Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures.

M. biceps femoris (BF), m. semimembranosus (SM) and m.

Identification of Breed Differences in Known and New Fescue Toxicosis Associated Phenotypes in Charolais-and Hereford-Sired Crossbred Beef Cows.

Beef cattle phenotypes are affected by the consumption of toxic fescue. Toxic fescue's impact is dependent on heat stress and breed composition, with genetic variability for robustness to toxin exposure believed to exist within and across breeds. The study objective was to characterize the effect of fescue toxicosis across breeds for known and novel heat and fescue stress-associated phenotypes.

Cooked color of precooked ground beef patties manufactured with mature bull trimmings.

Lean (80%) ground beef was formulated with 0, 25, 50, 75, or 100% mature bull trimmings, formed into patties, cooked to 71 °C in an air-impingement oven, and stored at -20 °C until reheating to 71 °C either in a microwave oven or on a gas-fired chargrill. Instrumental color of raw patties was not (P ≥ .080) affected by levels of bull trim.

Application of tension to prerigor goat carcasses to improve cooked meat tenderness.

In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TC + W). Warner-Bratzler shear force values for the LM were reduced (P < 0.

Color stability and tenderness variations within the gluteus medius from beef top sirloin butts.

Beef top sirloin butts (n=48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14 days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM.

Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.

Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (P<0.05) by visual panelists.

Compositional and instrumental firmness variations within fresh pork bellies.

Fresh pork bellies (n=24) were cut into 15 sections to measure the intra-belly variation in compositional and mechanical firmness characteristics. Length and width of each belly was measured before the belly was divided into 3 rows (D = dorsal; C = central; and V = ventral) and 5 columns (labeled 1, 2, 3, 4, and 5 from cranial to caudal), resulting in 15 belly sections of equal dimensions. The belly section with the greatest compression value was D-1, whereas the lowest compression value was found in the V-4 section (column×row, P<0.

The effects of feeding broiler litter on microbial contamination of beef carcasses.

Two experiments were conducted to test the effects of feeding broiler litter, either directly in the diet or indirectly through pasture-fertilization, to beef cattle on the incidence of Salmonella typhimurium (S) and Escherichia coli O157:H7 (EC) contamination of carcasses and ground beef. In Experiment 1, beef cows (n = 32) were allotted either ad libitum access to grass hay or a formulated diet (80% deep-stacked broiler litter and 20% corn). In Experiment 2, beef cows (n = 32) were assigned to graze on pastures fertilized with a commercial fertilizer or fresh broiler litter.