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Full-Text Articles in Life Sciences

The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness, Jessica Mcclellan Hadfield Aug 2019

The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness, Jessica Mcclellan Hadfield

All Graduate Theses and Dissertations

The objective of this study was to determine the influence of quality grade (QG) and degree-of-doneness (DOD) on thermophysical properties of beef strip steaks. The “Prime” eating experience must be marketed to compete with cheaper protein sources, and so palatability is a major concern with beef products. Thermal and physical properties help shed light on the impacts various components have on beef palatability, mainly tenderness and juiciness. Warner-Bratzler shear force (WBSF) and the textural property of springiness are both influenced by a combination of QG and DOD. This is also true for viscoelasticity and the degradation of myosin and sarcoplasmic ...


Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim Jan 2018

Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim

Theses and Dissertations--Animal and Food Sciences

The effects of dietary ingredients on the proteome profile of postmortem beef longissimus lumborum (LL) muscle were evaluated. In the first experiment, the influence of dietary ractopamine on the whole-muscle proteome of beef LL was examined. Five proteins were differentially abundant between ractopamine-fed (RAC) and non-ractopamine fed (CON) groups. The differentially abundant proteins were over-abundant in RAC and were related to muscle structure development (F-actin-capping protein subunit beta-2 and PDZ and LIM domain protein-3), chaperone (heat shock protein beta-1), oxygen transportation (myoglobin), and glycolysis (L-lactate dehydrogenase A chain). These findings indicated that ractopamine influences the abundance of proteins associated with ...


Four Legs Good, Two Legs Bad: How Slaughterhouse Safety Hasn’T Kept Up With The Times, Emily Ziemski Dec 2017

Four Legs Good, Two Legs Bad: How Slaughterhouse Safety Hasn’T Kept Up With The Times, Emily Ziemski

Capstones

From legal loopholes and outdated rules to undetectable infections and understaffing, the United States Department of Agriculture may not be doing all it can to make sure the American public’s health isn't at risk. As the people of the United States consume over 500 million pounds of beef a year, food safety policy and slaughterhouses are falling behind in proper procedural measurements in the beef industry.

emziemski.com/capstone


Prevalence Of Salmonella Species And Escherichia Coli O157:H7 In Organically Managed Cattle And Food Safety Status Of Selected Meat Products, Joshua Raymond Nazareth Jan 2017

Prevalence Of Salmonella Species And Escherichia Coli O157:H7 In Organically Managed Cattle And Food Safety Status Of Selected Meat Products, Joshua Raymond Nazareth

Graduate Theses and Dissertations

Beef is an important source of food for consumers, thus requiring the safety of beef products important when considering the potential for a foodborne related illness. The food safety status of ground beef and fermented sausage products was examined in the literature along with interventions applied to reduce food safety risk. Ground beef was found to be a more important contributor to foodborne illnesses traced back to beef, and, undercooked ground beef was frequently associated with E.coli O157:H7 outbreaks. Salmonella spp., and E.coli O157:H7 are frequently associated with ground beef. Fermented sausage products were found to ...


Antibacterial Effects Of Proteases On Different Strains Of Escherichia Coli And Listeria Monocytogenes, Hanan Eshamah Aug 2013

Antibacterial Effects Of Proteases On Different Strains Of Escherichia Coli And Listeria Monocytogenes, Hanan Eshamah

All Dissertations

Escherichia coli O157:H7 and Listeria monocytogenes are pathogens that have received special attention by federal agencies, food safety researchers and food industries due to their economic and human health impact. To reduce the presence of these pathogens, alternative interventions have been studied. However, increasing consumer's demand for natural ingredients has made the investigations of effectiveness of natural antimicrobials necessary. In this study, in vitro antimicrobial activity of bromelain and papain against E. coli JM109 and L. monocytogenes was investigated. Furthermore, actinidin and papain were evaluated to reduce populations of L. monocytogenes strain and three mixed strains of E ...


The Antimicrobial Activity Of Cold Pressed Terpeneless Valencia Orange Oil At Cold Temperatures, Sean Jeffrey Pendleton May 2011

The Antimicrobial Activity Of Cold Pressed Terpeneless Valencia Orange Oil At Cold Temperatures, Sean Jeffrey Pendleton

Theses and Dissertations

This research was undertaken to identify an antimicrobial for use during chilling in beef processing, including periods of temperature abuse, as well as to evaluate membrane filtration as means to remove essential oils from bacteria to prevent further antibacterial action. Cold pressed terpeneless Valencia orange oil was examined in combination with various temperatures (37°C, 10°C, and 4°C) to determine its antimicrobial activity against various strains of bacteria. The strains were tested using a ninety-six well microtiter plate method, with or without membrane filtration. The compound 2, 3, 5-triphenyl tetrazolium chloride was used as a growth indicator. Serial ...


Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A. Maughan May 2011

Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A. Maughan

All Graduate Theses and Dissertations

Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies ...


Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani Dec 2008

Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani

All Graduate Theses and Dissertations

Liver off-flavor is a sporadic problem that limits the consumer acceptance of several beef chuck muscles, including the infraspinatus (flat iron steak). Residual blood hemoglobin is known to contribute to liver off-flavor development. This study was conducted to evaluate factors affecting development of liver off-flavor after cooking of beef chuck (shoulder) muscles. The study was conducted in three parts. The objective of part 1 was to determine effects of muscle (infraspinatus, longissimus dorsi, serratus ventralis, supraspinatus, teres major) and processing (with or w/o carcass electrical stimulation) on residual blood hemoglobin content and total pigment content of raw muscle and ...


The Effects Of A Calcium Pectinate Film Upon Shrinkage, Palatability And Surface Microbial Growth On Carcasses And Selected Beef And Poultry Cuts, Clifford Arthur Stubbs May 1980

The Effects Of A Calcium Pectinate Film Upon Shrinkage, Palatability And Surface Microbial Growth On Carcasses And Selected Beef And Poultry Cuts, Clifford Arthur Stubbs

All Graduate Theses and Dissertations

A process in which low methoxyl pectin is applied to the surface of meat carcasses and poultry to reduce shrinkage, maintain color and improve shelf life was evaluated. A 3.0 percent aqueous low methoxyl pectin (acidified with 1.4 percent acetic acid if required) was applied to beef, lamb and turkey carcasses by spraying and caused to form a gel coating by overspraying with a 3.5 percent calcium chloride salt solution.

Turkey carcasses treated with acidified pectin or acidified pectin after 3.0 percent acetic acid dip for 30 seconds were not significantly improved in shelf life over ...


Chemical And Physical Properties Of Various Fractions Of Connective Tissue Proteins Of Bovine Muscle , Madge Miller Jan 1954

Chemical And Physical Properties Of Various Fractions Of Connective Tissue Proteins Of Bovine Muscle , Madge Miller

Retrospective Theses and Dissertations

No abstract provided.


Some Factors Influencing The Slicing Quality And The Palatability Of Canned Beef , Mary Eloise Green Jan 1949

Some Factors Influencing The Slicing Quality And The Palatability Of Canned Beef , Mary Eloise Green

Retrospective Theses and Dissertations

No abstract provided.


Histological, Physical, And Organoleptic Changes In Three Grades Of Beef During Aging , Dorothy Lucile Harrison Jan 1947

Histological, Physical, And Organoleptic Changes In Three Grades Of Beef During Aging , Dorothy Lucile Harrison

Retrospective Theses and Dissertations

No abstract provided.


Collagen And Elastin Content Of Four Beef Muscles Aged Varying Periods Of Time , Inez Prudent Jan 1947

Collagen And Elastin Content Of Four Beef Muscles Aged Varying Periods Of Time , Inez Prudent

Retrospective Theses and Dissertations

Collagen and elastin determinations were made on samples from four muscles of two beef animals: one a steer which was graded good by United States standards, and the other an eight-year-old dairy cow graded cutter, or next to the lowest grade by these same standards. The roasts were stored 1, 2, 5, 10, 20, or 30 days at 34° to 36°F in the college meat cooler. At the end of the storage period, samples of the roasts both cooked and uncooked were kept at -30°F until chemical analysis was made. Because samples were necessarily small, micro-methods were employed ...


Changes In Palatability, Microscopic Appearance And Electrical Resistance In Beef During The Onset And Passing Of Rigor And During Subsequent Storage , Pauline Constance Paul Jan 1943

Changes In Palatability, Microscopic Appearance And Electrical Resistance In Beef During The Onset And Passing Of Rigor And During Subsequent Storage , Pauline Constance Paul

Retrospective Theses and Dissertations

No abstract provided.