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Full-Text Articles in Meat Science
Supplemental Effects Of Ruminal Bypass Arginine And Lysine For Improving Meat Quality And Oxidative Stability Of Aged Beef Loins, Jacob Tuell, Hyun-Wook Kim, Juliana Guedes, Derico Setyabrata, Jin-Kyu Seo, Jon Schoonmaker, Yuan H. Brad Kim
Supplemental Effects Of Ruminal Bypass Arginine And Lysine For Improving Meat Quality And Oxidative Stability Of Aged Beef Loins, Jacob Tuell, Hyun-Wook Kim, Juliana Guedes, Derico Setyabrata, Jin-Kyu Seo, Jon Schoonmaker, Yuan H. Brad Kim
The Summer Undergraduate Research Fellowship (SURF) Symposium
Postmortem aging is widely practiced in the beef industry to improve eating quality characteristics. However, the oxidative stability of aged beef muscle could be negatively affected by extending aging period. The use of ruminal bypass amino acids allows levels of crude protein in the diet to be lowered and may also positively impact oxidative stability of aged beef muscle. This study was conducted to evaluate the effects of ruminal bypass arginine (Arg) and lysine (Lys) supplementation on meat quality and oxidative stability of beef loins (M. longissimus lumborum, LL) under two durations of postmortem aging (14 and 28 days). …
Effect Of Aging Time And Retail Displaying Period With A Short-Term Temperature Abuse On Color Stability Of Two Beef Muscles, Derico Setyabrata, Hyun-Wook Kim, Yuan H. Brad Kim
Effect Of Aging Time And Retail Displaying Period With A Short-Term Temperature Abuse On Color Stability Of Two Beef Muscles, Derico Setyabrata, Hyun-Wook Kim, Yuan H. Brad Kim
The Summer Undergraduate Research Fellowship (SURF) Symposium
Meat color and tenderness are two most important quality factors affecting consumers’ decision on meat purchasing. Post-mortem meat aging has been widely practiced to improve palatability attributes, but could be adversely related to meat color. In particular, temperature abuse during aging or retail display can negatively affect the color stability of aged meat. The objective of this study was to determine the effect of aging time and short-term temperature abuse during display on color stability of two beef muscles (M. longissimus dorsi, LD and semitendinosus, ST). LD and ST muscles were separated from three beef carcasses, vacuum-packaged …