Meat Science Commons^™

Effects Of Hot Water Dipping And Sub-Zero Saline Chilling On The Microbial Safety Of Broiler Carcasses And Recycled Chilling Water, Elen Zhu

Master's Theses

Broiler meat became the most widely consumed meat within the United States and across the world in 2019. The trend of increasing broiler consumption is expected to continue due to affordability, health benefits, and production efficiency. To meet the growing demand of broilers, a substantial number of birds need to be produced and processed while minimizing bacteria contamination, water consumption and wastewater generation.

In this study, the microbial safety (mesophilic aerobic bacteria, coliforms, and Escherichia coli) of broiler carcasses and post-chill water (red water) was assessed, using innovative processing techniques and red water recycling. A total of 144 broilers …

Assessing The Impact Of Toxic Fescue Consumption During Gestation On Muscle Growth Gene Expression And Beef Color Quality Of The Offspring, Madison Blank

Animal Science Undergraduate Honors Theses

Endophyte-infected tall, toxic fescue is the most common forage for beef cattle in the southeastern U.S. However, exposure to this forage causes detrimental effects on the health of gestating cattle. The exposure to toxic fescue during gestation has been shown to impact fetal development during pregnancy and their offspring’s subsequent growth. However, limited information is currently available on the impact of this exposure on the meat quality of the offspring. Our objective is to determine how the dam’s exposure to toxic fescue during gestation impacts the beef color and quality of the final offspring.

A total of 22 animals (11 …

The Detection Of Morbidity Using A Remote Sensing Ear Tag On Newly Received Steers And Feedlot Performance And The Effects Of Feeding Experior And Optaflexx On Carcass Characteristics And Meat Tenderness In Beef Steers, Lauryn O. Smidt

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

Two experiments were conducted to evaluate the effects of remote sensing health technology and growth-promoting feed additives on feedlot cattle performance, health outcomes, and carcass characteristics. In the first study, 638 crossbred steers (initial BW = 270 kg; SD = 18.6 kg) were used in a randomized block design to assess the effectiveness of a remote sensing ear tag (RST; HerdDogg, Seward, Nebraska) versus conventional pen-rider observation (PR) for detecting morbidity during a 35-d receiving period and subsequent 180-d finishing period. No differences were detected between PR and TAG for ending BW, average daily gain (ADG), dry matter intake (DMI), …

Carcass Mass And Cooling Dynamics As Determinants Of Beef Color, Tenderness, And Dark-Cutting Risk, Grace C. Johnson

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

Discoloration in beef has important implications to the beef industry. Dark-cutting (DC) beef remains one of the most economically significant color defects; however, industry prevalence has only marginally declined (≈ 0.1%) despite mitigation efforts. This lack of improvement largely stems from research focused on pre-harvest stress and glycogen depletion leading to dark, firm, and dry (DFD) beef. However, not all darkcutting beef originates from DFD phenotypes. Atypical dark-cutting (ATDC) phenotypes have recently been observed and do not exhibit the classic metabolic indicators of DFD. This trend coincides with steadily increasing carcass weights in the beef industry and raises the possibility …

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 …

Integrating Growth Performance And Pathogen Detection To Investigate Disease Resilience In Commercial Swine, Emmalise Hope Marie Meyer

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

Disease resilience is an important trait in commercial swine production, influencing both animal health and growth performance under natural disease challenge. The primary objective of this study was to integrate growth performance data with longitudinal pathogen detection to better understand factors contributing to disease resilience in commercial pigs. A population of 1,014 pigs across four batches was monitored from weaning through the grow-finish phase, with body weights collected to calculate average daily gain (ADG). Genome-wide association analyses were conducted using BayesC and BayesIM approaches to identify genomic regions associated with growth performance. Longitudinal pathogen surveillance was performed using pen-level oral …

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 …

A Comparative Evaluation Of Marinades' Effect On The Physical And Sensory Attributes Of Spent Hen Meat, Rashid Ali Korejo, Atta Hussain Shah, Muneer Ahmed Jamali, Tarique Ahmed Khokhar

Journal of Bioresource Management

The study focused on consumer reluctance to choose spent hen meat, an affordable and underutilized protein source, which is often rejected for its tough texture and reduced acceptability. Therefore, the research aimed to assess the effectiveness of natural marinades in enhancing the physical and sensory qualities of spent hen meat, thereby improving its consumer appeal and market potential. Meat samples were allocated into seven groups: an untreated control and six treatments comprising yogurt, ginger extract, tamarind juice, and honey. Fresh meat exhibited an initial pH of 6.21 and a Water-Holding Capacity (WHC) of 34.84 %, Cooking Loss (CL) of 32.75 …

Impact Of Feeding Palm Oil To Finishing Cattle On Performance, Carcass, And Meat Characteristics, Tate S. Johnson, Rebecca L. Mcdermott, Josh R. Benton, Galen E. Erickson, Jessie C. Morrill, Jim C. Macdonald

Nebraska Beef Cattle Reports

Summary with Implications

This finishing study evaluated the effect of feeding palm oil products on performance and carcass characteristics, and beef quality measures. Dietary treatments included no supplemental fat or feeding: crude palm oil, crude high-oleic palm oil (HOPO), refined, bleached, and de-odorized palm olein oil (RBD olein), or tallow. Supplemental fat was included at 3.5% of diet dry matter. Cattle fed diets containing supplemental fat had improved feed conversion compared to no supplemental fat. Feeding cattle crude palm oil resulted in improved F:G compared to cattle fed RBD olein, with steers fed tallow and crude HOPO being intermediate and …

Carcass Weight Influences Chilling Rate, Postmortem Metabolism, And Beef Color, Grace C. Johnson, Mariane Beline, Leila G. Venzor, Kara A. Reynolds, Gary A. Sullivan, David E. Gerrad, Jordan C. Wicks

Nebraska Beef Cattle Reports

Summary with Implications

This study investigated the relationship between carcass weight and the development of atypical dark cutting (ATDC) beef by examining differences in chilling rates, muscle metabolism, and meat quality traits. Forty-four beef carcasses (heavy weight, HW, 510.17 ± 4.6 lb.; light weight, LW, 399.21 ± 4.6 lb.) were monitored postmortem for temperature, pH, and metabolite levels. LW carcasses cooled faster from 6 to 24 hours postmortem and exhibited higher pH at 12 hours, darker lean, and lower tenderness compared to HW carcasses. Elevated levels of glycogen and glucose-6-phosphate were observed in LW carcasses, suggesting that faster chilling may …

Impact Of Storage And Cooking Temperature On Listeria Innocua Growth In Plant-Based And Beef Proteins, Esther Vanoverbeke, Oliver Munezero, Gary A. Sullivan, Samodha C. Fernando

Nebraska Beef Cattle Reports

Summary with Implications

Listeriosis, caused by Listeria monocytogenes and other Listeria spp., is a food-borne illness, that accounts for 260 deaths annually. The objective of this study was to identify how storage method and cooking temperature impacts Listeria innocua growth in ground beef and plant-based protein patties. Patties (162 ground beef; 162 plant-based) were used in 3 replications. For each replication, patties were either inoculated (1×108 CFU) or not inoculated and stored for 26 hr at refrigeration, freezer, or room temperature. Three patties per storage method were cooked to either 145°F or 165°F and were plated before/after cooking. Nine patties …

Inclusion Of Palm Oil Products In Finishing Diets On Ground Beef Quality And Retail Stability, Anna Kobza, Galen E. Erickson, Jim C. Macdonald, Mitch L. Norman, Josh R. Benton, Rebecca L. Mcdermott, Long Zou, Kyra L. Elliott, Anna G. Hilton, Chad A. Russell, Jessie C. Morrill

Nebraska Beef Cattle Reports

Summary with Implications

Rising costs and availability of supplemental fats have increased interest in alternative fat sources in feedlot finishing diets, including palm oils. This experiment evaluated how refined, bleached, and deodorized (RBD) palm oil products included in the diet of feedlot finishing steers affect beef fat color and ground beef shelf-life. Steers were fed diets with no supplemental fat (No Oil), corn oil (Corn Oil), whole palm (Whole Palm), palm stearin (Stearin), or palm olein (Olein) at 4% dietary DM. Subcutaneous fat from cattle fed corn oil was more yellow than that from No Oil or palm oils. Ground …

Development Of A Shelf-Stable Proxy For Camera-Based Beef Grading Systems, Anna G. Hilton, Jessie C. Morrill

Nebraska Beef Cattle Reports

Summary with Implications

The American Meat Science Association's USDA Grading Committee recently expressed the need for a proxy device to verify that various camera grading systems produce consistent readings. To fulfill this need, we developed a proxy device made from 3D printed epoxy resin and other materials. The proxy was designed to have a known fat thickness and ribeye area. The proxy has a ribeye area of approximately 14 square inches and a fat thickness that ranges from 0.4 - 0.6 inches depending on the exact measurement location. The amount of marbling in the proxy can be adjusted incrementally and …

Prediction Of Intramuscular Fat Content Of Beef Longissimus Muscle, Kyra L. Elliott, Willy J. Horne, Bucky L. Gwartney, Jessie C. Morrill

Nebraska Beef Cattle Reports

Summary with Implications

In this study, we report the percentage of extractable intramuscular fat that is associated with beef longissimus muscle from a range of USDA marbling scores. The marbling scores were determined by two beef grading camera systems. We also assessed the utility of an open-source imaging software (ImageJ) for objectively quantifying the percentage of intramuscular fat, represented by pixels, in digital images of beef longissimus muscle.

Effect Of Nitrite Source & Reducing Compounds On Cured Color Development In An All-Beef Model System, Leila G. Venzor, Grace C. Johnson, Ashley A. Hahn, Benjamin L. Weinandt, Jordan C. Wicks, Gary A. Sullivan

Nebraska Beef Cattle Reports

Summary with Implications

This study evaluated the effects of nitrite source (sodium nitrite, celery powder, beet powder) and reducing agents (none, sodium erythorbate, acerola) on cured color development, cured meat pigment formation, and residual nitrite in an all-beef emulsion as a model system for frankfurters and smoked sausage. Treatments were prepared and analyzed for color, pigment concentration, and nitrite retention. Nitrite source did not significantly affect cured pigment or residual nitrite. The inclusion of reducing compounds significantly increased cured pigment and redness in cooked samples while lowering residual nitrite. No treatment differences were found for initial raw color. These results …

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 …

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, …

Wet Aging And Internal Endpoint Cooking Temperature Influence Color Of Lamb Longissimus Lumborum Muscle, Oluwatobi M. Ogunsola

Theses and Dissertations--Animal and Food Sciences

Color is a critical quality attribute that influences consumer purchase decisions for fresh and cooked lamb and is governed by myoglobin's redox chemistry. Wet aging is commonly used to enhance lamb tenderness, while endpoint cooking temperature is the primary determinant of internal cooked color. However, the combined effects of these factors on the color stability of the lamb longissimus lumborum (LL) muscle during refrigerated storage remain unclear. The objective of this thesis was to evaluate the effect of wet aging duration on the color attributes and lipid oxidation of fresh lamb LL chops and endpoint cooking temperature and refrigerated storage …

Prediction Equations For In Vitro Nutrient Utilization Of Bakery Byproducts For Pigs, Junghyun Oh, Hansol Kim, Yoon Soo Song, Noa Park, Youl-Chang Baek, Chung Hyun Kim, Beob Gyun Kim

The Philippine Agricultural Scientist

This study aimed to develop equations for predicting the in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) and in vitro total tract disappearance (IVTTD) of DM and organic matter (OM) in bakery byproducts based on their chemical composition, including neutral detergent fiber (NDF). Ten sources of bakery byproducts were tested for IVID and IVTTD of nutrients using a 2-step procedure simulating the digestion and absorption in the stomach and small intestine and a 3-step procedure simulating the digestion and absorption in the stomach, small intestine, and large intestine of pigs. The prediction models for IVID …

Review On Exploring The Potential Of Black Soldier Fly (Hermetia Illucens) As A Novel Feed Ingredient For Poultry, Muhammad Naeem Jan, Nasir Rajput, Muhammad Naeem, Sher Ali, Ghulam Shabir Barham, Tehseen Fatima Miano

Journal of Bioresource Management

Poultry provides both direct and indirect employment opportunities to individuals. Every farm owner desires a reduced investment with more earnings. Over 50 % of the overall cost of chicken rearing is allocated to feed stuff. Among all feed ingredients, protein sources are the most expensive, yet protein is essential for production and growth. This exorbitant price cannot be sustained by the small-scale farmers. Consequently, contemporary scientists are attempting to substitute the protein supply with black soldier fly in their formulations. This review study examines the advantageous effect of utilizing Black Soldier Fly powder, larvae or oil, as demonstrated in scientific …

Small Meat Processor Needs Are Similar Across Region, Jordan C. Wicks, Alexis Wivell, Thomas Archibald, David Gerrard

Journal of Extension

This needs-based assessment provides insight into the challenges of small meat processors in two regions of the US. On-line surveys were provided to processors and despite regional differences, data show approximately 70% of processors in each state find retention of skilled labor the greatest challenge in maintaining current levels of operation and impede future growth. These findings suggest educational and certification programing may help improve small processor viability and mitigate local food security concerns. Given the disparity in animal production and livestock availability between these diverse states but similarity in responses, we posit this information is translatable across the US.

Evaluation Of Performance Characteristics And Groundwater Contamination Risks Associated With On-Farm Swine Carcass Disposal Via Composting And Shallow Burial With Carbon, Gustavo Castro Garcia

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

This dissertation evaluates the performance of three on-farm swine carcass disposal methods: whole carcass composting (WCC), ground carcass composting (GCC), and shallow burial with carbon (SBC), focusing on biosecurity factors and groundwater contamination risks. Foreign animal diseases (FADs), such as African swine fever and classical swine fever, pose severe economic and animal well-being risks if introduced to the United States. With confirmation of an FAD, swine movement will be halted, creating an urgent need for practical, biosecure, and environmentally responsible on-farm disposal strategies for swine carcasses. Nebraska, as a leading swine-producing state, exemplifies the vulnerability of high-density livestock regions to …

Effects Of Spirulina And Nannochloropsis Supplementations On The Meat Quality And Sensory Properties Of Broiler Carcasses, Shreyash S. Patel

Master's Theses

Microalgae are a promising feed ingredient due to their high content of proteins, lipids, polysaccharides, vitamins, pigments, and enzymes. This study evaluated the effects of algae as a dietary supplementation on the appearance, quality, and sensory attributes of broiler carcasses. In each of experiment I and II, a total of 54 Ross-708 broilers were randomly obtained from the pool of 270 broilers in the 18 floor pens of soybean-mealbased diets at 0, 2.5%, and 5% Spirulina (Experiment I) and Nannochloropsis (Experiment II) supplements in the Poultry Unit at California Polytechnic State University (Cal Poly, San Luis Obispo, CA). Broiler carcasses …

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 …

Evaluating Predictive Models For Predicting Total Score Of Beef Carcasses, Emmanuel Forson

Electronic Theses and Dissertations

The beef industry plays a vital role in global agriculture, with carcass quality and consumer preference being key determinants of market success. This thesis examines predictive modeling techniques for estimating the Total Score of beef carcasses, a composite measure representing yield and quality, primarily used by the Nebraska Cattlemen Association. Using data from the Nebraska Cattlemen’s Foundation Retail Value Steer Challenge (2000–2023), the study compares the performance of First Order Multiple Linear Regression (MLR) with three machine learning techniques: K-Nearest Neighbors (KNN), Random Forest, and Gradient Boosting Machine (GBM).

The analysis focuses on six key predictors: Hot Carcass Weight, Back …

Gonadotropin-Releasing Hormone Ii And Its Receptor: Novel Regulators Of Semen Quality And Follicular Function In Swine, Caitlin Elizabeth Ross

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

Pigs are the only mammalian livestock species encoding functional proteins for the second form of gonadotropin-releasing hormone (GnRH-II) and its receptor (GnRHR-II). In the first study, GnRHR-II localized to developing germ cells and the connecting piece of ejaculated spermatozoa. Concurrently, GnRH-II was most abundantly produced in the testis compared with other reproductive tract organs and was present within seminal plasma. Moreover, treatment of extended semen with GnRHR-II analogues altered sperm motility, morphology, and kinematics. For remaining studies, we utilized a swine line with ubiquitous knockdown of GnRHR-II (GnRHR-II KD) developed in our laboratory. The second study demonstrated that circulating GnRH-II …

Effect Of Feeding Fenugreek Extract And Encapsulated Lecithin On Finishing Cattle Performance, Carcass Characteristics, And Liver Abscesses, Sofia Suarez Lorences, Rebecca L. Mcdermott, Joshua R. Benton, Robert Bondurant, Willard Lemaster, James C. Macdonald, Galen E. Erickson

Nebraska Beef Cattle Reports

Summary with Implications

A feedlot study was conducted to evaluate the effects of adding fenugreek extract and encapsulated lecithin (Furst-McNess Company, Rockford, Illinois, United States) on finishing cattle performance, carcass characteristics, and liver abscesses. Treatments were applied as a 2×2 factorial that included a control diet with no additive; a diet containing fenugreek extract; a diet containing encapsulated lecithin; and a diet containing both fenugreek extract and encapsulated lecithin. Tylosin was not included in any diets to test natural occurrence of liver abscesses. No interactions were observed between fenugreek extract and encapsulated lecithin treatments but neither feed additive impacted intakes, …