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Now showing items 11-20 of 20
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 ...
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 ...
Steaks are high: COVID-19's impact on direct-to-consumer marketing in the Oklahoma beef industry
(2021-05)
June 2020 retail beef prices were 25.1% higher than prices in June 2019 (USDA ERS, 2020). The strain of the COVID-19 pandemic has had on the beef industry encouraged some beef producers to try marketing their products ...
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 ...
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 ...
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 ...
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 ...