Chris R. Calkins

Meat Science Review

The effect of freezing on the quality of dry-aged beef

Ana Paula Da Silva Bernardo Astrid Caroline Muniz da Silva Maristela da Silva do Nascimento Felipe Azevedo Ribeiro Chris R. Calkins Sérgio Bertelli Pflanzer

July 11, 2019

No Comments

Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.

It has long been known Prime-grade beef is often more tender than Select-grade beef, but the biological factors for the difference have not been well-defined.

Meat Science Review

Superoxide Dismutase Activity and beef tenderness

Evaluating the relationship between Superoxide Dismutase  Activity and Tenderness of USDA Prime and Select-grade beef.

Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins

June 16, 2017

No Comments

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.

Meat Science Review

Mechanism of tenderness in distillers grains-fed cattle

Chris R. Calkins Michael D. Chao

November 5, 2014

No Comments

In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.

Meat Science Review: Tough to take

Dietary antioxidants do not protect beef from toughening in a high-oxygen, modified-atmosphere package.

Lasika Shyamalie Senaratne-Lenagala Chris R. Calkins

October 5, 2012

No Comments

Modified-atmosphere packaging containing 80% oxygen and 20% carbon dioxide (HiOx-MAP) is widely used in fresh beef at retail to delay discoloration and hold cherry-red color of beef for a longer time.

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IPPE 2025

The International Production & Processing Expo is the world's largest annual poultry and egg, meat, and animal food industry event of its kind. A wide range of domestic and international decision-makers attend this annual event to find solutions for their business, network with industry colleagues, and learn about the latest technological developments and issues facing the industry.

The 2025 IPPE already has 1,200+ exhibitors that will occupy more than 583,000+ square feet of exhibit space. The 2025 IPPE will offer timely and important information and an efficient way for producers and processors to find solutions to enhance their operations.

We look forward to being with you again at the Georgia World Congress Center in Atlanta. Mark your calendar to join us Jan. 28 - 30, 2025. You will not want to miss this "must-attend" event for our industries!

Chris R. Calkins

ARTICLES

The effect of freezing on the quality of dry-aged beef

Superoxide Dismutase Activity and beef tenderness

Mechanism of tenderness in distillers grains-fed cattle

Meat Science Review: Tough to take

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