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Now showing items 21-25 of 25
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 ...
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 ...
Technology diffusion and the beef industry: A communication investigation
(2007-07)
This dissertation investigates the effects of technology diffusion, communication networks, communication theory, and linguistic principles upon the acceptance of the National Animal Identification System and its accompanying ...
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 ...
U.S. Beef Producers' Current Use and Perceptions of Social Media as a Communications Tool
(Oklahoma State University, 2011-12-01)
The purpose of this nationwide study was to determine U.S. beef producers' current use and perceptions of social media as a communications tool. Participants in this study (n=498) were randomly selected from a population ...