The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C -18°C. Drip loss increased, a sensory score showed lower as time increased. Storage -2°C resulted in less drip superior scores for both compared to stored also retained redness better than two temperatures. Cooking cooked traditional oven, simmered, or convection oven was significantly ...

Prebiotics are nondigestible dietary ingredients, usually oligosaccharides (OS), that provide a health benefit to the host by directly modulating the gut microbiota. Although there is some information describing OS content in dairy-source milk, no information is available to describe the OS content of beef-source milk. Given the different trait emphasis between dairy and beef for milk productio...

A U.S. consumer (n = 642) study (Baltimore, MD; Phoenix, AZ; and Lubbock, TX) was conducted to compare consumer sensory scores of U.S. beef (83 USDA Choice [Choice] and 96 USDA Select [Select]) and Canadian beef (77 AAA and 82 AA) strip loins. Strip loins (n = 338) were obtained from beef processors in Canada and the United States and were wet aged until 21 d postmortem at 2°C. Marbling scores ...