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Cattlemen's Day, 2002

Cattlemen's Day, 2002

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Efficiency differences in Kansas beef cow-calf production

Stryker, L.; Jones, R.; Langmeier, M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)

For the beef industry to be economically competitive with other meat industries, it is essential that individual producers strive for the most efficient, highest quality, least cost production possible. A sample of 26 ...
Comparison of the beef empire days index with carcass pricing for ranking beef carcasses

King, D.A.; Jones, R.D.; Schafer, D.E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)

Our study evaluated the effectiveness of the Beef Empire Days carcass index in ranking beef carcasses compared to rankings based on carcass prices. Two price sets were used: the average prices between January 1998 and ...
Myofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphate

Lawrence, T.E.; Waylan, A.T.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)

Ultrastructural changes were studied in beef eye of round muscle after 120 hours marination in 0.5, 0.75, or 1.0% calcium phosphate (CaPO) or 2, 4, or 6% calcium chloride or 1% sodium pyrophosphate (CaCl+NaPO) solutions. ...
Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks

Lawrence, T.E.; Hunt, Melvin C.; Dikeman, Michael E.; Kastner, Curtis L.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)

Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by weight) with three calcium salts at three molar concentrations, a distilled water control, and a non-marinated control. ...
Effects of end-point temperature, reheating, holding time, and holding temperature on beef tenderness

Obuz, E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)

We cooked steaks from two muscles; outside round (biceps femoris), and strip loin (longissimus lumborum) with an electric belt grill. Biceps femoris steaks had higher Warner-Bratzler shear force (WBSF), connective ...