Meat science review - Articles - Page 2 | The National Provisioner

Meat Science Review

Utilization of dry-aged beef in premium ground beef blends

Devin A. Gredell Jordan H. McHenry Dale R. Woerner Jerrad F. Legako Terry E. Engle J. Chance Brooks J. Daryl Tatum Keith E. Belk

May 6, 2019

No Comments

Although the affordability and versatility of ground beef helped establish it as a staple in many American diets, "premium" ground beef blends are now being marketed in several foodservice and retail scenarios, adding value to lower-priced trim components and underutilized whole-muscle cuts.

Meat Science Review

Effects of marbling, postmortem aging lamb loin

Andrea Garmyn Mallorie Phelps Chance Brooks Ph.D. Mark Miller

March 7, 2019

No Comments

The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.

Meat Science Review

Investigating antibiotic resistance in the beef supply chain

Maggie Weinroth Paul Morley Keith E. Belk

February 13, 2019

No Comments

The term antibiotic resistance (AMR) can be used to describe bacteria that are not susceptible to one or more antibiotics.

Meat Science Review

Hunting compounds crucial to dry aging flavor

Further investigation of dry-aging effects on palatability attributes and metabolomics profiles of beef loins.

Derico Setyabrata Jiwon Lee Silvana Martini Jerrad F. Legako Tiago J.P. Sobreira Yuan H. Brad Kim PhD

January 16, 2019

No Comments

While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.

Meat Science Review

Ruminal bypass arginine and beef product discoloration

Supplementing beef steers with ruminal bypass arginine improves oxidative stability of aged beef loins.

Jacob Tuell Hyun-Wook Kim Juliana Guedes Jin-Kyu Seo Jon Schoonmaker Yuan H. Brad Kim PhD

December 3, 2018

No Comments

Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.

Meat Science Review

HPP and fermented beef-sausage quality, texture

Macc Rigdon Harshavardhan Thippareddi Alexander M. Stelzleni

November 12, 2018

No Comments

High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

Meat Science Review

Meat packaging for improved quality, reduced food waste

Oddvin Sørheim Ph.D. Kacie Salove

October 15, 2018

No Comments

Different types of packaging for fresh beef, lamb, pork and poultry products can be seen in retail cases across the United States. These different types of packaging were created to allow for shelf stability of product.

Meat Science Review

Mulitple-hurdle antimicrobial interventions and ground beef quality

L. Clay Eastwood Ashley Arnold Rhonda K. Miller Kerri B. Gehring Jeffrey W. Savell

August 9, 2018

No Comments

With the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) declaration of Escherichia coli O157:H7 and Shiga toxin-producing E. coli (STEC) as adulterants in non-intact raw beef products and intact raw beef products intended for non-intact use (FSIS, 2012), adding antimicrobial interventions has become standard procedure during beef harvest and further processing.

Meat Science Review

Impact of two chamber  RH on water loss in  dry-aged beef

Felipe Marinelli Silva Ana Paula Da Silva Bernardo Carolina Lugnani Gomes Sérgio Bertelli Pflanzer

July 6, 2018

No Comments

Many restaurants and artisan butcher shops are developing and producing dry-aged beef. There is, however, no official standard regarding aging conditions such as temperature, relative humidity or time.

Meat Science Review

Continued pre-harvest efforts to address Salmonella in bovine lymph nodes

Ashley Arnold

June 13, 2018

No Comments

After a series of salmonellosis outbreaks linked to ground beef that occurred annually from 2011 to 2013, FSIS released a two-year Salmonella action plan that contained 10 objectives or activities, including: "Explore the contribution of lymph nodes to Salmonella contamination" and "Pre-harvest related activities."