Meat Science Commons^™

Myoglobin Post-Translational Modifications And Fresh Beef Color Stability, Yifei Wang

Theses and Dissertations--Animal and Food Sciences

Surface color of fresh beef is the major trait influencing consumers’ purchase decisions. Fresh beef color is determined by the myoglobin (Mb) redox stability. Post-translational modifications (PTMs) play a critical role in regulating Mb structure and functionality. This thesis focuses on the PTMs in Mb and their impact on fresh beef color stability.

In the first experiment, Mb PTMs in beef longissimus lumborum (LL) muscle during postmortem aging and their influence on fresh beef color stability were examined. Beef LL muscle from nine (n = 9) beef carcasses (24 h postmortem) were subjected to wet-aging for 0, 7, 14 …

Effect Of Different Fat Sources And Vitamin E Isoforms/ Levels On Carcass Characteristics, Meat Quality, And Belly/Bacon Characteristics Of Pigs Grown To Heavy Slaughter Weights (>150kg), Marlee Kelley

Theses and Dissertations--Animal and Food Sciences

Two separate studies were conducted to evaluate the potential interaction of fat sources and vitamin E (VE) on heavy slaughter weights. In Study 1, a total of 64 individually-fed pigs (28.41 ± 0.83 kg) were randomly assigned to 8 dietary treatments in a 4×2 factorial arrangement. Fat treatments included cornstarch (CS), tallow (TW), corn oil (CO), and coconut-oil (CN). VE treatments were dietary alpha-tocopheryl-acetate (ATA) at 11 and 200 ppm. In Study 2, a total of 72 individually fed pigs (28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments …

The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.

Results of the first study validate that contaminated raw materials contribute to pathogen survival and background bacteria outcompeted …

Long-Term Effects Of Different Fat Sources And Vitamin E Supplementation On Growth Performance, Antioxidant Status, Carcass Characteristics, Meat Quality, And Immune Capacity Of Pigs With Heavy Slaughter Weight Up To 150 Kg, Ding Wang

Theses and Dissertations--Animal and Food Sciences

Two experiments were used to evaluate the potential interaction of fat source and vitamin E (VE) in heavy slaughter weight pigs. In Experiment 1, a total of 64 individually-fed pigs (28.41 ± 0.83 kg) were randomly assigned to 8 dietary treatments in a 4×2 factorial arrangement. Fat treatments included cornstarch (CS), tallow (TW), corn-oil (CO), and coconut-oil (CN). VE treatments were dietary α-tocopheryl acetate (ATA) at 11 and 200 ppm. In Experiment 2, a total of 72 individually fed pigs (28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments …

Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim

Theses and Dissertations--Animal and Food Sciences

The effects of dietary ingredients on the proteome profile of postmortem beef longissimus lumborum (LL) muscle were evaluated. In the first experiment, the influence of dietary ractopamine on the whole-muscle proteome of beef LL was examined. Five proteins were differentially abundant between ractopamine-fed (RAC) and non-ractopamine fed (CON) groups. The differentially abundant proteins were over-abundant in RAC and were related to muscle structure development (F-actin-capping protein subunit beta-2 and PDZ and LIM domain protein-3), chaperone (heat shock protein beta-1), oxygen transportation (myoglobin), and glycolysis (L-lactate dehydrogenase A chain). These findings indicated that ractopamine influences the abundance of proteins associated with …

Selection Of Breeding Stock By U.S. Meat Goat Producers, Narayan Nyaupane, Jeffrey Gillespie, Kenneth Mcmillin, Robert Harrison, Isaac Stienei

Community & Leadership Development Faculty Publications

Using nationwide survey data, we investigate U.S. meat goat producer preferences and willingness to pay for meat goat breeding stock attributes. Discrete choice experiments were employed, and mixed logit and latent class models were used for analysis. Results showed that producers preferred animals that were highly masculine/feminine, had good structure and soundness, and were of the Boer breed, whereas they preferred fewer animals that were older, of Kiko and Spanish breeds, and priced higher. Significant preference heterogeneity was found among the respondents. Larger-scale producers had greater preference for high masculinity/femininity, good structure and soundness, and Boer bucks.

Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair

Theses and Dissertations--Animal and Food Sciences

Fresh beef color is critical to consumers’ purchase decisions, and beef color stability is muscle-specific. Sarcoplasmic proteome plays a critical role in beef color stability. This dissertation focuses on the proteome basis of inter- and intra-muscular variations in beef color.

The first experiment examined the sarcoplasmic proteome of three beef muscles with differential color stability, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), during wet-aging. LL, PM, and ST (n = 8) were subjected to wet-aging for 0, 7, 14, and 21 days. On each aging day, steaks were fabricated, and color and other biochemical attributes were evaluated …

Impact Of Algae Supplemented Diets Combined With Antioxidants On The Nutritional Profile, Quality Attributes, And Storage Stability Of Chicken Breast Meat, Rebecca G. Norcross

Theses and Dissertations--Animal and Food Sciences

Consumers’ demands for ω-3 polyunsaturated fatty acids (PUFAs) are at all-time high. Algae, a common source of PUFAs, and antioxidants are both used as supplements in livestock feeds, are known to affect the overall quality of meat. To implement PUFA deposits into broiler meat, this study evaluated combining antioxidants and algae in broiler feed to enhance the breast meat quality. Broilers were fed diets supplemented with 50 IU Vitamin E or 200 g/ton EconomasE (EcoE, an antioxidant pack) plus 10 IU Vitamin E, with or without 0.5% algae extract (SP-1). The feed oil was partially oxidized soybean oil (POV: 86 …