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Benchmarking U.S. beef retail cut compositionAdams, Carrie Lynn 30 October 2006 (has links)
An assortment of 1,551 retail cuts were purchased from eleven cities across the
United States to study their physical and chemical composition. Information with regard
to external fat thickness, package weight, price per kilogram, and total package price
were collected at the retail store. Cuts were purchased and later dissected into four
different separable components, separable lean, external fat (carcass and cut), seam
(intermuscular) fat, and bone and heavy connective tissue. Chemical fat analyses were
conducted on the separable lean component of each dissected cut.
Dissection data showed that cuts originating from the round had the highest
means for separable lean percentages, resulting in the lowest means for separable fat
percentages. Cuts from the rib were found to have the highest separable fat percentage
means, thus the lowest separable lean percentage means.
Chemical fat data mirrored dissection data, with round cuts having the lowest
means for percent extractable fat for the separable lean (only) and rib cuts producing the
highest means. In general, ground beef packages had a lower percentage of extractable
fat than the fat percentage that was declared on the retail package label.
This study was designed to acquire data on cuts presently available at the retail
level and compare their composition to data presented in the National Nutrient Database for Standard Reference. It must be noted that separable fat percentages are not available
for many of cuts sampled for this survey. Additionally, data reported in the Nutrient
Database encompasses only retail cuts trimmed to 1.25 cm, 0.6 cm, 0.3 cm, and 0.0 cm.
Cuts from this study consistently had fat thickness measurements between 0.0 cm and
0.3 cm; thus, there is no nutritional information in the Nutrient Database for beef cuts
trimmed to these levels.
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An innovative approach to predicting meat tenderness using biomechanical properties of meatBoleman, Randi Marburger 17 September 2007 (has links)
Biomechanical compression studies at different temperatures were conducted to
correlate the biomechanical response of raw bovine Longissimus dorsi muscles varying
in USDA Quality Grade with overall sensory tenderness scores. Phase 1 assessed the
biomechanical properties of raw 2.54 cm3 samples obtained with a Texture Analyzer
fitted with a 10 cm diameter platen which applied a constant strain of 3% for four
minutes. Muscle specimens were arranged with fibers in parallel and perpendicular
orientations to the applied force and tested at 0, 2, 4, 6, 8 and 10ðC. Initial stiffness,
final stiffness and energy dissipated of raw steak cubes with fiber orientation in parallel
and perpendicular fiber orientations were calculated using the models and technique of
Spadaro (1996) and correlated to overall sensory tenderness scores for each compression
temperature. All compression values had higher correlation coefficients with overall
sensory tenderness than did Warner-Bratzler Shear Force (WBSF). Of the prediction
equations developed, it was concluded that samples compressed perpendicularly at 2úC
were better predictors of overall sensory tenderness (R2 = 0.77) than WBSF (R2 = 0.11). Phase 2 assessed the biomechanical properties of raw steaks (2.54 cm thick) using a 2
mm diameter stainless steel probe in lieu of the platen and compressing samples 0.635
cm for 0.25 sec at -6.6, 4.4 or 10ðC. Initial stiffness (ISTFPR), final stiffness (FSTFPR)
and energy dissipated (EDPR) of raw intact steaks were calculated using a modification
of the models and technique of Spadaro (1996) and correlated to overall sensory
tenderness scores for each compression temperature. ISTFPR, FSTPF and EDPR values
regressed against overall sensory tenderness produced higher R-square values (R2 = 0.71
at 4.4úC and R2 = 0.70 at 10úC) than prediction equations using WBSF (R2 = 0.65). The
significance of this study was that sensory tenderness could be predicted rapidly and
more accurately on intact raw loin samples using a nondestructive probe measurement
than could be predicted with WBSF. This innovative technique could potentially be
used as a selection tool to ensure beef tenderness, be integrated into an on-line USDA
Quality Grading system and be utilized as a powerful non-destructive research technique.
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TENDERNESS OF CERTAIN MUSCLES FROM MATURE BEEF COWSMartins, Carlos Brunet, 1934- January 1974 (has links)
No description available.
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Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levelsWiser, Cathy 30 May 1989 (has links)
The purpose of this study was to investigate the use
of preblended, prerigor beef in reduced salt meat batters.
The functional properties of water-holding capacity, fat
binding and gel strength were evaluated. Proximate
analyses (protein, moisture and fat contents) of all
cooked samples were performed, in duplicate.
The sternomandibularis muscle (SM) was removed from
the right side of each of fifteen steers within 1 hr after
death. The control samples remained on the left side of
each carcass for 48 hr at 2°C before removal.
The muscles removed prerigor were preblended with
four different levels of salt: 1.5, 2.25, 2.5, and 3.0%.
The preblends and the postrigor SM were used to formulate batters with 1.5 or 2.5% salt. During preparation, the
batters were chopped until a temperature of 16.0 +/- 0.5°C
was reached, and the batter pH was adjusted to 5.8 with
NaOH.
Aliquots of batter were weighed into centrifuge tubes
and cooked in a 70 - 75°C water bath for 30 min. Water-holding
capacity was determined by weighing the amount of
fluid lost during cooking. After the cooked batters had
cooled, gel strength was evaluated with an Instron
Universal Testing Machine using the penetration method
with a cylindrical punch.
The mean pH of the prerigor muscles (6.70) was
significantly higher (p<0.01) than that of the control
muscles (5.66). The proximate analysis results indicated
no significant differences between treatments for the
moisture and fat contents. The mean protein content of
the 2.5% salt batter control treatment was significantly
lower (p<0.05) at 11.13%, than the four prerigor,
preblended treatments which ranged from 11.88 to 12.21%.
The 1.5% salt batter control treatment had a mean
cook loss of 9.75% and was significantly higher (p<0.05)
than the other treatments which ranged from 4.55 to 6.93%.
A red-colored cook loss fluid was observed in the
prerigor, preblended 1.5% salt final batter treatments.
This loss seemed to have no significant (p<0.05) effect on
the functional properties of the batters studied. Fat release was negligible amounting to only a few droplets
per treatment.
The four preblended treatments had significantly
stronger (p<0.05) gel strengths (0.88 - 0.97 lbs) than the
two postrigor control treatments (0.67, 0.69 lbs). Gel
strength seemed to be more dependent on the state of rigor
when salt was added than on the amount of salt added. The
evidence indicates that it is possible to make an
acceptable reduced salt product using prerigor, preblended
beef. / Graduation date: 1990
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Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during agingPetropakis, Heracles John 18 December 1970 (has links)
Graduation date: 1971
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Enhancement of beef by means of infusing a phosphate and lactate blend /Vermaak, Annerien. January 2006 (has links)
Thesis (MSc)--University of Stellenbosch, 2006. / Bibliography. Also available via the Internet.
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Investment criteria in agriculture with reference to the NorthernTerritory beef industry /McMurtrie, John Menzies. January 1974 (has links) (PDF)
Thesis (M. Ec. 1975) from the Department of Economics, University of Adelaide.
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Modeling the effects of environmental factors on finished cattleArias, Rodrigo A. January 2008 (has links)
Thesis (Ph.D.)--University of Nebraska-Lincoln, 2008. / Title from title screen (site viewed Mar. 5, 2009). PDF text: 205 p. : col. ill. ; 5 Mb. UMI publication number: AAT 3336551. Includes bibliographical references. Also available in microfilm and microfiche formats.
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Studies involving the combined aspects of live performance, carcass traits and plasma lipids in the evaluation of beef steersBrungardt, Valerian Hilary, January 1962 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1962. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 111-118).
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Current practices and future possibilities of performance recording extensively-grazed commercial beef herds in New Zealand : a thesis submitted in partial fulfilment of the requirements of the degree of Master of Agricultural Science at Lincoln University /Thomas, Craig W. January 2008 (has links)
Thesis (M. Agr. Sc.) -- Lincoln University, 2008. / Also available via the World Wide Web.
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