Source: KANSAS STATE UNIV submitted to NRP
MEAT QUALITY, SAFETY, AND BIOSECURITY
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0211774
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Jul 1, 2007
Project End Date
Jun 30, 2013
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
KANSAS STATE UNIV
(N/A)
MANHATTAN,KS 66506
Performing Department
Animal Science & Industry
Non Technical Summary
Meat quality, safety, and security are very important issues for Kansas, the United States, and internationally. This proposal will address pertinent issues related to these three focus areas with particular emphasis on issues that impact industry profitability and competitiveness.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
7125010100050%
7125010110050%
Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
5010 - Food;

Field Of Science
1100 - Bacteriology; 1000 - Biochemistry and biophysics;
Goals / Objectives
1. One aim of the project is to evaluate technologies that will result in a higher quality meat supply and increased demand for meat. 2. A second goal is to enhance consumer perception of meat quality and safety. 3. The third aim of the project is to develop recommendations to meat industry stakeholders that will result in improved meat cookery technologies, meat pasteurization, meat additives, and meat packaging and color.
Project Methods
Ante-mortem and postmortem treatments, technologies, and packaging and display strategies will be evaluated for their impacts on meat color, palatability, microbiological quality and safety.

Progress 07/01/07 to 06/30/13

Outputs
Target Audience: The target audiences for our efforts during the reporting period were academic and industry scientists in the field of Meat/Food Science in Kansas and the U.S. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? This research has been instrumental in training several graduate students in the process of finishing their graduate work. Additionally, Dr. Boyle puts on a workshop for Kansas Meat Processors where this information is shared with business owners. How have the results been disseminated to communities of interest? The results from our research have been shared directly with companies, reported at the Reciprocal Meat Conference Annual Meeting, published in the Journal of Animal Science, and published in Meat Science. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Projects were conducted to determine the optimal aging periods of blade tenderized and non-tenderized top sirloin beef steaks and ground beef products. Additionally, work was started to characterize flavor components in aged beef steaks and different quality grades of beef subprimals used in ground beef manufacturing. Also, pork quality parameters were assessed due to changes in dietary treatment. In addition, quality assessments of pork bellies used in bacon manufacturing were evaluated. Furthermore, projects were conducted to evaluate intervention strategies for controlling pathogens during jerky production, assess the perception of mold by processors in meat plant environments, investigate nutritional, quality, and sensory attributes of heritage bred and commercial broilers, and to assess quality attributes of ready-to-eat meat snacks during accelerated storage conditions.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Weber, M.J., M.E. Dikeman, J.R. Jaeger, J.A. Unruh, L. Murray, and T.A. Houser. 2013. Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat quality. Meat Sci. 93-275-281
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Ying, W., Tokach, M.D., DeRouchey, J.M., Houser T.A., Dritz S.S., Goodband R.D., Nelssen J. 2013. Effects of dietary L-carnitine and dried distillers grains with solubles on growth, carcass characteristics, and loin and fat quality of growing-finishing pigs. J. Anim. Sci. 91:3211-3219
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Garner, C.M. Highfill, J.A. Unruh, E.A.E. Boyle, and T.A. Houser. 2013. Effect of subprimal type, quality grade, and aging on sensory properties of ground beef patties. 66th Recip. Meat Conf., Auburn, AL, June 16-19. Abstract number 58.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Garner, C.M. Highfill, J.A. Unruh, M.C. Hunt, E.A.E. Boyle, and T.A. Houser. 2013. Effect of subprimal type, quality grade, and aging on display color stability of ground beef patties. 66th Recip. Meat Conf., Auburn, AL, June 16-19. Abstract number 57.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Christiansen, A.R., E.A. Boyle, K.J. Getty, D.W. Evans, and A.W. Stedry. 2013. Processors perceptions of mold on meat and in processing plant environments in Kansas. 66th Recip. Meat Conf., Auburn, AL, June 16-19. Abstract number 93.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Christiansen, A.R., E.A. Boyle, G.L. Goehring, A.J. Gaschler, and J.J. Higgins. 2013. Nutritional composition and color comparison of heritage bred chickens (120 day growth) vs. commercial (50 day growth) broilers. 66th Recip. Meat Conf., Auburn, AL, June 16-19. Abstract number 8.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Dikeman, M.E., Obuz E., Gok V., Akkaya L., and Stroda S. 2013. Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef longissimus lumborum steaks. Meat Sci 94:228-233


Progress 01/01/12 to 12/31/12

Outputs
OUTPUTS: Vacuum packaged, skinless, smoked sausage made with a combination of pork, turkey, and beef, were cooked to 64, 68, or 72C internal endpoint temperature following USDA FSIS Appendix A, and displayed at 4C for up to 120 days under light emitting diode and fluorescent lighting during storage. Minimal differences were observed in Listeria monocytogenes growth. Processors could reduce internal endpoint temperature following USDA FSIS Appendix A guidelines with minimal effect on product quality. Effects of maternal feed restriction on fetal skeletal muscle development, effects of zinc and ractopamine on skeletal muscle growth and meat quality of finishing pigs, and effects of feed regimen and growth technologies on beef meat quality and muscle fiber morphometrics were evaluated. Needle-free vaccine injections were studied in nursery age pigs. The effect of feeding glycerol in combination with dried distillers grains with solubles was evaluated in finishing pigs. Type and content of heterocyclic amines from beef, pork, and poultry products were evaluated under various cooking conditions. PARTICIPANTS: E. S. E. Boyle, M. E. Dikeman, J. Gonzalez, T. A. Houser, and J. A. Unruh. Other participants: J. Higgins, A. Gaschler, E. Obuz, L. Akaya, J. R. Jaeger, B. J. Johnson, L. Murray, S. Stroda, K. K. Uppal, K. J. K. Getty, N. Harper, A. S. Lobaton-Sulabo, J. Higgins, K. K. Uppal, N. Harper, J. J. Rodriguez, M. Villareal, O. Murillo, S. Rojas, J. Camacho, J. Jaeger, C. Reinhardt, B. M. Gerlach, L. C. Hollis, M. D. Tokach, , J. C., Nietfeld, G. A. Anderson, B. L. Goehring, and B. Barry. Partners and Collaborators: Intervet, Winston Industries, and Cargill Meat Solutions. TARGET AUDIENCES: Beef and swine producers; beef and swine processors; extension agents, livestock associations; researchers at other land grant universities; meat company owners; meat industry R&D; meat trade associations; professional associations. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Meat processors of vacuum packaged, skinless, smoked sausage made with a combination of pork, turkey, and beef could reduce internal endpoint temperature of USDA FSIS Appendix A guidelines with minimal effect on product quality. Processors of kippered beef steak and turkey tenders could use vacuum, nitrogen-flushing, or heat-sealed with an oxygen scavenger packaging and a holding time of 24 hours prior to shipping to reduce potential L. monocytogenes numbers by at least 1 log. Processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control. Bos indicus influenced cattle grown with limited nutrition in a tropic climate can be castrated early and have similar weights and cutability as bulls, with the potential benefit of enhanced tenderness the Longissimus and Gluteus medius muscles. Aging of Psoas major and Semitendinosis steaks could be limited to 7 days because there was no benefit for extended aging. Implanting and supplementing high grain rations with the beta-agonists zilpaterol, ractopamine, or a sequence of ractopamine followed by zilpaterol to cull beef cows decreased longissimus postmortem proteolysis. Longissimus muscles from cull cows fed high grain rations supplemented with the beta-agonists zilpaterol, ractopamine, or a sequence of ractopamine followed by zilpaterol can be injection-enhanced with calcium lactate to result in equal tenderness to cows not supplemented with beta-adrenergic agonists. Supplementing with zilpaterol increased collagen solubility of the Longissimus muscle and decreased shear force of the Infraspinatus muscle. Longissimus steaks from zilpaterol and ractopamine plus zilpaterol supplemented cows had decreased desmin degradation at 10 and 21 days postmortem compared to steaks from control or Ractopamine supplemented cows. Beta-agonists had no negative effects on ground beef color life or sensory traits. Needle-free vaccine injections resulted in significantly more injection site abscesses compared to traditional needle injections in nursery age pigs. Feeding glycerol in combination with dried distillers grains with solubles had minimal impact on carcass fat quality of finishing pigs. Type and content of heterocyclic amines from beef, pork, and poultry products were highly dependent on cooking conditions.

Publications

  • Bowers, L. J., M. E. Dikeman, L. Murray, and S. L. Stroda. 2012. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures. Meat Sci. 92:97-106.
  • Dutllinger A.J., DeRouchey J.M., Tokach M.D., Dritz S.S., Goodband R.D., Nelssen J.L., Houser T.A. and Sulabo R.C. 2012. Effects of increasing crude glycerol and dried distillers grains with solubles on growth performance, carcass characteristics, and carcass fat quality of finishing pigs. J. Anim. Sci. 90:840-852.
  • Gerlach B.M., Houser T.A., Hollis L.C., Tokach M.D., Nietfeld J.C., Higgins J.J., Anderson G.A., and Goehring B.L. 2012. Incidence and severity of Arcanobacterium pyogenes injection site abscesses with needle or needle-free injection. Meat Sci. 92:805-807.
  • Puangsombat K., Gadgil P, Houser T.A., Hunt M.C., and Smith J.S. 2012. Occurrence of heterocyclic amines in cooked meat products. Meat Sci. 90:739-746.
  • Weber, M. J., Dikeman, M. E., J. A., Unruh, J. R. Jaeger, L. Murray, T. A. Houser, and B. J. Johnson. 2012. Effects of sequential feeding of β-adrenergic agonists on cull cow performance, carcass characteristics, and mRNA relative abundance. J. Anim. Sci. 90:1628-1637.
  • Weber, M. J., M. E. Dikeman, J. R. Jaeger, J. A. Unruh, L. Murray, and T. A. Houser. 2013. Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat quality. Meat Sci. 93:275-281.
  • Weber, M.J., M.E. Dikeman, J.R. Jaeger, J.A. Unruh, and B.J. Johnson. 2012. Sequential feeding of β-adrenergic agonists to cull beef cows. J. Anim. Sci. 90(Suppl. 2):58.
  • Bowers, L. J., M. E. Dikeman, L. Murray, and S. L. Stroda. 2012. Cooked yields, color, tenderness, and sensory traits of beef roasts differing in connective tissue are affected by steam generation compared to dry heat convection when cooked to different endpoint temperatures. Kansas Agric. Exp. Sta. Rep. of Prog. 1065:29.
  • Dikeman, M.E., E. Obuz, V. Gok, and L. Akaya. 2012. Aging method, USDA Quality grade and endpoint temperature affect eating quality of beef Longissimus lumborum steaks. Kansas Agric. Exp. Sta. Rep. of Prog. 1065:25.
  • Dikeman, M. E. 2012. Animal breeding, management, and technology to efficiently increase productivity, meat yield, and meat quality of cattle. Proc. Recip. Meat Conf., North Dakota State Univ.
  • Gaschler, A. and M.E. Dikeman. 2012. Combined microwave and convection cooking increases post-cooking temperature rise of beef Biceps femoris muscles more than convection cooking. Kansas Agric. Exp. Sta. Rep. of Prog. 1065:28.
  • Gaschler, A., E. Boyle, and J. Higgins. 2012. The effect of internal endpoint temperature on smoked sausage quality stored under light emitting diode and fluorescent lighting. 65th Recip. Meat Conf., Fargo, ND, June 17-20, 2012.


Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: Undergraduate and graduate Meat Science courses are being taught on campus and by distance, outreach and technology transfer programming continues in the area of management practices and their impact on meat composition, quality, processing, consumer affairs, and safety. Dry and Special Bag aging resulted in excessive trim loss and required extensive labor compared to vacuum aging. A trained sensory panel revealed few, if any, differences among Dry, Vacuum and Special Bag aging; therefore, vacuum aging is the most practical. When cooking Biceps femoris roasts with a combination of microwave and convection heat, one should remove roasts from the oven at an approximately 14˚F lower temperature than for convection cooking to result in the same final endpoint temperature. One would not expect a tenderness difference between microwave/convection combination and convection cooking methods. Cooking Biceps femoris and deep pectoral roasts in a CVap, steam generation oven according to the protocol of Winston Industries provides some advantages over a dry-heat convection oven for either cooking yields and/or tenderness but no advantages for Longissimus lumborum roasts. The Muscle Biology/Meat Chemistry Laboratory has been upgraded with new equipment to conduct molecular biology work, including immunohistochemical, Western-Blot, gene expression, and SDS-PAGE fluorescent imaging and analyses. Moderate exercise of feedlot cattle increased ribeye area, decreased 12th rib fat thickness, decreased yield grade, and increased redness values of beef ribeye steaks. Moderate exercise of beef feedlot heifers did not alter fatty acid profile or instrumental tenderness of resulting beef products. Feeding sorghum dried distillers grains increased iodine value of ground pork and modified many different individual fatty acid concentrations in ground pork. Ground pork from barrows was lighter and more yellow than pork from gilts. PARTICIPANTS: E.S.E. Boyle, M. E. Dikeman, T. A. Houser, and J. A. Unruh. Other participants: Dale Blasi, Leigh Murray, S.J. Lawrence, Lindsay Bowers, Lauren Weber, Bryce Gerlach, Andrew Stickle, Kyle Steele, Carrie Highfill, Shayne Lobaton, Tawnya Roenbaugh, Brandon Goehring, J.L. Nelssen, J.A. Gunderson, Amanda Gipe, M.D. Tokach, J.M. DeRochey, S.S. Dritz, J.M. Sulabo, J.Y. Jacela, J.M. Benz, B. Goodband, J.C. Hietfeld, J.R. Bergstrom. Partners and collaborators: Cargill meat Solutions, Winston Industries, Intervet. TARGET AUDIENCES: Beef, swine, sheep, goat producers; beef, swine, sheep, and goat processors; extension agents' livestock associations; researchers at to the land grant universities; meat company owners; meat industry R&D; meat trade associations; professional societies. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Vacuum aging of beef strip loins is much more economical than dry aging methods because of much less shrink and trim loss and labor to do the trimming yet results in nearly equal palatability to dry aging of beef. When cooking beef Biceps femoris (bottom round) roasts with combination microwave/convection heat, roasts should be removed at approximately 14˚F lower temperature than for convection cooking to result in the same final endpoint temperature and results in equal tenderness. Cooking yields of Biceps femoris and deep pectoral roasts in a steam generation oven (CVap) can be increased over that of convection cooking without steam. Cooking yields and palatability of Longissimus lumborum roasts are not improved with steam-generation cooking and should be cooked with convection heat. Moderate exercise of feedlot cattle could improve carcass and meat traits. Feeding sorghum dried distillers grains to finishing pigs could improve fat quality and improve fatty acid profiles. Information was provided to target audiences through Cattlemen's Day Reports, Swine Day Reports, field day presentations, technical newsletters, short course presentations, international symposia/congresses, and meat science classes.

Publications

  • Weber L.A., Houser T.A., Boyle E.A., Faris B.R., Kastner C.L., Gerlach B.M., Stickel A.D., and Weber M.J. 2011. Determining the yield, proximate composition, and color characteristics of trimmings from hot processed and traditionally processed cull doe goats. Reciprocal Meat Conference. Manhattan, KS. U.S.A. Abstract # 87.
  • Weber L.A., DeRouchey J.M., Houser T.A., Faris B.R., Skaar G.R., Steele K.S., and Highfill C.M. 2011. Investigating composting as a viable means of disposing of goat tissue resulting from the harvest and fabrication process. Reciprocal Meat Conference. Manhattan, KS. Abstract #18.
  • Bergstrom J.R., Tokach M.D., Nelssen J.L., Dritz S.S., Goodband R.D., DeRouchey J.M., and Houser T.A. 2011. Meta-analyses to improve prediction of pork carcass fat quality. J. Animal Sci. 89 (E-Suppl. 2): (Abstr. 102)
  • Bergstrom J.R., Nelssen J.L., Houser T.A., Tokach M.D., Goodband R.D., DeRouchey J.M., and Dritz S.S. 2011. The effects of dietary astaxanthin, ractopamine HCl, and gender on the growth, carcass, and pork color characteristics of finishing pigs. J. Animal Sci. 89 (E-Suppl. 2): (Abstr. 145)
  • Lobaton-Sulabo, A.S., Axman, T.J., Getty, K.J.K., Boyle, E.A.E., Harper, N., Uppal, K.K., Barry, B., and Higgins, J.J. 2011. Package Systems and Storage Times Serve as Post-Lethality Treatments for Listeria monocytogenes on Whole Muscle Beef Jerky. Journal of Food Protection 74: 188-192.
  • Puangsombat K., Gadgil P., Houser T.A., Hunt M.C., and Smith J.S. 2011. Heterocyclic amine content in commercial ready to eat meat products. Meat Sci. 88: 227-233
  • Weber, M.J.D., Boyle, E.A.E., Getty, K.J.K., Harper, N.M., Weber, C.G., and Roenbaugh, T.L. 2011. Efficacy of Home-style Dehydrators for Controlling Salmonella on Whole-muscle Chicken. Journal of Food Protection 74: 1079-1082.
  • Weber, M.J., M.E. Dikeman, J.A. Unruh, J.R. Jaeger, L. Murray, and T.A. Houser. 2011. Effects of sequential feeding of β-adrenergic agonists on cull cow performance, carcass characteristics, and mRNA relative abundance. J. Anim. Sci. (Published online Dec. 6, 2011) http://jas.fass.org/content/early/2011/12/01/jas.2011-4285.
  • Williams, S., Roof, S., Boyle, E., Burson, D., Thippareddi, H., Geornaras, I., Sofos, J., Wiedmann, M., and Nightingale, K. 2011. Molecular ecology of Listeria monocytogenes and other Listeria species in small and very small ready-to-eat meat-processing plants. Journal of Food Protection 74: 63-77.
  • Uppal, K.K., Getty, K.J.K., Boyle, E.A.E., Harper, N., Lobaton-Sulabo, A.S., and Barry, B. 2012. Effects of packaging and storage time on survival of Listeria monocytogenes on kippered beef steak and turkey tenders. Journal of Food Science. 71: M57-M60.
  • Weber, M.J.D., Boyle, E.A.E., Getty, K.J.K., Harper, N.M., Weber, C.G., and Roenbaugh, T.L. 2011. Efficacy of Home-style Dehydrators for Controlling Salmonella on Whole-muscle Chicken. Journal of Food Protection 74: 1079-1082.
  • Skaar, G.R. and E.A.E. Boyle. 2011. Effect of tumbling or soak marination on whole muscle beef jerky compositional and sensory attributes. 64th Recip. Meat Conf., Manhattan, KS June 19-22. Abstract number 72.
  • Stickel, A., T. Houser, J. Drouillard, K. C. Olson, A. Pacheco, M. Macek, G. Parsons, K. Miller, L. Thompson, M. Dikeman, J. Unruh, and D. Blasi. 2011. Effects of supplementing dried distillers grains with solubles to heavy, yearling stocker cattle during the last 90 days of grazing to improve performance and carcass characteristics when utilizing a short feeding period. J. Anim. Sci.89(E-Suppl. 2):90(Abstr.).
  • Stickel, A., T. Houser, J. Drouillard, K. C. Olson, B. Gerlach, L. Weber, B. Goehring, G. Skaar, M. Dikeman, and J. Unruh. 2011. Effects of supplementing dried distillers grains with solubles to heavy, yearling stocker cattle during the last 90 days of grazing to improve meat quality traits when utilizing a short feeding period. J. Anim. Sci.89(E-Suppl. 2):142(Abstr.).
  • Stickel A.D., Houser T.A., Edwards L.N., Drouillard J.S., Jaeger J.R., Rozell T.G., Hollis L.C., Van Bibber C.L., and Miller K.A. 2011. Moderate exercise has minimal effect on meat quality traits in finishing heifers. Reciprocal Meat Conference. Manhattan, KS. Abstract #11.
  • Weber, M.J., M.E. Dikeman, J.A. Unruh, J.R. Jaeger, and L. Murray. 2011. Effects of feeding a single or sequence of beta-adrenergic agonists to cull cows on meat quality and muscle biochemical properties. Meat Sci. 89:368(Abstr.).
  • Bergstrom J.R., Houser T.A., Skaar G.R., Nelssen J.L., Tokach M.D. Goodband R.D., DeRouchey J.M., and Dritz S.S. 2011. The effects of dietary astaxanthin and ractopamine HCl on the growth and carcass characteristics of finishing pigs, and the color shelf-life of longissimus chops from barrows and gilts. J. Animal Sci. 89 (E-Suppl. 2): (Abstr. 146)
  • Glynn, H., A.D. Stickel, L.N. Edwards, J. Drouillard, T.Houser, T.Rozell, J.Jaeger, L.Hollis, K.Miller and C.Vanbibber. 2011. Exercise affects feedlot cattle behavior and cortisol response to handling. In: Proceedings of the 45th International Society of Applied Ethology Congress. Indianapolis, IN.
  • Asmus M.D., DeRouchey J.M., Nelssen J.L, Tokach M.D., Dritz S.S. Goodband R.D. and Houser T.A. Effects of lowering dietary neutral detergent fiber levels prior to marketing on finishing pig growth performance, carcass characteristics, carcass fat quality and intestinal weights. Kansas Swine Industry Report of Progress 2011.
  • Bergstrom J.R., Skaar G.R., Nelssen J.L., Houser T.A., Tokach M.D., Goodband R.D., DeRouchey J.M., and Dritz S.S. In progress. Effects of dietary astaxanthin and ractopamine HCl on the growth and carcass characteristics of finishing pigs and the color shelf-life of longissimus chops from barrows and gilts. Kansas Swine Industry Report of Progress 2011
  • Highfill, C. M., O. E. font, M. E.Dikeman, and D. H. Kropf. 2011. Tenderness and intramuscular lipid of most major muscles from Bos Indicus cattle is less than for Bos Taurus cattle. Kansas Agr. Expt. Sta. Rep. of Prog. 1047:21.
  • Roenbaugh, T.L., E.A.E. Boyle, A.T. Brackenridge, K.J. Getty, N.M. Harper, M.J. Weber, A.S. Lobaton-Sulabo, M.C. Hunt, and J.J. Higgins. 2011. Effect of Intrinsic Factors on Growth of Listeria monocytogenes in Sliced Deli Turkey Roast. 64th Recip. Meat Conf., Manhattan, KS June 19-22. Abstract number 91.
  • Steele K.S., M.J. Weber, E.A.E. Boyle, M.C. Hunt, A.S. Lobaton-Sulabo, C. Cundith, Y.H. Hiebert, K.A. Abrolat, J.M. Attey, S.D. Clark, D. Johnson, and T.L. Roenbaugh. 2011. Shelf Life of Five Meat Products Displayed Under Light Emitting Diode or Fluorescent Lighting. 64th Recip. Meat Conf., Manhattan, KS June 19-22. Abstract number 23.
  • Sotak K.M., Houser T.A., Goodband R.D., Tokach M.D., Dritz S.S., DeRouchey J.M., Nelssen J.L., Goehring B., and Skaar G.R. In progress. The effects of sorghum dried distillers grains with solubles on finishing pig growth performance, carcass characteristics, and fat quality. Kansas Swine Industry Report of Progress 2011
  • Skaar, G.R., and E.A.E. Boyle. 2011. Marination technique influences whole muscle beef jerky salt content and flavor intensity. Beef Cattle Research Report of Progress SPR 1047, pp. 65-68.
  • Stickel, A., T. Houser, K.C. Olson, J. Drouillard, B. Gerlach, B. Goehring, A. Pacheco, M. Macek, G. Parsons, K. Miller, L. Thompson, M. Dikeman, J. Unruh, and D. Blasi. 2011. Increasing Days on Feed for Heavy Short-Fed Yearling Stocker Cattle Improves Carcass Characteristics. KS Agri. Exp. Sta. report of Progress 1047:69-72.
  • Weber, L.A., T.A. Houser, E.A. Boyle, B.R. Faris, C.L. Kastner, B.M. Gerlach, A.D. Stickel, and M.J. Weber. 2011. Determining the yield, proximate composition, and color characteristics of trimmings from hot processed and traditionally processed cull doe goats. 64th Recip. Meat Conf., Manhattan, KS June 19-22. Abstract number 87.
  • Stickel, A., T. Houser, K.C. Olson, J. Drouillard, B. Gerlach, B. Goehring, A. Pacheco, M. Macek, G. Parsons, K. Miller, L. Thompson, M. Dikeman, J. Unruh, and D. Blasi. 2011. Supplementing Dried Distillers Grains with Solubles to Heavy Yearling Stocker Cattle Grazing Native Tallgrass Pastures During Late Summer and Fall Improves Animal Performance and Carcass Characteristics KS Agri. Exp. Sta. report of Progress 1047:52-54.


Progress 01/01/10 to 12/31/10

Outputs
OUTPUTS: 1) Cull beef cows were implanted and and assigned to the following treatments: 1) fed a grain diet for 74 days; 2) fed a grain diet for 49 days, then supplemented with ractopamine hydrochloride for 25 days; 3) fed a grain diet for 51 days, then supplemented with zilpaterol hydrochloride for 20 days; 4) fed a grain diet for 26 days, then supplemented for 26 days with ractopamine followed by zilpaterol for 20 days to evaluate effects on performance, carcass, and meat traits. 2) A steam-generating oven was compared with a conventional convection oven to examine effects of cooking method on yields, cooked color, tenderness and sensory traits of beef Longissimus lumborum, Deep pectoral, and Biceps femoris muscles. 3) Hot processing vs. traditional processing of cull meat goats was compared. 4) Composting of skeletal remains and offal products from the slaughter and fabrication of cull meat goats was evaluated. 5) Bacon quality from pigs fed varying levels of dried distillers grains with solubles and glycerol was evaluated. 6) The effects of dried distillers grain supplementation to heavy yearling stocker cattle during grazing on feedlot performance, carcass characteristics, and sensory attributes were evaluated. 7) The effect of a shortened feeding period on feedlot performance of heavy steers was evaluated. Attributes that were measured included feed intake, feed efficiency, carcass quality, and sensory characteristics. Undergraduate and graduate Meat Science courses are being taught on campus and by distance, outreach and technology transfer programming continues in the area of management practices and their impact on meat composition, quality, processing, consumer affairs, and safety. Data is distributed through outlets such as: Cattlemen's Day Reports, Swine Day Reports, Field Day Presentations, Technical Newsletters, Short Course Presentations, and International Symposia/Congresses. PARTICIPANTS: PI or Co-PI of projects include E.A.E. Boyle, M. E. Dikeman, T. A. Houser, M. C. Hunt, and J. A. Unruh. Participants include Dale Blasi, Heidi Claus, Brett Crow, Leigh Murray, Larry Hollis, Randy Phebus, Ashley Ray, Jeannine Grobbel, J.J. Higgins, S.J. Lawrence, Lindsay Bowers, Lauren Weber, Bryce Gerlach, Andrew Stickle, Kyle Steele, Carrie Highfill, Shayne Lobaton, Tawnya Roenbaugh, Brandon Goehring, J.L. Nelssen, J.A. Gunderson, Amanda Gipe, M.D. Tokach, J.M. DeRochey, S.S. Dritz, J.M. Sulabo, J.Y. Jacela, J.M. Benz, B. Goodband, J.C. Hietfeld, and J.R. Bergstrom. Partners and collaborators include Cargill Meat Solutions, Winston Industries, and Intervet. TARGET AUDIENCES: Beef, swine, sheep, and goat producers; beef swine, sheep, and goat processors; extension agents; livestock associations; researchers at other land grant universities; international meetings and universities; meat company owners; meat industry research and development; meat trade associations; professional societies. PROJECT MODIFICATIONS: None

Impacts
1) Implanting and feeding a high grain diet to cull beef cows with or without supplementation with ractopamine, zilpaterol, or in sequence distinctly increased the value and profit of cull cows. Beta-2 adrenergic receptor mRNA was increased in the ractopamine and zilpaterol treatments. Tenderness of the Infraspinatus muscle was improved with Beta-agonist supplementation but tenderness and post mortem proteolysis of the Longissimus muscle was decreased with zilpaterol supplementation. Collagen solubility was improved in zilpaterol supplemented cows. Enhancement of Longissimus steaks with 0.1 M calcium lactate diminished the toughening effect of zilpaterol supplementation. 2) Cooking yields were higher for Biceps femoris and Longissimus lumborum roasts cooked in the CVap steam generating oven. Slice shear force for Biceps roasts was lower when cooked in the CVap oven, whereas slice shear force was lower for Deep pectoral roasts cooked in the convection oven. Sensory scores for Longissimus roasts were slightly higher when cooked in the CVap oven but there were no other advantages. Cooking Biceps femoris roasts to 76.6C decreased tenderness, whereas cooking Deep pectoral roast to 76.6C improved tenderness. 3) Hot processing increased water holding capacity but did not affect red meat yield of cull meat-goat carcasses. 4) Composting was more effective when skeletal remains were composted with offal. 5) Feeding dried distillers grains with solubles at a level up to 20% did not significantly influence bacon sensory traits. Feeding glycerol at any level tested did not affect bacon quality traits. 6) Feeding dried distillers grains with solubles increased average daily gain of heavy steers grazing native pasture. Additionally, supplementation with dried distillers grains with solubles did not impact carcass yield grade, quality grade, or sensory traits. 7) Increasing time on a high grain diet for heavy steers from 75 to 125 days increased carcass characteristics including marbling score, fat depth, and deposition of white fat. Increasing days on feed did not affect meat sensory characteristics. Producers increased their knowledge of carcass value and its impact on profitability. Youth increased their knowledge of carcass, subprimal, and retail cut products and value. Processors gained knowledge of cutting alternatives that can increase value of subprimals. Knowledge of antemortem and postmortem applications were demonstrated to improve/optimize meat yield and palatability.

Publications

  • Mohan A., Hunt M.C., Barstow T.J., Houser T.A., and Hueber D.M. 2010. Near-infrared oximetry of three post-rigor skeletal muscles for following myoglobin redox forms. Food Chemistry 123:456-464
  • Mohan A., Muthukrishnan S., Hunt M.C., Barstow T.J., and Houser T.A. 2010. Kinetics of myoglobin redox form stabilization by malate dehydrogenase. Journal of Agricultural and Food Chemistry 58: 6994-7000
  • Mohan A., Hunt M.C., Muthukrishnan S., Barstow T.J., and Houser T.A. 2010. Myoglobin redox form stabilization by compartmentalized lactate and malate dehydrogenases. Journal of Agricultural and Food Chemistry 58: 7021-7029
  • Mohan A., Hunt M.C., Barstow T.J., Houser T.A., Muthukrishnan S. 2010. Effects of malate, lactate and pyruvate on myoglobin redox stability in homogenates of three bovine muscles. Meat Sci. 86:304-310.
  • Mohan A., Hunt M.C., Barstow T.J., Houser T.A., Bopp C., and Hueber D.M. 2010. Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle. Meat Sci. 84:79-85.
  • Lonnecker, S.M., Boyle, E.A.E., Getty, K.J.K, Buege, D.R., Ingham, S.C., Searls, G., and Harper, N.M. 2010. Production Methods and Product Characteristics of Jerky Produced by Small and Very Small Meat Processing Businesses. Journal of Muscle Foods. 21:826-833.
  • Harper, N., Getty, K. and Boyle, E. 2010. Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: A research note. Meat Sci. 86:527-528.
  • Raines, C.R., Hunt, M.C., and Unruh, J.A. 2010. Contributions of muscles of various color stabilities to the overall color stability of ground beef. Journal of Food Science 75:85-89.
  • Ryan, S.M., Unruh, J.A., Adhikari, K., Hunt, M.C., Schultz-Kaster, C., and Matthews, J.O. 2010. Prediction of Japanese color score. Meat Sci. 84:165-171.
  • Claus, H.L., Dikeman, M.E., Murray, L., Brooks, J.C., Shook, J., Hilton, G.G., Lawrence, T.E., Mehaffey, J.M., Johnson, B.J., Allen, D.M., Streeter, M.N., Nichols, W.T., Hutcheson, J.P., Yates, D.A., Miller, M.F., Hunt, M.C., and Killefer, J.. 2010. Supplementing feedlot steers and heifers with Zilmax increases proportions of strip loin, chuck clod, and top sirloin steaks exceeding Warner-Bratzler shear force thresholds, whereas aging moderates this effect. Kansas Agric. Expt. Sta. Rep. of Prog. 1017:33.
  • Crow, B.A., Dikeman, M.E., Hollis, L.C., Phebus, R.K., Ray, A.N., Houser, T.A., and Grobbel, J.P. 2010. Needle-free injection enhancement of beef strip loins with phosphate and salt has potential to improve yield, tenderness, and juiciness but harm texture and flavor. Kansas Agric. Sta. Rep. of Prog. 1017:34.
  • Goehring, B.L., Houser, T.A., DeRouchey, J.M., Hunt, M.C., Tokach, M.D., Goodband, R.D., Nelssen, J.L., Dritz, S.S., Unruh, J.A., and Gerlach, B.M. 2010. Effects on bacon quality of feeding increasing glycerol and dried distillers grains with solubles to finishing pigs. Kansas Swine Industry Report of Progress 1038:136-143
  • Bergstrom, J.R., Nelssen, J.L., Houser, T.A., Tokach, M.D., Goodband, R.D., DeRouchey, J.M., and Dritz, S.S. 2010. Effects of dietary astaxanthin, ractopamine HCl, and gender on the growth, carcass, and pork quality characteristics of finishing pigs. Kansas Swine Industry Report of Progress 1038: 144-155.
  • Gerlach, B.M., Houser, T.A., Hollis, L.C., Tokach, M.D., Nietfeld, J.C., Higgins, J.J., Anderson, G.A., and Goehring B.L. 2010. Incidence and severity of Arcanobacterium pyogenes injection site abscesses with needle or needle-free injection methods. Reciprocal Meat Conference. Lubbock, TX. Meat Sci. 86:545. (Abstr.)
  • Ray, A.N., Dikeman, M.E., Crow, B.A., Phebus, R.K., Grobbel, J.P., and Hollis, L.C. 2010. Microbial translocation of needle-free versus traditional needle injection-enhanced beef strip loins. Meat Sci. 84:208-211.
  • Crow, B.A., Dikeman, M.E., Hollis, L.C., Phebus, R.K., Ray, A.N., Houser, T.A., and Grobbel, J.P. 2010. A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles. Meat Sci. 84:529-537.
  • Claus, H.L., Dikeman, M.E., Murray, L., Brooks, J.C., Shook, J., Hilton, G.G., Lawrence, T.E., Mehaffey, J.M., Johnson, B.J., Allen, D.M., Streeter, M.N., Nichols, W.T., Hutcheson, J.P., Yates, D.A., Miller, M.F., Hunt, M.C., and Killefer, J. 2010. Effects of supplementing feedlot steers and heifers with zilpaterol hydrochloride on Warner-Bratzler shear force interrelationships of steer and heifer longissimus lumborum, and heifer triceps brachii and gluteus medius muscles aged for 7, 14, and 21 days. Meat Sci. 85:347-355.
  • Lawrence, S.J., Kreider, S.E., Higgins, J.J., Blasi, D.A., Allen, L., Dikeman, M.E., EPP, M.P., and Ritter, P. 2010. Use of ultrasound technology for the prediction of carcass yield grade of light weight, short-fed stocker cattle. J. Anim. Sci. 88:114(Abstr.).
  • Goehring, B., Houser, T., DeRouchey, J., Hunt, M., Tokach, M., Goodband, B., Nelssen, J., Dritz, S., and Unruh, J. 2010. Influence of dietary dried distillers grains and glycerol on bacon quality. Reciprocal Meat Conference. Lubbock, TX. Meat Sci. 86:549-550. (Abstr.)
  • Mohan A., Hunt, M.C., Muthukrishnan, S., Barstow, T.J., and Houser, T.A. 2010. Stabilization of myoglobin redox forms using glycolytic and mitochondrial metabolites. Reciprocal Meat Conference. Lubbock, TX. Meat Sci. 86:565. (Abstr.)
  • Bergstrom, J.R., Nelssen, J.L., Houser, T.A., Gunderson, J.A., Gipe, A.N., Jacela, J.Y., Benz, J.M., Sulabo, R.C., Tokach, M.D., Goodband, R.D., DeRouchey, J.M., and Dritz, S.S. 2010. Effects of dietary astaxanthin on the growth and carcass characteristics of finishing pigs. J. Animal Sci. 88 (E-Suppl. 3): 94. (Abstr.)
  • Daniel, M.J., Boyle, E.A.E., Getty, K.J.K., Harper, N.M., Weber, C.G., and Roenbaugh, T.L. 2010. Efficacy of home-style dehydrators for controlling Salmonella on whole-muscle chicken (Abstract). In: Abstracts from the 63rd Reciprocal Meat Conference of the American Meat Science Association. June 20-23, 2010. Texas Tech University, Lubbock, TX. Meat Sci. 86:569. (Abstr.)


Progress 01/01/09 to 12/31/09

Outputs
OUTPUTS: This project is a multi-PI funded project in which nine major projects and multiple experiments within a project were conducted with outputs addressing the following (numbers for each project correspond to OUTCOMES / IMPACTS): 1. Needle-free injection enhancement was compared to traditional needle-enhancement with various enhancement formulations of beef longissimus muscle for yields, injection uniformity, and product color, texture, and palatability. 2. In several projects, Zilpaterol hydrochloride (ZH, Zilmax) was fed to beef cattle, calf-fed Holsteins, and cows to determine effects of feeding time (0, 20, 30, and 40 d) alone or in combination with other treatments on economics carcass quality and yields, fabrication yields, palatability, color and color stability of several muscles. 3. Two projects investigated effects of blends of ground cow muscles (80 and 90% lean and displayed in 80% O2 and 20% CO2 packages) containing high- (HCS), intermediate- (ICS), and low-color stability (LCS) cow muscles on color display life. In addition, ground beef patties [beef-type (B) and dairy-type cows (D) in 3 blends of 100% B, 50% B + 50% D, 100% D) adjusted to 80 and 90% lean by using either young beef or beef cow trim] and packaged in 80% O2 MAP were evaluated for color, color stability, and metmyoglobin reduction activity. 4. The efficacy of changes of near-infrared tissue oximetry was compared to reflectance spectrophotometry for detection of myoglobin redox forms in several packaging formats and when beef loins were cut either perpendicular or parallel to the muscle fiber orientation. 5. Effects of dry aging time (21 and 28 d), loin type (boneless and shell loins), and aging format (no packaging and packaged in high moisture permeability bags) were evaluated for yields, palatability, and microbiology. 6. Evaluation of castration and time-of-castration on carcass cutability and quality were initiated and are ongoing. 7. Intervention strategies for controlling pathogens during jerky production. 8. Comparison of abscess rates using needle vs. needle-free injection methods. 9. Evaluating pork loin quality from pigs fed varying levels of distillers grains, ractopamine, and astaxanthin. Undergraduate and graduate Meat Science courses are being taught on campus and distance learning, outreach and technology transfer programming continues in the area of management practices and their impact on meat composition, quality, processing, consumer affairs, and safety. Scientific information is transferred through K-State Cattlemen's Day Reports, K-State Swine Day Reports, field day presentations, technical newsletters, short course presentations, and international symposia/congresses. PARTICIPANTS: PI OR CO-PI of projects: E.A.E. Boyle, M.E. Dikeman, T.A. Houser, M.C. Hunt, J.A. Unruh. PARTICIPANTS: Patricia Black, Lindsay Bowers, Staci DeGeer, Melissa Daniel, Brett Crow, Bryce Gerlach, Tawnya Roenbaugh, Brandon Goehring, Jennifer Gunderson, Shayne Lobaton, Anand Mohan, Shanna Neill, Ashley Ray, Jonathan Rivera, Julio Rodriquez, Andy Stickel, Lauren Weber, L.C. Hollis, J.R. Berstrom, A.W. Duttlinger, and J.C. Nietfeld. PARTNERS & COLABORATORS: Cargill Meat Solutions, Certified Angus Beef, General Electric, Holifield Meats, Hussman (Ingersol Rand), Intervet, Kansas City Steak, National Beef, Oxbow Animal Health, Quantum Foods, Oxbow Animal Health, Winston Industries TARGET AUDIENCES: Beef, swine and sheep/goat producers; beef, swine and sheep/goat processors; extension agents; livestock associations; researchers at other land grant universities; international meetings and universities; meat company owners; meat industry R&D; meat trade associations; and professional societies. PROJECT MODIFICATIONS: None.

Impacts
1. IMPACT: Enhancing beef strip loins with phosphate using needle-free injection will improve yields, tenderness, and juiciness but will harm texture and flavor. 2. IMPACT: Supplementing cattle feedlot diets with Zilmax for 20 d will increase meat yields but may decrease tenderness of longissimus muscles unless meat is aged for ≥ 21 d, whereas tenderness of the gluteus medius muscle is problematic even after 21 d of aging. 2. IMPACT: Feeding beef cattle and calf-fed Holstein steers Zilmax for 20 or 30 d will yield semimembranosus steaks with color equal to or better than steaks from control cattle when packaged in PVC, HiOx-MAP or CO-MAP. Feeding ZH for 40 d will likely produce less desirable meat color traits. LoOx MAP will reduce discoloration and extend shelf life for all feeding durations. 2. IMPACT: Feeding Zilmax added to a concentrate diet for cull cows offers an opportunity to increase the weight of boneless subprimals, especially if cows are implanted and fed Zilmax during the later portion of the feeding period. 2. IMPACT: Combinations of concentrate-feeding, implanting, and feeding Zilmax to mature cows will increase boneless, subprimal meat yields, but will decrease tenderness of strip loins, but not knuckles. Aging steaks for 28 d improved tenderness to an acceptable level; but other postmortem mechanical/enhancement strategies may provide an additional tenderness assurance to tenderness. 2. IMPACT: High concentrate rations fed to cull cows for 82 d will be profitable due to greater cow value. Feeding Optaflexx followed by Zilmax will improve longissimus tenderness compared with feeding Zilmax alone and may also benefit marbling and lean color scores. 3. IMPACT: Ground beef can contain blends of high-, intermediate- or low- color stable (HCS, ICS, LCS) muscles without adverse color affects, provided LCS muscle is ≤ 25% and HCS muscle is ≥ 50% of the blend. 3. IMPACT: Because dairy-cow muscle has better color functionality, blending it with beef muscle has the potential to improve display color stability providing the darker color of the dairy muscle does not negatively impact initial color and consumer acceptance. 4. IMPACT: Tissue oximetry has potential for real-time monitoring of myoglobin redox forms and oxygen status of packaged meat, but fiber orientation needs to be controlled. 5. IMPACT: Dry aging in a bag appears very feasible; it creates positive effects on yields, but no negative effects on product quality, and it adds flexibility and control to the process. 7. IMPACT: Adding another drying step (145 degrees F for 90 minutes, no relative humidity) for producing chopped and formed product will provide ≥ 5.0 log CFU/g reduction of E. coli O157:H7 and a MPR ≤ 2.03:1 required for product labeled "kippered beef product". More extended drying will reduce the MPR to ≤ 0.75:1 required for jerky. 8. IMPACT: Vaccinating swine with needle free injection methods will increase the rate of abscesses in pork carcasses compared with traditional needle injections. 9. IMPACT: Managing the blends of dried distiller grains and glycerol in finishing diets will enhance or minimize declines of pork quality.

Publications

  • Arnett, A.M., M.E. Dikeman, M.J. Daniel, K.C. Olson, J. Jaeger, and J. Perrett. 2009. Effects of vitamin A supplementation and weaning age on serum and liver retinol levels, carcass traits, and lipid composition in market beef cattle. Meat Sci. 81:596-606.
  • Brooks, J.C., H. C. Claus, M.E. Dikeman, J. Shook, G.G. Hilton, T.E. Lawrence, J.M. Mehaffey, B.J. Johnson, D.M. Allen, M.N. Streeter, W.T. Nichols, J.P. Hutcheson, D.A. Yates, and M.F. Miller. 2009. Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifer. J. Anim. Sci. 87:3764-3769.
  • Harper, N.M., Roberts, M.N., Getty, K.J.K., Boyle, E.A.E., and Fung, D.Y.C. 2009. Evaluation of two thermal processing schedules at low relative humidity for elimination of Escherichia coli O157:H7 and Salmonella serovars in chopped and formed beef jerky. J. Food Prot. 72:2476-2482.
  • Hunt, M.C. and R.A. Mancini. 2009. Colour stability of fresh meat. Proc. 55th International Cong. Meat Sci. & Tech. 55:(2)114-116.
  • Mohan, A., C.E. Sizer, J. Dunn, M.C. Hunt. 2009. Inactivation of Bacillus atropheus Spores with Surface Active Peracids and Characterization of Formed Free Radicals using Electron Spin Resonance Spectroscopy. J Food Sci. 74(7):M411-417.
  • Neill, S., J.A. Unruh, T.T. Marston, J.R. Jaeger, M.C. Hunt, and J. J. Higgins. 2009. Effects of implanting and feeding zilpaterol hydrochloride on performance, carcass characteristics, and subprimal beef yields of fed cows. J. Anim. Sci.87:704-710.
  • Raines, C.R., M.C. Hunt, and J.A. Unruh. 2009. Cow biological type affects ground beef colour stability. Meat Sci. 84:752-758.
  • Bergstrom J.R., J.L. Nelssen, T.A. Houser, J.A. Gunderson, A.N. Gipe, J. Jacela, J.M. Benz, R.C. Sulabo, and M.D. Tokach. 2009. Effects of dietary astaxanthin on the growth performance and carcass characteristics of finishing pigs. KS Agri. Exp. Sta. Report of Prog. 1020:239-244.
  • Black, P.L. G.L. Parsons, M.K. Shelor, M.E. Dikeman, K.K. Karges, M.L. Gibson, and J.S. Drouillard. 2009. Combinations of steam-flaked corn, dry-rolled corn, and dried distillers grains yield beef with similar yet subtle changes in sensory traits. Kansas Agr. Expt. Sta. Rep. of Prog. 1010:33-37.
  • Black, P.L., G.L. Parsons, M.K. Shelor, M.E. Dikeman, J.S. Smith, K.K. Karges, M.L. Gibson, and J.S. Drouillard. 2009. Distillers grains do not change carcass composition but change some fatty acids when added to finishing diet. Kansas Agr. Expt. Sta. Rep. of Prog. 1010:38-42.
  • Daniel, M.J., M.E. Dikeman, J.A. Unruh, J.R. Jaeger, T.A. Houser, and L. Murray. 2009. Using sequential feeding of Optaflexx and Zilmax to improve performance and meat quality in cull beef cows. KS Agri. Exp. Sta. Rep. of Prog. 1010:81-85.
  • DeGeer, Staci and M.C. Hunt. 2009. What is Dry Aging Proc. Kansas Assoc. Meat Proc. Kansas State University, Manhattan, KS. p23-25.
  • DeGeer, S.L., M.C. Hunt, C.L. Bratcher, B.A. Crozier-Dodson, D.E. Johnson, and J.F. Stika. Dry Aging Beef: Effects of Loin Type, Aging Methods, and Aging Time. 2009. Kansas Agr. Expt. Sta. Rep. of Prog. 1010:101-105.
  • Duttlinger A.W., T.A. Houser, J.M. DeRouchey, M.D. Tokach, S.S. Dritz, J.L. Nelssen, R.D. Goodband, K.J. Prusa, and L. Huskey. 2009. Sensory characteristics of loins from pigs fed glycerol and ractopamine HCl during the last 28 days of finishing. KS Agri. Exp. Sta. Report of Prog. 1020:274-279.
  • Gerlach B.M., T.A. Houser, L.C. Hollis, M.D. Tokach, J.C. Nietfeld, J.J. Higgins, G.A. Anderson, and B.L. Goehring. 2009. Incidence and severity of Arcanobacterium pyogenes injection site abscesses with needle or needle-free injection methods. KS Agri. Exp. Sta. Report of Prog. 1020:270-273.
  • Getty, K.J.K., N.M. Harper, and E.A.E. Boyle. 2009. Thermal Process with Additional Drying Provides Proper Lethality for Controlling Pathogens During Jerky Production. Kansas Agri. Exp. Sta. Rep. of Prog. 1010:106-109.
  • Gipe, A.N., S. Neill, J.A. Unruh, T.T. Marston, and J.J. Higgins. 2009. Aging improves tenderness of longissimus muscle steaks from fed mature cows. Kansas Agri. Exp. Sta. Rep. of Prog. 1010:86-87.
  • Hunt, M.C. 2009. Effects of Zilmax(registered trademark) on Meat Color & Color Stability. 62nd Reciprocal Meat Conference, Amer. Meat Sci. Assoc., Champaign, IL. Proc. Intervet Zilpaterol HCl Symposium.
  • Hunt, M.C. and T. Wheeler. 2009. Evaluation, critique, and revision of the AMSA Sensory and Meat Color Guidelines. Proc. 62nd Reciprocal Meat Conf. Amer. Meat Sci. Assoc., Champaign, IL. p 1-3.
  • Mohan, A., M.C. Hunt, T.A. Houser, and T.E. Barstow. 2009. Near infrared tissue oximetry of beef longissimus muscle for the improvement of meat color and meat color stability. Kansas Agr. Expt. Sta. Rep. of Prog. 1010:95-98.
  • Neill, S., J.A. Unruh, T.T. Marston, M.J. Daniel, M.E. Dikeman, M.C. Hunt, and J.J. Higgins. 2009. Management practices affect tenderness of strip loin, but not knuckle steaks from fed mature cows. Kansas Agri. Exp. Sta. Rep. of Prog. 1010:71-73.
  • Neill, S., J.A. Unruh, T.T Marston, M.J. Daniel, J.R. Jaeger, and J.J. Higgins. 2009. The combination of implanting with Revalor-200 and feeding Zilmax increases subprimal meat yield of fed cows. Kansas Agri. Exp. Sta. Rep. of Prog. 1010:74-76.
  • Neill, S., J.A. Unruh, J.R. Jaeger, T.T. Marston, and J.J. Higgins. 2009. The combination of implanting with Revalor-200 and feeding Zilmax increases ribeye area of fed cows. KS Agri. Exp. Sta. Rep. of Prog. 1010:77-80.
  • DeGeer, S.L., M.C. Hunt, C.L. Bratcher, B.A. Crozier-Dodson, D.E. Johnson, and J.F. Stika. 2009. Effects of Dry Aging of Bone-in vs. Boneless Strip Loins and Two Aging Processes for Two Different Aging Times. Meat Sci. 83:768-774.
  • Holmer, S.F., D.M. Fernandez-Duenas, S.M. Scramlin, C.M. Souza, D.D. Boler, F.K. McKeith, J. Killefer, R J. Delmore, J.L. Beckett, T.E. Lawrence, D.L. VanOverbeke, G.G. Hilton, M.E. Dikeman, J.C. Brooks, R.A. Zinn, M.N. Streeter, J.P. Hutcheson, W.T. Nichols, D.M. Allen, and D.A. Yates. 2009. The effect of zilpaterol hydrochloride on meat quality of calf-fed Holstein steers. J. Anim. Sci. 87:3730-3738.
  • Gunderson, J.A., M.C. Hunt, T.A. Houser, E.A.E. Boyle, M E. Dikeman, D.E. Johnson, D L. VanOverbeke, G.G. Hilton, C. Brooks, J. Killefer, D.M. Allen, M.N. Streeter, W.T. Nichols, J.P. Hutcheson, and D.A. Yates. 2009. Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging. J. Anim. Sci. 87:3739-3750.
  • Gunderson, J.A., M.C. Hunt, T.A. Houser, E.A.E. Boyle, M.E. Dikeman, D.E. Johnson, D.L. VanOverbeke, G.G. Hilton, C. Brooks, J. Killefer, D.M. Allen, M.N. Streeter, W.T. Nichols, J.P. Hutcheson, and D.A. Yates. 2009. Feeding zilpaterol hydrochloride to cal-fed Holsteins has minimal effects on semimembranosus steak color. J. Anim. Sci. 87:3751-3763.
  • Sutterfield, A.N., B.A. Crow, M.E. Dikeman, R.K. Phebus, J.A. Grobbel, and L.C. Hollis. 2009. Needle-free injection enhancement of beef improves tenderness but slightly increases microbial translocation. Kansas Agr. Expt. Sta. Rep. of Prog. 1010:88-91.


Progress 01/01/08 to 12/31/08

Outputs
OUTPUTS: Experiments were conducted and analyzed by graduate students on: effects of grain processing and dietary lipid source on cattle performance, carcass characteristics, plasma fatty acids, and meat sensory properties; value of eye lens weight and nitrogen content and dentition as predictors of ages of slaughter cattle; effects of packaging atmospheres and injection enhancement on beef tenderness, fresh color stability, cooked color, and desmin degradation; effects of oral administration of sodium citrate or acetate to pigs on blood parameters, post mortem glycolysis, muscle pH decline, and pork quality; effects of vitamin A restriction during finishing of cattle on color display life, lipid oxidation, and sensory traits of meat; needle-free versus needle injection enhancement of beef strip loins; effects of zilpaterol hydrochloride supplementation for finishing cattle on tenderness and meat color stability; tissue oximetry for measuring myoglobin redox states; TCA cycle intermediates as meat color stabilizers; and cow biological type and muscles on color stability of ground beef. Three Abstracts were presented at national and regional meat and animal science meetings on these studies. Four articles were published in KSU Cattlemen's Day. One of the projects was conducted in collaboration with Cargill Meat Solutions, Inc. and the U.S. A.R.S. Meat Animal Research Center in Nebraska. The experiment on the use of eye lens weight and nitrogen content and dentition was a novel study that could be used by industry to predict ages of cattle with unknown chronological ages to meet export country requirements. Two students received a PhD degree and five students received M.S. degrees from the research. PARTICIPANTS: Michael E. Dikeman, Professor AS&I; John A. Unruh, Professor AS&I; Melvin C. Hunt, Professor AS&I; Elizabeth A. Boyle, Professor AS&I; Terry Houser, Assistant Professor AS&I; Beth Ann Crozier-Dotson, Research Assistant; Luke Hillyard, Research Assistant; Staci DeGeer, MS graduate student; Amanda Gipe, MS graduate student; Jeannine Grobbel, PhD graduate student; Melissa Daniel, M..S. graduate student; Chris Raines, M.S. and PhD graduate student; Anand Mohan, PhD graduate student; Ashley Sutterfield, M.S. graduate student; Heidi Claus, M.S. graduate student; Heather LaBrune, M.S. graduate student; Chris D. Reinhardt, Professor AS&I; James S. Drouillard, Professor AS&I; G. A. Milliken, Professor of Statistics; D.E. Johnson, Professor of Statistics; M. D. Haub, Professor of Human Nutrition; M. D. Tokach, Professor AS&I; S. S. Dritz, Professor Veterinary Medicine; Aaron Arnett, PhD graduate student TARGET AUDIENCES: Livestock producers, meat processing companies, meat purveying companies, meat retailers, extension personnel, faculty and graduate students at other universities and institutions, and USDA, American Meat Science Association, American Society of Animal Science, Kansas Livestock Association, and National Cattlemen's Beef Association. Graduate students were trained through conducting these research projects. PROJECT MODIFICATIONS: No relevant changes in protocols were made. A tornado in June of 2008 caused several million dollars in damage to the Meat Laboratory and it was not useable for nearly 5 months.

Impacts
Information from the above mentioned research can and is being used by livestock producers, the beef processing industry, meat purveyors, and meat retailers. Vitamin A restriction in feedlot diets of cattle can be used to improve retail display color and prevent lipid oxidation. Information on supplementing cattle feedlot diets with zilpaterol hydrochloride can be used by the feedlot industry to minimize their negative effects on beef tenderness. Information on the effects of modified atmosphere packaging with or without injection enhancement can be used to choose packaging systems to optimize color and tenderness of beef. The experiment on the use of eye lens weight and/or nitrogen content and dentition could be used by the beef processing industry to predict ages of cattle with unknown chronological ages to meet export country requirements. Tissue oximetry has potential for measuring myoglobin redox forms below the meat surface. Optimizing use of cow muscles for ground beef has considerable positive shelf life and economic effects. Dry aging of beef using the "bag" method has significant economic and quality effects on dry aged beef. Information on grain processing and dietary lipid source can be used by the feedlot industry to optimize performance and meat quality. Students who conducted these projects learned to plan and design, conduct laboratory procedures, collect and analyze data, and write theses, refereed journal articles, and technical bulletin articles on their research findings.

Publications

  • LaBrune, H.J., C.D. Reinhardt, M.E. Dikeman, and J.S. Drouillard. 2008. Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle. J. Anim. Sci. 85:2527.
  • Raines, C.R., M.E. Dikeman, J.A. Unruh, M.C. Hunt and R.C. Knock. 2008. Predicting cattle age from eye lens weight and nitrogen content, dentition, and United States Department of Agriculture maturity score. J Anim. Sci 86:3557-3567.
  • Grobbel, J.P., M.E. Dikeman, M.C. Hunt, and G.A. Milliken. 2008. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color. J. Anim. Sci. 86:1191-1199.
  • Grobbel, J.P., M.E. Dikeman, M.C. Hunt, and G.A. Milliken. 2008. Effects of different packaging atmospheres and injection enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. J. Anim. Sci. 86:2697-2710.
  • Stephens, J.W., M.E. Dikeman, J.A. Unruh, M.D. Haub, M.D. Tokach, and S.S. Dritz. 2008. Effects of oral administration of sodium citrate or acetate to pigs on blood parameters, postmortem glycolysis, muscle pH decline, and pork quality attributes. J. Anim. Sci. 86:1669-1677.
  • Daniel, M.J., M.E. Dikeman, A.M Arnett, and M.C. Hunt. 2008. Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers. Meat Sci. 81:15-21.
  • Daniel, M.J., M.E. Dikeman. 2008. Effects of vitamin A restriction on retail shelf-life and sensory attributes of longissimus and triceps brachii steaks from traditionally weaned steers. Proc. Midwest Sect. Amer. Soc. Animal Sci. 86(Suppl. 1):129(Abstr.).
  • Arnett, A.M., M.J. Daniel, and M.E. Dikeman. 2008. Restricting vitamin A in cattle diets improves beef carcass marbling and USDA quality and yield grades. Kansas Agr. Expt. Sta. Rep. of Prog. 995:24-270.
  • Grobbel, J.P., M.E. Dikeman, M.C. Hunt, and G.A. Milliken. 2008. Packaging atmospheres alter beef tenderness, fresh color stability, and internal cooked color. Kansas Agr. Expt. Sta. Rep. of Prog. 995:14-18.
  • Grobbel, J.P., M.E. Dikeman, M.C. Hunt, and G.A. Milliken. 2008. Packaging atmospheres and injection enhancement affect beef tenderness and sensory traits. Kansas Agr. Expt. Sta. Rep. of Prog. 995:19-23.
  • DeGeer, S.L. and M.C. Hunt. 2008. Effects of Dry Aging on Bone-in vs. Boneless Strip Loins and Two Aging Processes for Three Different Aging Times. Proc Kansas Research Forum.
  • Mohan, A., M.C. Hunt, T.E. Barstow, and T.A. Houser. 2008. Postmortem NIR tissue oximetry: Factors affecting measurements of myoglobin-oxygen status in beef longissimus muscle. Proc 54th Internatl Congr. Meat Sci & Tech.
  • Daniel, M.J., M.C. Hunt, and C.R. Raines. 2008. COMb color formation and penetration depth in beef muscles. Proc 61st Reciprocal Meat Conf. Amer. Meat Sci. Assoc. Savoy, IL. USA.
  • Daniel, M.J., M.E. Dikeman, and A.M. Arnett . 2008. Vitamin A restriction during finishing benefits beef retail color display life. Kansas Agr. Expt. Sta. Rep. of Prog. 995:28-30.