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Journal articles on the topic 'Steaks'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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1

Gill, C. O., X. Yang, B. Uttaro, M. Badoni, and T. Liu. "Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling." Journal of Food Research 2, no. 5 (2013): 77. http://dx.doi.org/10.5539/jfr.v2n5p77.

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<p>Beef steaks between 1 cm and 3 cm-thick were inoculated with <em>Escherichia coli </em>O157:H7 and/or temperature histories were collected at steak centres, at points initially below the central plane, and/or at points 1 cm or 2 cm from steak edges. The steaks were turned over once during grilling when temperatures at the centres reached 30°C or 50°C, or at specified times once, twice or several times during cooking to specified temperatures between 60and 71°C. When steaks were turned over at centre temperature of 30 or 50°C, some points in some steaks did not reach the te

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2

GILL, C. O., J. DEVOS, M. K. YOUSSEF, and X. YANG. "Effects of Selected Cooking Procedures on the Survival of Escherichia coli O157:H7 in Inoculated Steaks Cooked on a Hot Plate or Gas Barbecue Grill." Journal of Food Protection 77, no. 6 (2014): 919–26. http://dx.doi.org/10.4315/0362-028x.jfp-13-526.

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Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, res

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3

Ramanathan, Ranjith, Rachel M. Mitacek, Sabra D. Billups, et al. "Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks." Translational Animal Science 2, no. 2 (2018): 135–43. http://dx.doi.org/10.1093/tas/txy006.

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Abstract The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH &gt; 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thick steaks and randomly assigned to 1) dark-cutting steak packaged in polyvinyl chloride film (PVC) overwrap, 2) dark-cutting steak packaged in nitrite-embedded film, 3) dark-cutting steaks dipped in 0.2% rosemary solution and packaged i

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4

Jones, S. D. M., L. E. Jeremiah, A. K. W. Tong, W. M. Robertson, and S. Lutz. "The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks." Canadian Journal of Animal Science 71, no. 4 (1991): 1037–43. http://dx.doi.org/10.4141/cjas91-125.

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A total of 458 beef rib-eye steaks (longis-simus thoracis) from 229 carcass left sides were used to evaluate the effects of degree of marbling, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef. One steak from each side was randomly allocated to 4 or 11 d of postmortem aging. Steaks were roasted to an internal temperature of 70 °C in a conventional oven preheated to 177 °C, and six cubes of lean from each steak were randomly assigned to a trained panel for palatability evaluation. Degree of marbling had no effect on initial or overall tenderness, f

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LORCA, T. A., M. D. PIERSON, J. R. CLAUS, J. D. EIFERT, J. E. MARCY, and S. S. SUMNER. "Penetration of Surface-Inoculated Bacteria as a Result of Hydrodynamic Shock Wave Treatment of Beef Steaks." Journal of Food Protection 65, no. 4 (2002): 616–20. http://dx.doi.org/10.4315/0362-028x-65.4.616.

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The top surface of the raw eye of round steaks was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampin-resistant E. coli (E. coli-rif). Cryostat sampling in concert with laser scanning confocal microscopy (LSCM) or plating onto antibiotic selective agar was used to determine if hydrodynamic shock wave (HSW) treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact beef steaks. HSW treatment induced the movement of both marker bacteria into the steaks to a maximum depth of 300 μ

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6

LOPES, M., J. D. STOPFORTH, K. SUCRE, et al. "Alternative Cutting Methods To Minimize Transfer of Nervous System Tissue during Steak Preparation from Bone-in Short Loins." Journal of Food Protection 69, no. 6 (2006): 1388–92. http://dx.doi.org/10.4315/0362-028x-69.6.1388.

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Fresh beef products, such as steaks, may become contaminated with potential specified risk materials (SRMs), such as central nervous system tissue, during the fabrication of bone-in loin subprimals. The objective of this study was to evaluate current and alternative cutting methods that could be used to minimize the transfer of nervous system tissue (NST) tissue during preparation of steaks from bone-in short loins. Bone-in short loins were cut according to three methods. (i) Cutting method I—The vertebral column bones were removed prior to cutting the loin into steaks from the medial (vertebr

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7

Klassen, M. D., and C. O. Gill. "Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks." Journal of Food Research 5, no. 1 (2015): 49. http://dx.doi.org/10.5539/jfr.v5n1p49.

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Mechanical tenderizing of beef can result in bacteria, which may include enteric pathogens such as <em>Escherichia coli</em> O157:H7, from the surface being carried into previously sterile deep tissues. A telephone survey of 1021 Canadian consumers was conducted during September 2013 to determine current steak cooking practices, and responses to proposed instructions for cooking to ensure microbiological safety intended for labels on packs of mechanically tenderized beef (MTB) steaks. The responses indicated that 95% of Canadian consumers preferably cook steaks to a medium rare or

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8

Mönch, Axel. "Erste ‚klimaneutrale‘ Steaks." agrarzeitung 76, no. 3 (2021): 5. http://dx.doi.org/10.51202/1869-9707-2021-3-005.

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9

Yang, Xianqin, Julia Devos, Hui Wang, and Mark Klassen. "Microbiological Condition of Retail Beef Steaks: A Canadian Survey." Journal of Food Research 7, no. 4 (2018): 1. http://dx.doi.org/10.5539/jfr.v7n4p1.

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The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of 621 steaks of four types (cross rib, CR; inside round, IR; striploin, SL; top sirloin, TS) collected from 135 retail stores in five cities across Canada were tested. Swab samples each from swabbing the entire upper surface of each steak were processed for enumeration of seven groups of indicator organisms: total aerobes (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), Brochothrix thermosphacta (BRO), coliforms (COL) and Escherichia coli (E

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10

AHMAD, HAMDI A., and JOHN A. MARCHELLO. "Microbial Growth and Successions on Steaks as Influenced by Packaging Procedures1." Journal of Food Protection 52, no. 4 (1989): 236–39. http://dx.doi.org/10.4315/0362-028x-52.4.236.

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The influence of retail packaging procedures: (1) Borden's Resinite film overwrap; (2) Gas (1% CO, 40% O2, 59% N2) flushed for 2 min then overwrapped with the Resinite film; (3) packaged in a barrier bag and sealed with no evacuation of air on microbial growth and succession on steak surfaces was studied during 12 d of storage at 4°C. Growth on top and bottom surfaces for all packaged steaks did not differ significantly within most sampling periods. Similar growth patterns were observed on both steak surfaces, increasing (P &lt;0.05) between d 3, 6, and 9 of storage. Pseudomonas dominated

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11

de Faria Maciel, Isabella Cristina, Jeannine P. Schweihofer, Jenifer I. Fenton, et al. "PSV-29 Influence of Akaushi Genetics on Color and Sensory Attributes of Beef from Grain and Grass-finishing systems." Journal of Animal Science 98, Supplement_4 (2020): 360. http://dx.doi.org/10.1093/jas/skaa278.631.

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Abstract The effects of beef genetics and finishing system on color and sensory attributes of longissimus dorsi steaks were evaluated. Steaks were from Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) fed with a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN). Animals were slaughtered at 18 (GRAIN) and 26 (GRASS) mo. Rib sections (11th and 13th) were collected 48 h postmortem from the left side of each carcass, cut into two 2.54 cm-thick steaks, vacuum packaged, and aged 14 d. One steak was frozen until water holding capacity and Warner Bratzler shear force (WB

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12

Van Buren, Jessie B., Brianna Buseman, Tanya Weber, et al. "26 Extending the Shelf-life of Beef Bone-in Short Rib Steaks Using Acerola Cherry Powder and Rosemary Extract." Journal of Animal Science 99, Supplement_1 (2021): 29–30. http://dx.doi.org/10.1093/jas/skab054.051.

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Abstract Improving the shelf-life of beef bone-in short rib steaks, which are commonly exported, will increase beef export demand and subsequently producer profits. The objective was to determine the effect of the topical application of acerola cherry powder and rosemary extract from various suppliers on beef bone-in short rib shelf-life. Beef bone-in short ribs (IMPS 123A) (n = 18) from USDA Choice carcasses were aged for 28 days post-fabrication at 0°C. Steaks 1.02 cm-thick were systematically assigned based on location to treatments including: untreated control (C), topically sprayed (~2ml)

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McCoy, E. J., T. G. O'Quinn, E. F. Schwandt, C. D. Reinhardt, and D. U. Thomson. "Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate1." Translational Animal Science 1, no. 3 (2017): 304–10. http://dx.doi.org/10.2527/tas2017.0036.

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Abstract Strip loin steaks (n = 119) were used to evaluate the association between liver abscess severity and USDA quality grade and meat tenderness and sensory attributes of steaks from finished feedlot cattle. Steaks were used in a 3 × 2 factorial treatment structure using a completely randomized design and were collected at a commercial abattoir located in northwest Texas. All cattle were sourced from a single feedlot and fed a common diet that did not include tylosin phosphate. Treatments were USDA quality grades of Select (SEL) and Low Choice (LC) and liver abscess scores of normal (NORM;

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14

episcopo, dominic. "United Steaks of America." Gastronomica 10, no. 2 (2010): 118. http://dx.doi.org/10.1525/gfc.2010.10.2.118.

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15

LAINE, ELLEN SWANSON, JONI M. SCHEFTEL, DAVID J. BOXRUD, et al. "Outbreak of Escherichia coli O157:H7 Infections Associated with Nonintact Blade-Tenderized Frozen Steaks Sold by Door-to-Door Vendors." Journal of Food Protection 68, no. 6 (2005): 1198–202. http://dx.doi.org/10.4315/0362-028x-68.6.1198.

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Steaks have not been recognized as an important vehicle of Escherichia coli O157:H7 infection. During 11 to 27 June 2003, the Minnesota Department of Health (MDH) identified four O157 infection cases with the same pulsed-field gel electrophoresis (PFGE) subtype. All four case patients consumed brand A vacuum packed frozen steaks sold by door-to-door vendors. The steaks were blade tenderized and injected with marinade (i.e., nonintact). Information from single case patients in Michigan and Kansas identified through PulseNet confirmed the outbreak. The MDH issued a press release on 27 June to wa

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16

Yang, Xianqin, Julia Devos, and Mark D. Klassen. "Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions." Journal of Food Protection 80, no. 10 (2017): 1641–47. http://dx.doi.org/10.4315/0362-028x.jfp-17-081.

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ABSTRACT A national survey was conducted in Canada to determine consumer cooking practices for minute steaks (thin, mechanically tenderized beef cutlets). Results indicate that most Canadians prefer cooking minute steaks by pan frying and to a medium level of doneness. To identify safe cooking conditions, retail minute steaks (∼125 g), inoculated at three sites per steak with a five-strain cocktail of nontoxigenic Escherichia coli O157:H7 (6.1 log CFU per site), were cooked on a hot plate (200°C), mimicking a pan-frying scenario. The steaks (n = 5) were cooked for 4, 6, 8, or 10 min with turni

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17

LEU, R., J. T. KEETON, D. B. GRIFFIN, J. W. SAVELL, and C. VANDERZANT. "Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride." Journal of Food Protection 50, no. 7 (1987): 554–56. http://dx.doi.org/10.4315/0362-028x-50.7.554.

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Steaks and roasts were fabricated from strip loins and top rounds that were held vacuum packaged for 10 d at 2°C. Steaks and roasts then were treated with 2–3% DermatexR Food Grade (DFG), an acetylated monoglyceride, vacuum packaged and stored at 2 ± 2°C for up to 4 weeks (steaks) and 7 weeks (roasts). Aerobic plate counts (APC) and APT counts of control and DFG-treated steaks and roasts did not differ (P&gt;0.05) during refrigerated storage. The microflora of steaks and roasts during storage was dominated by lactic acid bacteria. Treatment with DFG did not influence the microbiological ch

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18

Wood, J. D., G. R. Nute, R. C. Ball, G. A. J. Fursey, and G. Harrington. "Effects of grilling to 80°c on the physical and chemical composition of pork loin steaks." Proceedings of the British Society of Animal Production (1972) 1994 (March 1994): 180. http://dx.doi.org/10.1017/s0308229600027252.

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Previous work has shown that grilling pork steaks to a high final internal temperature (80°C), which corresponds to “well done”, significantly reduces tenderness and juiciness but increases the intensity of pork flavour. This work was done to examine the effects of grilling on physical and chemical composition.Two adjacent 25 mm-thick steaks with backfat and rind attached were cut from each of 62 deboned pork loins (taken from 90 kg live weight pigs, average 11mm P2 fat thickness). One steak was analysed fresh by dissection and standard analytical techniques and the other after grilling to 80°

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19

Delgado, Eduardo Francisquine, Ana Paula Aguiar, Edwin Moisés Marcos Ortega, Marta Helena Fillet Spoto, and Carmen Josefina Contreras Castillo. "Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste." Scientia Agricola 63, no. 3 (2006): 232–39. http://dx.doi.org/10.1590/s0103-90162006000300004.

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The knowledge of consumer perception of meat tenderness and taste is essential to forecast a Brazilian quality value-based beef market. This study aimed to verify perception of tender (WBSF < 4.1 kg) from tough (> 4.8 kg) strip loin steak or uncharacteristic (calcium-treated/Ca-IM) and normal (non-calcium/NO-Ca) meat taste by consumers according to gender, age, education and income levels. Steaks were previously classified by shear force measurements as tender or tough. Each consumer was served a paired sample of one tender and of one tough steak, which were either Ca-IM or NO-Ca treated

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20

Larson, Quynn P., Robert J. Maddock, and Bryan W. Neville. "Effects of distillers dried grains with solubles supplementation on yearling heifers grazing Northern Great Plains rangeland: impacts on subsequent feedlot performance and meat quality1." Translational Animal Science 3, no. 4 (2019): 1153–61. http://dx.doi.org/10.1093/tas/txz118.

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Abstract Eighty-two yearling crossbred heifers (318.8 ± 1.03 kg) were utilized in a completely randomized design to evaluate the effects of distillers dried grains with solubles (DDGS) supplementation on animal performance, while grazing on rangeland of the Northern Great Plains, and subsequent feedlot performance, carcass characteristics, and meat quality traits. Treatments were: 1) 0% DDGS supplementation (CONT) and 2) 0.6% of body weight (BW) DDGS supplementation (SUP). Heifers received treatments for 70 d (6 June to 16 August) while grazing, and then were acclimated to and fed a common cor

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21

Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "272 High oxygen packaging is detrimental to beef flavor and tenderness." Journal of Animal Science 97, Supplement_3 (2019): 103. http://dx.doi.org/10.1093/jas/skz258.214.

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Abstract This study determined the influence of packaging and muscle on beef flavor and tenderness. Strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54 cm steaks (Longissimus lumborum and Gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments: carbon monoxide motherbag (CO), high oxygen modified atmosphere packaging (HIOX), polyvinyl overwrap (OW) and rollstock (ROLL) and aged for 14 d in dark storage. Steaks in OW were vacuum packaged during aging, then overwrapped for display. Steaks were placed in co

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22

Sajeev, Dishnu, Hudson Thames, Harper Cobb, et al. "PSII-39 Effects of electrostatic spray and natural antioxidants on sensory quality and color of grass- finished beef strip steaks." Journal of Animal Science 97, Supplement_3 (2019): 218. http://dx.doi.org/10.1093/jas/skz258.447.

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Abstract This study was aimed to determine the effects of electrostatic spray and natural antioxidants on sensory quality, color, and metmyoglobin reductase activity in grass-finished beef strip steaks. Eighteen certified grass-finished beef loins from nine animals were purchased from a certified grass-fed beef purveyor. Each loin was cut into eight 2.5-cm thick steaks without the gluteus medius muscle. A factorial arrangement of four treatments including a negative control (no spraying; NEG) and 1000-ppm of electrostatic spray of cherry extract rich in ascorbic acid (ES-ACE), electrostatic sp

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23

BAWCOM, DANNY W., LESLIE D. THOMPSON, MARK F. MILLER, and C. BOYD RAMSEY. "Reduction of Microorganisms on Beef Surfaces Utilizing Electricity." Journal of Food Protection 58, no. 1 (1995): 35–38. http://dx.doi.org/10.4315/0362-028x-58.1.35.

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The effects of continuous electrical current pulsed electrical current and voltage level on aerobic bacteria total coliforms and Salmonella typhimurium on top round beef steaks were examined. Electrical stimulation (620 v) for 20 and 60 s decreased (P&lt;.05) coliform bacteria counts by an average of 81% (0.7 log CFU/cm2) compared to untreated steaks. Compared to non-sprayed steaks coliform counts were lower (P&lt;.05) for steaks to which 3 ml of sterile deionized water was applied before electrical stimulation. Steaks subjected to 3 6 12 and 24 pulses (400 v/2.5 cm) reduced (P&lt;

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24

Wu, Hua-Tao, Wen-Jia Chen, Ya Xu, Jia-Xin Shen, Wen-Tian Chen, and Jing Liu. "The Tumor Suppressive Roles and Prognostic Values of STEAP Family Members in Breast Cancer." BioMed Research International 2020 (August 3, 2020): 1–11. http://dx.doi.org/10.1155/2020/9578484.

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Objective. To investigate the expression patterns and prognostic values of STEAP family members in the occurrence and development of breast cancer. Materials and Methods. The Human Protein Atlas was used to analyze the expression level of STEAPs in human normal tissues and malignant tumors. ONCOMINE datasets were analyzed for the comparison of the STEAPs levels between malignant cancers and corresponding normal tissues. Kaplan-Meier plotter was used to analyze the prognostic value of STEAPs in breast cancer patients. Results. STEAPs were widely distributed in human normal tissues with diverse

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25

Hoffman, Kacie C., Michael J. Colle, James A. Nasados, et al. "Relationship between heifer carcass maturity and beef quality characteristics." Translational Animal Science 4, no. 2 (2020): 1206–15. http://dx.doi.org/10.1093/tas/txaa017.

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Abstract Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A (n = 30), B (n = 30), and C (n = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were selected to ensure similar marbling scores across maturity groups (Small to Modest). Beef strip loins (LM) and outside rounds (BF) were obtained from these carcasses. Steaks were used to measure color stability, lipid oxidation (thiobarbituric acid reactive substances; TBARS), Warner-Bratzler

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26

Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "79 Cooking method and beef flavor: a multivariate approach." Journal of Animal Science 97, Supplement_1 (2019): 27. http://dx.doi.org/10.1093/jas/skz053.059.

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Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were fin

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Glossmann, Hartmut H. "Are all steaks created equal?" Public Health Nutrition 14, no. 6 (2011): 1128. http://dx.doi.org/10.1017/s1368980011000152.

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Kerth, C. R., J. L. Montgomery, J. L. Lansdell, C. B. Ramsey, and M. F. Miller. "Shear gradient in longissimus steaks." Journal of Animal Science 80, no. 9 (2002): 2390. http://dx.doi.org/10.2527/2002.8092390x.

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29

MARRIOTT, N. G., S. K. PHELPS, and P. P. GRAHAM. "RESTRUCTURED BEEF AND TURKEY STEAKS." Journal of Food Quality 10, no. 4 (1987): 245–54. http://dx.doi.org/10.1111/j.1745-4557.1987.tb00816.x.

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30

WANG, H., N. G. MARRIOTT, J. R. CLAUS, and P. P. GRAHAM. "ACCELERATED PROCESSED RESTRUCTURED BEEF STEAKS." Journal of Muscle Foods 5, no. 4 (1994): 419–30. http://dx.doi.org/10.1111/j.1745-4573.1994.tb00548.x.

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31

Ball, Jase J., Elizabeth B. Kegley, Ty E. Lawrence, Shelby L. Roberts, Jeremy G. Powell, and John T. Richeson. "Carcass traits and consumer acceptability of striploin steaks from band-castrated, intratesticular zinc-injected, or sexually intact beef cattle1." Translational Animal Science 3, no. 1 (2018): 295–303. http://dx.doi.org/10.1093/tas/txy093.

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Abstract One hundred and eighty beef bulls (BW = 337 ± 10.9 kg) were blocked by BW (6 blocks) and assigned randomly to one of three treatments on day 0: 1) INJ; received 1 mL (100 mg Zn) of a Zn solution in each testis, 2) BAN; received blood-restrictive rubber band placed upon the dorsal aspect of the scrotum, and 3) BUL; bulls with testicles remaining intact. Cattle were grouped by weight block in a randomized complete block design (three treatment pens/block and 10 cattle/pen) and harvested by block on three separate dates when blocks reached similar BW and visual subcutaneous fat thickness

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32

Lockard, Cathy L., Chris J. Richards, Caleb G. Lockard, et al. "Growth, performance, and carcass characteristics of feedlot Holstein steers fed ractopamine hydrochloride1." Translational Animal Science 4, no. 1 (2019): 102–17. http://dx.doi.org/10.1093/tas/txz157.

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Abstract Growth-promoting technologies such as implants, ionophores, and β-agonists improve feedlot performance, efficiency, and carcass characteristics of cattle. The objective of this experiment was to determine the effects of dose and duration of ractopamine hydrochloride (RH) on feedlot performance and carcass characteristics when fed to Holstein steers. A randomized complete block design was used with a 3 × 3 factorial arrangement of treatments with 3 RH doses (0, 300, or 400 mg∙steer−1∙d−1) fed for 3 durations (28, 35, or 42 d). Holstein steers (n = 855; initial body weight [BW] = 448 ±

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33

Lei, Zhaomin, Jianping Wu, Deyin Zhang, et al. "Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)." Animals 10, no. 1 (2020): 150. http://dx.doi.org/10.3390/ani10010150.

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Herein, we performed a proteomic analysis of tenderloin and flank steaks from Simmental cattle using the isobaric tags for a relative and absolute quantification (iTRAQ) approach. We identified 17 amino acids in both steaks, and Gly, Cys, Ile, Lys, and Pro differed most in abundance between the steak types (p < 0.05). A comparison of the expression patterns in steaks revealed 128 differentially expressed proteins (DEPs), of which 44 were up-regulated and 84 were down-regulated. Furthermore, 27 DEPs (p < 0.05) were subjected to gene ontology (GO) analysis, and many were found to be relate

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34

Ramanathan, Ranjith, Andrea English, Gretchen Mafi, and Deb VanOverbeke. "78 Effects of extended aging, modified atmospheric packaging, and display time on metmyoglobin reducing activity and oxygen consumption of high-pH beef." Journal of Animal Science 97, Supplement_1 (2019): 26. http://dx.doi.org/10.1093/jas/skz053.057.

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Abstract Metmyoglobin reducing activity (MRA) and oxygen consumption (OC) are two important biochemical processes that can influence beef color. Several studies have determined the effects of aging and modified atmospheric packaging (MAP) on biochemical properties of normal-pH beef (5.5–5.7 pH range). However, limited knowledge is currently available on the effects of aging and MAP on biochemical properties of high-pH beef (> 6.2). Therefore, the objective was to determine the effects of extended aging, MAP, and display time on MRA and OC of high-pH beef. Ten USDA Choice (pH = 5.6) and ten

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35

Denzer, Morgan, Gretchen G. Mafi, Deborah VanOverbeke, and Ranjith Ramanathan. "Dark Storage of Enhanced Dark-cutting Beef in Nitrite-embedded Packaging Increased Metmyoglobin Formation upon Repackaging." Journal of Animal Science 99, Supplement_2 (2021): 19–20. http://dx.doi.org/10.1093/jas/skab096.033.

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Abstract The objective of this study was to evaluate nitrite-embedded packaging (NEP) and enhancement effects on the color of dark-cutting beef after repackaging into polyvinyl chloride (PVC) for display. From a commercial packing plant, dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef strip loins (normal-pH, n = 6) were collected. Bisected dark-cutting loins were randomly assigned to nonenhanced dark-cutting (DCN) and enhanced dark-cutting (DCE) with glucono delta-lactone and rosemary. Steaks (1.91 cm) sliced from nonenhanced normal-pH, DCN, and DCE loins were randoml

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SWARTZ, RICHARD S., JOHN B. LUCHANSKY, MEGAN KULAS, et al. "Thermal Inactivation of Shiga Toxin–Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle†." Journal of Food Protection 78, no. 5 (2015): 1013–17. http://dx.doi.org/10.4315/0362-028x.jfp-14-454.

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Thermal inactivation of Shiga toxin–producing Escherichia coli (STEC) cells within knitted/cubed beef steaks following cooking on a nonstick griddle was quantified. Both faces of each beef cutlet (ca. 64 g; ca. 8.5 cm length by 10.5 cm width by 0.75 cm height) were surface inoculated (ca. 6.6 log CFU/g) with 250 μl of a rifampin-resistant cocktail composed of single strains from each of eight target serogroups of STEC: O26:H11, O45:H2, O103:H2, O104:H4, O111:H−, O121:H19, O145:NM, and O157:H7. Next, inoculated steaks were (i) passed once through a mechanical tenderizer and then passed one addi

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GRIFFIN, D. B., J. T. KEETON, J. W. SAVELL, R. LEU, C. VANDERZANT, and H. R. CROSS. "Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride." Journal of Food Protection 50, no. 7 (1987): 550–53. http://dx.doi.org/10.4315/0362-028x-50.7.550.

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Vacuum packaged strip loins and top rounds were fabricated into loin steaks and round roasts and treated, respectively, with 3 and 2% Dermatex® Food Grade (DFG), an acetylated monoglyceride. Samples were then vacuum packaged and stored at 2 ± 2°C for up to 49 (steaks) and 56 (roasts) d. Mean lean color (vacuum packaged and oxygenated), surface discoloration and overall appearance scores were not consistently different between treated and control steaks and roasts regardless of storage time. No consistent differences were observed in pH values of the lean and purge, percentage moisture or senso

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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "25 Cooking method and muscle type impact volatile compound development in beef steaks." Journal of Animal Science 98, Supplement_2 (2020): 22–23. http://dx.doi.org/10.1093/jas/skz397.051.

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Abstract The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00-Small100 marbling; n = 20). Subprimals were wet aged in the dark for 21 d at 0 - 4℃. Following aging, subprimals were fabricated into 2.54 cm thick steaks of the following muscles: Gluteus medius (GM), Infraspinatus (IF), Longissimus lumborum (LL\), Psoas major (PM), Serratus ventralis (SV), and Triceps brachii (TB). Ste

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Gregg, C. "High Steaks for Cancer and Aging." Science Translational Medicine 6, no. 228 (2014): 228ec49. http://dx.doi.org/10.1126/scitranslmed.3008866.

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Dingler, Felix A., and Ketan J. Patel. "Of sizzling steaks and DNA repair." Science 357, no. 6347 (2017): 130–31. http://dx.doi.org/10.1126/science.aan8293.

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Fortin, A., W. M. Robertson, S. J. Landry, and K. Erin. "The quality and yield characteristics of Canada B3 beef carcasses exhibiting medium to good muscling." Canadian Journal of Animal Science 82, no. 1 (2002): 41–47. http://dx.doi.org/10.4141/a00-125.

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Forty-nine Canada B3 carcasses meeting Canada quality grade requirements, but exhibiting medium to good muscling, 12 Canada A and 13 Canada AA carcasses were selected to determine the eating attributes of LL and SM steaks and their saleable meat yield. Canada B3 LL steaks had lower (P = 0.01) shear force value than Canada A and Canada AA LL steaks. For the SM steaks, there was no difference (P > 0.05). The eating attributes of Canada B3 LL steaks (softness, initial tenderness, flavour intensity, chewiness and rate of breakdown) were superior (P < 0.001) to those of Canada A or Canada AA

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Juárez, Manuel, Ivy L. Larsen, Mark Klassen, and Jennifer L. Aalhus. "Canadian beef tenderness survey: 2001–2011." Canadian Journal of Animal Science 93, no. 1 (2013): 89–97. http://dx.doi.org/10.4141/cjas2012-112.

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Juárez, M., Larsen, I. L., Klassen, M. and Aalhus, J. L. 2013. Canadian beef tenderness survey: 2001–2011. Can. J. Anim. Sci. 93: 89–97. A large survey across Canada was developed collecting retail beef samples in 2001 (702 steaks) and 2011 (602 steaks). The samples (strip loin, top sirloin, inside round and cross-rib steaks) were evaluated for instrumental tenderness using standard procedures for sampling, storage, cooking and texture evaluation. New equations were also developed in order to compare the results obtained in these studies with consumer thresholds developed in Canada and the Uni

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Bland, Nicolas, Nicolas Herrera, Morgan Henriott, Felipe Ribeiro, Kellen Hart, and Chris Calkins. "218 Impact of diet and quality grade on tenderness of beef steaks." Journal of Animal Science 98, Supplement_3 (2020): 45–46. http://dx.doi.org/10.1093/jas/skaa054.082.

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Abstract Research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains with solubles, and differing quality grade on tenderness of beef steaks. Steers (n=240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains with Solubles (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses w

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CHANCEY, C. C., J. C. BROOKS, J. N. MARTIN, et al. "Survivability of Escherichia coli O157:H7 in Mechanically Tenderized Beef Steaks Subjected to Lactic Acid Application and Cooking under Simulated Industry Conditions." Journal of Food Protection 76, no. 10 (2013): 1778–83. http://dx.doi.org/10.4315/0362-028x.jfp-12-566.

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Mechanical tenderization improves the palatability of beef; however, it increases the risk of translocating pathogenic bacteria to the interior of beef cuts. This study investigated the efficacies of lactic acid spray (LA; 5%), storage, and cooking on the survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks managed under simulated industry conditions. Beef subprimals inoculated with either high (105 CFU/ml) or low (103 CFU/ml) levels of E. coli O157:H7 were treated (LA or control) and stored for 21 days prior to mechanical tenderization, steak portioning (2.54 cm),

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Henriott, Morgan, Felipe Ribeiro, Kellen Hart, Nicolas Herrera, Nicolas Bland, and Chris Calkins. "71 Impact of myoglobin oxygenation state at freezing on color stability of frozen and thawed beef." Journal of Animal Science 97, Supplement_2 (2019): 44. http://dx.doi.org/10.1093/jas/skz122.079.

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Abstract Myoglobin, when oxygenated, is bright red. The deoxygenated form (purple color) is unstable and can be oxidized to metmyoglobin (brown color). This research was conducted to determine if meat frozen in the oxygenated state could retain bright red color during frozen storage, and after thawing, during retail display. Steaks from 18 USDA Choice strip loins were randomly assigned to a myoglobin state [deoxymyoglobin (DeOxy; immediately packaged), low oxygenation (LoOxy; oxygenated for 30 minutes), and high oxygenation (HiOxy; packaged for 24 h in 80% O2)], frozen storage packaging method

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Bland, Nicolas, Felipe Ribeiro, Nicolas Herrera, Kellen Hart, Morgan Henriott, and Chris Calkins. "97 Impact of diet on shelf life of beef steaks." Journal of Animal Science 97, Supplement_2 (2019): 55. http://dx.doi.org/10.1093/jas/skz122.100.

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Abstract This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). P

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Hernández-Calva, L. M., M. He, M. Juárez, J. L. Aalhus, M. E. R. Dugan, and T. A. McAllister. "Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows." Canadian Journal of Animal Science 91, no. 4 (2011): 613–22. http://dx.doi.org/10.4141/cjas2011-030.

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Hernández-Calva, L. M., He, M., Juárez, M., Aalhus, J. L., Dugan, M. E. R. and McAllister, T. A. 2011. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can. J. Anim. Sci. 91: 613–622. Sixty-two cull cows were fed one of four diets in a 2×2 factorial arrangement, consisting of barley silage or grass hay with or without flaxseed to influence fatty acid composition. After slaughter, carcass grade, meat quality and sensory data were collected. Silage increased live (P=0.002) and carcass (P=0.001) weights of the cows as compared with hay. Muscle width (P=0.013)

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Cassens, Andrew M., Gretchen Mafi, Deb VanOverbeke, and Ranjith Ramanathan. "77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging." Journal of Animal Science 97, Supplement_1 (2019): 25–26. http://dx.doi.org/10.1093/jas/skz053.056.

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Abstract Any deviation from the bright-red color of beef leads to discounted price or consumer rejection. Atypical dark-cutting beef represents darker color of lean around a pH 5.6 – 5.8. However, limited studies have determined the postharvest practices to improve the lean color of atypical dark-cutting beef. Therefore, the objective was to evaluate the effects of rosemary-enhancement and modified atmospheric packaging on atypical dark-cutting beef. Atypical dark-cutting beef strip loins (n = 13, pH=5.70 ± 0.09; ADC) and USDA Choice beef strip loins (n = 6, pH=5.57 ± 0.1; CH) were selected wi

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Badoni, M., S. Rajagopal, J. L. Aalhus, M. D. Klassen, and C. O. Gill. "The Microbiological Condition of Canadian Beef Steaks Offered for Retail Sale in Canada." Journal of Food Research 1, no. 4 (2012): 124. http://dx.doi.org/10.5539/jfr.v1n4p124.

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<p>Steaks of 4 types collected from 113 retails stores in 4 Canadian cities were frozen for storage. Swab samples collected from approximately 100 cm<sup>2</sup> of each of 598 thawed steaks were processed for enumeration of bacteria. The fraction of steaks from which total aerobic counts (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads(PSE) and <em>Brochothrix thermosphacta</em> (BRO) were not recovered at <span style="text-decoration: underline;">&gt;</span> 2 log cfu/100 cm<sup>2 </sup>were 3, 12, 8, 25 and 51%, r

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VAN LAACK, RIËTTE L. J. M., and FRANS J. M. SMULDERS. "Microbiological Condition of Restructured Steaks Prepared From Pre- and Postrigor Beef." Journal of Food Protection 54, no. 5 (1991): 357–59. http://dx.doi.org/10.4315/0362-028x-54.5.357.

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In two experiments the microbiological quality of restructured steaks prepared from hot and cold boned beef was investigated. Half of each electrically stimulated carcass was hot boned (ca. 45 min postmortem), and the other side was deboned after 20–24 h chilling. For both experiments, defatted desinewed neck and flank muscles were flaked, and 1 % NaCl was added to half of the meat batches. In experiment 1, meat batches were stored at −40°C for ca. 1 month, then tempered, restructured into steaks and refrozen. In experiment 2, restructuring of the hot boned meat followed the flaking process, t

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