Beef rounds aged for one, two, or three weeks after slaughtering were ground added with 0.05% ascorbic acid+0.01% α-tocopherol or 0.05% ascorbic acid+0.01% α-tocopherol+0.01% sesamol, placed on Styrofoam trays and wrapped with oxygen-permeable plastic film, and treated with electron beam irradiation at 0 or 2.5kGy. The meat samples were displayed under fluorescent light for 7d at 4°C. Color, li...

Food-borne pathogens are of high concern for public health and food safety. Staphylococcus aureus food poisoning is one of the most ecoReyad R. Shawish Naser A. Al-Humam nomically devastating types of food poisoning globally. The purpose of this study was to detect staphylococcal classical enterotoxins (SEs) in processed beef from Kingdom of Saudi Arabia (KSA) and Egypt. 1 Department of Food Hy...

The Escherichia coli O157:H7 (E. coli O157:H7) outbreak in the Northwestern United States ushered in an era that has dramatically changed the way beef processors in the United States convert live cattle into meat. Unprecedented cooperation among the beef processors and massive investment in research by the US government and the beef industry have resulted in an acceptable level of control of E....

The beef texture as marble is one of the important quality indexes of beef. Since the grading of beef marbling is largely determined by the subjective experience of the graders, there are inconsistencies and errors in judgment. Therefore, how to find objective and quantitative measure of the marbling abundance degree according to the grade standard of beef marbling has been one new study in the...

Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of g...

Consumers today consider tenderness to be the single most important determinant of beef quality. This is reflected by the positive relationship between retail price of a beef cut and its perceived tenderness (i.e., tenderloin steak). The most recent National Beef Quality Audit estimated that the inconsistencies associated with beef tenderness potentially cost the U.S. beef industry approximatel...

Technology adoption in the Australian beef industry has been low and slow compared to that in the intensive livestock and cropping industries. Adoption needs to be higher and faster to fully capture the benefits from new beef genetic and other technologies. The principles of rapid improvement and innovation, and accelerated adoption, provide an innovative solution to this problem. In the Beef C...

Significant effort has been targeted at reducing the risk of pathogens in U.S. beef products since the mid-1990s. These efforts were focused on Escherichia coli O157:H7 after it was declared an adulterant in ground beef or its components. Post-harvest interventions applied to hides and carcasses by beef processors resulted in significant progress. Effective pre-harvest approaches proved hard to...

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...

Beef food safety events have contributed to considerable market volatility, produced varied consumer reactions, created policy debates, sparked heated trade disputes, and generally contributed to beef industry frustrations. Utilizing data from a total of 4,005 consumers in the United States, Canada, Mexico and Japan in a Double-Hurdle modeling framework, we examine whether consumers altered the...