Medicine and Health Sciences Commons^™

Chemical Characterization Of Meat Related To Animal Diet, Rossarin Tansawat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

There is currently much interest in increasing health benefits from consuming nutritious food, including beef. Plant secondary compounds (PSC) such as tannins or saponins in various forages have an influence on animal nutrition and health, depending on the type of PSC and the amount consumed. However, relatively little is known about effects of PSC on meat color, flavor, and nutritional value. Thus, additional information is needed to better understand and to develop new animal feeding regimes for optimum animal growth, meat flavor, and meat nutritional quality.

In the first study, grain- vs. pasture-fed beef rib steaks were evaluated. The objective …

Bioavailability Of Calcium, Fluoride And Iron In Mechanically-Deboned Beef Fed To Growing Rats, Kathryn Mclaughlin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Weanling rats were fed diets containing raw lyophylized hand-deboned shank beef (HDS) supplemented with CaCO₃, retorted lyophylized mechanically deboned shank beef (MDS), or raw lyophylized MDS. Ca in the latter two diets originated from bone during the mechanical deboning process. Ca absorption, Ca retention, bone weight, and bone breaking strength were similar for comparative dietary levels of Ca regardless of the source. Bone ash and Ca content was significantly higher (P < .05) in the MDS 393 (3.93 g Ca/kg diet) diet and in the retorted MDS 460 diet compared with the HDS 488 diet. Relative biological values for the MDS diets calculated relative to the HDS diets ranged from 102 to 132 when the linear regression of Ca consumed, Ca retained, or dietary Ca level vs bone ash or bone Ca content was obtained. The retorted MDS 460 diet contained the highest Fe level and exhibited a lower percent absorption, terminal hemoglobin level, and liver Fe storage. Humerus F content increased as dietary F (also present from bone) level increased. Dietary F level did not determine humerus breaking strength.

Eating Quality Of Beef: Influence Of Cooking Method; Sires; Mineral (Fe, Mg, Zn, Na, K, And P), Lipid, And Nitrogen Content, Elisabeth E. Ream

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The influence on eating quality of beef of cooking method, sires, mineral (Fe, Mg, Zn, Na, K, and P), lipid, and nitrogen content was determined by objective measurements, sensory evaluations, cooking losses, and chemical analysis. Two adjacent arm and two adjacent rib roasts from 18 Herford animals were used. The arm and rib (sixth to eighth ribs) roasts were deboned, cut in half, and randomly assigned to the conventional or electronic ovens for dry roasting to the medium-rare stage (145 F, 147 F). Roasts of the ninth to twelfth ribs were dry-roasted in a meat research oven at 325 F …