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This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

No description available.

No description available.

No description available.

Color stability and cooked muscle color were evaluated in relation to myoglobin content, oxygen consumption rate, pH, lipid oxidation, oxygen penetration depth, metmyoglobin reductase activity, Hunter L*- a*- b*- values, discoloration, and degree of doneness for the M. Infraspinatus (IF), M. Triceps brachii (TB), M. Teres major (TM), M. Rectus femoris (RF), M. Vastus lateralis (VL), M. Semimembranosus (SM), M. Biceps femoris (BF), M. Semitendinosus (ST), M. Gluteus medius (GM), as well as the M. Psoas major (PM), and M. Longissimus lumborum (LL). Steaks from these muscles were segmented into a low oxygen dark, low oxygen light, high oxygen, and PVC overwrap packaging environment for six days of retail display. There were no major differences in pH, oxygen consumption rate, or myoglobin reductase acitivity between shelf-life days and packaging environments for the muscles used in the study. The VL, TB, ST, SM, and the GM had higher levels of lipid oxidation in the later days of shelf-life storage and were higher (P < 0.05) in high oxygen packaging compared to the other three treatments. Oxygen penetration depth was greater (P < 0.05) over all storage days for the high oxygen treatment in the TB and LL as compared to the other treatments. Hunter CIE a* and b* values significantly decreased across all muscles for the high oxygen and PVC treatments. Discoloration increased significantly as storage days increased in the high oxygen and PVC treatments for the TB, SM, VL, BF, IF, GM, PM, and TM. Degree of doneness was higher (P < 0.05) for the PM, TB, and SM muscles in a high oxygen atmosphere as compared to the low oxygen light and low oxygen dark treatments. Aerobic reducing ability tended to decrease as retail shelf-life day increased. A high oxygen environment increased rancidity, oxygen penetration depth, redness values, and degree of doneness (P < 0.05) when compared to a low oxygen light and low oxygen dark modified atmosphere package.

Radiation sensitivity of E. coli O157:H7, non-O157 VTEC and Salmonella to low-dose ionizing irradiation was evaluated. Buffer-suspended E. coli O157 and non-O157 VTEC strains showed similar resistance to 300 Gy X-ray treatments, while Salmonella strains were more resistant. A dose of 1 kGy E-beam radiation reduced two groups of non-O157 E. coli mixtures and one E. coli O157:H7 group inoculated in meat by at least 4 log CFU/g. Salmonella showed only a <2 log CFU/g reduction. Sensory attributes of cooked ground beef patties were not affected (p >0.05) by irradiation. However, irradiated raw carcass muscles were more brown (p < 0.05) but displayed less intense off-aroma (p < 0.05) compared to the control during storage. Therefore, a 1 kGy treatment has the potential to improve microbiological safety with minimal effects on sensory properties of beef; it would be a suitable method for treating carcass trim before preparing ground beef.

No description available.

This study was conducted to evaluate the impact of low-dose irradiation on beef quality and sensory attributes. Beef top rounds (n=10), bottom round flats (n=10), and knuckles (n=18) were collected from a commercial meat processing facility. Paired subprimals were randomly assigned to treated (irradiated) and control (non-irradiated) groups. The treated group was irradiated with a surface dose of 1-1.5 kGy. Following treatment, subprimals were fabricated into thirds and randomly assigned to one of three aging days (0, 14, or 21). After the aging period, subprimal pieces were trimmed, cut into 2.54 cm steaks, and the resulting trimmings were ground to produce 0.113 kg patties. Steaks and patties were randomly assigned to one of two shelf-life days (2 or 4). During retail display, L*, a*, and b* measurements were taken for raw steak and patty color (0, 2, and 4 day). Steaks and patties from all treatments were evaluated by a trained sensory panel for flavor, basic taste, mouthfeel, after-taste, and texture attributes. Steaks and patties were cooked on open-faced grills, and used for cooked color analysis. Samples from across treatments were used for TBARS analysis. Differences in raw steak and patty color were seen among samples. No differences were evident between cooked steak samples; however, cooked patty color differences were observed. Further, numerous palatability attributes were impacted by treatment. Additionally, differences in TBARS values were seen. These results suggest that if chilled subprimals or carcasses were treated with low-dose e-beam irradiation, quality and palatability characteristics could be negatively impacted.