Browsing Food Science Institute by Subject "Cattle"

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Browsing Food Science Institute by Subject "Cattle"

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  • Gipe, A.N.; Marston, T.T.; Higgins, James J.; Hutchinson, Stacy L.; Unruh, John A. (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 ...
  • Hutchinson, Stacy L.; Marston, T.T.; Hunt, Melvin C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged cows. Cow meat is known to be tougher than meat from young steers and heifers, and it typically has a less desirable, ...
  • Hutchinson, Stacy L.; Hunt, Melvin C.; Marston, T.T.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Enhancement of steer and heifer meat has become a common practice, especially for some large retailers in the United States, because it increases the weight of salable product and decreases variability in tenderness and ...
  • Hijaz, F.; Smith, J. Scott; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Anhydrous ammonia is used as a refrigerant in large warehouses for cooling meats, fruits, vegetables, milk, and other products. Ammonia offers several advantages over other refrigerants; it does not harm the ozone layer ...
  • Mayer, A.L.; Gunderson, J.A.; Lobaton-Sulabo, A.S.; Boyle, Elizabeth A. E.; Houser, Terry A.; Higgins, James J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    The Centers for Disease Control and Pre- vention estimate that 2,500 people become infected with listerosis each year by consuming food containing Listeria monocytogenes. Certain ready-to-eat meat and poultry products, ...
  • Ameri, F.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Heterocyclic amines (HCAs) are carcinogenic and mutagenic compounds found at a level of parts per billion in grilled fish and meats. Since the connection between consumption of dietary carcinogens and risk of different ...
  • Hutchinson, Stacy L.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, darker color. It is generally assumed that cow meat will need to be ground or have some form of post-mortem tenderization ...
  • Neill, S.; Marston, T.T.; Higgins, James J.; Unruh, John A.; Jaeger, John R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Mature cows are typically removed from the cow herd for various reasons, such as reproductive inefficiency and poor performance. It has been estimated that as much as 15 to 25% of a ranch’s revenue may be from cull cows. ...
  • Neill, S.; Marston, T.T.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Jaeger, John R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Mature cows are culled from herds for reasons such as poor performance and failure to rebreed. When these cows are removed from the herd, they are typically in thin condition and potentially can be fed to gain weight and ...
  • Black, P.L.; Parsons, G.L.; Shelor, M.K.; Karges, K.K.; Gibson, M.L.; Dikeman, Michael E.; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Rapid expansion of fuel ethanol production has made available abundant supplies of distillers grains with solubles, which are well-suited as a substitute for cereal grains in finishing cattle diets. Several recently ...
  • Gadgil, P.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Treating food with ionizing radiation improves product safety and helps maintain quality. The main selling point of irradiated foods is that it is microbially safe. Beginning in October 2002, companies could petition the ...
  • Neill, S.; Marston, T.T.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Approximately 16% of cattle slaughtered in the United States are cows. When these cows are removed from the herd, they are typically in thin condition. Steaks from these cows are considered tougher than those from young ...
  • Mohan, A.; Houser, Terry A.; Barstow, T.E.; Hunt, Melvin C. (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 ...
  • Sutterfield, A.; Crow, B.A.; Grobbel, J.P.; Phebus, Randall K.; Dikeman, Michael E.; Hollis, Larry C. (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 ...
  • Raines, C.; Hunt, Melvin C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing decisions. Understanding how ground cow meat discolors is, and will continue to be, very important as a large influx of ...
  • Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat products, but color is the major factor affecting purchasing decisions. According to some researchers, tenderness is the ...
  • Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (HiO2) modified atmosphere packaging (MAP) has a desirable bright red display color but may have increased off- flavors ...
  • Arnett, A.M.; Daniel, M.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Marbling continues to be a major factor affecting profitability for beef producers, processors, retailers, and restaurateurs. However, feeding animals to ‘fatten’ is quite inefficient, requiring about 2.25 times more energy ...
  • DeGeer, S.L.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F.; Hunt, Melvin C. (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 ...
  • Roberts, M.N.; Getty, Kelly J. K.; Boyle, Elizabeth A. E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    In 2003, the New Mexico Department of Health linked an outbreak of Salmonellosis with consumption of beef jerky. Due to the increasing commonality of foodborne illness associated with dried meats, in 2004 USDA/FSIS published ...