48 research outputs found
Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring
Effect of restricted feeding and realimentation on feed performance and carcass characteristics of growing lambs
CaracterĂsticas fisico-quĂmicas e sensoriais da carne de bubalinos Murrah abatidos em diferentes perĂodos de confinamento
Bos Indicus-Cross Feedlot Cattle with Excitable Temperaments have Tougher Meat and a Higher Incidence of Borderline Dark Cutters
The article was published in the journal Meat Science, Vol. 46, No.4. The focus is data collected for cattle temperament and the quality of meat produced
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ORIC central region calculations
The central region for the K = 100 Oak Ridge Isochronous Cyclotron, ORIC, will be modified to provide better orbit centering, focusing of orbits in the axial direction, and phase selection, in order to improve extraction efficiency, and reduce radioactive activation of cyclotron components. The central region is specifically designed for the acceleration of intense light ion beams such as 60 MeV protons and 15--100 MeV alphas. These beams will be used in the production of radioactive atoms in the Radioactive Ion Beam Project at Oak Ridge National Laboratory
Comparison of USDA Quality Grade with Tendertec for the Assessment of Beef Palatability
Carcasses (n = 265) selected to differ in USDA yield grade were evaluated by expert graders and assessed for tenderness with the Tendertec Mark III Beef Grading Instrument. Tendertec measurements were collected on longissimus lumborum muscles in both sides of each carcass. During fabrication of each left carcass side, a rib section (later converted into three steaks) was removed for aging and subsequent sensory panel evaluation at 14 d and for Warner-Bratzler shear force measurements at 14 and 28 d. Correlation coefficients for repeatability of Tendertec output variables, between left and right carcass sides, were .57, .44, .70, and .65 for Area-2, Area-2B, Power-2, and Power-2B, respectively. Correlations between Tendertec output variables and Warner-Bratzler shear force evaluations performed on steaks aged 14 or 28 d were not different from zero. Sensory panel ratings for amount of connective tissue were correlated ( P \u3c .01) with Tendertec output variables Area-2 and Area-2B (r = &#;.168 and &#;.154, respectively), and ratings for overall tenderness were correlated ( P \u3c .05) with the Area-2 output variable (r = &#;.131) but the coefficients were very low. Segregation analysis, using Tendertec output variables Area-2 and Power-2, significantly ( P \u3c .05) stratified sensory panel ratings for connective tissue amount and overall tenderness. Even though the Tendertec probe detected some differences in connective tissue contributions to rib steak tenderness, it was not better than USDA quality grade at segmenting A-maturity carcasses into anticipated tenderness outcomes, and thus its applicability as a grading instrument may be limited to use on more mature beef carcasses