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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 ...
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, ...
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, ...
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 ...
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 ...
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 ...
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 ...
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 ...