The effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P<0.05) of postrigor infraspinatus muscle as measured by sensory panel, and numerically higher, though insignificant (P>0.05), sensory scores for postrigor longissimus muscle. However, no improvements (P>0.05) in tenderness of prerigor CaCl₂ injected muscles were observed due to blade tenderization. Objective and subjective measurements revealed that prerigor CaCl₂ injected muscles were less tender (P<0.05) than postrigor muscles independent of blade tenderization. Furthermore, steaks from prerigor CaCl₂ injected cuts had lower (P<0.05) texture scores for both muscles and flavor scores for infraspinatus samples, as well as higher microbial counts (P<0.05) than samples from postrigor muscles. Increased aging from 3 days to 7 days resulted in improved (P<0.05) tenderness, but also resulted in decreased (P<0.05) flavor, texture, color, and overall appearance scores, as well as increased (P<0.05) TBA values and microbial load. / Master of Science

Prostaglandin F2α (PGF2α) is commonly given to female cattle intramuscularly (IM) for the synchronization of estrus. A novel site for administration of PGF2α that improves beef quality assurance is the ischiorectal fossa (IRF). The objective of this study was to determine whether administration of PGF2α in the IRF results in a similar physiologic response to administration of PGF2α given IM. Yearling angus-cross heifers (n=112) were blocked by weight and randomly assigned within blocks to be injected with 5 mL PGF2α either IM in the neck or in the IRF. Blood samples were taken at 0, 8, 16, 24, 36, and 48 h post-injection. Serum samples were analyzed for progesterone concentration using a radioimmunoassay. Progesterone concentration curves for each heifer were plotted to determine luteolysis. The median times to luteolysis for neck and IRF injections were 18.1 hrs and 20.0 hrs, respectively (p=0.06). Angus cross commercial beef cows (n=1471) at least 30 days post-partum were blocked by age and randomly assigned to be injected with 5 mL PGF2α either IM in the neck muscle or in IRF as part of a 7-Day CO-Synch + CIDR ovulation protocol. Pregnancy diagnosis was performed via ultrasound at 60 days post insemination. Results were analyzed with Proc Glimmix (SAS). Pregnancy rates for neck and IRF injections were 52.6% and 57.2%, respectively (p=0.06). In summary, injection of PGF2α in the IRF for estrus synchronization and lysis of the corpus luteum did not differ from injection in the neck muscle. Utilizing the ischiorectal fossa as an injection site for PGF2α may be considered as an alternative that more closely aligns with beef quality assurance objectives. / Master of Science

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Call number: LD2668 .T4 1984 J375 / Master of Science

No description available.

The 2011 National Feeder Cattle Audit evaluated 42,704 cattle in 260 lots from 12 Texas and five Nebraska feedyards to determine BQA adherence, the effects prior management and transportation practices had on feedyard performance and health, and established industry benchmark data so that future advancements and improvements in beef quality related areas can be monitored. This study suggested most feedyard managers and some cow-calf producers and stocker operators have implemented Beef Quality Assurance plans into their respective operations. Survey data documents that the many stakeholders in the beef cattle industry have followed BQA guidelines in an effort to improve the quality and safety of beef being produced. The lots of cattle traveled an average distance of 468 miles from their origin to the feedyard and spent an average of 185.7 days on feed. The majority of the lots were from a single-source origin. Of the cattle where feedlot performance data was available, they gained an average of 3.2 lb/day and converted at 6.2:1. Across all lots, the average animal cost per day was $3.30. Cattle in the feedyard appeared healthy with a 1.7% average death loss and 19.6% average morbidity rate. Processing costs averaged $14.47 per animal, and medicine costs were $5.22 per animal in the lot. The majority of lots had lot tags present in their ear (98.8%), were branded with at least one hide brand (64.3%) and were polled (79.8%). The cattle had primarily a solid hide color (70.7%) and were black (49.6%). Lots appeared uniform with 82.9% being termed slightly to extremely uniform and only 17.1% of the evaluated lots being assessed as slightly to extremely variable. Cattle that traveled further distances to the feedyard had higher processing costs, but in turn did not have differences in medicine costs through the finishing period. It appears the industry will need more communication across the different segments to ensure a sustainable future. Continuing to track cattle origin and what management practices have been done will be important so that cattle can be received with the appropriate processing protocol. Across-segment collaboration and communication provides economic opportunities for beef cattle producers.

Tennessee Beef Quality Assurance (BQA) programs teach beef producers the importance of quality within beef industries. BQA programs assure consumers of the quality and safety of supplied beef, as well as the environmental orientation of farm production practices (Tsakiridis et al., 2021). Any active BQA certificate holder in Tennessee can apply for the Tennessee Agricultural Enhancement Program (TAEP). TAEP significantly benefits both farmers and the economy. The TAEP is a cost-share system funding over $106 million dollars funding over thirty-seven thousand programs in the agricultural community statewide (Farm Bureau, Tennessee 2019 Resolutions, 2019). The cost-share program aids farmers to begin projects that could not have been financially feasible if the cost-share program was not available (Menard et al., 2019). The BQA program is an educational program taught as Cooperative Extensions efforts. The program aims to predominately adult beef cattle producers. Andragogy, also known as adult learning theory, was created by Malcolm Knowles to effectively teach adults. In this study, qualitative methods and quantitative methods were used to accurately identify how andragogy is being used in Tennessee BQA programs. The results showed Extension agents followed the seven-step andragogical design process and showed that BQA participants have the six andragogical principles. Recommendations for future research were identified to adapt the Andragogy in practice inventory for instructors, conduct a research study that addresses counties with smaller participation, and conduct studies with county agents in early career stages. Recommendations for the Tennessee BQA program are to have trainings for Extension agents around the andragogical process and to reevaluate the requirement for additional programs. / Master of Science in Life Sciences / Since BQA was established in 1987 by the Beef Checkoff, trainings across 47 states have been implemented to guide beef producers with the tools and training necessary to assure animal health and well-being. The program is an educational program that is typically taught by Extension education. Extension education was established by the Smith-Lever Act in 1914 which was established for the educational outreach of the Land-Grant institution for the growth of rural areas across the United States. This study aimed to identify how adult learning theory, andragogy, is used in Tennessee BQA programs and to make appropriate recommendations to ensure program effectiveness. This study is important to identify educational effectiveness in the BQA program and to ensure program participants are implementing program objectives to ensure the goals and purposes of the BQA program.

Studies were conducted to determine the effects of collagen level, fiber alignment, frozen storage and oven temperature on cooking characteristics and the dimensional and structural changes of restructured beef steaks. Three replicates of high (HC) and low collagen (LC) raw materials similar in proximate composition, salt content, pH and physical measurements but different in total collagen were manufactured and stored for either 40, 85 or 130 days before cooking by broiling or roasting. HC steaks tended to require less time for heat to penetrate than LC steaks. Collagen levels did not significantly (P>O. 1) affect cooking losses and physical measurements except the width (WI) at he narrow end. Effects of storage were not different for all cooking losses except evaporation losses nor for physical measurements except WI and the longest axis (Ll). Cooking treatments affected all cooking losses and physical measurements except the midpoint thickness of the steak. Random fiber steaks tended to need less time to reach each end-point temperature than aligned steaks. Orientation of fibers had no effect (P>O.l) on cooking losses and physical measurements except Ll and the straight region (L2) on the perimeter of the steak. Broiling yielded higher evaporation and total cooking losses than roasting. Drip losses were not different between heating methods. For both collagen levels and fiber alignments, site 1 (apex of the dome) had higher residual moisture and fat contents than site 3 (no visible change occurred). The possible mechanism for dome formation considers that: 1) complete layers of parallel muscle fibers form heavy barriers; 2) sufficient binding exists between meat pieces to form a dome; 3) excessive protein films (coat) cover meat particles; 4)a dense protein matrix traps moisture and fat components; 5)additional denatured collagen provides strength to support the dome; and 6) "microvoids" exist within the dome with larger voids in the vicinity of the dome. A possible mechanism for channel development is based upon the following observations: 1) sufficient layers of parallel muscle fibers are lacking; 2) insufficient binding exists between meat pieces; 3) insufficient protein films (coat) cover this area; 4) poor protein matrix allows more moisture and fat components to escape into the atmosphere and meat drippings; 5)prominent channels are located between muscle strands connecting the interior and exterior portions of the steak; and 6)voids are located on the steak surface among parallel muscle fibers. / Master of Science

In this study, potential of high hydrostatic pressure (HHP) and essential oils (EOs) as natural antimicrobials was evaluated to produce E. coli safe and quality beef product. First, the individual and combined effects of antimicrobial activity (minimum inhibitory concentration) of basil, black cumin, cilantro, cumin, fenugreek, ginger, oregano, black pepper, rosemary, thyme, turmeric oil emulsions on E. coli ATCC 25922 with and without HHP treatment were evaluated. Cumin, oregano and thyme EOs showed highest antimicrobial activity against E. coli ATCC 25922. The synergy of selected EOs against E. coli ATCC 25922 was determined using the checkerboard method to obtain fractional inhibitory concentration index. Although their combinations did not show synergy, they expressed synergy when combined with HHP (400 MPa, 10 min, 20 °C) and the best combination was cumin and oregano EOs with HHP. Effects of HHP and EO combinations on inactivation of E. coli ATCC 25922 in beef were investigated using response surface methodology (RSM). Statistical analysis showed the model was significant for predicting log reduction with high accuracy. The significant model terms were pressure and time. Compared to control, HHP/EO treated samples showed no-post growth when stored up to 120 days at 4°C. Presented results suggests that the combination of HHP and antimicrobials has not only improved the process parameters (lowered pressure, time, and EO concentration) but also prevented recovery of E. coli ATCC 25922 during storage. RSM was employed to analyze the synergistic effects of HHP and EOs on beef quality (color, texture and lipid oxidation). Color indices were significantly affected by pressure, time and their interactions. Above 400 MPa the discoloration was similar to cooked beef and EO addition did not help color improvement. However, EOs showed significant antioxidant activity on both treated and untreated samples during storage. In conclusion, there is a great potential of HHP and EO combinations to enhance pathogen inactivation while keeping the quality of beef. Moreover, presence of EOs can prolong the shelf life of pressure treated beef. Therefore, the combination of HHP and EO is very promising for meat industry. / Ph. D. / Meat is a natural source of protein, essential vitamins, which makes it a nutrient-rich source of a healthy diet as well as an ideal environment for food-borne pathogens and spoilage bacteria. It is therefore essential to preserve very perishable meat products in terms of microbial contamination. As an alternative to many preservation methods such as chilling, canning, curing, smoking, dehydrating and heat treatment, a non-thermal mild food preservation technology of high hydrostatic pressure processing (HHP) is proposed for inactivating the most common meat contaminant bacteria of <i>E. coli</i>. Essential oils (EOs) can provide a solution for pasteurization requirements and reducing quality losses associated with HHP treatment. In this study the synergistic effect of selected EOs (basil, black cumin, cilantro, cumin, fenugreek, ginger, oregano, black pepper, rosemary, thyme, turmeric oil emulsions) and HHP technology on inactivation of <i>E. coli</i> ATCC 25922 on contaminated meat cuts were investigated. Experimental design and statistical analysis were conducted using response surface methodology (RSM). Combination of HHP/EO treated samples showed no-post growth of <i>E. coli</i> ATCC 25922 when meat samples were stored up to 120 days at 4°C. Presented results are suggesting that HHP in combination with EOs has increased the log reduction of <i>E.coli</i> and as well, decreased the quality losses (color, lipid oxidation textural analysis) compared to control samples where HHP is applied alone. As a conclusion, this study shows that there is a great potential of HHP and EO combinations to enhance pathogen inactivation while keeping the quality of beef.

Beef constitutes an important part of many consumers’ diets. Beef is the most consumed red meat in South Africa. Consumer perceptions can affect the whole supply or value chain of beef. Recently there has been increased interest in food safety; greater concern for environmental and animal welfare issues, increased importance of eating quality and healthy food as well as the greater role of food services. The demand for beef is no longer limited to economic factors alone but to non-economic factors as well. Consumers of beef in Alice have become more concerned about meat-borne risks and personal health. This research prioritized the exploration of the beef consumers’ (i) self-perception (ii) price perception (iii) benefit perception [in the form of – (a) value perception and (b) quality perception]. The study was conducted in the Eastern Cape Province specifically in Alice town and the surrounding rural areas (Ntselamanzi, Gaga, Hillcrest, Gqumashe, and Dyamala) of the Nkonkobe municipality. Anyone who admitted to eating beef and at the point of data collection bought beef for their own consumption or family consumption was deemed as a unit of analysis. Non – probabilistic sampling techniques which included accidental and random sampling were used to collect data from 100 interviewees. A semi structured questionnaire was used to analyse the perceptions and attitudes of beef consumers. The respondents were asked to indicate their agreement or disagreement with 47 statements or items presented on either five alternatives in a Likert scale scored from 1 (strongly disagree) to 5 (strongly agree) or a six Likert scale ranging from 1 (very low) through 5 (very high) to 6 (I do not know).The data was analysed using SPSS. It was discovered that beef consumers did not consider either intrinsic or extrinsic cues in isolation when purchasing beef but rather all characteristics contribute to the final perception. The Alice consumer market is heterogeneous and consists of different races with different cultures and market segments with varying needs and preferences. The results showed that five factors were extracted from forty seven items Factor 1: Information reliance and quality indication; Factor 2: convenience; Factor 3: Traceability and animal Welfare; Factor 4: Health and safety Conscious and Factor 5: Price and Branding. Furthermore, four main consumer segments emerged as - Segment 1: Informed buyers; Segment 2: Elite buyers; Segment 3: Health & safety conscious buyers and Segment 4: Apathetic buyers. The cluster analysis shows that quality is a subjective concept that is informed by a consumer’s personal taste and preferences. Taste and preferences inform the consumer’s effective demand which in retrospect is informed by the consumer’s socioeconomic status.