Meat Science Commons^™

The Efficacy Of Three Objective Systems For Identifying Beef Cuts That Can Be Guaranteed Tender, T.L. Wheeler, D. Vote, J.M. Leheska, S.D. Shackelford, K.E. Belk, D.M. Wulf, B.L. Gwartney, M. Koohmaraie

Animal Science Faculty Publications

The objective of this study was to determine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identifying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 102 Select) from two commercial plants were tested. In Phase II, 400 carcasses (200 rolled USDA Select and 200 rolled USDA Choice) from one commercial plant were tested. The three systems were evaluated based on progressive certification of the longissimus as “tender” in 10% increments (the best 10, 20, 30%, etc., certified as “tender” by each technology; 100% certification would mean no …

Pig Industry Biosecurity Plan - March 2003 - Protecting The Pig Industry Is Everyone's Business, Department Of Agriculture, Western Australia

Biosecurity published reports

Farmnote 71/2002 - Farm Biosecurity

Farmnote 43/2002 - Biosecurity in the livestock industries

StockGuard has been initiated to develop a series of biosecurity plans for the animal industries in Western Australia. Through StockGuard, representatives from the animal industries have been working with the Western Australian Department of Agriculture to identify potential threats to each of the animal industries and to develop action plans detailing how these threats can be managed.

The overall purpose of StockGuard is to identify threats to the animal industries and to develop effective ways to minimise the potential impact of these threats.

If an emergency pig …

Mapping Intramuscular Tenderness Variation In Four Major Muscles Of The Beef Round, B.J. Reuter, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

The objective of this study was to quantify intramuscular tenderness variation within four muscles from the beef round: biceps femoris (BF), semitendinosus (ST), semimembranosus (SM), and adductor (AD). At 48 h postmortem, the BF, ST, SM, and AD were dissected from either the left or right side of ten carcasses, vacuum packaged, and aged for an additional 8 d. Each muscle was then frozen and cut into 2.54- cm-thick steaks perpendicular to the long axis of the muscle. Steaks were broiled on electric broilers to an internal temperature of 71°C. Location-specific cores were obtained from each cooked steak, and Warner- …

Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

The objective of this study was to compare fresh and frozen protocol procedures for Warner- Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The fresh protocol consisted of measuring WBSF on steaks cooked on the exact day the aging period ended. The frozen protocol consisted of measuring WBSF on steaks that were aged, frozen (−16°C) for approximately 2 mo, thawed for 24 h, and then cooked. Twenty-two strip loin steaks from each of 20 crossbred heifers and steers were individually vacuum-packaged and assigned to either the fresh or frozen protocol and one of 11 aging …

Relationships Among Glycolytic Potential, Dark Cutting (Dark, Firm, And Dry) Beef, And Cooked Beef Palatability, D.M. Wulf, R.S. Emnett, J.M. Leheska, S.J. Moeller

Animal Science Faculty Publications

One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus medius, tensor fasciae latae, rectus femoris, semimembranosus, biceps femoris, and semitendinosus. Ultimate pH, colorimeter readings, and Warner-Bratzler shear force were determined for all eight muscles at d 7 postmortem. A ninemember trained sensory panel evaluated cooked longissimus lumborum, …

Risk Assessment And Decision-Making For Genetically Modified Foods, Aynsley Kellow

RISK: Health, Safety & Environment (1990-2002)

The author examines concerns about genetically modified foods and how those concerns have developed into policy responses markedly different in Europe than in the United States.

Bse: Risk, Uncertainty, And Policy Change, Enda Cummins, Pat Grace, Kevin Mcdonnell, Shane Ward

RISK: Health, Safety & Environment (1990-2002)

The authors discuss how, in our "risk society," a range of potential risks and uncertainties are associated with new technologies and new diseases, such as BSE. These risks bring with them worries about human health, while the ability to assess and manage new health scares is an essential skill for government and related industries.

Controlling Sheep Meat Disorders, Michael Paton Dr

Bulletins 4000 -

No abstract provided.

Methods And Compositions To Enhance Tenderness And Value Of Meat, Chris R. Calkins, Jesus Pablo Velazco De La Garcia, Nancy Coromoto Jerez-Timaure

Department of Animal Science: Faculty Publications

A method of enhancing the tenderness of meat for animal or human consumption by treatment of pre-rigor muscle with the compositions of the invention. It has been found that other quality meat traits can also be enhanced with the method of the invention.

Rapid Communication: Mapping Of The Beta Tropomyosin (Tpm2) Gene To Pig Chromosome 1, J. Sherwood, Daniel C. Gill, M. F. Rothschild

Department of Animal Science: Faculty Publications

Locus. Pig Tropomyosin beta (TPM2) gene.

Genus and Species. Sus Scrofa.

Source and Description of Primers. Primers were derived by using well-conserved regions of published human and mouse sequence (GenBank accession nos. AF209746 and NM_009416). The primers were used to amplify a 1.4-kp fragment of the porcine TPM2 gene covering exons 3 through 8. The porcine cDNA sequence (GenBank accession no. AF420022) showed 95% exonic identity (325 bp) at the nucleotide level to the human skeletal muscle beta tropomyosin (GenBank accession no. X06825). Additionally, pig specific primers were designed to amplify a 246-bp piece that spans exons 3 to …

Rapid Communication: Mapping Of The Ca2+ Atpase Of Fast Twitch 1 Skeletal Muscle Sarcoplasmic Reticulum (Atp2a1) Gene To Porcine Chromosome 3, Daniel C. Ciobanu, Y. Ciobanu, M. F. Rothschild

Department of Animal Science: Faculty Publications

Locus Name. Ca²⁺ ATPase of fast twitch 1 skeletal muscle sarcoplasmic reticulum.

Species. Sus scrofa.

Locus Symbol. ATP2A1.

Source of Primers. Two sets of PCR primers were designed based on human ATP2A1 sequences (Gen- Bank accession numbers U96773 and U96777) available in the GenBank database. Using pig genomic DNA as a template we used set A primers to amplify approximately 1,100 bp spanning exon 1 to exon 2 and set B primers to amplify 1,200 bp gene segment covering some of exon 8 through part of exon 9. These sequences were deposited in GenBank, accession number AY027797-AY027799.

Application Of Fuzzy-Neural Network In Classification Of Soils Using Ground-Penetrating Radar Imagery, Lameck O. Odhiambo, Robert S. Freeland, Ronald E. Yoder, J. Wesley Hines

Department of Animal Science: Faculty Publications

Errors associated with visual inspection and interpretation of radargrams often inhibits the intensive surveying of widespread areas using ground-penetrating radar (GPR). To automate the interpretive process, this paper presents an application of a fuzzy-neural network (F-NN) classifier for unsupervised clustering and classification of soil profile using GPR imagery. The classifier clusters and classifies soil profiles strips along a traverse based on common pattern similarities that can relate to physical features of the soil (e.g., number of horizons; depth, texture and structure of the horizons; and relative arrangement of the horizons, etc). This paper illustrates this classification procedure by its application …

Rapid Communication: Physical And Linkage Mapping Of The Porcine Calcitonin (Calc) Gene, J. E. Neil, S. E. Zhang, J. M. Helm, Daniel C. Ciobanu, M. F. Rothschild

Department of Animal Science: Faculty Publications

Genus and Species. Sus scrofa.

Locus. Porcine calcitonin (CALC) gene.

Source and Description of Primers. Primers, CCA1F and CCA1R, were designed from canine calcitonin sequence (GenBank Accession no. AJ271090) to amplify genomic porcine DNA. Using sequence obtained from the amplified PCR product, additional pig-specific primers (CIPBF, CIPBR, CIPCF, CIPCR) were designed.

Primer Sequences. CCA1F: 5′-CAC TTT GGA TTG GCC GCG C-3′; CCA1R: 5′-ACC AGG GCA GCC AGC AGG A-3′; CIPBF: 5′-AAC TTC CCA CTC TGC ACA CT-3′; CIPBR: 5′-AGA CCA AAC TTC AGC AGG AT- 3′; CIPCF: 5′-TTC TCC TTC CTC TGC TTC TG-3′; CIPCR: 5′-GCA AAC CCA ATA …

Increasing Tenderness Of Beef Round And Sirloin Muscles Through Prerigor Skeletal Separations, B.C. Shanks, D.M. Wulf, B.J. Reuter, R.J. Maddock

Animal Science Faculty Publications

Crossbred steers (n = 30) were used to explore and compare tenderness improvements in beef round and sirloin muscles resulting from various methods of pre-rigor skeletal separations. Animals were slaughtered according to industry procedures, and at 60 min postmortem one of six treatments was applied to each side: A) control, B) saw pelvis at the sirloin round junction, C) separate the pelvic-femur joint, D) saw femur at mid-point, E) combination of B and C, and F) combination of B and D. After 48 h, the following muscles were excised from each side: semi-membranosus, biceps femoris, semi-tendinosus, and adductor from the …

Evaluating The Point Of Separation, During Carcass Fabrication, Between The Beef Wholesale Rib And The Beef Wholesale Chuck, B.J. Reuter, D.M. Wulf, B.C. Shanks, R.J. Maddock

Animal Science Faculty Publications

This study determined whether there is a logical point of value change, related to either tenderness or consumer acceptance, at which to separate the beef carcass within the rib/chuck region. Rib/chuck rolls (RCR); (n = 30) consisting of the ribeye roll and chuck eye roll subprimals (2nd through 12th rib locations) were cut into 22 steaks each (two steaks per rib location), and Warner-Bratzler shear force and consumer purchase preference were evaluated for steaks at each rib location. Steaks from different locations of the RCR were composed of differing proportions of several muscles: longissimus muscle (LM), spinalis dorsi and multifidus …