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Showing 1 to 8 of 8 for “"Beef Carcasses"”.
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Evaluating Predictive Models for Predicting Total Score of Beef Carcasses
<p>The beef industry plays a vital role in global agriculture, with carcass quality and consumer preference being key determinants of market success. This thesis examines predictive modeling techniques for estimating the Total Score of beef carcasses, a composite measure representing yield and …
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Efficacy of the Microtally® Mitt for sampling of beef carcasses
… have been classified as adulterants in ground beef and any beef cuts intended for nonintact use. Therefore, testing carcasses and trimmings is a crucial step for identifying pathogenically contaminated products. Several sampling methods, including N60 excision, N60 Plus™, and continuous and …
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Pre-harvest and postmortem methods of decreasing the incidence and salvaging value of non-conforming beef carcasses
… been stated that the number of non-conforming carcasses in the beef industry cost the industry millions of dollars yearly in lost revenue. The objectives of this research were to identify muscles in dark-cutting beef carcasses that were not affected by the dark-cutting condition, identify …
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Live animal performance and carcass characteristics of bulls versus steers
… increasingly, are expressing a preference for beef cuts with a high proportion of lean in relation to fat. The continued increase in consumption of beef of the Choice and Good grades suggests a preference for beef with desirable eating qualities. The production of quality lean beef is a goal …
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Effects of heat and acid stress on bacterial populations of beef, and on susceptible and multi-antimicrobial resistant Salmonella isolated from beef
… of decontamination treatments applied to beef carcass tissue following chilling, prevalence of susceptible and antimicrobial resistant Salmonella on beef animal hides and carcasses, and whether antimicrobial resistance provided cross-protection against low-pH or heat stress. Results of …
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Postmortem energy metabolisms' role in calpain activation, inhibition, and subsequent function
… group of proteases involved in postmortem beef tenderization. Tenderness is a critical quality characteristic that significantly influences consumer satisfaction and repeat purchases. Among the various proteolytic systems active in muscle after exsanguination, the calpain system, …
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Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and biochemical markers of tenderness in beef Longissimus lumborum steaks
… shear force (SSF) and biochemical markers of beef tenderness. Steak samples were randomly collected from beef carcasses (Canada AA, n = 1505; Canada AAA, n = 1363) over a three-year period. Steaks were aged for 14 d, then tenderness was determined using SSF. Metabolomic profiling of beef …
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Validation of Pathogen Surrogate Escherichia coli strains for Systemic Microbial Reductions in Fresh Beef Harvest and Processing
… behavior of Salmonella and E.coli. Foreshanks of beef carcasses were inoculated a total of two times per each repetition. A total of three repetitions were conducted, each over a two-day period. On day one, samples were collected post initial inoculation and post day one interventions. On day two, …