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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, ...
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 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 ...
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 ...