Meat 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 …

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, …

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 …

Jbs’S Initial Public Offering: Threats To Environmental And Human Rights, Kayla Thompson

Indiana Journal of Law and Social Equality

This paper centers around the decision to be made regarding JBS, the world’s largest meat company, wanting to list shares on the New York Stock Exchange (NYSE), and the environmental and social impacts that could result from the Security and Exchange Commission’s (SEC) approval. JBS has been at the center of various controversies over the last several years, including sourcing cattle from ranches acquired through illegal deforestation, engaging in greenwashing practices, incorrectly reporting greenhouse gas emissions, and engaging in human rights abuses. Many environmental groups have filed complaints with the SEC concerning JBS’s bid to list on the NYSE. The …

On-Farm Hog Processing Demonstration For Teenage Exhibitors: Blending Academic, Laboratory, And Farm-Based Learning, Katherine A. Wells, Chris L. Bruynis, Lyda G. Garcia

Journal of Extension

COVID-19 challenges induced a U.S. meatpacking industry bottleneck. [University] Extension identified the need and responded by creating a three-step hands-on training for teenage junior fair exhibitors. [University] Extension Meat Scientist and graduate students assisted in demonstrating an on-farm hog harvest and processing event in collaboration with a local Extension office for 4-H and FFA teenagers. To add a practical perspective, a local hog-producing and harvesting family was asked to assist with the event. An online post-survey reflected 90-100% gains in five educational areas and 100% said they would a similar event in the future and recommend it to a friend.

Effects Of Electrical Stimulation On Water-Soluble Flavor Compounds In Beef Semimembranosus Muscle, Chelsie Beebe

Theses and Dissertations

This study examined the effects of electrical stimulation on water-soluble flavor compounds in beef semimembranosus muscle, collected immediately after exsanguination (PRE), immediately after stimulation (POST), and 24 h postmortem (H24) from both stimulated (ES) and non-stimulated (CON) carcasses. Short-chained peptides were greater in ES at H24 (P = 0.007). Glutamic acid concentration was above its taste threshold (0.044 mmol/kg) and was less in ES at PRE and POST by 0.030 mmol/kg (P ≤ 0.028) but was similar in both ES and CON by H24 (P = 0.142). Lysine, a Strecker amino acid, was greater in ES at H24 by 0.138 …

Effects Of Wet Aging On Water-Soluble Flavor Compounds, Descriptive Flavor, Consumer Acceptability, And Willingness-To-Pay Of Beef Longissimus Lumborum Steaks, Shangshang Wang

Theses and Dissertations

This study examined the effects of wet aging on water-soluble flavor compounds, descriptive flavor, consumer acceptability, and willingness-to-pay of beef strip steaks. Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions, which were randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on d 0 to 5.12 mg/g on d 7 (P = 0.011) and subsequently increased to 7.14 mg/g on d 21 (P < 0.001). Cooked beef contained 1.85 mg/g less short-chained peptides than raw beef (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, which are precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Wet aging decreased the nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P …

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 …

Non-Destructive Evaluation Of White Striping And Microbial Spoilage Of Broiler Breast Meat Using Structured-Illumination Reflectance Imaging, Ebenezer O. Olaniyi

Theses and Dissertations

Manual inspection is a prevailing practice for quality assessment of poultry meat, but it is labor-intensive, tedious, and subjective. This thesis aims to assess the efficacy of an emerging structured illumination reflectance imaging (SIRI) technique with machine learning approaches for assessing WS and microbial spoilage in broiler breast meat. Broiler breast meat samples were imaged by an in house-assembled SIRI platform under sinusoidal illumination. In first experiment, handcrafted texture features were extracted from direct component (DC, corresponding to conventional uniform illumination) and amplitude component (AC, unique to the use of sinusoidal illumination) images retrieved from raw SIRI pattern images build …

A New Method For Reducing Salmonella In Poultry Meat, Regis Yizerwe

Honors Program: Senior Projects (Public)

An important approach to decreasing the transmission of Salmonella into the food chain is to treat raw chicken after processing. This can be, and has been done, by using antibiotics and chemical disinfectants. Using antibiotics is not a viable option due to the issue of antimicrobial resistance. Although some chemical disinfectants have been used effectively, they are restricted due to the amounts that can be used safely, the acceptance of their use and resistance to implementation in various parts of the world. This study has revealed that using a naturally occurring saponin–Quillaja Saponaria– in small concentrations under certain conditions of …

Swine Research Industry, Alyssa Abendroth '24

Distinguished Student Work

My business research revolved around biosecurity and disease. My inquiry was led by the question How common are diseases in commercial swine units and how can they be prevented from a staff personnel standpoint?. I completed my research by gaining knowledge through experience in my internship, as well as a literature review. I could not find an explicit response to how common diseases are, but I did learn about biosecurity and disease prevention.

Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning

Graduate Theses, Dissertations, and Problem Reports (ETD)

The purpose of this experiment is to determine the thermal kinetic parameters of Salmonella in moisture-enhanced, reconstructed ground chicken patties as affected by temperatures and salt concentrations. Salmonella is responsible for 35% of the foodborne illnesses associated with poultry products (Batz et al., 2011). Nonintact reconstructed chicken meat is mixed with brine solutions containing various salt and polyphosphate concentrations to increase water-holding capacity, decrease cooking losses, improve sensory tasting scores, and maintain the good quality of completed chicken products (Gill et al., 2004). Increasing salt concentrations within meats can increase the thermal inactivation of pathogens. In this study, Salmonella Typhimurium …

The Invisible Meat Microcosmos: Investigations Of Processed Meats' Specific Spoilage Organisms, Rebecca Furbeck

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

As humankind grows in population, so will our need to compete against bacterial populations which spoil foodstuffs before we are able to consume them. This dissertation aims to identify the bacterial communities responsible for meat spoilage, and the mechanisms that govern the behaviors of these organisms. The literature review summarizes the state of knowledge regarding factors that influence meat microbiome composition, and how analytical methods can influence research outcomes. Study 1 aimed to identify the impact of additional ingredients and processing steps on the microbial ecology of processed turkey products. The main specific spoilage organisms (SSOs) belonged to the orders …

Effectiveness Of Food-Grade Coating Treated Nets After Various Drying Methods At Controlling Mite Growth On Dry-Cured Hams, Sadie White

Theses and Dissertations

Tyrophagus putrescentiae, known as the ham mite, is the most difficult pest to control in the dry-cured ham industry. Food-grade propylene glycol coated nets have been studied as an alternative to conventional mite infestation treatments but were heavy and costly to ship. This study aimed to increase the ease of use of the coated nets via drying. Three drying treatments: oven dried for 7 min (OD7m), oven dried for 20 min (OD20m), and counter dried for 24 h (CD24h), were tested to determine the efficacy at controlling mites as well as the mechanical properties of the nets and sensory characteristics …

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 …

The Role Of Microbiota On Campylobacter Jejuni Colonization And Growth Performance In Broiler Chickens, Ayidh Almansour

Graduate Theses and Dissertations

The successful poultry production at modern era comes from the vertical integratedindustrialization, which has fundamentally changed how animals have been living for millions of years. Antimicrobial growth promoters have been used to sustain the efficient industrialized animal production, driving antimicrobial overuse and resistance. Because of the increasing pressure from consumer’s concerns and government regulations, it is urgent to develop antimicrobial free alternatives as growth promoters in poultry production, but few effective antimicrobial alternatives are currently available. Campylobacter jejuni is one of the worldwide prevalent foodborne bacterial pathogens mainly transmitted from poultry. However, few mechanisms are available on why C. jejuni …

Lc-Qtof-Ms Evaluation Of Rabbit-Specific Peptide Markers For Meat Quantitation, Anna Stachniuk, Anna Kozub, Renata Czeczko, Magdalena Montowska, Emilia Fornal

Journal of Food and Drug Analysis

Ten rabbit-specific tryptic peptide markers and one marker peptide specific to both rabbit and hare were evaluated for mass signal linearity in binary meat mixtures using liquid chromatography-quadrupole time-of-flight-mass spectrometry. Seven meat mixtures containing chicken and varying percentages of rabbit (1%, 5%, 10%, 30%, 60%, 90%, and 100%) were analyzed. Additionally, the signal linearity of twelve peptide markers for chicken meat was examined. The best candidate peptides for the quantification of meat content were selected. Five of eleven peptides for rabbit meat and five of twelve peptides for chicken meat showed good linearity (R2 > 0.97). The limits of detection and …

Evaluating The Microbial Quality And Use Of Antimicrobials In Raw Pet Foods, Leslie Pearl Cancio

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Raw meat-based diets (RMBDs) are emerging pet foods that pose food safety risks because of the potential presence of pathogens that could cause illness to humans. In this research, the microbial quality of select RMBD products sold by pet food companies online and the use of chemical antimicrobials to reduce the microbial load in chicken liver, a common RMBD ingredient, were evaluated.

Ground meat blends and livers from four animal species (beef, pork, chicken, turkey) were purchased from four online companies that delivers directly to consumers through parcel businesses. Products were procured at three different times during one year 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 …

Influence Of Encapsulation Of Supplemental Amino Acids On Their Utilization In Broilers, Ethan A. Collins

Poultry Science Undergraduate Honors Theses

This study was developed to assess whether microencapsulation of amino acids (AA) improves their absorption to increase broiler growth performance and reduce nitrogen excretion compared to standard feed-grade AA. Five hundred and sixty Ross 708 male broilers were randomly distributed to 70 battery cages and reared for 21 days. Reported data is grouped into periods: 0-7 days, 0-14 days, and 0-21 days. A total of 5 treatment diets were fed: an industry-based control and 4 diets with decreased levels of methionine, lysine, and threonine in either encapsulated or free forms, with or without a botanical feed additive. Encapsulated AA increased …

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, …

The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest, Dana Kristen Dittoe

Graduate Theses and Dissertations

With poultry being the most consumed meat in the United States, poultry processors must provide consumers with safe, wholesome products. As a consequence, poultry processors are faced with the challenge of reducing the presence of foodborne pathogens such as Salmonella spp. and Campylobacter jejuni among raw poultry products. Though multi-hurdle approaches using antimicrobials are placed throughout processing to reduce these pathogens, Salmonella and C. jejuni still persist among raw poultry. Thus, it was the objective of the current dissertation to investigate various antimicrobials, organic and inorganic acids, as short duration dips and sprays as means to reduce common pathogens (Salmonella, …

Respiratory Chain Activity And Protein Expression In Skeletal Muscles From High And Low Feed Efficient Swine Within The Same Genetic Line, Earsie L. Alcorn De Feliz

Graduate Theses and Dissertations

Current as well as past studies have provided evidence for a connection between macroeconomic/agricultural and cellular/biochemical basis of feed efficiency (FE; gain:feed) in farm animal production. Our investigation of respiratory chain activity, mitochondrial protein oxidation and protein expression was an expansion to the subcellular/molecular level. In this study we investigated the entire complex (Cx) of the electron transport chain (ETC) for differences in Cx activities in mitochondria isolated from skeletal muscle in high (HFE) and low (LFE) feed efficient swine within the same genetic line. Review of literature provided information for the connection between feed efficiency, mitochondrial function, and muscle …

Microbiota Characterization Of Poultry Processing Systems And Associated Microbiological Sampling Materials Collected At Commercial Processing Facilities, Jennifer A. Wages

Graduate Theses and Dissertations

The poultry industry and associated regulatory bodies use whole bird carcass (WBC) rinsates to evaluate different stages of broiler processing systems for the prevalence of food-borne pathogens, including Salmonella spp. and Campylobacter spp. Within industry and research groups, the same sample collections are enumerated to determine E. coli, Enterobacteriaceae (EB), and Aerobic Plate Count (APC) microorganisms. Analysis of these indicator microorganisms provides numerical data that can be used to demonstrate the effects of specific process control steps where low occurrences of target pathogens hinder the exclusive use of prevalence data. With the utilization of next generation sequencing (NGS), including analysis …

Valorization Of Carrot Processing Waste, Alexandra M. Duval

Master's Theses

Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of …