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You searched for: Journal name Meat and muscle biology Remove constraint Journal name: Meat and muscle biology Publication year rev 7983-2017 Remove constraint Publication year rev: 7983-2017 Source 2017 v.1 no.3 Remove constraint Source: 2017 v.1 no.3
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1. Antimicrobial Resistance Patterns of Enterococcus Isolated from Feedlot Cattle after Feeding Direct-Fed Microbials in Diets with and Without Tylosin

Author:
A. English; A. Echeverry; J. Sarturi; T. Opheim; K. Nightingale; M. Miller; M. Brashears
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 136
ISSN:
2575-985X
Subject:
Enterococcus; Streptococcus; agar; antibiotic resistance; blood; cattle; cattle feeding; cattle feeds; diet; drugs; feces; feed concentrates; feedlots; finishing; monensin; monitoring; multiple drug resistance; sheep; tylosin
Abstract:
... ObjectivesThe purpose of this study was to determine the antimicrobial resistance patterns of Enterococcus isolated from feedlot cattle supplemented with either a direct-fed microbials (DFM; L. salivarius, L28) or tylosin as part of their finishing diet. Materials and MethodsL. salivarius L28 was used in this study, a newly isolated DFM. Three treatments based on conventional high concentrate diet ...
DOI:
10.221751/rmc2017.129

2. Association of a Single Nucleotide Polymorphism in M-Calpain Gene with Warner-Bratzler Shear Force in a Crossbred Brahman-Angus Population

Author:
H. M. Hamblen; J. D. Leal; M. A. Elzo; D. D. Johnson; C. C. Carr; T. Scheffler; J. M. Scheffler; R. G. Mateescu
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 93
ISSN:
2575-985X
Subject:
Angus; Brahman; Brangus; DNA; beef; blood sampling; calpain; chromosomes; consumer satisfaction; cooking quality; crossbreds; genes; genetic markers; genotype; genotyping; linear models; longissimus muscle; melting; proteolysis; purebreds; quantitative polymerase chain reaction; shear stress; single nucleotide polymorphism; slaughter; steaks; steers; structural proteins
Abstract:
... ObjectivesTenderness is a major factor influencing consumer satisfaction of beef products. The calpain-calpastatin system influences tenderness through the proteolysis of structural proteins. The purpose of this study was to investigate the impact of a Single Nucleotide Polymorphism (SNP) in the calpain gene, on beef tenderness. A SNP is a genetic marker with a known location on a chromosome, wher ...
DOI:
10.221751/rmc2017.088

3. Carcass and Meat Traits with Increased Slaughter Weight of Spanish and Savannah-Spanish Crossbred Kid Buckling Goats

Author:
T. D. M. Dugas; K. McMillin
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 25
ISSN:
2575-985X
Subject:
Spanish (goat breed); animal feeding; average daily gain; carcass characteristics; cold treatment; color; crossbreds; crude protein; data analysis; diet; dressing percentage; fasting; goat meat; grilling; hay; herds; integument; internal temperature; kids (goats); least squares; loins (meat cut); longissimus muscle; males; meat quality; nutrients; ovens; pH; ribs; shear stress; slaughter; slaughter weight; vacuum packaging; United States
Abstract:
... ObjectivesMore than 50% of the goat meat consumed in the U.S. is imported due to the increased demand for goat meat. More meat from each animal could be made available by increasing the current slaughter weight of kid goats. The objective of this research was to compare live, carcass and goat meat properties of Spanish and Savannah-Spanish crossbred kid goats fed on concentrate and hay diets to 27 ...
DOI:
10.221751/rmc2017.023

4. A Case-Control Genome-Wide Association Study of Dark-Cutting in 2 Beef Cattle Populations

Author:
H. Lei; T. Yang; S. Mahmood; B. C. Roy; C. Li; G. S. Plastow; H. L. Bruce
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 84
ISSN:
2575-985X
Subject:
beef; beef carcasses; beef cattle; calcium; cutting; dark cutting meat; data collection; energy metabolism; financial economics; gene frequency; gene ontology; genes; genome-wide association study; genomics; genotyping; glycogen; guanosine triphosphate; marker-assisted selection; measuring devices; messenger RNA; models; muscles; quality control; regression analysis; sample size; single nucleotide polymorphism; slaughter; Canada
Abstract:
... ObjectivesDark-cutting beef carcasses are graded Canada B4 in the Canadian Beef Grading System, resulting in economic loss for beef producers. Dark-cutting beef is caused by depletion of muscle glycogen before slaughtering, which may also be affected by animal genetics. This study aimed to identify possible single nucleotide polymorphisms (SNPs) associated with dark-cutting through a case-control ...
DOI:
10.221751/rmc2017.078

5. Characterization of Fresh and Dry-Aged Ground Beef Patties

Author:
D. A. Gredell; J. H. McHenry; D. R. Woerner; J. F. Legako; T. E. Engle; J. C. Brooks; J. D. Tatum; K. E. Belk
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 76
ISSN:
2575-985X
Subject:
aldehydes; bitterness; byproducts; clods; cooking; fatty acid composition; fatty acid methyl esters; flavor compounds; gas chromatography; glass; ground beef; hardness; headspace analysis; isomers; linear models; lipid content; monounsaturated fatty acids; mushrooms; oxygen; patties; solid phase microextraction; spoilage microorganisms; stearic acid; vacuum packaging; volatile compounds
Abstract:
... ObjectivesConsumers have varied preferences for beef flavor and it is known that dry-aging changes the flavor profile of beef. Therefore, the objective of this study was to characterize flavor differences and compositional changes of ground beef blends with varying levels of dry-aged beef. Materials and MethodsBeef shoulder clods were collected from a commercial processing facility and ground to c ...
DOI:
10.221751/rmc2017.070

6. Comparison of Proteomic Changes and Meat Quality between Fresh and Freeze-Thawed Pork Loins

Author:
J.-Y. Jeong; J.-K. Seo; H.-W. Yum; H.-S. Yang; G.-D. Kim
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 117
ISSN:
2575-985X
Subject:
Sus scrofa; actin; adenylate kinase; analysis of variance; carcass weight; chops; cold storage; color; computer software; data analysis; databases; desmin; drip loss; freeze-thaw cycles; fructose-bisphosphate aldolase; glyceraldehyde-3-phosphate dehydrogenase; isozymes; liquid chromatography; loins (meat cut); myofibrillar proteins; pH; peptides; plastic bags; pork; pork quality; proteomics; pyruvate kinase; shear stress; slaughterhouses; storage temperature; structural proteins; swine; tandem mass spectrometry; troponin I; troponin T; trypsin; vacuum packaging; vertebrae; water holding capacity; Germany
Abstract:
... ObjectivesProteomic studies help us to understand various biochemical changes in meat and meat products. In the present study, a comparison of proteomic changes between fresh and freeze-thawed pork loins were performed to identify protein markers that relate to pork quality. Materials and MethodsLongissimus thoracis m. (n = 10, the 6th through 12th thoracic vertebrae) were taken from pigs (Yorkshi ...
DOI:
10.221751/rmc2017.112

7. Consumer Evaluation of 9 Different Beef Cuts From 3 USDA Quality Grades

Author:
L. N. Drey; K. M. Nyquist; J. F. Legako; J. M. Gonzalez; T. A. Houser; E. A. Boyle; T. G. O’Quinn
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 16
ISSN:
2575-985X
Subject:
beef; beef quality; clods; consumer attitudes; consumer satisfaction; consumers (people); data analysis; flavor; food grades; food intake; food service; juiciness; loins (meat cut); markets; microprocessors; models; muscles; steaks; temperature; thermocouples; vacuum packaging; California
Abstract:
... ObjectivesTo determine consumer perceptions of 9 cuts including strip steaks and 8 Beef Innovation cuts of varying quality grades. Materials and MethodsBeef strip loins (IMPS # 180), inside rounds (IMPS # 169) bottom rounds (IMPS # 171), shoulder clods (IMPS #114), and chuck rolls (IMPS # 116A) were selected from 3 USDA quality grades (Prime, Low Choice, Select; n = 10/quality grade). Sub-primals ...
DOI:
10.221751/rmc2017.015

8. Consumer Sensory Evaluation of Beef Following Display in Varied Packaging Types

Author:
J. Ponce; J. C. Brooks; J. Legako
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 91
ISSN:
2575-985X
Subject:
beef; beef carcasses; beef quality; carbon dioxide; carbon monoxide; consumer attitudes; data analysis; flavor; fluorescent lighting; foams; food packaging; juiciness; loins (meat cut); longissimus muscle; oxygen; palatability; poly(vinyl chloride); sensation; sensory evaluation; steaks; trays; vacuum packaging; Texas
Abstract:
... ObjectivesThis study aimed to determine the impact of packaging systems and muscle type on consumer sensory perception. Materials and MethodsPaired strip loins and top sirloin butts collected from USDA Choice, “A” maturity beef carcasses (n = 10), were used in a 2x5 factorial arrangement to determine the effects of muscle and packaging type on beef flavor. All subprimals were packaged under vacuum ...
DOI:
10.221751/rmc2017.086

9. Consumer Sensory Evaluation of Grass-Fed, Angus, and Commodity Ground Beef

Author:
F. Najar; E. Boyle; T. O´Quinn; R. Danler; T. Houser; J. Gonzalez; S. Stroda; L. Drey; K. Vierck; G. McCoy
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 18
ISSN:
2575-985X
Subject:
Angus; animal proteins; beef consumption; flavor; frozen storage; ground beef; internal temperature; juiciness; lean finely textured beef; meat processing; omega-3 fatty acids; pH; palatability; patties; protein content; sensory evaluation; storage temperature; texture; vacuum packaging; Kansas
Abstract:
... ObjectivesGround beef is one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita. Several studies have looked at the flavor profile between grass-fed and grain-fed beef to identify if omega-3 fatty acids found in grass-fed ground beef play a key role in consumer flavor acceptability. Consumer sensory evaluation was conducted to evalua ...
DOI:
10.221751/rmc2017.017

10. Consumer Triangle Sensory Test with 3 Beef Fajitas

Author:
C. A. Sepulveda; A. J. Garmyn; J. Milopoulos; C. Bendele; M. F. Miller
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 19
ISSN:
2575-985X
Subject:
beef; cooking; cutting; ingredients; marinating; muscles; questionnaires; restaurants; sensory evaluation; steaks; supermarkets; taste; Texas; Utah
Abstract:
... ObjectivesBeef fajitas are an extremely popular dish served in Mexican-themed restaurants in the US. Pre-marinated fajitas are also widely available as case-ready retail items. One fajita-producing company approached our research group about performing consumer discriminative testing to determine if 2 new proprietary fajita ingredient formulations differed from their current formulation. Therefore ...
DOI:
10.221751/rmc2017.018

11. Correlations between Measures of Tenderness in Beef Strip Steaks

Author:
M. J. Kapraun; B. N. Harsh; J. C. McCann; A. C. Dilger; D. D. Boler
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 156
ISSN:
2575-985X
Subject:
Angus; Simmental; beef; cooking; data analysis; diet; experimental design; internal temperature; juiciness; ractopamine; sensory evaluation; sensory properties; shear stress; slaughter; steaks; steers
Abstract:
... ObjectivesThe tenderness of meat is instrumentally determined via Warner-Bratzler shear force (WBSF) and slice shear force (SSF) tests. These instrumental tenderness tools are frequently used as a means to predict sensory tenderness. Therefore, the objective was to determine the strength of relationships between WBSF, SSF and sensory evaluation. Materials and MethodsDietary treatments and differen ...
DOI:
10.221751/rmc2017.151

12. Determination of Objective Analysis of Juiciness among Multiple Beef Muscles and Quality Grades

Author:
K. M. Nyquist; L. N. Drey; L. W. Lucherk; J. C. Brooks; M. F. Miller; T. G. O’Quinn; J. F. Legako
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 79
ISSN:
2575-985X
Subject:
beef; beef quality; clods; collagen; data analysis; food grades; juices; juiciness; loins (meat cut); longissimus muscle; meat tenderness; muscle fibers; pH; qualitative analysis; shear stress; steaks; vacuum packaging
Abstract:
... ObjectivesThe purpose of this study was to use a developed objective juiciness analyses including corresponding tenderness measurements to determine the juiciness among multiple beef muscles of various quality grades. Materials and MethodsTreatments were obtained from 5 different beef sub-primals: Strip loins (IMPS #180), inside rounds (IMPS #169), bottom rounds (IMPS #171B), shoulder clods (IMPS ...
DOI:
10.221751/rmc2017.073

13. Dual Energy X-Ray Absorptiometry as a Rapid and Non-Destructive Method for Determination of Lean, Fat and Bone Content in Livestock

Author:
O. Lopez-Campos; M. Juárez; I. Larsen; N. Prieto; J. Roberts; M. Dugan; J. Aalhus
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 107
ISSN:
2575-985X
Subject:
beef; calibration; carcass composition; carcass yield; cows; crossbreds; dual-energy X-ray absorptiometry; equations; industrial applications; least squares; models; nondestructive methods; ovine carcasses; pork; prediction; steers
Abstract:
... ObjectivesTo implement dual energy X-ray absorptiometry (DXA) as a platform technology, calibrations and development of robust equations to attain precision and accuracy are required before using for routine predictions of carcass yields in livestock. This manuscript summarized results of ongoing research where DXA has been used to estimate lean, fat, and bone carcass composition in beef, pork and ...
DOI:
10.221751/rmc2017.102

14. The Effect of Aging Time on Metmyoglobin Reducing Activity

Author:
K. Peckham; R. Mitacek; D. VanOverbeke; G. Mafi; R. Ramanathan
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 161
ISSN:
2575-985X
Subject:
NADH or NADPH oxidoreductases; beef; beef quality; color; colorimetry; discoloration; duration; enzyme activity; freshness; meat aging; myoglobin; oxidative stress; poly(vinyl chloride); steaks; vacuum packaging
Abstract:
... ObjectivesColor is the most important factor that a consumer uses to perceive meat quality and freshness. Meat color is primarily imparted by myoglobin. When meat discolors, myoglobin oxidizes from a bright cherry red oxymyoglobin form to a dark-brown metmyoglobin form. However, meat has the ability to limit discoloration and reduce the ferric brown metmyoglobin to ferrous deoxymyoglobin. The abil ...
DOI:
10.221751/rmc2017.156

15. The Effect of Carcass Sorting Specifications on Boxed Beef Subprimal and Retail Cut Variation

Author:
T. M. Loyd; T. E. Lawrence; T. J. McEvers
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 48
ISSN:
2575-985X
Subject:
Angus; USDA; backfat; boxed beef; carcass weight; fat thickness; guidelines; image analysis; marbling; muscles; selection criteria; shear stress; steaks; subcutaneous fat
Abstract:
... ObjectivesInconsistencies within the boxed beef supply have led to increased cost and variability for consumers. Our goal was to quantify adherence to Institutional Meat Purchase Specifications (IMPS) guidelines and differences in quality and yield parameters including marbling score (MARB), retail yield (RY, %), and Warner-Bratzler shear force (WBSF, kg). Materials and MethodsFive boxes each of U ...
DOI:
10.221751/rmc2017.045

16. Effect of Location and Postmortem Aging on Tenderness and Sarcomere Length of Beef Longissimus Lumborum and Semitendinosus Steaks

Author:
A. Hobson; K. Phelps; T. O’Quinn; A. Jager; J. Gonzalez; T. Houser
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 152
ISSN:
2575-985X
Subject:
beef; consumer satisfaction; cooked foods; crossbreds; data analysis; equations; food intake; longissimus muscle; meat aging; meat tenderness; muscle fibers; sarcomeres; shear stress; steaks; steers
Abstract:
... ObjectivesThe purpose of this study was to determine the effect of steak location and postmortem aging on cooked meat tenderness and sarcomere length of steaks from the Semitendinosus (ST) and Longissimus lumborum (LL). Materials and MethodsForty crossbred steers were processed at a commercial facility, and from 1 side of each carcass, the ST and LL subprimal were collected. Each ST was divided in ...
DOI:
10.221751/rmc2017.145

17. Effect of Radiant Catalytic Ionization on Lean Color and Lipid Oxidation of Beef

Author:
X. Yang; N. Kalchayanand; K. Belk; T. Wheeler
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 68
ISSN:
2575-985X
Subject:
adverse effects; antimicrobial properties; bags; beef; catalytic activity; color; exposure duration; food pathogens; hydrogen peroxide; hydroxyl radicals; ionization; lipid peroxidation; lipids; malondialdehyde; off odors; oxidants; oxidation; ozone; pigments; storage time; thiobarbituric acid-reactive substances; ultraviolet radiation
Abstract:
... ObjectivesThe radiant catalytic ionization (RCI) technology utilizes a combination of UV light and low-level oxidizers such as ozone, hydroxyl radicals, and hydrogen peroxide to cause antimicrobial action. There is a potential to use this technology as an antimicrobial intervention against foodborne pathogens for meat. However, the use of UV light and oxidizers may accelerate the oxidation of pigm ...
DOI:
10.221751/rmc2017.062

18. Effect of Residual Feed Intake Status, Breed and Post Mortem Aging on Consumer Perception of and Preference for Beef Ribeye Steaks

Author:
Z. Jiu; W. V. Wismer; M. Juárez; H. Nguyen; C. Fitzsimmons; C. Li; H. L. Bruce
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 116
ISSN:
2575-985X
Subject:
Angus; Charolais; analysis of variance; beef; consumer attitudes; consumer preferences; feed intake; flavor; juiciness; steaks; steers
Abstract:
... ObjectivesThe effect of selection for efficient animals using residual feed intake (RFI) on meat sensory quality and consumer preference has had limited study. The objective of this study was to determine the effects of breed, RFI and aging on consumer sensory preference and attributes perception of beef rib-eye steaks. Materials and MethodsThirty-six steers were used in a 3 breed (Angus, Charolai ...
DOI:
10.221751/rmc2017.111

19. The Effect of Tylosin Supplementation and Tylosin Alternatives on Liver Abscess Prevalence, Beef Trim Microbial Populations, and Carcass Characteristics from Feedlot Cattle

Author:
C. Weissend; K. L. Holzer; K. L. Huebner; J. L. Metcalf; I. Geornaras; J. K. Parker; K. E. Belk; P. S. Morley; J. N. Martin
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 128
ISSN:
2575-985X
Subject:
Salmonella enterica; autumn; backfat; beef; beef industry; carcass weight; cattle feeding; dressing percentage; evisceration; fat thickness; feeding methods; feedlots; field experimentation; food chain; food safety; guidelines; heifers; liver; liver abscess; livestock production; meat cuts; microbial communities; microbiology; moieties; phosphates; ribosomal RNA; sequence analysis; steers; tylosin; Texas
Abstract:
... ObjectivesTylosin phosphate is a macrolide commonly used for the reduction and prevention of liver abscesses in feedlot cattle. As pressures to reduce antimicrobial use in livestock production rise, pressures to remove Tylosin from cattle feeding strategies continue to increase. This potential removal of Tylosin from cattle feeding could result in significant economic and food safety impacts on th ...
DOI:
10.221751/rmc2017.121

20. Effectiveness of 1,3-Dibromo-5,5-Dimethylhydantoin Applied in a Pre-Evisceration Wash Cabinet for Reducing Microbial Contamination on Beef Carcasses

Author:
A. A. Reyes; B. Bullard; I. Geornaras; R. J. Delmore; D. R. Woerner; J. N. Martin; K. E. Belk
Source:
Meat and muscle biology 2017 v.1 no.3 pp. 123-124
ISSN:
2575-985X
Subject:
Enterobacteriaceae; beef; beef carcasses; data analysis; least squares; microbial contamination; microorganisms; neutralization; plate count
Abstract:
... ObjectivesThe objective of this study was to evaluate the effect of a bromine-based antimicrobial (1,3-dibromo-5,5-dimethylhydantoin; DBDMH), for use in a pre-evisceration carcass wash cabinet, against naturally occurring beef carcass associated microflora. Materials and MethodsThe study was conducted in a commercial beef harvest facility. Carcasses were randomly selected prior to the pre-eviscera ...
DOI:
10.221751/rmc2017.118