2006 Abstracts - American Society of Animal Science

suggesting slower retail color degradation for BI steaks. Moisture enhancementof beef tricep brachii improved tenderness, sensory attributes,and water retention, while appearing to sustain retail color.Key Words: Beef, Moisture enhancement, Palatability53 Effect of moisture enhancement on sensory attributes, tenderness,and retail color of beef steaks from the rectus femoris. P.S. Kuber* 1 , A. E. Radnuz 1 , M. D. Vieson 1 , H. N. Zerby 1 , S. J. Moeller 1 ,J. L. Bard 1 , A. C. Naber 1 , K. M. Brueggemeier 1 , G. R. Dunlap 1 , and B.L. Gwartney 2 , 1 The Ohio State University, Columbus, 2 NationalCattlemen’s Beef Association, Centennial, CO.Fresh beef steaks removed from USDA low Choice (n = 40) and lowSelect (n = 40) rectus femoris roasts were measured for the effect ofhigh pressure moisture enhancement on retail color, palatability, andtenderness. Roasts were divided in half by removing one control (CON)steak from the center to determine initial tenderness. Each half receivedone of two treatments: 1) brine injection (BI) pumped to 110% greenweight (2.5% sodium lactate, 0.35% sodium tripolyphosphate and0.65% sodium chloride); or 2) needle tenderized (NT). Steaks (2.54 cm)were removed from BI and NT roasts for Warner-Bratzler shear-force(aged 7, 14, and 21 d) and sensory analysis (aged 14 d). Subjective (5 d;5 member panel) and objective color (8 d; L*, a* and b*) were measureddaily on steaks under retail display lighting. Overall, BI (2.81 kg) steakswere more tender (P < 0.0001) than NT (3.78 kg) and CON (3.95 kg)steaks. No differences (P > 0.05) in tenderness between NT and CONexisted. Drip and cooking loss were less (P < 0.0001) for BI vs NT, andBI vs NT and CON, respectively. Sensory evaluation revealed BI hadmore (P < 0.0001) initial tenderness and juiciness, sustained tendernessand juiciness, beef flavor intensity and overall acceptability than NTsteaks. Objective color readings reported BI steaks were initially (d 1)darker (L*), less red (a*) and less yellow (b*) (P < 0.0001) than NTsteaks, however change in L* and b* observed between d 1 and 8readings was less (P < 0.01) in BI vs NT steaks implying BI steaksmaybe more stable in retail color. There was no reported difference (P> 0.05) in subjective panel color values suggesting L* and b* differencesmay not be visible in the retail case. These results suggest moistureenhancement may improve sensory attributes, tenderness, moistureretention and stabilize color during retail display.Key Words: Beef, Moisture enhancement, Palatability54 Effect of dietary fat source on fatty acid composition ofbackfat from growing-finishing swine. J. K. Apple*, C. V. Maxwell,D. L. Galloway, S. Hutchison, and J. T. Sawyer, University ofArkansas, Fayetteville.Crossbred pigs were used to test the effect of dietary fat source (FAT)on the fatty acid (FA) composition totals of backfat (BF) from growing-finishingswine. Pigs were blocked by BW, and, within blocks, pens(8 pigs/pen) were randomly assigned to corn-SBM diets with no fat (C)or diets containing 5% beef tallow (BT), poultry fat (PF), or soybeanoil (SBO). One pig from each pen (8 pens/treatment) was randomlyselected for slaughter initially (22.7 kg) and at a mean pen weight (SWT)of 45.5, 68.1, 90.9, and 113.6 kg. Within 2 h of slaughter, a 4 × 6-cmbackfat sample was removed from left sides immediately posterior tothe scapula, and subsequently separated into inner, middle, and outerlayers for fatty acid analysis. There were FAT × SWT interactions (P