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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 ...
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 ...
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 ...
Validation of Various Antimicrobial Solutions on the Microbial Presence of E. coli O157:H7 on Blade Tenderized Beef Subprimals
(Oklahoma State University, 2011-07-01)
The purpose of this study was to determine the effectiveness of seven proven effective antimicrobial intervention strategies (AvGard V XP, Stabilized NA- Chlorite, Cytoguard Plus, Lactic Acid FCC 88%, AFTEC 3000, Citrilow, ...
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 ...
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 ...
Validation of Various Antimicrobial Solutions on the Reductions of Surface Microbial Load of E. Coli O157:H7 on Lean Beef
(Oklahoma State University, 2011-05-01)
A study was conducted to examine the effectiveness of several antimicrobial products of differing chemistries in order to determine the most effective solutions that can be applied to varying industry situations. Antimicrobials ...
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 ...
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 ...
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 ...