Items Tagged with 'meat science review'
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Shopper Loading Grocery Bags Into Trunk
Meat Science Review

How consumers handle fresh beef products

Once it leaves the store… Consumer's mishandling of fresh beef products creates potential food-safety risk, despite education attempts.
Derek Griffing Christy Bratcher Jacqueline Kochak
June 5, 2019
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To provide educators, the industry and ultimately consumers with more knowledge about proper handling behaviors (and accountability for food-safety problems), the team sought to learn more about how consumers handle fresh beef they buy in the store.
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Dry-aged Beef
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
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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.
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PCA Analysis of Identified Metabolites
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
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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.
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Beef Product Discoloration
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
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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.
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Meat Science Review
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
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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.


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