Yield measurement is valuable for pricing beef carcasses

2020 ◽  
Author(s):  
W. S. Pitchford ◽  
C. M. Trotta ◽  
M. L. Hebart ◽  
S. M. Miller ◽  
D. L. Rutley
Keyword(s):  
Yield Measurement ◽  
Beef Carcasses

Effects of Propranolol on Characteristics of Beef Carcasses

1973 ◽  
Vol 37 (2) ◽  
pp. 435-437 ◽  
Author(s):  
C. R. Ashmore ◽  
F. Carroll ◽  
L. Doerr
Keyword(s):  
Beef Carcasses

The Relationship between Certain Bone Measurements and Cutability of Beef Carcasses

1972 ◽  
Vol 35 (3) ◽  
pp. 518-524 ◽  
Author(s):  
G. C. Skelley ◽  
D. A. Durfos ◽  
T. E. Bonnette
Keyword(s):  
Beef Carcasses ◽  
The Relationship

Removing Excess Subcutaneous and Internal Fat from Beef Carcasses before Chilling

1989 ◽  
Vol 67 (4) ◽  
pp. 881-886 ◽  
Author(s):  
J. W. Savell ◽  
R. H. Knapp ◽  
M. F. Miller ◽  
H. A. Recio ◽  
H. R. Cross
Keyword(s):  
Beef Carcasses

Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups1

2003 ◽  
Vol 81 (2) ◽  
pp. 441-448 ◽  
Author(s):  
A. M. Wyle ◽  
D. J. Vote ◽  
D. L. Roeber ◽  
R. C. Cannell ◽  
K. E. Belk ◽  
...  
Keyword(s):  
Beef Carcasses

scholarly journals PSIII-1 A preliminary study to investigate the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 233-234
Author(s):  
Colin Chun ◽  
Wanjun Wu ◽  
Amelia Welter ◽  
Travis O'Quinn ◽  
Geraldine Magnin ◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Lipid Content ◽  
Crosslink Density ◽  
Troponin T ◽  
Collagen Content ◽  
Aging Period ◽  
Relative Contribution ◽  
Beef Carcasses ◽  
Trained Panel ◽  
Longissimus Lumborum

Abstract The objective of this study was to identify the relative contribution of tenderness factors for 3 beef muscles with similar tenderness ratings. Longissimus lumborum (loin), tensor fascia latae (tri-tip) and gastrocnemius (heel) were collected from 10 USDA choice beef carcasses, fabricated into steaks and assigned to a 5 or 21 d aging period (n=60). Heel had the greatest relative troponin-T degradation %, followed by tri-tip and loin (68.10, 53.42 and 35.01 % respectively; P< 0.01). Tri-tip had the longest sarcomere, followed by heel and loin (3.01, 2.59 and 1.71 µm, respectively; P < 0.01), and heel increased in sarcomere length from 5 to 21 d of postmortem storage (2.49 vs 2.70 µm; P< 0.05). As expected, heel had the greatest collagen content, followed by tri-tip and loin (6.06, 3.98 and 2.76 mg/g of muscle tissue, respectively; P< 0.01), and collagen content decreased for all cuts from 5 to 21 d of postmortem storage (4.64 vs 3.90 mg/g muscle tissue; P< 0.05). Out of the 3 cuts, heel had the highest collagen crosslink density (0.20 mol/mol collagen; P< 0.05), while loin and tri-tip did not differ (0.13 and 0.15 mol/mol collagen, respectively; P >0.05). Collagen crosslink density increased for all cuts from 5 to 21 d of postmortem storage (0.14 vs 0.20; P< 0.01). Heel had lower lipid content than the others (2.68 %; P< 0.01), while tri-tip and loin did not differ in lipid content (8.24 vs. 6.99 %; P >0.05). Loin was ranked by the trained panel to have the highest overall tenderness, while tri-tip and heel did not differ in overall tenderness (P >0.05). The overall tenderness value for heel was positively correlated with troponin-T degradation (P< 0.01). On the other hand, overall tenderness value for loin was negatively correlated with lipid content (P< 0.05), and overall tenderness value for tri-tip was negatively correlated with collagen content (P< 0.05). These results indicated that each beef cut had a unique profile of tenderness contributors.

Using Indicator Bacteria and Salmonella Test Results from Three Large-Scale Beef Abattoirs over an 18-Month Period To Evaluate Intervention System Efficacy and Plan Carcass Testing for Salmonella

2007 ◽  
Vol 70 (12) ◽  
pp. 2732-2740 ◽  
Author(s):  
JOHN R. RUBY ◽  
JUN ZHU ◽  
STEVEN C. INGHAM
Keyword(s):  
Lactic Acid ◽  
Large Scale ◽  
Microbial Contamination ◽  
Test Results ◽  
Microbiological Contamination ◽  
Negative Results ◽  
Intervention Process ◽  
Beef Carcasses ◽  
Causative Factors ◽  
Plate Counts

To develop a process for predicting the likelihood of Salmonella contamination on beef carcasses, we evaluated the influence of several possible causative factors (i.e., year, abattoir, day of week, month, and intervention system components) on the risk of Salmonella and indicator organism contamination. Hide and carcass sponge samples were collected in 2005 to 2006 in six steps at three abattoirs in the East (A), Midwest (B), and Southwest (C) United States. Each abattoir used the same intervention system. Samples were analyzed for aerobic plate counts (APCs; n = 18,990) and Enterobacteriaceae counts (EBCs; n = 18,989) and the presence or absence of Salmonella (n = 5,355). Our results demonstrated that many factors play a significant role in the level of microbial contamination of beef carcasses. Overall, Salmonella prevalence and EBC levels were significantly higher in 2006 than in 2005. APCs and EBCs were highest in abattoirs A (3.57 log CFU/100 cm2) and B (1.31 log CFU/100 cm2). The odds of detecting a positive Salmonella isolate were greatest in abattoir C and lowest in abattoir A. Across the three abattoirs, the overall intervention process effectively reduced microbiological contamination. Salmonella prevalence fell from 45% (preevisceration) to 0.47% (postchilled–lactic acid), and there were APC and EBC reductions of 5.43 and 5.28 log CFU/100 cm2, respectively, from hide-on to postchilled–lactic acid samples. At each abattoir, composites of three individual EBC-negative carcass samples yielded Salmonella-negative results 97 to 99% of the time. These results suggest the possibility of using indicator test results to accurately predict the absence of Salmonella in a beef carcass sample.

scholarly journals Prevalence of Escherichia coli O157:H7 in beef cattle at slaughter and beef carcasses at retail shops in Ethiopia

2017 ◽  
Vol 17 (1) ◽  
Author(s):  
Rosa Abdissa ◽  
Woynshet Haile ◽  
Akafete Teklu Fite ◽  
Ashenafi Feyisa Beyi ◽  
Getahun E. Agga ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Beef Cattle ◽  
Escherichia Coli O157 ◽  
Beef Carcasses
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