Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus lumborum steaks.

Steak samples were collected from the longissimus lumborum muscles of beef carcasses (Canada AA, n = 1505; Canada AAA, n = 1363) over a 3-year period. Steaks were aged for 14 d, and tenderness was determined by slice shear force (SSF). Metabolomic profiling of beef samples was performed using rapid evaporative ionization mass spectrometry (REIMS) (N = 2853).

Nutritional profiling of plant-based meat alternatives and ground beef.

The objective of this study was to characterize the nutritional profile of plant-based meat alternatives (PBMA) and ground beef (GB). Beyond Beef (BEY); Impossible Burger (IMP), a third available product of plant-based protein, including SWEET EARTH, Incogmeato, Open Nature, and Good & Gather (GEN); and two lean levels of GB (regular [80%-85% lean, regular ground beef] and Lean [>93% lean, lean ground beef, LGB]) were purchased from retail stores across the United States. Proximate composition, mineral content, fatty acid profile, amino acid profile, and B-vitamin content were measured in raw products.

A pre- and postnatal immune challenge influences muscle growth and metabolism in weaned pigs.

The in utero environment is key to both fetal and postnatal growth and development. The objective of this study was to determine if administration of an acute low-dose lipopolysaccharide (LPS) to gestating sows during mid to late gestation and postweaning would alter the offsprings metabolomic profile of the longissimus dorsi (LD) and muscle ultrastructure. Pregnant Camborough sows were randomly assigned to receive LPS (LPS; n = 7) at a dose of 2.

The effect of methionine supplementation on receiving beef steers following a lipopolysaccharide challenge.

The objective of this study was to evaluate the effects of methionine supplementation prior to and during a lipopolysaccharide (LPS) challenge on the performance and inflammatory biomarkers of receiving beef steers. Steers ( = 65; 295.8 ± 46.

Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts.

Nutrient composition data that accurately represent available beef products are critical to understanding beef's role in healthy dietary patterns. The quality of beef products has changed over the past several decades, and updated nutrient data are warranted as USDA Prime beef cuts become more available. In an effort to provide a complete nutrient profile for frequently purchased USDA Prime beef cuts, five USDA Prime cuts; strip loin steak, tenderloin steak, ribeye steak, top sirloin steak, and rib roast were collected from retail stores in six geographical locations over three collections for macro- and micronutrient analysis in both the raw and cooked state.