The present study has been focused on the acid and base transesterification of animal fats (dairy cow and beef) to produce biodiesel by varying process parameters such as catalyst amount, catalyst nature, reaction time and temperature. The maximum biodiesel yield after acid catalysis was 94.1 ± 2.43 and 98.4 ± 2.3 percent for dairy cow and beef t...

Increased economic incentive for producing young and leaner carcasses, as well as demand for lean meat from progressively health conscious consumers, are considered drivers for change in carcass composition over time. Furthermore, many retailers trim visible fat from meat to various degrees and consumers increasingly remove visible fat from meat prior to, or after, cooking. The objective of thi...

Lean meat yield is a key efficiency and profit driver throughout the supply chain. Lamb is sold in lower yielding formats at a retail level (ie more bone and fat) compared to beef, pork and chicken and is typically more expensive, especially when compared on a $/kg lean at retail (Pethick, Ball et al. 2010). High yielding carcases deliver cuts that have a better shape and ensure retailers do no...

Studies with different populations are required to properly characterize the robustness of associations of polymorphisms in candidate genes with economically important traits across beef cattle populations before this sort of genetic information can be used efficiently in breeding and management decisions. The objective of this study was to evaluate the association of previously reported SNP in...

Growing consumer interest in grass-fed beef products has raised a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle. Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability...

Multiple linear regression equations were developed for predicting the percentage of fat content of beef and pork. The predictor variables were bioelectrical resistance, temperature, and weight of product. Equations were developed for trim and product ground through a .95- or a .32-cm plate. The trim, .95-cm, and .32-cm grinds had 64, 108, and 96 observations, respectively, for beef product and...

To study the use of electromagnetic scanning in prediction of lean content in beef carcasses and cuts, 100 beef cattle (60 steers and 40 heifers), representing a broad range in external fat thickness (.1 to 2.9 cm) and live weight (414 to 742 kg), were selected. Chilled right sides were divided into streamlined (foreshank, brisket, and ventral plate removed) forequarters (FQ) and full hindquart...

Nutrient composition data, representative of the retail supply, is required to support labelling and dietetic practice. Because beef mince represents approximately 30% of all beef dishes prepared in Australian households, a national survey of the different types of mince available for purchase in representative retail outlets was conducted. Sixty-one samples of beef mince from 24 retail outlets...

Knowledge of the behavior of Yersinia pestis in food may be useful in the event Y. pestis is used in a bioterrorism attack on the food supply. However, there are no reports on the growth of plasmid-bearing (pYV) virulent Y. pestis in food. The growth of a conditionally virulent pYV-bearing Y. pestis KIM5 in sterile raw ground beef with 7, 15 and 25% fat content was studied at 0, 4, 10 and 25 de...