The purpose of the present study was to determine the association
of initial weight, average daily gain, days on feed, percent total
digestible nutrients (TDN) and percent digestible protein in the ration
with USDA carcass grade, marbling score, conformation score, back
fat thickness and area of longissimus dorsi of beef...
This study was designed to confirm or refute the tenderizing
effect of ultra-hydrostatic pressure on warm excised pre-rigor
muscle, plus to take a thorough look at its effect on some meat
characteristics of economic importance.
Samples for the experiment were obtained from animals (cattle
and sheep) slaughtered at Oregon State...
Electrical stimulation of beef carcasses (n=18) did not cause a
significant reduction in microbial population on three different sampling
positions immediately following slaughter. In constrast, significant
microbial reduction (P > 0.05) was found at position 2 (muscle
above aitch bone), but not at position 1 (inside of neck) or position...
A 2x2 factorial experimental design with 2 replications was
used to study the effects of a combination of electrical stimulation
and delayed chilling of pre-rigor muscle on meat characteristics.
Twenty Standard and Good grade beef cattle were slaughtered and 5
carcasses were assigned to each of the 4 treatments. Meat...
Investigations were conducted to determine the effect of prerigor pressurization (15,000 psi, 37°C, 2 min.) of beef muscle on the subsequent retail/case-life characteristics of the treated meat. In addition, the activity of the calcium activated factor (CAF) of prerigor pressurized (PRP) muscle was also investigated. For fresh beef samples, PRP...