Australia is the sixth largest producer of beef and the second largest exporter of beef. Average beef exports from Australia are approximately 65% of the total amount of beef produced or about 1.3 million metric tonnes. Australia is particularly vulnerable to diseases that are not endemic to the country and could close or disrupt its export markets for beef. In this study we construct a bioecon...

Immature Lucilia sericata (Meigen) raised on beef liver, beef heart, pork liver and pork heart at a mean temperature of 20.6°C took a minimum of 20 days to complete development. Minimum development time differences within stages were observed between the meat types (pork/beef), but not the organ types (liver/heart). Daily hyperspectral measurements were conducted and a functional regression was...

The incidence of Clostridium difficile infection has recently increased in North American and European countries. This pathogen has been isolated from retail pork, turkey, and beef products and reported associated with human illness. This increase in infections has been attributed to the emergence of a toxigenic strain designated North America pulsed-field gel electrophoresis type 1 (NAP1). Th...

This study was designed to assess the capacity of beef extract reagents to form flocs suitable for virus adsorption. Reagent comparisons resulted in the establishment of a modified organic flocculation procedure to concentrate viruses desorbed from sewage sludge solids with currently available modified powdered beef extracts. The method, based on supplementation with paste beef extract floc, ac...

Historically, the growth of the beef industry has been hampered by various entities, i.e., breeders, cowcalf producers, stockers, backgrounders, processors, etc..., within the beef industry’s supply chain. The primary obstacles to growth are the large numbers of participants in the upstream side of the supply chain and the lack of coordination between them. Over the last decade significant adva...

The purpose of this essay is to develop a historic perspective of the beef cattle population and the legion of people directing its genetic change so that future leadership can increase the rate of breeding technology assimilation. Use of cattle for beef to feed millions is relatively recent. The beef industry of the United States has a rich, romantic heritage that combined Spanish exploitation...

In recent years, there are many food quality problems have happened. And they have had a serious effect on people's physical and mental health. The quality tracing of livestock products have arrested the intensively attention of the society of different parts. In NingXia, which is as the main living place of Hui National people, the industry of Halal beef and mutton is one of the leading indust...

Knowledge of the behavior of Yersinia pestis in food may be useful in the event Y. pestis is used in a bioterrorism attack on the food supply. However, there are no reports on the growth of plasmid-bearing (pYV) virulent Y. pestis in food. The growth of a conditionally virulent pYV-bearing Y. pestis KIM5 in sterile raw ground beef with 7, 15 and 25% fat content was studied at 0, 4, 10 and 25 de...

Paratuberculosis is endemic in domestic and wild ruminants worldwide. We designed the following study to compare host immune responses and pathologic changes in beef calves and bison calves after challenge with either a cattle or bison (Bison bison) strain of Mycobacterium avium subsp. paratuberculosis. In the first part of the study, six bison and six beef calves were orally inoculated with a ...

Meat from pasture-fed cattle can have high contents of α-tocopherol and other anti-oxidants originating from naturally occurring compounds present in grasses. However, meat from pasture-fed cattle may have an increased demand for endogenous anti-oxidants because of its high content of polyunsaturated fatty acids, which in turn, may affect its colour and lipid stability. In the work described, w...