An Evaluation of Current and Alternative Systems for Quality Grading Carcasses of Mature Slaughter Cows

Journal of Animal Science

Volumn 76, Issue 8, 1998, Pages 2094-2103

  Hilton, G G ^a,b   Tatum, J D ^a   Williams, S E ^a,c   Belk, K E ^a   Williams, F L ^a,d   Wise, J W ^a,d   Smith, G C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

^d Marketing Services Division   (United States)

Author keywords

Beef; Carcasses; Grading; Maturity; Meat Characteristics; Palatability

Indexed keywords

BOVINAE;

AGE; ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CATTLE; CLASSIFICATION; COMPARATIVE STUDY; EVALUATION; FEMALE; HUMAN; MEAT; MECHANICAL STRESS; REGRESSION ANALYSIS; STANDARD; TASTE; TEMPERATURE;

AGE FACTORS; ANALYSIS OF VARIANCE; ANIMALS; CATTLE; EVALUATION STUDIES; FEMALE; HUMANS; LEAST-SQUARES ANALYSIS; MEAT; STRESS, MECHANICAL; TASTE; TEMPERATURE;

EID: 0032133217     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1998.7682094x     Document Type: Article

References (21)

1. AMSA. 1995. Research guidelines for cookery, sensory evaluation, and tenderness measurements of fresh meat. Am. Meat Sci. Assoc., Chicago, IL.
2. Berry, B. W., G. C. Smith, and Z. L. Carpenter. 1974. Beef carcass maturity indicators and palatability attributes. J. Anim. Sci. 38:507-514.
3. Breidenstein, B. B., C. C. Cooper, R. G. Cassens, G. Evans, and R. W. Bray. 1968. Influence of marbling and maturity on the palatability of beef muscle. I. Chemical and organoleptic considerations. J. Anim. Sci. 27:1532-1541.
4. Cross, H. R., R. Moen, and M. Stanfield. 1978. Guidelines for training and testing judges for sensory analysis of meat quality. Food Technol. 32:48-54.
5. Davis, G. W., A. B. Cole, Jr., W. R. Backus, and S. L. Melton. 1981. Effect of electrical stimulation on carcass quality and meat palatability of beef from forage- and grain-finished steers. J. Anim. Sci. 53:651-657.
6. Hodgson, R. R., K. E. Belk, J. W. Savell, H. R. Cross, and F. L. Williams. 1992. Development of a quantitative quality grading system for mature cow carcasses. J. Anim. Sci. 70:1840-1847.
7. Luchak, G. L. 1991. The determination of cooking characteristics of USDA Choice versus USDA Select retail beef cuts. M.S. thesis. Texas A & M Univ., College Station.
8. McBee, J. L., Jr., and J. A. Wiles. 1967. Influence of marbling and carcass grade on the physical and chemical characteristics of beef. J. Anim. Sci. 26:701-704.
9. NAMP. 1996. The Meat Buyers Guide. National Association of Meat Purveyors, Reston, VA.
10. NLSMB. 1995a. Beef Customer Satisfaction. A comprehensive in-home product test among frequent beef users. National Live Stock and Meat Board, Chicago, IL.
11. NLSMB. 1995b. The Meat Board Beef Steak Color Guide. National Live Stock and Meat Board, Chicago, IL.
12. Parrish, F. C., Jr., D. G. Olson, B. E. Miner, and R. E. Rust. 1973. Effect of degree of marbling and internal temperature of doneness on beef rib steaks. J. Anim. Sci. 37:430-434.
13. SAS. 1985. SAS User's Guide: Statistics (Version 5 Ed.). SAS Inst. Inc., Cary, NC.
14. Smith, G. C., B. W. Berry, J. W. Savell, and H. R. Cross. 1988. USDA maturity indices and palatability of beef rib steaks. J. Food Qual. 11:1-13.
15. Smith, G. C., Z. L. Carpenter, H. R. Cross, C. E. Murphey, H. C. Abraham, J. W. Savell, G. W. Davis, B. W. Berry, and F. C. Parrish, Jr. 1984. Relationship of USDA marbling groups to palatability of cooked beef. J. Food Qual. 7:289-308.
16. Smith, G. C., H. R. Cross, Z. L. Carpenter, C. E. Murphey, J. W. Savell, H. C. Abraham, and G. W. Davis. 1982. Relationship of USDA maturity groups to palatability of cooked beef. J. Food Sci. 47:1100-1107.
17. Smith, G. C., J. B. Morgan, J. D. Tatum, C. C. Kukay, M. T. Smith, T. D. Schnell, and G. G. Hilton. 1994. Improving the consistency and competitiveness of non-fed beef and improving the salvage value of cull cows and bulls. The Final Report of the National Non-Fed Beef Quality Audit. National Cattlemen's Association, Englewood, CO.
18. USDA. 1996. Official United States standards for grades of carcass beef. AMS, USDA, Washington, DC.
19. Walter, M. J., D. E. Goll, E. A. Kline, L. P. Anderson, and A. F. Carlin. 1965. Effects of marbling and maturity on beef muscle characteristics. I. Objective measurements of tenderness and chemical properties. Food Technol. 19:841-848.
20. Williams, F. L. 1994. Interview report. In: The Final Report of the National Non-Fed Beef Quality Audit, 1994. p 31. National Cattlemen's Association, Englewood, CO.
21. Wise, J. W. 1994. Classifying the non-fed beef supply. In: The Final Report of the National Non-Fed Beef Quality Audit, 1994. p 31. National Cattlemen's Association, Englewood, CO.