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Cattlemen's Day, 2009
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Browsing Cattlemen's Day, 2009 by Title

Browsing Cattlemen's Day, 2009 by Title

Now showing items 17-22 of 22

Management practices affect tenderness of strip loin but not knuckle steaks from fed mature cows

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, 2009-12-07)

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 ...
Near-infrared tissue oximetry of beef longissimus muscle for the improvement of meat color and meat color stability

Mohan, A.; Houser, Terry A.; Barstow, T.E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)

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.; 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, 2009-12-08)

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 ...
Spotlight on dry aging beef: effects of loin type, aging methods, and aging time

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, 2009-12-09)

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

Getty, Kelly J. K.; Harper, N.M.; Boyle, Elizabeth A. E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)

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 ...
Using sequential feeding of Optaflexx and Zilmax to improve performance and meat quality in cull beef cows

Daniel, M.J.; Dikeman, Michael E.; Houser, Terry A.; Unruh, John A.; Jaeger, John R.; Murray, Leigh W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)

Beef cows are culled from herds because of reproductive inefficiency, poor performance, old age, or farm downsizing due to high production costs. The National Market Cow and Bull Beef Quality Audit of 1999 reported that ...