Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef.

Extending the shelf life of exported beef could increase international demand and producer profits. The objective was to evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf life of frozen-thawed bone-in beef short rib and chuck roll steaks. Chuck rolls (IMPS 116A; = 9) and bone-in short ribs (IMPS 123A; = 18) were aged (7 d; 0 °C), frozen (30 d; -20 °C), and thawed (60-72 h; 0 °C).

Water binders in beef patties increase yield and extend shelf life.

Identifying nonallergenic, natural water binders to increase beef patty juiciness and extend shelf life would be beneficial to the beef industry. The objective of this study was to determine the effect of integrating water binders into beef hamburger patties on cooking yield, shelf life, and pH. Five water binder treatments were added at 2% of the meat block.

Advanced Skeletal Ossification Is Associated with Genetic Variants in Chronologically Young Beef Heifers.

Osteogenesis is a developmental process critical for structural support and the establishment of a dynamic reservoir for calcium and phosphorus. Changes in livestock breeding over the past 100 years have resulted in earlier bone development and increased physical size of cattle. Advanced skeletal maturity is now commonly observed at harvest, with heifers displaying more mature bone than is expected at 30 months of age (MOA).

Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs.

The objectives of this study were to evaluate the growth rates, carcass quality, shelf-life, tenderness, sensory characteristics, volatile compounds, and fatty acid composition of wool, hair, and composite (wool × hair) lambs. Twenty-one wether lambs [wool (Suffolk × Polypay/Targhee; n = 7), hair (Dorper × Dorper; n = 7), and composite (Dorper × Polypay/Targhee; n = 7)] were fed from weaning to finishing at the University of Idaho Sheep Center and subsequently harvested under United States Department of Agriculture inspection at the University of Idaho Meat Lab. At 48 h postmortem, carcass measurements were taken to determine the percent boneless closely trimmed retail cuts, yield grade, and quality grade.

Protein composition of pulses and their protein isolates from different sources and in different isolation pH values using a reverse phase high performance liquid chromatography method.

The objective of this study was to compare the composition of pulse proteins isolated from lentils and green and yellow peas at two isolation pH values (9 and 11) and determine the effect of this variability on protein functionality. Chromatogram peaks obtained from reverse-phase high performance liquid chromatography were identified by isolation of albumin-, vicilin- and legumin-rich fractions for the three pulses. Protein composition was obtained for each isolate and compared against that of the originating pulse flour.

Classification of Beef Muscle Tenderness Using Hyperspectral Imaging and Chemometrics.

Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to create a model that can classify beef samples from muscle according to their tenderness degree based on hyperspectral imaging (HSI). In order to obtain different textures, two main strategies were used: (a) aging type (wet and dry aging with or without starters) and (b) aging times (0, 7, 13, 21, and 27 days).

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing.

This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age.

Impact of beef carcass size on chilling rate, pH decline, display color, and tenderness of top round subprimals.

Beef carcass weights in the United States have continued to increase over the past 30 yr. As reported by the United States Department of Agriculture, grid-based carcass weight discounts begin when carcasses exceed 408 kg. Despite weight discounts, beef carcass weights continue to increase.

Assessing outcomes of genetic selection panels to predict marbling in crossbred beef cattle.

The objective of this study was to evaluate the effectiveness of genetic panel marbling indexes [Igenity (IT) and PredicGEN (PG)] to predict marbling and tenderness of crossbred cattle. Steers ( = 23) were harvested at the University of Idaho Meat Science Laboratory, and blood samples were submitted to Neogen and Zoetis for genetic panel analysis. Forty-eight hours postharvest, one boneless strip loin was collected from each carcass, and six 2.

Relationship between heifer carcass maturity and beef quality characteristics.

Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A ( = 30), B ( = 30), and C ( = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were selected to ensure similar marbling scores across maturity groups (Small to Modest).

The structure of the blue luminescent delta-phase of tris(8-hydroxyquinoline)aluminium(III) (Alq3).

The existence of the facial isomer in the delta-phase of Alq3 is proven by X-ray structural analysis, revealing that both the different molecular structure and the weaker overlap of the pi-orbitals of hydroxyquinoline ligands belonging to neighboring Alq3 molecules as compared to other phases (alpha, beta) are likely to be the origin of the significantly different optical properties of delta-Alq3.