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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 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 ...
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 ...
Tenderness, Sensory, and Fatty Acid Attributes of Pasture Versus Grain Finished Beef Aged 14 and 28 Days
(2019-05-01)
The objective of this study was to evaluate the effects of two finishing systems, grain and pasture, and postmortem aging on the sensory, tenderness, display color, and fatty acid profiles of beef from their carcasses. All ...