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Journal articles on the topic 'Beef'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Shaltout, Fahim. "Microbial Contamination of Beef and Beef Products." Nutrition and Food Processing 2, no. 2 (2019): 01. http://dx.doi.org/10.31579/2637-8914/014.

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Beef provide an animal protein of high biological value for consumers at all ages, where they contain all the essential amino acids required for growth. Moreover, beef is good source of different types of vitamins as niacin, riboflavin, thiamine and ascorbic acid as well as sodium, calcium, iron, phosphorus, sulpher and iodine.

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2

Addlesperger, Elisa. "Beef." Journal of Agricultural & Food Information 8, no. 4 (2007): 11–19. http://dx.doi.org/10.1080/10496500802083591.

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3

TUOMINEN, P., J. RANTA, and R. MAIJALA. "Salmonella Risk in Imported Fresh Beef, Beef Preparations, and Beef Products." Journal of Food Protection 69, no. 8 (2006): 1814–22. http://dx.doi.org/10.4315/0362-028x-69.8.1814.

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Additional guarantees (AGs) for Salmonella in imported defined animal-derived foods were agreed on for Finland when it was admitted to the European Community. The aim of this project was to evaluate the impact of these AGs on the prevalence of Salmonella in the Finnish beef supply and the adequacy of their scope. According to the quantitative Bayesian model, the efficacy of AGs was mainly dependent on the proportions of different beef categories imported and the true prevalence in the countries of origin. According to the model, AGs were able to reach their target in the referred year 1999 and

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4

Oraz, G. T. "ANALYSIS AND QUALITY ASSESSMENT OF BEEF, BEEF BREEDS OF CATTLE IN KAZAKHSTAN." Mechanics and Technologies, no. 3 (September 30, 2024): 182–87. http://dx.doi.org/10.55956/zeky9877.

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The article considers the quality of beef carcasses from cattle of Kazakh white-headed and Kalmyk breeds, bred mainly in Kazakhstan, as well as the results of the study of chemical composition of meat cuts, yield and meat index of beef cuts on the bone and boneless, allocated in accordance with the international standard UNECE. The chemical composition of cuts was determined: moisture, fat, protein. Methods of moisture determination – according to “GOST 9793-2016 Meat and meat products. Methods of moisture determination”. Methods of determination of fat – according to “GOST 23042- 2015 Meat an

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5

Muhammad, Umair Asharf, and Iqbal Mustafa Muhammad. "Factors effecting growth, properties and quality of beef meat." Pacific International Journal 1, no. 1 (2018): 13–19. https://doi.org/10.5281/zenodo.6065102.

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Nowadays consumers are highly interested in the quality of the products they eat, especially when this refers to meat. Consumption of meat from ruminant animals and its derivatives is on the increase, particularly in Pakistan. Current analysis is a review of the different factors that affect meat quality in ruminants. Some factors throughout the entire meat chain are analyzed, or rather, from those producers underscore to improve the quality of their products to those related with consumers ́ habits and beliefs. Most of the papers reviewed have been developed by researchers involved in the mea

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6

Yue (余文章), Isaac. "Beefy Outlaws: Beef Consumption in Water Margin and Its Song-Yuan Antecedents." Journal of Chinese Humanities 7, no. 3 (2022): 342–65. http://dx.doi.org/10.1163/23521341-12340120.

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Abstract When it comes to the favorite food of the outlaws of Mount Liang, beef is the undisputed champion. The 120-chapter edition of Water Margin has nearly 50 scenes that depict the heroes feasting heartily on beef. The next most frequently evoked type of meat is mutton, but the number of times it is mentioned is only half that of beef and the relevant scenes are depicted with far less detail. Because cattle slaughter and the sale of beef were strictly forbidden during the Song dynasty, an expanding community of researchers considers this choice of food as a subtle reflection of the bandits

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7

Thonney, Michael L. "Beef Quality." Science 264, no. 5155 (1994): 15. http://dx.doi.org/10.1126/science.264.5155.15.a.

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8

Beard, Trevor C. "Marbled beef." Medical Journal of Australia 153, no. 9 (1990): 571. http://dx.doi.org/10.5694/j.1326-5377.1990.tb126253.x.

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9

Hopkin, Michael. "Rare beef." Nature 449, no. 7158 (2007): 9. http://dx.doi.org/10.1038/449009a.

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10

Schenker, Donald. "Beef Tune." Iowa Review 19, no. 3 (1989): 108. http://dx.doi.org/10.17077/0021-065x.3810.

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11

Thonney, M. L. "Beef Quality." Science 264, no. 5155 (1994): 15. http://dx.doi.org/10.1126/science.264.5155.15.

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12

Dove, Paul. "Blood beef." New Scientist 197, no. 2642 (2008): 25. http://dx.doi.org/10.1016/s0262-4079(08)60345-0.

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13

Iaconelli, Richard. "Bialik Beef." Brain & Life 14, no. 6 (2018): 5. http://dx.doi.org/10.1097/01.nnn.0000550468.60885.d1.

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14

Ang, Li, and Sylvia Li-chun Lin. "Beef Noodles." Chinese Literature Today 2, no. 1 (2011): 6–13. http://dx.doi.org/10.1080/21514399.2011.11833946.

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15

Place, Sara E., and Amy Myrdal Miller. "Beef Production." Nutrition Today 55, no. 5 (2020): 227–33. http://dx.doi.org/10.1097/nt.0000000000000432.

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16

Appelbaum, Robert. "Aguecheek's beef." Textual Practice 14, no. 2 (2000): 327–41. http://dx.doi.org/10.1080/09502360050082640.

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17

poluhoff, nicholas. "Beef Wellington." Gastronomica 12, no. 3 (2012): 59–60. http://dx.doi.org/10.1525/gfc.2012.12.3.59.

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18

Goodman, J. Clay. "Beef Panic." Advances in Anatomic Pathology 3, no. 6 (1996): 351–54. http://dx.doi.org/10.1097/00125480-199611000-00002.

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19

Batt, C. "Oprah's beef." Food Microbiology 15, no. 2 (1998): 127. http://dx.doi.org/10.1006/fmic.1998.0182.

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20

Jarrett, Keith. "Beef Miscellany." Callaloo 43, no. 1 (2025): 14–17. https://doi.org/10.1353/cal.2025.a962537.

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21

Prabhu, G., R. Husak, and H. Hulshof. "Use of Beef Collagen in Beef Hot Dogs." Meat and Muscle Biology 1, no. 2 (2017): 42. http://dx.doi.org/10.22175/rmc2016.039.

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22

Seidel, G. E., and J. C. Whittier. "BEEF SPECIES SYMPOSIUM: Beef production without mature cows1." Journal of Animal Science 93, no. 9 (2015): 4244–51. http://dx.doi.org/10.2527/jas.2014-8526.

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23

Vasconcelos, J. T. "BEEF SPECIES SYMPOSIUM: Improving Welfare of Beef Cattle1." Journal of Animal Science 95, no. 5 (2017): 2168–69. http://dx.doi.org/10.2527/jas.2017.1487.

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24

Vasconcelos, J. T. "BEEF SPECIES SYMPOSIUM: Improving Welfare of Beef Cattle." Journal of Animal Science 95, no. 5 (2017): 2168. http://dx.doi.org/10.2527/jas2017.1487.

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25

Sukmawati, Sukmawati. "TOTAL MICROBIAL PLATES ON BEEF AND BEEF OFFAL." Bioscience 2, no. 1 (2018): 22. http://dx.doi.org/10.24036/02018219825-0-00.

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26

Husted, Rick. "117 Consumer perceptions of beef and beef production." Journal of Animal Science 98, Supplement_3 (2020): 48. http://dx.doi.org/10.1093/jas/skaa054.087.

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Abstract Consumers love beef but are often uncertain about how beef is raised. In this session we’ll learn more about consumer perceptions, where we are strong and areas where the industry could improve. Focus will be given to consumer attitudes related to beef production and how misconceptions are driving the need for more and more education in this area. Time will also be spent looking at beef’s competition, including focus on meat substitutes and how consumers few these products.

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27

Oliver, C. "Artisan beef: An alternative view of beef quality." Animal Frontiers 2, no. 4 (2012): 68–73. http://dx.doi.org/10.2527/af.2012-0064.

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28

Chen, Ming-Tsao, Wei-Der Yang, and Shiu-Len Guo. "Differentiation between fresh beef and thawed frozen beef." Meat Science 24, no. 3 (1988): 223–26. http://dx.doi.org/10.1016/0309-1740(88)90080-0.

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29

Nešić, Ksenija, Mirjana Lukić, and Radmila Marković. "Fatty acids from beef feed to beef meat." Food and Feed Research, no. 00 (2024): 40. http://dx.doi.org/10.5937/ffr0-50371.

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Beef meat has exceptional nutritional value that distinguishes it from other types of meat and makes it a highly valued food. However, the meat of cattle as well as other ruminants, is characterized by a more complex fatty acid profile compared to the meat of monogastric animals. This complexity is a consequence of the activity of the rumen microflora. In recent decades, changes in animal breeding, feeding practices, and modern slaughtering techniques imparted significant progress in improving beef's nutritional, sensory and market value. Different proportions of concentrated feed and roughage

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30

Bown, MD, PD Muir, and BC Thomson. "Dairy and beef breed effects on beef yield, beef quality and profitability: a review." New Zealand Journal of Agricultural Research 59, no. 2 (2016): 174–84. http://dx.doi.org/10.1080/00288233.2016.1144621.

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31

Yakubchak, O. M., V. T. Khomich, S. I. Usenko, V. I. Khomumenko, M. B. Ignatovskaya, and M. S. Karpulenko. "Microstructure of canned beef meat." Bìoresursi ì prirodokoristuvannâ 9, no. 3-4 (2017): 62–67. http://dx.doi.org/10.31548/bio2017.03.010.

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32

Malý, M. "Partial equilibrium model – beef." Agricultural Economics (Zemědělská ekonomika) 59, No. 6 (2013): 247–61. http://dx.doi.org/10.17221/221/2011-agricecon.

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The main goal of the presented paper is to propose, specify and quantify a model of partial equilibrium in the beef meat vertical in the Czech Republic. Characterized within the analyzed relations in the commodity vertical will be the demand-offer relationships on partial levels of the commodity chain on the basis of which the functional relations of the simultaneous model of the above-mentioned market will subsequently be specified. The quantified model enables the definition and description of the main determinants of the beef offer and demand. The data used was acquired from the Situation a

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33

Uys, Pieter, and Christo Bisschoff. "Identifying consumer buying preferences of beef." Problems and Perspectives in Management 14, no. 4 (2016): 256–63. http://dx.doi.org/10.21511/ppm.14(4-1).2016.15.

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This study investigated the drivers which influence consumers’ beef buying behavior. A validated questionnaire was used to collect the data and to evaluate consumer beef purchasing behavior. Exploratory factor analysis was employed to analyze the data while Cronbach alpha coefficient was used to calculate the reliability of the drivers. Satisfactory levels of reliability were recorded. The analysis identified eight drivers that influence the buying behavior of consumers when they purchase beef products. These drivers were: quality of the meat, buying preference, farming practices, intention to

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34

Lee, Jae Moon, In Hwan Jung, and Kitae Hwang. "Classification of Beef by Using Artificial Intelligence." Webology 19, no. 1 (2022): 4639–47. http://dx.doi.org/10.14704/web/v19i1/web19308.

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This paper aims to develop an application that classifies the quality of beef via Artificial Intelligence technology, which has experienced rapid technological growth in recent years. The application will allow users to obtain information including, but not limited to, cuts of beef, freshness, and marbling of the beef they are about to purchase. Deep learning image classification was used to classify the cuts of beef, and OpenCV technology was used to determine the freshness and marbling of the beef. The application was developed in a client-server system for real-time action. The mobile phone

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35

Reynolds, W. L., R. A. Bellows, J. J. Urick, and B. W. Knapp. "Crossing Beef × Beef and Beef × Brown Swiss: Pregnancy Rate, Calf Survival, Weaning Age and Rate." Journal of Animal Science 63, no. 1 (1986): 8–16. http://dx.doi.org/10.2527/jas1986.6318.

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36

SATO, Masahiko, Toyoo NAKAMURA, Seiichi HOMMA, Hiroki ABE, Akiyoshi SATO, and Masao FUJIMAKI. "Flavor and Taste Comparison between Japanese Black Cattle Beef, Dairy Cattle Beef and Imported Beef." Nihon Chikusan Gakkaiho 65, no. 2 (1994): 142–48. http://dx.doi.org/10.2508/chikusan.65.142.

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37

An, Seol Bin, Sun Hye Hwang, and Yong Sun Cho. "Storage Stability of Raw Beef, Dry-Aging Beef, and Wet-Aging Beef at Refrigeration Temperature." Journal of Food Hygiene and Safety 35, no. 2 (2020): 170–76. http://dx.doi.org/10.13103/jfhs.2020.35.2.170.

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38

Fehrman, C., K. Underwood, J. K. Grubbs, et al. "Sdsu Beef 2020 Increases Beef Industry Knowledge for Participants." Meat and Muscle Biology 2, no. 2 (2018): 164. http://dx.doi.org/10.22175/rmc2018.143.

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39

Bullock, K. D., and E. J. Pollak. "Beef Symposium: The evolution of beef cattle genetic evaluation1." Journal of Animal Science 87, suppl_14 (2009): E1—E2. http://dx.doi.org/10.2527/jas.2008-1738.

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40

Stankus, Tony. "Review ofDefending Beef: The Case for Sustainable Beef Production." Journal of Agricultural & Food Information 17, no. 1 (2016): 78. http://dx.doi.org/10.1080/10496505.2016.1117363.

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41

Scanga, J. A., A. D. Grona, K. E. Belk, J. N. Sofos, G. R. Bellinger, and G. C. Smith. "Microbiological contamination of raw beef trimmings and ground beef." Meat Science 56, no. 2 (2000): 145–52. http://dx.doi.org/10.1016/s0309-1740(00)00032-2.

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42

Robbins, K., J. Jensen, K. J. Ryan, C. Homco-Ryan, F. K. McKeith, and M. S. Brewer. "Consumer attitudes towards beef and acceptability of enhanced beef." Meat Science 65, no. 2 (2003): 721–29. http://dx.doi.org/10.1016/s0309-1740(02)00274-7.

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43

DeLong, Karen L., Kimberly L. Jensen, Andrew P. Griffith, and Elizabeth McLeod. "Beef cattle farmers’ marketing preferences for selling local beef." Agribusiness 35, no. 3 (2018): 343–57. http://dx.doi.org/10.1002/agr.21579.

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44

MATSUISHI, Masanori, Mitsuhiro FUJIMORI, and Akihiro OKITANI. "Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef." Nihon Chikusan Gakkaiho 72, no. 6 (2001): 498–504. http://dx.doi.org/10.2508/chikusan.72.498.

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45

WY, Akwetey. "How Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers?" Food Science & Nutrition Technology 5, no. 6 (2020): 1–5. http://dx.doi.org/10.23880/fsnt-16000238.

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The main research objective was to study the influence of using agushie on proximate composition and eating quality of beef burgers. Cooking yield and pH of burgers produced with or without agushie were also studied. Boneless beef was used as the meat ingredient and portions of the beef were replaced with ground agushie at 0% (control), 13%, 26% and 39% to obtain four treatments namely T1, T2, T3, and T4 respectively. Proximate analysis of the burgers was determined as well as cooking yield, pH and sensory evaluation was by 30 untrained consumers using a 9-point Hedonic scale. Increasing level

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46

Gonzalez, John Michael, and Kelsey Jean Phelps. "United States beef quality as chronicled by the National Beef Quality Audits, Beef Consumer Satisfaction Projects, and National Beef Tenderness Surveys — A review." Asian-Australasian Journal of Animal Sciences 31, no. 7 (2018): 1036–42. http://dx.doi.org/10.5713/ajas.18.0199.

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47

Zicarelli, L., B. Ariota, B. Gasparrini, G. Neglia, and R. Di Palo. "Buffalo Beef Production." Italian Journal of Animal Science 6, sup2 (2007): 1313–15. http://dx.doi.org/10.4081/ijas.2007.s2.1312.

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48

Arnott, Rob, Amie Ko, and Lillian Wu. "Where’s the Beef?" Journal of Investing 31, no. 4 (2022): 27–39. http://dx.doi.org/10.3905/joi.2022.31.4.027.

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49

Alexander, Kelly. "What's Your Beef." Anthropology News 58, no. 1 (2017): e33-e41. http://dx.doi.org/10.1111/an.285.

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50

Scheinhorn, David J. "Where’s the Beef?" Critical Care Medicine 28, no. 11 (2000): 3772–73. http://dx.doi.org/10.1097/00003246-200011000-00056.

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