Master of Science / Department of Animal Sciences and Industry / Melvin C. Hunt / The objective of this study was to determine the effects of Zilmax® feeding duration (7.56 g/ton Zilmax for 0, 20, 30, or 40 d) on color development and stability of crossbred beef (B) and Holstein (H) semimembranosus (SM) steaks packaged in polyvinyl chloride overwrap (PVC), high-oxygen (80% O2, 20% CO2, HiOx) modified atmosphere packaging (MAP), and low-oxygen (0.4% CO, 30% CO2, 69.6% N2, LoOx) MAP. A 7.62-cm thick portion from beef and Holstein SM muscles (n = 120 total, 30 from each feeding duration) was removed, vacuum packaged, and stored until d 21 when two, 2.54-cm thick steaks were cut, overwrapped with PVC, and placed into retail display for 0 or 3 d. On d 10, the remaining muscle of the SM was enhanced, and five, 2.54-cm thick steaks were cut and assigned to 0, 3, or 5 d (HiOx) and 0 or 9 d (LoOx) of display. Measurements taken on the deep (DSM) and superficial (SSM) portions were: pH, L*, a*, b*, hue angle, and saturation indices, initial color, display color, and discoloration. No Diet × Display Day (P > 0.05) interaction occurred for display color or discoloration scores of B steaks in PVC. On d 1, PVC 30 d H steaks were brighter (P < 0.05) than 40 d H steaks in PVC; no differences (P > 0.05) in H PVC display color due to diet occurred on d 0, 2, and 3. For steaks in HiOx, the DSM of 20 and 30 d B steaks on d 4 and the DSM of 20 d B steaks on d 5 was brighter (P < 0.05) red than 40 d Zilmax B DSM. HiOx 20 d H steaks were darker red (P < 0.05) on d 5 of display and more discolored (P < 0.05) on d 3 to 5 than HiOx H steaks from all other diet regimens. For LoOx, 30 d B steaks were brighter (P < 0.05) red than 0 or 40 d steaks on d 0 and 9 of display. The DSM and SSM of LoOx H steaks from cattle fed Zilmax tended (P > 0.05) to be brighter red than control H steaks through 9 d of display. In conclusion, both HiOx and LoOx minimized color differences due to SM muscle areas. Feeding B cattle Zilmax for 20 or 30 d yields steaks equal to or better in color traits than cattle fed 0 or 40 d when packaged in PVC, HiOx, or LoOx. H steaks in LoOx had slight benefits in color stability when cattle were fed Zilmax for any duration, whereas H steaks in PVC had color advantages with only the 20 and 30 d durations. Packaging 20 d H steaks in HiOx resulted in less desirable color characteristics than all other feeding treatments. Keywords: zilpaterol, beef, Holstein, display color, modified atmosphere packaging, semimembranosus

Master of Science / Food Science / John Unruh / A factorial arrangement of treatments was used to evaluate the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum storage aging times before processing (7, 21, and 42 d) on ground beef patty display color stability and sensory attributes. At the end of each aging time, four knuckles or two chuck rolls representing their respective quality grade categories were combined and ground to form a sample batch. After a final grind, patties were formed using a patty machine, packaged in overwrapped trays, and displayed in a coffin-type retail case under continuous fluorescent lighting. Ground beef patties from chuck roll and Premium Choice subprimals had brighter red visual color scores, less discoloration, and higher (P<0.05) L*, a*, b*, and chroma values than those from knuckle and Select subprimals, respectfully. With increased display time, patties became (P<0.05) darker red and more discolored and had decreased L*, a*, b*, a/b ratio, and chroma values and increased hue angle values. Ground beef patties from Select knuckle subprimals had greater (P<0.05) oxygen consumption rate (OCR) than those from Premium Choice chuck roll, Select chuck roll and Premium Choice knuckle subprimals. Patties from subprimals aged 42 d had a lower metmyoglobin reducing ability (MRA) than those from subprimals aged 7 and 21 d. Greater aging and display times had higher (P<0.05) aerobic and lactic acid plate counts. In addition, thiobarbituric acid reactive substances values increased (P<0.05) from 7 to 21 d of aging and from 0 to 24 h of display. Ground beef patties from Premium Choice subprimals had a higher MUFA:SFA ratio (P<0.05) than those from Select subprimals. All treatments had acceptable sensory panel results with minimal differences due to treatment. Lower (P<0.05) peak force values for slice shear force and Lee-Kramer were recorded for patties from chuck roll, Premium Choice, and 42 d aged subprimals than those from knuckle, Select, and 7 d aged subprimals, respectfully. Overall, Premium Choice chuck rolls aged for fewer days would result in the most color stability and extended display life.

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