Cooking beef at moderate temperatures results in the produc tion of numerous heterocyclic amines, several of which have been found to be mutagenic towards Salmonella typhimurium TA98. It was the purpose of this work to separate, purify, and characterize some of these products. The sources of mutagenic activity for these experiments were commençai beef extract (intended for use in bacteriologic...

by Ting Jiang, M.S. Washington State University December 2008 Chair: Mark L. Nelson Fatty acids in meat have obtained a lot of attention from both scientists and consumers because fatty acids are demonstrated to be closely related with human health and meat is an important food source, especially, for developed countries. Beef has been the most consumed red meat in the US and the argument exist...

Background: A Step I diet with lean beef compared with lean white meat both decrease LDL cholesterol. To our knowledge, no studies have evaluated a low–saturated fatty acid (SFA) (,7% calories) diet that contains lean beef. Objective: We studied the effect on LDL cholesterol of cholesterollowering diets with varying amounts of lean beef [ie, Dietary Approaches to Stop Hypertension (DASH): 28 g ...

To measure the effects of dietary fat on feedlot performance and carcass characteristics, and on beef appearance, moisture binding, shelf life, palatability, and fatty acid content, 126 crossbred beef steers (321.1 +/- 0.57 kg of BW) were allotted to a randomized complete block (3) design with a 3 x 2 + 1 factorial arrangement of dietary treatments. The main effects were level of yellow grease ...

Chicken breast and beef loin were ground, and no, NaCl, NaCl+myoglobin, NaCl+Fe(II), or NaCl+Fe(III) additions were made; patties were then prepared. Half of the patties were packaged in oxygen-permeable bags and stored at 4 degrees C for 10 days, and the other half were cooked in a 95 degrees C water bath to an internal temperature of 75 degrees C, packaged in oxygen-permeable zipper bags, and...

Interannual variation of forage quantity and quality driven by precipitation events influence beef livestock production systems within the Southern and Northern Plains and Pacific West, which combined represent 60% (approximately 17.5 million) of the total beef cows in the United States. The beef cattle requirements published by the NRC are an important tool and excellent resource for both prof...

This review addresses the role of fat in beef palatability and healthfulness. Particular emphasis is placed on the content of oleic acid in beef, and how this increases with time when cattle are fed a grain-based diet. Oleic acid decreases the melting point of lipids from beef, increasing the perception of juiciness and improving beef flavor. Clinical trials have demonstrated that ground beef c...

S ince 1993, the beef industry has spent more than $30 million on beef safety research, outreach and education through The Beef Checkoff. Including private industry efforts, collectively, the industry spends more than $550 million annually on improving beef safety. Much of the research has focused on addressing foodborne pathogens at the harvest and processing level. However, researchers, indus...

Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute to human health. Quality traits of beef, as well as its nutritional properties, depend on animal genetics, feeding, livestock practices, and post mortem procedures. Available d...

In consumers’ eyes, not all beef is considered equal. In addition to USDA quality grades, close to 150 branded beef programs are approved for the segregation and marketing of beef products (USDA, 2015). This large number of product categories allows consumers to have a choice in the products they purchase. Blind sensory panel testing of beef, where consumers are not shown the brand or informati...