Beef Science Commons^™

Lipid Deposition In Beef Cattle, Kyra L. Elliott

Department of Animal Science: Dissertations, Theses, and Student Research

Both the amount and types of lipid deposition in beef cattle are key determinants of carcass value and meat quality. Amounts of intramuscular, subcutaneous, and visceral fat influence carcass grading outcomes, palatability, and composition traits that are important to beef producers as well as consumers. The objectives of this thesis were to: 1) compare beef grading camera estimates of intramuscular fat to amounts of chemically extractable lipid, 2) characterize the lipidomes of beef intramuscular fat, subcutaneous fat, and lean muscle using shotgun lipidomics, and 3) identify and characterize a novel genetic variant in cattle that may have important implications for …

Application Of High-Pressure Processing To Improve The Color Of Dark Beef, Kara Ann Reynolds

Department of Animal Science: Dissertations, Theses, and Student Research

Deviation of beef from the bright cherry-red color preferred by consumers is often discounted or discarded at retail, resulting in substantial annual economic loss to the beef industry. One such deviation is dark cutting beef, which is characterized by a darker lean appearance that is undesirable to consumers and often rejected. Similarly, beef from mature cattle tends to exhibit a darker surface color, which can also reduce consumer acceptability. High-Pressure processing (HPP) has been investigated as a strategy to improve the color of dark cutting beef. Previous studies have focused on identifying pressure levels and holding times that optimize color …

Are Midwest Region Extension Professionals Prepared To Answer Food Safety Questions About Various Meat Products?, Esther Vanoverbeke, Byron D. Chaves

Nebraska Beef Cattle Reports

Summary with Implications

Forty-eight million consumers in the U.S. get a foodborne illness each year; 128,000 are hospitalized and 3,000 die. Approximately one-third of those illnesses are related to animal-based foods, including meat. With meat-like alternatives being more readily available, it is critical to ensure these foods are handled appropriately to reduce foodborne illnesses. This project evaluated the food safety knowledge of extension professionals related to plant-based products and meat alternatives. A survey was distributed via the North Central Region Extension Center to Extension professionals (N=52). Most respondents, 58%, neither agreed or disagreed that plant-based meats/meat alternatives are microbiologically riskier …

2026 Nebraska Beef Cattle Report

Nebraska Beef Cattle Reports

The 2026 Nebraska Beef Cattle Report brings together applied research, emerging technologies, and management insights that directly address the evolving challenges and opportunities facing today’s beef industry. This year’s collection includes 36 articles that span the full beef production system, from cow/calf and forage management to feedlot nutrition, animal health, behavior, meat quality, and sustainability, providing science-based guidance grounded in real-world production contexts.

Cow/Calf Nutrition, Reproduction, and Management

This section highlights management strategies that influence reproductive success and long-term herd performance. Articles focus on late-gestation heifer nutrition and practical applications of artificial insemination to support efficient, productive cow/calf systems.

Forage, …

Application Of High-Pressure Processing Lightens The Color Of Cow Tenderloins, Kara A. Reynolds, Leila G. Venzor, Ashley A. Hahn, Grace C. Johnson, Jordan C. Wicks, Mary-Grace C. Danao, Ranjith Ramanathan, Gary A. Sullivan

Nebraska Beef Cattle Reports

Summary with Implications

This study evaluated the impact of high-pressure processing (HPP) on color, oxidative stability, and tenderness of tenderloins (psoas major) from cull cows to determine if HPP could enhance their marketability. Forty cull cow tenderloins were treated at two different HPP pressures and two different holding times, then assessed for instrumental and visual color, lipid oxidation, and Warner-Bratzler shear force during a 7-day stimulated shelf period. HPP increased initial lightness, especially at the highest pressure and longest holding time and improved redness initially. However, redness declined, and discoloration increased over the 7-day period, particularly after processing at higher …

Using High-Pressure Processing To Improve Dark-Cutting Beef Color In Tenderloins, Ashley A. Hahn, Leila G. Venzor, Shelley A. Curry, Grace C. Johnson, Mary-Grace C. Danao, Ranjith Ramanathan, Gary A. Sullivan, Jordan C. Wicks

Nebraska Beef Cattle Reports

Summary with Implications

Dark-cutting beef is a quality defect that negatively impacts consumer appeal and affects the carcass value for both producers and meat processors. These economic losses stem from poor visual appearance and reduced consumer appeal in the retail setting. Notably, different muscles within a carcass exhibit varying degrees of color stability which can influence how dark-cutting manifests across cuts. Therefore, this study aimed to examine the effect of high-pressure processing (HPP) on dark-cutting color-labile muscle. Dark-cutting and normal tenderloins were collected and portioned into two equal sections. Dark-cutting tenderloins were assigned one of 3 treatments: No HPP, 300 …

Defining The Parameters Of High-Pressure Processing To Improve The Quality Of Dark-Cutting Beef, Ashley A. Hahn, Leila G. Venzor, Shelley A. Curry, Grace C. Johnson, Mary-Grace C. Danao, Ranjith Ramanathan, Jordan C. Wicks, Gary A. Sullivan

Nebraska Beef Cattle Reports

Summary with Implications

Dark-cutting beef is a result of preharvest stress and devalues the resulting carcass. High-pressure processing (HPP) has been recently identified as a potential strategy to improve the undesirable appearance of dark-cutting beef. Dark-cutting beef strip loins were collected from a local processing facility, sectioned, and assigned an HPP pressure (300 or 450 MPa) and holding time (0, 1, 30, 60, or 90 s). Overall, HPP increased the lightness and redness of dark-cutting beef, particularly the longer the pressure was held at both pressure levels. Additionally, negative effects such as increased meat discoloration, decreased tenderness, and increased rancidity …

One Health Interventions And Challenges Under Rural African Smallholder Farmer Settings: A Scoping Review, Evanson R. Omuse, Honest Machekano, Bonoukpoè M. Sokame, Daniel M. Mutyambai, Thomas Dubois, Sevgan Subramanian, Frank Chidawanyika

All Peer-Reviewed Publications

The global human population is rapidly increasing, escalating interactions of people, animals and the environment. This has led to more convoluted health challenges, for which African smallholder farmers bear the brunt. The One Health (OH) approach recognises the interconnectedness of these health challenges and thus follows a transdisciplinary approach involving diverse stakeholders to address them. Although there have recently been global concerted efforts and studies on OH, an information gap exists in Africa, particularly regarding smallholder farmers and their needs. Additionally, evaluation frameworks and outcome metrics for OH initiatives are still unclear. Thus, this study was conducted to critically map …

Highly Targeted Metabolomics Coupled With Gene Expression Analysis By Rt–Qpcr Improves Beef Separation Based On Grass, Grain, Or Grape Supplemented Diet, Lucas Krusinski, Chloe Castanon, Rosalee S. Hellberg, Isabella C. F. Maciel, Muhammad Ahsin, Stephan Van Vliet, Jason E. Rowntree, Jennifer I. Fenton

Food Science Faculty Articles and Research

The objective of this study was to use a multi-omics (i.e., gene expression quantification, metabolomics, and fatty acid [FA] profiling) approach to separate and authenticate beef from three different dietary groups. In this 2-year study, Red Angus steers (n = 54) were randomly allocated to one of three treatments: (1) complex biodiverse pasture (GRASS), (2) total mixed ration (TMR) in feedlot (GRAIN), or (3) TMR in feedlot supplemented with 5% (dry matter) grapeseed extract for the last 30 days (GRAPE). FAs were measured by gas chromatography-mass spectrometry (GC–MS), secondary metabolites were identified using ultra-high-performance liquid chromatography tandem mass spectrometry …

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

The Evaluation Of Feed Additives On Reducing Enteric Methane Production From Cattle, Reba L. Colin

Department of Animal Science: Dissertations, Theses, and Student Research

Environmental sustainability can be positively impacted by the inclusion of feed additives to reduce enteric methane production from cattle. Methane production can be affected by feed additives that either alter the rumen environment or act as methanogenesis inhibitors. A reduction in methane from cattle can contribute to meeting carbon neutrality.

A metabolism study was conducted to evaluate Alga 1.0, a product containing bromoform, fed to cattle to evaluate the effects on gas emissions. Treatments were (0, 69, or 103 g/d Alga 1.0) fed in a corn-based diet. Headbox-style indirect calorimeters were used to measure gas emissions. Feeding Alga 1.0 linearly …

Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera

Department of Animal Science: Dissertations, Theses, and Student Research

Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …

Profiling The Cell Wall Polysaccharides Of Hemp (Cannabis Sativa L.) Inflorescence And Hempseed And Exploring Their Application As Ruminant Feed Ingredients, Miranda Agbana

Theses and Dissertations--Animal and Food Sciences

Hemp (Cannabis sativa L.) is used in the United States as a source of CBD oil, fiber, and grain. While hempseeds are consumed whole or as dehulled hemp hearts, hempseed oil is also a desirable seed oil in human nutrition. The process of collecting hempseed oil leaves behind hempseed cakes that are abundant in protein and fiber. Feeding of hempseed cakes to animals, including ruminants, has only initially been explored. Extraction of CBD from hemp inflorescences generates organic waste that may find a second purpose as a fiber feed for cattle. Little is known about the exact fiber composition …

Inosine 5’- Monophosphate Derived Umami Flavor Intensity Of Beef Determination By Electrochemistry And Chromatography, Kezia Virellia To

Theses and Dissertations

The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and …

Bovine Respiratory Microbiota Of Feedlot Cattle And Its Association With Disease, Jianmin Chai, Sarah F. Capik, Beth Kegley, John T. Richeson, Jeremy G. Powell, Jiangchao Zhao

Animal Science Faculty Publications and Presentations

Bovine respiratory disease (BRD), as one of the most common and costly diseases in the beef cattle industry, has significant adverse impacts on global food security and the economic stability of the industry. The bovine respiratory microbiome is strongly associated with health and disease and may provide insights for alternative therapy when treating BRD. The niche-specific microbiome communities that colonize the inter-surface of the upper and the lower respiratory tract consist of a dynamic and complex ecological system. The correlation between the disequilibrium in the respiratory ecosystem and BRD has become a hot research topic. Hence, we summarize the pathogenesis …

Low-Oxygen Dry Aging Of Beef, Joseph A. Sonderman

Department of Animal Science: Dissertations, Theses, and Student Research

The objective of this research project was to determine the effects of removing oxygen from the beef dry aging process. Boneless upper 2/3 Choice beef strip loins (n = 18) were randomly assigned to three aging treatments: wet aging, traditional (aerobic) dry aging, and low-oxygen dry aging. All treatments were aged for 41 days at 2 ± 1°C. The dry-aged treatments were held at 50% relative humidity (RH) with a fan speed of 2,200 revolutions per minute (RPM). Low-oxygen dry-aged samples were aged in chambers housed within an oxygen impermeable film bubble. After aging, yield was determined for the …

Enhancement Of Dry-Aged Beef Quality By Dietary Supplementation Of High Levels Of Vitamin E, David Manuel Velazco Marroquin

Department of Animal Science: Dissertations, Theses, and Student Research

Crossbred cattle (n = 150; 10/pen) were grain-finished with the dietary addition of 2,200 international units of vitamin E (α-tocopherol) per head per day for 100 days. One low-Choice carcass (n = 12) was selected, and strip loins were collected. Low Choice control carcasses (n = 12) were randomly selected from commercial, fed-cattle production to serve as controls. Strip loins were randomly assigned to wet or dry aging for 42 days. On day 42, control dry-aged and control wet-aged loins had the highest TBARS values and vitamin E wet and dry-aged loins had lower TBARS values ( …

Effects Of Retail Case Environment And Led Lighting Temperature On Color Of Ground Beef Patties, Mesa Kutz

Animal Science Undergraduate Honors Theses

The objective of this study was to explore different type of retail cases and case environments, primarily lighting, to quantify the impact on shelf life. Coarse ground 80:20 beef from a local retail establishment was acquired between 7 and 10 d from the box date and fine ground through a 9.5 mm grinder plate, and then formed into 150.25 g patties with an automatic patty forming machine. Each patty was then individually packaged in PVC-overwrap packages and randomly assigned to one of the four different treatments: open, multideck cases with 3000 K lighting (OPEN3000),open 3500 K lighting (OPEN3500),enclosed, …

Bovine Liver Supplement Labeling Practices And Compliance With U.S. Regulations, Anthony J. Silva, Olive J. Dahm, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Bovine liver supplements are sought after by consumers due to their nutrient-dense profile and high protein content. However, there is a lack of information regarding bovine liver supplement labeling practices. The objective of this study was to assess labeling practices and compliance with U.S. regulatory standards among commercially sold bovine liver supplements. The product labels for 49 bovine liver supplements were examined for required information, including a statement of identity; net quantity of contents; “Supplement Facts” label; ingredient statement; and name and place of business of manufacturer, packer, or distributor with domestic address or telephone number. Any claims made on …

Life Cycle Assessment Of The Us Beef Processing Through Integrated Hybrid Approach, Shaobin Li, Yuwei Qin, Jeyamkondan Subbiah, Bruce Dvorak

Department of Civil and Environmental Engineering: Faculty Publications

Hybrid life cycle assessment (LCA) incorporating process-based and economic input-output (EIO)–based inventory data has been applied in various industries (e.g., wind energy, biofuel). Few hybrid LCA studies have been found in the food industry. This work analyzes the life cycle environmental impacts of the US beef processing industry using process-based and integrated hybrid LCA. The process-based inventory includes all resource inputs and waste outputs associated with a beef processing plant. The EIO-based inventory includes key activities missing in the process-based inventory, such as technical and management service, wood and paper, and industrial equipment. Ten environmental impact categories from TRACI v2.1 …

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

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 …

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber

Graduate Theses and Dissertations

Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles, respectively) mixed with 2 …

Effects Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The presence of <1% of an undeclared species in ground meat is generally thought to be indicative of cross-contamination as opposed to intentional mislabeling; however, this has not been experimentally tested. The objective of this study was to quantify the effects of poor sanitation on the cross-contamination of animal species in ground meat products, with the example of undeclared pork in ground beef. Cross-contamination was quantified using real-time polymerase chain reaction (PCR). Three different sanitation treatments were tested with a commercial grinder (“no cleaning”, “partial cleaning”, or “complete cleaning”) in between grinding of pork and beef samples (13.6 kg each). A 100-g sample was collected for each 0.91 kg (2 lb) of beef processed with the grinder and each sanitation treatment was tested twice. For the “no cleaning” treatment, the first 100-g sample of ground beef run through the grinder contained 24.42 ± 10.41% pork, while subsequent samples (n = 14) contained <0.2% pork. With “partial cleaning,” the first sample of ground beef contained 4.60 ± 0.3% pork and subsequent samples contained <0.2% pork. Pork was not detected in ground beef following “complete cleaning.” These results indicate that incomplete cleaning of grinding equipment leads to species cross-contamination at levels of <1% in most cases. Proper sanitation procedures must be followed when grinding multiple species in order to prevent cross-contamination and product mislabeling.

Sustainability Assessment Of U.S. Beef Processing And Its Antimicrobial Systems, Shaobin Li

Department of Civil and Environmental Engineering: Dissertations, Theses, and Student Research

With the increasing meat demand and awareness of sustainability, concerns have been raised regarding the sustainability of beef production and processing. However, scarce data and inadequate sustainability assessment frameworks for the U.S. beef processing industry limit the ability to develop new technologies and policies comprehensively without shifting sustainability burdens. To fill those gaps, various assessments of the U.S. beef processing industry were conducted from multiple perspectives regarding the environmental, economic, microbial effectiveness of its antimicrobial systems, and human health impacts from foodborne illness, occupational hazards, and environmental pollution.

First, process-level water and energy usage at a typical large-size beef processing …

Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender

Student Theses 2015-Present

This paper aims to shed light on the dissonance caused by the superimposition of Dominant Human Systems on Natural Systems. I highlight the synthetic nature of Dominant Human Systems as egoic and linguistic phenomenon manufactured by a mere portion of the human population, which renders them inherently oppressive unto peoples and landscapes whose wisdom were barred from the design process. In pursuing a radical pragmatic approach to mending the simultaneous oppression and destruction of the human being and the earth, I highlight the necessity of minimizing entropic chaos caused by excess energy expenditure, an essential feature of systems that aim …

Using 3d Models And Virtual Reality To Foster Learning Of Carcass Anatomy, Renae Sieck

UCARE: Research Products

In meat science and carcass anatomy, an often-debated topic is the methodology educators should follow for effective and efficient learning of carcass anatomy among students. Many traditional learning environments utilize monolithic methods for teaching anatomy that fail to engage students or pedagogically enhance their cognitive development to the fullest potential. Access is also limited because of the need for specialized facilities’ and equipment. We are interested in understanding and measuring the success of learning tools such as Virtual Reality (VR) and 3D Visualization in student learning. Our study’s results would be useful to indicate if student attitudes and student performance …

The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.

Contractile Response Of Bovine Lateral Saphenous Vein To Ergotamine Tartrate Exposed To Different Concentrations Of Molecularly Imprinted Polymer, Manoj B. Kudupoje, James L. Klotz, Alexandros Yiannikouris, Karl A. Dawson, Kyle R. Mcleod, Eric S. Vanzant

Animal and Food Sciences Faculty Publications

Ergot alkaloids, in their active isomeric form, affect animal health and performance, and adsorbents are used to mitigate toxicities by reducing bioavailability. Adsorbents with high specificity (molecularly imprinted polymers: MIP) adsorb ergot alkaloids in vitro, but require evaluation for biological implications. Using ex vivo myography, synthetic polymers were evaluated for effects on the bioactivity of ergotamine tartrate (ETA). Polymers were first evaluated using isotherms. Lateral saphenous veins were collected from 17 steers for four independent studies: dose response of ETA, adsorbent dose response, validation of pre-myograph incubation conditions and MIP/ non-molecularly imprinted polymer (NIP) comparison. Norepinephrine normalized percent contractile response …