in this study, in addition to estimating meat demand, live animal supply and marketing services supply for beef and lamb, economic behavior of marketing margin with respect to determinants of meat demand, live animal supply and marketing services supply have been evaluated for years 1998-2004. results indicate that, as examples, beef and lamb marketing margin elasticity with respect to feed pri...

Although beef demand improved modestly in 1999, 20 years of declining demand has plagued the beef industry. Inflation-adjusted retail beef prices were collapsing at the same time per capita consumption was declining. The result, beef demand declined precipitously from 1980 through the late 1990s. For example, Purcell’s beef demand index indicates 1998 Choice retail beef prices were 50 percent l...

Beef is susceptible to rapid spoilage due to its high amount of protein (18.00%) and moisture (72.00%). Food industries have recently found methods to extend beef shelf-life. The influence of beef dipping in hydro-alcoholic extract of sumac (SE) and chitosan (CH) coating incorporated with Zataria multiflora essential oil (ZEO) on microbial, chemical and sensory quality of beef was eval...

Land application of manure containing antimicrobials results in the dispersion of the antimicrobials in agro-ecosystems. Dissipation of excreted antimicrobials in seasonally frozen agricultural soils has not been fully characterized under field conditions. This study investigated the field dissipation kinetics of chlortetracycline, sulfamethazine, and tylosin over a 10-mo period after fall appl...

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying i...

OBJECTIVE Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. METHODS Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total ae...