Browsing by Subject "Beef"
Now showing items 21-40 of 43
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(2010-10-12)Two Texas fed beef and cow/bull packing plants were surveyed for high pH beef carcasses as well as the evaluation of functional properties of high pH beef in whole muscle beef jerky, frankfurters, and snack stick production. ...
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(2013-02-01)Tenderness is a key issue for consumers that is influenced by many environmental and genetic factors. Electrical stimulation (ES) is a postmortem treatment used to increase tenderness and reduce variation between carcasses ...
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(Texas A&M University. Libraries, 1992)The objectives of the present study were 1) to determine the heritability (h^2) of bovine postrigor calpastatin activity and the phenotypic (r[p]) and genetic (r[g]) correlation coefficients between bovine postrigor ...
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(Texas A&M University. Libraries, 1977)Eighty bovine carcasses were selected from among 1005 carcasses of known grade and tenderness (sensory panel ratings and shear force values). Five grade-maturity groups (U.S. Choice, A maturity, n=20; U.S. Choice, B maturity, ...
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Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef (2017-07-31)This study evaluated differences in tenderness and palatability attributes of steaks derived from subprimals subjected to conventional or elevated aging temperatures. After a total of 7 days of aging at 0.0 to 1.1 °C, ...
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(2021-09-03)Beef ribeyes, strip loins, and top sirloin butts were selected over two different replicates from Top Choice (Modest and Moderate marbling; n = 26), Choice (Small marbling; n = 26), and Select (Slight marbling; n = 26) ...
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(Texas A&M University. Libraries, 1985)The objective of this study has been to examine the impact of changes in beef processing costs on US beef producers and consumers under market conditions representative of the 1980's. Competitive equilibrium in the beef ...
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(2013-08-28)Numerous outbreaks of foodborne illness have been attributed to non-intact beef (e.g., tenderized, marinated, and enhanced) products contaminated with Escherichia coli O157:H7. Organic acids are commonly utilized in the ...
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(2012-10-15)This study evaluated methods for controlling Escherichia coli O157:H7 and Salmonella non-pathogenic bacterial surrogates during the production of marinated non-intact beef products. Hot (~30 degrees C) boneless, beef strip ...
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(Texas A&M University, 2005-02-17)Nine bovine muscles (m. adductor, m. gluteobiceps, m. gluteus medius, m. longissimus lumborum, m. longissimus thoracis, m. psoas major, m. semimembranosus, m. supraspinatus and m. semitendinosus) were removed from beef ...
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(2022-12-14)The National Beef Quality Audit is a recurring study that allows researchers to establish benchmarks the beef industry in the United States through assessments of cattle/carcass attributes through all stages of beef ...
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(2022-07-25)Beef retail steaks were sampled at stores across eleven U.S. cities, and beef foodservice steaks were purchased from six U.S. cities. Cities were chosen to represent a broad geographical range and upholding their historical ...
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(Texas A&M University. Libraries, 1981)Steers from three breed-types (Brahman, Angus, Brahman X Angus; n = 25 each) were placed on a high-concentrate diet and five animals from each breed-type were slaughtered after zero, 56, 112, 168 and 224 days on feed. Right ...
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(Texas A&M University. Libraries, 1986)A nationwide survey, including 150 university and college food service managers, was conducted to determine the impact of warmed-over flavor (WOF) on food acceptance in establishments serving food to the public. Additionally, ...
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(Texas A&M University. Libraries, 1988)Determinations were made for subcellular distribution of fatty acids of lipids in the membrane and the cytoplasm of myofibers and intramuscular adipocytes in tissues from twelve USDA Select beef carcasses, from animals ...
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(Texas A&M University. Libraries, 1978)Analyses of commodity supply and demand functions generally do not evaluate relationships within the components of the commodity. Such aggregative approaches sometimes lead to generalizations with ambiguous conclusions. ...
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(2015-07-29)This study was designed to determine the actual postfabrication storage time or aging time for beef rib/loin cuts sold at retail. Postmortem aging of beef is a commonly accepted practice in today’s industry; however, not ...
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(Texas A&M University. Libraries, 1976)This study identified and characterized the optimum transit atmosphere and packaging system for transoceanic shipments of fresh beef in refrigerated vans. The efficacy of a 0.02% sodium hypochlorite (NaOCl) rinse for ...
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The Effect of Carcass Weight and Ribeye Size on Beef Carcass Composition and Retail Cutting Yields (2020-05-04)According to the NBQA, average HCW and REA of beef carcasses have increased from the first audit in 1995 to the most recent in 2016 by 51.9 kg and 7.6 cm2 , respectively. These factors have been correlated to the relative ...
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(Texas A&M University. Libraries, 1985)Super-stretched muscle fiber bundles (taken within ten minutes postmortem) were incubated at one of four combinations of temperature and pH (pH 5.5, 37 °C; pH 5.5, 0-4 °C; pH 7.4, 37 °C; pH 7.4, 0-4 °C) for one hour prior ...