Cattlemen's Day, 2009

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Thermal process with additional drying provides proper lethality for controlling pathogens during jerky production

Getty, K.J.K.; Harper, N.M.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

The New Mexico Department of Health linked salmonellosis to beef jerky in 2003 after 26 individuals became ill; this prompted a recall of nearly 21,600 lb of product. Following this incident, the USDA’s Food Safety and ...
Spotlight on dry aging beef: effects of loin type, aging methods, and aging time

DeGeer, S.L.; Hunt, M.C.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Dry aging is an old-time process used to produce a high quality beef product marketed to high-end customers. Its most unique quality is the distinctive dry-aged flavor. Dry aging has been accomplished through many protocols ...
Near-infrared tissue oximetry of beef longissimus muscle for the improvement of meat color and meat color stability

Mohan, A.; Hunt, M.C.; Houser, T.A.; Barstow, T.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Meat color as perceived by consumers serves as a valuable guide for assessing overall quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen ...
Needle-free injection enhancement of beef improves tenderness but slightly increases microbial translocation

Sutterfield, A.; Phebus, R.K.; Crow, B.A.; Dikeman, M.E.; Grobbel, J.P.; Hollis, L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...
Aging improves tenderness of longissimus muscle steaks from fed mature cows

Gipe, A.N.; Hutchison, S.; Unruh, J.A.; Marston, T.T.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Steaks from cows are tougher than those from young steers and heifers. This difference is often attributed to the increased cross-linkage of collagen in muscle of mature animals that is considered very stable and more ...

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