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...

The antibacterial effects of essential oils (EOs) extracted from Thymus capitatus and algeriensis were assessed evaluated against four pathogenic bacteria (Escherichia coli (ATCC 25922), Listeria monocytogenes 19118), Staphylococcus aureus 25923), Salmonella typhimurium 1402)) one spoilage bacterium (Pseudomonas aeruginosa 27853)). Both investigated EOs presented significant antimicrobial activ...

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...

Several recent investigations have reported high concentrations of lead in samples of minced cervid meat. This paper describes findings from a Norwegian study performed in 2012 among 147 adults with a wide range of cervid game consumption. The main aim was to assess whether high consumption of lead-shot cervid meat is associated with increased concentration of lead in blood. A second aim was to...

OBJECTIVE This study investigated the effect of extraction solvents on antioxidant bio-active compounds as well as potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus (P. acidus) leaf extract in minced pork. METHODS The effect of various solvent systems of water, 25%, 50%, 75% (v/v) ethanol in water and absolute ethanol on the extraction crude yield, total phenolic c...

the aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (ocimum basilicum l.) essential oil (beo) in vitro. the lipid oxidation of the meat and antibacterial effects of beo were also evaluated in beef burger product. in this empirical study, essential oil of the basil was isolated by hydrodistillation. then, beo was analyzed by ...

After receiving bad publicity in 2012 and being removed from many ground beef products, finely textured beef (referred to as 'pink slime' by some) is making a comeback. Some of its proponents argue that consumers prefer ground beef containing finely textured beef, but no objective scientific party has tested this claim-that is the purpose of the present study. Over 200 untrained subjects partic...

A survey was conducted to quantify incidence of Beef Quality Assurance (BQA)-related defects in market beef and dairy cows and bulls selling at auction during 2 seasons in 2008. Twenty-three BQA-related traits were evaluated by 9 trained personnel during sales at 10 livestock auction markets in Idaho (n = 5; beef and dairy), California, (n = 4; dairy only), and Utah (n = 1; beef and dairy). Ove...

This publication uses national, quarterly data to examine U.S. meat demand using the Rotterdam model. The analysis provides insights into beef demand and previously unexamined topics including the effect of multiple information indices linking different health concerns with diet, changes in household dynamics, and meat recall information. Estimation results confirmed that consumer expenditures ...