Importance of Beef Tenderness Beef palatability is affected by many factors and tenderness is cited as one of the most important. Consumers are willing to pay a premium for a guaranteed tender product with the potential to increase the value of the middle meats over $60 per carcass (Miller et al., 2001). Consequently, the meat industry is in a continual search for methods to improve the tendern...

Consumer resistance is a key barrier to the diffusion of genetically modified foods (GMFs). Several studies have shown that consumers in general have a negative attitude toward GMFs. Through analysis of a survey conducted in Israel, we find consumer attitudes toward GMFs to be context specific, differing based on the available alternatives. Consumers responded positively to genetically modified...

Salmonella is a major cause of food poisoning, and its infection antimicrobial resistance vary regionally due to different sanitary standards the use antimicrobials. The aim this study evaluate microbiological contamination in Shanghai, providing references for supervision over safety clinical treatment. This analysed distribution serotypes, poultry meats serotype Salmonella, correlation betwee...

The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.