Life Sciences Commons^™

Evaluation Of Thawing Curves Of Beef Strip Loin Steaks Using Various Thawing Methods, Lauren M. Frink, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate and determine thaw rate and time of strip steaks thawed using methods that are recommended by the U.S. Department of Agriculture and those commonly used by consumers.

Study Description:Strip steaks collected from a beef packing facility were randomly assigned a thaw method. Initially, steaks were vacuum packaged and then frozen at -40°F until thawed. Two thawing methods were USDA-approved: thawing in a refrigerator (REF) and in cold water (CW); while the other two methods evaluated are commonly used by consumers: thawing on the countertop (CT) and in hot water (HW). …

The Effects Of Thawing Methods On Trained Sensory Evaluation Of Beef Palatability Traits And Instrumental Measurements Of Quality, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:Using beef strip loins steaks, evaluate six common thawing methods and assess the quality attributes through a trained panelist evaluation and an array of instrumental quality measures.

Study Description:Paired Low Choice strip loins (n = 15) were collected from a beef packing facility. The paired loins were fabricated into 1-in steaks and blocked into six blocks of four steaks. Each block was assigned a different thawing method, and each steak within the block a test, then aged 21 days and frozen. Thaw methods consisted of the four USDA-approved thaw methods: refrigerator (REF), cold water (CW), microwave (MIC), cooking …

The Effects Of Thawing Method On Consumer Palatability Ratings Of Beef Strip Loin Steaks, Stephanie L. Witberler, Lindsey K. Decker, Erin S. Beyer, Morgan D. Zumbaugh, Michael D. Chao, Jessie L. Vipham, Travis G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers.

Study Description:Paired Low Choice beef strip loins (n=15) were collected and fabricated into six sections, each section was fabricated into 1-in steaks and assigned one of six thawing methods including: countertop, cook from frozen, cold water, hot water, microwave, and refrigerator. Steaks were cooked to an internal peak temperature of 160°F and consumers were given samples which they evaluated for juiciness, tenderness, flavor liking, overall liking, …

Instagram As A Tool Of Diffusion For The Livestock Industry, Savannah Locke, Karen Hiltbrand, Katie Corbitt, Darcey Richburg, David Shannon, Soren P. Rodning, Jason T. Sawyer, Don Mulvaney

Journal of Applied Communications

Studies have shown that more people are getting their information through social media (SM). With so much misinformation presented in global media, it is difficult for consumers to distinguish what is true and what isn’t. With negative images and minimal context, consumers have a tendency to believe and trust what they see on SM. After IRB approval, a survey study was launched on Qualtrics and accessed via email. Using Instagram as platform, this study presented 5 cognitively and 5 emotionally oriented posts focused on the aspects of animal welfare, diet/health, and environment/sustainability. Prior to viewing the Instagram posts, study participants …

Assessment Of Kansas Beef Producers’ Perception And Knowledge Level Of Business-To-Consumer Marketing, K. R. Lybarger, J. Kwon, G. Ibendahl, Y. Teng-Vaughan, D. Kehler, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to assess the perception and knowledge level of Kansas beef producers regarding business-to-consumer marketing.

Study Description:A digital survey was created to assess the perception and knowledge level of business-to-consumer (B2C) marketing of Kansas beef producers. The survey was disseminated to Kansas beef producers utilizing the Shop Kansas Farms online social networking group.

Results:Results from this study showed that 25.5% of beef producer respondents (n = 41) raise another species in addition to beef. It was found that 50.0% of survey respondents sold 20 or fewer head of finished beef cattle in …

2023 Southeast Research And Extension Center Agricultural Research Report, J. K. Farney

Kansas Agricultural Experiment Station Research Reports

The 2023 Southeast Research and Extension Center Agricultural Research report includes research conducted in the areas of beef cattle management, cropping systems, and forage crops. Topics include various grazing and nutrient input for steers and heifers; wheat, soybean, and corn production practices and results, as well as soil health practices; and burning and nutrient practices along with efforts for improvement of native and tall fescue range grasses.

Evaluation Of Kansas Beef Consumers’ Awareness And Understanding Of Business-To-Consumer Marketing, L. K. Decker, K. R. Lybarger, J. Kwon, G. Ibendahl, Y. Teng-Vaughan, D. Kehler, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of the study was to determine the understanding and knowledge level of consumers purchasing beef in a business-to-consumer (B2C) format within Kansas.

Study Description:A digital survey was created to evaluate consumers’ familiarity and satisfaction of buying beef in a B2C format. The survey was made available for a two-week period to consumers utilizing the Shop Kansas Farms online social media group.

Results:Results of the survey showed 93% of consumers (n = 174) reported having previously purchased beef products from a local producer or locker. Of these, 63.1% reported that their most recent purchase was their …

Field Trial Assessing The Use Of Sex-Sorted Semen In Beef Cattle, K. W. Aubuchon, J. A. Odde, C. Bronkhorst, E. M. Bortoluzzi, M. J. Goering, K. E. Fike, K. G. Odde

Kansas Agricultural Experiment Station Research Reports

Objective:The objective was to evaluate the reproductive performance of sex-sorted semen on beef cows and heifers.

Study Description:For this trial, 320 Angus and SimAngus cows and heifers from four groups were used. Group 1 yearling heifers (n = 101) were synchronized using the melengestrol acetate plus prostaglandin F_2α(MGA-PGF_2α) protocol and Groups 2, 3, and 4 cows (n = 219) were synchronized using the 7-Day CO-Synch + CIDR protocol. Insemination was done with semen from an Angus sire (Group 1 yearling heifers and Group 2 young cows) sorted to contain>90% X-bearing sperm, or a …

An Investigation On The Influence Of Various Biochemical Tenderness Factors On Eight Different Bovine Muscles, P. A. Hammond, C. K. Chun, W. Wu, A. A. Welter, T. G. O'Quinn, G. Magnin-Bissel, E. Geisbrecht, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:Beef tenderness is a complex palatability trait with many tenderness-contributing components. The objective of this study is to understand the relative contribution of each tenderness component to eight different beef muscles.

Study Description:Top sirloin butt, ribeye, brisket, flank, knuckle, eye of round, mock tender, and shoulder clod were collected from 10 U.S. Department of Agriculture high choice beef carcasses and assigned to a 2- or 21-day aging period (n = 160). Protein degradation, collagen content, mature collagen crosslink density, intramuscular lipid content, pH, shear force, and trained sensory panel analysis were determined. A Pearson correlation analysis was used …

Effects Of Dry And Liquid Pellet Binder Inclusion And Conditioning Temperature On Pellet Mill Efficiency And Pellet Quality Of A High-Fiber Ruminant Ration, Caitlin E. Evans, Marut Saensukjaroenphon, Charles R. Stark, Chad B. Paulk

Kansas Agricultural Experiment Station Research Reports

The objectives of this experiment were: 1) to determine the effects of sucrose and lactose-based liquid ingredient inclusion on the pelleting efficiency and quality of a high-fiber diet; and 2) to evaluate the role of mash conditioning temperature on the binding effectiveness of the tested liquid ingredients. Binders included DLS (dry calcium lignosulfonate), LCM (liquid cane molasses), LMB (commercial liquid molasses blend), and LLB (commercial liquid lactose blend). Treatments were arranged in a 5 × 3 factorial of pellet binder (control, DLS, LCM, LMB, and LLB) and conditioning temperature (165, 175, and 185°F). Data were analyzed using the GLIMMIX procedure …

A Preliminary Investigation Of The Contribution Of Different Tenderness Factors To Beef Loin, Tri-Tip, And Heel Tenderness, C. K. Chun, W. Wu, A. A. Welter, T. G. O'Quinn, G. Magnin-Bissel, D. L. Boyle, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The objective is to better understand the contribution of each tenderness factor to the perception of tenderness of three specific beef muscles with similar tenderness ratings.

Study Description:Longissimus lumborum (loin), tensor fascia latae (tri-tip), and gastrocnemius (heel) were collected from 10 U.S. Department of Agriculture low Choice beef carcasses and assigned to a 5- or 21-day aging period (n = 60). Steaks from each aging period from each subprimal were assigned to one of three assays: 1) trained sensory analysis; 2) objective tenderness evaluation (Warner-Bratzler shear force); or 3) physiochemical analysis (sarcomere length, proteolysis, intramuscular fat content, collagen …

Beef Longissimus Lumborum Steak Ph Affects External Bioelectrical Impedance Assessment, F. Najar-Villarreal, E. A. Boyle, T. A. Houser, C. I. Vahl, J. Wolf, J. M. Gonzalez, T. G. O'Quinn, J. Kastner, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:To use external bioelectrical impedance analysis to assess postmortem chemical changes in normal- and high-pH beef longissimus lumborum steaks during simulated retail display.

Study Description:Beef strip loins (n = 20; postmortem age = 14 d) obtained from a commercial processor were sorted into two treatments, normal-pH (5.61–5.64; n = 11) and high-pH (6.2–7.0; n = 9). Loins were fabricated into five 1-inch thick steaks (n = 100), and randomly assigned to one of five display days: 1, 3, 5, 7, and 9. External bioelectrical impedance values, oxygen consumption, metmyoglobin reducing ability, protein degradation, water holding capacity, …

The Outlook For Wool, Lamb And Beef, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

WOOL and fat lambs have been traditional products of farms in the wetter parts (20 inches of rainfall and above) of Western Australia's agricultural areas.

The prices for both these products are causing corncern and some farmers have already changed to beef production.

This article discusses the future prices for wool, fat lambs and beef.

More Beef From The Kimberleys, Part 2, Grant A. Smith

Journal of the Department of Agriculture, Western Australia, Series 3

Low phosphorus content and low protein content of pastures usually go hand in hand and as most dry feed is deficient in both of these important nutritional needs, it is easy to understand why our Kimberley cattle do well in the "wet" when ample green feed is available, but fall away rapidly in condition as the feed dries out. Increasing the protein content is essentially a long-term project, but I feel that the remedying of phosphorus deficiency is an economic possibility, which could be put into effect fairly rapidly.

*Ongoing serial, publication reviews. Original title: "More beef from the Kimberleys". …

More Beef From The Kimberleys, Grant A. Smith

Journal of the Department of Agriculture, Western Australia, Series 3

Beef production in the Kimberleys is an industry which has eked out a precarious existence for many years. Today it is offered an unprecedented opportunity for expansion on sound economic lines, and it is the purpose of this article to offer some suggestions as to how this may best be achieved.

[Part 1 of ongoing series of articles]