Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...

Consumers are increasingly becoming more aware of the relationships between diet and health. The functional–food components of beef and milk fat include ω–3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA). Beef typically has high saturated fatty acid content and low PUFA content, but the content of beneficial fatty acids can be increased by dietary manipulation. Dietary li...

Since the outbreak of foodborne illness linked to Escherichia coli O157:H7 bacteria in ground beef in the early 1980s, the beef processing industry has focused on increasing the safety of beef products by implementing procedures for surveying live cattle, carcasses, and beef products for bacterial pathogens. Effective methods are in place for screening cattle and beef products for the presence ...

ZGAJNAR, J. and S. KAVCIC, 2008. Optimization of bulls fattening ration applying mathematical deterministic programming approach. Bulg. J. Agric. Sci., 14: 76-86 The more specialized beef farms demand the more precise management to achieve economically justified outcome. Undergoing CAP reform and market liberalisation are just some of numerous factors that are going to have significant impact e...

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at 4C for 8 d. Irradiation resulted in a 2-log CFU/g reduction in...

Low-dose, low-penetration electron beam (E-beam) irradiation was evaluated for potential use as an antimicrobial intervention on beef carcasses during processing. The objectives of this study were (i) to assess the efficacy of E-beam irradiation to reduce concentrations of Escherichia coli O157:H7 on a large beef surface and (ii) to evaluate the effect of the treatment on the sensory properties...

In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths each year. However, the most recent Centers for Disease Control and Prevention report on the sources and incidence of foodborne disease, released in 2004, has shown a dramatic decrease in E. coli O1...

Ground beef with 10%, 15%, or 20% fat were added with none, 0.05% ascorbic acid + 0.01%alpha-tocopherol, or 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol, and irradiated at 0 or 2.5 kGy. The meat samples were displayed under fluorescent light for 14 d at 4 degrees C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP), and carbon monoxide (CO) production were de...

The present experiment was conducted to evaluate the ability of the U.S. Meat Animal Research Center's beef carcass image analysis system to predict calculated yield grade, longissimus muscle area, preliminary yield grade, adjusted preliminary yield grade, and marbling score under commercial beef processing conditions. In two commercial beef-processing facilities, image analysis was conducted o...

Disposition has been shown to significantly affect feed intake and growth rates of beef cattle. However, little research has evaluated the effects of poor disposition, and methods to improve this trait, on reproductive function of beef females. Thus, two experiments were conducted to determine the effects of disposition and acclimation to human handling on reproductive function of mature cows a...