Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 13 of 13
Full-Text Articles in Life Sciences
Free Calcium Concentration, Calpain-2 Activity, And Final Product Tenderness Of Electrically Stimulated Beef, B J. Buseman, T M. Weber, J A. Nasados, P D. Bass, J B. Van Buren, J M. Lancaster, J H. Smart, M E. Doumit, G K. Murdoch, W J. Price, K Insausti, M J. Colle
Free Calcium Concentration, Calpain-2 Activity, And Final Product Tenderness Of Electrically Stimulated Beef, B J. Buseman, T M. Weber, J A. Nasados, P D. Bass, J B. Van Buren, J M. Lancaster, J H. Smart, M E. Doumit, G K. Murdoch, W J. Price, K Insausti, M J. Colle
Department of Animal Science: Faculty Publications
The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three beef steers were harvested and stimulated (S) using extra-low voltage or not stimulated (NS), at exsanguination and/or 1 h postmortem, resulting in 4 different stimulation treatments: NS-NS, NS-S, S-NS, or S-S. Samples were removed from the longissimus lumborum (LL) and semimembranosus (SM) for free calcium and calpain-2 analysis on days 1, 4, and 14 postmortem. WBSF and sensory analysis steaks were removed on day 4 and frozen (4 d) or …
Evaluation Of Variation Attributable To Lab And Technician For Measurements Of Beef Carcass Traits Made Using Ultrasound, B. Schmidt, M.D. Macneil, M. G. Gonda
Evaluation Of Variation Attributable To Lab And Technician For Measurements Of Beef Carcass Traits Made Using Ultrasound, B. Schmidt, M.D. Macneil, M. G. Gonda
SDSU Beef Day 2020 Summary Publication
National cattle genetic evaluations assume technician and imaging lab do not contribute to phenotypic variation when measuring carcass traits by ultrasound. The objective of this study was to estimate variance components of ultrasound carcass measurements, specifically variance contributed by ultrasound technician and imaging laboratory. Accounting for technician and imaging lab variation may increase accuracy of genetic predictions for carcass traits. Ultrasound carcass predictions for ribeye area (REA), percent intramuscular fat (IMF), and backfat (BF) were provided by the American Angus Association (AAA; n=281,982 animals), American Hereford Association (AHA; n=49,602), and American Simmental Association (ASA; n=59,576) for a total of 391,160 …
Sdsu Beef 2020 Increases Beef Industry Knowledge For Participants, C. Bakker, K. Underwood, J. K. Grubbs, J. Walker, C. Wright, K. Olson, W. Rusche, A. Blair
Sdsu Beef 2020 Increases Beef Industry Knowledge For Participants, C. Bakker, K. Underwood, J. K. Grubbs, J. Walker, C. Wright, K. Olson, W. Rusche, A. Blair
SDSU Beef Day 2020 Summary Publication
The objective of this study was to evaluate the effectiveness of the SDSU Beef 2020 program on increasing participant knowledge and impacting production practices. Unlike the pork or poultry industries, the US beef industry is not vertically integrated, and as a result the beef supply is managed by producers in a variety of roles. While these producers are knowledgeable about their specific sector, some may not be as familiar with the other aspects of beef production. South Dakota State University hosts an Extension program entitled Beef 2020 with the goal of bridging this knowledge gap.
Internal Temperature Decline Rate In Beef Primals Is Reduced In Heavier Carcasses, S. R. Egolf, L. M. Hite, A. C. Egolf, C. E. Bakker, A. D. Blair, J. K. Grubbs, K. R. Underwood
Internal Temperature Decline Rate In Beef Primals Is Reduced In Heavier Carcasses, S. R. Egolf, L. M. Hite, A. C. Egolf, C. E. Bakker, A. D. Blair, J. K. Grubbs, K. R. Underwood
SDSU Beef Day 2020 Summary Publication
The objective of this study was to determine the influence of increasing beef hot carcass weights on internal temperature decline during chilling.
Low Voltage Electrical Stimulation Of Beef Carcasses Slows Carcass Chilling Rate And Improves Steak Color, C. E. Bakker, K. R. Underwood, J. K. Grubbs, A. D. Blair
Low Voltage Electrical Stimulation Of Beef Carcasses Slows Carcass Chilling Rate And Improves Steak Color, C. E. Bakker, K. R. Underwood, J. K. Grubbs, A. D. Blair
SDSU Beef Day 2020 Summary Publication
The objective of this study was to evaluate the influence of two levels of low voltage electrical stimulation (ES) on temperature decline, pH, and meat quality.
Influence Of Maternal Protein Restriction In Primiparous Heifers During Mid- And/Or Late-Gestation On Meat Quality And Fatty Acid Profile Of Progeny, M. J. Webb, J. J. Block, R. N. Funston, K. R. Underwood, J. F. Legako, A. A. Harty, R. R. Salverson, K. C. Olson, A. D. Blair
Influence Of Maternal Protein Restriction In Primiparous Heifers During Mid- And/Or Late-Gestation On Meat Quality And Fatty Acid Profile Of Progeny, M. J. Webb, J. J. Block, R. N. Funston, K. R. Underwood, J. F. Legako, A. A. Harty, R. R. Salverson, K. C. Olson, A. D. Blair
SDSU Beef Day 2020 Summary Publication
The objective of this study was to evaluate the influence of metabolizable protein (MP) restriction in mid- and/or late-gestation on meat quality, fatty acid profile, and carcass composition of progeny.
Comparison Of Winter Cow Feeding Strategies On Offspring Performance And Meat Quality, E. Gubbels, K. Olson, J. Block, Z. Smith, R. Salverson, A. Harty, W. Rusche, J. Grubbs, K. Underwood, C. Wright, C. Schauer, D. Stecher, D. Drolc, A. Blair
Comparison Of Winter Cow Feeding Strategies On Offspring Performance And Meat Quality, E. Gubbels, K. Olson, J. Block, Z. Smith, R. Salverson, A. Harty, W. Rusche, J. Grubbs, K. Underwood, C. Wright, C. Schauer, D. Stecher, D. Drolc, A. Blair
SDSU Beef Day 2020 Summary Publication
The objective of this study was to investigate the effects of maternal prepartum dietary energy source (forage vs. concentrate) during mid- and late-gestation on offspring growth performance, carcass characteristics and meat quality.
Determining The Efficacy Of Predicting Beef Tenderness Using Proteins From Purge, M. Jia, B. Bowker, S. Zuelly, A. Blair, K. Underwood
Determining The Efficacy Of Predicting Beef Tenderness Using Proteins From Purge, M. Jia, B. Bowker, S. Zuelly, A. Blair, K. Underwood
SDSU Beef Day 2020 Summary Publication
Objective: To determine if proteins from purge can predict tenderness at different aging points as a nondestructive method.
Positive Improvements On Body Composition And Muscle Strength In Older Adults Consuming The Dietary Approaches To Stop Hypertension Diet Containing Beef, M. Hossain, C. Perry
Positive Improvements On Body Composition And Muscle Strength In Older Adults Consuming The Dietary Approaches To Stop Hypertension Diet Containing Beef, M. Hossain, C. Perry
SDSU Beef Day 2020 Summary Publication
Objective: To determine the effect of beef consumption as a part of the DASH diet on measures of anthropometric and muscle health in adults 65 and older.
Effects Of Feeding Brassica Mixture Cover Crops During Backgrounding On Carcass Traits And Fresh Meat Quality, C. E. Bakker, A. D. Blair, J. K. Grubbs, C. W. Wright, D. W. Brake, A. J. Smart, K. R. Underwood
Effects Of Feeding Brassica Mixture Cover Crops During Backgrounding On Carcass Traits And Fresh Meat Quality, C. E. Bakker, A. D. Blair, J. K. Grubbs, C. W. Wright, D. W. Brake, A. J. Smart, K. R. Underwood
SDSU Beef Day 2020 Summary Publication
Objective: Determine effects of feeding brassica-based cover crops to cattle during backgrounding on carcass characteristics and tenderness, flavor, and juiciness of longissimus dorsi steaks.
Using Genetic Panels To Predict Tenderness In Beef Cattle, Tanya M. Weber, Michael J. Colle, Gordon K. Murdoch, B J. Buseman, Jessica M. Lancaster, Jessie B. Van Buren, James A. Nasados, Phillip D. Bass
Using Genetic Panels To Predict Tenderness In Beef Cattle, Tanya M. Weber, Michael J. Colle, Gordon K. Murdoch, B J. Buseman, Jessica M. Lancaster, Jessie B. Van Buren, James A. Nasados, Phillip D. Bass
Department of Animal Science: Faculty Publications
Genetic panel use as a selection tool has grown in popularity in the beef industry. The objective of the study was to determine whether beef cattle genetically selected for tenderness generated a tender product. Igenity® (IT) panel results were provided by a cattle producer for 52 steers, which were harvested at a commercial harvest facility. Boneless strip loins (Institutional Meat Purchase Specifications #180; United States Department of Agriculture [USDA] Choice, n = 32; USDA Prime n = 20) were collected from the left side of each carcass and transported to the University of Idaho Meat Science Laboratory. Four steaks were …
Prediction Of Warner-Bratzler Shear Force, Intramuscular Fat, Drip-Loss And Cook-Loss In Beef Via Raman Spectroscopy And Chemometrics, Raquel Cama-Moncunill, Jamie Cafferky, Caroline Augier, Torres Sweeney, Paul Allen, Alessandro Ferragina, Carl Sullivan, Andrew Cromie, Ruth Hamill
Prediction Of Warner-Bratzler Shear Force, Intramuscular Fat, Drip-Loss And Cook-Loss In Beef Via Raman Spectroscopy And Chemometrics, Raquel Cama-Moncunill, Jamie Cafferky, Caroline Augier, Torres Sweeney, Paul Allen, Alessandro Ferragina, Carl Sullivan, Andrew Cromie, Ruth Hamill
Articles
Rapid prediction of beef quality remains a challenge for meat processors. This study evaluated the potential of Raman spectroscopy followed by chemometrics for prediction of Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), ultimate pH, drip-loss and cook-loss. PLS regression models were developed based on spectra recorded on frozen-thawed day 2 longissimus thoracis et lumborum muscle and validated using test sets randomly selected 3 times. With the exception of ultimate pH, models presented notable performance in calibration (R2 ranging from 0.5 to 0.9; low RMSEC) and, despite variability in the results, promising predictive ability: WBSF (RMSEP ranging from 4.6 to 9 …
The Effect Of Lauric Arginate On The Thermal Inactivation Of Starved Listeria Monocytogenes In Sous-Vide Cooked Ground Beef, Vijay K. Juneja, Marangeli Osoria, Uma Tiwari, Xinran Xu, Chase E. Golden, Sudarsan Mukhopadhyay, Abhinav Mishra
The Effect Of Lauric Arginate On The Thermal Inactivation Of Starved Listeria Monocytogenes In Sous-Vide Cooked Ground Beef, Vijay K. Juneja, Marangeli Osoria, Uma Tiwari, Xinran Xu, Chase E. Golden, Sudarsan Mukhopadhyay, Abhinav Mishra
Articles
The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55–62.5 °C). Ground beef mixed with LAE was vacuum sealed and a laboratory water bath was used for sous-vide cooking. Loglinear and Weibull models were fit to the survival microbial population and the D and Z-values were determined at 55–62.5 °C. Calculated D-values ranged from 33.62 to 3.22 min at temperature 55–62.5 °C. LAE at higher concentration is an effective antimicrobial to …