It has long been known Prime-grade beef is often more tender than Select-grade beef, but the biological factors for the difference have not been well-defined.

Meat Science Review

Superoxide Dismutase Activity and beef tenderness

Evaluating the relationship between Superoxide Dismutase  Activity and Tenderness of USDA Prime and Select-grade beef.

Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins

June 16, 2017

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.

Meat Science Review

Mechanism of tenderness in distillers grains-fed cattle

Chris R. Calkins Michael D. Chao

November 5, 2014

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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 Meat Industry Hall of Fame Dinner and Awards Ceremony will recognize the prestigious Class of 2019, on the evening of Jan. 27, 2020, in Atlanta, GA. This Elite Networking Event is co-located with the International Production & Processing Expo (IPPE).

The National Provisioner

November 2019

Check out the November 2019 issue of The National Provisioner, featuring our cover story on FoodMaven's mission to minimize food waste in the supply chain, the 2020 Consumer Trends Report, and much more.

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Independent Processor

October 2019

Check out the October 2019 issue of Independent Processor, featuring our cover story on Patak Meat Products, the continuing growth of the meat snacks market, and much more.

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