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Articles 31 - 60 of 63
Full-Text Articles in Life Sciences
Application Of Encapsulated Lactic Acid To Control The Growth And Multiplication Of Salmonella Enterica In Raw Meat-Based Diets For Dogs, Samuel Kiprotich, Eric Altom, Robert Mason, Charles G. Aldrich
Application Of Encapsulated Lactic Acid To Control The Growth And Multiplication Of Salmonella Enterica In Raw Meat-Based Diets For Dogs, Samuel Kiprotich, Eric Altom, Robert Mason, Charles G. Aldrich
Kansas Agricultural Experiment Station Research Reports
Antimicrobial interventions currently being applied to control foodborne pathogens in raw meat-based diets (RMBDs) for dogs are rare and costly, and yet their demand keeps rising. The objective of this study was to determine the antimicrobial efficacy of encapsulated lactic acid challenged against Salmonella enterica inoculated in model RMBD. Nutritionally complete model RMBDs were prepared with three levels of encapsulated lactic acid (1.0%, 2.0%, and 3.0%) and formed into approximately 100 g patties. Each treatment was replicated twice, and dilutions were plated in duplicate during microbial analysis. The negative control (NC) and positive control (PC) did not contain any lactic …
Comparison Of The Antifungal Efficacy Of Everwild And Citrus Extracts Challenged Against Aspergillus Flavus In Semi-Moist Pet Treats, Samuel Kiprotich, Janak Dhakal, Cynthia Rasmussen, Charles G. Aldrich
Comparison Of The Antifungal Efficacy Of Everwild And Citrus Extracts Challenged Against Aspergillus Flavus In Semi-Moist Pet Treats, Samuel Kiprotich, Janak Dhakal, Cynthia Rasmussen, Charles G. Aldrich
Kansas Agricultural Experiment Station Research Reports
There are increasing requests by pet owners to pet food manufacturers to formulate diets with fewer synthetic additives in favor of more ‘natural’ and sustainably sourced substitutes. Pet owners believe that natural alternatives are healthier and offer longevity to their pets. Therefore, the objective of this study was to investigate and compare the antifungal efficacy of two natural products, fermented whey protein (EverWild; EV) and citrus extract essential oil, when challenged against Aspergillus flavus inoculated in semi-moist pet treats. Semi-moist treats generally contain moisture levels of 20–30%, which is ideal for mold proliferation. The experiment was completely randomized in design. …
The Use Of Bioelectrical Impedance To Assess Shelf-Life Of Beef Longissimus Lumborum Steaks, 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
The Use Of Bioelectrical Impedance To Assess Shelf-Life Of Beef Longissimus Lumborum Steaks, 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: The objective of this study was to evaluate the efficacy of using surface and internal bioelectrical impedance to assess beef longissimus lumborum shelf-life during 15 days of simulated retail display.
Study Description: Beef strip loins, obtained from three commercial processors (postmortem age = 27, 34, or 37 days), were fabricated into 12 1-inch thick steaks. Steaks were subdivided into six consecutively cut pairs, packaged on Styrofoam trays, overwrapped with polyvinyl chloride film, and displayed under fluorescent lighting at 32–40°F in coffin-style retail cases for 15 days. Microbiological analysis, pH, bioelectrical impedance analysis, objective color assessment, proximate composition, …
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
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, …
Sensory Evaluation From Asian Consumers Of Six Different Beef Shank Cuts, W. Wu, E. A. Rice, B. A. Olson, T. G. O'Quinn, T. A. Houser, E. A. Boyle, M. D. Chao
Sensory Evaluation From Asian Consumers Of Six Different Beef Shank Cuts, W. Wu, E. A. Rice, B. A. Olson, T. G. O'Quinn, T. A. Houser, E. A. Boyle, M. D. Chao
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts.
Study Description: Six different beef shank cuts, three from the forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); extensor carpi radialis (shank C)], and three from the hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E); and a combination of long digital extensor, medial digital extensor and peroneus tertius (shank F)] were collected from 12 U.S. Department of Agriculture Low Choice beef carcasses. …
Visual Degree Of Doneness Has An Impact On Palatability Ratings Of Consumers Who Had Differing Degree Of Doneness Preferences, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Visual Degree Of Doneness Has An Impact On Palatability Ratings Of Consumers Who Had Differing Degree Of Doneness Preferences, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to determine the impact of feeding consumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability.
Study Description: Paired Low Choice frozen steaks from the posterior half of the strip loin were randomly assigned a degree of doneness of rare (140°F), medium-rare (145°F), medium (160°F), medium-well (165°F), or well-done (170°F). Consumer panelists, prescreened to participate in panels based on their degree of doneness preference, were served steak samples cooked to each of the five degrees of doneness under low-intensity red incandescent …
Effect Of Degree Of Doneness, Quality Grade, And Time On Instrumental Color Readings From Beef Strip Loin Steaks Cooked To Six Degrees Of Doneness, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Effect Of Degree Of Doneness, Quality Grade, And Time On Instrumental Color Readings From Beef Strip Loin Steaks Cooked To Six Degrees Of Doneness, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to determine the effect of quality grade and time after cooking on the instrumental color of steaks cooked to varying degrees of doneness.
Study Description: Beef strip loins (n = 24) from 12 animals representing five quality treatments [Prime, Top Choice, Low Choice, Select, Select Enhanced (108%)] were collected. Each steak was cooked to a peak internal temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Each cooked steak was cut in half, perpendicular to the long axis of the steak, and lightness (L*), …
Quality Grade Has No Effect On Top Sirloin Steaks Cooked To Multiple Degrees Of Doneness, B. A. Olson, E. A. Rice, J. M. Gonzalez, J. L. Vipham, M. D. Chao, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Quality Grade Has No Effect On Top Sirloin Steaks Cooked To Multiple Degrees Of Doneness, B. A. Olson, E. A. Rice, J. M. Gonzalez, J. L. Vipham, M. D. Chao, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to evaluate the effect of cooking top sirloin steaks from four quality grades to multiple degrees of doneness (rare, medium, well-done) on beef palatability traits.
Study Description: Beef top sirloin butts (n = 60; 15/quality grade) from four U.S. Department of Agriculture quality grades [Prime, Top Choice (Modest and Moderate marbling), Low Choice, and Select] were selected from a Midwest beef processor. Top butts were transported to the Kansas State University Meat Laboratory, fabricated into 1-in steaks, vacuum packaged, and aged for 28 days at 39.2°F. Following aging, steaks were frozen …
Chef Evaluation Of The Degree Of Doneness Of Beef Strip Loin Steaks Cooked To Six End-Point Temperatures, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Chef Evaluation Of The Degree Of Doneness Of Beef Strip Loin Steaks Cooked To Six End-Point Temperatures, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to assess foodservice steak preparation practices and chefs’ abilities to identify degrees of doneness of beef strip loin steaks.
Study Description: Beef strip loins (n = 24) from 12 animals representing five quality treatments (Prime, Top Choice, Low Choice, Select, and Select Enhanced) were collected. Steaks were cooked to an end-point temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Each cooked steak was cut in half, perpendicular to the long axis of the steak, and photographs were taken immediately of the internal face …
Consumer Evaluation Of The Degree Of Doneness Of Beef Strip Loin Steaks Cooked To Six End-Point Temperatures, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Consumer Evaluation Of The Degree Of Doneness Of Beef Strip Loin Steaks Cooked To Six End-Point Temperatures, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to assess consumers’ degree of doneness practices in addition to their ability to identify beef steak degrees of doneness.
Study Description: Beef strip loins (n = 24) from 12 animals representing five quality treatments [Prime, Top Choice, Low Choice, Select, and Select Enhanced (108%)] were collected. Steaks were cooked to an end-point temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Cooked steaks were cut in half, perpendicular to the long axis of the steak, and photographs were taken immediately on the internal face …
Cattlemen's Day 2019, E. A. Boyle
Cattlemen's Day 2019, E. A. Boyle
Kansas Agricultural Experiment Station Research Reports
Report for 2019 on Kansas beef cattle research, including cattle management, cattle nutrition, and meat science.
Evaluation Of The Quality Characteristics Of Premium Pork Loins, L. L. Prill, L. N. Drey, E. A. Rice, T. G. O'Quinn
Evaluation Of The Quality Characteristics Of Premium Pork Loins, L. L. Prill, L. N. Drey, E. A. Rice, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
The objective of this study was to determine shear force, pH, marbling, color characteristics, percentage of intramuscular fat, and purge loss of pork loins from various premium brands in comparison to commodity products. Pork loins (n = 30/brand; Institutional Meat Purchasing Specifications #414) from five premium (PRE A, B, C, D, and E) and two commodity brands (COM A and B) were purchased from food service purveyors and commercial abattoirs. Loins were transported to the Kansas State University Meat Laboratory, Manhattan, KS, and allowed to age 14 to 15 days under refrigerated conditions (36 to 39°F) before fabrication. All PRE …
Consumer Juiciness Acceptability Supports The Beef Marbling Insurance Theory, L. N. Drey, K. R. Vierck, L. L. Prill, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. L. Vipham, T. G. O'Quinn
Consumer Juiciness Acceptability Supports The Beef Marbling Insurance Theory, L. N. Drey, K. R. Vierck, L. L. Prill, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. L. Vipham, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.
Study Description: Beef strip loins were collected to represent five quality treatments [Prime, Top choice, Low choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100
The Bottom Line: …
Relationship Of Myofibrillar Fragmentation Index To Warner-Bratzler Shear Force And Palatability Tenderness Of Longissimus Lumborum And Semitendinosus Steaks, L. L. Prill, K. J. Phelps, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Relationship Of Myofibrillar Fragmentation Index To Warner-Bratzler Shear Force And Palatability Tenderness Of Longissimus Lumborum And Semitendinosus Steaks, L. L. Prill, K. J. Phelps, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to determine the relationship between the myofibrillar fragmentation index, Warner-Bratzler shear force and sensory traits of longissimus lumborum (strip loin), and the semitendinosus (eye of round) steaks.
Study Description: Forty beef strip loins and 40 eye of rounds were collected, divided into anatomical location, and cut into steaks. Steaks used for Warner-Bratzler shear force and sensory panel review were cooked to 160°F. For Warner-Bratzler, six 1-in cores were sheared with a Warner-Bratzler shear head. Sensory steaks were served to panelists trained according to American Meat Science Association guidelines for sensory evaluation. Procedures described …
Marbling Texture Has No Effect On Collagen Characteristics, B. A. Olson, K. R. Vierck, J. M. Gonzalez, J. A. Noel, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Marbling Texture Has No Effect On Collagen Characteristics, B. A. Olson, K. R. Vierck, J. M. Gonzalez, J. A. Noel, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective: The objective of this study was to determine the effects of marbling texture on collagen traits and adipocyte cross-sectional area.
Study Description: Beef strip loins (n = 117) from three U.S. Department of Agriculture quality grades (Top Choice, Low Choice, and Select) with three marbling textures (fine, medium, and coarse) were selected using visual appraisal. Strip loins were taken to the Kansas State University meat laboratory, Manhattan, KS, fabricated into 1-in steaks, vacuum packaged, and aged for 21 days at 40°F. Following aging, steaks were analyzed for collagen and adipocyte staining, imaging, and peak thermal transition temperature.
The Bottom …
Cattlemen's Day 2018, E. A. Boyle
Cattlemen's Day 2018, E. A. Boyle
Kansas Agricultural Experiment Station Research Reports
Full report, Cattlemen's Day 2018.
The Effect Of Increased Pork Hot Carcass Weights And Chop Thickness On Consumer Visual Appearance And Purchase Intent Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn
The Effect Of Increased Pork Hot Carcass Weights And Chop Thickness On Consumer Visual Appearance And Purchase Intent Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display scenario. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: a light weight group (less than 246.5 lb; LT), medium light weight group (246.5 to 262.5 lb; MLT), medium heavy weight group (262.5 lb to 276.5 lb; MHVY), and heavy weight group (276.5 lb and greater; HVY). Loins were fabricated into 4 pairs of chops of …
The Effect Of Increased Pork Hot Carcass Weights On Consumer Palatability Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn
The Effect Of Increased Pork Hot Carcass Weights On Consumer Palatability Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
The objective of this study was to evaluate the effects of pork hot carcass weight on consumer palatability ratings of top loin chops. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: light weight group (less than 246.5 lb; LT), medium-light weight group (246.5 to 262.5 lb; MLT), medium-heavy weight group (262.5 to 276.5 lb; MHVY), and a heavy weight group (276.5 lb and greater; HVY). Instrumental color, visual color and marbling, and pH were taken for each loin prior to fabrication. Loins from all weight groups differed (P < 0.05) in weight (LT < MLT < MHVY < HVY). No carcass weight effects (P > 0.05) were found for …
Steak Location Within The Semitendinosus Muscle Impacts Metmyoglobin Accumulation On Steaks During Retail Display, K. J. Phelps, T. G. O'Quinn, T. A. Houser, J. M. Gonzalez
Steak Location Within The Semitendinosus Muscle Impacts Metmyoglobin Accumulation On Steaks During Retail Display, K. J. Phelps, T. G. O'Quinn, T. A. Houser, J. M. Gonzalez
Kansas Agricultural Experiment Station Research Reports
Beef color is a major attribute consumers utilize to make purchasing decisions. It is estimated poor color shelf-life of beef steaks costs the meat industry more than $1 billion annually. Shelf-life color is influenced by a balance of two biochemical processes within steaks: metmyoglobin reducing ability and oxygen consumption. Steaks that exhibit a greater metmyoglobin reducing and a reduced oxygen consumption are typically characterized as more color stable. Characteristics of the muscle fiber or muscle cell are what determine the properties of a steak. Commonly, muscles with more oxidative fibers have an elevated oxygen consumption and reduced metmyoglobin reducing ability. …
Brahman Genetics Negatively Impact Protein Degradation And Tenderness Of Longissimus Lumborum Steaks, But Do Not Influence Collagen Cross-Linking, K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, J. M. Gonzalez
Brahman Genetics Negatively Impact Protein Degradation And Tenderness Of Longissimus Lumborum Steaks, But Do Not Influence Collagen Cross-Linking, K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, J. M. Gonzalez
Kansas Agricultural Experiment Station Research Reports
Beef tenderness is an important factor contributing to consumer eating satisfaction of beef products. Tenderness is dependent on several factors including: breed-type, postmortem age time, myofibrillar muscle protein degradation, and collagen content. During the past 30 years, numerous studies have indicated steaks from cattle with a greater percentage of Brahman genetics are tougher than steaks from Bos taurus cattle. The cause of tougher steaks is commonly attributed to Brahman cattle having a greater calpastatin activity which inhibits calpains, the enzymes responsible for myofibrillar protein degradation during the postmortem aging process. Some researchers have reported calpastatin activity was poorly correlated to …
Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally, marbling texture has not been considered a factor of marbling score; however, there are often discernments at both the packer and retail level, as more than 75% of branded beef programs supervised by USDA-AMS have a specification of fine or medium textured marbling (USDA, 2015). Additionally, in some cases, fine and medium textured steaks are graded higher than their coarse counterparts, which results …
Relationship Between Trauma Sustained At Unloading And Carcass Bruise Prevalence In Finished Cattle At Commercial Slaughter Facilities, T. Lee, C. D. Reinhardt, S. J. Bartle, Christopher Vahl, M. Siemens, E. F. Schwandt, D. U. Thomson
Relationship Between Trauma Sustained At Unloading And Carcass Bruise Prevalence In Finished Cattle At Commercial Slaughter Facilities, T. Lee, C. D. Reinhardt, S. J. Bartle, Christopher Vahl, M. Siemens, E. F. Schwandt, D. U. Thomson
Kansas Agricultural Experiment Station Research Reports
Bruising in cattle can be an indicator of poor animal welfare, as well as a significant cause of economic loss due to decreased carcass value. Previous literature suggests sources of trauma causing bruising in beef carcasses include horn prevalence, rough transport conditions, cattle handling techniques, cattle temperament, and vehicle design; however, evidence of correlations between such trauma and actual carcass bruising is limited. The objective of this study was to evaluate the relationship between trauma sustained at unloading and carcass bruise prevalence in finished cattle at commercial slaughter facilities.
Length Of Aging Has Greater Effect Than Lactic Acid Treatment On Color Stability Of Beef Chuck Muscles, G. D. Mccoy, T. A. Houser, T. G. O'Quinn, E. A. Boyle, K. J. Phelps, J. M. Gonzalez
Length Of Aging Has Greater Effect Than Lactic Acid Treatment On Color Stability Of Beef Chuck Muscles, G. D. Mccoy, T. A. Houser, T. G. O'Quinn, E. A. Boyle, K. J. Phelps, J. M. Gonzalez
Kansas Agricultural Experiment Station Research Reports
Lactic acid spray washes are widely used as an antimicrobial intervention in the beef industry. Sprays are typically applied to the exterior of carcasses and subprimal cuts to reduce or eliminate potential pathogenic bacteria. While the efficacy of these washes has been proven, other questions remain about their effect on color attributes of meat when applied to subprimal cuts. The objective of this study was to determine the effect of a lactic acid subprimal wash on the color stability of beef chuck rolls.
Coarse Marbled Beef Is Juicier And More Flavorful Than Fine Or Medium Marbled Beef, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Coarse Marbled Beef Is Juicier And More Flavorful Than Fine Or Medium Marbled Beef, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Beef palatability and eating experience is driven primarily by U.S. Department of Agriculture quality grade and marbling levels. Beef USDA quality grade consists of both marbling levels and maturity. Conventionally, marbling texture has not been a consideration of quality grades. Currently, only one study has assessed the effects of marbling texture on beef palatability. Despite this, preferences for fine or medium marbling exist with both packers and retailers, as approximately 75% of branded beef programs under the supervision of USDA-AMS require fine or medium textured marbling, which equates to losses of premiums for packers and producers (USDA, 2016). The objective …
Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn
Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Overall beef palatability can be attributed to three primary traits, tenderness, juiciness, and flavor, as well as the interaction among these traits (Smith and Carpenter, 1974). Multiple authors have worked to identify which of these palatability traits contributes the most to overall eating satisfaction and have historically identified tenderness as the most important palatability trait (Savell et al., 1987; Miller et al., 1995a; Savell et al., 1999; Egan et al., 2001). Overall eating quality of beef steaks may excel at one or even two of these traits, yet fail to meet consumer eating expectations due to the unsatisfactory level of …
Bulls Are More Efficient Than Steers With Similar Meat Quality, D. U. Thomson, M. E. Youngers, E. F. Schwandt, S. J. Bartle, M. Siemens, J. C. Simroth, C. D. Reinhardt
Bulls Are More Efficient Than Steers With Similar Meat Quality, D. U. Thomson, M. E. Youngers, E. F. Schwandt, S. J. Bartle, M. Siemens, J. C. Simroth, C. D. Reinhardt
Kansas Agricultural Experiment Station Research Reports
Bull breeding soundness evaluations are often performed as a critical component of beef cow herd management to ensure that herd bulls have adequate semen quality, are physically capable of enduring the breeding season, and to determine the serving capacity per bull. Currently, there are approximately 30.3 million beef cows and 2.1 million bulls in the U.S. Depending on the breeding soundness evaluation failure rate, there are likely several hundred thousand bulls which will enter the beef market annually and a portion will be young bulls with the potential to be fed and sold to produce saleable meat of choice or …
Liver Abscess Severity At Slaughter Does Not Affect Meat Tenderness And Sensory Attributes In Commercially Finished Beef Cattle Fed Without Tylosin Phosphate, E. J. Mccoy, T. G. O'Quinn, E. F. Schwandt, C. D. Reinhardt, D. U. Thomson
Liver Abscess Severity At Slaughter Does Not Affect Meat Tenderness And Sensory Attributes In Commercially Finished Beef Cattle Fed Without Tylosin Phosphate, E. J. Mccoy, T. G. O'Quinn, E. F. Schwandt, C. D. Reinhardt, D. U. Thomson
Kansas Agricultural Experiment Station Research Reports
Liver abscesses are a significant problem in the United States’ cattle feeding industry, costing the industry an estimated $15.9 million annually in liver condemnation, trim losses, and reduced carcass weights and quality grades. Recent reported incidence rates of liver abscesses at slaughter range from 10 to 20%. Liver abscess incidence may be influenced by a number of factors including: breed, gender, diet, days on feed, cattle type, season, and geographical location. Liver abscesses typically occur secondary to rumen insults caused by acidosis or rumenitis. It has been proposed that pathogens associated with liver abscess formation enter the blood stream through …
Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy
Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy
Kansas Agricultural Experiment Station Research Reports
Ground beef is considered one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita (USDA, 2011). Consumers’ concern about animal welfare, sustainable production, and low fat products has influenced purchasing decisions, resulting in an increased demand for grass-fed ground beef (U.S. Department of Agriculture, Agricultural Marketing Service, 2007). Grass-fed cattle are fed natural based forages or grass-hay, thus resulting in a higher deposition of omega-3 fatty acids in meat. Meat from grain-fed cattle has a lower omega-3 content due to the saturated and monounsaturated fatty acid profile found in a …
Cattlemen’S Day 2017, Full Report
Cattlemen’S Day 2017, Full Report
Kansas Agricultural Experiment Station Research Reports
Full Cattlemen's Day 2017 publication, including research articles on beef cattle management, nutrition, and meat science.
Effects Of Growth-Promoting Technologies On Feedlot Performance And Carcass Characteristics Of Crossbred Heifers, S. M. Ebarb, K. J. Phelps, J. E. Axman, C. L. Van Bibber, J. S. Drouillard, J. M. Gonzalez
Effects Of Growth-Promoting Technologies On Feedlot Performance And Carcass Characteristics Of Crossbred Heifers, S. M. Ebarb, K. J. Phelps, J. E. Axman, C. L. Van Bibber, J. S. Drouillard, J. M. Gonzalez
Kansas Agricultural Experiment Station Research Reports
The use of growth-promoting technologies has become a common practice in the beef cattle industry as producers strive for efficient growth and greater lean deposition. Two common technologies include exogenous hormonal implants and beta-adrenergic agonists (β-AA). Combination implants containing estrogen and testosterone increase muscle mass by elevating protein synthesis and/or reducing protein degradation. The increase in protein synthesis allows the animal to produce more lean muscle tissue. Optaflexx (Elanco Animal Health, Greenfield, IN) is a popular β-AA that works as a repartitioning agent to redirect nutrients toward muscle deposition and away from adipose tissue production. The two technologies utilize separate …