Doctor of Philosophy / Department of Animal Sciences and Industry / John A. Unruh / Two experiments were conducted to evaluate the effects of exercise on feedlot cattle well-being, growth performance, and carcass characteristics (Experiments 1 and 2). Additionally, two experiments assessed the volatile compound profiles of beef in response to various postmortem processes (Experiments 3 and 4). Experiment 1 compared heifers (n=30) assigned to either a sedentary treatment or an exercise regimen 3 times/wk (20 min/d for the first 2 wk, 30 min/d for the next 2 wk, and 40 min/d for the final wk). Exercised heifers showed decreased blood insulin, daily gains, final body weights, and lower numerical yield grades in conjunction with decreased a* and b* color values of longissimus muscle lean. Experiment 2 exposed steers (n=419) to 1 of 4 treatments; not exercised (CON), or exercised 3 times/wk by animal handlers for 20-30 min for the first 10 wk (EARLY), the last 7 wk (LATE), or for the entire 116 d finishing period (ALL). EARLY treatment cattle exhibited a decrease in blood insulin while EARLY and ALL treatment cattle produced carcasses with decreased marbling scores in comparison to CON cattle. Experiment 3 assessed the volatile compounds generated by raw and cooked beef gluteus medius steaks (n=30) subjected to blade tenderization and aging times ranging from 5 to 61 d. Raw steaks aged longer than 19 d produced greater concentrations of heptanal, octanal, and nonanal than raw steaks aged 5 d, but cooked steaks showed no change in these compounds in response to aging. Additionally, blade tenderization reduced the concentrations of lipid oxidation and Maillard reaction products in cooked steaks. Experiment 4 investigated cross-sections, external, and internal locations of beef longissimus lumborum steaks (n=54) cooked to 63, 71, or 77 °C and aged for 5, 21, or 37 d. External locations generated aldehydes in greater amounts than internal locations while pyrazines are produced exclusively at external locations. Increases in degree of doneness increased all aldehydes, except nonanal, in steak cross-sections. Aldehydes, except hexanal and octanal, generated from external locations became similar to internal locations as aging times increased. Pyrazines from external locations were reduced by increased aging times.

Beef fajitas have become a popular food item, but the supply of traditional muscles is insufficient to meet the growing demand. There is a need for alternative muscles that have similar eating characteristics to those currently marketed as beef fajitas. Four different treatments - papain (P), blade tenderization (B), papain + blade tenderization (P+B), and control (C) - were applied to sixty USDA Choice M. diaphragma pars costalis, M. transversus abdominis, M. obliquus abdominis internus, M. rhomboideus, M. trapezius, M. latissimus, and M. serratus ventralis. Muscles were cut into sections and frozen at -10ºC for evaluation by a trained sensory panel, consumer panel, and Warner-Bratzler shear force (WBSF) measurements. Trained panelists found that regardless of muscle, the addition of papain improved palatability scores. In general, treatment tended not to affect the palatability scores of the M. diaphragma pars costalis and M. serratus ventralis, which tended to receive higher scores in comparison to the other muscles. In general, the control and blade tenderized M. trapezius received the lowest trained and consumer panel palatability scores and had the highest WBSF values (P < 0.05). Regardless of muscle (except for M. diaphragma pars costalis and M. serratus ventralis), P and P+B treatments reduced WBSF values (P < 0.05). Consumers (n=81) gave the M. transversus abdominis, M. serratus ventralis, and M. latissimus similar (P > 0.05) tenderness ratings when the P treatment was applied. Consumers tended to prefer the flavor and tenderness of beef fajita strips that were treated with P and P+B and indicated a preference to purchase muscles with these treatments. Consumers were willing to purchase M. serratus ventralis treated with P+B and M. latissimus treated with P the majority of the time. Papain improved the eating quality of the muscles studied. The M. latissimus and M. serratus ventralis when treated with papain alone or in combination with blade tenderization, performed well enough to be considered as alternatives for traditional beef fajitas.