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).

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.