this study was an attempt to devise productive orientations of cattle herds in eastern high plains of algeria. in this regard, 165 farms randomly identified were investigated. the selection of breeders was based to existence of cattle on the farm, and the farmer proposed to investigation must have at least two cows. the approach taken was to identify all systems adopted by farmers in a region t...

conclusions the observed results indicated the necessity of good care in abattoir, butcheries and during food distribution, mainly ground beef. also, a zero tolerance policy could be useful to control e. coli o157 in meat products nationwide. results overall, 1.5% of ground beef samples were contaminated with the o157 e. coli strain meanwhile 1% of samples contained the o157:h7 strain and 0.5% ...

The present experiments were conducted to field test a system optimized for online prediction of beef LM tenderness based on visible and near-infrared (VISNIR) spectroscopy and to develop and validate a model for prediction of tenderness that would be unbiased by normal variation in bloom time before application of VISNIR. For both Exp. 1 and 2, slice shear force (SSF) was measured on fresh (ne...

Cattle (n = 303) were visually selected from four feed yards to represent six phenotypes (English [EN; n = 50], 3/4 English-1/4 Brahman [ENB; n = 52], 1/2 English-1/2 Exotic [ENEX; n = 56], 1/2 English-1/4 Exotic-1/4 Brahman [ENEXB; n = 47], 3/4 Exotic-1/4 Brahman [EXB; n = 49], and 1/2 Exotic-1/4 English-1/4 Brahman [EXENB; n = 49]). Carcasses were processed at a commercial beef packing facili...

Recent epidemiological studies have shown a positive association between cancer incidence and high intake of processed meats. N-nitrosamines (NAs) in these products have been suggested as one potential causative factor. Most NAs are classified as probable human carcinogens. Nitrite, a curing agent of meat products and is a precursor of carcinogenic, so one of the main research topics in meat in...

This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and tric...