Articles Tagged with ''meat science review''

Loss of sensory quality in muscle foods is often caused by lipid oxidation, which can be inhibited by the use of antioxidants.

The 2011 National Beef Quality Audit showed that beef retailers and foodservice operators identified beef flavor as the primary attribute of importance when defining eating satisfaction.

In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.

The standard method of determining microbial populations in meats involves time-consuming microbial plate counts

Tenderness, juiciness and flavor are commonly known as the main attributes that describe beef palatability, with tenderness being most important to consumers.

For prepared, frozen muscle foods, the most important quality attributes to the consumer are flavor and texture

Because of weather conditions, beef cattle often experience periods of inadequate nutrition while grazing native range.

Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.

The beef market has constantly been under the pressure of evolving consumer preferences for taste, consistency and health, to name a few.

Consumers routinely use product color and appearance to select or reject products, and suppliers of muscle food products must also create and maintain the desired color attributes.