This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at -20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at -20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carri...

Thermal inactivation of a four-strain mixture of E. coli O157:H7 was determined in 90% lean ground beef, and lean ground chicken. Inoculated meat was packaged in bags which were completely immersed in a circulating water bath and held at 55, 57.5, 60, 62.5, and 65 degrees C for predetermined lengths of time. D-values, determined by linear regression, in beef were 21.13, 4.95, 3.17, 0.93 and 0.3...

The objective of this study was to compare fixed-time AI pregnancy rate in Angus crossbred beef cows inseminated with frozen-thawed or fresh-extended semen. Two ejaculates from each of two Angus bulls were collected by artificial vagina and pooled for each bull. The pooled semen from each bull was divided into two aliquots; Aliquot 1 was extended using Caprogen (LIC, Hamilton, New Zealand) to a...

This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1++ grade Hanwoo steers. The distribution conditions were 0, 7, or...

The aim of the present study was to investigate the possibility of using infrared spectroscopy for detecting the irradiation of meats. Samples of beef meat containing fat were subjected to gamma irradiation at doses of 0, 1.5, 3 and 4.5 kGy at room temperature. Then irradiated and non-irradiated beef meat samples were examined by Fouriertransform infrared (FT-IR) spectroscopy post irradiation t...