Browsing by Subject "Meat"
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Item A study of the accuracy and repeatability of visual evaluation of beef cattle(Texas Tech University, 1961-08) Burnett, Silver DaleNot availableItem Carcass characteristics, composition, and palatability of emu meat(Texas Tech University, 1995-12) Daniel, Darla R.Not availableItem Development and evaluation of three methods to teach consumers how to buy meat.(Texas Tech University, 1975-08) Foree, Sherrell BellNot availableItem Development, validation, and application of cholesterol determination method for meat and poultry products using gas chromatography(2010-12) Dinh, Thu T. N.; Thompson, Leslie D.; Brooks, Chance; Galyean, Michael L.; Boylan, Lee M.; Patterson, KristineMichael Brown and Joseph Goldstein, two Nobel laureates, declared cholesterol to be the most highly decorated small molecule in biology, with 13 Nobel Prizes awarded to scientists dedicating their professional careers to cholesterol research. Windaus first determined cholesterol with using digitonin in 1910, followed by Grigaut with a colorimetric method using Liebermann-Burchard reaction in 1911. The development of innovative technologies and analytical instruments has allowed for incredible specificity, sensitivity, accuracy, and precision of cholesterol determination. The AOAC Official Method 994.10 employing GC-FID is currently used in most commercial laboratories for routine analysis of cholesterol in foods. Although significantly modified by employing direct saponification, it is still costly, time-consuming, and labor-intensive. The primary objectives of the present study were to refine the analytical conditions for improved performance, develop a written procedure, and determine intra- and inter-laboratory performances of a newly developed method using the AOAC-required performance measurements. Cholesterol was liberated from meat and poultry samples and was detected using GC-FID at a retention time of 11.96 min. Using 0.005 mg of 5α-cholestane/mL as internal standard, the linearity of the standard curve was determined for peak ratio and standard concentrations of 0.008 to 0.020 mg of cholesterol/mL with a coefficient of determination of 0.995 and a response factor of 0.66 (CV = 3.84%). The limits of detection and quantitation were 1.24 and 4.00 mg/100 g, respectively. Cholesterol was stable in the toluene extract when stored for up to 6 d under refrigeration before GC analysis as demonstrated by high precision (0.92 to 2.69% CV) and accuracy (93.24 to 100.56% recovery) of the results. This method was proved to be more accurate and precise compared with results from two commercial laboratories using the AOAC 994.10 method. The new method was also tested for robustness in two ruggedness trials and was collaboratively validated. This method has now been routinely applied to update cholesterol content of meat and poultry in the USDA National Nutrient Database for Standard Reference with high reliability and productivity. Data from 363 meat and poultry samples with 799 replicates showed that 91.5% of total samples were measured with CV of less than 6% and Horwitz ratios of less than 2.0. Collective data for a meat homogenate, SRM1546 (certified reference material), indicated that most of measured concentrations were within the certified range.Item Effects of a unique freezing technology on shelf life and quality of variety meats(Texas Tech University, 2003-05) Parker, Jay DavidThe effects of a Unique Freezing Technology (UFT) and conventional (CON) chilling methods on shelf life and quality of variety meats were studied. Objectives of this study were to determine if freezing/chilling treatments, storage temperature, and aging period affected shelf life and quality attributes of variety meats. Livers, tongues, honeycomb tripe, and small intestines (n = 128 each) were collected from a major slaughter facility. Variety meats were divided into UFT and conventional chill treatments. Variety meats were assigned either freezing or chilling treatments. After chilling/freezing treatments were received, variety meats were separated into -4°C and 2°C storage for appropriate aging periods. Once appropriate aging period was achieved, variety meats were evaluated for purge loss percent, off-odor, drip loss percent, water-holding capacity, and proximate analysis. Retail display data was also collected on livers and tongues. Statistical analysis for purge loss percent, off-odor, drip loss percent, water-holding capacity, and proximate analysis were analyzed using the general linear models procedures (PROC GLM) of SAS. Retail shelf life data were analyzed as a repeated measures design through the mixed procedures (PROC MIXED) of SAS. Identification was coded as a repeated measures. Results indicated that UFT 0 tongue (p = .0061) and liver (p < .0001) had lower purge loss percentages when compared to conventional methods when stored at -4°C. UFT 0 intestines (p = .0182) and UFT 4 livers had higher, more desirable odor scores when compared to conventional methods stored at -4°C. Drip loss percentages were lower for UFT 0 liver (p = .0498) and tongue (p = .0108) treatment groups stored at 2°C when compared to conventional methods while UFT 0 (.0095) and UFT 4 (p = .0397) tongue treatment groups also had lower drip loss percentages when compared to conventional methods stored at -4°C. UFT 4 treatment groups stored at 2°C had lower free water percentages and higher bound and immobilized percentages for livers (p = .0117) and tongues (p = .0208) when compared to conventional methods. UFT 0 treatments showed no overall effect on free, bound, or immobilized water when compared to conventional methods. UFT 0 livers had increased moisture percentages when compared to conventional methods stored at -4°C (p = .0497). UFT 4 livers had lower color scores (p < .0001) when compared to conventional methods stored at -4°C while UFT 0 tongues had higher color scores (p = .0434) when compared to conventional methods. Results repeatedly indicated use of UFT to freeze products combined with storage at or below -4°C improved product quality or had minimal negative effects when compared to conventional methods.Item Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat(Texas Tech University, 1998-12) Qiu, NingTherefore, this study had two main purposes. The first purpose was to determine the chemical composition of various cuts (round, fan fillet, flat fillet. outside fillet, full rump, oyster) of raw and cooked emu meat that would furnish the nutritional values of emu meat for consumer and health professions. The second purpose was to determine the effects of chemical composition, collagen content, myoglobin content, sarcomere length, and water-holding capacity on the tenderness and color of the emu meat. Over the years, scientists in the meat industry have dedicated their efforts to continuously improving the tenderness, juiciness and color of beef carcasses. As an alternative choice in place of beef, such information could also be useful in providing research data about enhancement of retail quality of emu meat.Item Effects of mechanically separated beef as a raw material in restructured steaks(Texas Tech University, 1985-05) Irizarry, HugoNot availableItem Growth promotant effects on performance, composition, and palatability of steers with known parentage(Texas Tech University, 1997-08) Brooks, ChanceConsumer demands for consistent, high quality beef dictate that superior sires be identified that produce efficient offspring with high quality, palatable meat. The objective of this project was to determine the effect of sire and implant treatment on the performance, carcass composition, and palatability traits of 330 progeny of 24 sires of Simbrah, Simmental and Hotlander breeding. The progeny were randomly assigned to three implant treatments: control (N), no implants given; double Synovex-S (SS) and Synovex-S followed by Revalor S (SR). Steaks were aged 3, 7, 14, or 21 d at 3°C . Sire effect was significant (P < .05) for final weight, calpastatin, |a-calpain, m-calpain, 3-h temperature, 48-h pH and temperature, and USDA quality grade traits. A sire effect also was found for USDA yield grade factors, yield grade and crest height. Warner Bratzler Shear (WBS) force and all sensory traits except initial and sustained juiciness were affected by sire (P < .05). Implant treatment significantly increased final weight, calpastatin activity, hot carcass weight, ribeye area and crest height over controls. A sire by implant treatment interaction existed for ADG. Of the 24 sire groups represented, 17 showed no response to implant treatment, while SS increased ADG in two sire progeny groups and SR increased ADG of three sire groups. Eleven sire progeny groups had a WBS force greater than 3.9 kg at 3 d of age but by 21 d of aging, only two sire groups had WBS force means greater than 3.9. Eight of the sire groups had at least 25% of the progeny with WBS force values greater than 3.9 kg after 21-d of age. Eliminating the less desirable sires would improve the consistency and palatability of beef.Item Heme iron from beef and its role in colon carcinogenesis(Texas Tech University, 1996-08) Lai, Chih-HueiRed meat is an important dietary source of iron compared to other animal products (Table 1). Animal products contribute about 28% of the total iron to the food supply (National Research Council, 1988) Iron is an essential metal in mammals for oxygen and cart>on dioxide transport by hemoglobin and for the function of many enzymes, including catalase and cytochromes Iron also is required for the growth of all living cells, including tumor cells. In fact, the role of iron in cell proliferation is thought to represent an important factor in the clonal expansion of cancer cells. Studies have shown that transferrin, the major serum iron binding protein, is one of the essential substances required for the growth of cells in serum free media (Hann et al., 1988). Results of some studies have been consistent with the hypothesis that increased body iron stores are associated with an increased risk of cancer (Stevens et al, 1986; Selby and Friedman, 1988). Stevens et al. (1988) stated that iron may influence the risk for some cancer sites, including colon, bladder and lung Kapsokefalou and Miller (1993) stated that the interaction of lean beef and beef fat enhances nonheme iron absorption in rats. Cermak et al (1993) reported that chronic exposure of tumor cells to iron may, by induction of the intracellular iron scavenger, ferritin, contribute to the resistance of various tumors to oxidant-producing immune effector cells that require iron for their cytotoxic effect. Some studies show that dietary iron enhances the tumor rate in DMH-induced (1,2-dimethylhydrazine dihydrochloride) colon carcinogenesis in mice (Siegers et al, 1988). However, the role of heme iron from beef in colon carcinogenesis still is not clear. The objective of this study was to investigate the effects of beef as a dietary iron source and its contribution to colon carcinogenesis.Item Indicators of spoilage in Thuringer sausage(Texas Tech University, 1985-12) Subsoontorn, SirisopitNOT AVAILABLEItem Influencing tenderness in lambs from the callipyge phenotype with electrical stimulation and calcium chloride(Texas Tech University, 1996-08) Cain, Tracy LynneThe message is extremely clear. Consumers in the United States prefer loin chops with less extemal fat and a greater muscle area (Robinson, 1989). Presently, less than 30% of the market lambs slaughtered in the United States meet the requirements (less than 6.3 mm subcutaneous fat at the 12th rib, and less than 3.5% kidney and pelvic fat) specified by the "Certified Fresh American Lamb" program established by the American Sheep Industry Association (Beerman et al., 1995). Sheep with the Callipyge gene have been in production for 10 y m the United States. These sheep have the potential to address some of the lamb industry's problems. They have superior feed efficiency and carcass composhion (Jackson et al., 1996). The common perception is that the sheep expressing the callipyge phenotype have negative sensory characteristics. Variability m tendemess of meat from lambs of the callipyge genotype is a more quality defect. Thus, a means to assure a more consistently tender and acceptable product from lambs of the callipyge genotype is necessary. Techniques used postmortem to improve tendemess and enhance consumer acceptance, such as injection of CaCb and electrical stimulation (ES), can be implemented to produce a more consistently palatable and widely acceptable lamb product.Item Lack of colon promoting carcinogenesis by beef in the rat model(Texas Tech University, 1995-12) Butler, Micah JohnThe possibility that eating red meat might cause colon cancer has received much attention by the popular press. An article in Time magazine carried the headline "Red Alert on Red Meat" (Toulexis, 1990). Additionally, a cartoon accompanying a New York Times column showed a man using a saw to cut away the section of a dining table that held a platter of steak. When articles and pictures such as these are appearing in major newspapers and magazines, it is understandable that people have become concerned or even fiightened about eating red meat and rightly so as cancer is second only to heart disease as the leading cause of death in the United States (American Cancer Society, 1992). Colorectal cancer is the third leading cancer in both men and women (Figures 1 and 2) and accounted for 11% of all cancer deaths in males and 13% in females in 1992(Anonymous, 1992). Recent epidemiological studies have implicated red meat consumption as a risk factor for colon cancer in both men and women. A recent analysis of mortality data has identified animal fat in particular as the factor most strongly correlated with the risk for colon cancer (McKeon-Eyssen et al., 1984). The association between animal fat and colon cancer was said to be largely due to red meat consumption. However, a comparative study by Kinlin (1982) of strict religious orders in Britain showed that colon cancer mortality was not lower in religious orders that consumed no meat as compared to orders that regularly consumed meat as part of their dietary intake. Furthermore, it has been difficult to separate the effects of meat as a protein source from the accompanying fat content of the diets analyzed in these studies. Very little information has been published on the dietary effects of beef consumption on experimental colon cancer, so the issue still remains controversial. Therefore, the goal of this study was to rigorously study the effects of beef as a protein source, and the effects of fat source (beef tallow and com oil) at fat levels of 5 and 20%> and their contributions as dietary factors, as either promoters that increase the risk or protectors that reduce the risk, for colon carcinogenesis.Item Microbiological attributes of freeze-chilled pork carcasses(Texas Tech University, 1997-08) Andango, Thomas YongoA combination of freeze chilling and normal chiUing of pork carcasses was compared to normal chiUing at conventional chilling temperatures with regard to carcass surface microbial load, temperature and pH decline. Fifty pork carcasses from a commercial facility were assigned to five treatment groups (i.e. normal chiU (NC) at 2°C for 24 hr. and freeze chiU for 60, 90, 120, and 150 min. in combination with normal chiUing for a total of 24 hr chilling duration. Temperature and pH measurements were taken on loin and ham at 0, 1, 2, 3, 4, 5 and 24 hours chiQing time. Core samples were analyzed for aerobic plate count (APC), lactic acid bacteria (LAB), S. aureus, Salmonella spp. coliforms and Escherichia coli. No Salmonella spp. was detected in all the samples analyzed. E. coli. and coliform counts were very low (< 0.6 log CFU/g). There was significant (P < 0.05) drop in S. aureus estimates only when carcasses were freeze chilled for 150 minutes. Freeze chilling for 90, 120, and 150 minutes significantly reduced the APC counts (P < 0.05). These results indicate that the microflora of chÍQed meat carcasses is mainly composed of lactic acid bacteria. Freeze chilling can be used to decrease the microbial population in pork, however the magnitude of the effect depends mainly on the type of bacteria initially prevalent on the carcass.Item Storage stability of frozen mechanically separated beef(Texas Tech University, 1983-08) Lee, Chai-fenNot availableItem The microbiological and sensory attributes of vacuum-packed emu meat in a retail case(Texas Tech University, 1995-12) Petrosky, John DavidOver the years, the meat industry has continuously encountered the obstacle of microorganisms as agents of foodbome illness and product spoilage. With the increased media attention and heightened consumer awareness of food safety issues, industry and researchers must largely focus their efiforts on providing a consistently high quality, safe product. Consumers caimot base their perception of meat quality in the retail case directiy on the presence of microorganisms because these organisms are not visible to the naked eye. Instead, the appearance of the product with respect to color, texture and odor is used to judge quahty (Manu-Tawiah et al., 1991; Ingram and Simonsen, 1980; Clydesdale, 1984). These three characteristics are greatiy affected by the deterioration and spoilage of refiigerated fresh meat products which are predominantly due to the metabohc activity of psychrotrophic bacteria (Ingram and Dainty, 1971; Dainty et al., 1975; Walters, 1975). These bacteria break down structural proteins and cause surface discoloration, produce ofif-odors, and in late stages of spoilage, cause the formation of slime on the meat surface. The oxidation of lipids present in meat which is manifested through the production of ofif-odors and flavors also plays a significant role in the spoilage and unacceptabihty of meat products (Gray, 1978). Unfortunately, the ability to eradicate these problems does not currently exist, so the meat industry must address the development of effective processing, packaging and storage methods that work to retard these actions. One notable advance now widely used is the vacuum-packaging of fresh meat products. Several studies have reported that vacuum-packaging is a technique effective in delaying the growth of bacteria and slowing lipid oxidation (Genigeorgis, 1985; Baran et al., 1969; Hodges et al., 1974; Pierson et al., 1970). This ultimately leads to an extension of product shelf-life and marketing range. Beef is unquestionably a popular staple of the human diet. But, many consumers are open to a novelty such as emu, especially when it is lean and low in fat. As the emu industry moves to find a niche in the commercial meat market, it is essential that information is accessible regarding the microbiological profile and caselife stability of the product. This study was conducted to provide foundational data on the microbial populations of emu carcasses and to assess the retail caselife of vacuumpackaged emu meat.Item The use of mechanically separated beef and other functional additives and extenders in restructured beef products(Texas Tech University, 1984-05) Miller, Markus F.Not available