Abstract: This study evaluated the effects of dry-aged beef trimmings inclusion on quality and flavor precursors of ground beef patties. Lean and fat trim were collected from beef loins aged for 28 d using 4 different methods: wet aging (WA), dry aging (DA), dry aging in water-permeable bag (DWA), and UV-light dry aging (UDA). Trimmings were ground and incorporated with ground fresh beef top rounds and [...] PubDate: Fri, 09 Aug 2024 05:00:00 +000
Abstract: This study investigated the effect of freezing and subsequent aging on beef quality, particularly focusing on the extent of postmortem proteolysis and tenderization. The longissimus lumborum muscle was collected from 8 steers 24 h postmortem, sliced into 8 2.5-cm-thick steaks, and randomly allocated into 4 groups. Treatment groups consisted of 1) aging at 4°C for 24 h; 2) aging for [...] PubDate: Thu, 08 Aug 2024 05:00:00 +000
Abstract: Experior® (Elanco Animal Health, Greenfield, IN) with the active ingredient lubabegron fumarate was approved by the US Food and Drug Administration (FDA) in 2018 for the reduction of ammonia gas emissions per kg of live weight and hot carcass weight in beef steers and heifers fed in confinement for slaughter during the last 14 to 91 d on feed. It is labeled to be fed at 1.25 to 4.54 g/t (1.39 [...] PubDate: Thu, 08 Aug 2024 05:00:00 +000
Abstract: Our objective was to evaluate the combined effect of blast freezing vacuum packaged USDA Low Choice Longissimus lumborum beef steaks followed by consumer freezing of retail overwrapped steaks upon objective and subjective measures of beef palatability. The experimental design utilized a randomized complete block with a 3 × 3 treatment structure of targeted freezing treatments [...] PubDate: Wed, 07 Aug 2024 05:00:00 +000
Abstract: Curing of cooked nitrite-free bologna sausage utilizing nitrite-embedded film (NEF) was investigated. The objectives were to determine the effects of NEF following thermal processing of nitrite-free bologna with and without an added reductant for characteristics important to cured meat, including instrumental color (surface and internal color during lighted and dark storage), surface and [...] PubDate: Mon, 05 Aug 2024 05:00:00 +000
Abstract: The global demand for meat is projected to rise, necessitating a transformative shift in the meat industry towards sustainable and emission-neutral production models. For decades, price competition has driven intense rivalry among meat packers, with a focus on cost control and product differentiation. However, anticipated increases in input costs and challenges to meat supply present a unique [...] PubDate: Tue, 30 Jul 2024 05:00:00 +000
Abstract: The goals of this article are to outline meat science research priorities, examine the current state of funding, and bring attention to the need for science-based solutions and innovation that maintains competitiveness for meat products while also addressing the talent pipeline of scientists and development of a workforce. It is the product of a meeting of meat scientists across disciplines [...] PubDate: Mon, 29 Jul 2024 05:00:00 +000
Abstract: The objective of this study was to identify proteins and biochemical pathways associated with beef color and ten- derness from Angus steers fed graded levels of sorghum-based finisher diets. Nine 8-month-old (230 ± 28 kg average initial weight) Angus steers were individually housed in pens and randomly allocated to one of the 3 dietary treatments (n = 3) for 90 d of feeding. The [...] PubDate: Tue, 23 Jul 2024 05:00:00 +000
Abstract: The prevalence of highly marbled cattle breeds, such as Wagyu, has increased in the US due to consumer demand for higher-quality beef. The ability to grade highly marbled carcasses accurately and consistently, particularly with quantifying intramuscular fat content for validation, remains a challenging task for the Wagyu beef industry. New camera grading technologies have been proposed by VIAS [...] PubDate: Tue, 23 Jul 2024 05:00:00 +000
Open Access journal
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