A survey of beef muscle color and pH

The objectives of this study were to define a beef carcass population in terms of muscle color, ultimate pH, and electrical impedance; to determine the relationships among color, pH, and impedance and with other carcasses characteristics; and to determine the effect of packing plant, breed type, and sex class on these variables. One thousand beef carcasses were selected at three packing plants to match the breed type, sex class, marbling score, dark-cutting discount, overall maturity, carcass weight, and yield grade distributions reported for the U.S. beef carcass population by the 1995 National Beef Quality Audit. Data collected on these carcasses included USDA quality and yield grade data and measurements of muscle color (L*, a*, b*), muscle pH, and electrical impedance of the longissimus muscle. About one-half (53.1%) of the carcasses fell within a muscle pH range of 5.40 to 5.49, and 81.3% of the carcasses fell within a longissimus muscle pH range of 5.40 to 5.59. A longissimus muscle pH of 5.87 was the approximate cut-off between normal and dark-cutting carcasses. Frequency distributions indicated that L* values were normally distributed, whereas a* and b* values were abnormally distributed (skewed because of a longer tail for lower values, a tail corresponding with dark-cutting carcasses). Electrical impedance was highly variable among carcasses but was not highly related to any other variable measured. Color measurements (L*, a*, b*) were correlated (P < 0.05) with lean maturity score (-.58, -.31, and -.43, respectively) and with muscle pH (-.40, -.58, and -.56, respectively). In addition, fat thickness was correlated with muscle pH and color (P < 0.05). There was a threshold at approximately .76 cm fat thickness, below which carcasses had higher muscle pH values and lower colorimeter readings. Steer carcasses (L* = 39.62, a* = 25.20, and b* = 11.03) had slightly higher colorimeter readings (P < 0.05) than heifer carcasses (L* = 39.20, a* = 24.78, and b* = 10.80) even though muscle pH was not different between steer and heifer carcasses. Dairy-type carcasses (pH = 5.59, L* = 37.56, a* = 23.40, and b* = 9.68) had higher muscle pH values and lower colorimeter readings than either native-type (pH = 5.50, L* = 39.55, a* = 25.13, and b* = 11.00) or Brahman-type (pH = 5.46, L* = 39.75, a* = 25.17, and b* = 11.05) carcasses (P < 0.05).     

Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders

Effects of the dark-cutting condition were examined on commercially slaughtered beef carcass sides that were classified into groups exhibiting 1/3, 1/2, and full degrees of the dark-cutting (DEGDC) condition, as evaluated by a USDA-Agricultural Marketing Service grader (n = 20 per group). Twenty-nine muscles of each carcass side were evaluated to determine the ultimate pH and color (L*, a*, and b*). Fourteen beef muscles (biceps femoris, deep pectoral, chuck complexus, gluteus medius, infraspinatus, latissimus dorsi, psoas major, longissimus thoracis, longissimus lumborum, semimembranosus, semitendinosus, triceps brachii long head, tensor fasciae latae, and vastus lateralis) were evaluated using Warner-Bratzler Shear force (WBSF) and a trained sensory panel. The muscle x DEGDC interaction was significant for ultimate pH, L*, a*, and b* values (P < 0.05). When ultimate pH values of individual muscles were compared with the same muscles evaluated in a previous study, the 1/3, 1/2, and full DEGDC had 7, 9, and 5 muscles, respectively, that fell within a computed 95% prediction limit of what would be considered as a normal pH but were more variable as measured by within-class CV. Color values (L*, a*, and b*) of the muscles from dark-cutting carcasses were numerically lower than those from the normal carcasses. A survey designed to determine the ideal color range of beef lean for retail meat merchandisers (n = 34) and food service chefs (n = 33) across the United States resulted in data analyzed using principal components analysis of L*, a*, and b* values for muscles dissected in the study to estimate the true values for dark-cutting carcasses. Muscles that were within an acceptable color value range for food service chefs had the potential to add between $42.29 to $26.44 and $14.71 to $8.11 per side when valued at Choice and Select prices, respectively. Muscles that were within an acceptable color value range had the potential to add between $30.39 to $16.74 and $10.37 to $5.03 per side for retail meat merchandisers when acceptable muscles were valued at Choice and Select prices, respectively. No muscle x DEGDC interactions were detected for WBSF and sensory panel scores (P > 0.05), but differences were detected among muscles (P < 0.05). Several muscles were considered salvageable from the dark-cutting carcasses that were evaluated, and no significant differences in sensory scores or WBSF between DEGDC classes suggested equal sensory expectations for muscles from dark-cutting carcasses.     

The effects of the antioxidant lipoic acid on beef longissimus bloom time

The objective of this study was to evaluate the influence of lipoic acid (LA) on beef LM steak bloom time, as well-as to characterize bloom time in the CIE L*, a*, and b* color space over a 93-min period. Thirty-two Simmental steers were supplemented with LA for 21 d immediately before slaughter at levels of 0, 8, 16, or 24 mg of LA/kg BW (eight steers per treatment). Lipoic acid was mixed with liquid paraffin, allowed to solidify, prilled, and top-dressed over a standard finishing diet. Steers were slaughtered at the University of Missouri abattoir in four groups of eight (two steers per treatment) over a 2-wk period. After a 24-h chill at 4 degrees C, the right LM was removed from each carcass. One 2.54cm steak was removed from the anterior portion of the LM, and its color characteristics (CIE L*, a*, and b*) were measured immediately with a standardized spectrocolorimeter. Color measurements were taken every 3 min thereafter for a total of 93-min. Hue angle (true red) and chroma (color saturation) were calculated from the color measurements. Addition of LA to the diet had no effect on bloom time (P = 0.67). When treatment means were analyzed, the addition of 24 mg of LA/kg BW to the diet resulted in higher (lighter) L* values (P < 0.05) compared with other treatments, whereas the addition of 16 mg of LA/kg BW to the diet caused lower hue angles (more true red; P < 0.05) when compared with other treatments. Addition of LA to the diet did not affect a* (P = 0.13) and b* (P = 0.18) values or chroma (P = 0.62). In the absence of treatment effects, bloom times for all treatments were pooled, and L* values did not change (P > 0.05) during the 93-min bloom time; however, a* and chroma values increased for 9 min and plateaued after 12 min (P < 0.01). Similarly, b* values increased (P < 0.01) for the first 6 min, and after 9 min, no further increase in yellowness was detected. Bloom time had little effect on hue angle, which stabilized after 3 min. Supplementing steers with the antioxidant LA for 21 d had no effect on the bloom time of beef LM; however, higher levels of supplemental LA affected L* values and hue angles of beef.     

Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups

This research was conducted to determine whether objective measures of muscle color, muscle pH, and(or) electrical impedance are useful in segregating palatable beef from unpalatable beef, and to determine whether the current USDA quality grading standards for beef carcasses could be revised to improve their effectiveness at distinguishing palatable from unpalatable beef. One hundred beef carcasses were selected from packing plants in Texas, Illinois, and Ohio to represent the full range of muscle color observed in the U.S. beef carcass population. Steaks from these 100 carcasses were used to determine shear force on eight cooked beef muscles and taste panel ratings on three cooked beef muscles. It was discovered that the darkest-colored 20 to 25% of the beef carcasses sampled were less palatable and considerably less consistent than the other 75 to 80% sampled. Marbling score, by itself, explained 12% of the variation in beef palatability; hump height, by itself, explained 8% of the variation in beef palatability; measures of muscle color or pH, by themselves, explained 15 to 23% of the variation in beef palatability. When combined together, marbling score, hump height, and some measure of muscle color or pH explained 36 to 46% of the variation in beef palatability. Alternative quality grading systems were proposed to improve the accuracy and precision of sorting carcasses into palatability groups. The two proposed grading systems decreased palatability variation by 29% and 39%, respectively, within the Choice grade and decreased palatability variation by 37% and 12%, respectively, within the Select grade, when compared with current USDA standards. The percentage of unpalatable Choice carcasses was reduced from 14% under the current USDA grading standards to 4% and 1%, respectively, for the two proposed systems. The percentage of unpalatable Select carcasses was reduced from 36% under the current USDA standards to 7% and 29%, respectively, for the proposed systems. These grading systems, which included requirements for maturity, marbling, hump height, and colorimeter readings, could be implemented into the current USDA beef quality grading standards and improve the accuracy and precision of sorting beef carcasses into palatability groups. At the least, measurements of muscle color or pH could be used in a branded-beef program to increase the palatability consistency of its beef products.     

Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning technique

The M. quadriceps femoris from USDA Choice (n = 12) and USDA Select (n = 12) carcasses were fabricated traditionally (COLD) or innovatively (HOT), in which the seams it shares with the top round and bottom round were separated prerigor to evaluate positional and locational effects on Warner-Bratzler shear force (WBSF), sensory attributes, and objective color. At slaughter, paired USDA Choice and USDA Select carcasses were alternately assigned either the HOT or COLD treatment. At 48 h postslaughter, subprimals were removed, vacuum-packaged, and aged for an additional 5 d. After aging, the M. quadriceps femoris was cut into 2.54-cm-thick steaks and allowed to bloom 1 h. For the M. rectus femoris (REC) and M. vastus lateralis (VAL), L* values significantly (P < 0.050) decreased when moving from the proximal to distal position within the muscle. Similarly, a* and b* values decreased in the VAL when moving from the proximal to the distal aspect. After color measurement, steaks were vacuum-packaged and frozen (-26 degrees C) until shear and sensory data were collected. Significant position (proximal to distal) and location effects (cranial to caudal) were noted for both muscles. However, treatment did not affect WBSF of the VAL. Although intramuscular variation existed, WBSF and sensory panel tenderness ratings were acceptable for the REC. Although WBSF values were greater and tenderness ratings were less than the REC, the VAL were not extremely tough and therefore could be used in enhancement applications.     

Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle

This study evaluated effects of four uniquely applied beef carcass electrical stimulation (ES) treatments on USDA grade factors, muscle color, subprimal purge loss, cooked steak weight loss, and cooked steak tenderness. One side of each (n = 284) beef carcass was subjected to ES using one of four treatments (medium voltage for medium duration, MVMD; medium voltage for long duration, MVLD; high voltage for medium duration, HVMD; or high voltage for long duration, HVLD) and was compared to its corresponding non-ES control side. Electrical stimulation of beef sides was applied focusing on middle meats while preventing severe contraction of the round and chuck. From matched (ES and control) sides of 120 carcasses (10 each of Select, low Choice, and upper two-thirds of Choice in each of the four ES treatments), longissimus steaks (2.5 cm thick) were cooked and used for Warner-Bratzler shear force (WBS) analysis. Mean marbling scores (n = 284) for stimulated sides did not differ (P = .923) from those for control sides within ES treatment classes. Mean values for CIE L*, a*, and b* of lean color (n = 284) were higher (P < .05) for MVMD, MVLD, HVMD, and HVLD treated sides than for the respective control sides. When WBS values for steaks were adjusted to an equal visual degree of doneness, WBS values (n = 120) were lower (P < .05) for ES treated sides than for control sides for all four types of ES application treatments. Treatment responses were not influenced by USDA Quality Grade group. For those carcasses for which the control sides had WBS values greater than 4.5 kg, matching sides treated with MVMD, MVLD, HVMD, or HVLD had WBS values less than 4.5 kg 50, 88, 60, and 75% of the time, respectively. Mean cooked steak weight loss (n = 120), adjusted to an equal visual degree of doneness, and mean purge loss (n = 24) did not differ with ES treatment.     

Relationships among glycolytic potential,dark cutting (dark,firm, and dry) beef,and cooked beef palatability

One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus medius, tensor fasciae latae, rectus femoris, semimembranosus, biceps femoris, and semitendinosus. Ultimate pH, colorimeter readings, and Warner-Bratzler shear force were determined for all eight muscles at d 7 postmortem. A nine-member trained sensory panel evaluated cooked longissimus lumborum, gluteus medius, and semimembranosus steaks. Traits determined solely for the longissimus lumborum were GP (2 x [glycogen + glucose + glucose-6-phosphate] + lactate) and ether-extractable fat. A curvilinear relationship existed between GP and ultimate pH within the longissimus muscle. There appeared to be a GP threshold at approximately 100 micromol/g, below which lower GP was associated with higher ultimate pH and above which GP had no effect on ultimate pH. The greatest pH and muscle color differences between normal and DFD carcasses were observed in the longissimus lumborum, gluteus medius, semimembranosus, and semitendinosus muscles. Cooked longissimus from DFD carcasses had higher shear force values (46% greater) and more shear force variation (2.3 times greater variation) than those from normal carcasses. Dark cutting carcasses also had higher shear force values for gluteus medius (33% greater) and semimembranosus (36% greater) than normal carcasses. Sensory panel tenderness of longissimus, gluteus medius, and semimembranosus was lower for DFD carcasses than for normal carcasses. Longissimus and gluteus medius flavor desirability scores were lower for DFD than for normal carcasses. Steaks from DFD carcasses had more off-flavor comments than steaks from normal carcasses, specifically more "peanutty," "sour," and "bitter" flavors. The DFD effect of higher shear force values was approximately five times greater (+3.11 kg vs +0.63 kg) for carcasses with "slight" marbling scores than for carcasses with "small" marbling scores. In general, higher GP was associated with increased tenderness, even among normal carcasses. In conclusion, low GP was associated with DFD beef and resulted in substantially less-palatable cooked steaks.     

Subjective and objective evaluation of veal lean color

Because veal lean color continues to be a primary factor that determines veal carcass value and is typically assessed by subjective means, it is important to explore objective methods for color assessment. Objective and subjective evaluations of veal flank and breast lean color were compared as predictors of longissimus lean color at 24 h postmortem. One hundred fifty special-fed Holstein veal calves were Kosher-slaughtered with blood samples collected upon exsanguination and analyzed for hematocrit and hemoglobin content. Lean color was evaluated in the flank and breast at 0, 6, 12, and 24 h postmortem. Color of the longissimus was evaluated at 6 h, when possible, and at 24 h. A panel of three trained individuals used a 5-point color standard developed in the Netherlands to visually evaluate lean color. A Minolta Chromameter CR-300 was used to obtain L*, a*, and b* values. A plant employee assigned packer grades at slaughter. Temperature and pH were also measured at each time period. Hemoglobin was more highly correlated than hematocrit with colorimeter values. Hemoglobin levels correlated well with a* values of the flank at 0 h postmortem (r = 0.52) although the correlation declined at 24 h (r = 0.30). The correlation between packer grades and 24-h visual loin color was r = 0.41. Visual loin color at 24 h postmortem was selected as the predicted variable for regression analysis. Temperature and pH did not contribute significantly to any prediction equations. The equation using breast L*, a*, and b* values at 24 h postmortem to predict 24-h loin color gave a higher prediction coefficient (R2 = 0.44) than the corresponding equation using 0-h breast values (R2 = 0.28). Objective measurement of lean color may be useful in veal carcass grading because it is more precise than subjective methods and would allow for uniformity among processing plants.     

Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment, and carcass color of veal.

In 41 veal calves divided into three groups and fed different levels of dietary iron, blood hemoglobin, plasma iron, liver, spleen, and muscle iron, muscle heme pigment, and carcass muscle color at slaughter were studied. At 45 min postmortem, total carcass color was visually evaluated in the 41 carcasses. In different muscles of the carcasses the color was measured instrumentally using an invasive color measurement method at 45 min postmortem (MCDI score) and a surface color measurement method at 20 h postmortem (Minolta L*, a*, b*, and Chroma scores). Among the three groups, differences (P less than .05) in muscle iron concentrations, muscle heme pigment concentrations, and Minolta a*, b*, and Chroma scores were found. Most striking were the differences in mean iron concentrations in the longissimus thoracis muscles between Groups A (29 micrograms/g DM) and B (44 micrograms/g DM) and in the semimembranosus muscles between Groups A (31 micrograms/g DM) and C (45 micrograms/g DM). The correlations found between Minolta L*, a*, or Chroma score and the iron and heme pigment concentrations in the semimembranosus muscles were high in comparison with those found in the longissimus thoracis and rectus abdominis muscles. Compared with the plasma iron concentration, the blood hemoglobin concentration showed higher correlations with muscle iron and muscle heme pigment concentrations. It can be concluded that different iron concentrations in the milk replacer during the first 7 wk of fattening influence, to some extent, muscle iron and muscle heme pigment at slaughter. However, these differences were not measurable in the overall visual color evaluation of the carcass surface muscles.     

Effects of implant regimens (trenbolone acetate-estradiol administered alone or in combination with zeranol) and vitamin D3 on fresh beef color and quality

In the first oftwo experiments, 123 calf-fed steers were used over a 2-yr period to evaluate the effects of trenbolone acetate (TBA)-based implants administered alone or in combination with zeranol implants on fresh beef muscle quality, color, and physiological maturity of the carcass. Implant treatments decreased (P < 0.05) a* values (d 0 and d 3 of retail display) and b* values (d 0, d 1, and d 3 of retail display) after 14 d of aging. Carcasses from cattle initially implanted with Revalor-S and reimplanted with Revalor-S on d 60 of the finishing period showed increased lean and bone maturity scores and ash content of the 9th to 11th thoracic buttons and Warner-Bratzler shear force values (WBS) compared to those initially implanted with Ralgro and subsequently reimplanted with Revalor-S or control cattle. In addition, implants decreased (P < 0.05) marbling, percentage of the carcasses grading Choice, and kidney, pelvic, and heart fat (KPH). Implant treatments increased (P < 0.05) ADG, hot carcass weights, and longissimus muscle (LM) area. In the second experiment over a 2-yr period, 166 steers fed as yearlings were allotted to one of two implant treatments and one of two vitamin D3 preharvest supplementation treatments. Implanted steers had heavier (P < 0.05) final body weights and higher (P < 0.05) ADG, less (P < 0.05) KPH fat, and larger (P < 0.05) LM. Also, implanted steers had more (P < 0.05) advanced bone maturity scores, higher (P < 0.05) ash content of the 9th to 11th thoracic buttons, and higher (P < 0.05) WBS values on 5-d postmortem loin steaks. Vitamin D3 feeding decreased (P < 0.05) final live weight, ADG (P < 0.05), and LM (P < 0.05), but did not significantly improve WBS values. In Experiment 2, neither implant treatment nor vitamin D3 supplementation had significant effects on L*, a*, or b* values of muscles in steaks before or during simulated retail display.     

Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef

Two experiments were conducted to compare the effects of enhancing dark-cutting (DC) strip loins with lactic acid (LAC) on fresh and cooked beef color, as well as sensory attributes, with nonenhanced, normal pH strip loins (CH). Strip loins, with an average ultimate pH of 6.70 ± 0.11 (Exp. 1) and 6.78 ± 0.11 (Exp. 2), were cut into 2 equal-length sections, and DC sections were randomly assigned as either nonenhanced DC or DC enhanced with 0.15 (Exp. 1), 0.35 (Exp. 1 and 2), or 0.50% (Exp. 2) LAC at a target of either 105 (Exp. 1) or 112% (Exp. 2) of the raw product weight. Enhancement with 0.15 and 0.35% LAC did not (P > 0.05) affect postenhancement pH of DC strip loins when enhanced at a target of 105% (Exp. 1); however, postenhancement pH was reduced (P < 0.05) substantially by LAC enhancement at 115% of raw product weight, with pH values of DC sections enhanced with 0.50% LAC being similar (P > 0.05) to those of CH strip loin sections (Exp. 2). In Exp. 1, raw steaks from CH strip loins had greater (P < 0.05) a* and b* values as well as Japanese beef color scores compared with steaks from nonenhanced and LAC-enhanced DC strip loins across the first 3 d of simulated retail display (LAC enhancement × retail display duration; P < 0.01). Again in Exp. 2, raw steaks from CH sections had greater (P < 0.05) L*, a*, and b* values and Japanese color scores than did steaks from DC sections, regardless of LAC enhancement; however, mean Japanese color scores of CH steaks were only 0.7 and 0.4 units greater (P < 0.05) than the color scores of DC steaks enhanced with 0.35 and 0.50% LAC, respectively. In Exp. 1, CH steaks received the highest (P < 0.05) cooked color and degree of doneness scores, yet scores for CH steaks and steaks from DC sections enhanced with 0.50% LAC did not (P > 0.05) differ when cooked to 71°C in Exp. 2. Fresh and cooked color of DC beef was only minimally altered when enhanced with 0.35% LAC at 105% of the fresh product weight; however, when DC beef was enhanced with 0.35 and 0.50% LAC at a target of 112%, fresh and cooked color were improved close to that of CH beef. Because the persistent red or pink cooked color of DC was virtually eliminated by 0.50% LAC enhancement, LAC-enhanced DC beef may be suitable for food-service markets; however, the raw or fresh color results of Exp. 2 suggested that the fresh color of DC beef can be improved to the color of normal pH beef by postmortem acidification, leading to the possible recoupment of most, if not all, of the lost value associated with DC beef.     

Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module

Four experiments were conducted in two commercial packing plants to evaluate the effectiveness of a commercial online video image analysis (VIA) system (the Computer Vision System equipped with a BeefCam module [CVS BeefCam]) to predict tenderness of beef steaks using online measurements obtained at chain speeds. Longissimus muscle (LM) samples from the rib (Exp. 1, 2, and 4) or strip loin (Exp. 3) were obtained from each carcass and Warner-Bratzler shear force (WBSF) was measured after 14 d of aging. The CVS BeefCam output variable for LM area, adjusted for carcass weight (cm2/kg), was correlated (P < 0.05) with WBSF values in all experiments. The CVS BeefCam lean color measurements, a* and b*, were effective (P < 0.05) in all experiments for segregating carcasses into groups that produced LM steaks differing in WBSF values. Fat color measurements by CVS BeefCam were usually ineffective for segregating carcasses into groups differing in WBSF values; however, in Exp. 4, fat b* identified a group of carcasses that produced tough LM steaks. Quality grade factors accounted for 3, 18, 21, and 0% of the variation in WBSF among steaks in Exp. 1 (n = 399), 2 (n = 195), 3 (n = 304), and 4 (n = 184), respectively, whereas CVS BeefCam output variables accounted for 17, 30, 19, and 6% of the variation in WBSF among steaks in Exp. 1, 2, 3, and 4, respectively. A multiple linear regression equation developed with data from Exp. 2 accurately classified carcasses in Exp. 1 and 4 and thereby may be useful for decreasing the likelihood that a consumer would encounter a tough (WBSF > 4.5 kg) LM steak in a group classified as "tender" by CVS BeefCam compared with an unsorted population. Online measurements of beef carcasses by use of CVS BeefCam were useful for predicting the tenderness of beef LM steaks, and sorting carcasses using these measurements could aid in producing groups of beef carcasses with more uniform LM steak tenderness.     

Relative contributions of animal and muscle effects to variation in beef lean color stability

Muscles from beef carcasses (n = 100) were selected from a commercial processor and aged for 14 d. Longissimus lumborum (LL), semimembranosus (SM), biceps femoris (BF), gluteus medius (GM), triceps brachii (TB), rectus femoris, vastus lateralis, adductor, semitendinosus, infraspinatus, teres major, biceps femoris ischiatic head, biceps femoris sirloin cap, and gracillus steaks were placed in display for 9 d. Instrumental color variables [lightness (L*), redness (a*), yellowness (b*), hue angle, chroma, and overall color change from d 0 (E)] were determined on d 0, 1, 3, 6, and 9 of display. Muscle pH and myoglobin content were determined for LL, SM, BF, GM, and TB. Muscles differed (P < 0.05) in initial values of each color variable evaluated, and the extent and timing of changes during display differed across muscles. Relationships between color variables measured in LL steaks and those measured in steaks from other muscles differed across days of display with the strongest relationships being observed earlier in the display period for labile muscles and later in stable muscles. Lightness of LL steaks was correlated with lightness of all of other muscles evaluated, regardless of display day (r = 0.27 to 0.79). For a*, hue angle, chroma, and E values, the strongest relationships between LL values and those of other muscles were detected between d 9 LL values and those of other muscles on d 3, 6, or 9, depending on the relative stability of the muscle. Correlation coefficients between d 9 a*, hue angle, chroma, and E values in LL and those of other muscles were 0.50, 0.65, 0.28, and 0.43 (P < 0.05) or greater, respectively, for the muscles included in the study. Myoglobin content of SM, BF, GM, and TB was highly correlated with that of LL (r = 0.83, 0.82, 0.72, and 0.67, respectively; P < 0.05). Muscle pH of LL was correlated with pH of SM and GM (r = 0.44 and 0.53; P < 0.05), but not (P > 0.05) pH of BF or TB. Muscle effects generally explained more variation in a*, b*, hue angle, chroma, and E than animal effects. However, the relative importance of animal effects increased as display continued. These data indicate that animal effects were consistent across muscles, though muscle effects had greater contribution to color stability variation. Furthermore, strong relationships between LL color stability and the stability of other muscles indicate that strategies developed to manage animal variation in LL color stability would beneficially affect the entire carcass.     

Accelerated chilling of carcasses to improve pork quality

Our objectives were to determine the optimal accelerated chill time immediately postmortem necessary to improve the quality of pork muscle and to decrease the incidence of pale, soft, and exudative pork. Carcasses from 81 market hogs were cooled either by conventional chill (CC) at 2 degrees C or by accelerated chill (AC) at -32 degrees C for 60, 90, 120, or 150 min, and then placed into a 2 degrees C cooler for the remainder of the 24-h chill period. Loin muscle pH was higher (P < 0.05) for the carcasses that were accelerated chilled longer than 60 min. Although loin visual color, texture, and firmness scores increased (P < 0.05) with AC time, no improvements were noted beyond 60 min. Color, pH, texture, firmness, and CIE L*a*b* values of fresh ham muscles were not (P > 0.05) affected by AC. In addition, AC did not (P > 0.05) affect purge, drip, or thaw loss of fresh products, sensory scores of loins or processed hams (except initial juiciness; P < 0.05), water-holding capacity of processed hams, or processing characteristics of hams. Cooking loss and Warner-Bratzler shear values for hams and loins were not (P > 0.05) affected by AC. Accelerated chilling caused loins to be darker (lower L* value; P < 0.05) and to have lower (P < 0.05) b* values (less yellow) than CC loins. Accelerated chilling increased water-holding capacity in fresh hams, bound water being the greatest (P < 0.05) in the 120- and 150-min AC groups. These results demonstrate that improvements in pork loin quality can be made using freezer-accelerated chilling for carcasses.     

Quantitative genetic aspects of coat color in horses

The aim of this study was to estimate genetic parameters for coat color in horses. Besides defining coat color classes (gray, chestnut, bay, and black), the phenotypes were also measured quantitatively according to standardized international procedures (Commission Internationale de l'Eclairage L*, a*, b*), where L* describes lightness, a* describes color saturation from red to green, and b* describes color saturation from yellow to blue. The total color saturation was derived from a* and b* and referred to as Chroma. A total of 294 horses from the breeds Lipizzan, Nonius, Arabian Pure Bred, Shagya Arabian, and Gidran were measured at neck, shoulder, and belly. Heritabilities (within and between breeds or color classes) and repeatabilities were estimated using REML from univariate animal models defined separately for gray and nongray horses. For gray horses, the estimated within-breed heritabilities for L* ranged from 0.45 to 0.49 and for a*, b*, and Chroma from 0.09 to 0.52, indicating moderate polygenic effect. For nongray horses, between-color class heritabilities were high (0.70 to 0.85) and within-color class heritabilities were negligible (except for L* measured on neck and belly, 0.21 and 0.34, respectively). Additionally, the importance of L* was described by the relation with the total melanin content of horse coat hair; for gray and nongray horses, a strong negative linear relationship was detected (P < 0.01). The spectrometric measures and the results of this study demonstrate a possible approach to the estimation of the polygenic component involved in coat color inheritance.     

Meat quality traits were unaffected by a quantitative trait locus affecting leg composition traits in Texel sheep

A QTL affecting leg muscle and fat traits has been identified within the New Zealand Texel population. The QTL maps to a region on OAR 2 with a two-marker haplotype test established at markers BULGE20 and BM81124. These markers encompass the likely position of Growth Differentiation Factor 8 (GDF8). The pleiotropic effects of this QTL on meat quality traits are tested. Objective measures of meat quality including pH, color (L*, a*, and b*), and tenderness (as assessed by Warner-Bratzler shear force measurements) were assessed on longissimus and semi-membranosus muscles of 540 progeny from six Texel sires. Four of these sires were subsequently identified as segregating for leg muscle and fat traits. For these segregating sires, comparison of progeny that had inherited the favorable haplotype from their sire with those that had received the alternate haplotype revealed no significant differences in the meat quality traits assessed. This finding suggests that the muscling QTL does not have pleiotropic effects on meat quality. A general scan for meat quality QTL was carried out using genotype data for eight markers from FCB128 to RM356 flanking 122cM of OAR 2 using Haley-Knott regression. This analysis revealed two QTL for a single sire. A QTL detected in the region of Marker INRA40 for color L* mapped to a site close to the muscling QTL, but there was evidence to suggest it is at a distinct locus. The QTL in the region of Marker RM356 might map distal to Marker RM356, as no peak was observed. This QTL, which seems to affect pH, color a*, color b*, and Warner-Bratzler shear measurements, requires further characterization.     

The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender

The objective of this study was to determine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identifying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 102 Select) from two commercial plants were tested. In Phase II, 400 carcasses (200 rolled USDA Select and 200 rolled USDA Choice) from one commercial plant were tested. The three systems were evaluated based on progressive certification of the longissimus as "tender" in 10% increments (the best 10, 20, 30%, etc., certified as "tender" by each technology; 100% certification would mean no sorting for tenderness). In Phase I, the error (percentage of carcasses certified as tender that had Warner-Bratzler shear force of > or = 5 kg at 14 d postmortem) for 100% certification using all carcasses was 14.1%. All certification levels up to 80% (slice shear force) and up to 70% (colorimeter) had less error (P < 0.05) than 100% certification. Errors in all levels of certification by prototype BeefCam (13.8 to 9.7%) were not different (P > 0.05) from 100% certification. In Phase I, the error for 100% certification for USDA Select carcasses was 30.7%. For Select carcasses, all slice shear force certification levels up to 60% (0 to 14.8%) had less error (P < 0.05) than 100% certification. For Select carcasses, errors in all levels of certification by colorimeter (20.0 to 29.6%) and by BeefCam (27.5 to 31.4%) were not different (P > 0.05) from 100% certification. In Phase II, the error for 100% certification for all carcasses was 9.3%. For all levels of slice shear force certification less than 90% (for all carcasses) or less than 80% (Select carcasses), errors in tenderness certification were less than (P < 0.05) for 100% certification. In Phase II, for all carcasses or Select carcasses, colorimeter and prototype BeefCam certifications did not significantly reduce errors (P > 0.05) compared to 100% certification. Thus, the direct measure of tenderness provided by slice shear force results in more accurate identification of "tender" beef carcasses than either of the indirect technologies, prototype BeefCam, or colorimeter, particularly for USDA Select carcasses. As tested in this study, slice shear force, but not the prototype BeefCam or colorimeter systems, accurately identified "tender" beef.     

Duplication of the pale, soft, and exudative condition starting with normal postmortem pork

The objective of the current study was to create an in vitro model that duplicated the development of PSE pork. Postrigor pork chops with various pH values and normal color were vacuum-packaged, and heated at approximately 42 degrees C for various times (0, 15, 30, 60, 120, or 240 min), or heated to temperatures that occur early postmortem (34, 37, 39, or 42 degrees C for 60 or 120 min) in a water bath. Chops were cooled and allowed to bloom, after which changes in Minolta and Hunter color values were assessed, and purge loss was determined. Warming postrigor pork with normal color and pH to early postmortem body temperature for various times successfully duplicated the characteristics of PSE pork. After 60 to 120 min at 42 degrees C or above, chops with pH < 5.8 lightened until L values were similar to those typical of PSE pork (Minolta L = 61.0). Change in chop color depended on length of time the samples were warmed, as well as on pH. Below 34 degrees C, temperature had no (P > or = 0.28) effect on color (Minolta L, a, b, and Hunter L*, a*, b*); however, at higher temperatures, color change depended on pH and warming time. A comparison of the time and temperature relationships for changes in lightness and purge suggested that the mechanisms of the two processes are not identical. The similarities in the dynamic range of color change, change in absolute color values, and time frame for changes in vitro and in vivo suggest similarity of the processes creating PSE in a carcass and in the in vitro model.     

Effects of barley variety fed to steers on carcass characteristics and color of meat

This study evaluated the effect of barley varieties in the diets of finishing steers on carcass composition, fat, and lean color and the fatty acid profile of subcutaneous fat. Crossbred steers (391 kg initial BW) were assigned randomly to one of five finishing diets composed primarily of corn (n = 9), Morex barley (n = 9), Steptoe barley, (n = 9), or two experimental barley varieties SM3 (n = 9) and SM5 (n = 9). Grains were cracked prior to feeding. Diets were formulated (DM basis) to be isonitrogenous (2.24% N) and isocaloric (2.01 Mcal/kg NEm and 1.35 Mcal/kg NEg). Steers were slaughtered according to industry-accepted procedures when it was visually estimated that 70% of carcasses would grade USDA Choice. After a 24-h chill at 4 degrees C, carcass quality and yield grade data were collected by trained, experienced university personnel. Objective color (L*, a*, and b*) of both the LM and subcutaneous fat were measured, and samples of subcutaneous fat were removed from the 10th- to 12th-rib region for fatty acid analysis. Diet did not affect hot carcass weight (P = 0.15), fat thickness (P = 0.58), LM area (P = 0.57), percentage of internal fat (P = 0.52), yield grade (P = 0.96), marbling (P = 0.73), or quality grade (P = 0.10). However, the LM from steers fed diets formulated with Morex and SM5 barley varieties tended to be lighter (higher L* values, P = 0.08) than the LM from steers fed the corn-based diet. Additionally, fat from steers fed corn tended to be more yellow (higher Hunter b* values, P = 0.09) than fat from steers fed barley-based diets. Although grain source had only minimal effects on the fatty acid composition of subcutaneous fat samples, pentadecanoic acid (15:0) was greater (P < 0.05) in fat from steers fed SM3 and Steptoe barley varieties than in fat from steers fed corn. Stearic acid (18:0) concentrations were higher (P < 0.05) in fat samples from steers fed corn than in those fed the experimental barley lines (SM3 and SM5). Conversely, fat samples from steers fed Steptoe and SM5 barley had greater (P < 0.05) gadoleic acid (20:1) concentrations than fat from steers fed corn or Morex variety. Although the variety/line of barley included in the finishing diet may affect LM and fat color, grain-source (barley vs. corn) had little effect on beef carcass quality and yield grades and did not greatly alter the fatty acid composition of subcutaneous fat.     

Characterization of muscles from boars, barrows, and gilts slaughtered at 100 or 110 kilograms: differences in fat, moisture, color, water-holding capacity, and collagen.

For characterization of ether-extractable fat content (EE), L*, a*, and b* color, and water-holding capacity (WHC), 12 muscles or muscle groups were dissected from 48 pork carcasses of boars, barrows, or gilts that were fed diets either at minimum (LO) or 1% above (HI) their protein requirements and slaughtered in two separate trials at 100 or 110 kg. In both trials across muscles, gilts and boars had lower (P < .05) EE than barrows. In the 110-kg trial, boars had lower (P < .001) EE than gilts. In the 100-kg trial, boars on LO diets had lower (P < .001) WHC than all other groups, and both boar groups had lower (P < .05) WHC than gilts. No differences (P > .05) in WHC were seen in the 110-kg trial. In the 100-kg trial, gilts had lower L* (P < .05) than boars and barrows, but in the 110-kg trial boars had lower L* (P < .05) than barrows and gilts. The lowest (P < .05) a* values were for boars in the 100-kg trial and for boars on LO diets in the 110-kg trial. In both trials, the serratus ventralis had more (P < .001) EE than all other muscles. In both trials, the semitendinosus had higher (P < .001) L* and the longissimus had lower (P < .01) a* and b* than all other muscles. The numerous differences observed among muscles may help identify optimal uses for the entire pork carcass.