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- All Current Publications (2)
- Faculty of Health and Behavioural Sciences - Papers (Archive) (2)
- University of Nebraska-Lincoln Extension: Historical Materials (2)
- Department of Animal Science: Dissertations, Theses, and Student Research (1)
- Department of Food Science and Technology: Faculty Publications (1)
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Factors Influencing Off-Flavor In Beef, Jennie Marie James Hodgen
Factors Influencing Off-Flavor In Beef, Jennie Marie James Hodgen
Department of Animal Science: Dissertations, Theses, and Student Research
Projects were conducted to increase knowledge of liver-like off-flavor origins in muscles from the beef chuck and round. Effects of cooking rate and holding time on off-flavor of various steaks from ten carcasses were determined. Off-flavor from these muscles was lowest when the steaks were cooked slowly (on a 149°C grill versus a 249°C grill) and when held for one hour prior to evaluation. The M. infraspinatus had the least off-flavor, and the M. vastus intermedius had the most intense off-flavor. These data suggest a carcass with one off-flavored muscle is likely to have other off-flavored muscles in the chuck …
Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman
Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman
Department of Food Science and Technology: Faculty Publications
We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtained from a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2.0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log10 CFU/g. Samples (5 g) of the ground beef or turkey mixtures were then vacuum-packaged and cooked to 60 ◦C in 1 h in a temperature-controlled water bath. Thereafter, the products …
Composition Of Australian Red Meat 2002. 2. Fatty Acid Profile, V. Droulez, P. G. Williams, G. Levy, T. Stobaus, A. Sinclair
Composition Of Australian Red Meat 2002. 2. Fatty Acid Profile, V. Droulez, P. G. Williams, G. Levy, T. Stobaus, A. Sinclair
Faculty of Health and Behavioural Sciences - Papers (Archive)
Australian retail samples of nine beef, six lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne. The lean and fat components were analysed for contents of total and individual fatty acids. The content of total fatty acids was less than 5g/100g edible meat in the lean component of all cuts analysed. Saturated and monounsaturated fatty acids comprised, on average, 40% and 42% respectively of total fatty acids in the lean component of red meat cuts. The saturated fatty acid content of the lean component of …
Composition Of Australian Red Meat 2002. 1. Gross Composition, P. G. Williams, V. Droulez, G. Levy, T. Stobaus
Composition Of Australian Red Meat 2002. 1. Gross Composition, P. G. Williams, V. Droulez, G. Levy, T. Stobaus
Faculty of Health and Behavioural Sciences - Papers (Archive)
This study aimed to update data on the gross composition Australian red meat to reflect changes in butchering practices since the 1980s and 1990s when the current values were derived. Australian retail samples of fifteen beef, eleven lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne. For both raw and cooked samples, mean external fat width (mm) was measured and the average percentage of separable internal, external and total fat, lean and waste was determined by dissection of each cut. For raw beef, total separable …
Wheat Middling Versus Alfalfa Hay Supplements For Lactating Beef Cows Wintered On Ammoniated Wheat Straw, R. D. Wiedmeier
Wheat Middling Versus Alfalfa Hay Supplements For Lactating Beef Cows Wintered On Ammoniated Wheat Straw, R. D. Wiedmeier
All Current Publications
Most cow-calf producers in areas with substantial winter snow cover remain dependent on mechanically harvested and stored forages to winter their cow herds.
Supplementation Of Energy And Protein For Beef Cattle, A Literature Review, D. Zobell
Supplementation Of Energy And Protein For Beef Cattle, A Literature Review, D. Zobell
All Current Publications
On cattle production operations, a forage diet often will not provide the necessary nutrients to meet the demands of grazing cattle throughout the year. Therefore, supplementation may be necessary to aid in meeting the demands of production.
Estimating The Market Demand For Value-Added Beef: Testing For Bse Announcement Effects Using A Nesting Piglog Model Approach, Steven S. Vickner, Deevon Bailey, Al Dustin
Estimating The Market Demand For Value-Added Beef: Testing For Bse Announcement Effects Using A Nesting Piglog Model Approach, Steven S. Vickner, Deevon Bailey, Al Dustin
Economic Research Institute Study Papers
To analyze the market demand for fresh retail meats in the grocery store distribution channel, we build upon a well-developed micro economic model of consumer choice that incorporates the role information plays in individual decision-making (Swartz and Strand; Smith, van Ravenswaay and Thompson; Brown and Schrader; Wessells, Miller and Brooks; Piggott; Piggott and Marsh; Kalaitzandonakes, Marks and Vickner; Marks, Kalaitzandonakes and Vickner). Mathios (2000) in particular investigated the impact of labels on a processed food market using a random utility model. Teisl, Bockstael and Levy (2001) used the Foster and Just (1989) framework in conjunction with an Almost Ideal Demand …
Ec06-278 Grazing Crop Residues With Beef Cattle, Richard J. Rasby, Galen E. Erickson, Terry J. Klopfenstein
Ec06-278 Grazing Crop Residues With Beef Cattle, Richard J. Rasby, Galen E. Erickson, Terry J. Klopfenstein
University of Nebraska-Lincoln Extension: Historical Materials
Extension Circular 06-278 discusses grazing crop residues with beef cattle.
2006 Beef Cattle Report, Dennis R. Brink
2006 Beef Cattle Report, Dennis R. Brink
University of Nebraska-Lincoln Extension: Historical Materials
This publication was prepared by the Animal Science staff, research technicians, unit managers, and crew involved in research programs at various locations across Nebraska. It deals with the results that were done in cow/calf, growing, beef feedlot (finishing) and beef products research.