Evaluation of the new (USDA, 1974) carcass beef quality grade standards

Kansas Agricultural Experiment Station Research Reports, Dec 1976

Carcasses from 1,117 steers from Hereford and Angus dams mated artificially to Hereford, Angus, Charolais, Jersey, South Devon, Simmental and Limousin sires were studied. The study was to evaluate the UDSA 1965 quality grade ('65-QG) standards in relation to palatability of rib steaks, and also to see how the new grades change the distribution of carcasses in each grade. Rib steaks from 494 of these carcasses were cooked and evaluated by a taste panel; a rib steak from each of the 1,117 carcasses was cooked and measured for tenderness by a Warner-Bratzler shear-device. All data were adjusted to a constant carcass weight of 626 lb.

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Evaluation of the new (USDA, 1974) carcass beef quality grade standards

Evaluation of the new (USDA , 1974) carcass beef quality grade standards D.R . Campion J.D. Crouse Michael E. Dikeman Follow this and additional works at: http://newprairiepress.org/kaesrr Part of the Other Animal Sciences Commons Recommended Citation - This report is brought to you for free and open access by New Prairie Press. It has been accepted for inclusion in Kansas Agricultural Experiment Station Research Reports by an authorized administrator of New Prairie Press. Copyright 1976 Kansas State University Agricultural Experiment Station and Cooperative Extension Service. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. K-State Research and Extension is an equal opportunity provider and employer. Evaluation of the new (USDA, 1974) carcass beef quality grade standards Abstract Carcasses from 1,117 steers from Hereford and Angus dams mated artificially to Hereford, Angus, Charolais, Jersey, South Devon, Simmental and Limousin sires were studied. The study was to evaluate the UDSA 1965 quality grade ('65-QG) standards in relation to palatability of rib steaks, and also to see how the new grades change the distribution of carcasses in each grade. Rib steaks from 494 of these carcasses were cooked and evaluated by a taste panel; a rib steak from each of the 1,117 carcasses was cooked and measured for tenderness by a Warner-Bratzler shear-device. All data were adjusted to a constant carcass weight of 626 lb. Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 License. This Research Report article is available in Kansas Agricultural Experiment Station Research Reports: http://newprairiepress.org/ kaesrr/vol0/iss1/1318


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D.R. Campion, J.D. Crouse, Michael E. Dikeman. Evaluation of the new (USDA, 1974) carcass beef quality grade standards, Kansas Agricultural Experiment Station Research Reports, 1976,