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.

Gross Motor Skills and Gait Performance in Two- and Three-year-old Children With Developmental Delay Participating in Hippotherapy.

This study examined the effects of 15 sessions of hippotherapy (HPOT) on gross motor skills in children (aged 2-3 years) with gross motor developmental delay (DD) (n = 11) in comparison with age-based controls without DD (n = 6). Gross motor skills in both groups were assessed with the Battelle Developmental Inventory 2nd Edition, and gait parameters were measured using a computerized gait analysis system prestudy and poststudy. The DD group took part in 15 sessions of HPOT, and the control (CON) group did not participate in any equine activities.

A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free.

Knowing whether or not a food contains gluten is vital for the growing number of individuals with celiac disease and non-celiac gluten sensitivity. Questions have recently been raised about whether beef from conventionally-raised, grain-finished cattle may contain gluten. To date, basic principles of ruminant digestion have been cited in support of the prevailing expert opinion that beef is inherently gluten-free.

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets--Hybrid Mixture Theory Based Modeling and Experimental Verification.

Hybrid mixture theory (HMT) based 2-scale fluid transport relations of Takhar coupled with a multiphase heat transfer equation were solved to model water, oil and gas movement during frying of chicken nuggets. A chicken nugget was treated as a heterogeneous material consisting of meat core with wheat-based coating. The coupled heat and fluid transfer equations were solved using the finite element method.

Determination of total cholesterol in meat and poultry by gas chromatography: single-laboratory validation.

The primary objective of this study was to determine the intralaboratory performance of a cholesterol determination method that combines direct saponification of a 1 g meat or poultry sample and GC quantification of liberated cholesterol without derivatization. Cholesterol was detected at 11.96 min using a GC-flame ionization detector (FID) system.

Zonadhesin D3-polypeptides vary among species but are similar in Equus species capable of interbreeding.

Zonadhesin is a rapidly evolving protein in the sperm acrosome that confers species specificity to sperm-zona pellucida adhesion. Though structural variation in zonadhesin likely contributes to its species-specific function, the protein has not previously been characterized in organisms capable of interbreeding. Here we compared properties of zonadhesin in several animals, including the horse (Equus caballus), donkey (E.

Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.

Objective: The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil.

Design: Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed.

Reduction of Microorganisms on Beef Surfaces with Electricity and Acetic Acid .

This study determined the effect of a 2% acetic acid spray, pulsed-power electricity, pulsed-power electricity with a spray of sterile deionized water, and a combination of acetic acid spray and pulsed-power electricity in reducing the pathogens Escherichia coli O157 and Salmonella typhimurium and aerobic plate counts on beefsteaks compared to an inoculated control. Ten steaks per treatment were inoculated with 1 ml of E. coli O157 (l0 CFU/ml) or S.

Microbiology of Pork Carcasses from Pigs with Differing Origins and Feed Withdrawal Times .

The effects of buying source (terminal market, buying station, outdoor farm, and indoor farm), feed withdrawal before slaughter (0, 2, 4, and 6 h), and the incidence of punctured gastrointestinal (GI) tracts during evisceration on the numbers of pathogenic and spoilage bacteria on pork carcasses were determined. Of the 932 samples tested, a 0% incidence of the pathogens Salmonella spp., Listeria monocytogenes , Campylobacter spp.

Reduction of Microorganisms on Beef Surfaces Utilizing Electricity.

The effects of continuous electrical current pulsed electrical current and voltage level on aerobic bacteria total coliforms and Salmonella typhimurium on top round beef steaks were examined. Electrical stimulation (620 v) for 20 and 60 s decreased (P<.05) coliform bacteria counts by an average of 81% (0.