Meat Science Commons^™

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 …

Determining The Effectiveness Of Rosemary Essential Oil On The Shelf Life Of Ground Beef Under Different Lighting Conditions, Jordan Looper

Animal Science Undergraduate Honors Theses

The objective of this study was to determine the effectiveness of rosemary extract on the shelf life of ground beef patties under different retail display conditions. Ground beef patties were produced from an 85% lean and 15% fat blend purchased from a local grocery retailer, finely ground through a 0.953 cm plate and separated into 151.2 g patties (n=64). Patties were randomly assigned into a control group (no antioxidants added) or a 0.20% concentration rosemary extract group. Patties were individually packaged using polyvinyl chloride overwrap. Antioxidant and control patties were randomly assigned into one of two lighting intensity …

Effects Of Retail Case Environment And Led Lighting Temperature On Color And Oxidation Of Previously Frozen Ground Beef Patties, Devin Elaine Whiteside

Animal Science Undergraduate Honors Theses

The purpose of this study was to investigate different environments of retail cases and LED lighting temperatures to observe how these conditions affect oxidation of previously frozen ground beef patties. Coarse ground beef (85% lean) was purchased from a commercial beef processor, fine ground through a 10 mm grinder plate, and then formed into 1/3-pound patties with an automatic patty forming machine. Patties were then randomly assigned to four different treatments: open-front display cases with 3000 K lighting (OPEN3000), open-front cases 3500 K lighting (OPEN3500), reach-in door display with 3000 K lighting (CLOSED3000), and reach-in door display at 3500 K …

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 Efficacy Of Extended-Release Eprinomectin For The Reduction Of Horn Flies, Face Flies, And Fecal Egg Counts Of Parasitic Nematodes In Replacement Beef Heifers, Sophia F. Landers

Animal Science Undergraduate Honors Theses

The purpose of this study was to evaluate the efficacy of extended-release eprinomectin against horn flies, face flies, and fecal egg counts of parasitic nematodes in crossbreed replacement beef heifers. Fifty-four heifers were randomly placed into three treatment groups (N=18 heifers/treatment). Group 1 was administered the labeled dosage of extended-release eprinomectin on day 0. Group 2 acted as the negative control. Group 3 received the anthelmintic injection once a quarter of the heifers in the group reached the threshold treatment level for horn flies (N=200 flies/animal; day 41). Nematode infections were measured via fecal egg counts while horn and face …

Cooking Patties From A Frozen State, Endpoint Temperature, And Post-Cookery Chilling Affect Internal And External Color And Cooking Losses In Ground Beef Patties, Zena Hicks

Animal Science Undergraduate Honors Theses

To determine the effects of cooking state (frozen vs. thawed), endpoint temperature (65.5 vs. 73.9°C), and post-cookery chilling on color of ground beef patties, 85% coarse-ground beef was purchased and ground through a 9.5-mm plate, formed into 115-g patties, and crust frozen before 4 patties were vacuum packaged and stored at -10 °C. Packages were either thawed in a water bath for 2 h prior to cooking or cooked directly from frozen. Within each package, patties were weighed before being cooked to their assigned temperature (65.5 or 73.9^oC) and either allowed to cool at room temperature on paper …

Polymorphisms Of Bovine Hsp90 And Their Implications In Beef Cattle Productivity, Glynn G. Smith

Animal Science Undergraduate Honors Theses

Production of beef cattle represents a $60 billion industry in the United States (USDA, 2015). The American beef cattle industry loses an estimated $370 million annually due to heat stress (St-Pierre, 2003). As of 2003, this was equal to nearly 99 million pounds of beef lost (USDA, 2015). The average American consumed roughly 65 pounds of beef in 2003; this means that the 99 million pounds of beef lost to heat stress would have been enough to feed approximately 1.5 million Americans for an entire year (Barclay, 2012).

Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content, And Palatability In Simulated Retail Display, Fred W. Pohlman Ii

Animal Science Undergraduate Honors Theses

Nutritional concerns and attempts to limit fat in the diet over the past decades have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef. Such lean blends of ground beef may suffer in palatability, however, resulting in less satisfied consumers turning to other protein sources. While consumers are demanding lean ground beef, fatter blends may be more palatable. This study seeks to bridge the gap between perceived health and palatability by evaluating preferred fat content and instrumental color characteristics between labeled and unlabeled packages of ground beef in …