Cattlemen’s Day 2017, Full Report

Full Cattlemen\u27s Day 2017 publication, including research articles on beef cattle management, nutrition, and meat science

Cattlemen\u27s Day 2022, Beef Cattle Research

This report includes research on beef cattle management, reproduction, nutrition, and meat science conducted at Kansas State University

Development of Basic Meat Science Curriculum Standards for Secondary Agricultural Education: Delphi Model

ABSTRACT The purpose of this study was to develop basic meat science topics and standards for secondary agricultural education. A Delphi panel was used to develop the instrument. The Delphi panel was composed of four members from academia and industry and four from the top ten national meat FFA Career Development Events coaches from 2000 to 2005. Two Delphi rounds were used to develop the survey instrument. The modified Delphi started with an outline of basic meat science topics developed by an expert panel from 16 university basic meat science syllabi. The Delphi panel added or deleted topics, topics were consolidated into an outline, and a Likert-type scale added. Topics with a mean \u3c 2.5 were removed. Standards were added to each topic, standards were combined, and a Likert-type scale added. The initial 136 standards were reduced to 100, by removing duplicate, similar and those not clear. Agricultural education teachers from six southern states were asked to validate each standard using a Web-based survey with a drop-down menu of 4 = high, 3 = moderate, 2 = low, and 1 = not a priority. The study found 17 topics (38%) having moderate to high priority with a mean \u3e 3.0, eight (32%) topics having low priority with a mean of \u3c 3.0 but \u3e 2.0, and no topics were rated not a priority. All topics had a SD ≤\u3c 1.0 confirming a high level of agreement among agricultural education teachers, giving a basis for developing a basic meat science curriculum for secondary agricultural education. Keywords: curriculum, Delphi, education, standards, topic

Effect of two rearing systems on quality of Cinta Senese sausages

Submitted 2020-07-02 | Accepted 2020-09-04 | Available 2020-12-01https://doi.org/10.15414/afz.2020.23.mi-fpap.124-131Meat and fat of 24 Cinta Senese pigs were used to produce frankfurter-type sausages. The animals were raised in two rearing systems: i) fenced area with concentrate as exclusive feed (C, n=12) and ii) wood/pasture fenced area and grazing on natural available resources (acorn and herbaceous pasture) (P, n=12). Physicochemical characteristics, fatty acid composition and sensory attributes of the frankfurter-type sausages were assessed. Both sausages from C and P groups showed high fat content (> 23%) likely due to the high level of intramuscular fat of Cinta Senese meat. Frankfurter-type sausages obtained from P group had higher percentage of monounsaturated fatty acids and lower percentage of saturated fatty acids than the C group, probably due to the availability of grazing resources during the fattening period. However, in both types of sausages, the polyunsaturated to saturated fatty acids ratio was higher than the recommended lower limit of 0.40. Regarding the physical traits, differences between groups were found for the colour traits: P frankfurter-type sausages had lower lightness and higher redness and yellowness than C frankfurter-type sausages, likely due to the physical exercise associated to grazing activity of P animals. Texture parameters did not differ between groups for hardness and cohesiveness, whereas chewiness and springiness were higher in C than P samples. Feeding systems changed the perception of some sensorial properties, in particular taste and odour. Overall, Cinta Senese frankfurter-type sausages could represent an innovative product for local farms, allowing, in addition, the use of second-choice meat portions, once acquitted some improvements in the recipes.Keywords: frankfurter-type sausage, extensive farming, pasture, meat quality, pigReferencesAlirezalu, K. et al. (2019). Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120, 839–850. https://doi.org/10.1016/j.foodres.2018.11.048Andrés, A. I. et al. (2001). Oxid stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. Meat Science, 59, 39–47. https://doi.org/10.1016/s0309-1740(01)00050-xAOAC. (2019). Official methods of analysis. 21th ed., Association of Official Analytical Chemists, Washington, DC, USA.Ayo, J. et al. (2007). 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Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products. Meat Science, 58, 267–275. https://doi.org/10.1016/s0309-1740(00)00164-9Okuyama, H. and Ikemoto, A. (1999). Needs to modify the fatty acids composition of meat for human health. In: the Proccedings of the 45th ICoMST, Yokohama, Japan. Vol. II, 638–640.Parrini, S. et al. (2020). Effect of replacement of synthetic vs. Natural curing agents on quality characteristics of Cinta Senese frankfurter-type sausage. Animals, 10, 14. https://doi.org/10.3390/ani10010014Pugliese, C. et al. (2005). Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics. Meat Science, 69, 459–464. https://doi.org/10.1016/j.meatsci.2004.09.001Pugliese, C. et al. (2009). Effect of pasture in oak and chestnut groves on chemical and sensorial traits of cured lard of Cinta Senese pigs. Italian Journal of Animal Science, 8(2), 131–142. https://doi.org/10.4081/ijas.2009.131Pugliese, C. and Sirtori, F. (2012). Quality of meat and meat products produced from southern European pig breeds. Meat Science, 90(3), 511–518. https://doi.org/10.1016/j.meatsci.2011.09.019Pugliese, C. et al. (2013). Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. Meat Science, 93(1), 92–97. https://doi.org/10.1016/j.meatsci.2012.08.006Ranucci, D. et al. (2018). Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe. Meat Science, 145, 440–446. https://doi.org/10.1016/j.meatsci.2018.07.028SAS. (2007). SAS/STAT® 9.3 User’s Guide. SAS Institute Inc, Cary, NC.Sirtori, F. et al. (2011). Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs. 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Pre- and postnatal development of adipose depots in meat animals with a specific focus on the pig

Pre- and postnatal development of adipose depots in meat animals with a specific focus on the pig. 65. International Congress of Meat Science and Technology (ICoMST

South Dakota Farm and Home Research

The Investment [p] 3 Teamwork [p] 5 Aspen [p] 6 Feedlot Nutrition [p] 8 Single-Animal Nutrition [p] 9 Teaching [p] 10 Swine [p] 11 Poultry [p] 13 Rangeland [p] 14 Reproduction [p] 15 Confinement Sheep [p] 16 Meat Science [p] 18 Beef Breeding [p] 19 Biochem [p] 21https://openprairie.sdstate.edu/agexperimentsta_sd-fhr/1104/thumbnail.jp

Meat Science Legend Leads Grad From Rookie To The Big Leagues

Craig Morris always wore his St. Louis Cardinals hat. As a freshman animal science student at Iowa State in 1988, that hat made him feel at home. It also caught the eye of his meat science professor, F.C. Parrish, who would come to do the same. Morris (\u2792 meat science), now the deputy administrator of the U.S. Department of Agriculture\u27s Livestock and Seed Program, credits Parrish\u27s influence for leading him to his dream job- facilitating the domestic and international marketing of the nation\u27s meat supply. Like Morris, Parrish was a native of the St. Louis area, and felt an instant kinship. He was an excellent scientist as a young guy. You don\u27t find them that work any harder than Craig did. He wanted to succeed, Parrish says. Morris worked with a butcher in high school and was working for Carriage House Meats in Ames at the time. I loved everything about the meat business, Morris says, and F.C. loved teaching people about the business. We gravitated toward each other

2007 Review—ISU Lauren Christian Swine Research Center, Madrid, Iowa

The Lauren Christian Swine Research Center has a long history of significant contributions to swine research programs in the Animal Science Department at Iowa State University. Researchers in swine breeding and genetics, reproductive physiology, nutrient management, and meat science currently utilize animals housed at the farm. Additional animals are used in departmental teaching and extension activities