A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions.

This study compared the quality variation and thermal inactivation of O157:H7 in non-intact beef and veal. Coarse ground beef and veal patties (2.1 cm thick, 12.

The effects of degree of dark cutting on tenderness and sensory attributes of beef.

The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S.

Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef.

Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe, Moderate, Mild, and Shady were compared to Control carcasses to investigate biochemical traits contributing to the dark cutting condition. Color attributes of Longissimus lumborum (LL) were measured after grading and during simulated retail display. Mitochondrial abundance and efficiency, bloomed oxymyoglobin, reducing ability, glycolytic potential, myoglobin concentration, and protein solubility and oxidation were determined.

Effect of Hops Beta Acids on the Survival of Unstressed- or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham Slices.

This study evaluated the antilisterial activity of hops beta acids (HBA) and their impact on the quality and sensory attributes of ham. Commercially cured ham slices were inoculated with unstressed- and acid-stress-adapted (ASA)-L. monocytogenes (2.

Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.

The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36 h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13 days, and fabricated to 2.5-cm steaks.

Quality attributes and color characteristics in three-piece boneless hams.

One hundred and fifty hams were selected on visual assessment of quality into normal (C) and two-tone (TT) groups. CIE LAB color and pH measurements were collected at the plant 48h postmortem on the gluteus medius (GM), gluteus profundus (GP), and rectus femoris (RF), and again at 72h on the semimembranosus (SM), biceps femoris (BF), semitendinosus (ST), and RF. Data were analyzed using GLM procedures of SAS, and correlations between color scores, pH, and drip loss were calculated.

Phase I of The National Beef Quality Audit-2011: quantifying willingness-to-pay, best-worst scaling, and current status of quality characteristics in different beef industry marketing sectors.

The National Beef Quality Audit (NBQA)-2011 benchmarked the current status of and assessed progress being made toward quality and consistency of U.S. cattle, carcasses, and beef products after the completion of the first NBQA in 1991.

National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts.

The National Beef Quality Audit-2011 (NBQA-2011) was conducted to assess targeted characteristics on the harvest floor that affect the quality and value of cattle, carcasses, and byproducts. Survey teams evaluated approximately 18,000 cattle/carcasses between May and November 2011 in 8 beef processing facilities. Cattle identification methods were lot visual tags (85.

Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins.

As new pathogen intervention products come to market, it is important to ensure that they maintain or improve meat quality. Shelf-life and palatability traits were measured for top sirloins enhanced to 110% with solutions containing 0.5% sodium chloride and 0.

Effect of long-term corn by-product feeding on beef quality, strip loin fatty acid profiles, and shelf life.

The objective of this study was to evaluate the meat quality and shelf life of steaks from steers fed dried distillers grains with solubles (DDGS) or dried corn gluten feed (CGF) compared with soybean meal with corn (SBM) as a protein supplement from weaning to slaughter. Angus cross steers (n = 81; BW = 306 ± 26.1 kg) were randomly assigned to pens (n = 9) and fed a stocker diet of corn silage (75% of DM) with DDGS, CGF, or SBM and ground ear corn.

Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.

The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were conducted in which 30 top rounds and 30 top sirloins were injected (110%) to contain (i) 0.5% sodium chloride and 0.

The effect of pH on shelf-life of pork during aging and simulated retail display.

The pork industry uses pH to differentiate product of varying quality; thus, the effect of pH on shelf-life is important as time during transport is extended. The objective was to develop regression equations to predict shelf-life over a range of ultimate pH (5.42-6.