Managing beef cattle health across a segmented production and marketing system can be thought of as a perplexing problem due to the counterintuitive responses of the system to existing management strategies. The process of thinking in systems to recognize and develop systems thinking archetypes is emphasized. The 2 cases discussed are brought together to explore deeper but often unrecognized structure that contributes to reinforcing problematic behavior, the structure of mental models. Training in systems thinking and system dynamics modeling equips the scientist to translate within and between scientific disciplines, a much-needed skill for addressing current and emerging beef production problems.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.cvfa.2022.02.005 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Relationship between the and the gene copy number variation and growth traits in different cattle breeds.
Anim Biotechnol
December 2025
Jilin Academy of Agricultural Sciences, Changchun, Jilin Province, China.
Copy number variations (CNV) are important genetic variations. The endogenous factors cobalamin receptor () and MIA SH3 domain ER-derived factor 3 () are associated with bone/muscle development and intramuscular fat deposition. There have been no reports on the effects of and CNVs on growth traits of Chinese cattle.
View Article and Find Full Text PDFThe impact of different cooking temperatures on the quality and moisture distribution of beef.
Food Sci Technol Int
January 2025
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.
The objective of this study was to investigate the water-holding capacity (WHC) and quality changes of beef during heating at specific temperatures (including 40 °C, 60 °C, 80 °C, and 100 °C), as well as the degradation of proteins and the distribution of water within the muscle at different heating temperatures. The experiment utilized the sirloin section from eight crossbred cattle of and breeds, with four sampling sessions, two cattle per session. Each cattle were divided into 30 beef sirloin samples, each weighing 150 ± 10 g, and each session was completed within 3 days with the following tests.
View Article and Find Full Text PDFPreparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate.
Int J Biol Macromol
January 2025
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Jiaxing Institute of Future Food, Jiaxing 314050, China. Electronic address:
Oleogels with solid-like properties can serve as substitutes for fats, thereby avoiding the consumption of high levels of saturated fatty acids. In this study, we developed a protein-polysaccharide composite network oleogel using whey protein isolate (WPI) and sodium alginate (SA) through an emulsion-templated method. Analysis with Fourier Transform Infrared (FTIR) spectroscopy confirmed the presence of hydrogen bonds and van der Waals forces between WPI and SA, which bolstered the oleogel's structure.
View Article and Find Full Text PDFDistribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat.
J Food Sci Technol
January 2025
Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, SP 13635-900 Brazil.
Ivermectin (IVM) is one of the most widely used antiparasitic drugs worldwide and has become the drug of choice for anthelmintic and tick treatment in beef cattle production. Drugs used in production animals requires a withdrawal period after treatment to avoid residual concentrations above the defined maximun residue level (MRL). The aims of this study were to quantify the residue level of IVM in different muscles of cattle at several different time periods following 1% or 3.
View Article and Find Full Text PDFImpact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage.
Heliyon
January 2025
Department of Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran.
Essential oils application as natural preservatives is challenging owning to low solubility and stability to harsh conditions, while incorporation of essential oils into nanoemulsion systems can effectively improve these issues. Therefore, the nanoemulsion of () and cardamom essential oils were fabricated through self-emulsification technique and evaluated their size, ζ-potential, antioxidative and antibacterial activities. The effect of double nanomulsion on the textural and sensorial properties of Mortadella sausage was also examined under chilling temperature (4 °C).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!