Keith E. Belk

Meat Science Review

Validating meat color-measurement devices

Keith E. Belk Ann Hess Mahesh N. Nair Conrad Schelkopf Joanna Swenson

October 17, 2019

Consumers tend to use color for judging meat quality and safety, and oftentimes color is a critical component of their purchase decision. Therefore, industry considers meat color as one of the most important considerations for determining shelf life of products.

Meat Science Review

Poultry chilling and shelf life

Effects of water chilling vs. air chilling on shelf life of poultry products

Keith E. Belk Aeriel Belk David Coil Toni L. Duarte Jonathan Eisen Jennifer N. Martin Jessica L. Metcalf Xiang Yang

September 12, 2019

No Comments

In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).

Meat Science Review

Utilization of dry-aged beef in premium ground beef blends

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

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

Investigating antibiotic resistance in the beef supply chain

Keith E. Belk Paul Morley Maggie Weinroth

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.

Illustration of the CRISPR-Cas9 system containing Cas9 protein and guide RNA

Meat Science Review

Sequence-specific removal of STECs via CRISPR-Cas9 system

Keith E. Belk Ifigenia Geornaras Mo Jia Hua Yang

February 20, 2018

No Comments

Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) and CRISPR-associated proteins (Cas) together comprise the CRISPR-Cas system.

Meat Science Review: Marbling still drives U.S. consumer beer-flavor preferences

Keith E. Belk R. J. Delmore Dustin L. Pendell J. Daryl Tatum Egan J. Webb Dale R. Woerner

December 2, 2014

No Comments

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.

Meat Science Review

Aging time vs. retail consumer perception

The effect of extended postmortem aging periods on the shelf-life and eating qualities of beef intended for retail sale.

Keith E. Belk Erin D. Karney, Colorado State University J. Daryl Tatum, Colorado State University Dale R. Woerner, Colorado State University

December 4, 2013

No Comments

Even though postmortem aging has been widely accepted as the predominant technique for improving the tenderness and overall eating experience of beef, retailers are hesitant to age beef for extended time periods prior to placing it in the retail case because product “freshness” is reduced and a shorter display life may be realized.