This study was designed to evaluate the relationship between marbling score and breed-type (Bos taurus vs < or = 1/4 Bos indicus) on palatability of cooked beef. One thousand six hundred sixty-seven steers and heifers (1,337 Bos taurus and 330 Bos indicus x Bos taurus crosses) that had been managed and fed alike were used. Shear force and tenderness rating indicated that meat from Bos indicus c...

Escherichia coli O157:H7, predominantly originated from beef, is a significant pathogen to the public health and thus, needs to be vigorously surveyed in meat samples. Three (6%) of 50 ground beef samples were found to be contaminated with E. coli O157:H7, but it was not detected any of 50 chicken drumsticks. This contamination rate of ground beef samples indicated that unhygienic practices pre...

In order to evaluate present and future retail packaging systems, it is necessary to review past fresh red meat (FRM) packaging systems. Prior to 1967, whole beef carcass shipments were traditionally made to retail outlets where carcasses were fabricated into retail items by butchers in individual stores. The "boxed beef" concept was introduced in 1967, dramatically changing beef processing, di...

To study the effects of meat intake, including heterocyclic amine exposure, on the risk of breast cancer, we conducted a hospital-based case-control study involving 352 patients with breast cancer and 382 controls. A strong effect of red meat, total meat, beef, fried meat, and heterocyclic amine exposure was found, after controlling for potential confounders. The odds ratio for the highest quar...

To study the effects of meat intake, including heterocydic amine exposure, on the risk of breast cancer, we conducted a hospital-based case-control study involving 352 patients with breast cancer and 382 controls. A strong effect of red meat, total meat, beef, fried meat, and heterocydic amine exposure was found, after controffing for potential confounders. The odds ratio for the highest quarti...

Tenderness, the single most important palatability factor affecting consumer satisfaction of beef, is mainly associated with the structural integrity of myofibrillar and connective tissue proteins. One approach to increasing beef tenderness is to significantly reduce the amount of detectable connective tissues without causing extensive degradation of muscle fibers. This purpose may be achieved ...

A total of 159 bulls representing seven Spanish beef breeds were fed with concentrates, managed in the same conditions and slaughtered at two commercial weights (veal and young-bull). Carcasses were measured and classified in order to characterise the carcass variation in the Spanish beef market and to assess the relationship among carcass measurements and grading. Principal Component Analysis ...

Meat quality is one of the most important traits determining carcass price in Japanese beef market. Optimized breeding goals and management practices for improvement of meat quality traits require knowledge regarding potential functional relationships among them and with other economically relevant traits. In this context, the objective of this research was to infer phenotypic causal networks i...

Meat is both the most favored and most tabooed food in the world. In the developed world, there is a tension between its high nutritional density, preferred taste, and high status on the one hand, and concerns about weight, degenerative diseases, the ethics of killing animals, and the environmental cost of meat production on the other hand. The present study investigated attitudes toward beef, ...

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has res...