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The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate
(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 ...
Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses
(2011-02-22)
Escherichia coli O157:H7 and Salmonella have emerged as the most common foodborne enteric pathogens causing human illness from the consumption of beef. By mandate of the U.S. Department of Agriculture (USDA), Food Safety ...
Evaluating the Impacts of Gender, Fatness, Muscling, and Weight on Yield Grade 4 Beef Carcasses.
(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 ...
The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck
(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, ...
Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces
(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 ...