Browsing by Subject "meat"
Now showing 1 - 4 of 4
Results Per Page
Sort Options
Item Birth, weaning, carcass, and meat traits in Bos indicus-Bos taurus reciprocal backcross calves produced through embryo transfer(Texas A&M University, 2005-02-17) Amen, Tonya SueAngus - Bos indicus (Brahman or Nellore) reciprocal backcross embryo transfer calves belonging to 28 full-sib families were evaluated for differences in birth weight (BW), gestation length (GL), weaning weight (WW), carcass weight (HCW), longissimus muscle area (REA), fat thickness (adjusted (ADJFAT) and actual(ACTFAT)), intramuscular fat (MARB), and Warner-Bratzler shear force tenderness (WBSF). Family types with a greater proportion of Bos indicus in the sire in relation to the amount in the dam (F1 x A and B x F1) averaged longer GL and heavier BW than their respective reciprocal crosses (A x F1 and F1 x B). Calves had longer GL when the F1 parent was BA as opposed to AB. Small differences (statistically insignificant) were detected for BW, but no consistent difference was found between offspring of AB and BA parental types, with the exception of male F1-sired calves. F1 x A and B x F1 crosses also showed a large BW difference between males and females (about 5.0 kg), while A x F1 and F1 x B crosses showed no BW difference between males and females. Further examination within each sex showed a difference between male reciprocals that was two times that of females. Calves with a higher percentage of Bos indicus in the sire compared to the proportion in the dam showed the same trend, as they were still heavier at weaning, and produced heavier carcasses than the reciprocal crosses, though these differences were not significant. As a whole, A backcross calves had more ACTFAT, more ADJFAT, larger REA, more MARB, and lower WBSF than B backcross calves, though no significant differences were detected between reciprocal crosses for any of these traits. These results suggest that for weight related traits, especially BW, both the breed constitution of the calf and the cross that produces the calf play an important role in its ultimate performance for Bos indicus crossbred calves. For carcass and meat related traits, it appears that the breed make-up of the calf itself is more significant in influencing performance than the cross used to produce the calf.Item Consumer Perception of Beef, Pork, Lamb, Chicken, and Fish(2013-08-05) Grimshaw, Kaitlyn EOne of the greatest challenges to developing successful marketing strategies in the food sector is gaining a better understanding of the diversity of consumer needs (Onwezen et al., 2012). It is important to understand consumer perceptions of beef, pork, lamb, chicken, and fish regarding consumption levels, price, nutrition, animal handling, and animal welfare to help the industry educate and market to consumers, as well as understand perceived misconceptions. Moral and ethical beliefs, consisting of concerns for animal welfare, are reported as main reasons to avoid meat (Hoek et al., 2004). Consumers view high animal welfare standards at the production stage as an indicator that the resulting food is safe, healthy and of high quality (Verbeke et al., 2010). To gain a better understanding of consumer perceptions, an online survey was developed utilizing Qualtrics Q University Survey software (Qualtrics Labs, Inc., Provo, UT, United States). A total of 1,602 surveys were completed. Data was analyzed utilizing PROC Mixed procedure of SAS (v9.3, SAS Institute, Cary, NC). Data was also analyzed using PROC Factor to determine factor analysis and Principal Component Analysis (PCA). Three consumer groups were determined: protein eaters, fish-only eaters, and vegetable-only eaters. Econometric analysis was also conducted using the Multinomial Logit (MNL) Model with STATA Statistics/Data Analysis (v12, StataCorp, College Station, TX). This model was designed to explain choice of protein eaters, fish-only, and vegetarian consumers. Varying levels of significance (P > | z | ? 0.01, 0.05, and 0.1) were used. Three groups were identified: protein eaters, fish-only, and vegetable protein-only. Consumer groups from both statistical analyses were evaluated for perceptions of beef, pork, lamb, chicken, and fish healthfulness, animal handling and animal welfare. The data indicated that females were less likely to consume animal protein by 4.4% while consumers with a history of family disease were more likely to consume animal protein by 3.3%. As income level increased, likelihood of consuming protein decreased for income levels of $30,000-$59,000 (9.9%), $60,000-$99,000 (9.4%), and $100,000-$199,000 (5.9%), respectively. Thirty-six percent of consumers indicated animal welfare was somewhat important, while another 22% and 11% responded that it was very important and extremely important, respectively. When asked how often they purchased natural/organic, grass-fed, and free-range/cage-free products, 50%, 60%, and 63%, respectively, indicated they purchased these products less than once every 2-3 months. Although consumers were emotionally invested in animal welfare, those emotions did not necessarily reflect purchasing habits.Item National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics(2012-11-16) Gray, Gatlan 1989-The instrument grading assessments for the NBQA-2011 evaluated seasonal trends of beef carcass quality and yield attributes over the course of the year. One week of instrument grading data?HCW, gender, USDA QG, and YG factors?were collected every other month (n = 2,427,074 carcasses) over a 13-month period (November 2010 through November 2011) from four beef processing corporations, encompassing 17 federally inspected beef processing facilities, to create an overview of carcass quality and yield attributes and trends from carcasses representing approximately 8.5% of the U.S. fed steer and heifer population. Mean yield traits were: YG (2.86), HCW (371.3 kg), FT (1.19 cm.), and LM area (88.39 cm^2). The YG distribution was YG 1 (15.7%), YG 2 (41.0%), YG 3 (33.8%), YG 4 (8.5%), and YG 5 (0.9%). Distribution of HCW was <272.2 kg (1.6%), 272.2 kg to 453.6 kg (95.1%), ?453.6 kg (3.3%). Monthly HCW means were: November 2010 (381.3 kg), January 2011 (375.9 kg), March 2011 (366.2 kg), May 2011 (357.9 kg), July 2011 (372.54 kg), September 2011 (376.1 kg), and November 2011 (373.5 kg). The mean FT for each month was November 2010 (1.30 cm), January 2011 (1.22 cm), March 2011 (1.17 cm), May 2011 (1.12 cm), July 2011 (1.19 cm), September 2011 (1.22 cm), and November 2011 (1.22 cm). The mean marbling score was Small49. USDA QG distribution was Prime (2.7%), Top Choice (22.9%), Commodity Choice (38.6%), and Select (31.5%). Interestingly, from November to May, seasonal decreases (P < 0.001) in HCW and FT were accompanied by increases (P < 0.001) in marbling. These data present the opportunity to further investigate the entire array of factors that determine the value of beef. Datasets utilizing the online collection of electronic data will likely be more commonly used when evaluating the U.S. fed steer and heifer population in future studies. These data indicate the wide array of carcasses produced by the beef cattle industry, and how the frequency of both YG and QG traits change from month-to-month.Item Sorghum Bran in Meat and Poultry(2014-01-27) Hesteande, Blake EPre-cooked pork and poultry products contribute more than $6 billion to the meat industry in the US, and are traditionally manufactured and stored as frozen products. One of the major concerns by meat processors about pre-cooked products is their high susceptibility to lipid oxidation. The development of off-flavors, such as warmed-over flavor (WOF), from lipid oxidation limits the shelf-life of these products to less than 6 mo. To retard lipid oxidation, synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are added to increase shelf-life. With the increasing demand for more natural products, recent research has shown that sorghum bran is a quality inhibitor of lipid oxidation. We analyzed sorghum bran as an antioxidant by adding 0.25%, 0.5% and 0.75% of either Sumac or Black, high tannin sorghum bran to pre-cooked sausage patties, bratwurst and pre-cooked turkey patties, and 0.25% and 0.5% to dark meat chicken nuggets. A negative control (no antioxidants added) and two positive controls (0.02% BHA/BHT and 0.2% rosemary extract) were added to the study. Products were manufactured and stored on Styrofoam trays over-wrapped with polyvinyl chloride film at 4?C for 0, 1, 3 and 5 d of storage and re-heated to 70?C and served to a trained sensory panel on d 1 and d 3 to test descriptive flavor attributes. Thiobarbituric acid reactive substances (TBARS) were used to evaluate lipid oxidation. Descriptive sensory traits were not affected (P > 0.05) by antioxidant treatments. No antioxidant treatment effects (P > 0.05) were found in chicken nuggets, bratwurst or pre-cooked sausage patties for TBARS, but the addition of sorghum bran to turkey patties yielded similar or lower (P < 0.05) TBARS values than BHA/BHT. These results suggest that high tannin sorghum bran can be used as an effective antioxidant without negatively affecting sensory flavor attributes.