Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Institution
- Keyword
- Publication
- Publication Type
Articles 1 - 6 of 6
Full-Text Articles in Meat Science
Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf
Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf
Animal Science Faculty Publications
The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orientation of the steak. Steaks were vacuum-packaged and stored at −22°C until subsequent analysis. Steaks were thawed at 1°C and cooked on electric broilers to an internal temperature of 71°C. One core was removed from each 2.5-cm × …
Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock
Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock
Animal Science Faculty Publications
Research was conducted in two phases to determine the optimum beef LM size for retail consumers. In Phase I, 50 USDA Choice beef carcass sides were selected at a commercial packing plant and assigned to five different categories (10 sides per category) based on LM size: 61 to 68 cm2 (A), 70 to 78 cm2 (B), 80 to 90 cm2 (C), 92 to 103 cm2 (D), and 105 to 119 cm2 (E). Ribeye rolls were retrieved from all carcass sides. Steaks (2.5-cm thick; 14 per ribeye roll) were cut as needed and transported in groups of 35 steaks (seven per …
Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor
Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor
Animal Science Faculty Publications
In-home consumer steak evaluations, followed by centralized laboratory-setting auctions, were used to determine consumer (n = 74 consumers) acceptability and willingness to pay for various beef chuck muscles. The infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the beef chuck were evaluated against LM steaks from the rib to determine price and trait differentials. Muscles from USDA Choice, boneless, boxed-beef subprimals were aged 14 d, frozen, and cut into 2.5-cmthick steaks. Consumers received two steaks from each muscle for in-home evaluations of uncooked steak appearance and cooked steak palatability. After in-home evaluation of steaks, consumers participated …
Prediction Of The Tenderness Of Cooked Poultry Pectoralis Major Muscles By Near-Infrared Reflectance Analysis Of Raw Meat, Bradley R. Cheatham
Prediction Of The Tenderness Of Cooked Poultry Pectoralis Major Muscles By Near-Infrared Reflectance Analysis Of Raw Meat, Bradley R. Cheatham
Inquiry: The University of Arkansas Undergraduate Research Journal
Tenderness in boneless poultry breast meat is of utmost importance to consumers. However, there is currently no nondestructive method to predict poultry breast meat tenderness. Textural properties of poultry breast meat were predicted by near-infrared reflectance (NIR) spectroscopy. Spectra were collected on 390 poultry Pectoralis major muscles from broiler carcasses to examine the correlation between NIR spectroscopy and the Meullenet-Owens Razor Shear (MORS) test. Two instrumental parameters (maximum shear force and total shear energy) were used as estimates of meat tenderness. Calibration (R2 cal) and validation (r2 val) coefficients of determination were used for predicting instrumental measurements using the reflectance, …
Comparative Effects Of The Sorghum Bmr-6 And Bmr-12 Genes: Ii. Grain Yield, Stover Yield, And Stover Quality In Grain Sorghum, A. L. Oliver, J. F. Jenkins, R. J. Grant, T. J. Klopfenstein, H. D. Jose
Comparative Effects Of The Sorghum Bmr-6 And Bmr-12 Genes: Ii. Grain Yield, Stover Yield, And Stover Quality In Grain Sorghum, A. L. Oliver, J. F. Jenkins, R. J. Grant, T. J. Klopfenstein, H. D. Jose
Department of Animal Science: Faculty Publications
Nearly 3 million hectares of grain sorghum [Sorghum bicolor (L). Moench] are harvested in the USA each year. It may be possible to add value to crop and animal systems by enhancing the digestibility of the stover residue by the use of brown midrib (bmr) genes if grain can be maintained. The objectives of this study were to evaluate the effect of bmr-6 and bmr-12 genes on grain yield of sorghum and to evaluate the effect of the bmr genes on stover yield and quality in these genetic backgrounds: ‘Wheatland’, ‘Redlan’, RTx430, Tx623, Tx630, Tx631, and the …
Unexpected Estimates Of Variance Components With A True Model Containing Genetic Competition Effects, L. D. Van Vleck, J. P. Morota
Unexpected Estimates Of Variance Components With A True Model Containing Genetic Competition Effects, L. D. Van Vleck, J. P. Morota
Department of Animal Science: Faculty Publications
Simulation of a model containing genetic competition effects was initiated to determine how well REML could untangle variances due to direct and competition genetic effects and pen effects. A two-generation data set was generated with six unrelated males that were each mated to five unrelated females to produce 300 progeny, from which 30 females (one per mating in previous generation) were mated to six unrelated males to produce 300 more progeny. Progeny were randomly assigned, six per pen, to 50 pens per generation. Parameters were Vg, Vc, Cgc, Vp, and Ve …