Animal Sciences Commons^™

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 …

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 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 …

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 …

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.

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, …

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 oflongissimus lumborum(strip loin), and thesemitendinosus(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 …

Influence Of Dietary Vitamin D3 Supplementation On The Color Changes In Longissimus Lumborum, Vastus Lateralis, Semitendinosus, And Semimembranosus Beef Muscles, Urszula Karolina Rafalska

Turkish Journal of Veterinary & Animal Sciences

The aim of this study was to determine the effect of dietary vitamin D3 supplementation on changes in color and heme pigment (myoglobin and metmyoglobin) in 4 beef muscles. The muscles came from 48 crossbred bulls that were subjected to supplementation with vitamin D3 at 4 different doses: 0.0 (control group), 3.5, 7.0, and 10.0 x 106 IU. The 3.5 x 106 IU dose was administered daily for 6 days, before the morning feeding. Four days before slaughter, the supplementation was withdrawn. The dose of 7.0 and 10.0 x 106 IU was administered for 3 days and withdrawn 7 days …

The Effect Of Packaging Method And Dietary Vitamin D3 Supplementation On The Quality Of Beef In Rectus Femoris, Gluteus Medius, And Adductor Femoris Beef Muscles, Aleksandra Lipinska, Andrzej Póltorak, Agnieszka Wierzbicka, Jaroslaw Wyrwisz

Turkish Journal of Veterinary & Animal Sciences

The goal of the study was to assess the impact of packaging methods and doses of vitamin D3 fed to animals (with feed) in the last days of finishing on selected indicators of beef quality. The parameters studied include the measurement of CIE L*, a*, and b* colour spaces and the Warner?Bratzler shear force. The muscles used in the study were the m. rectus femoris, m. gluteus medius, and m. adductor femoris, which were packed in two variants of modified atmosphere (MAP1, 80% O2:20% CO2 and MAP2, 60% O2:40% CO2) and in skin-pack technology; they were later aged for 10 …

Relationships Between Sarcomere Length And Basic Composition Of Infraspinatus And Longissimus Dorsi Muscle, Dominika Guzek, Dominika Glabska, Krzysztof Glabski, Grzegorz Pogorzelski, Jerzy Barszczewski, Agnieszka Wierzbicka

Turkish Journal of Veterinary & Animal Sciences

The purpose of this study was to determine the relationship between sarcomere length and basic composition (water, protein, ash, collagen, and fat content including marbling) of beef muscles with fast-twitch glycolytic (longissimus dorsi muscle) and slow-twitch oxidative fibers (infraspinatus muscle) in Limousin bulls. Samples (n = 15) were obtained from federally inspected slaughter facilities, and animals used in the experiment were treated according to standard ethical norms. The shortest sarcomeres were observed for longissimus dorsi from striploin, and the longest for infraspinatus muscle. Additionally, the influence of both cut and animal was observed. In both cases of muscles, sarcomere length …

Fatty Acid Content And Composition Of Turkish Beef And Lamb At Retail, Leyla Vatansever, Gülcan Demi̇rel

Turkish Journal of Veterinary & Animal Sciences

The fatty acid content and chemical composition of retail samples of beef and lamb meat were investigated. Fifty beef and lamb chops were purchased from different supermarkets in İstanbul on separate occasions. The average muscle fatty acid content was 2395 and 2257 mg/100 g of muscle for beef and lamb, respectively. Saturated and polyunsaturated fatty acid contents were 1000 and 940 mg/100 g, and 199 and 261 mg/100 g of muscle for beef and lamb, respectively. Overall results indicate that, particularly before the Sacrifice Holiday, concentrate-based feeding of livestock increases and this has an adverse effect on the n-6/n-3 ratio …

The Effect Of Duration Of Finishing Period On The Performance, Slaughter, Carcass, And Beef Quality Characteristics Of Eastern Anatolian Red Bulls, Abdülkadi̇r Özlütürk, Nuri̇ni̇sa Esenbuğa, Mete Yanar, Necdet Ünlü, Muhli̇s Maci̇t, Si̇nan Kopuzlu

Turkish Journal of Veterinary & Animal Sciences

Seventeen Eastern Anatolian Red (EAR) bulls at 20 months of age were divided into 2 treatment groups and fed for either 168 days (S) or 210 days (L). Initial and final weights were not significantly different. While bulls in the L group had the highest total weight gain (149.0 vs. 177.2 kg), feed efficiency ratio was superior for the cattle fed for 168 days. Carcass weight, spleen and front + hind feet weights as a percentage of slaughter weight, weight of kidney fat, percentage of kidney, pelvic, and heart fat, and yield grade all increased (P < 0.05) with feeding time. Bulls in the L group received a higher (P < 0.05) panel rating for juiciness, and the panel juiciness score was closely associated with tenderness measurements such as panel tenderness score, Warner Bratzler shear force value, and number of chews before swallowing. It is concluded that duration of finishing significantly influenced carcass, slaughter, and organoleptic beef quality traits of young EAR bulls.

Effects Of Deboning Methods On Chemical Composition And Some Properties Of Beef And Turkey Meat, Meltem Serdaroğlu, Gülen Turp Yildiz, Neri̇man Bağdatlioğlu

Turkish Journal of Veterinary & Animal Sciences

The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major …

The Influence Of Marination With Different Salt Concentrations On The Tenderness, Water Holding Capacity And Bound Water Content Of Beef, Nesi̇mi̇ Aktaş, Muhammet İrfan Aksu, Mükerrem Kaya

Turkish Journal of Veterinary & Animal Sciences

Longissimus dorsi muscle obtained from beef carcasses was used in this study. Meat cores 2.54 cm in diameter were marinated in 0.34, 0.68 and 1.02 M sodium chloride (NaCl) and 0.05, 0.1 and 0.15 M calcium chloride (CaCl_2) solutions at 5 °C for 72 h. Warner Bratzler Shear (WBS) values were significantly different between samples. The samples marinated with CaCl_2 held less water than those marinated in NaCl. Cooking losses were lower in the control samples than in the marinated samples. Differential scanning calorimetry was employed to determine the amount of bound water in the meat samples. The latent heat …

Bse: Risk, Uncertainty, And Policy Change, Enda Cummins, Pat Grace, Kevin Mcdonnell, Shane Ward

RISK: Health, Safety & Environment (1990-2002)

The authors discuss how, in our "risk society," a range of potential risks and uncertainties are associated with new technologies and new diseases, such as BSE. These risks bring with them worries about human health, while the ability to assess and manage new health scares is an essential skill for government and related industries.

Wa Beef Industry And Consumers Benefit From Meat Standards Australia (Msa), John Lucey

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

The Western Australian beef industry confirmed its world-class status when it became the first to implement the national beef grading scheme Meat Standards Australia.

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]