Postmortem proteolysis in skeletal muscle and factors affecting this process were examined in pork, lamb and beef longissimus muscles (LM) to determine the cause of differences in meat tenderness among these species. Fat thickness differed among species in the following order: pork greater than beef greater than lamb. The following patterns were observed for rate of temperature and pH decline: ...

Excellent reviews of cattle breed comparisons or breed-cross comparisons have been previously reported by Franke (1980), Long (1980), and Marshall (1994). However, these reviews do not contain information on the calving ease, performance, carcass characteristics, or beef palatability of crossbred progeny of Holstein dams sired by different beef breeds. In many countries dairy females are common...

This study compared the environmental impact of conventional, natural and grass-fed beef production systems. A deterministic model based on the metabolism and nutrient requirements of the beef population was used to quantify resource inputs and waste outputs per 1.0 × 10⁸ kg of hot carcass weight beef in conventional (CON), natural (NAT) and grass-fed (GFD) production systems. Production system...

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Minerals can be divided into two main categories, 1) macro-minerals and 2) micro or trace minerals. Macro minerals are minerals that are needed/required in relatively large amounts in comparison to micro or trace elements which are needed/required in relatively small amounts. In general macro minerals are required at concentrations greater than 100 ppm of the diet and are often expressed as a p...

Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. T...

Conjugated linoleic acid (CLA) is a PUFA found in beef and dairy products that has immunoregulatory properties. The level of CLA in beef can be enhanced by feeding cattle fresh grass rather than concentrates. This study determined the effect of feeding a high-CLA beef diet on inflammation in an in vivo model of septic shock. Mice were fed a high-CLA beef (4.3% total fatty acid composition) or l...

Food regulatory agencies advise against thawing frozen meat and poultry at room temperature. In this study, whole chickens (1,670 g) and ground beef (453 and 1,359 g) were inoculated with Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus on the surface (all products) and in the center (ground beef). After freezing at -20 degrees C for 24 h, products were thawed at 22 or 3...

It is proposed that conjugated linoleic acid (CLA) would depress the lipid oxidation caused by irradiation of cooked, aerobically stored ground beef patties. The free fatty acid (FFA-CLA) and triacylglycerol (TAG-CLA) preparations of CLA were added at 0%, 1%, 2%, or 4% during the grinding process. Patties were irradiated at 1.5-2.0kGy and frozen at -20°C. Subsequently, the patties were tempered...

Gender selected or sexed semen has been commercially available to the dairy industry for almost a decade. However, sexed semen from beef bulls has only recently become commercially available. The availability of sexed semen from beef bulls along with concerns about success of the technology at the ranch level has limited the use of sexed semen in purebred and commercial beef operations. Recent ...