Browsing by Subject "beef"
Now showing items 41-52 of 52
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(Texas Agricultural Extension Service, 1976)
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(2011-10-21)The beef industry has made tremendous strides in reducing pathogen contamination on carcasses. Multiple antimicrobial interventions have been validated for their use during harvesting. Information in regards to cross-contamination ...
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(2009-05-15)We hypothesized that slip point of subcutaneous (s.c.) adipose tissue lipids would predict beef carcass quality. To address our hypothesis, 79 M. longissimus dorsi (LD) steaks from cattle of unknown background were used ...
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(2019-03-14)The National Beef Quality Audit–2000 cited “low overall uniformity and consistency of cattle, carcasses, and cuts” as the greatest quality challenge for the fed beef industry. In subsequent years, cattle, carcasses, and ...
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(Texas Agricultural Extension Service, 1979)
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(2012-02-14)Beef retail steaks from establishments in twelve US cities and beef foodservice steaks from establishments in five US cities were evaluated using Warner-Bratzler shear and consumer sensory panels. Postmortem aging times ...
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(2009-05-15)Top Choice (n = 48) and Select (n = 48) paired bone-in ribeye rolls, bone-in strip loins, and boneless top sirloin butts were assigned randomly to one of two aging treatments (dry or wet) and aged 14, 21, 28 or 35 days. ...
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(Texas Agricultural Extension Service, 1986)
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(Texas Agricultural Extension Service, 1996)
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(Texas Agricultural Extension Service, 1943)
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(Texas Agricultural Extension Service, 1967)
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(Texas Agricultural Extension Service, 1970)