Influence of ceftiofur sodium biobullet administration on tenderness and tissue damage in beef round muscle.

The effect of a biobullet (BB) containing freeze-dried ceftiofur sodium antibiotic on the presence of injection lesions, tissue damage, and histological properties, as well as Warner-Bratzler shear force (WBSF), of the biceps femoris was investigated. Steer calves (n = 25) were individually identified and assigned randomly to a product administration treatment date (7, 14, 21, 28, or 35 d before slaughter). At each pre-slaughter ceftiofur BB administration time, identified steers (n = 5) were humanely placed into a standard commercial restraining chute, where a BB implant was administered from a distance of 6.09 m. Following a standard finishing period (120 d), steers were transported to a commercial beef processing and humanely slaughtered. Following a 36-h postmortem chilling (1 degree C) period, carcasses were graded and fabricated according to industry-accepted procedures. Paired muscle samples were individually identified, collected, and aged for 14 d postmortem. Muscles were dissected into 1.27-cm strips, followed by observation and palpation for the presence of injection site lesions. Preslaughter administration times of 7 and 14 d resulted in the presence of injection lesions (80 and 20%, respectively). In addition to the control samples, no muscle damage was observed in cattle treated with BB implants 21, 28, or 35 d before slaughter. Warner-Bratzler shear force measurements taken near lesions of BB steaks and in areas 5.08 cm from lesions of control steaks tended to be higher (P < 0.10) than for other BB and control sample locations. Concentrations of insoluble and soluble collagen were higher (P < 0.05) at the site of the lesion center in lesion-afflicted vs. with control steaks. Histological determinations of the relative proportions of muscle, connective tissue, and fat were altered (P < 0.05) in BB lesion-afflicted steak cores; however, these differences were negated outside the core location of BB-treated and control steaks. It seems that using the ceftiofur BB implant system within 14 d of slaughter does create injection site lesions and increase WBSF; however, when the BB implant system, containing 100 mg of freeze-dried ceftiofur sodium, was used according to the recommended procedure (> or = 30 d preslaughter), tissue damage, alterations in histological and collagen properties, and increased meat toughness were not observed.

Factors influencing consumer demand for U.S. pork exported to the Republic of Korea (South Korea).

The potential market for single-ribbed bellies and Boston butts in South Korea was characterized and quantitative selection criteria were identified for use by U.S. packers when selecting pork for export. South Korean retail meat market managers and traders/wholesalers in Seoul and Pusan were interviewed and asked to identify the quality attributes that are considered when making pork-purchasing decisions. In addition, pork labeling characteristics and meat display case measurements and space allocations were recorded in each retail store. Data from box labels were recorded in retail storage coolers to characterize pork products currently being merchandized in South Korea. Sample retail packages of belly and butt slices were collected and sent to a commercial laboratory for analysis of iodine values, ether-extractable fat content, total aerobic plate count (APC), total coliform count (TCC), and generic Escherichia coli count (ECC). No quality attributes of U.S. products exceeded the expectations of retailers. Quality attributes of U.S. pork products that exceeded the expectations of traders included presence of foreign material, marbling, tenderness, juiciness, flavor, and overall eating satisfaction. Traders/wholesalers assigned negative ratings for overall workmanship and adherence to purchase criteria for U.S. pork products. Retail APC for South Korean belly samples were higher (P < 0.05) than APC for U.S. belly samples. Retail TCC and ECC for butts and belly samples and APC for butt samples did not differ by country of origin. Retail prices for South Korean bellies were higher (P < 0.05) than prices for retail U.S. and Danish bellies. Pork butt prices did not differ (P > 0.05) by country of origin. Beef, pork, and poultry products comprised 66.8, 27.8, and 5.4%, respectively, of the total meat display case frontage. U.S. beef products occupied, on average, 18% of the total beef display area, whereas U.S. pork products comprised 2.6% of the total pork display case area.

Quantification of pork belly and boston butt quality attribute preferences of South Korean customers.

U.S. packers must have quantitative criteria for selection of pork bellies and Boston butts for export to South Korea. Pork bellies (IMPS 409A) and Boston butts (IMPS 409A, 406B, 407) were selected from normal production in a U.S. pork packing plant and transported to Seoul, South Korea, via seafreighter in refrigerated containers (frozen < -5 degrees C) or via air freight (fresh > 0 degrees C; frozen < -5 degrees C). Participants at the Seoul Food Show were surveyed about their preferences for specific quality attributes of these cuts. Bellies were selected to differ in seam fat content (low = < 20%, moderate = 20 to 40%, high = > 40% extractable fat), lean color (pale = L* > 50, medium = L* 48-50, dark = L* < 48), weight (3.36, 4.04, or 5.36 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), shape (round, wavy, square), and belly thickness (3.81, 4.32, or 4.90 cm). Boston butts were selected to differ in USDA marbling score (Slight, Small, Modest, Moderate, and Slightly Abundant), seam fat content (low = < 10%, moderate = 10 to 20% fat, high = > 20% extractable fat), lean color (pale = L* > 44, medium = L* 40-42, dark = L* < 38), weight (2.91, 3.82, or 4.66 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), and shape (square, oblong, round). In Seoul, pork subprimals were tempered (if frozen), sliced, and arrayed by quality attribute and category in a retail display case. Over 4 d of testing, attendees (n = 210) of the food show were asked to rate the displayed samples for each quality attribute on a standardized ballot. Mid-weight (3.82 kg) Boston butts that displayed Moderate or higher USDA marbling scores with moderate amounts of seam fat, Japanese lean color scores of 2 or 4, round geometric shape, and that were vacuum-packaged and transported to Korea in the freshly chilled state best characterized the quality attribute preferences of respondents. Pork bellies that exhibited moderate amounts of seam fat, Japanese lean color scores of 3, square shape, belly thickness of 3.94 cm, approximate weight of 4.04 kg, and that were vacuum-packaged and transported to Korea in the freshly chilled state best met the quality needs of South Korean customers.

Interventions to reduce microbiological contamination of beef variety meats.

Hot water and solutions of acetic acid, lactic acid, or trisodium phosphate applied by immersion or spraying, chlorine solution applied by immersion, and exposure to steam in a pasteurization system, in a cabinet, or in combination with vacuum were evaluated for their effectiveness in reducing levels of bacterial contamination on samples of beef cheek meat, large intestine, lips, liver, oxtail, and tongue. Treated samples (five per treatment) and controls were analyzed for aerobic plate counts (APCs) on tryptic soy agar and for total coliform counts (TCCs) and Escherichia coli counts (ECCs) on Petrifilm. Acetic acid (2%) immersion and trisodium phosphate (12%) spraying and immersion for 10 s were among the most effective treatments in 16, 15, and 14, respectively, of 18 comparisons for reducing APCs, TCCs, and ECCs on four or more of the six variety meats tested. Acetic acid (2%) spraying, lactic acid (2%) immersion, and hot water (78 to 80 degrees C) spraying for 10 s were among the most effective treatments for reducing APCs, TCCs, and ECCs on four or more of the six variety meats. Chlorine (0.005%) immersion and steam were among the least effective treatments for reducing APCs, TCCs, and ECCs on variety meats. The results indicated that interventions applied to decontaminate beef carcasses can also be considered for decontamination of variety meats.

Slaughter weight loss attributable to pregnancy in feedlot heifers.

Slaughter weight loss attributable to pregnancy in feedlot heifers was determined by immediate postmortem weighing of uteri and uterine contents of pregnant heifers. For each 10% pregnant animals within a group of slaughter heifers, the dressing percentage was reduced for the entire group by 0.66%.