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Uses Of Genomic Predictions In Commercial Beef Cattle Operations, Matt Miller
Uses Of Genomic Predictions In Commercial Beef Cattle Operations, Matt Miller
Dairy Science
This paper aimed to achieve two different objectives. The first objective of this study was to identify and explain the genetic gain achieved in commercial beef cattle operations with the use of genomic predictions versus the use of visual appraisal and EPDs. The second goal of this paper was to develop a method to easily explain genomic predictions and their practical applications on commercial beef operations to a lay audience, specifically to ranchers. In order to accomplish these objectives, I evaluated three of the most common selection methods used by producers today. These included visual appraisal, expected progeny differences (EPDs), …
The Effects Of Freezing And Thawing Rates On Tenderness And Sensory Quality Of Beef Subprimals, Jerilyn Hergenreder
The Effects Of Freezing And Thawing Rates On Tenderness And Sensory Quality Of Beef Subprimals, Jerilyn Hergenreder
Department of Animal Science: Dissertations, Theses, and Student Research
To evaluate processing methods for frozen beef subprimals, the effects of freezing and thawing rates on tenderness and sensory properties were evaluated. There were six treatments: fresh-never-frozen 14-day wet aged, fresh-never-frozen 21-day wet aged, blast frozen–fast thawed, blast frozen–slow thawed, conventionally frozen–fast thawed, and conventionally frozen–slow thawed (all frozen subprimals were aged for 14d prior to freezing). Three subprimal cuts - ribeye rolls (n = 90), strip loins (n = 90), and sirloins (n = 90) - were utilized with three replications of five samples per treatment per week (total of 9 weeks, N = 270). Blast freezing occurred by …
Feeding Low-Fat Wet Distillers Grains And Beef Quality, Asia Haack
Feeding Low-Fat Wet Distillers Grains And Beef Quality, Asia Haack
Department of Animal Science: Dissertations, Theses, and Student Research
Feeding distillers grains to cattle decreases shelf life stability of retail displayed steaks due to the increased polyunsaturated fatty acid (PUFAs) content. High levels of PUFAs cause rapid oxidation of the fats in meat. To improve shelf life, a low-fat distillers grain ration, without solubles (LFWDG; 4.72% fat), was compared to a traditional diet containing wet distillers grains plus solubles (TWDGS; 6.91% fat) and a corn-based control diet (Corn; 3.64% fat). Strip loins (M. longissimus lumborum) from 45 USDA Choice steers (15 per dietary treatment) were selected to determine the effects of diet on fatty acid profile, fat composition, oxidation, …
The Antimicrobial Activity Of Cold Pressed Terpeneless Valencia Orange Oil At Cold Temperatures, Sean Jeffrey Pendleton
The Antimicrobial Activity Of Cold Pressed Terpeneless Valencia Orange Oil At Cold Temperatures, Sean Jeffrey Pendleton
Graduate Theses and Dissertations
This research was undertaken to identify an antimicrobial for use during chilling in beef processing, including periods of temperature abuse, as well as to evaluate membrane filtration as means to remove essential oils from bacteria to prevent further antibacterial action. Cold pressed terpeneless Valencia orange oil was examined in combination with various temperatures (37°C, 10°C, and 4°C) to determine its antimicrobial activity against various strains of bacteria. The strains were tested using a ninety-six well microtiter plate method, with or without membrane filtration. The compound 2, 3, 5-triphenyl tetrazolium chloride was used as a growth indicator. Serial, two fold dilutions …
Effects Of Feeding High Levels Of Wet Distillers Grains And Straw On Beef Quality, Siroj Pokharel
Effects Of Feeding High Levels Of Wet Distillers Grains And Straw On Beef Quality, Siroj Pokharel
Department of Animal Science: Dissertations, Theses, and Student Research
This research was conducted to investigate the effects of feeding high levels of wet distillers grains plus solubles (WDGS) with straw on fatty acids profiles, lipid stability, retail color, and proximate composition (fats and moisture) of aged beef. Cattle (n = 336; 270 ± 9 kg) were fed corn/5% straw; 40 Distillers grain (WDGS)/5% straw; 70 WDGS/8% straw; 70 WDGS/25% straw; 77.5 WDGS/9% straw; 77.5 WDGS/17% straw, and 85 WDGS/10% straw on dry matter (DM) basis. There were significant increases in the proportions of polyunsaturated fatty acids (PUFA), omega 6, omega 3, and trans fatty acids when high levels of …
Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A.J. Maughan
Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A.J. Maughan
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies …
Grass-Fed Vs. Conventionally Fed Beef, D. R. Zobell, J. Severe
Grass-Fed Vs. Conventionally Fed Beef, D. R. Zobell, J. Severe
All Current Publications
This publication defines grass-fed and conventionally fed beef and discusses the advantages and disadvantages to both.
Relative Contributions Of Animal And Muscle Effects To Variation In Beef Lean Color Stability, D. A. King, S. D. Shackelford, T. L. Wheeler
Relative Contributions Of Animal And Muscle Effects To Variation In Beef Lean Color Stability, D. A. King, S. D. Shackelford, T. L. Wheeler
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Muscles from beef carcasses (n = 100) were selected from a commercial processor and aged for 14 d. Longissimus lumborum (LL), semimembranosus (SM), biceps femoris (BF), gluteus medius (GM), triceps brachii (TB), rectus femoris, vastus lateralis, adductor, semitendinosus, infraspinatus, teres major, biceps femoris ischiatic head, biceps femoris sirloin cap, and gracillus steaks were placed in display for 9 d. Instrumental color variables [lightness (L*), redness (a*), yellowness (b*), hue angle, chroma, and overall color change from d 0 (ΔE)] were determined on d 0, 1, 3, 6, and 9 of display. Muscle pH and myoglobin content were determined for LL, …
The Evolution Of Bacteriophages E11/2 And E4/Lc For Control Of Verocytotxigenic E.Coli At Key Stages In The Beef Chain, Bríd Coffey
Theses
The objective of this thesis was lo evaluate the potential of bactcriophages e4/1 c and cl 1/2 ns biocontrol agents for E. coli O157:H7. Initially, e4/lc and el 1/2 were subjected to high-throughput 454 sequencing. The data generated revealed that e4/I c (47,112 bp) is very similar to the lytic E. coli phages RTP and JK06. Interestingly, differences within the tail module led to the identification of a putative site of attachment to E. coli O157:H?. Comparative genomic analysis indicated that el 1/2 (168,470 bp) is a novel member of the T-even group, with high degrees of similarity to T4 …