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Michael E. Dikeman - One of the best experts on this subject based on the ideXlab platform.

  • Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef.
    Journal of Animal Science, 2002
    Co-Authors: E J Yancey, Michael E. Dikeman, P B Addis, E Katsanidis, M Pullen
    Abstract:

    : Three groups of 12 high percentage Charolais steers were slaughtered on three dates. Steers (n = 27) were infused immediately after exsanguination at 10% of BW with a solution containing saccharides, NaCl, and phosphates (MPSC solution; MPSC, Inc., St. Paul, MN) plus either 500 ppm vitamin C (MPSC+C), 500 ppm vitamin E (MPSC+E), or 500 ppm vitamin C plus 500 ppm vitamin E (MPSC+C+E). Noninfused controls (CON) were 9 steers. The longissimus thoracis (LT), semitendinosus (ST), and quadriceps femoris muscles were removed at 48-h postmortem, vacuum-packaged, and aged until 14-d postmortem. Steaks 2.54-cm thick were cut from the LT and ST. The quadriceps was utilized for ground-beef production. Infused steers had higher dressing percentages and heavier heart and liver weights (P 0.05) on USDA yield and quality-grade traits, LT and ST Warner-Bratzler shear force, Descriptive-Attribute traits, and freshly cooked steak flavor-profile traits. Vascular infusion had little effect on the flavor-profile traits of warmed-over steaks. Therefore, the results of our study indicate that vascular infusion with vitamins C, E, or C plus E can increase dressing percentage and organ weights, but have minimal effects on Descriptive-Attribute and flavor-profile sensory panel ratings.

  • effects of vascular infusion with a solution of saccharides sodium chloride and phosphates with or without vitamin c on carcass traits warner bratzler shear force flavor profile and Descriptive Attribute characteristics of steaks and ground beef from
    Meat Science, 2002
    Co-Authors: E J Yancey, Michael E. Dikeman, P B Addis, E Katsanidis, M Pullen
    Abstract:

    Abstract Two groups of 18 grain-finished steers were utilized. Nine from one group were infused via the carotid artery immediately after jugular vein exsanguination with an aqueous solution containing saccharides, NaCl, and phosphates (MPSC; MPSC, Inc., Eden Prairie, MN, USA). Nine steers served as non-infused controls (CON). An additional 18 steers were infused with either MPSC ( n =9) or MPSC plus 1000 ppm vitamin C (MPSC+C, n =9) solutions. Steers infused with MPSC had higher dressing percentages and organ weights than CON steers. Vascular infusion with MPSC had no effects on USDA yield or quality grade traits, Descriptive-Attribute sensory panel evaluations, or Warner–Bratzler shear force of longissimus lumborum and semitendinosus muscles. Vascular infusion with MPSC resulted in some significant, but inconsistent effects on flavor-profile characteristics of cooked beef. The addition of vitamin C to the MPSC solution did not provide any benefit.

  • Interrelationships between Descriptive texture profile sensory panel and Descriptive Attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles.
    Meat Science, 2000
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, Delores H. Chambers
    Abstract:

    Abstract The objectives of our study were to examine the relationships between highly trained and experienced Descriptive texture profile (DTP) sensory panel and trained Descriptive Attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences ( p r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA panel Attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.

  • interrelationships between Descriptive texture profile sensory panel and Descriptive Attribute sensory panel evaluations of beef longissimus and semitendinosus muscles
    Meat Science, 2000
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, Delores H. Chambers
    Abstract:

    The objectives of our study were to examine the relationships between highly trained and experienced Descriptive texture profile (DTP) sensory panel and trained Descriptive Attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences (p<0.05) in LL muscle fiber orientation for most Attributes related to tenderness; however, few differences were detected for flavor and juiciness traits for either muscle. Numerous significant (r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA panel Attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.

  • interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by warner bratzler shear force a Descriptive texture profile sensory panel and a Descriptive Attribute sensory panel
    Journal of Animal Science, 1999
    Co-Authors: M.m. Otremba, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, John A. Unruh, Edgar Chambers
    Abstract:

    : The objective of our study was to examine the interrelationships among Warner-Bratzler shear force (WBSF) determinations, evaluation by a highly trained Descriptive-texture-profile (DTP) sensory panel, and evaluation by a trained Descriptive Attribute (DA) sensory panel as affected by muscle fiber orientation of samples and shear-blade type. Longissimus lumborum and semitendinosus muscles (n = 18 of each) were cut into 2.54-cm steaks, which were cooked to 71 degrees C. Cores were obtained with two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface), used for WBSF determinations with the typical V-shaped blade and modified WBSF determinations with a flat blade, and presented to the DTP and DA sensory panels. The V-shaped blade resulted in 1.4 to 2.5 kg lower (P < .05) mean WBSF values than the flat blade for both muscles. Cores taken parallel to the longissimus muscle fiber orientation had .64 kg higher (P < .05) mean WBSF values than cores taken perpendicular to the cut steak surface. Both panels detected differences among carcass replications; however, a panelist x replication effect (P < .05) occurred for the DA panel. Both panels detected differences (P < .05) in muscle fiber orientation for Attributes related to tenderness. Correlations between sensory panel scores and WBSF values were dependent on blade type and coring method. Blade type and coring method had greater effects on correlations between sensory scores and WBSF values for the DTP panel than for the DA panel. Correlations between scores by both sensory panels and WBSF values were comparable. The more highly trained DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among carcass replications.

M Pullen - One of the best experts on this subject based on the ideXlab platform.

Edgar Chambers - One of the best experts on this subject based on the ideXlab platform.

  • Interrelationships between Descriptive texture profile sensory panel and Descriptive Attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles.
    Meat Science, 2000
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, Delores H. Chambers
    Abstract:

    Abstract The objectives of our study were to examine the relationships between highly trained and experienced Descriptive texture profile (DTP) sensory panel and trained Descriptive Attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences ( p r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA panel Attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.

  • interrelationships between Descriptive texture profile sensory panel and Descriptive Attribute sensory panel evaluations of beef longissimus and semitendinosus muscles
    Meat Science, 2000
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, Delores H. Chambers
    Abstract:

    The objectives of our study were to examine the relationships between highly trained and experienced Descriptive texture profile (DTP) sensory panel and trained Descriptive Attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences (p<0.05) in LL muscle fiber orientation for most Attributes related to tenderness; however, few differences were detected for flavor and juiciness traits for either muscle. Numerous significant (r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA panel Attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.

  • interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by warner bratzler shear force a Descriptive texture profile sensory panel and a Descriptive Attribute sensory panel
    Journal of Animal Science, 1999
    Co-Authors: M.m. Otremba, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, John A. Unruh, Edgar Chambers
    Abstract:

    : The objective of our study was to examine the interrelationships among Warner-Bratzler shear force (WBSF) determinations, evaluation by a highly trained Descriptive-texture-profile (DTP) sensory panel, and evaluation by a trained Descriptive Attribute (DA) sensory panel as affected by muscle fiber orientation of samples and shear-blade type. Longissimus lumborum and semitendinosus muscles (n = 18 of each) were cut into 2.54-cm steaks, which were cooked to 71 degrees C. Cores were obtained with two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface), used for WBSF determinations with the typical V-shaped blade and modified WBSF determinations with a flat blade, and presented to the DTP and DA sensory panels. The V-shaped blade resulted in 1.4 to 2.5 kg lower (P < .05) mean WBSF values than the flat blade for both muscles. Cores taken parallel to the longissimus muscle fiber orientation had .64 kg higher (P < .05) mean WBSF values than cores taken perpendicular to the cut steak surface. Both panels detected differences among carcass replications; however, a panelist x replication effect (P < .05) occurred for the DA panel. Both panels detected differences (P < .05) in muscle fiber orientation for Attributes related to tenderness. Correlations between sensory panel scores and WBSF values were dependent on blade type and coring method. Blade type and coring method had greater effects on correlations between sensory scores and WBSF values for the DTP panel than for the DA panel. Correlations between scores by both sensory panels and WBSF values were comparable. The more highly trained DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among carcass replications.

  • Evaluations of beef tenderness by Warner-Bratzler shear force, a Descriptive-texture profile sensory panel, and a Descriptive Attribute sensory panel
    Kansas Agricultural Experiment Station Research Reports, 1999
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, John A. Unruh
    Abstract:

    This study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained Descriptivetexture-profile (DTP) sensory panel, and evaluation by a trained Descriptive Attribute (DA) sensory panel as affected by muscle fiber orientation of samples. Eighteen longissimus lumborum and 18 semitendinosus muscles from Choice and Select carcasses were cut into 1inch steaks and cooked to 150EF. Cores were obtained by two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface) for WBSF determinations. Cubes 1⁄2 × 1⁄2 × 1 in. were presented to the DTP and DA sensory panels. Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P

  • evaluations of beef tenderness by warner bratzler shear force a Descriptive texture profile sensory panel and a Descriptive Attribute sensory panel
    Kansas Agricultural Experiment Station Research Reports, 1999
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, John A. Unruh
    Abstract:

    This study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained Descriptivetexture-profile (DTP) sensory panel, and evaluation by a trained Descriptive Attribute (DA) sensory panel as affected by muscle fiber orientation of samples. Eighteen longissimus lumborum and 18 semitendinosus muscles from Choice and Select carcasses were cut into 1inch steaks and cooked to 150EF. Cores were obtained by two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface) for WBSF determinations. Cubes 1⁄2 × 1⁄2 × 1 in. were presented to the DTP and DA sensory panels. Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P<.05) mean WBSF than cores taken perpendicular to the cut steak surface. Both panels detected carcass differences; however, a panelist × carcass effect (P<.05) occurred for the DA panel. Both panels detected differences (P<.05) between muscle fiber orientations for Attributes related to tenderness. Muscle fiber orientation of samples may need to be parallel for WBSF but perpendicular to the steak surface for sensory panel evaluation.

M.m. Otremba - One of the best experts on this subject based on the ideXlab platform.

  • Interrelationships between Descriptive texture profile sensory panel and Descriptive Attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles.
    Meat Science, 2000
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, Delores H. Chambers
    Abstract:

    Abstract The objectives of our study were to examine the relationships between highly trained and experienced Descriptive texture profile (DTP) sensory panel and trained Descriptive Attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences ( p r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA panel Attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.

  • interrelationships between Descriptive texture profile sensory panel and Descriptive Attribute sensory panel evaluations of beef longissimus and semitendinosus muscles
    Meat Science, 2000
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, Delores H. Chambers
    Abstract:

    The objectives of our study were to examine the relationships between highly trained and experienced Descriptive texture profile (DTP) sensory panel and trained Descriptive Attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences (p<0.05) in LL muscle fiber orientation for most Attributes related to tenderness; however, few differences were detected for flavor and juiciness traits for either muscle. Numerous significant (r ⩾ 0.50 or ⩽ −0.50) correlations occurred between DTP and DA panel Attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.

  • interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by warner bratzler shear force a Descriptive texture profile sensory panel and a Descriptive Attribute sensory panel
    Journal of Animal Science, 1999
    Co-Authors: M.m. Otremba, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, John A. Unruh, Edgar Chambers
    Abstract:

    : The objective of our study was to examine the interrelationships among Warner-Bratzler shear force (WBSF) determinations, evaluation by a highly trained Descriptive-texture-profile (DTP) sensory panel, and evaluation by a trained Descriptive Attribute (DA) sensory panel as affected by muscle fiber orientation of samples and shear-blade type. Longissimus lumborum and semitendinosus muscles (n = 18 of each) were cut into 2.54-cm steaks, which were cooked to 71 degrees C. Cores were obtained with two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface), used for WBSF determinations with the typical V-shaped blade and modified WBSF determinations with a flat blade, and presented to the DTP and DA sensory panels. The V-shaped blade resulted in 1.4 to 2.5 kg lower (P < .05) mean WBSF values than the flat blade for both muscles. Cores taken parallel to the longissimus muscle fiber orientation had .64 kg higher (P < .05) mean WBSF values than cores taken perpendicular to the cut steak surface. Both panels detected differences among carcass replications; however, a panelist x replication effect (P < .05) occurred for the DA panel. Both panels detected differences (P < .05) in muscle fiber orientation for Attributes related to tenderness. Correlations between sensory panel scores and WBSF values were dependent on blade type and coring method. Blade type and coring method had greater effects on correlations between sensory scores and WBSF values for the DTP panel than for the DA panel. Correlations between scores by both sensory panels and WBSF values were comparable. The more highly trained DTP panelists were more consistent in their evaluations of texture Attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among carcass replications.

  • Evaluations of beef tenderness by Warner-Bratzler shear force, a Descriptive-texture profile sensory panel, and a Descriptive Attribute sensory panel
    Kansas Agricultural Experiment Station Research Reports, 1999
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, John A. Unruh
    Abstract:

    This study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained Descriptivetexture-profile (DTP) sensory panel, and evaluation by a trained Descriptive Attribute (DA) sensory panel as affected by muscle fiber orientation of samples. Eighteen longissimus lumborum and 18 semitendinosus muscles from Choice and Select carcasses were cut into 1inch steaks and cooked to 150EF. Cores were obtained by two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface) for WBSF determinations. Cubes 1⁄2 × 1⁄2 × 1 in. were presented to the DTP and DA sensory panels. Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P

  • evaluations of beef tenderness by warner bratzler shear force a Descriptive texture profile sensory panel and a Descriptive Attribute sensory panel
    Kansas Agricultural Experiment Station Research Reports, 1999
    Co-Authors: M.m. Otremba, Edgar Chambers, Michael E. Dikeman, George A. Milliken, Sally L. Stroda, John A. Unruh
    Abstract:

    This study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained Descriptivetexture-profile (DTP) sensory panel, and evaluation by a trained Descriptive Attribute (DA) sensory panel as affected by muscle fiber orientation of samples. Eighteen longissimus lumborum and 18 semitendinosus muscles from Choice and Select carcasses were cut into 1inch steaks and cooked to 150EF. Cores were obtained by two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface) for WBSF determinations. Cubes 1⁄2 × 1⁄2 × 1 in. were presented to the DTP and DA sensory panels. Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P<.05) mean WBSF than cores taken perpendicular to the cut steak surface. Both panels detected carcass differences; however, a panelist × carcass effect (P<.05) occurred for the DA panel. Both panels detected differences (P<.05) between muscle fiber orientations for Attributes related to tenderness. Muscle fiber orientation of samples may need to be parallel for WBSF but perpendicular to the steak surface for sensory panel evaluation.

E J Yancey - One of the best experts on this subject based on the ideXlab platform.