LAMP2 as a marker of EBV-mediated B lymphocyte transformation in the study of lysosomal storage diseases.

Following the degradative pathway, vesicles loaded with extracellular material, eventually, dock and fuse with lysosomes, acquiring specific membrane markers of these organelles and acid hydrolases responsible for digest their content. The lysosomal-associated membrane protein 2 (LAMP-2), the best characterized lysosomal membrane protein, is found in late stages of endosome maturation and may be used as a marker of lysosome-associated membranes. Lysosomal storage disorders (LSDs) are described by the absence or deficiency in hydrolase activity leading to substrate accumulation within lysosomal components and to the onset of several diseases. It is known that lymphocytes infected by Epstein-Barr virus (EBV) are able to form cytoplasmic vacuoles, which work as a storage compartment for lysosomal acidic hydrolases. At the present study, we validate the EBV as a transforming agent of B lymphocytes in stability studies of long-term stored samples, since the methods used to keep samples in liquid nitrogen and thaw them have all proven to be efficient in samples frozen for up to 2 years. To confirm and investigate some of the most prevalent LSDs in the South of Brazil-Pompe, Fabry and Gaucher diseases-we first measured the enzymatic activity of α-glicosidase, α-galactosidase, and ß-glicosidase in those cytoplasmic-formed vacuoles and then looked to LAMP-2 immunoreactivity by employing confocal microscopy techniques.

Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the "Big Six" serotypes after a simulated High Event Period Scenario.

A high event period (HEP) occurs when beef processing facilities experience an elevated rate of STEC positive trim samples. In order to avoid contaminated vacuum-packaged beef entering into commerce, primals and subprimals associated to positive trim must be treated with antimicrobials, repackaged, and retested for STEC to ensure product wholesomeness. In this study, we evaluated the efficacy of Bacteriophages (P), Peroxiacetic Acid (PAA), Acidified Sodium Chlorite (ASC), and Ultraviolet light (UV) to reduce the O157:H7 and the Big Six STEC in beef after a simulated HEP scenario. In vacuum conditions and under aerobic conditions, phage applications and a combination of P + UV led to the greatest STEC reduction, respectively (P < 0.001). Overall, treatments including bacteriophage provided best reductions when compared to non-phage treatments (P < 0.001, for both vacuum and aerobic conditions). Bacteriophage solutions provided improved control of STEC O157:H7 and the Big Six serotypes when reworking beef after a simulated HEP scenario.

Effect of one year of cryopreservation on the activity of lysosomal hydrolases from EBV-transformed lymphocytes.

BACKGROUND: The Epstein-Barr virus (EBV) was used as an agent of B lymphocyte proliferation for subsequent diagnosis of lysosomal storage disease. Due to the constant handling of long-preserved samples in our cell bank, we decided to observe the behavior and then compare cultured and frozen samples for at least one year's cryopreservation. METHODS: Twenty-five samples from healthy individuals were used to assess the possible changes in activity of enzymes ß-galactosidase, ß-glucosidase, α-iduronidase, α-galactosidase, and α-glucosidase. Transmission electron microscopy was used to confirm cell transformation of B lymphocytes into EBV-infected cells, generating lymphoblastoid cell lines. RESULTS: Transmission electron microscopy findings confirmed previous reports in the literature that is, significant and evident morphological changes in the nucleus occur after day 12 and the consequent cell transformation into EBV-infected cells. After thawing and subsequent treatment with the five enzymes utilized, we observed no significant changes in samples cryopreserved for more than one year, as compared to samples cultured for 12 days.

Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages.

Research has suggested that the incidence of Salmonella in ground beef may be associated with contaminated lymph nodes that are not removed from trimmings destined for grinding. In this study, we tested the application of bacteriophages and peroxyacetic acid solutions on trimmings and on coarse and fine ground beef to simulate different scenarios of contamination. Overall, peroxyacetic acid applications did not reduce Salmonella loads on ground beef when applied on trimmings or at any stage of grinding. When applied on contaminated trim, bacteriophage solutions at 1 × 108 PFU/g and 1 × 109 PFU/g reduced more than 1 log cfu/g of Salmonella. When applied directly on contaminated coarse or fine ground beef, bacteriophage solutions at 1 × 109 PFU/g reduced approximately 1.6 log cfu/g. Results of this study suggest that bacteriophage applications on contaminated, comminuted beef may be used as an aid to decrease Salmonella loads.

Application of MS bacteriophages on contaminated trimmings reduces Escherichia coli O157 and non-O157 in ground beef.

According to the United States Food and Drug Administration (FDA) agency, bacteriophage solutions targeting the serotype O157:H7 are Generally Recognized as Safe (GRAS) to control STEC during beef processing. However, outbreaks involving the "Big Six" STEC increased the industry concern about those serotypes. The objective of this study was to test the efficacy of MS bacteriophages to reduce the "Big Six" non-O157 STEC in beef. The lysing efficacy of phages isolated for each specific serotype varied from 96.2% to 99.9% in vitro. When applied to contaminated trim, reductions ranging from 0.7 to 1.3 Log of all STEC were observed in ground beef. Bacteriophages may provide an additional barrier against the "Big Six" STEC in ground beef. Results of this research provide support documentation to the FDA to extend GRAS status for bacteriophages as processing aids against all adulterant STEC.

Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario.

After High Event Periods, beef subprimals are usually removed from vacuum and treated with antimicrobials. After re-packaging, subprimals are tested to verify the presence of STEC. In this study, bacteriophage and organic acids were applied on beef contaminated with STEC O157:H7 to evaluate the efficiency of industry practices. Beef samples inoculated with STEC were treated with bacteriophage, lactic acid, and peroxyacetic acid and kept under vacuum or aerobic conditions. STEC loads were evaluated 30 min and 6 h after antimicrobial applications. Under aerobic conditions for 30 min and 6 h, phage reduced STEC in beef by approximately 1.4 log whereas organic acids led to a 0.5 log reduction. Under vacuum for 30 min, bacteriophage significantly reduced STEC by 1 log. No effects were observed when samples were treated with organic acids. Under vacuum after 6 h, bacteriophage reduced STEC loads by 1.4 log, lactic acid reduced by 0.6 log, and no effects were observed when peroxyacetic acid was applied.

Evaluation of palatability and muscle composition of novel value-added beef cuts.

The aim of this study was to evaluate the muscle profile of novel added-value beef cuts including the caudal tip of the M. infraspinatus (Bonanza Cut; TIP) and M. subscapularis (SUB) and two traditional sirloin steak cuts, M. gluteus medius (top sirloin; GLM) and M. rectus femoris (sirloin tip; REC). Samples were subjected to Warner-Braztler Shear Force (WBSF), sensory, cooking loss, and proximate analysis. The muscle TIP had superior values of subjective tenderness, juiciness, and slight off-flavor intensity when compared to all other muscles. The TIP and SUB were similar in WBSF. Cooking loss and moisture values of raw samples were lowest for TIP. Results suggest that TIP can provide enhanced eating experience for consumers and improved marketability for the meat industry.

Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile.

The objective of this study was to evaluate the effects of feeding wet distillers grains plus solubles (WDGS) on quality attributes of three beef muscles (longissimus lumborum, psoas major, and infraspinatus). Ninety-six, yearlings crossbred steers were randomly assigned to one of three dietary treatments (Corn, 15%, or 30% WDGS - DM basis) and fed for 133 d. No significant differences were observed in marbling score (P=0.89), marbling texture (P=0.70), and marbling distribution (P=0.36). Greater concentrations of PUFA and lower levels of 18:1(n-7) were observed in beef from steers fed 30% WDGS when compared to other treatments. Lipid oxidation was also greater in beef from steers fed 30% WDGS (P≤0.05). No significant differences were observed in sensorial attributes and Warner-Bratzler shear force (WBSF) for all muscles (P>0.05). Feeding WDGS increased PUFA and lipid oxidation, which may lead to shorter shelf life.

Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef.

This study investigated individual and combined effects of organic acids, bacteriophages, and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was inoculated with four Salmonella strains to result in a contamination level of 3.5 log CFU/g after grinding. Lactic (LA) and peroxyacetic (PAA) acids, bacteriophages (S16 and FO1a) (BA), and ultraviolet light (UV) were applied on fresh trim prior to grinding. Applications of individual or combined organic acids did not significantly decrease Salmonella populations in ground beef. Individual applications of BA and UV light decreased approximately 1 log CFU/g (P<0.05). Combined applications of BA and UV provided an optimal decrease of 2 log CFU/g (P<0.05). Organic acid applications do not reduce Salmonella populations in ground beef when applied on trim prior to grinding. Combined applications of UV and BA may be used in industry settings to improve Salmonella control in ground beef.

Analysis of the diametral compressive bond strength between composite resin and amalgam in different stages of oxidation.

AIM: Amalcomp is a technique that combines composite resin to amalgam in restorative procedures to improve esthetics and minimize the negative effects of polymerization on dental tissues. The objective of this in vitro study was to measure the diametral compressive bond strength between Fill Magic composite (Vigodent) versus Permite (DFL) or Velvalloy (SS White) amalgams in different oxidation stages. METHODS: Twenty-four cylinders of each amalgam brand were fabricated using a Teflon matrix and divided into 3 groups according to the immersion period in artificial saliva for oxidation: A (1 day), B (7 days) and C (30 days). After immersion, the amalgam cylinders were bonded to the composite specimens using the Scotch Bond Multi Use Plus (3M) bonding system. Diametral compression assays were then carried out in an EMIC-MEM 2000 universal testing machine set to 0.5 mm/min. Statistical analysis was performed using ANOVA and Tukey's test. RESULTS: The mean recorded strength (MPa) for each oxidation group was: A=9.71, B=8.21 and C=6.98 (A>B = C; P<0.01). Permite (7.24) provided significantly less adhesion to the composite than Velvalloy (9.36; P<0.05). There was no interaction between the factors alloy, resin and time. CONCLUSIONS: Under the conditions of this study, the less oxidized amalgam showed the greatest diametral compressive strength values.

Effects of long spray-chilling on water pocket development in ribeyes.

Water Pocket (WP) is a defect on beef that may lead to significant economic losses. Our hypothesis is that longer spray-chilling time increases WP incidence on ribeyes (M. longissimus thoracis). Ribeyes (28,801) were visually evaluated for the presence of WP after 24 or 72h of spray chilling. Additionally, 252 beef sides were evaluated prior to chilling to predict WP development after 24h of spray chilling. Also, the 12th rib fat thickness was measured on 313 sides and the sides were assigned to two categories of WP or no WP to evaluate fat thickness as an indicator for WP. Subcutaneous fat softness is not related to WP development, longer spray-chilling does not increase the incidence of WP in ribeyes, and thinner subcutaneous fat is an indicator for WP development.

Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products.

This research was conducted to study the effects of bacteriophage application during tumbling on Salmonella populations in ground meat and poultry. Red meat trim and poultry were inoculated with a Salmonella cocktail to result in a contamination level of 7logCFU/g in ground products. A commercial preparation containing bacteriophages S16 and Felix-O1a (FO1a) was applied during tumbling at 107 and 108PFU/ml. Samples were held at 4°C for 6h and 18h (red meat) and 30min and 6h (poultry). Overall, bacteriophage application on trim reduced 1 and 0.8logCFU/g of Salmonella in ground beef and ground pork, respectively. For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9logCFU/g, respectively. This study shows that bacteriophage application during tumbling of red meat trim and poultry can provide additional Salmonella control in ground products.

Epstein-Barr virus-induced transformation of B cells for the diagnosis of genetic metabolic disorders--enumerative conditions for cryopreservation.

Epstein-Barr virus (EBV) infection in vitro causes transformation of B cells and generates B lymphoblastoid cell lines (LCLs). These LCLs have been widely used for the diagnostic of several genetic metabolic disorders. However, up to now, efficiency of LCL generation has been based on misleading subjective analysis. In this study, quantitative analyses have been performed to indicate efficiency of B-cell transformation to measuring human lysosomal acid hydrolases associated with: GM1-gangliosidosis type I, Gaucher disease and mucopolysaccharidosis type I. Peripheral blood mononuclear cells were isolated from 13 subjects, and LCLs were produced by culturing them with EBV for 12 days. Activities of the enzymes beta-galactosidase, beta-glucosidase and alpha-iduronidase were measured before and after cryopreservation in liquid nitrogen for 30 days. Efficiency of the B-cell transformation was screened every 4 days by the enumeration of cell proliferation, cell counts and changes in granularity estimated by flow cytometry. We observed the generation of 13 LCLs. Cell transformation was confirmed by the gradual increase of cellular clusters, cell size and granularity. In addition, we determined that the activity of the enzymes mentioned above did not change following cryopreservation. These data suggest that our enumerative approach for screening of EBV-LCLs is efficient for the enzymatic determination of human lysosomal acid hydrolases and may thus replace misleading subjective analyses.

Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition, and fatty acid profile of beef.

Wet distillers grains contain approximately 65% moisture. A partially dried product [modified distillers grains plus solubles (MDGS)] contains about 50% moisture. However, both have similar nutrient composition on a dry matter basis. The objective of this study was to investigate the effects of finishing diets varying in concentration of MDGS on marbling attributes, proximate composition, and fatty acid profile of beef. Yearling steers (n = 268) were randomly allotted to 36 pens, which were assigned randomly to 0, 10, 20, 30, 40 and 50% MDGS (DM basis) and fed for 176 d before harvest. The 48-h postmortem marbling score, marbling texture, and marbling distribution were assessed by a USDA grader and 1 ribeye slice (longissimus thoracis) 7 mm thick was collected from each carcass for proximate and fatty acid analyses. Treatments did not significantly alter marbling score or marbling distribution (P ≥ 0.05). United States Department of Agriculture Choice slices had coarser marbling texture when compared with USDA Select. Although dietary treatment affected marbling texture, no consistent pattern was evident. Diets did not influence fat content, moisture, or ash of the ribeye (P ≥ 0.05). For treatments 0, 10, 30, 40 and 50%, there were positive linear relationships between marbling score and fat percentage in the ribeye (P ≤ 0.05), and all slopes were similar (P = 0.45). Feeding MDGS linearly increased stearic, linoelaidic, linoleic, linolenic, PUFA, and n-6 fatty acids. As dietary MDGS increased, linear decreases were observed in all n-7 fatty acids and cubic relationships were detected for the 18:1 trans isomers [trans-6-8-octadecenoic acid (6-8t), elaidic acid (9t), trans-10-octadecenoic acid (10t), and trans vaccenic acid (11t)]. No effects were observed for saturated fatty acids containing 6 to 14 carbons. Feeding MDGS resulted in increased PUFA, trans, and n-6 fatty acids, minimal effects on marbling texture, and no effects on the relationship of marbling to intramuscular fat content relationship.

Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles.

Calf-fed crossbred steers (n = 94) were randomly allocated to 3 dietary treatments (0%, 15%, or 30% wet distillers grains plus solubles, WDGS; DM basis) and fed for 167 d to determine the effects on quality attributes of beef. At 48 h postmortem, marbling score, marbling texture, and marbling distribution were assessed by a USDA grader. After grading, one rib eye slice (longissimus thoracis) ¼7 mm thick was excised from each carcass, trimmed of subcutaneous fat, and analyzed for fatty acid profile and lipid content. At 7 d postmortem, 48 top blades (infraspinatus), strip loins (longissimus lumborum), and tenderloins (psoas major) (16 per treatment) were removed from shoulder clods and short loins and 2 steaks were obtained to measure mineral content, fatty acid profile (except strip loins), trained sensory analysis, objective color, and lipid oxidation. Finishing diet did not influence the content of total lipid (P = 0.19) or marbling, marbling texture, or marbling distribution (P = 0.46, 0.84, 0.40, respectively). Feeding WDGS created a linear increase (P < 0.01) of PUFA in all three muscles (longissimus thoracis showed 4.90%, 5.91%, and 6.23% PUFA for 0%, 15%, and 30% WDGS, respectively). Similar responses were observed for 18:2(n-6) and total n-6 fatty acids. Conversely, lower proportions of 18:1(n-7) fatty acid were observed in beef from animals fed 30% WDGS (P < 0.01). Total trans fatty acids increased linearly in strip loin and top blade steaks (P < 0.01), whereas proportions of 16:0 and 14:1(n-5) fatty acids decreased in all muscles (P < 0.01) as WDGS increased. Diet did not affect mineral content of top blades or strip loins. For tenderloin steaks, S concentration was lower when 30% of WDGS was fed (P = 0.05). No effects on sensory attributes and Warner-Bratzler shear force were observed (P > 0.50), except a minimal effect on strip loin juiciness (5.32, 4.86, and 5.52 for 0%, 15%, and 30% WDGS, respectively; P = 0.02). Top blade and tenderloin steaks from cattle fed 30% WDGS were significantly less red (lower a* values) on d 3 of simulated retail display (P < 0.04). Inclusion of 30% WDGS in the diet resulted in higher levels of oxidation after 7 d of retail display for top blade and strip loin steaks (P < 0.01). Feeding WDGS to calf-fed steers altered fatty acid profile, increased oxidation, and decreased color stability during retail display.

Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peas.

Whole field peas were fed at 0, 10, 20, and 30% of DM to 139 yearling steers (British cross; 409 ± 31 kg of initial BW) for a 119-d finishing period. Carcass data and Choice grade strip loins (n = 98) were collected from a commercial abattoir in Lexington, Nebraska. Consumer sensory and Warner-Bratzler shear force analyses were performed on 2.5-cm strip steaks. No differences (P ≥ 0.17) were observed in final BW, ADG, DMI, and G:F of steers. Likewise, no differences (P ≥ 0.23) were observed for HCW, LM area, fat thickness at the 12th rib, yield grade, and marbling scores. However, KPH responded quadratically to increasing dietary amount of field peas (P = 0.02). Regarding the sensorial analysis, feeding peas linearly increased subjective tenderness (P < 0.01) and led to a quadratic response of overall like ratings (P = 0.01) and flavor like ratings (P = 0.12). Feeding peas did not alter (P ≥ 0.64) juiciness, but decreased shear force values linearly when quantities were increased (P = 0.02). These data suggest that feeding peas does not affect steer performance or carcass characteristics differently from dry-rolled corn, but does improve objective and subjective tenderness, overall desirability, and flavor of beef. Field peas could be fed to cattle and give positive attributes to the quality of the meat up to 30% inclusion in the diet.

Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round.

Intramuscular tenderness variation and muscle fiber orientation of beef M. adductor femoris (AF), M. biceps femoris (BF), M. gracilis (GL), M. pectineus (PT), M. sartorius (SR), M. semimembranosus (SM), M. semitendinosus (SO), M. vastus intermedius (VI), M. vastus medialis (VM), and M. vastus lateralis (VL) were investigated. The USDA Choice boxed beef subprimals were purchased and aged for 14 d from boxed date. The AF, BF, GL, PT, SR, SM, SO, VI, VM, and VL (n = 10 each) were fabricated from subprimals. Crust-frozen AF, BF, SO, SM, and VL were cut into 2.54-cm steaks perpendicular to the long axis and grilled (71 degrees C). The PT, SR, VI, and VM were grilled (71 degrees C) as whole muscles, whereas the GL was grilled after cutting into anterior and posterior regions. Grilled muscles were cut into equal size sections perpendicular to long axis of muscles. Location-specific cores were prepared from each steak/section, and Warner-Bratzler shear force (WBSF) was measured. The muscle fiber orientations of BF, PT, and VI were bipennate, SR and SO were fusiform, and AD, SM, VL, GL, and VM were unipennate. The overall mean WBSF values for BF, SO, AF, SM, PT, SR, GL, VI, VM, and VL were 5.62, 4.86, 4.18, 4.90, 3.76, 4.44, 4.75, 4.78, 4.24, and 6.53 kg, respectively. Based on WBSF values, PT was tender, BF and VL were tough, and VM, VI, SM, GL SR, AF, and SO were intermediate. The first 2 proximal steaks of long head BF were more tender than the rest (P < 0.05). In the SO, the tenderness decreased from the middle of the muscle to both ends (P < 0.05). The anterior sides of the long head BF and SO were tougher than their posterior sides (P < 0.05).The first 4 steaks of the SM were more tender than the rest of the muscle (P < 0.05). There was a significant tenderness increment from the middle of the AF and SR to both ends of each muscle (P < 0.05). The medial side of the VI was more tender than its lateral side (P < 0.05). The VM had its smallest shear force value at the most distal end compared with the rest (P < 0.05). Dry or moist heat oven roasting, as compared with grilling, significantly tenderized SO (P = 0.002) and VL (P < 0.0001) muscles. There were no significant WBSF value differences along the PT and between anterior and posterior regions of the GL. Based on WBSF ratings, PT, SR, VM, GL, and VI could be merchandized as single muscle steaks or medallions and the first 2 to 4 steaks of long head BF, SM, and AF could be marketed as premium-quality steaks. This detailed information on intramuscular tenderness and muscle fiber orientation variations of the round muscles could be used in a value added strategy for the beef round.

Feasibility of using cryopreserved lymphoblastoid cells to diagnose some lysosomal storage diseases.

OBJECTIVE: The Epstein-Barr virus (EBV) is utilized as a tool in the study of cellular biology because of its capacity to transform B-lymphocytes. For this reason, EBV is used in conservation of human B-lymphocytes for long periods for subsequent evaluation of lysosomal hydrolase activity. Lymphoblastoid cell lines have several advantages for use over other cell types, such as prompt availability and possibility to develop, characterize and standardize cell banks, to test effects of promising pharmaceutical reagents. The study below presents biochemical data that demonstrate validity of lymphoblastoid cell lines for diagnosis of GM1-gangliosidosis, Gaucher, Fabry and Pompe diseases and mucopolysaccharidosis type I. MATERIALS AND METHODS: Cultures were prepared from peripheral blood, collected from 25 normal subjects and 13 affected individuals. Enzyme activities and immunohistochemistry (IHC) were measured. Activities of enzymes beta-galactosidase, beta-glucosidase, alpha-iduronidase, alpha-galactosidase and alpha-glucosidase were measured before and after cryopreservation for 180 days. Enzymatic activity was measured when transformation was confirmed by IHC. RESULTS: We observed some significant alterations in enzymatic activity of non-cultured cells when compared to others that had been cultured for 12 days and kept frozen for 180 days. CONCLUSIONS: However, these alterations did not invalidate use of the technology of transformation of lymphoblastoid cell lines with EBV, to diagnose the diseases mentioned above, in view of the fact that the cultured cells, before and after freezing, demonstrated similar enzymatic activities.

Effect of cooking method, distiller's grains, and vitamin E supplementation on the vitamin content of value cuts from beef steers fed wet distiller's grains and solubles and supplemental vitamin E.

Vitamin E, thiamin, riboflavin, niacin, vitamin B(6), and vitamin B(12) concentrations of flat iron steaks and petite tenders from steers fed finishing rations containing 0% and 40% corn wet distiller's grains and solubles (WDGS) with and without supplemental vitamin E were determined. Feeding treatment groups were: 0% WDGS with basal vitamin E, 0% WDGS with supplemental vitamin E (500 IU daily), 40% WDGS with basal vitamin E, and 40% WDGS and supplemental vitamin E. Cattle can be fed 40% WDGS diets more economically than corn diets. The incorporation of 40% WDGS, with and without vitamin E, was hypothesized to have little effect on the vitamin concentrations of these value meat cuts. Flat iron steaks and petite tenders were broiled and/or grilled to 70 degrees C internal temperature. Mean cooking yields ranged from 68.7% to 78.2%. The majority of the vitamin concentrations of broiled and of grilled meat were significantly different (P < 0.05) from that of raw meat. Vitamin E concentrations of raw and cooked meat from steers that received supplemental vitamin E were significantly higher (P < 0.05) than those fed basal vitamin E. Significant differences in thiamin, riboflavin, vitamin B(6), and vitamin B(12) concentrations in raw flat iron steaks and in vitamin B(6) in raw petite tenders were observed by WDGS. Thiamin, vitamin B(6), and vitamin B(12) concentrations of broiled flat iron steaks were significantly different (P < 0.05) than grilled. A few differences in vitamin concentrations of the flat iron steaks and petite tenders were observed by WDGS, vitamin E supplementation, and cooking treatments, but most of the vitamin concentrations were statistically similar.