In PNAS, Eshel et al. (1) present a novel methodology for calculating a suite of ecological impacts from livestock and poultry production in the United States. The authors acknowledge two complementary and valuable approaches in ecological accounting: bottom up and top down. Top-down analyses, however, are only valuable insofar as they adequately represent the structure of the study system. By ...

Irradiation significantly decreased the redness of ground beef (P < 0.05), and the visible color of beef changed from a bright red to a green/brown, depending on the age of meat. Addition of ascorbic acid (0.1%, wt/ wt) in ground beef prior to irradiation prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiati...

specific variations in sarcoplasmic proteome influence beef color. Post-mortem aging is a common practice employed by beef industry for improving beef tenderness and palatability. However, the color attributes and sarcoplasmic proteome of beef muscles undergo changes during aging. The objective of this study was to examine the changes in the sarcoplasmic proteome profile of three differentially...

The discovery of bovine spongiform encephalopathy (BSE), commonly known as ‘mad cow disease’, in Japan caused anxiety about consuming beef and beef products. As a result, there was a sudden fall in sales of beef that hurt the Japanese beef industry as well as major beef exporters to Japan. We analyse factors that affect Japanese consumers’ willingness to pay (WTP) price premiums for BSE-tested ...

The study investigated the dietary impact of 18:3n-3 vs. 18:2n-6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof (German Corned beef (GCB), tea sausage spread (TSS), scalded sausage (SS)). Beef and beef products were obtained from German Holstein bulls wh...

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial m...

ABSTRACT: Large quantities of beef and mutton tallow are available in Iran every year. If these products are processed and formulated properly and scientifically, the need to import oils and fats in a substantial quantities might be reduced. The aim of this study is to fractionate beef tallow into different fractions and carry out physical and chemical tests on each isolated fraction. Beef fat ...

This study was undertaken to estimate the genetic parameters for some reproduction traits in Sistani beef cattle. The data set consisted of 1489 records of number of insemination, calving, and insemination dates in different calving was used. Reproduction traits including calving interval (CI), gestation length (GL), days open (DO), calving to first service (CTFS), first service to conception (...

The aim of the present study was to identify the factors that affect and motivate the purchase of quality-labelled beef in Spain. For this purpose a total of 364 surveys were carried out on buyers of beef in three Spanish cities. The sample was divided into three groups of buyers according to the frequency with which they buy beef with a quality label. A logistic regression analysis was used to...

As to the problem of inaccurate in traditional grade method of beef marbling, a automatic grading system based on computer vision had been founded and was used to predict the beef quality grade of Chinese yellow cattle. Image processing was used to automatically evaluate the beef marbling grade. Segmentation methods used in ribeye image of beef carcass was improved watershed algorithm. All grad...