Dielectric properties of ground beef as affected by the variation fat content (73/27, 80/20, and 85/15 lean/fat) temperature (0–90 °C) were determined using a parallel plate LCR meter liquid test fixture at radiofrequency (RF) 27.12 MHz. The values dielectric constant (??) loss factor (?'') significantly increased with ( p < 0.05) whereas penetration depth (d p) decreased up to respectiv...

Duck meat sausages were prepared using 10% beef fat (FDS) and 10% hydrated cereal flours including rice (RDS), wheat, corn, millet, and barley to replace fat. Control duck sausages (DS) were also prepared only with duck meat and duck meat plus 10% beef fat. Results showed that protein and fat contents significantly decreased and total expressible fluid reduced with the addition of cereal flours...

Objective: The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics patties varying fat percentages.

This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishin...

To measure effects of diet on feedlot performance, carcass characteristics, and beef appearance, 144 crossbred beef steers (333+/-.44 kg) were allotted within weight block (3) to a randomized complete block design with a 2 x 3 factorial arrangement of dietary treatments. Main effects were grain (barley or corn) and level of potato by-product (PB) (0, 10, or 20% of diet DM). Steers were fed diet...

To detennine the effects of panial replacement of fat and flour in foods with Z·Trim corn and oat fibers, brownies and ground beef patties containing Z·Trim were evaluated for flavor and texture characteristics. A cake·like brownie formulation containing 26% fat (control) was pre· pared with 0, 25, 50, 75, and 100% fat replacement using ·four levels of Z·Trim corn fiber at 0.18, 0.36, 0.55, and...

Objective: The objective of this study was to determine palatability traits beef cuts differing bone status and quality grade.

Fifty-two Angus x Gelbvieh rotationally crossed virgin, ovariectomized, or single-calf heifers were slaughtered after 100 d on a high-concentrate diet. Heifers from each treatment were approximately 31, 33, or 35 mo of age, and they produced 31 A, 5 B, and 16 C maturity carcasses. Because of the small number, B maturity carcasses were not included in this study. Number of A maturity carcasses d...

The objective of the present study was to evaluate quality and yield attributes of Mexican beef carcasses to serve as a benchmark for production in the Mexican beef cattle industry. Seven packing plants were surveyed nationwide. Carcass yield and quality traits were assessed in the cooler at approximately 24 h postmortem. Results indicated that around 90% of the beef slaughter population in Mex...

Intrinsic quality attributes of beef, and especially its tenderness, depend not only on post-mortem factors associated with meat ageing, but also on muscle characteristics of live animals, which themselves depend on genetic, nutritional and rearing factors. Different breeds or different genotypes of the same breed mainly differ by the characteristics of their connective tissue (content and solu...