Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% a-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation–reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the r...

Lactic acid bacteria (LAB) can reduce Escherichia coli O157:H7 and Salmonella spp. in ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural antioxidant, to ground beef has been shown to increase shelf life and is commonly used in modified-atmosphere packaged (MAP) ground beef. This study evaluated the effects of LAB and RO treatment on the shelf life and st...

Consumers in the United States purchase 64 pounds of beef per year. That beef is considered “high quality” by international standards. In the distant past in the United States, beef was produced with forages, and it still is in most countries of the world today. Beef cattle are ruminants and therefore are able to convert grasses, hays, and crop residues into tasty, nutritious meat. Even today i...

Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with gar...

It is important to obtain information about ways of removing radioactive cesium from foods in order to reduce internal radiation exposure from food and to ensure the safety and security of food. In this study, we investigated the change of radioactive cesium content in beef due to soaking in seasoning. Our results revealed that soaking beef in liquid seasoning (salt concentration: 8-10%) for 24...

Intensive milk and beef production is COIlIIlPn to the European agricultural due to a high density of population. Milk and beef traits are involved in breeding objectives of dual-purpose cattle. Various dual-purpose cattle populations cover a wide range of economic ting of milk and beef. The optimal weights of milk and beef characters on the marginal change in profit, and the time and nUIlber o...

Spoilage of meat has remained a serious challenge in developing countries. The objective of this study was to evaluate the beef and lamb meat quality from supermarkets and shops in summer and winter season. Beef and lamb meat were stored at 4±1 o C during 5 days and test for microbiological properties, oxidation stability, and color properties, in beef and lamb meat. Samples were collected from...

The objective of this investigation was to provide a comprehensive analysis of the total lipid composition of present-day retail beef meat available at the consumer level and to evaluate the total lipid composition with special emphasis on the nutritional value. For this purpose, 40 beef cuts were obtained from four cattle farms based on either a natural grazing system (NGS) or an intensive pro...

Escherichia coli O157:H7 and Non-O157 shiga toxin producing E. coli (STEC) serogroups O26, O45, O103, O111, O121, or O145 are both considered adulterated in non-intact beefs. Forty to fifty-eight percent of U.S. consumers prefer to order beef steaks of medium rare to rare status. From 2000 to 2007, undercooked non-intact beef products have been involved in several outbreaks in the United States...

Approximately 20% of the beef tonnage produced in the United States is derived from Holsteins, through harvested dairy beef or cull dairy cows (Randy Blach, Cattle-Fax, personal communication). This represents a significant contribution to the U.S. beef supply. More and more large commercial feed yards have seen the opportunity available with feeding Holstein steers. Inherent variation between ...