection has been given.