Improvements in eating satisfaction will benefit consumers and should increase beef demand which is of interest to the beef industry. Tenderness, juiciness, and flavor are major determinants of the palatability of beef and are often used to reflect eating satisfaction. Carcass qualities are used as indicator traits for meat quality, with higher quality grade carcasses expected to relate to more...

Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in the fresh meat case nationwide a...

It has recently been reported that inconsistency in meat tenderness is a major quality defect in our current beef production systems (Morgan et al., 1991 b). A major part of this concern is the large variation in tenderness, especially the occurrence of tough meat, in beef and beef cuts classified by the grading system as being tender (i.e. Choice). USDA quality grades were designed to segment ...

Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high le...

Beef and pork are two commonly consumed meats that can be processed in many different ways. The primary reason for processing beef and pork is to improve consumer acceptability and convenience of preparation, and to extend shelf life. To achieve this, processing usually accomplishes the following. 1. Remove bones, if applicable. 2. Make connective tissue less objectionable, by removal of extrem...

BACKGROUND The association between meat consumption and prostate cancer remains unclear, perhaps reflecting heterogeneity in the types of tumors studied and the method of meat preparation--which can impact the production of carcinogens. METHODS We address both issues in this case-control study focused on aggressive prostate cancer (470 cases and 512 controls), where men reported not only thei...

Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats. We have also shown that dietary Ca, antioxidant mix and olive oil inhibit haemin-induced ACF promotion, and normalize faecal lipoperoxides and cytotoxi...

Beef derived from Holstein steers is a significant source of the U.S. beef supply. The nation’s 9.1 million dairy cows in 2003 were 22% of the U.S. cow herd (NASS, 2005). Given the typical breed distribution of dairy cows, calving interval, full-term pregnancy rate, peri-natal calf death loss (NAHMS, 2002), gender distribution, dairy beef placement (80%) and survival to market (94%), it can be ...

Immature Lucilia sericata (Meigen) raised on beef liver, beef heart, pork liver and pork heart at a mean temperature of 20.6°C took a minimum of 20 days to complete development. Minimum development time differences within stages were observed between the meat types (pork/beef), but not the organ types (liver/heart). Daily hyperspectral measurements were conducted and a functional regression was...