Browsing by Subject "Beef"
Now showing items 1-20 of 43
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(2020-08-05)Vascular function is closely related to cardiovascular disease (CVD) risk. In fact, measurements of vascular function are now accepted as independent risk markers for CVD. Beef has long been stigmatized as an unhealthy ...
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(2014-01-13)Levels of positive and negative beef flavor attributes were created by identifying beef cuts that varied in quality grade, pH, and amount of connective tissue, then cooked to 58 °C and 80 °C utilizing a George Forman grill ...
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(2015-12-11)Beef flavor is an important component of consumer acceptance and overall liking; however, it is complex and is composed of multiple attributes. Additionally, consumer opinions vary in factors that drive acceptance and it ...
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(2017-12-07)Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Quality grade (marbling level), and cooked internal temperature may affect beef flavor. In this study, 54 treatments were ...
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(2010-01-16)A total of 40 beef arm chucks were collected from three cities across the United States to study the proximate composition of their separable lean. Chucks were fabricated 5-7 d postmortem and later cooked and dissected, ...
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(2011-02-22)The purpose of this study was to collect and analyze retail cuts from the beef rib and plate that had been identified as needing nutrient composition updates in the United States Department of Agriculture’s (USDA) National ...
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(Texas A&M University, 2004-09-30)Nineteen bovine muscles were removed from beef carcasses (n = 9). Muscles were trimmed free of fat, cut into 2.54 cm thick steaks, and were packaged in Styrofoam trays with polyvinylchloride overwrap. Steaks were assigned ...
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(Texas A&M University. Libraries, 1978)This study evaluates price forecasting models for manufacturing beef in the U.S.A., using a range of forecasting methods. Specific objectives were directed at: (1) comparing the ability of a range of forecasting techniques ...
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(2015-12-01)Levels of positive and negative beef flavors attributes were created by cutting USDA Top Choice and Select beef top loin steaks to 1.3 cm or 3.8 cm thicknesses and cooking on a commercial flat top grill at 177°C or 232°C. ...
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(2018-08-07)Generation of bioaerosols containing bacterial pathogens during beef harvesting is an important issue to consider when controlling pathogens in the meat industry. Pathogens such as Shiga toxin-producing Escherichia coli ...
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(2020-04-24)The foodservice sector of the meat industry comprises a considerable percentage of beef consumption across the United States, with beef representing approximately 40% of the share of all foodservice menu items (Dunn, ...
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(Texas A&M University. Libraries, 1978)A three-part study was conducted to determine the effect of electrical stimulation on the quality, palatability and histological characteristics of beef. Experiment 1 determined the effects of using various numbers of ...
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(2017-07-31)Temperament of cattle is defined as the animal behavioral response to humans. Objectives of this study were to evaluate the effects of temperament and breed type (Angus, Braford, Brangus, and Simbrah) on productivity, feed ...
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(Texas A&M University. Libraries, 1978)Four hundred eighty-six feeder steers were selected at a commercial feedlot, fed a high-concentrate finishing ration for 100, 130 or 160 days and slaughtered at a commercial packing plant. The steers were evaluated as ...
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(2018-08-15)Information regarding the effectiveness of antimicrobial interventions on pork carcasses, pork by-products, and beef by-products is limited. To determine the efficacy of various antimicrobial interventions on pork carcasses, ...
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(2012-02-14)This study was conducted to determine the effectiveness of trimming the original external carcass surfaces from subprimals during fabrication on the reduction of surrogates for Escherichia coli O157:H7. Carcass sides from ...
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(2012-02-14)This study was conducted to evaluate the impact of low-dose irradiation on beef quality and sensory attributes. Beef top rounds (n=10), bottom round flats (n=10), and knuckles (n=18) were collected from a commercial meat ...
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(2010-01-14)This study was conducted to assess cutout and value differences in Yield Grade 4 beef carcasses by evaluating impacts of gender, fatness, muscling, and weight. USDA Choice, Yield Grade 4 carcasses (n = 60) were selected ...
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(2010-07-14)This study measured and compared different temperatures and dwell times of hot water treatment on the reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. Two different types of beef ...
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(Texas A&M University, 2007-04-25)Temperament effects on meat quality were investigated using three contemporary groups consisting of Bonsmara-sired yearling-fed (n = 31), Angus-sired calf-fed (n = 49), and Angus-sired yearling-fed (n = 48) steers. To ...