Articles Tagged with ''meat science review''

Our objective was to examine shelf stability, water loss during cooking and consumer sensory characteristics of beef patties with no added binder (Control), soy flour (TVP) or dry potato extracts.

On June 19, 2016 meat scientists from across the country will gather in San Angelo, Texas — the “Wool and Mohair Capital of the World,” in the virtual epicenter of Texas agriculture.

As beef producers continue to improve efficiency, understanding the process of growth and development is crucial as cellular skeletal muscle characteristics, such as tenderness, can ultimately have an impact on consumer acceptance of meat products.

The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.

Current research has implicated bovine lymph nodes as a potential source of Salmonella contamination of ground beef.

Quality is an accumulation of attributes that satisfy customer preferences and expectations. Customers’ needs and expectations are always changing.

The energy and enthusiasm of McDonald’s keynote address set a passionate tone for a week of networking, sessions and fun at the 68th edition of the AMSA RMC.

Shiga toxin-producing Escherichia coli (STEC) are pathogens of concern across various food products as they have been connected to a wide variety of outbreaks and recalls.

Appearance of retail beef cuts is a major influencer of consumer purchasing decisions.

According to a recent review, the average American consumes about 66 pounds of ground beef per year, and ground beef accounts for approximately 60 percent of total beef consumption.