Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins.

The study objective was to evaluate the effect of post-mortem aging period (14 to 49days), dry vs. wet (D vs W) type of aging on the palatability of bone-in (BI) beef short loins (n=96) and boneless (BL) strip loins (n=96) possessing United States Department of Agriculture marbling scores between Slight and Small. Warner-Bratzler shear force (WBSF) scores decreased linearly over time (P=0.0001). WBSF was not influenced by aging method or loin type. Aged flavor was higher for DBL than for DBI with WBL and WBI intermediate. Dry aging strip loins increase aged flavor yet did not improve beefy flavor compared to wet aging. Based on objective data and panelist's scores for tenderness, juiciness and aged flavor, a boneless, 28days wet aged strip steak, cooked to 71°C would provide the best combination of eating satisfaction and value.

Impact of maternal physical activity during gestation on porcine fetal, neonatal, and adolescent ovarian development.

To determine how exercise from mid to late (days 40-104) gestation impacts offspring body, uterine and ovarian weight, and ovarian cell proliferation at three different developmental stages, Yorkshire gilts were either exercised by walking (EX) or not exercised (CON). In parity 1, ovaries and uteri were collected from the heaviest (H) and lightest (L) neonates and adolescent (6 mo) offspring. In parity 2, mothers were assigned the same treatment groups, and ovaries and uteri were collected from H and L fetuses on day 94 of gestation. Body weight was greater (P < 0.02) for H than L fetuses and neonates but not affected by EX treatment at any developmental stage. Ovarian weight in L but not H neonates was greater (P < 0.02) in EX than CON. Labeling index (LI; percentage of proliferating cells) was greater (P < 0.01) in cortex than medulla regions of fetal and neonatal ovaries. In fetal ovaries, EX enhanced LI (P < 0.01), and LI was greater (P < 0.01) in H compared with L offspring. In adolescent ovaries, LI was greatest (P < 0.01) in healthy antral and least in atretic antral follicles, and LI was greater (P < 0.01) in granulosa than theca cells of healthy antral follicles. Thus, exercise increased LI in fetal but not neonatal or adolescent ovaries. Although maternal exercise during gestation influences fetal and neonatal ovarian development, impacts on fertility remain unknown.

Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts.

The objectives of this study were to educate consumers about value-added beef cuts and evaluate their palatability responses of a value cut and three traditional cuts. Three hundred and twenty-two individuals participated in the beef value cut education seminar series presented by trained beef industry educators. Seminar participants evaluated tenderness, juiciness, flavor, and overall like of four samples, bottom round, top sirloin, ribeye, and a value cut (Delmonico or Denver), on a 9-point scale. The ribeye and the value cut were found to be similar in all four attributes and differed from the top sirloin and bottom round. Correlations and regression analysis found that flavor was the largest influencing factor for overall like for the ribeye, value cut, and top sirloin. The value cut is comparable to the ribeye and can be a less expensive replacement.

Prediction of troponin-T degradation using color image texture features in 10d aged beef longissimus steaks.

The objective was to use digital color image texture features to predict troponin-T degradation in beef. Image texture features, including 88 gray level co-occurrence texture features, 81 two-dimension fast Fourier transformation texture features, and 48 Gabor wavelet filter texture features, were extracted from color images of beef strip steaks (longissimus dorsi, n = 102) aged for 10d obtained using a digital camera and additional lighting. Steaks were designated degraded or not-degraded based on troponin-T degradation determined on d 3 and d 10 postmortem by immunoblotting. Statistical analysis (STEPWISE regression model) and artificial neural network (support vector machine model, SVM) methods were designed to classify protein degradation. The d 3 and d 10 STEPWISE models were 94% and 86% accurate, respectively, while the d 3 and d 10 SVM models were 63% and 71%, respectively, in predicting protein degradation in aged meat. STEPWISE and SVM models based on image texture features show potential to predict troponin-T degradation in meat.

Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts.

A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh, reheated) prevented warmed-over flavor (WOF) in beef clod roasts. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor scores compared with fresh open-pan roast scores. Reheated roasts in oven and vacuum bags did not differ from fresh roasts for cardboardy flavor. Brothy and fat intensity were increased in reheated roasts in oven and vacuum bags compared with fresh roasts in oven and vacuum bags. Differences in TBARS were found in the interaction of heating process and roast size with the fresh and reheated large, and reheated medium roasts having the lowest values. Based on TBARS data, to prevent WOF in reheated beef roasts, a larger size roast in a cooking bag is the most effective method.

Relationship between commercially available DNA analysis and phenotypic observations on beef quality and tenderness.

Warner-Bratzler shear force values from 560 mixed breed heifers and steers were used to determine estimates of genetic selection. Cattle were marketed from 2008 to 2011, and included five feedlot based research projects at the North Dakota State University-Carrington Research Extension Center. Samples were collected for IGENITY® analysis providing information that included selection indices and estimated breeding values for carcass traits. DNA-based test results were compared with actual carcass measurements. Marbling accounted for over 10% of the variation in WBSF while hot carcass weight was the second most influential carcass trait accounting for 4% (P<0.01). Regression coefficients of IGENITY® molecular breeding value on phenotype for WBSF, marbling, ribeye area, yield grade, and fat thickness were low (R(2)=0.14, 0.02, 0.03, 0.03, and 0.02, respectively). Therefore selecting cattle for a higher degree of marbling and feeding a diet that meets or exceeds recommended nutrients for growth are the most important factors influencing beef tenderness and acceptability.

Evaluation of feedlot cattle working chute behavior relative to temperament, tenderness, and postmortem proteolysis.

The objective was to investigate if the association between working chute behavior and beef tenderness found in our previous study is related to protein degradation and calpain system activity. Crossbred steers (n=183) allotted to 16 pens were weighed every 28 d. Temperament was evaluated as exit velocity (EV), chute score (CS), and catch score (CAPS). Between 14 and 16 mo of age (606±52 kg), steers were harvested. Strip steaks were collected and aged for 14 d. Subsamples were collected at 36 h and 7d postmortem and analyzed for calpastatin activity, µ-calpain autolysis, and troponin-T degradation. Shear force (WBSF) was correlated (P<0.05) with calpastatin activity and measurements of troponin-T. Calpastatin activity, µ-calpain autolysis, and troponin-T measurements did not correlate with the measurements of EV, CS, and CAPS. Therefore, activation of the calpain system or differences in protein degradation did not appear to influence the differences in tenderness that are correlated with working chute behavior.

Effect of maternal activity during gestation on maternal behavior, fetal growth, umbilical blood flow, and farrowing characteristics in pigs.

Yorkshire gilts either remained in their individual stall from d 40 to term (CON; n = 7) or were subjected to exercise for 30 min 3 times per week from mid to late gestation (EX; n = 7) to determine the impact of increased maternal activity during gestation on maternal behavior, fetal growth, umbilical blood flow, and parturition. In parity 1, maternal body composition (10th rib back fat and LM area), maternal behavior, and farrowing characteristics were recorded. In parities 1 and 2, fetal growth, fetal heart rate, pulsatility index and resistance index, and umbilical blood flow were monitored beginning at d 39 of gestation continuing to d 81 of gestation. Exercise continued until d 104. Gilts allowed to exercise sat less (P < 0.01), stood more (P < 0.01), tended (P = 0.06) to lie down less, and had fewer postural changes (P < 0.01) compared with CON gilts. Umbilical blood flow increased (P < 0.01) in EX compared with CON gilts. Moreover, gilts had greater (P < 0.01) umbilical blood flow in their first parity compared with their second. Indices of vascular resistance were not affected (P ≥ 0.15) by maternal treatment; however, EX gilts reached peak pulsatility index earlier than CON gilts (56.2 vs. 64.3 ± 3.6 d). Fetal weights, piglet birth weights, placental weight, interval between piglet births, and blood lactate of newborn piglets were unaffected (P ≥ 0.15) by maternal treatment. Although maternal exercise during gestation in the pig increased umbilical blood flow and appeared to reduce maternal restlessness, impacts on offspring development in postnatal life are not known.

Predicting beef tenderness using color and multispectral image texture features.

The objective of this study was to investigate the usefulness of raw meat surface characteristics (texture) in predicting cooked beef tenderness. Color and multispectral texture features, including 4 different wavelengths and 217 image texture features, were extracted from 2 laboratory-based multispectral camera imaging systems. Steaks were segregated into tough and tender classification groups based on Warner-Bratzler shear force. The texture features were submitted to STEPWISE multiple regression and support vector machine (SVM) analyses to establish prediction models for beef tenderness. A subsample (80%) of tender or tough classified steaks were used to train models which were then validated on the remaining (20%) test steaks. For color images, the SVM model correctly identified tender steaks with 100% accurately while the STEPWISE equation identified 94.9% of the tender steaks correctly. For multispectral images, the SVM model predicted 91% and STEPWISE predicted 87% average accuracy of beef tender.

The effect of flaxseed supplementation on growth, carcass characteristics, fatty acid profile, retail shelf life, and sensory characteristics of beef from steers finished on grasslands of the northern Great Plains.

The objective of this trial was to determine if daily supplementation of flaxseed for 85 d to steers finished on grasslands of the northern Great Plains would influence growth and carcass characteristics or the fatty acid profile, tenderness, and sensory characteristics of beef steaks. Eighteen Angus yearling steers (initial BW 399 ± 21 kg) were randomly divided into 3 groups. Steers in treatment 1 (FLX; n = 6) received a daily supplement of ground flaxseed (0.20% of BW), whereas steers in treatment 2 (CSBM; n = 6) received a daily supplement of ground corn and soybean meal (0.28% of BW), with contents of CP and TDN being similar to the supplement for FLX. Control steers (CONT; n = 6) were not supplemented. Treatments were given to each individual steer in side-by-side stalls and were fed from mid-August to November 7, 2007, the day before slaughter. All steers grazed growing forage from early May through the first week of November. Growth rate of steers fed FLX was 25% greater (P < 0.01) than that of steers fed CONT, but was similar (P = 0.45) to that of steers fed CSBM. No differences were observed for carcass characteristics (P ≥ 0.14), tenderness (Warner-Bratzler shear force; P ≥ 0.24), or sensory attributes (P ≥ 0.40) except for a slight off-flavor detected in steaks from steers fed FLX compared with CONT (7.4 vs. 7.8, respectively, with 8 indicating no off-flavor and 1 indicating extreme off-flavor; P = 0.07) and CSBM (7.9; P = 0.01). The n-3 fatty acids α-linolenic acid and eicosapentaenoic acid were 62 and 22% greater, respectively, in beef from steers fed FLX compared with those fed CONT (P < 0.001). The ratio of n-6 to n-3 fatty acids was smaller (P < 0.001) in beef from steers fed FLX compared with the ratios in beef from steers fed CONT and CSBM. Daily supplementation of flaxseed to steers grazing growing vegetation on the northern Great Plains may improve growth rate and enhance the n-3 fatty acid profile of the steaks.

Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork.

Pea chips are produced as a by-product when field peas are processed to produce split peas for human consumption. The objective of this experiment was to test the hypothesis that inclusion of pea chips in diets fed to finishing pigs does not negatively influence pig growth performance, carcass composition, and the palatability of pork. A total of 24 barrows (initial BW: 58.0 ± 6.6 kg) were allotted to 1 of 4 treatments and fed early finishing diets for 35 d and late finishing diets for 35 d. A corn-soybean meal (SBM) control diet and 3 diets containing pea chips were formulated for each phase. Pea chips replaced 33.3, 66.6, or 100% of the SBM in the control diet. Pigs were housed individually, and all pigs were slaughtered at the conclusion of the experiment. Overall, there were no differences (P > 0.11) in final BW, ADFI, and G:F of pigs among treatments, but there was a quadratic response in ADG (P = 0.04), with the smallest value observed in pigs fed the control diet. Dressing percentage linearly decreased (P = 0.04) as pea chips replaced SBM in diets, but there were no differences (P > 0.20) among treatments in HCW, LM area, 10th-rib backfat, lean meat percentage, and marbling. Likewise, pH in loin and ham, drip loss, and purge loss were not influenced (P > 0.13) by treatment. However, there was a quadratic response (P = 0.08) in 24-h pH in the shoulder, with the smallest value present in pigs fed the diet, in which 66.6% of the SBM was replaced by pea chips. Subjective LM color and Japanese color score standard were reduced (quadratic, P = 0.03 and 0.05, respectively) and LM b* values and hue angle were increased (quadratic, P = 0.09 and 0.10, respectively) when pea chips replaced SBM in the diets. Ham L* (quadratic, P = 0.04), a* (linear, P = 0.02), b* (quadratic, P = 0.07), color saturation (linear, P = 0.02), and hue angle (quadratic, P = 0.05) were increased when pea chips replaced SBM. However, there were no differences (P > 0.16) in shoulder and fat color. Moreover, cook loss percentage, shear force, juiciness, and pork flavor of pork chops were not different (P > 0.10) among treatments, but tenderness of pork chops linearly decreased (P = 0.04) as SBM replaced pea chips. It is concluded that all the SBM in diets fed to growing-finishing pigs may be replaced by pea chips without negatively influencing growth performance or carcass composition. However, pigs fed pea chips will have pork chops and hams that are lighter, and chops may be less tender if pigs are fed pea chips rather than corn and SBM.

The influence of dietary protein on market barrows and gilts supplemented creatine monohydrate in conjunction with a high glycemic carbohydrate.

The objective of the study was to determine if additional dietary protein improves the lean tissue deposition and carcass merit of pigs supplemented creatine monohydrate in combination with a high glycemic carbohydrate (dextrose). Forty-eight crossbred barrows and gilts (91±0.18 kg) were blocked by sex assigned to 1 of 12 pens (4 pigs/pen, 16 pigs/treatment). Treatments included: control (CON; basal diet consisting of a ground corn-soybean base), combination diet (COMBO; basal diet supplemented with 0.92% creatine monohydrate and 2.75% dextrose), and a combination high protein diet (COMBOHP; COMBO formulated to contain a minimum of 16% crude protein). Barrows on the COMBOHP gained the least 10th rib fat and expressed the highest percentage fat-free carcass lean (P<0.01) after 28 days on test. No significant treatment differences were noted in the fat and lean tissue accretion of gilts. Treatments had no affect the meat quality parameters of barrow and gilt carcasses.

Closed-chamber transepidermal water loss measurement: microclimate, calibration and performance.

The importance of transepidermal water loss (TEWL) as a measure of the skin barrier is well recognized. Currently, the open-chamber method is dominant, but it is increasingly challenged by newer closed-chamber technologies. Whilst there is familiarity with open-chamber characteristics, there is uncertainty about the capabilities of the challengers. The main issues are related to how microclimate affects TEWL measurements. The aim of this paper is to provide a framework for understanding the effects of microclimate on TEWL measurement. Part of the problem is that TEWL measurement is indirect. TEWL is the diffusion of condensed water through the stratum corneum (SC), whereas TEWL methods measure water vapour flux in the air above the SC. This vapour flux depends on (i) the rate of supply of water to the skin surface and (ii) the rate of evaporation of water from the skin surface. Rate (i) is a skin property (TEWL), rate (ii) is a microclimate property. The controlling rate for the combined process is the lower of the above two rates. Therefore, TEWL instruments measure TEWL only when TEWL is the rate-limiting process. Another problem is that SC barrier property and SC hydration are affected by the microclimate adjacent to the skin surface. This is discussed insofar as it affects the measurement of TEWL. The conclusion is that such changes occur on a timescale that is long compared with TEWL measurement times. An important aspect of TEWL measurement is calibration. We present an analysis of the traditional wet-cup method and a new droplet method that is traceable and has been independently verified by a standards laboratory. Finally, we review performance indicators of commercial closed-chamber instruments with reference to open-chamber instruments. The main findings are that TEWL readings correlate well, but there are significant differences in the other aspects of performance.

Effects of dry matter intake restriction on diet digestion, energy partitioning, phosphorus retention, and ruminal fermentation by beef steers.

Two experiments were conducted to determine the effects of DMI restriction on diet digestion, ruminal fermentation, ME intake, and P retention by beef steers. In Exp. 1, twelve Angus x steers (average initial BW = 450 +/- 18 kg) were assigned randomly to 1 of 3 diets that were formulated to promote a 1.6-kg ADG at intake levels corresponding approximately to 100% (ad libitum, AL), 90% (IR90), or 80% (IR80) of ad libitum DMI. In Exp. 2, twelve crossbred steers (average initial BW = 445 +/- 56 kg) fitted with ruminal cannulae were randomly assigned to 1 of 2 diets that were formulated to promote a 1.6-kg ADG at AL or IR80. All diets delivered similar total NE, MP, Ca, and P per day. During both experiments, fecal DM output by IR80 was less (P /= 0.20) among treatments during both experiments, whereas P retention was similar (P >/= 0.46) among treatments during Exp. 1. Total VFA and the molar proportion of acetate of AL were greater (P

Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR region.

We developed a fiber optical probe to measure spatially resolved diffuse reflectance from beef samples in VIS-NIR bandwidth of 450-950nm. The optical scattering and absorption coefficients were obtained by fitting the measurements with diffuse equation. Beef absorption coefficients are related to the sample chemical compositions such as the concentration of myoglobin and its derivatives; while scattering coefficients depend on meat structural properties such as sarcomere length and collagen concentration. Structural properties are also key factors in determining beef tenderness, therefore we hypothesize that a correlation exists between optical scattering and cooked Warner-Bratzler shear (WBS) force. Thirty-two, unfrozen beef muscle samples obtained from different animals were used in the correlation study. We found a higher scattering coefficient was associated with a higher cooked WBS. A linear regression analysis showed that sample scattering coefficients were significantly (p<0.0001) correlated to the corresponding WBS with a coefficient of determination (R(2)) of 0.59.

The influence of creatine and a high glycemic carbohydrate on the growth performance and meat quality of market hogs fed ractopamine hydrochloride.

Crossbred barrows (n=128; 85±0.91kg) were randomly allotted to one of four dietary treatments. A pelleted corn-soybean diet containing 5ppm Paylean(®) (PAY) was tested against a negative control (NCON) diet formulated to meet or exceed the National Research Council's requirements for the growing pig, a pelleted corn-soybean diet containing 0.92% creatine and 2.75% dextrose (COMBO), and a pelleted corn-soybean diet containing a combination of 5ppm Paylean(®), 0.92% creatine, and 2.75% dextrose (PAYPLUS). No treatment differences were noted when comparing ADG (P=0.66) and hot carcass weight (P=0.75). Over the 27d test, barrows fed PAY and PAYPLUS produced loins with a larger (P<0.01) loin muscle area (LMA) than those fed NCON or COMBO diets. Barrows fed the NCON diet were fatter at the 10th-rib (P<0.01) than those animals fed the remaining dietary treatments. Dietary treatment did not affect the ultimate pH (P=0.87), Japanese color score (P=0.25) or Minolta L(∗) (P=0.61) and b(∗) (P=0.56) values of the loin. Loin chops from NCON, COMBO and PAYPLUS tended (P=0.07) to contain a higher intramuscular fat content than those from barrows fed PAY. Additionally, loin chops from the NCON and COMBO fed animals were more red (higher a(∗)-value) than those chops coming from animals fed the PAY diet (P<0.01).

Serum hormone concentrations relative to carcass composition of a random allotment of commercial-fed beef cattle.

Cattle (n = 995 steers and 757 heifers) were randomly selected from a commercial abattoir (Emporia, KS) to determine the relationships between USDA quality and yield grade characteristics and serum concentrations of leptin, IGF-I, and GH. Animals were randomly selected postexsanguination on the slaughter line on 4 occasions (March, May, August, and January). Blood was collected at exsanguination and transported to the University of Missouri for analysis. Sex and hide color were recorded. Carcass data included HCW, 12th-rib fat thickness, KPH, LM area, and marbling score, which were collected from each carcass approximately 24 h postmortem. Average serum leptin concentrations were greater (P = 0.008) for heifers (11.9 ng/mL) than steers (10.9 ng/mL). Heifers had lighter carcasses (331.9 vs. 352.2 kg, P < 0.001), greater 12th-rib fat measurements (1.3 vs. 1.1 cm, P < 0.001), greater KPH (2.5 vs. 2.4%, P < 0.001), and more marbling (Small(40) vs. Small(10), P < 0.001) than steers. Positive correlations (P < 0.01) existed between leptin concentration and marbling score (r = 0.28), 12th-rib fat depth (r = 0.37), KPH (r = 0.23), and USDA yield grade (r = 0.32). Negative correlations were found between leptin and IGF-I (r = -0.11; P < 0.001) and leptin and GH (r = -0.32; P < 0.001). Negative correlations (P < 0.01) were observed for IGF-I and KPH (r = -0.23) and marbling score (r = -0.20), whereas GH was most highly negatively correlated with KPH (r = -0.23; P < 0.001). Leptin concentration accounted for variation (P < 0.001) in a model separating least squares means across USDA quality grade, separating USDA standard (8.5 ng/mL), select (10.3 ng/mL), low choice (12.2 ng/mL), and upper 2/3 choice/prime (>12.9 ng/mL) carcasses. There was no difference (P = 0.31) observed in leptin concentrations between the upper 2/3 choice and prime carcasses (12.9 and 14.2 ng/mL, respectively). Relationships within endocrine profiles and between endocrine concentrations and carcass quality characteristics may prove to be a useful tool for the prediction of beef carcass composition.

Growth performance, carcass composition, quality, and enhancement treatment of fresh pork identified through deoxyribonucleic acid marker-assisted selection for the Rendement Napole gene.

Progeny (n = 70) from unrelated, DNA tested, Rendement Napole carrier (RN-/rn+) Hampshire sires, and DNA tested, Rendement Napole normal (rn+/rn+) Yorkshire dams were genotyped for the segregating RN- allele via DNA marker-assisted methodology. Six slaughter groups ensued, with littermates all being represented within the same slaughter group. Boneless pork loins were removed from right carcass sides after a 48-h chill at 2 degrees C. The anterior portions of the loins were not enhanced, whereas the posterior sections were enhanced with a solution containing 0.5% sodium chloride and 0.5% sodium tripolyphosphate to 110% of their initial weight. Carcasses of carrier pigs had less (P < 0.05) 10th rib fat depth and a greater (P < 0.01) percentage carcass lean than carcasses of normal pigs. Postmortem LM pH of carrier pigs was lower (P < 0.002) at 3, 6, 12, and 24 h, and tended to be lower (P = 0.062) at 48 h compared with that of normal animals. Samples of LM from carrier pigs had greater (P < 0.01) glycolytic potential values, drip loss percentages, and a* values, and lower pH values at fabrication than LM from normal pigs. No genotype differences (P > 0.05) were found for LM lactate, L*, or b* values. Nonenhanced semimembranosus samples from carrier pigs exhibited greater (P < 0.05) purge loss percentages and L* values, and lower (P < 0.01) pH values than samples from normal pigs. Enhanced LM samples exhibited greater (P < 0.05) drip and purge loss percentages, greater pH, and lower L* values at fabrication, regardless of Napole status. These findings suggest that the Napole gene has a positive influence on carcass leanness but detrimental effects for lean quality, which were often further compounded when meat was subjected to enhancement treatment.

Pork quality attributes associated with bilateral carcass variation.

The objective of this study was to identify bilateral differences in pork carcass quality as influenced by single leg shackling and suspension of electrically stunned pigs. Fifty-six Genepacker x EB market barrows (118 kg) were rendered unconscious and insensible to pain via electrical stimulation. Pigs were then shackled and suspended by the right hind leg before exsanguination and remained suspended until scalding. Initial (45-min) pH values of the LM at the 10th to 11th rib interface were different (P = 0.016); shackled side loins possessed a greater i.m. pH than those loins associated with the free side of the carcass (6.26 vs. 6.10). At 24 h postmortem, loins from the shackled side had lower (P < 0.001) L* values than loins from the free side in both the sirloin (53.08 vs. 57.61) and blade (54.61 vs. 57.09) regions. Additionally, b* values were greater (P < 0.001) for loins from the shackled side than loins from the free side in the center (13.81 vs. 13.01) and blade (14.72 vs. 13.68) regions, and in the blade region, a* values were greater (P < 0.001) in the LM from the shackled side than loins from the free side (7.37 vs. 6.26). Moreover, LM chops of loins from the shackled side that were aged 21 d were rated less (P < 0.05) tough (2.74 vs. 3.95) and more (P < 0.05) juicy (4.24 vs. 3.19) than chops from the free-hanging side. However, these differences were not evident after 41 d aging. From the results of this study, it can be concluded that bilateral differences exist within the LM of a pork carcass and that these differences are likely associated with the single-leg shackling and suspension of electrically stunned pigs.

Growth rate, body composition, and meat tenderness in early vs. traditionally weaned beef calves.

One hundred forty spring-born Angus x Gelbvieh and purebred Angus steers were selected for study as early weaned (EW; average age at weaning = 90 +/- 30 d) or traditionally weaned (TW; average age at weaning = 174 +/- 37 d) steers that were non-implanted or implanted (Synovex-S, Fort Dodge Animal Health, Overland Park, KS). Initially, steers were sorted by age, sire, and farm, and then allotted randomly in a 2 x 2 factorial arrangement of treatments of EW implanted (EWI), EW nonimplanted (EWN), TW implanted (TWI), or TW nonimplanted (TWN). Ultrasound measurements (US) of LM area (LMA), 12th rib fat thickness (US-BF), and marbling (US-M) were collected every 28 d during the time that steers were on feed. At 202 d of age, EW calves had larger US-LMA, US-BF, and BW than TW calves (37.9 vs. 32.3 cm2, 0.38 vs. 0.26 cm, and 271.6 vs. 218.9 kg, respectively; P < 0.001). At slaughter, EW calves had heavier HCW (290.4 vs. 279.7 kg, respectively; P < 0.05) and greater USDA marbling scores (51.25 vs. 46.26, respectively; P < 0.05) than TW calves; more EW steers graded USDA Choice or greater (P = 0.05). However, no differences were detected in BW (P = 0.15), LMA (P = 0.39), BF (P = 0.45), or liver abscess scores (P = 0.41). Twenty-four implanted steers were selected from the original group of 140 and sorted into two slaughter groups of 12. Twelve implanted steers from each weaning group, matched in slaughter BW but differing in age, were subsampled at slaughter to assess the effect of weaning age and chronological age on muscle tenderness. Younger animals had lower Warner-Bratzler shear force values (P < 0.001) than older calves after 14 d of postmortem aging; however, no differences were found in tenderness after 21 d of aging. Furthermore, there was greater variance (P < 0.001) in Warner-Bratzler shear force values among younger, EW steers vs. older, TW steers. These data provide evidence that early weaning of beef calves may be used as a tool to more effectively manage the cow-calf production system without compromising the quality of the offspring.