Lorenzen C.L.,University of Missouri |
Calkins C.R.,University of Nebraska - Lincoln |
Green M.D.,Colorado State University |
Miller R.K.,Texas A&M University |
And 2 more authors.
Meat Science | Year: 2010
The ability to perform Warner-Bratzler and slice shear force on the same beef top loin steak was investigated. Three, 2.54-cm steaks from top loins (n= 99) were allotted to either Warner-Bratzler only (WBS), slice shear force only (SSF), or Warner-Bratzler and slice shear force (WBS/SSF). Steaks were thawed at 2 °C for 48. h prior to cooking. Steaks were cooked to 71 °C using a conveyor convection oven and allowed to cool at room temperature for a minimum of 4. h. Steaks allotted to WBS used six 1.27-cm cores and steaks allotted for WBS/SSF used four cores. Steaks allotted to SSF and WBS/SSF used one, 1. cm × 5. cm slice. Correlations among WBS and SSF for all steaks ranged from 0.49 to 0.69 (P< 0.0001). When correlations were generated for steak location within the top loin, the relationships among WBS and SSF performed in the same steak ranged from 0.53 to 0.70 (P< 0.05). These results indicate that it may be feasible to conduct WBS and SSF on the same top loin steak, and that the steak taken 2.54. cm from the 13th rib is the optimal location for this combination of procedures. © 2010 Elsevier Ltd.
Rotz C.A.,University Park |
Isenberg B.J.,Pennsylvania State University |
Stackhouse-Lawson K.R.,National Cattlemens Beef Association |
Pollak E.J.,U.S. Department of Agriculture
Journal of Animal Science | Year: 2013
A methodology was developed and used to determine environmental footprints of beef cattle produced at the U.S. Meat Animal Research Center (MARC) in Clay Center, NE, with the goal of quantifying improvements achieved over the past 40 yr. Information for MARC operations was gathered and used to establish parameters representing their production system with the Integrated Farm System Model. The MARC farm, cow-calf, and feedlot operations were each simulated over recent historical weather to evaluate performance, environmental impact, and economics. The current farm operation included 841 ha of alfalfa and 1,160 ha of corn to produce feed predominately for the beef herd of 5,500 cows, 1,180 replacement cattle, and 3,724 cattle finished per year. Spring and fall cow-calf herds were fed on 9,713 ha of pastureland supplemented through the winter with hay and silage produced by the farm operation. Feedlot cattle were backgrounded for 3 mo on hay and silage with some grain and finished over 7 mo on a diet high in corn and wet distillers grain. For weather year 2011, simulated feed production and use, energy use, and production costs were within 1% of actual records. A 25-yr simulation of their current production system gave an average annual carbon footprint of 10.9 ± 0.6 kg of CO2 equivalent units per kg BW sold, and the energy required to produce that beef (energy footprint) was 26.5 ± 4.5 MJ/kg BW. The annual water required (water footprint) was 21,300 ± 5,600 L/kg BW sold, and the water footprint excluding precipitation was 2,790 ± 910 L/kg BW. The simulated annual cost of producing their beef was US$2.11 ± 0.05/kg BW. Simulation of the production practices of 2005 indicated that the inclusion of distillers grain in animal diets has had a relatively small effect on environmental footprints except that reactive nitrogen loss has increased 10%. Compared to 1970, the carbon footprint of the beef produced has decreased 6% with no change in the energy footprint, a 3% reduction in the reactive nitrogen footprint, and a 6% reduction in the real cost of production. The water footprint, excluding precipitation, has increased 42% due to greater use of irrigated corn production. This proven methodology provides a means for developing the production data needed to support regional and national full life cycle assessments of the sustainability of beef. © 2013 American Society of Animal Science. All rights reserved.
McNeill S.H.,Human Nutrition Research |
Harris K.B.,Texas A&M University |
Field T.G.,National Cattlemens Beef Association |
Van Elswyk M.E.,Van Elswyk Consulting Inc.
Meat Science | Year: 2012
Changes in cattle breeding and management coupled with extensive trimming of visible fat from retail cuts have resulted in the wide-spread availability of lean beef to U.S. consumers. Despite these changes, there is limited awareness regarding the reduced total fat content and the favorable fatty acid profile of beef. Relative to the calories it contributes, the impact of beef on the nutritional quality of the American diet via its contribution of protein and certain key micronutrients is often under appreciated. The following discussion documents the progressive reduction in fat content of U.S. beef during the past 30. years, highlights ongoing efforts to update United States Department of Agriculture nutrient data for beef, and summarizes findings from randomized controlled trials of beef and plasma lipid outcomes. Beef is a popular, nutrient-dense food and the availability of at least 29 lean cuts of beef in the U.S. marketplace can help consumers meet their cardiovascular health goals. © 2011 Elsevier Ltd.
PubMed | Private Consultant, Colorado State University, National Cattlemens Beef Association, Land OLakes Purina Mills and 4 more.
Type: | Journal: Meat science | Year: 2015
Beef nutrition research has become increasingly important domestically and internationally for the beef industry and its consumers. The objective of this study was to analyze the nutrient composition of ten beef loin and round cuts to update the nutrient data in the USDA National Nutrient Database for Standard Reference. Seventy-two carcasses representing a national composite of Yield Grade, Quality Grade, sex classification, and genetic type were identified from six regions across the U.S. Beef short loins, strip loins, tenderloins, inside rounds, and eye of rounds (NAMP # 173, 175, 190A, 169A, and 171C) were collected from the selected carcasses and shipped to three university meat laboratories for storage, retail fabrication, and raw/cooked analysis of nutrients. Sample homogenates from each animal were analyzed for proximate composition. These data provide updated information regarding the nutrient status of beef, in addition, to determining the influence of Quality Grade, Yield Grade, and sex classification on nutrient composition.
Maki K.C.,Biofortis Provident Clinical Research |
Van Elswyk M.E.,Van Elswyk Consulting Inc. |
Alexander D.D.,Exponent, Inc. |
Rains T.M.,Biofortis Provident Clinical Research |
And 2 more authors.
Journal of Clinical Lipidology | Year: 2012
Background: Limited consumption of red meat, including beef, is one of many often-suggested strategies to reduce the risk of coronary heart disease (CHD). However, the role that beef consumption specifically plays in promoting adverse changes in the cardiovascular risk factor profile is unclear. Objective: A meta-analysis of randomized, controlled, clinical trials (RCTs) was conducted to evaluate the effects of beef, independent of other red and processed meats, compared with poultry and/or fish consumption, on lipoprotein lipids. Methods: RCTs published from 1950 to 2010 were considered for inclusion. Studies were included if they reported fasting lipoprotein lipid changes after beef and poultry/fish consumption by subjects free of chronic disease. A total of 124 RCTs were identified, and 8 studies involving 406 subjects met the prespecified entry criteria and were included in the analysis. Results: Relative to the baseline diet, mean ± standard error changes (in mg/dL) after beef versus poultry/fish consumption, respectively, were -8.1 ± 2.8 vs. -6.2 ± 3.1 for total cholesterol (P =.630), -8.2 ± 4.2 vs. -8.9 ± 4.4 for low-density lipoprotein cholesterol (P =.905), -2.3 ± 1.0 vs. -1.9 ± 0.8 for high-density lipoprotein cholesterol (P =.762), and -8.1 ± 3.6 vs. -12.9 ± 4.0 mg/dL for triacylglycerols (P =.367). Conclusion: Changes in the fasting lipid profile were not significantly different with beef consumption compared with those with poultry and/or fish consumption. Inclusion of lean beef in the diet increases the variety of available food choices, which may improve long-term adherence with dietary recommendations for lipid management. © 2012 National Lipid Association. All rights reserved.
National Cattlemens Beef Association and Cattlemens Beef Promotion And Researchboard | Date: 2013-09-30
Downloadable mobile applications for beef industry professionals, such as foodservice distributors sales staff, that provides general education on beef production practices and cuts.
Cattlemens Beef Promotion And Researchboard and National Cattlemens Beef Association | Date: 2013-04-17
National Cattlemens Beef Association and Cattlemens Beef Promotion And Researchboard | Date: 2010-11-16
Downloadable electronic publications in the nature of handouts, guidelines, reference materials, research materials, fact sheets, booklets, recipes and graphics in the field of beef and beef products.
National Cattlemens Beef Association and Cattlemens Beef Promotion And Researchboard | Date: 2010-01-07
National Cattlemens Beef Association | Date: 2013-03-22
Printed matter, namely newsletters, brochures, and bulletins about beef, beef products and issues concerning cattlemen.