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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. …
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, …