The Influence of Rate of Freezing and Length of Freezer-Storage upon the Quality of Beef of Known Origin

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Abstract
Two experiments are reported in which 282 steaks cut from 19 different steer carcasses were frozen at either a slow, intermediate, or rapid rate and held for varying storage periods at o° F. An additional 28 steaks were analyzed in the fresh condition as controls. Steers full-fed corn, either on pasture or in dry lot, yielded higher dressing percentages, graded higher, both on foot and in the carcass, and yielded steaks which were lower in moisture and were more tender than steaks from similar steers fattened on grass alone. Since there was little difference in tenderness or general desirability of beef produced by steers full-fed grain, either on pasture or in dry lot, the degree of fatness rather than the nature of the pasture accounts for the differences observed. The rates of freezing used in this study did not measurably alter cooking losses, total weight losses, expressible fluid, tenderness or palatability. Copyright © . .

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