The following tables represent a compilation of multiple research studies that published results of cook loss or cook yields in peer-reviewed

Transcription

1 The following tables represent a compilation of multiple research studies that published results of cook loss or cook yields in peer-reviewed journals. The results are separated mostly by primals and subprimals where space allowed. All of the data are backed with references which can be found at the end of the document and cross-referenced throughout the document. For clarification purposes, a legend of sorts is at the end of the document to assist with interpretation. Because the treatment factors used vary greatly from study to study, an average of the numbers for each muscle would not be accurate; thus there is not a single number, or average of the data gathered, in the document.

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9 LEGEND

10 REFERENCES: (1) Bowers, L. J., M. E. Dikeman, L. Murray and S. L. Stroda 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: (2) Bowling, R. A., G. C. Smith, Z. L. Carpenter, T. R. Dutson and W. M. Oliver Comparison of forage-finished and grain-finished beef carcasses. J. Anim. Sci. 45: (3) Garmyn, A. J., S. M. Knobel, K. S. Spivey, L. F. Hightower, J. C. Brooks, B. J. Johnson, S. L. Parr, R. J. Rathmann, J. D. Starkey, D. A. Yates, J. M. Hodgen, J. P. Hutcheson and M. F. Miller Warner-Bratzler and slice shear force measurements of 3 beef muscles in response to various aging periods after trenbolone acetate and estradiol implants and zilpaterol hydrochloride supplementation of finishing beef steers. J. Anim. Sci. 89: (4) George-Evins, C. D., J. A. Unruh, A. T. Waylan and J. L. Marsden Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks. J. Anim. Sci. 82: (5) Hippe, C. L., R. A Field, B. Ray and W. C. Russell Effect of spray-chilling on quality of beef from lean and fatter carcasses. J. Anim. Sci. 69: (6) Igo, J. L., J. C. Brooks, B. J. Johnson, J. Starkey, R. J. Rathmann, A. J. Garmyn, W. T. Nichols, J. P. Hutcheson and M. F. Miller Characterization of estrogentrenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times. J. Anim. Sci. 89: (7) King, D. A., T. L. Wheeler, S. D. Shackelford, K. D. Pfeiffer, R. Nickelson and M. Koohmaraie Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius. J. Anim. Sci. 87: (8) Modzelewska-Kapitula, M., E. Dabrowska, B. Jankowska, A. Kwiatkowska, M. Cierach The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast. Meat Sci. 91:

11 (9) Pohlman, F. W., M. E. Dikeman, J. F. Zayas and J. A. Unruh Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles. J. Anim. Sci. 75: (10) Ramsey, C. B., J. W. Cole, B. H. Meyer and R. S. Temple Effects of type and breed of British, Zebu and Dairy cattle on production, palatability, and composition. II. Palatability differences and cooking losses as determined by laboratory and family panels. J. Anim. Sci. 22: (11) Rose, M. N., A. J. Garmyn, G. G. Hilton, J. B. Morgan and D. L. VanOverbeke Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals. J. Anim. Sci. 88: (12) Smulders, F. J. M., J. Hiesberger, P. Hofbauer, B. Dogl and E. Dransfield Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness. J. Anim. Sci. 84: (13) Wheeler, T. L., S. D. Shackelford and M. Koohmaraie Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef. J. Anim. Sci. 74: For more information contact: National Cattlemen's Beef Association A Contractor to the Beef Checkoff 9110 East Nichols Avenue Centennial, Colorado (303) Cattlemen s Beef Board and National Cattlemen s Beef Association. All rights reserved. May be duplicated for educational purposes.