Dark Cutting Beef - Why?

Many producers have heard of the carcass that did not grade because it cut dark . What is dark cutting beef and why does it happen

Can Beef Quality Be Evaluated?

Beef quality is important to the consumer. She wants to serve tender, juicy, tasty beef to her family each time she serves it. If she can consistently serve quality beef, she will serve beef frequently. If she finds that she cannot consistently serve quality beef cuts, she will serve something else. For that reason, beef quality becomes important to every one along the production line between the brood cow and the consumer

Topological Defects in Twisted Bundles of Two-Dimensionally Ordered Filaments

Twisted assemblies of filaments in ropes, cables and bundles are essential structural elements in wide use in macroscopic materials as well as within the cells and tissues of living organisms. We develop the unique, non-linear elastic properties of twisted filament bundles that derive from generic properties of two-dimensional line-ordered materials. Continuum elasticity reveals a formal equivalence between the elastic stresses induced by bundle twist and those induced by the positive curvature in thin, elastic sheets. These geometrically-induced stresses can be screened by 5-fold disclination defects in lattice packing, and we predict a discrete spectrum elastic energy groundstates associated with integer numbers of disclinations in cylindrical bundles. Finally, we show that elastic-energy groundstates are extremely sensitive to defect position in the cross-section, with off-center disclinations driving the entire bundle to buckle, adopting globally writhing configurations.Comment: 4.1 pages; 3 figure

Methods of Processing Meats

Newer methods of processing meats along with the development of new meat products will become more and more apparent as the meat industry adapts to the changing life-styles of Americans. The fast-food service industry as well as the hotel, restaurant and institutional trade will become an ever more important market for meat products. Electrical stimulation, massaging/tumbling, restructured steaks, hot-boning and retort pouch packaging represent more recent meat products and processing methods

Neutron capture cross sections of tungsten and rhenium Annual summary report

Neutron capture cross sections for natural tungsten and rheniu

Effect of Breed, Sex, and Final Weight on Feedlot Performance, Carcass Characteristics, and Meat Palatability of Lambs

The objective of this project was to study the effect of slaughter weight (heavy vs light), sex (ram vs wether) and breed (Targhee vs Suffolk x Targhee) of lambs on feedlot performance, carcass characteristics and palatablity attributes. In addition, year (1975 vs 1976) and type of birth (single vs multiple) were included in the analysis

Energy Level in Ration, Market Weight and Types of Cattle

The effect of body size on feed efficiency has been the subject of research for several years. Evidence was presented from some of the early research that body weight is unrelated to feed efficiency. Recent research has also shown that current recommended net energy requirements, such as those by the National Research Council, for growing and finishing beef cattle are valid for various sizes and types of beef animals. Large-bodied cattle gaining at a faster rate require more feed and should be fed ro heavier weights to reach best market grade

How Energy Level in Ration, Market Weight and Type of Cattle Influence Beef Carcass Traits

An experiment reported in this publication under the title Energy Level in Ration, Market Weight and Types of Cattle provided material to observe the influence of the three factors listed on beef carcass characteristics. Details describing the cattle, rations and market weights are presented in that report

An Evaluation of Muscle Fiber size and Number as Indicators of Pork Quality and Meatiness

Muscle cell size has been associated with overall muscle or meat yield in past research. Recent European reports indicate relationships between muscle cell size and number and pork quality. A small sample of muscle, removed surgically from a breeding animal, could be evaluated and the results utilized in selection decisions if muscle cell characteristics do indicate meat quality and quantity traits. This study was initiated to determine if the reported relationships could be observed

Absolute photoionization cross section measurements of the Kr I-isoelectronic sequence

Photoionization spectra have been recorded in the 4s, 4p and 3d resonance regions for the Kr Iisoelectronic sequence using both the dual laser produced plasma technique (at DCU) to produce photoabsorption spectra, and the merged ion beam and synchrotron radiation technique (at ASTRID) to measure absolute photoionization cross sections. Profile parameters are compared for the 4s − np resonances of Rb+ and Sr2+. Many new 4p " ns, md transitions are identified with the aid of Hartree-Fock calculations, and consistent quantum defects are observed for the various ns and md Rydberg series. Absolute single and double photoionization cross sections recorded in the 3d region for Rb+ and Sr2+ ions show preferential decay via double photoionization. This is only the second report where both the DLP technique and the merged beam technique have been used simultaneously to record photoionization spectra, and the advantages of both techniques (i.e. better resolution in the case of DLP and values for absolute photoionization cross sections in the case of the merged beam technique) are highlighted