Browsing OSU - Electronic Theses and Dissertations by Subject "beef"
Now showing items 1-20 of 25
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Augmentation of near-infrared (NIR) and in-plant beef video image analysis (VIA) systems to sort carcasses into tenderness categories
(2008-05)Scope and Method of Study: Near-infrared (NIR) spectroscopy and video image analysis (VIA) are useful tools that can provide information about quality, yield, and tenderness of beef carcasses. The objectives of this study ... -
Comparisons of technologies in beef production systems
(2014-05)Beef steers (n = 180; initial BW = 250 � 19 kg) were randomized to one of two treatments in the pasture phase. Steers were implanted with 40 mg of TBA, 8 mg estradiol, and 29 mg tylosin tartrate (Conventional; CONV-Z) or ... -
Creating Dry-aged Traditional and Value-added Beef Cut Programs for Domestic and International Markets
(Oklahoma State University, 2011-05-01)The present study was conducted to develop a dry aging program that would maximize flavor and shelf-life along with ensuring the safety characteristics of traditional and the value cuts destined for domestic and international ... -
Effect of a transitional diet on stocker heifers grazing wheat pasture
(2020-05)Cattle on wheat pasture require an acclimation period before significant body weight gains occur. Weight loss is often observed during the adaptation period. The effect of energy supplementation while grazing wheat has ... -
Effect of breed, tissue type, and time of weaning on fatty acid composition and gene expression in Angus and Charolais finishing steers
(2010-07)The effect of breed and tissue type on fatty acid composition and gene expression was evaluated using 33 steer calves. Calves were completely randomized to a 2 x 2 x 2 factorial treatment arrangement: sire breeds (Angus ... -
Effects of an Application of Lactobacillus on the Quality and Sensory Characteristics of Beef and Pork
(Oklahoma State University, 2011-12-01)The objective of this study was to determine the effects of an application of Lactobacillus on the sensory and quality characteristics of both beef and pork. Beef strip loins (n = 10) and boneless pork loins (n = 10) were ... -
Effects of Early and Late Fall Calving of Beef Cows on Reproduction and Calf Growth
(Oklahoma State University, 2006-12-01)Effects of early and late fall calving on gestation length, pregnancy rate, and weaning weight were evaluated in Angus x Hereford cows during 4 years. Sixty fall calving cows were blocked according to age and prior calving ... -
Effects of enhancement on beef longissimus color
(2020-05)Aging can improve beef palatability and eating experience. However, extended aging negatively impacts meat color and oxidative stability. The overall goal of the current research was to determine the effect of enhancement, ... -
Effects of Modified Atmosphere Packaging on Retail Color Stability in Fresh Beef
(Oklahoma State University, 2014-05-01)The study aimed to evaluate the effects of different modified atmosphere packaging and different packaging styles on retail shelf life and microbial growth. Phase 1 evaluated different gas composition in modified atmosphere ... -
Effects of rosemary and green tea antioxidants on ground beef patties in traditional and modified atmosphere packaging
(2020-05)Consumers purchase ground beef more than any other beef product in the U.S. with 88% of consumers preferring traditional foam trays with overwrap (PVC), however PVC has a very limited shelf life. Utilizing gases like carbon ... -
Efficacy of Electrostatically Sprayed Activin (Activated Lactoferrin), Hot Water, High Pressure Water and Lactic Acid Individually and Used in a Multi- Hurdle Approach to Remove Escherichia Coli O157:h7 from Beef Tissues
(Oklahoma State University, 2005-07-01)Activin applied electrostatically was investigated as a microbial intervention through 3 experiments: Experiment 1) Comparison of Activin, hot water rinse, 2% lactic acid spray, Activin Buffer, high pressure water rinse ... -
Estimating the Value of Brand and Attributes for Retail Fresh Beef Products
(Oklahoma State University, 2007-07-01)The purpose was to increase the probability of success for beef branding programs, more specifically to determine the value consumers place on specific characteristics of fresh beef and to identify the extent of brands and ... -
Evaluating Effects Of Zinpro Performance Minerals On Performance And Carcass Characteristics Of Steers Fed Finishing Diets Designed For Natural Beef Production
(Oklahoma State University, 2009-12-01)One hundred sixteen steers, (harvest 1, n = 42 and harvest 2, n = 38, and harvest 3, n = 36, respectively) were used to evaluate the effect of organic Zinpro Performance Minerals on performance, carcass characteristics, ... -
Evaluation of Diet Adaptation Programs and Supranutritional Dietary Antioxidants for Feedlot Cattle
(Oklahoma State University, 2010-12-01)To evaluate feedlot performance and carcass characteristics of finishing beef steers fed diets containing wet distiller's grains with solubles (WDGS) and supplemented with vitamin E, one hundred ninety-nine steers (370 ... -
Evaluation of Solubilized Proteins as an Alternative to Phosphates for Meat Enhancement
(Oklahoma State University, 2006-07-01)Select grade strip loins (n=10) were enhanced 10% target with either a phosphate or an acid solublized protein based solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear ... -
Impact of Retail Tray Color on Retail Case Life and Consumer Acceptability
(Oklahoma State University, 2011-12-01)The present study was conducted to determine if tray color (yellow, black, or white) influences retail case life and consumer acceptability of strip loin steak, top sirloin steaks, tenderloin steaks, and eye of round steaks ... -
Influence of Enhancement and Blade Tenderization on Beef Subprimals of Known Categories of Tenderness
(Oklahoma State University, 2005-12-01)Six paired subprimals (strip loin, knuckle, clod, inside round, eye of round and top sirloin) from US Choice and Select carcasses were enhanced, blade tenderized or aged to increase their tenderness values. Subprimal pairs ... -
Methods to Counteract the Economically Critical Anti-Quality Meat Characteristics Imposed When Feeding Wet Distillers Grains to Finishing Cattle
(Oklahoma State University, 2010-05-01)The objective of this study was to determine the impact that pre-harvest anti-oxidant supplementation to cattle fed wet distiller's grains has on not only carcass yield and quality grade, but also color stability and ... -
Modeling the Evolving Mexican Cattle and Beef Industry and the Economic Impacts of Additional Beef Fabrication
(Oklahoma State University, 2013-12-01)Beef packing infrastructure in Mexico has changed dramatically in recent years with a significant proportion of domestic beef production now fabricated into boxed beef in place of the carcass based system that dominated ... -
Steaks are high: COVID-19's impact on direct-to-consumer marketing in the Oklahoma beef industry
(2021-05)June 2020 retail beef prices were 25.1% higher than prices in June 2019 (USDA ERS, 2020). The strain of the COVID-19 pandemic has had on the beef industry encouraged some beef producers to try marketing their products ...