Cull cows, thin to moderate in initial condition scores, were randomly assigned within breed to slaughter groups and fed a high-concentrate diet for 0, 14, 28, 42 or 56 d (n = 40). Carcass data were collected, and one side of each carcass was fabricated into boneless subprimals, lean trimmings, fat, and bone. Live and carcass weights, ADG, and dressing percentage increased through 28 d of feeding (P < .05), and lean firmness increased (P < .05) through 42 d of feeding. Adjusted preliminary yield grades and final yield grades increased (P < .05) with feeding, but not to levels requiring knife trimming of fat. Fat color became whiter (P < .05) but marbling was not affected (P > .05) by feeding. Weights of fat-free lean, fat, and bone and percentages of fat in soft tissues of cow carcasses increased (P < .05) by 28 d on feed. Overall steak tenderness was higher (P < .05) for cows fed 56 d than for cows fed 0 or 14 d. Warner-Bratzler shear force was not affected by feeding. Amounts of soluble collagen increased (P < .05) in the longissimus muscle between 0 and 28 d on feed, and total collagen decreased (P < .05) in the biceps femoris muscle between 0 and 42 d on feed. Continental European cow carcasses yielded more fat-free lean and less fat (P < .05) and dairy cows generally provided the most tender product across all slaughter periods. In general, sensory tenderness and yields of cow carcass components increased without requiring excessive trimming of fat by feeding cull beef and dairy cows for periods up to 56 d.

Ten grain-fed steers or heifers were selected to be dehaired at slaughter, while another 10 cattle (of the same kind) were slaughtered and dressed without dehairing. The carcasses of these animals were evaluated for bacterial contamination (aerobic plate count [APC], total coliform count [TCC], Escherichia coli biotype I, and count and presence of Salmonella spp. and Listeria monocytogenes) after sampling from the brisket, flank, and inside round at each of three sites (after dehiding, after evisceration, and after final carcass washing). Visual defects (hairs and specks) and weight associated with trimmings were also evaluated. Overall, there were no major differences in APC, TCC, or E. coli counts between samples from dehaired cattle and those from conventionally slaughtered animals. Dehaired carcasses had fewer (P &lt; 0.05) visible specks and fewer total carcass defects before trimming (but not after trimming) than did carcasses of conventionally slaughtered animals. There were fewer (P &lt; 0.05) visible hairs both before and after trimming on dehaired carcasses than on conventionally slaughtered animals, and no hair clusters were observed on dehaired carcasses. The average amount of trimmings removed to meet zero tolerance specifications in carcasses of conventionally slaughtered cattle was almost double (2.7 versus 1.4 kg) that required on dehaired animals, but due to large variation among plant personnel involved with trimming the carcasses, the difference was not significant (P &gt; 0.05). Overall, dehairing reduced visual contamination evident on beef carcasses but did not decrease the overall bacterial load.

Pork trim from an advanced meat recovery system, referred to as pork trim-finely textured (PTFT), was characterized and compared to 80% lean ground pork (GP) and knife trimmed lean (KT). PTFT (0, 5, 10, 15%) was incorporated into 10% and 20% fat ground pork patties. PTFT had higher total pigment, cholesterol, iron and calcium and lower collagen than GP or KT. Fat content of PTFT was similar to GP and KT. PTFT increased redness and juiciness and decreased hardness, chewiness and cohesiveness of ground pork patties. Addition of up to 15% PTFT caused differences which were perceived as improvements in quality. PTFT can be a replacement for pork trim in ground pork products.

Muscle, adipose, liver and kidney tissue samples were collected from cattle fed potato processing residue (n=20), apple pomace (n=20), pear pomace (n=10), cannery corn waste (n=20), cotton gin trash (n=20), tomato pomace plus almond hulls (n=16), dried grape solids (n=10) or dried citrus pulp (n=6) as well as from control cattle which were not fed fruits, vegetables or their byproducts (n=21). All adipose tissue samples (n=143), representative samples of the above feeds (n=24) and representative samples of muscle (n=35), liver (n=35) and kidney (n=35) tissues were assayed for acephate, benomyl, captafol, cypermethrin, folpet, azinphos‐methyl, captan, chlorothalonil, ethyl parathion, and permethrin. In 2,720 tests for the aforementioned oncogenic pesticides, eight tests were positive, but no residue amount that would be considered violative was detected. The only pesticide detected was benomyl and it was detected at nonviolative levels in the adipose tissue of cattle that had been fed either apple pomace or pear pomace.

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