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Sample records for beef steaks classified

  1. Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

    Science.gov (United States)

    Goodson, K J; Morgan, W W; Reagan, J O; Gwartney, B L; Courington, S M; Wise, J W; Savell, J W

    2002-02-01

    An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consumers of beef; Budget Rotators, who are cost-driven and split meat consumption between beef and chicken; and Variety Rotators, who have higher incomes and education and split their meat consumption among beef, poultry, and other foods), degree of doneness, and cooking method. Consumers evaluated each steak for Overall Like, Tenderness, Juiciness, Flavor Like, and Flavor Amount using 10-point scales. Grilling was the predominant cooking method used, and steaks were cooked to medium-well and greater degrees of doneness. Interactions existed involving the consumer-controlled factors of degree of doneness and(or) cooking method for all consumer-evaluated traits for the clod steak (P 0.05). One significant main effect, segment (P = 0.006), and one significant interaction, cooking method x city (P = 0.0407), existed for Overall Like ratings. Consumers in the Beef Loyals segment rated clod steaks higher in Overall Like than the other segments. Consumers in Chicago tended to give more uniform Overall Like ratings to clod steaks cooked by various methods; however, consumers in Philadelphia gave among the highest ratings to clod steaks that were fried and among the lowest to those that were grilled. Additionally, although clod steaks that were fried were given generally high ratings by consumers in Philadelphia, consumers in Chicago rated clod steaks cooked in this manner significantly lower than those in Philadelphia. Conversely, consumers in Chicago rated clod steaks that were grilled significantly higher than consumers in Philadelphia. Correlation and stepwise regression analyses indicated that Flavor Like was driving customer satisfaction of the clod steak. Flavor Like was the sensory trait most highly correlated to Overall

  2. Consumer Acceptance and Steak Cutting Yields of Beef Top Sirloin and Knuckle Subprimals

    Science.gov (United States)

    Beef knuckles (n = 150) and center-cut top sirloin butts (n = 150) were used to determine the portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF) and vastus lateralis (VL) steaks compared to gluteus medius (GM) steaks. Yields were hi...

  3. Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste Percepção pelos consumidores brasileiros da maciez da carne classificada pela força de cisalhamento e sabor

    Directory of Open Access Journals (Sweden)

    Eduardo Francisquine Delgado

    2006-06-01

    Full Text Available 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 4.8 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 before tenderness classification. Three hundred and eight consumers answered a nine-point intensity (tenderness and hedonic (taste scales evaluation questionnaire. Among consumers, 82.2% indicated beef as first choice meat products, 75.3% had beef at least four times a week; 39.3% considered taste as the most important meat attribute and 30.2% considered tenderness; 75.8% were males; 73.6% were 21 to 55 years old; 56.7% had college education; 76.6% had monthly income higher than US $ 435,00. Tender steaks were scored highest (P O conhecimento da percepção de maciez e sabor da carne bovina pelo consumidor é essencial para vislumbrar um mercado brasileiro que pague por qualidade. Este estudo avaliou a percepção diferenciada de contra-filé macio (WBSF 4.8 kg, ou ainda com sabor não característico (imersão em Ca/ Ca-IM ou normal (sem cálcio/ NO-Ca de acordo com sexo, faixa etária, e nível de escolaridade formal e renda dos consumidores. Os bifes foram pareados em amostras macia/dura e Ca-IM/NO-Ca, e servidos a 308 consumidores que responderam a um questionário apresentando escalas de intensidade (maciez e hedônica (sabor de nove pontos. O perfil dos consumidores mostrava que: 82,2% indicaram carne bovina como sua primeira escolha entre as carnes; 75,3% consumiam carne bovina pelo menos quatro vezes por semana; 39,3% consideravam sabor como o atributo mais importante durante o

  4. The effect of branding on consumer palatability ratings of beef strip loin steaks.

    Science.gov (United States)

    Wilfong, A K; McKillip, K V; Gonzalez, J M; Houser, T A; Unruh, J A; Boyle, E A E; O'Quinn, T G

    2016-11-01

    The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cm-thick steaks were cut, consecutively cut steaks were paired for consumer evaluation. Consumer panelists ( = 112) evaluated samples for tenderness, juiciness, flavor liking, and overall liking. Additionally, consumers rated each palatability trait as either acceptable or unacceptable. Samples were fed in 2 rounds on the same day: blind and informed testing. In the first round, blind testing, consumers were served 1 sample from each treatment, with no product information provided. In the second round, consumers were informed of the brand or quality grade prior to sampling. During blind testing, CAB rated similar ( > 0.05) to Choice for all palatability traits; however, CAB rated greater ( 0.05) for all traits when tested blind, but Angus Select was rated greater ( brand was declared. When comparing blind and informed ratings, Angus Select and CAB had greater ( brand disclosure. However, ratings for Choice and Select samples were unaffected ( > 0.05) when brand was disclosed. Brand knowledge increased ( 0.05) in the percentage of Choice and Select samples rated as acceptable for all palatability traits. These data indicate that Prime, CAB, and Angus Select steaks receive an increase in consumer palatability perception, or "brand lift," which does not occur for Choice and Select beef.

  5. Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessment.

    Science.gov (United States)

    Borgogno, Monica; Saccà, Elena; Corazzin, Mirco; Favotto, Saida; Bovolenta, Stefano; Piasentier, Edi

    2016-08-01

    The experiment aimed at defining a grading scheme for Italian Simmental (IS) beef linked to objective measure of eating quality. Four experts developed a meat quality grid based on the assessment of the steak between the 8th and 9th ribs (reference steak). The grid was tested on the reference steak of 29 IS young-bulls. Rib-eye dimension, meat colour, marbling, meat firmness and fat cover highly contributed to overall quality. Two classes of IS beef quality were identified: standard and high. The results were associated with the sensory profile of Longissimus thoracis muscle from the reference steaks performed by a trained panel. The differences in quality highlighted by experts in raw steak accounted for most of the relevant information regarding the sensory properties of cooked beef. The accuracy of predictive model was 96.6%. The developed scheme is a helpful tool for valuing the eating quality of beef. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

    Science.gov (United States)

    Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

    2005-03-01

    An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.

  7. Consumer Valuations of Beef Steak Food Safety Enhancement in Canada, Japan, Mexico, and the United States

    NARCIS (Netherlands)

    Tonsor, G.T.; Schroeder, T.C.; Pennings, J.M.E.; Mintert, J.

    2009-01-01

    Food safety concerns have had dramatic impacts on food and livestock markets in recent years. We examine consumer preferences for beef steak food safety assurances. We evaluate the extent to which preferences are heterogeneous within and across country-of-residence defined groups and examine the

  8. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.

    Science.gov (United States)

    O'Sullivan, Maurice G; Le Floch, Sandrine; Kerry, Joseph P

    2015-03-01

    This study investigated the meat preparation effects prior to cooking on the sensory consumer quality of modified atmosphere (MA) packed (100ml CO2/100ml pack gas, 50ml O2:20ml CO2:30ml N2/100ml pack gas, 70ml O2:30ml CO2/100ml pack gas and 80ml O2:20ml CO2/100ml pack gas) striploin beef steak. Beef steaks were stored at 4°C for 7days (616lx) to simulate retail display conditions and tested by consumers (n=40) for appearance, liking of flavour, overall acceptability, juiciness, tenderness, oxidation flavour, off-flavour, and sourness of the resulting cooked meat. Additionally, TVC, pH, colour, drip loss, and cooking loss were measured. One steak from each of the experimental treatments was taken immediately from the respective MA packs and cooked before serving straight to consumers. A second steak from each pack was treated similarly, but left in ambient air for 30min prior to cooking and serving. Consumers perceived cooked steak from samples left for 30min prior to cooking as significantly (P<0.05) less sour tasting than those cooked immediately. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks.

    Science.gov (United States)

    Yang, Xiaoyin; Zhang, Yimin; Zhu, Lixian; Han, Mingshan; Gao, Shujuan; Luo, Xin

    2016-07-01

    The objective of this study was to investigate the effects of modified atmosphere packaging (MAP) systems on shelf-life and quality of beef steaks with high marbling. Four packaging types were used including 80% O2 MAP (80% O2+20% CO2), 50% O2 MAP (50% O2+30% CO2+20% N2), carbon monoxide MAP (0.4% CO+30% CO2+69.6% N2) and vacuum packaging (VP). Steaks were displayed under simulated retail conditions at 4°C for 12days. Purge loss, pH, color stability, oxidative stability and microbial counts were monitored. Aerobically packaged steaks exhibited a bright-red color at the first 4days. However, discoloration and oxidation became major factors limiting their shelf-life to 8days. Compared with aerobic packaging, anaerobic packaging extended shelf-life of heavily marbled beef steaks, due to better color stability, together with lower oxidation and microbial populations. Among all packaging methods, CO-MAP had the best preservation for steaks, with more red color than other packaging types. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Prediction of troponin-T degradation using color image texture features in 10d aged beef longissimus steaks.

    Science.gov (United States)

    Sun, X; Chen, K J; Berg, E P; Newman, D J; Schwartz, C A; Keller, W L; Maddock Carlin, K R

    2014-02-01

    The objective was to use digital color image texture features to predict troponin-T degradation in beef. Image texture features, including 88 gray level co-occurrence texture features, 81 two-dimension fast Fourier transformation texture features, and 48 Gabor wavelet filter texture features, were extracted from color images of beef strip steaks (longissimus dorsi, n = 102) aged for 10d obtained using a digital camera and additional lighting. Steaks were designated degraded or not-degraded based on troponin-T degradation determined on d 3 and d 10 postmortem by immunoblotting. Statistical analysis (STEPWISE regression model) and artificial neural network (support vector machine model, SVM) methods were designed to classify protein degradation. The d 3 and d 10 STEPWISE models were 94% and 86% accurate, respectively, while the d 3 and d 10 SVM models were 63% and 71%, respectively, in predicting protein degradation in aged meat. STEPWISE and SVM models based on image texture features show potential to predict troponin-T degradation in meat. © 2013.

  11. Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

    Science.gov (United States)

    Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

    2005-12-01

    The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P consumers' likes or dislikes or on tenderness (P consumer satisfaction, and beef loyalists benefited the most from providing cooking instructions.

  12. Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging.

    Science.gov (United States)

    Gunderson, J A; Hunt, M C; Houser, T A; Boyle, E A E; Dikeman, M E; Johnson, D E; VanOverbeke, D L; Hilton, G G; Brooks, C; Killefer, J; Allen, D M; Streeter, M N; Nichols, W T; Hutcheson, J P; Yates, D A

    2009-11-01

    The objective of this research was to determine the effects of feeding zilpaterol hydrochloride (ZH) for 0, 20, 30, or 40 d before slaughter (ZH0, ZH20, ZH30, or ZH40, respectively) on semimembranosus (SM) color development and stability. A 7.62-cm-thick portion was removed from 60 beef steer SM subprimals and stored (2 degrees C) for 21 d; then two 2.54-cm-thick steaks were cut, overwrapped with polyvinyl chloride (PVC) film, and assigned to 0 or 3 d of display. Remaining portions of the subprimals were stored in a vacuum for 10 d and then enhanced 10% to a meat concentration of 0.3% sodium chloride, 0.35% phosphate, and 0.05% rosemary extract. Steaks were packaged in a high-oxygen (HO-MAP) or carbon monoxide (CO-MAP) modified atmosphere and assigned to 0, 3, or 5 d (HO-MAP) or 0 or 9 d (CO-MAP) of display. The deep (DSM) and superficial (SSM) portions of steaks were evaluated for initial color, display color, discoloration, pH, L*, a*, b*, hue angle, and saturation indices. For steaks in PVC, no differences (P > 0.05) occurred in initial or discoloration color scores because of ZH feeding duration. The enhanced SSM steaks from ZH20 in PVC were brighter red (P red (P red than the DSM from ZH40. At display d 1 and 5, the SSM of ZH20 steaks in HO-MAP was a brighter (P red than SSM steaks from ZH40. The SSM of ZH40 HO-MAP steaks was darker (P red on d 3 than the SSM from other diets. For enhanced steaks in CO-MAP, ZH30 steaks were brighter (P red than ZH0 or ZH40 steaks on d 0 and 9 of display. Steaks in CO-MAP from all feeding durations were less than 20% discolored through d 9. The DSM was lighter (P meat color traits.

  13. U.S. Consumers’ Preference and Willingness to Pay for Country-of-Origin-Labeled Beef Steak and Food Safety Enhancements

    OpenAIRE

    Lim, Kar Ho; Maynard, Leigh J.; Hu, Wuyang; Goddard, Ellen W.

    2011-01-01

    The mandatory Country of Origin Labeling (COOL) troubles beef exporters to the U.S. This study evaluates the extent that U.S. consumers are receptive to imported steak and their perception of food safety level of beef from various countries. In addition, using conjoint analysis, willingness to pay for strip loin steak from Australia, Canada and the United States is estimated along with several increasingly important food safeties and quality attributes in beef. We find that on average U.S. co...

  14. Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.

    Science.gov (United States)

    Lucherk, L W; O'Quinn, T G; Legako, J F; Rathmann, R J; Brooks, J C; Miller, M F

    2017-06-01

    The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with sensory panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quality grades (Prime, upper two-thirds Choice, lower one-third Choice, Select, and Standard) as well as 2 enhanced Select treatments (112 and 107% of the initial raw weight) and were prepared to 3 degrees of doneness (DOD; rare [66°C], medium [71°C], and well done [77°C]). A total of 21 objective measures of raw samples were evaluated and included marbling level, CIE color values, pH, water activity, proximate composition, and multiple measures of water-holding capacity. Also, 17 objective measures were evaluated for cooked beef samples and included cooking loss, drip loss, and compression-based methods used to quantify expressible moisture. These measures were compared with results from a previous sensory study to evaluate the relationship between the various objective measures and sensory panel juiciness ratings. Differences ( panel initial and sustained juiciness ratings than all other measures evaluated. Regression analysis revealed that PJP explained ( panel initial, and trained panel sustained juiciness scores, respectively. This was a greater percentage of the variation than slice shear force explained ( panel initial (39%) and sustained tenderness ratings (40%) and similar to the amount explained (26%) in consumer tenderness ratings. These results indicate PJP was a better predictor of sensory panel juiciness scores than all traits evaluated other than the cooking loss of steaks evaluated by sensory panelists. Pressed juice percentage explained a similar or greater amount of variation in sensory panel scores as slice shear force, indicating PJP as a potential industry standard for objective juiciness evaluation.

  15. Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.

    Science.gov (United States)

    Maughan, Curtis; Tansawat, Rossarin; Cornforth, Daren; Ward, Robert; Martini, Silvana

    2012-01-01

    Ten panelists were selected from the local community to develop a meat lexicon composed of 18 terms that describe flavor attributes found in red meats. This flavor lexicon was used to compare the flavor profile of meat from beef cattle finished on grass or grain. Steaks from grass-fed animals were significantly (Pconsumers' acceptance. Steaks from grass-fed cattle were rated by consumers as slightly liked (6.08 on a 9-point scale), while steaks from grain-fed animals were rated as moderately liked (7.05 on a 9-point scale). Copyright © 2011 Elsevier Ltd. All rights reserved.

  16. A bench-top hyperspectral imaging system to classify beef from Nellore cattle based on tenderness

    Science.gov (United States)

    Nubiato, Keni Eduardo Zanoni; Mazon, Madeline Rezende; Antonelo, Daniel Silva; Calkins, Chris R.; Naganathan, Govindarajan Konda; Subbiah, Jeyamkondan; da Luz e Silva, Saulo

    2018-03-01

    The aim of this study was to evaluate the accuracy of classification of Nellore beef aged for 0, 7, 14, or 21 days and classification based on tenderness and aging period using a bench-top hyperspectral imaging system. A hyperspectral imaging system (λ = 928-2524 nm) was used to collect hyperspectral images of the Longissimus thoracis et lumborum (aging n = 376 and tenderness n = 345) of Nellore cattle. The image processing steps included selection of region of interest, extraction of spectra, and indentification and evalution of selected wavelengths for classification. Six linear discriminant models were developed to classify samples based on tenderness and aging period. The model using the first derivative of partial absorbance spectra (give wavelength range spectra) was able to classify steaks based on the tenderness with an overall accuracy of 89.8%. The model using the first derivative of full absorbance spectra was able to classify steaks based on aging period with an overall accuracy of 84.8%. The results demonstrate that the HIS may be a viable technology for classifying beef based on tenderness and aging period.

  17. Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

    Science.gov (United States)

    Lorenzen, C L; Neely, T R; Miller, R K; Tatum, J D; Wise, J W; Taylor, J F; Buyck, M J; Reagan, J O; Savell, J W

    1999-03-01

    The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top loin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Respondents in San Francisco and Philadelphia cooked their top loin steaks to lower degrees of doneness than those in Chicago and Houston. Outdoor grilling was the most common method of cookery for top loin steaks in all cities. Consumers had the highest preference for Top Choice steaks (P market-specific promotional campaigns.

  18. Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct.

    Science.gov (United States)

    Lowder, Austin C; Goad, Carla L; Lou, Xingqiu; Morgan, J Brad; Koh, Chern Lin; Deakins, Alisha Parsons; Mireles DeWitt, Christina A

    2013-05-01

    This study was conducted using response surface methodology to predict fluid loss from injected beef strip steaks as influenced by levels of salt and sodium phosphates (SP) in the injection brine. Also, a beef-based dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.S. select beef strip loins were quartered before being injected with 110% of initial weight with brines containing various concentrations of salt and SP (CON) or salt, SP and 5% DBP. Steaks were sliced, overwrapped and stored in the dark for 4d. Purge values ranged from 0.6% to 4.6% for CON and 0.3% to 2.1% for DBP. Fluid losses when accounting for the fluid lost from injection to slicing were as high as 6.8% for CON brines, but only 2.8% for DBP brines. The equations generated here and the DBP product could help producers achieve acceptable purge while reducing sodium use. Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs.

    Science.gov (United States)

    Murphy, K M; O'Grady, M N; Kerry, J P

    2013-08-01

    Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80% O₂:20% CO₂) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14 days at 4 °C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P>0.05) by varying the gas headspace to meat ratio. APLSR (ANOVA-partial least squares regression) and jack-knife uncertainty testing indicated that lipid oxidation (TBARS) was significantly positively correlated with days 10 (P<0.05) and 14 (P<0.001) of storage. Chemical and sensory detection of lipid oxidation in beef steaks were in agreement on day 14 of storage. The sensory quality and acceptability of beef steaks were similar in gas headspace to meat ratios of 2:1 or 1:1 and unacceptable in 0.5:1. Results indicate that pack size and gas volume can be reduced without negatively affecting fresh beef quality and shelf-life. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Effect of packaging and storage time on survival of Listeria monocytogenes on kippered beef steak and turkey tenders.

    Science.gov (United States)

    Uppal, Kamaldeep K; Getty, Kelly J K; Boyle, Elizabeth A E; Harper, Nigel M; Lobaton-Sulabo, April Shayne S; Barry, Bruce

    2012-01-01

    The objective of our study was to determine effect of packaging method and storage time on reducing Listeria monocytogenes in shelf-stable meat snacks. Commercially available kippered beef steak strips and turkey tenders were dipped into a 5-strain L. monocytogenes cocktail, and dried at 23 °C until a water activity of 0.80 was achieved. Inoculated samples were packaged with 4 treatments: (1) vacuum, (2) nitrogen flushed with oxygen scavenger, (3) heat sealed with oxygen scavenger, and (4) heat sealed without oxygen scavenger. Samples were stored at 23 °C and evaluated for L. monocytogenes levels at 0, 24, 48, and 72 h. Initial levels (time 0) of L. monocytogenes were approximately 5.7 log CFU/cm² for steak and tenders. After 24 h of storage time, a 1 log CFU/cm² reduction of L. monocytogenes was observed for turkey tenders for all packaging treatments. After 48 h, turkey tenders showed >1 log CFU/cm² reduction of L. monocytogenes for all packaging treatments except for vacuum, where only 0.9 log CFU/cm² reduction was observed. After 72 h, reductions for all packaging treatments for turkey tenders ranged from 1.5 to 2.4 log CFU/cm². For kippered beef steak, there was no interaction between the packaging treatments and all storage times (P > 0.05) whereas, time was different (P packaging treatments and a 2.1 log CFU/ cm² L. monocytogenes reduction at 72 h of storage time. Processors of kippered beef steak and turkey tenders could use a combination of vacuum or nitrogen-flushing or heat sealed with an oxygen scavenger packaging methods and a holding time of 24 h prior to shipping to reduce potential L. monocytogenes numbers by ≥1 log. However, processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control. © 2011 Institute of Food Technologists®

  1. Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaks.

    Science.gov (United States)

    Raines, Christopher R; Hunt, Melvin C

    2010-01-01

    Carboxymyoglobin (COMb) development of beef Longissimus lumborum as related to molecular CO availability and package headspace volume was evaluated. Steaks from six pairs of USDA Select strip loins were packaged in modified atmosphere packages with 0.2%, 0.4%, or 0.8% CO and 30% CO(2) and balanced with N(2) to obtain meat-to-gas ratios of 0.4, 0.7, and 1.1, and CO molar concentrations of 0.07, 0.10, and 0.20 mMol. Steak redness (CIE a*), COMb layer thickness, percentage of CO in the headspace, visual display color, and bloom intensity scores were evaluated 4 and 7 d after packaging. Greater concentration of CO in a smaller headspace resulted in a thicker COMb layer compared with lesser concentration of CO in a larger headspace, regardless of moles CO available. The combined effects of concentration of CO and headspace volume had a greater impact on COMb development than millimoles of CO in the package headspace. Package headspace can be reduced and the concentration of CO can be increased without detriment to fresh beef color or consumer safety.

  2. Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and quality changes after irradiation of beef steaks and ground beef

    International Nuclear Information System (INIS)

    Fu, A.H.; Sebranek, J.G.; Murano, E.A.

    1995-01-01

    Beef steaks and ground beef were inoculated with Listeria monocytogenes, Yersinia enterocolitica, or Escherichia coli O157:H7. Samples were packaged in air or under vacuum and irradiated at low (0.60 to 0.80 kGy) or medium (1.5 to 2.0 kGy) doses, with each dose delivered at either a low (2.8 M/min conveyor speed) or high (6.9 M/min) dose rate. Medium-dose irradiation accompanied by 7 degrees C storage resulted in no Y. enterocolitica or E. coli O157:H7 survivors being detected. There was no effect on survival of the pathogens by dose rate or storage atmosphere. No difference (P0.05) was observed in meat pH or color, but TBA values increased after 7 days storage

  3. The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks.

    Science.gov (United States)

    Van Rooyen, Lauren Anne; Allen, Paul; Crawley, Sarah M; O'Connor, David I

    2017-07-01

    The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus thoracis et lumborum, LTL) on quality attributes, primarily colour stability was investigated. The aim was to determine the optimum pretreatment that would induce the desirable red colour, while allowing discoloration to occur by the end of a 28-day display period (2°C), so as to not mask spoilage. A range of pretreatment exposure times (1, 3, 5, 7, 9, 15 and 24h) were applied to steaks using a gas mixture of 5% CO, 60% CO 2 and 35% N 2 . The 5h CO pretreatment exposure time achieved the desirable colour and discoloration reached unacceptable levels (a*=12, C*=16) by the use-by date (28days), thus ensuring consumers' of a reliable visual indication of freshness and addressing concerns about safety. The 5% CO pretreatment had no negative effect on microbiological safety, lipid oxidation, cooking loss and WBSF measurements at the end of storage (P>0.05). Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. What's in a steak? A cross-cultural study of the quality perception of beef

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    groups and of an extended form of conjoint analysis which enables an estimatation of means-end structures. 2. Tradition and security, variation, atmosphere and social life, health, acceptance from family/children/guests, nutrition, demonstration of cooking abilities, and status are the most important...... purchasing motives in all four countries. 3. The most important quality aspects of beef are that it tastes good, is tender, juicy, fresh, lean, healthy and nutritious. 4. Purchasing motives as well as quality aspects are uni-dimensional in Germany, Spain, and the UK, while they are multi...... than in the other countries, however. 6. The most important concrete product characteristics, which consumers base their quality evaluation on, are fat content and colour. Fat is generally negative, and this applies to all aspects of fat. The positive effects of fat on taste and tenderness...

  5. What's in a steak? A cross-cultural study on the quality perception of beef

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    and of an extended form of conjoint analysis which allows an estimation of means-end structures. Tradition and security, variation, atmosphere and social life, health, acceptance from family/children/guests, nutrition, demonstration of cooking abilities, and status are the most important purchasing motives in all...... four countries. The most important quality aspects of beef are that it tastes good, is tender, juicy, fresh, lean, healthy and nutritious. Purchasing motives as well as quality aspects are uni-dimensional in Germany, Spain, and the UK, while they are multi-dimensional in France. Place of purchase...... and quality perception are related in all four countries, ie, the butcher is regarded as of guarantor of high quality. This applies less in the UK than in the other countries, however. The most important concrete product characteristics which consumers base their quality evaluation on are fat content...

  6. Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls.

    Science.gov (United States)

    Bolumar, Tomas; Bindrich, Utte; Toepfl, Stefan; Toldrá, Fidel; Heinz, Volker

    2014-12-01

    Hydrodynamic pressure processing (HDP) or shockwave treatment improved tenderness (18% reduction in Warner-Bratzler shear force (WBSF) of beef loin steaks. Endogenous muscle proteolyic activities (cathepsins and peptidases) and protein fragmentation of sarcoplasmic and myofibrillar proteins detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were not influenced by HDP. However, microstructure changes were clearly detected using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Specifically a disruption of the structure at the muscle fiber bundles and an increased endomysium space were observed. The present paper supports the evidence of physical disruption of the muscle fibers as a cause behind the tenderness improvement. The paper discusses the possible mechanisms responsible for the meat tenderisation induced by HDP treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks.

    Science.gov (United States)

    Sakowska, A; Guzek, D; Głąbska, D; Wierzbicka, A

    2016-11-01

    This study investigated the influence of carbon monoxide (CO) exposure time (0, 7, 14, and 21days) and concentration in gas mixture on depth of penetration and the surface color of raw and cooked striploin steaks. Seven packaging treatments were evaluated: vacuum, vacuum after 48h of exposure to 0.1%, 0.3% or 0.5% CO (mixed with 30% CO2 and 69.5-69.9% N2), and modified atmosphere packaging (MAP) containing the same gas mixtures. CO penetration depth increased as exposure times and CO concentration in gas mixtures increased (pred carboxymyoglobin border was visible at the cross section, whereas other CO packaging treatments had its partial or total browning. To create a red color in raw and avoid a red boarder in cooked beef, up to 0.5% CO in vacuum packages and only 0.1% for MAP can be recommended. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method.

    Science.gov (United States)

    Goran, Gheorghe Valentin; Tudoreanu, Liliana; Rotaru, Elena; Crivineanu, Victor

    2016-08-01

    This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat. In this study, raw and cooked beef and pork samples were selected and analyzed by ICP-OES in order to determine mineral concentrations. In general, thermal preparation clearly increased mineral concentrations in cooked samples compared to raw meat. The highest mineral concentration was identified in the roasted samples. Trace element concentrations in beef were significantly higher compared to pork. In pork, Na concentration decreased in all samples, suggesting that Na is lost with water. Zn mean content in cooked beef samples registered significant differences compared to pork cooked samples. The percentage of water loss during the microwave thermal preparation for beef samples was higher than the other two treatments. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for fourteen or twenty-one days postmortem.

    Science.gov (United States)

    Garmyn, A J; Brooks, J C; Hodgen, J M; Nichols, W T; Hutcheson, J P; Rathmann, R J; Miller, M F

    2014-08-01

    Beef steers (n = 1,914) were assigned to 1 of 3 β-adrenergic agonist (βAA) supplementation treatments-zilpaterol hydrochloride (ZH; 8.3 mg/kg of DM for 20 d with 3-d withdrawal), ractopamine hydrochloride (RH; 308 mg·head(-1)·d(-1) for 28 d), or no βAA (CON)-to determine the effects on consumer eating quality. Strip loins (n = 1,101; CON = 400, RH = 355, and ZH = 346) were obtained and fabricated into 2.5-cm-thick steaks for proximate, Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer analyses; steaks were aged until 14 or 21 d postmortem. Fat and moisture contents were not affected by βAA supplementation (P > 0.05), but strip steaks from steers fed ZH had more protein (P 0.05). In steaks aged 21 d, feeding βAA influenced (P 0.05) acceptability. Quality grade impacted (P < 0.01) all traits and acceptability in steaks aged 14 and 21 d. In 14-d steaks, Premium Choice typically was scored higher than Low Choice or Select; however, consumers rated 21-d Low Choice and Premium Choice similarly-both receiving greater scores than Select. Consumers detected several differences in eating quality at 14 d because of βAA supplementation. Increasing aging from 14 to 21 d mitigated differences in shear force and tenderness scores because of feeding ZH, so that tenderness and overall acceptability were similar between ZH, RH, and CON.

  10. Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets.

    Science.gov (United States)

    Chail, A; Legako, J F; Pitcher, L R; Ward, R E; Martini, S; MacAdam, J W

    2017-04-01

    The objective of this study was to assess the impact of cattle finishing diet and muscle type on meat quality. Consumer sensory response, proximate composition, Warner-Bratzler shear force (WBSF), fatty acid composition, and volatile compounds were assessed from the gluteus medius (GM) and triceps brachii (TB) muscles of cattle ( = 6 per diet) which were grain-finished (USUGrain) on conventional feedlot or 2 forage diets, a perennial legume, birdsfoot trefoil-finished (USUBFT; ), and grass-finished (USUGrass; ). Diet had an interacting effect with muscle for all sensory attributes ( ≤ 0.002), except aroma and flavor ( ≥ 0.078). In forage-finished beef, tenderness, fattiness, overall liking, and WBSF tenderness of GM was greater ( 0.05) but the juiciness of TB was more liked than USUGrain GM ( 0.05) between GM and TB. Lower ( 0.05) to both USUGrass and USUGrain beef. However, IMF percent was not impacted by muscle type ( = 0.092). The ratio of -6:-3 fatty acids was affected by muscle dependent on diet ( = 0.016). The ratio of -6:-3 fatty acids was affected by the interaction of muscle × diet ( = 0.016). Between forage diets (USUGrass and USUBFT), -6:-3 ratios were similar ( > 0.05) between GM and TB, whereas within USUGrain, the GM was greater ( 0.05). Strecker aldehydes, ketones, pyrazines, and methional were affected ( ≤ 0.036) by muscle and found to have a greater concentration in GM compared with TB. Overall, consumers determined that USUGrain GM and TB had similar ( > 0.05) quality ratings. However, within forage-finished beef, the GM was perceived more frequently ( < 0.05) to be of premium quality and the forage-finished TB was more frequently ( < 0.05) rated as having unsatisfactory quality. These findings were in agreement with ratings of tenderness and overall liking. Therefore, in the context of our consumer group grilled GM and TB steaks, grain-finished beef provided more uniform quality and eating experience compared with forage-finished beef.

  11. Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

    OpenAIRE

    Łopacka Joanna; Żontała Katarzyna; Pietras Jacek; Półtorak Andrzej; Wierzbicka Agnieszka

    2015-01-01

    The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus were stored at 2°C and tested for colour, Warner–Bratzler shear force (WBSF), storage/cooking loss, and consumer acceptability. Overall consumer acceptability at the beginning of modified atmosphere d...

  12. An application based on the decision tree to classify the marbling of beef by hyperspectral imaging.

    Science.gov (United States)

    Velásquez, Lía; Cruz-Tirado, J P; Siche, Raúl; Quevedo, Roberto

    2017-11-01

    The aim of this study was to develop a system to classify the marbling of beef using the hyperspectral imaging technology. The Japanese standard classification of the degree of marbling of beef was used as reference and twelve standards were digitized to obtain the parameters of shape and spatial distribution of marbling of each class. A total of 35 samples M. longissmus dorsi muscle were scanned by the hyperspectral imaging system of 400-1000 nm in reflectance mode. The wavelength of 528nm was selected to segment the sample and the background, and 440nm was used for classified the samples. Processing algorithms on image, based on decision tree method, were used in the region of interest obtaining a classification error of 0.08% in the building stage. The results showed that the proposed technique has a great potential, as a non-destructive and fast technique, that can be used to classify beef with respect to the degree of marbling. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days.

    Science.gov (United States)

    Łopacka, Joanna; Półtorak, Andrzej; Wierzbicka, Agnieszka

    2016-09-01

    The physicochemical properties of M. longissimus lumborum steaks over 12days of storage at 2°C, and under three packaging conditions, were investigated: vacuum skin packaging (VSP); modified atmosphere packaging (MAP), and their combination with semi-permeable inner VSP film (VSP-MAP). Standard gas composition (80% O2/20% CO2) was used for MAP and VSP-MAP packaging. CIE L*a*b* color parameters of VSP-MAP samples were similar to those kept in MAP and significantly higher to those stored in VSP. Myoglobin oxidation was more evident in VSP-MAP and MAP samples than in VSP indicating increased oxidation processes. However, storage in MAP resulted in greater lipid oxidation compared both to VSP and VSP-MAP. No differences between treatments were observed in terms of Warner-Bratzler shear force values and drip loss. In general, these results suggest that the combination of VSP and MAP methods may be an efficient way to reduce negative quality changes typical for both systems used separately. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Effects of anabolic implants and ractopamine-HCl on muscle fiber morphometrics, collagen solubility, and tenderness of beef longissimus lumborum steaks.

    Science.gov (United States)

    Ebarb, S M; Phelps, K J; Drouillard, J S; Maddock-Carlin, K R; Vaughn, M A; Burnett, D D; Noel, J A; Van Bibber-Krueger, C L; Paulk, C B; Grieger, D M; Gonzalez, J M

    2017-03-01

    The objective of this study was to examine the effects of growth-promoting technologies (GP) and postmortem aging on longissimus lumborum muscle fiber cross-sectional area (CSA), collagen solubility, and their relationship to meat tenderness. Two groups of black-hided crossbred feedlot heifers (group 1: = 33, initial BW 430 ± 7 kg; group 2: = 32, initial BW 466 ± 7 kg) were blocked by BW and assigned to 1 of 3 treatments consisting of: no implant and no ractopamine hydrochloride (CON; = 21); implant, no ractopamine hydrochloride (IMP; = 22); implant and ractopamine hydrochloride (COMBO; = 22). Heifers that received an implant were administered an implant containing 200 mg trenbolone acetate and 20 mg estradiol on d 0 of the study, and heifers in the COMBO group received 400 mg∙head∙d of ractopamine hydrochloride for 28 (Group 1) or 29 d (Group 2) at the end of 90- (Group 1) or 106-d (Group 2) feeding period. Following harvest, strip loins were collected and further fabricated into 5 roasts for postmortem aging (DOA) periods of 2, 7, 14, 21, or 35 d. After aging, Warner-Bratzler shear force (WBSF), muscle fiber CSA, and collagen solubility were measured. There was no treatment × DOA interaction for WBSF ( = 0.86), but treatment and DOA impacted WBSF ( 0.33). Collagen amounts were not impacted by GP treatment ( > 0.72), but DOA increased the concentration of soluble collagen ( = 0.04). Fiber CSA of all fiber types were positively correlated ( < 0.05; = 0.21 to 0.28) with WBSF only on d 2 of aging, while soluble collagen amount tended to negatively correlate with WBSF on d 7 and 14 of aging ( < 0.10; = -0.24 and -0.23, respectively). Administration of GP during heifer finishing resulted in greater steak WBSF over 35 d of aging, which was not due to collagen characteristics and only minimally affected by fiber CSA.

  15. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.

    Science.gov (United States)

    Torrico, Damir Dennis; Wardy, Wisdom; Pujols, Kairy Dharali; Carabante, Kennet Mariano; Jirangrat, Wannita; Scaglia, Guillermo; Janes, Marlene E; Prinyawiwatkul, Witoon

    2015-10-01

    Rib-eye steaks, from 3 forage-finished systems (S1, S2, and S3) and 1 commercial steak (C), either cooked by 1-sided-grilling or 2-sided-grilling, were evaluated for sensory acceptability [overall appearance (ORA) and overall appearance of fat (OAF) for raw steaks; overall appearance (OCA), overall beef aroma (OBA), overall beef flavor (OBF), juiciness, tenderness and overall liking (OL) for cooked steaks] and purchase intent by Hispanic, Asian and U.S. consumers. They also indicated preferred degree of doneness and cooking methods. Cross-cultural differences in preferences and consumer acceptability of rib-eye steaks were observed. Grilling was the most preferred cooking method. Hispanics and Asians preferred medium and/or medium well, while U.S. consumers preferred medium and/or medium rare. For cooked steaks, the population effect was significant for all sensory attributes; Asians generally scored lower than did Hispanics and U.S. consumers. C and S3 generally had higher scores for all sensory attributes across 3 populations. Purchase intent for all forage-finished steaks was higher for Hispanics and U.S. consumers compared to Asians (50.0% to 77.8% compared with 43.2% to 65.9%). Attributes influencing purchase intent of forage-finished steaks differed among populations: tenderness (odds ratio = 1.4) for Hispanics, OCA (odds ratio = 1.5) for Asians, and OBF (odds ratio = 1.3) for U.S. consumers. Overall, this study demonstrated that the type of forage-finished system and ethnic differences influenced sensory acceptability and purchase intent of forage-finished rib-eye steaks. Demand for forage-finished beef has increased worldwide due to its potential health benefits. Little is known regarding the cross-cultural effects on the consumer acceptance of forage-finished beef. We evaluated sensory acceptance and purchase intent of raw and cooked forage-finished rib-eye steaks using Hispanic, Asian, and U.S. (White and African American) populations. This study

  16. Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.

    Science.gov (United States)

    Lorenzen, C L; Miller, R K; Taylors, J F; Neely, T R; Tatum, J D; Wise, J W; Buyek, M J; Reagan, J O; Savell, J W

    2003-01-01

    Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit into USDA quality grades of Top Choice (upper two-thirds of USDA Choice), Low Choice, High Select, and Low Select. A trained, descriptive attribute panel evaluated top loin, top sirloin, and top round steaks for muscle fiber tenderness, connective tissue amount, overall tenderness, juiciness, flavor intensity, cooked beef flavor intensity, and cooked beef fat flavor intensity. Four steaks from each of the three cuts from each carcass were assigned randomly to one of four cooking endpoint temperature treatments (60, 65, 70, or 75 degrees C) for WBS determination. For all trained panel measures of tenderness and WBS, regardless of USDA quality grade, top loin steaks were rated higher than top sirloin steaks, which were rated higher than top round steaks (P < 0.05). There were significant interactions between USDA quality grade and cut for most of the trained sensory panel traits: USDA quality grade influenced ratings for top loin steaks more than ratings for top round steaks or top sirloin steaks. Three interactions were significant for WBS values: USDA quality grade x endpoint temperature (P = 0.02), USDA quality grade x cut (P = 0.0007), and cut x endpoint temperature (P = 0.0001). With the exception of High Select, WBS values increased (P < 0.05) for each grade with increasing endpoint temperature. Choice top loin and top round steaks had lower (P < 0.05) WBS values than Select steaks of the same cut; however, only Top Choice top sirloin steaks differed (P < 0.05) from the other USDA grades. As endpoint temperatures increased, WBS values for top sirloin steaks increased substantially compared to the other cuts. When cooked to 60 degrees C, top sirloin steaks were closer to top loin steaks in WBS values, when cooked to 75 degrees C, top sirloin steaks were closer to top round steaks in WBS values. Simple

  17. Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef.

    Science.gov (United States)

    Jayasingh, P; Cornforth, D P; Carpenter, C E; Whittier, D

    2001-11-01

    Our goal was to obtain > 21 days red color stability for carbon monoxide (CO)-treated beef steaks in vacuum packaging (VP). In preliminary tests, pretreatment for 24 h in a 5% CO modified atmosphere package (MAP) was needed to maintain redness after re-packaging in VP. Pressure pretreatment with 5% CO for 2 h developed redness, but was impractical for large-scale application. Color stability and microbial load were then compared after treatment of steaks in 5% CO-MAP for 24 h, then VP; 100% CO-MAP for 1 h, then VP; steaks and ground beef in 0.5% CO-MAP; and steaks and ground beef in polyvinyl chloride (PVC) wrap. Steaks remained red for 5, 6, 8 and 10(6)cfu/cm(2)) at 5, 6, 7 and <2-weeks, respectively. Thus, extended color stability in VP was achieved by pretreatment with 5% CO for 24 h or 100% CO for 1 h.

  18. New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi

    OpenAIRE

    Bragagnolo, N; Rodriguez-Amaya, DB

    2003-01-01

    Simultaneous analyses of total lipids, cholesterol and fatty acids were carried out on raw and grilled beef longissimus dorsi trimmed of external fat. Cholesterol was determined by high performance liquid chromatography and the fatty acids by gas chromatography. Mean total lipid (g/100 g) ranged from 2.1 to 2.6 for raw beef and 3.5 to 4.0 for grilled beef steaks. Cholesterol levels (mg/100 g) ranged from 40 to 43 for raw beef and 67 to 70 for grilled beef steaks. The main intramuscular fatty ...

  19. Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging.

    Science.gov (United States)

    Limbo, S; Uboldi, E; Adobati, A; Iametti, S; Bonomi, F; Mascheroni, E; Santagostino, S; Powers, T H; Franzetti, L; Piergiovanni, L

    2013-03-01

    This study aims to evaluate the stability of beef from Semitendinosus muscle packaged in oxygen permeable wrapped-tray units and stored in a master bag system, with and without oxygen scavengers. Changes in the atmosphere composition, microbiological indexes, myoglobin forms and color parameters were monitored during the storage in master bag, blooming and display life. The presence of scavengers reduced rapidly the oxygen concentration and maintained it at values not detectable instrumentally. Within few days of storage in master bags, the resolution of the transient discoloration was completed and the meat quality was maintained over the anoxic storage. After the removal from master bags meat bloomed completely reaching OxyMb level and Chroma values higher than those on fresh meat at t(0). During 48 h of display life at 4 °C, quality attributes had a decay slower than samples stored traditionally in air. Without scavengers the oxygen caused the irreversible discoloration within 7 days, due to the formation of metmyoglobin on the surface. Copyright © 2012 Elsevier Ltd. All rights reserved.

  20. Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound.

    Science.gov (United States)

    Sikes, Anita L; Mawson, Raymond; Stark, Janet; Warner, Robyn

    2014-11-01

    The delivery of a consistent quality product to the consumer is vitally important for the food industry. The aim of this study was to investigate the potential for using high frequency ultrasound applied to pre- and post-rigor beef muscle on the metabolism and subsequent quality. High frequency ultrasound (600kHz at 48kPa and 65kPa acoustic pressure) applied to post-rigor beef striploin steaks resulted in no significant effect on the texture (peak force value) of cooked steaks as measured by a Tenderometer. There was no added benefit of ultrasound treatment above that of the normal ageing process after ageing of the steaks for 7days at 4°C. Ultrasound treatment of post-rigor beef steaks resulted in a darkening of fresh steaks but after ageing for 7days at 4°C, the ultrasound-treated steaks were similar in colour to that of the aged, untreated steaks. High frequency ultrasound (2MHz at 48kPa acoustic pressure) applied to pre-rigor beef neck muscle had no effect on the pH, but the calculated exhaustion factor suggested that there was some effect on metabolism and actin-myosin interaction. However, the resultant texture of cooked, ultrasound-treated muscle was lower in tenderness compared to the control sample. After ageing for 3weeks at 0°C, the ultrasound-treated samples had the same peak force value as the control. High frequency ultrasound had no significant effect on the colour parameters of pre-rigor beef neck muscle. This proof-of-concept study showed no effect of ultrasound on quality but did indicate that the application of high frequency ultrasound to pre-rigor beef muscle shows potential for modifying ATP turnover and further investigation is warranted. Crown Copyright © 2014. Published by Elsevier B.V. All rights reserved.

  1. Consumer preferences for beef color and packaging did not affect eating satisfaction.

    Science.gov (United States)

    Carpenter, C E; Cornforth, D P; Whittier, D

    2001-04-01

    We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and patties. To test beef color effects, boneless beef top loin steaks (choice) and ground beef patties (20% fat) were packaged in different atmospheres to promote development of red, purple, and brown color. To test effects of package type, steaks and patties were pre-treated with carbon monoxide in MAP to promote development of red color, and some meat was repackaged using VSP or PVC overwrap. The differently colored and packaged meats were separately displayed for members of four consumer panels who evaluated appearance and indicated their likelihood to purchase similar meat. Next, the panelists tasted meat samples from what they had been told were the packaging treatments just observed. However, the meat samples actually served were from a single untreated steak or patty. Thus, any difference in taste scores should reflect expectations established during the visual evaluation. The same ballot and sample coding were used for both the visual and taste evaluations. Color and packaging influenced (Pred>purple >brown and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated (r=0.9). However, color or packaging did not affect (P>0.5) taste scores. Thus, consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.

  2. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum.

    Science.gov (United States)

    John, Liza; Cornforth, Daren; Carpenter, Charles E; Sorheim, Oddvin; Pettee, Brian C; Whittier, Dick R

    2005-03-01

    Case-ready fresh beef is typically packaged in a modified-atmosphere with approximately 80% oxygen and 20% carbon dioxide. Recently, USDA approved distribution of fresh meats in a master bag system using 0.4% carbon monoxide (CO). This study compared effects of packaging system (vacuum, 80% oxygen, 0.4% carbon monoxide), fresh meat storage time (7-21 days) and cooking temperature (49-79 °C) on extent of myoglobin denaturation, color and rancidity in cooked top sirloin steaks. Steaks packaged in 80% oxygen or CO retained desirable red color for 14 and 21 days storage, respectively. Steaks stored in 80% oxygen exhibited the greatest TBA values and myoglobin denaturation at all storage times and cooking temperatures. Steaks stored in high oxygen developed brown interior color at internal temperatures as low as 57 °C, the premature browning effect. Premature browning and rancidity associated with steaks packaged in 80% oxygen was prevented by packaging in 0.4% CO or vacuum.

  3. Consumer thresholds for establishing the value of beef tenderness.

    Science.gov (United States)

    Miller, M F; Carr, M A; Ramsey, C B; Crockett, K L; Hoover, L C

    2001-12-01

    In the present study, a national consumer evaluation was conducted for beef tenderness on USDA Select strip loin steaks of known Warner-Bratzler shear (WBS) force values, ranging from tough (> 5.7 kg) to tender (market price if guaranteed tender, and to estimate the number of meals in a 2-wk period that included beef. The consumers were 52% light beef users, consuming 0 to 8 meals containing beef in 2 wk, 41% heavy beef users (greater than 12 meals/2 wk), and 6% moderate beef users (9 to 12 meals/2 wk). Consumer tenderness acceptability increased as WBS values decreased (P or = 86% consumer acceptability. Consumer acceptability for tenderness decreased from 86% at 4.3 kg for a "slightly tender" rating to 59% at 4.9 kg for a "slightly tough" rating. Data from the present study suggested that consumer WBS tenderness values of 4.9 kg would result in 100, 99, 94, 86, and 25% customer satisfaction for beef tenderness, respectively. Seventy-eight percent of the consumers would purchase steaks if the retailer guaranteed them to be tender. The retail steak value differences found in this study would result in the opportunity for a premium to be paid for a guaranteed tender ( 5.7 kg) classification. A premium of $66.96 could be paid to the tender classification carcasses vs the tough (> 4.9 kg) classification carcasses, and a premium of $36.58 could be paid for the tender classification carcasses vs the intermediate (> 3.0 to < 4.6 kg) classification carcasses. Results from the present study show that consumers can segregate differences in beef tenderness and that consumers are willing to pay more for more-tender beef.

  4. 78 FR 34589 - Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products

    Science.gov (United States)

    2013-06-10

    ... Beef Steak. Thesis. Kansas State University. This research led FSIS to recommend on its Web site that.... Tatum, J.W. Wise, J.F. Taylor, M.J. Buyck, J.O. Reagan, and J.W. Savell. 1999. Beef Customer...-644. \\28\\ Savell, J.W., Lorenzen, C.L., Neely, T.R., Miller, R.K., Tatum, J.D., Wise, J.W., Taylor, J...

  5. Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics.

    Science.gov (United States)

    Van Wezemael, Lynn; De Smet, Stefaan; Ueland, Øydis; Verbeke, Wim

    2014-07-01

    The supply of tender beef is an important challenge for the beef industry. Knowledge about the profile of consumers who are more optimistic or more accurate in their tenderness evaluations is important for product development and beef marketing purposes. Central location tests of beef steaks were performed in Norway and Belgium (n=218). Instrumental and sensorial tenderness of three muscles from Belgian Blue and Norwegian Red cattle was reported. Consumers who are optimistically evaluating tenderness were found to be more often male, less food neophobic, more positive towards beef healthiness, and showed fewer concerns about beef safety. No clear profile emerged for consumers who assessed tenderness similar to shear force measurements, which suggests that tenderness is mainly evaluated subjectively. The results imply a window of opportunities in tenderness improvements, and allow targeting a market segment which is less critical towards beef tenderness. © 2013 Elsevier Ltd. All rights reserved.

  6. Cue utilisation and quality perception with regard to branded beef

    DEFF Research Database (Denmark)

    Bredahl, Lone

    2004-01-01

    Consumers' quality perception is based on individual evaluative judgments. Meat is a food category where consumers' quality perception is particularly difficult, among other things because meat is mostly sold unbranded. Through interviews with buyers of branded beef steaks, the study investigates...... the presence of a brand, the correspondence between expected and experienced quality remains moderate. Product familiarity seems to influence the quality perception process as well, with low familiarity consumers relying significantly more on the brand as a quality cue....

  7. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.

    Science.gov (United States)

    Lahou, Evy; Wang, Xiang; De Boeck, Elien; Verguldt, Elien; Geeraerd, Annemie; Devlieghere, Frank; Uyttendaele, Mieke

    2015-08-03

    In order to evaluate the effect of simulated home pan frying of raw meat and meat preparations of different animal species on the thermal inactivation of pathogens, the heat resistance (D-value) of three strains of Campylobacter jejuni, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and two strains of generic E. coli was validated in BHI and adjusted BHI (i.e. pH5.6 and 1.5% NaCl) at 60°C. The D-values were obtained of the linear phase of the survivor curves created in GInaFiT, a freeware tool to fit models to experimental data. The obtained D-values corresponded to those previously published in literature and confirmed L. monocytogenes to be the most heat resistant pathogen among them. Heat treatment in adjusted BHI significantly increased heat-resistance of E. coli O157:H7 and generic E. coli. Subsequently, the thermal inactivation of L. monocytogenes, Salmonella spp., C. jejuni and E. coli O157:H7 was evaluated using a standardized procedure simulating commonly used home pan frying of various types of meat including steaks or filets, hamburgers and meat strips from various animal species such as pork, beef, chicken, lamb and some turkey, horse, kangaroo and crocodile meat. Corresponding F70-values were calculated based upon measured core time/temperature profiles. It was noted that a core temperature of 70 °C was not always achieved and, moreover, a heat treatment equivalent to 2 min at 70 °C was also not always obtained. This was in particular noted in hamburgers although the meat was visually judged well done. On several occasions, residual survivors of the initial inoculated (4 logCFU/g) food borne pathogens could be recovered either by enumeration (limit of detection 1 logCFU/g) or by the presence/absence testing per 25 g. Pan frying of hamburgers yielded the highest number of surviving pathogenic bacteria (46%), followed by well-done filets and steaks (13%) and meat strips (12%). Taking only steaks (beef, horse, kangaroo, crocodile and

  8. Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: a research note.

    Science.gov (United States)

    Harper, N M; Getty, K J K; Boyle, E A E

    2010-10-01

    Commercially available packaged whole muscle beef jerky, chopped and formed beef jerky, and kippered beef steak were obtained from retail stores to determine the effect of two sample preparation methods on water activity (a(w)). Intact samples were prepared by cutting product into a hexagonal shape with a 3.2 cm diameter. Diced samples were prepared by cutting the product into 0.4 x 0.4 cm squares. Whole muscle jerky a(w) was higher (0.016 units; P0.05) in a(w) levels between the two preparation methods for chopped and formed jerky or kippered beef steak. An intact sample preparation method is recommended for a(w) determination of whole muscle jerky to obtain a more conservative value, especially if a(w) is near the margin of safety. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  9. Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.

    Science.gov (United States)

    Stackhouse, R J; Apple, J K; Yancey, J W S; Keys, C A; Johnson, T M; Mehall, L N

    2016-04-01

    In 2 experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. In Exp. 1 and 2, each DC (mean pH = 6.57 and 6.65, respectively) and normal-pH, low USDA Choice (CH; mean pH = 5.48 and 5.51, respectively) strip loin was cut into 2 equal-length sections, and DC sections were injected to 111% of raw section weight with pH 3.5 to 5.0 (Exp. 1) or pH 2.0 to 3.5 (Exp. 2) solutions made by mixing citric acid in either 0.05% orthophosphate (PO) solution or tap water (HO) base solutions (Exp. 1) and 0.5% PO or 0.5% tripolyphosphate solution base solutions (Exp. 2). After enhancement, sections were cut into steaks, which were assigned to either 5 d of simulated retail display or cooked to 71°C for cooked color measurement. Postenhancement pH of DC steaks enhanced with pH 3.5 to 5.0 solutions did not ( ≥ 0.180) differ from that of nonenhanced DC steaks (Exp. 1) but linearly decreased ( citric acid enhancement over untreated DC steaks during the first 3 d of display, fresh steak color never ( citric acid enhancement solutions, regardless of base solution, were insufficient to improve the fresh color of DC beef; however, enhancement with pH 2.5 citric acid solutions effectively eliminated the persistent red cooked color typically associated with DC beef comparable with that of normal-pH beef.

  10. Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks.

    Science.gov (United States)

    Leick, C M; Behrends, J M; Schmidt, T B; Schilling, M W

    2012-05-01

    Consumers (n=316) were recruited from college football picnickers to select ribeye, sirloin, and top loin steaks from 3 price groups based on thickness (n=10 steaks per price/type combination). Constant weight steaks were assigned to these groups: P1, thinnest, $19.80/kg ribeye and top loin, $10.99/kg sirloin; P2, average thickness, $22.00/kg ribeye and top loin, $13.19/kg sirloin; P3, thickest, $24.21/kg ribeye and top loin, $15.40/kg sirloin. Consumers selected 3 steaks per type and ranked selection criteria (price, color, marbling, thickness, texture). Percentage of steaks chosen from each price group did not differ (P>0.05), but consumers tended to select thinner ribeye steaks (P1 and P2) and thicker sirloin steaks (P2 and P3). Across all steak types, a greater number of consumers reported that marbling, color, and thickness were more important than price and visual texture. Data indicate that consumers may select steaks that display their preferred attributes, even if the steaks cost more. Copyright © 2011 Elsevier Ltd. All rights reserved.

  11. Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

    Directory of Open Access Journals (Sweden)

    Anna SAKOWSKA

    2016-01-01

    Full Text Available Abstract This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers’ evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi were vacuum packed or after 48 hours of exposure to different concentrations of CO (0.1%, 0.3%, and 0.5% vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C* were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CO. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CO, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CO before packaging allows to obtain the attractive color of vacuum packed beef.

  12. Tingkat Kepuasan Konsumen Terhadap Restoran Happy Cow Steak Bogor Jawa Barat

    OpenAIRE

    Gunawan, Ayumi Fitriani; Priatna, Wahyu Budi

    2015-01-01

    Happy Cow Steak is a restaurant in Bogor which offers western menu with steak as its main product. The aim of this research was to find out the characteristic of Happy Cow Steak's consumers, buying decision process, and consumer satisfaction. There were 90 respondents participating in this reserach. The methods used in this study were descriptive analysis, Importance Performance Analysis (IPA), and Customer Satisfaction Index (CSI). The research showed that the majority of consumers who visit...

  13. How do US and Canadian consumers value credence attributes associated with beef labels after the North American BSE crisis of 2003?

    DEFF Research Database (Denmark)

    Steiner, Bodo; Yang, Jun

    2010-01-01

    place a significant valuation on beef tested for BSE, which is striking because Canada's current legal environment does not permit testing and labelling of such beef by private industry participants. Montana consumers' valuation was found highest for a guarantee that the steaks were produced without GMO....... Effective supply-chain responses to consumers' valuation of credence attributes, for example, in the form of labelling, should therefore take consumers' heterogeneity into account....

  14. Meat quality and health implications of organic and conventional beef production.

    Science.gov (United States)

    Kamihiro, S; Stergiadis, S; Leifert, C; Eyre, M D; Butler, G

    2015-02-01

    Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.

  15. Beef lovers

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Pedrozo, Eugenio A.; van der Lans, Ivo A.

    2009-01-01

    In this chapter we will explore beef consumption behaviour from a cross-cultural perspective. Data collected in Brazil, Australia and the Netherlands supports the main objectives of identifying consumers' anticipated emotions, degree of involvement, attitudes and main concerns towards beef...

  16. Compte rendu critique du livre Voir son steak comme un animal mort, de Martin Gibert

    Directory of Open Access Journals (Sweden)

    Drolet, Marie-Josée

    2016-10-01

    Full Text Available This critical review provides, first, a step-by-step synthesis of the arguments presented in each chapter of Martin Gibert’s bookVoir son steak comme un animal mort (Seeing your steak as a dead animal. Second, a critical perspective of the book and a personal reflection are presented.

  17. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide.

    Science.gov (United States)

    Sørheim, O; Nissen, H; Nesbakken, T

    1999-06-01

    Ground beef, beef loin steaks and pork chops were packaged in modified atmospheres of 0.4% CO/60% CO(2)/40% N(2) and 70% O(2)/30% CO(2). In addition ground beef was packaged in clipped chub packs, beef loin steaks were vacuum packaged, and pork chops were packaged in an atmosphere of 60% CO(2)/40% N(2) with each pack containing an O(2) absorber. The packs were stored in the dark at 4 or 8°C for up to 21 days. Meat in 0.4% CO/60% CO(2)/40% N(2) had a stable bright red colour that lasted beyond the time of spoilage. The storage lives in this gas mixture at 4°C, as limited by off-odours, were 11, 14 and 21 days for ground beef, beef loin steaks and pork chops, respectively. The 70% O(2)/30% CO(2) atmosphere resulted in an initially bright red to red colour of the meat, but the colour was unstable and off-odours developed rapidly. The off-odours probably were caused by Brochothrix thermosphacta, which grew in all meat types, or by pseudomonads in ground beef. Meat stored in chub packs, vacuum packs or 60% CO(2)/40% N(2) with an O(2) absorber developed off-odours and microflora similar to those of meat in 0.4% CO/60% CO(2)/40% N(2), but with less acceptable appearances. These results show that a low CO/high CO(2) atmosphere is effective for preserving retail-ready meat. ©

  18. Effects of the Programmed Nutrition Beef Program on meat quality characteristics.

    Science.gov (United States)

    Phelps, K J; Drouillard, J S; Jennings, J S; Depenbusch, B E; Van Bibber-Krueger, C L; Miller, K A; Vaughn, M A; Burnett, D D; Ebarb, S M; Houser, T A; Johnson, S E; Gonzalez, J M

    2014-04-01

    The objective of this study was to examine the effects of alternative finishing strategies on beef steak color and cooked meat characteristics. Beef steers (n = 64 pens; 8 steers/pen) were allocated to a randomized complete block design with a 2 × 2 factorial treatment arrangement and initial body weight serving as the blocking factor. Factor 1 consisted of dietary treatment with cattle either being fed a conventional feedlot diet (CON) or a diet that included Programmed Nutrition Beef Program supplements. Cattle in the Programmed Nutrition (PN) treatments were fed in two-stages: 1) the basal diet with Programmed Nutrition Beef Receiver from d 1 to 20 and the basal diet with Programmed Nutrition Beef Finisher from d 21 to harvest. Factor 2 consisted of the inclusion (EGP+) or absence (EGP-) of an exogenous growth promoting program. Steers in the EGP+ treatments were implanted initially with Component E-S, reimplanted with Component TE-IS, and fed 400 mg · d(-1) · steer(-1) of ractopamine hydrochloride for the final 28 d before harvest. Steers were harvested on d 175 of feeding and 1 strip loin was removed from 2 carcasses selected at random from each pen for transport to Kansas State University. After 14 d of aging, loins were fabricated into 2.54-cm thick steaks for objective and trained sensory panel measurement of cooked meat characteristics and objective color measurements during 7 d retail display. There were no interactions (P > 0.10) between feeding strategy and exogenous growth promotants for all objective measures of color and cooked meat characteristics. Throughout the display period, PN steaks were darker (P = 0.02) than CON steaks, but surface percentages of oxymyoglobin and metmyoglobin and metmyoglobin reducing ability were unaffected by feeding strategy (P > 0.10). Loins and steaks from PN cattle possessed decreased moisture loss during aging and cooking (P strategies presented in this study can favorably impact water-holding capacity without

  19. Beef quality perception at the point of purchase

    DEFF Research Database (Denmark)

    Banovic, Marija; Grunert, Klaus G.; Barreira, Maria Madalena

    2009-01-01

    The main objectives of the present study are to understand how Portuguese consumers perceive beef quality in a real-life purchase environment, which intrinsic and extrinsic quality cues consumers use when evaluating and forming beef quality expectations, and how extrinsic quality cues influence t...... was found to be the predominant extrinsic quality cue. Consumers used brand both for perception of intrinsic quality cues and for inference of quality expectations. Future purchase intention is mainly influenced by experienced eating quality.......The main objectives of the present study are to understand how Portuguese consumers perceive beef quality in a real-life purchase environment, which intrinsic and extrinsic quality cues consumers use when evaluating and forming beef quality expectations, and how extrinsic quality cues influence...... the perception of intrinsic quality cues. Furthermore, the study attempts to investigate how quality expectations are related to quality experience and future purchase intention after blind-tasting of beef steaks. Results show that extrinsic quality cues influence perception of intrinsic quality cues. Brand...

  20. Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils on Beef Characteristics and Consumer Acceptability.

    Directory of Open Access Journals (Sweden)

    Ana Carolina Pelaes Vital

    Full Text Available The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale. Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.

  1. Classifying spaces and classifying topoi

    CERN Document Server

    Moerdijk, Izak

    1995-01-01

    This monograph presents a new, systematic treatment of the relation between classifying topoi and classifying spaces of topological categories. Using a new generalized geometric realization which applies to topoi, a weak homotopy equival- ence is constructed between the classifying space and the classifying topos of any small (topological) category. Topos theory is then applied to give an answer to the question of what structures are classified by "classifying" spaces. The monograph should be accessible to anyone with basic knowledge of algebraic topology, sheaf theory, and a little topos theory.

  2. Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising styles.

    Science.gov (United States)

    Weatherly, B H; Griffin, D B; Johnson, H K; Walter, J P; De La Zerda, M J; Tipton, N C; Savell, J W

    2001-12-01

    Selected beef subprimals were obtained from fabrication lines of three foodservice purveyors to assist in the development of a software support program for the beef foodservice industry. Subprimals were fabricated into bone-in or boneless foodservice ready-to-cook portion-sized cuts and associated components by professional meat cutters. Each subprimal was cut to generate mean foodservice cutting yields and labor requirements, which were calculated from observed weights (kilograms) and processing times (seconds). Once fabrication was completed, data were analyzed to determine means and standard errors of percentage yields and processing times for each subprimal. Subprimals cut to only one end point were evaluated for mean foodservice yields and processing times, but no comparisons were made within subprimal. However, those traditionally cut into various end points were additionally compared by cutting style. Subprimals cut by a single cutting style included rib, roast-ready; ribeye roll, lip-on, bone-in; brisket, deckle-off, boneless; top (inside) round; and bottom sirloin butt, flap, boneless. Subprimals cut into multiple end points or styles included ribeye, lip-on; top sirloin, cap; tenderloin butt, defatted; shortloin, short-cut; strip loin, boneless; top sirloin butt, boneless; and tenderloin, full, side muscle on, defatted. Mean yields of portion cuts, and mean fabrication times required to manufacture these cuts differed (P < 0.05) by cutting specification of the final product. In general, as the target portion size of fabricated steaks decreased, the mean number of steaks derived from any given subprimal cut increased, causing total foodservice yield to decrease and total processing time to increase. Therefore, an inverse relationship tended to exist between processing times and foodservice yields. With a method of accurately evaluating various beef purchase options, such as traditional commodity subprimals, closely trimmed subprimals, and pre-cut portion

  3. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere.

    Science.gov (United States)

    Insausti, K; Beriain, M J; Purroy, A; Alberti, P; Gorraiz, C; Alzueta, M J

    2001-03-01

    Beef steaks from six Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, Rubia Gallega and Retinta) were packaged under modified atmosphere (60% O(2), 30% CO(2) and 10% N(2)). Water loss, pH, thiobarbituric acid values (TBA), aerobic plate counts, lactic acid bacteria and Enterobacteriaceae counts, CIE L*a*b* colour values and the sensory properties of odour and colour were recorded before packaging (day 0) and after 5, 10 and 15 days of storage. A significant interaction (Pmeat from Retinta breed and between days 10 and 15 in meat from the other breeds, shelf life was probably limited by lipid oxidation.

  4. Classifying Microorganisms

    DEFF Research Database (Denmark)

    Sommerlund, Julie

    2006-01-01

    This paper describes the coexistence of two systems for classifying organisms and species: a dominant genetic system and an older naturalist system. The former classifies species and traces their evolution on the basis of genetic characteristics, while the latter employs physiological characteris......This paper describes the coexistence of two systems for classifying organisms and species: a dominant genetic system and an older naturalist system. The former classifies species and traces their evolution on the basis of genetic characteristics, while the latter employs physiological...... of Denmark. It is thus a 'real time' and material study of scientific paradigms and discourses....

  5. PENGARUH KEPUASAN KONSUMEN TERHADAP KESETIAN MEREK (Studi Kasus Restoran The Prime Steak & Ribs Surabaya

    Directory of Open Access Journals (Sweden)

    Foedjiawati Foedjiawati

    2005-01-01

    Full Text Available This is a research which observes the relationship between customer satisfaction and their loyalty to The Prime Steak & Ribs Restaurant. The customer satisfaction is measured through some attributes such as, attributes related to the product, attributes related to the service, and attributes related to the purchase. Meanwhile, the loyalty of its brand is measured through habitual behaviour, switching cost, satisfaction, liking of the brand and commitment. The result of the research reveals that customer satisfaction levels to The Prime Steak & Ribs Restaurant tends to be good. Some attributes still have a variety of high grade, and there is a positive causal influence that is significant between the customer satisfaction and the loyalty of the brand. Thus, the result of the research is relevant and at the same time supports the theory of brand loyalty. Abstract in Bahasa Indonesia : Penelitian Pengaruh Kepuasan Konsumen terhadap Kesetiaan Merek pada Restoran the Prime Steak & Ribs, kepuasan konsumen diukur melalui Attributes related to the product, Attributes related to the service, Attributes related to the purchase, kesetiaan merek diukur melalui habitual behaviour, switching cost, satisfaction, liking of the brand, dan commitment. Hasil penelitian mengungkapakan bahwa kepuasan konsumen di The Prime Steak & Ribs mendapat penilaian yang cenderung baik, beberapa atribut masih mempunyai variasi penilaian yang tinggi, dan terdapat hubungan pengaruh positip yang signifikan antara kepuasan konsumen dengan kesetiaan merek, dengan demikian hasil penelitian mendukung konsep teori tentang kesetiaan merek. Kata kunci: kepuasan, kesetiaan merek.

  6. Beef quality parameters estimation using ultrasound and color images.

    Science.gov (United States)

    Nunes, Jose; Piquerez, Martín; Pujadas, Leonardo; Armstrong, Eileen; Fernández, Alicia; Lecumberry, Federico

    2015-01-01

    Beef quality measurement is a complex task with high economic impact. There is high interest in obtaining an automatic quality parameters estimation in live cattle or post mortem. In this paper we set out to obtain beef quality estimates from the analysis of ultrasound (in vivo) and color images (post mortem), with the measurement of various parameters related to tenderness and amount of meat: rib eye area, percentage of intramuscular fat and backfat thickness or subcutaneous fat. An algorithm based on curve evolution is implemented to calculate the rib eye area. The backfat thickness is estimated from the profile of distances between two curves that limit the steak and the rib eye, previously detected. A model base in Support Vector Regression (SVR) is trained to estimate the intramuscular fat percentage. A series of features extracted on a region of interest, previously detected in both ultrasound and color images, were proposed. In all cases, a complete evaluation was performed with different databases including: color and ultrasound images acquired by a beef industry expert, intramuscular fat estimation obtained by an expert using a commercial software, and chemical analysis. The proposed algorithms show good results to calculate the rib eye area and the backfat thickness measure and profile. They are also promising in predicting the percentage of intramuscular fat.

  7. Environmental sustainability of beef

    Science.gov (United States)

    A national assessment of the sustainability of beef is being conducted in collaboration with the National Cattlemen’s Beef Association through the support of the Beef Checkoff. This includes surveys and visits to cattle operations throughout the U.S. to gather production information. With this infor...

  8. Current merchandising practices and characteristics of beef wholesale rib usage in three U.S. cities.

    Science.gov (United States)

    Wulf, D M; Romans, J R; Costello, W J

    1994-01-01

    Packers/processors, supermarket meat managers, and restaurant meat purchasers were surveyed to determine industry utilization of the beef wholesale rib. Nine packer/processors representing > 52% of the U.S. steer-heifer slaughter reported that more than two-thirds (68.5%) of the ribs were wholesaled as ribeye, lip-on (IMPS 112A) subprimals and that its predominance in the market makes it the standard for pricing. For merchandising variations of this cut (e.g., ribeye, lip-off), packer prices are adjusted to lip-on bases according to the relative yield. Excess fat was the most common complaint about ribeye steaks, reported by 78% of the packer/processors. In particular, 71% of them reported the "kernel" fat near the center of a ribeye steak between the longissimus and spinalis dorsi muscles is quite difficult to trim out and represents the greatest problem in merchandising. Forty-two percent of supermarket meat managers and 58% of restaurant meat purchasers thought the fat content of beef ribeyes discouraged consumers from purchasing all beef. Kernel fat was specifically cited by 36% of the restaurateurs. Alternative merchandising strategies should be employed to minimize the negative value effects of kernel fat. Even with excess fat being a concern to approximately half of the beef rib buyers, most still bought lip-on ribeyes and trimmed excess fat away. Apparently, they made this choice of lower price per weight, even though price per trimmed serving might be similar to lip-off ribeyes. Excess fat is being transported from packer/processor to buyers in the form of lip-on ribeyes because of the price relationships.(ABSTRACT TRUNCATED AT 250 WORDS)

  9. Effects of conventional and grass-feeding systems on the nutrient composition of beef.

    Science.gov (United States)

    Leheska, J M; Thompson, L D; Howe, J C; Hentges, E; Boyce, J; Brooks, J C; Shriver, B; Hoover, L; Miller, M F

    2008-12-01

    The objectives of this study were to determine the nutrient composition of grass-fed beef in the United States for inclusion in the USDA National Nutrient Database for Standard Reference, and to compare the fatty acid composition of grass-fed and conventionally fed (control) beef. Ground beef (GB) and strip steaks (SS) were collected on 3 separate occasions from 15 grass-fed beef producers that represented 13 different states, whereas control beef samples were collected from 3 regions (Ohio, South Dakota, and Texas) of the United States on 3 separate occasions. Concentrations of minerals, choline, vitamin B(12), and thiamine were determined for grass-fed beef samples. Grass-fed GB samples had less Mg, P, and K (P < 0.05), and more Na, Zn, and vitamin B(12) (P < 0.05) than SS samples. Fat color, marbling, and pH were assessed for grass-fed and control SS. Subjective evaluation of the SS indicated that grass-fed beef had fat that was more yellow in color than control beef. Percentages of total fat, total cholesterol, and fatty acids along with trans fatty acids and CLA were determined for grass-fed and control SS and GB. Grass-fed SS had less total fat than control SS (P = 0.001), but both grass-fed and control SS were considered lean, because their total fat content was 4.3% or less. For both GB and SS, grass-fed beef had significantly less (P = 0.001 and P = 0.023, respectively) content of MUFA and a greater content of SFA, n-3 fatty acids, CLA, and trans-vaccenic acid than did the control samples. Concentrations of PUFA, trans fatty acids, n-6 fatty acids, and cholesterol did not differ between grass-fed and control ground beef. Trans-vaccenic acid (trans-11 18:1) made up the greatest concentration of the total trans fats in grass-fed beef, whereas CLA accounted for approximately 15% of the total trans fats. Although the fatty acid composition of grass-fed and conventionally fed beef was different, conclusions on the possible effects of these differences on human

  10. Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging.

    Science.gov (United States)

    Wills, K M; Mitacek, R M; Mafi, G G; VanOverbeke, D L; Jaroni, D; Jadeja, R; Ramanathan, R

    2017-12-01

    The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins ( = 12; pH > 6.0) were selected from a commercial packing plant within 3 d postharvest. Using a balanced incomplete block design, dark-cutting loins were sectioned in half, and assigned to 1 of 3 aging periods: 7, 14, or 21 d. After respective aging, each aged section was divided into 3 equal parts, and randomly assigned to 1 of 3 enhancement treatments: nonenhanced dark-cutting, dark-cutter enhanced with 0.1% rosemary, and dark-cutter enhanced with 0.2% rosemary. Following enhancement, steaks were randomly assigned to 1 of 3 packaging treatments: high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O and 20% CO), carbon monoxide modified atmospheric packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO), and polyvinyl chloride overwrap (PVC; 20% O). Instrumental and visual color measurements were recorded during 5 d simulated retail display. Lipid oxidation was determined utilizing the thiobarbituric acid reactive substances (TBARS) method. There was a significant packaging × enhancement × display time interaction for values and chroma ( 0.001). On d 0 of display, dark-cutting steaks enhanced with 0.1% and 0.2% rosemary and packaged in HiOx-MAP had greater ( 0.001) values and chroma than other dark-cutting packaging/enhancement treatments. A significant packaging × enhancement × display time interaction resulted for values ( 0.001). Dark-cutting steaks enhanced with 0.2% rosemary and packaged in HiOx-MAP was lighter ( 0.001; greater values) than other dark-cutting treatments on d 5 of display. There were no differences ( 0.34) in discoloration scores on d 5 among different dark-cutting treatments when steaks were packaged in HiOx- and CO-MAP. There was an aging period × enhancement × packaging interaction ( cutting steaks enhanced with 0.2% rosemary

  11. European consumers and beef safety

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Kügler, Jens Oliver

    2010-01-01

    European beef consumption has been gradually declining during the past decades, while consumers' concerns about beef safety have increased. This paper explores consumer perceptions of and interest in beef safety and beef safety information, and their role in beef safety assessment and the beef...... consumption decision making process. Eight focus group discussions were performed with a total of 65 beef consumers in four European countries. Content analysis revealed that European consumers experienced difficulties in the assessment of the safety of beef and beef products and adopted diverging uncertainty...... reduction strategies. These include the use of colour, labels, brands and indications of origin as cues signalling beef safety. In general, consumer trust in beef safety was relatively high, despite distrust in particular actors....

  12. Into beef consumers' mind

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Brei, Vinicius A.

    of involvement with beef consumption. Fulfillment and pleasantness were found to be positive emotions expected in special beef consumption situations. Relevant multicultural data were obtained. Segmented marketing campaigns and sales efforts can be market-driven towards consumers' needs and expectations....

  13. LiGAPS-Beef 2018

    NARCIS (Netherlands)

    Linden, van der A.; Ven, van de G.W.J.; Oosting, S.J.; Ittersum, van M.K.; Boer, de I.J.M.

    2018-01-01

    LiGAPS-Beef is a mechanistic model to assess potential and feed-limited beef production in different beef production systems across the world. The model is one of the first using concepts of production ecology to simulate livestock production. LiGAPS-Beef consists of a thermoregulation sub-model, a

  14. LiGAPS-Beef 2017

    NARCIS (Netherlands)

    Linden, van der A.; Ven, van de G.W.J.; Oosting, S.J.; Ittersum, van M.K.; Boer, de I.J.M.

    2017-01-01

    LiGAPS-Beef is a mechanistic model to assess potential and feed-limited beef production in different beef production systems across the world. The model is one of the first using concepts of production ecology to simulate livestock production. LiGAPS-Beef consists of a thermoregulation sub-model, a

  15. PENGARUH CARING CLIMATE TERHADAP JOB SATISFACTION DAN AFFECTIVE COMMITMENT YANG BERDAMPAK PADA JOB PERFORMANCE KARYAWAN RESTORAN STEAK DI JAKARTA SELATAN

    Directory of Open Access Journals (Sweden)

    Aginta Chairunnisa Sinulingga

    2018-03-01

    Full Text Available The aim of this research is to exmaining the effects of caring climate, job satisfaction, and affective commitment on job performance in steak restaurant in Tebet, South Jakarta. This study were developed and tested 5 hypotheses, by using Structural Equation Model. Data were collected from 145 employees working on the food, beverage, hygiene, security, service and cashier in steak restaurant in Tebet, South Jakarta. Finding and contribution in this research shown that there is positive and significant effect of caring climate on job satisfaction and affective commitment that effect on job performance. The limitationin in this research was that this study focused only on restaurant as a hospitality industry, only at steak restaurant in Tebet, South Jakarta, and was limited for only four variables.

  16. Consumer perceptions of beef healthiness

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Dutra de Barcellos, Marcia

    2010-01-01

    of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. CONCLUSIONS: The individual responsibility for health implies that consumers should be able to make correct......BACKGROUND: Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. METHODS: Eight focus group...... as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness...

  17. Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage

    Directory of Open Access Journals (Sweden)

    Dino Miraglia

    2016-11-01

    Full Text Available This study aimed to evaluate the antioxidant and antimicrobial effects of a phenolic extract from olive vegetation water on fresh salmon steaks stored at 4°C under modified atmosphere. Twenty-four salmon steaks were respectively immersed in solutions of the diluted phenolic extract at 1.5 g/L (A, 3 g/L (B, and water only as a control (CTR, packaged within a protective atmosphere (70% carbon dioxide, 25% nitrogen and 5% oxygen and then stored at 4°C. After 2 h, and 3 and 6 days of storage, the fish samples were analysed for the total viable count, Enterobacteriaceae count, pH, colour (CIE L*a*b* colour system, phenolic composition, α- tocopherol content, antioxidant activity by 2,2- diphenyl-1-picrylhydrazyl (DPPH˙ assay, and thiobarbituric reactive substances (TBARS. A 3 g/L phenolic extract contributed positively to the hygienic quality of the salmon by reducing the microbial growth during storage. The treated samples were slightly yellower than the CTR but only at the beginning of storage. The flesh contained 6.2% of the total polyphenols present in the initial solutions, with various percentages of the single fractions. After 6 days storage, the α- tocopherol content in the CTR and A samples was statistically lower than the B group that also showed the lowest DPPH˙ and TBARS values. In conclusion, the phenolic extract increased the microbiological quality and antioxidant concentration and decreased the lipid oxidation of salmon steaks during storage at 4°C under modified atmosphere.

  18. BEEF MARKET IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Elena SOARE

    2015-04-01

    Full Text Available This scientific paper presents the cattle market dynamics in Romania during 2007-2013. In order to realize this research there were used certain indicators, as following: herds of cattle, realized beef production, selling price, human consumption, import and export. The data were collected from the Ministry of Agriculture and Rural Development, National Institute of Statistics and Faostat. During the analysis, the presented indicators were modified from a period to another, because of both internal and external factors. Consumption demand is being influenced by: beef price, beef quality, price of other meat categories, consumers incomes, population’s food consumption pattern and so on.

  19. Quantitative Prediction of Beef Quality Using Visible and NIR Spectroscopy with Large Data Samples Under Industry Conditions

    Science.gov (United States)

    Qiao, T.; Ren, J.; Craigie, C.; Zabalza, J.; Maltin, Ch.; Marshall, S.

    2015-03-01

    It is well known that the eating quality of beef has a significant influence on the repurchase behavior of consumers. There are several key factors that affect the perception of quality, including color, tenderness, juiciness, and flavor. To support consumer repurchase choices, there is a need for an objective measurement of quality that could be applied to meat prior to its sale. Objective approaches such as offered by spectral technologies may be useful, but the analytical algorithms used remain to be optimized. For visible and near infrared (VISNIR) spectroscopy, Partial Least Squares Regression (PLSR) is a widely used technique for meat related quality modeling and prediction. In this paper, a Support Vector Machine (SVM) based machine learning approach is presented to predict beef eating quality traits. Although SVM has been successfully used in various disciplines, it has not been applied extensively to the analysis of meat quality parameters. To this end, the performance of PLSR and SVM as tools for the analysis of meat tenderness is evaluated, using a large dataset acquired under industrial conditions. The spectral dataset was collected using VISNIR spectroscopy with the wavelength ranging from 350 to 1800 nm on 234 beef M. longissimus thoracis steaks from heifers, steers, and young bulls. As the dimensionality with the VISNIR data is very high (over 1600 spectral bands), the Principal Component Analysis (PCA) technique was applied for feature extraction and data reduction. The extracted principal components (less than 100) were then used for data modeling and prediction. The prediction results showed that SVM has a greater potential to predict beef eating quality than PLSR, especially for the prediction of tenderness. The infl uence of animal gender on beef quality prediction was also investigated, and it was found that beef quality traits were predicted most accurately in beef from young bulls.

  20. Flavor relationships among muscles from the beef chuck and round.

    Science.gov (United States)

    Meisinger, J L; James, J M; Calkins, C R

    2006-10-01

    This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and triceps brachii-long head (TRI) were separated, cut into steaks, and frozen (-16 degrees C). Sensory analysis was conducted using a trained taste panel, with steaks grilled to an internal temperature of 65 degrees C. Heme-iron concentration and pH were determined. The INF had lower (P muscles, and the VAL had the most intense (P muscle type. Heme-iron concentration did not differ among muscles. Three USDA Select carcasses had intense off-flavor in the muscles. Liver-like flavor was highly negatively correlated with off-flavor intensity for each of the muscles tested. Muscles rated a 5 or below (on an 8-point rating scale, where 1 = extremely intense off-flavor and 8 = no off-flavor) in off-flavor intensity and identified as liver-like by 30% or more of the panelists were grouped together and compared to normal muscles. Those in the liver-flavored group were less frequently identified as charred, probably because the liver-like flavor was so intense. There were no differences between the 2 groups for sour, metallic, bloody, oxidized, or fatty off-flavor notes. Regression equations containing the linear and quadratic functions of heme-iron concentration, muscle pH, and their interaction were established for the frequency of off-flavor notes within each muscle. The REC, TER, VAL, and VAM showed a relationship between pH, heme iron, and off-flavor intensity (P muscles tested. These data suggest that liver-like off-flavors are specific to individual animals, and that pH and heme iron are not strongly related to off-flavor notes.

  1. Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products.

    Science.gov (United States)

    Pokharel, S; Brooks, J C; Martin, J N; Brashears, M M

    2016-12-01

    As the incidence of multidrug resistance (MDR) Salmonella enterica serotype Typhimurium is increasing, data regarding the antimicrobial interventions and pathogen internalization in marinated meat products are important. This study evaluated the antimicrobial intervention and internalization of Salm. Typhimurium in marinated beef sirloin steaks. Beef bottom sirloin flaps (IMPS #185A; USDA Select) inoculated (10 8  log 10  CFU ml -1 ) with Salm. Typhimurium were sprayed (lactic acid (4%) and buffered vinegar (2%)) prior to vacuum-tumbled marination (0·35% sodium chloride and 0·45% sodium tripolyphosphate) for 30 min. Pathogen presence after antimicrobial spray, vacuum-tumbled marination, and translocation was determined by direct plating on Xylose Lysine Deoxycholate (XLD) agar with tryptic soy agar (TSA) overlay. The data imply varied internalization and antimicrobial susceptibility pattern of Salm. Typhimurium in marinated meat. Lactic acid (4%) spray (P internalization and potential survival of Salmonella spp. in marinated beef products is a major concern. These results highlight the internalization of pathogens in vacuum-tumbled meat products and emphasize the importance of considering these products as nonintact. Similarly, these data confirm the efficacy and utility of interventions prior to vacuum-tumbled marination. Further research is needed to identify additional strategies to mitigate internalization and translocation of pathogens into vacuum-marinated meat products. © 2016 The Society for Applied Microbiology.

  2. Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display.

    Science.gov (United States)

    Kim, Hyun-Wook; Setyabrata, Derico; Choi, Yun-Sang; Kim, Yuan H Brad

    2016-01-01

    The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (pretail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.

  3. Monitoring of spoilage-associated microbiota on modified atmosphere packaged beef and differentiation of psychrophilic and psychrotrophic strains.

    Science.gov (United States)

    Hilgarth, M; Behr, J; Vogel, R F

    2018-03-01

    This study aimed to explore the discriminatory power of MALDI-TOF MS as a high-throughput method to monitor growth dynamics of meat-spoiling bacteria on modified atmosphere packaged (MAP) beef and to differentiate psychrophilic and psychrotrophic spoilage-associated strains. MAP beef steaks were incubated for 21 days at constant 4 and 10°C. Development of headspace gas composition, pH, CFU and spoilage-associated microbial composition were monitored. MALDI-TOF MS exhibited high discriminatory power for reliable, high-throughput identification of spoilage-associated, psychrotrophic microbiota. Microbiota development was highly dependent on initial abundance of specific species. Organoleptic onset of spoilage was concomitant with an alteration of headspace atmosphere and pH. Screening for psychrophiles at 4°C on beef revealed the abundance of Leuconostoc gelidum subsp. gelidum TMW2·1998 with characteristic psychrophilic growth behaviour. We suggest that control of initial contaminants is crucial to predict the onset of spoilage and that headspace atmosphere and pH are important parameters with spoilage-indicative potential. MALDI-TOF MS proved suitable for high-resolution monitoring of psychrotrophic and psychrophilic spoilage-associated microbiota and enables improved insights in the spoilage progress. The presence of psychrophilic strains on beef is the likely causative for unexplained spoilage events. © 2017 The Society for Applied Microbiology.

  4. Beef Production & Consumption: Sustainable Alternatives

    OpenAIRE

    MacAdam, Jennifer; Brain, Roslynn

    2013-01-01

    Sustainable living involves choosing a lifestyle with minimal environmental impacts. The ultimate goal is to leave future generations with a healthier environment than the one we were born into. How can we do that with beef consumption? Beef is part of American culture, so is there a way to make wiser choices when it comes to purchasing beef ? The short answer is, yes!

  5. Formation of mutagens in beef and beef extract during cooking.

    Science.gov (United States)

    Commoner, B; Vithayathil, A J; Dolara, P; Nair, S; Madyastha, P; Cuca, G C

    1978-09-08

    Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.

  6. Effects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaks

    Science.gov (United States)

    Öztürk, B.; Serdaroğlu, M.

    2017-09-01

    Recently inorganic phosphates used in meat product formulations have caused negative impact on consumers due to their potential health risks. Therefore, utilization of natural ingredients as phosphate replacers has come into prominence as a novel research topic to meet consumer demands for clean-label trends. In this study, we objected to investigate the effects of inulin utilization either in the powder or gelled form, alone or in combination with sodium carbonate on quality of phosphate-free restructured chicken steaks. Total moisture, protein, lipid and ash values of the trial groups were in the range of 71.54-75.46%, 22.60-24.31%, 0.94-1.70% and 1.45-2.13%, respectively. pH of the samples was between 6.18-6.39, significant increments were recorded in samples containing inulin with sodium carbonate. L*, a* and b* values were recorded as 78.92-81.05, 1.76-3.05 and 10.80-11.94, respectively, where use of gelled inulin resulted in changes of L* and a* values. Utilization of inulin in combination with sodium carbonate decreased cook loss and enhanced product yield. Sensory scores in control group with phosphate showed a similar pattern to sensory scores in groups with inulin and sodium carbonate. During storage, purge loss and lipid oxidation rate were similar in control and inulin + sodium carbonate samples. The results showed that use of inulin in combination with sodium carbonate provided equivalent physical, chemical and sensory quality to phosphates in restructured chicken steaks.

  7. [Study of spatially resolved hyperspectral scattering images for assessing beef quality characteristics].

    Science.gov (United States)

    Wu, Jian-hu; Peng, Yan-kun; Chen, Jing-jing; Wang, Wei; Gao, Xiao-dong; Huang, Hui

    2010-07-01

    Hyperspectral scattering techniques were used to predict beef pH, tenderness (i. e. WBSF: Warner-Bratzler Shear Force) and color parameters. Thirty-three fresh strip loin cuts were collected from 2-day postmortem carcass. After capturing scattering images and measuring pH values, the samples were vacuum packaged and aged to seventh day, then their color parameters (L*, a*, b*) and WBSF were measured as references. The optical scattering profiles were extracted from the hyperspectral images and fitted to the Lorentzian distribution (LD) function with three parameters. LD parameters, such as the peak height, full scattering width at half maximum (FWHM) and the scattering asymptotic were calculated at individual wavelength. Stepwise regression was used to determine optimal combinations of wavelengths for each of parameters. The optimal combinations were then used to establish multi-linear regression (MLR) models to predict the beef attributes. The full cross validation method was used to examine the performance of models. The models were able to predict beef WBSF with R(CV) = 0.86, and with the SE(CV) (the standard error of cross validation) of 11.7 N, 91% classification accuracy could be obtained. Two-day pH values with R(CV) = 0.86, SE(CV) = 0.07 and color parameters (L*, a*, b*) with R(CV) of 0.92, 0.90 and 0.88, with the SE(CV) of 0.90, 1.34 and 0.41 were obtained respectively. This research provided available technique for the development of multispectral system, which could be implemented online to determine beef steaks color and tenderness.

  8. Are Consumers Willing to Pay More for Sustainable Products? A Study of Eco-Labeled Tuna Steak

    Directory of Open Access Journals (Sweden)

    Guzhen Zhou

    2016-05-01

    Full Text Available A high demand for seafood leads to overfishing, harms the long-term health of seafood stocks, and threatens environmental sustainability in oceans. Sustainability certification is one of the major sustainability movements and is known as eco-labeling. For instance, in the tuna industry, leading tuna brands have committed to protecting sea turtles by allowing the tracing of the source of their tuna “from catch to can.” This paper relies on an Internet survey on consumers from Kentucky conducted in July 2010. The survey investigates household-level tuna steak (sashimi grade consumption and examines consumer preferences for eco-labeling (“Certified Turtle Safe” (CTS in this study while mimicking individuals’ seafood procurement processes. A random parameter logit model is utilized, and willingness-to-pay measures are calculated based on model estimation results. It was found that respondents on average preferred turtle-safe-labeled tuna steak and were likely to pay more for it; however, they were less likely to purchase wild-caught species, and insignificant results were found for pre-frozen. Moreover, significant heterogeneities were found across individuals regarding tuna steak purchases. The findings indicate evidence of public support for environmental friendliness, particularly with regard to eco-labeling.

  9. The effect of animal health products on the formation of injection site lesions in subprimals of experimentally injected beef calves.

    Science.gov (United States)

    Van Donkersgoed, J; Dubeski, P L; VanderKop, M; Aalhus, J L; Bygrove, S; Starr, W N

    2000-08-01

    Two hundred and twenty beef calves were used in an experimental study to determine the occurrence of injection site lesions at slaughter (15 to 18 months of age) following subcutaneous and intramuscular injection of various products into the top hip (top butt), thigh (round), and neck or rib of calves at birth, branding, or weaning. Products tested were: 2 different preparations of selenium; a 2-way, a 7-way, and an 8-way clostridial bacterin; 2 combination 7-way clostridial and Haemophilus somnus bacterins; 2 H. somnus bacterins; 2 different 4-way modified-live viral respiratory vaccines; a 4-way killed viral and H. somnus vaccine; and penicillin, florfenicol, ceftiofur, trimethoprim-sulfa, and tilmicosin. The occurrence of lesions, number of steaks affected with lesions, the trim weight of lesions, the histological class of lesions, and the estimated economic losses are described. Generally, products administered subcutaneously in the neck produced minimal tissue damage and economic losses.

  10. The effect of irradiation and thermal process on beef heme iron concentration and color properties

    Energy Technology Data Exchange (ETDEWEB)

    Mistura, Liliana Perazzini Furtado; Colli, Celia [Universidade de Sao Paulo (USP), SP (Brazil). Faculdade de Ciencias Farmaceuticas. Dept. de Alimentos e Nutricao Experimental], e-mail: cecolli@usp.br

    2009-01-15

    The aim of this study was to evaluate the influence of irradiation and thermal process on the heme iron (heme-Fe) concentration and color properties of Brazilian cattle beef. Beef samples (patties and steaks) were irradiated at 0-10 kGy and cooked in a combination oven at 250 deg C for 9 minutes with 70% humidity. Total iron and heme iron (heme-Fe) concentrations were determined. The data were compared by multiple comparisons and fixed- effects ANOVA. Irradiation at doses higher than 5 kGy significantly altered the heme-Fe concentration. However, the sample preparation conditions interfered more in the heme-Fe content than did the irradiation. Depending on the animal species, meat heme iron levels between 35 and 52% of the total iron are used for dietetic calculations. In this study the percentage of heme-iron was, on average, 70% of the total iron showing that humidity is an important factor for its preservation. The samples were analyzed instrumentally for CIE L{sup *}, a{sup *}, and b{sup *} values. (author)

  11. Arcobacter Isolation from Minced Beef Samples in Costa Rica.

    Science.gov (United States)

    Córdoba-Calderón, Oscar; Redondo-Solano, Mauricio; Castro-Arias, Eduardo; Arias-EchandI, María Laura

    2017-04-03

    The presence of Arcobacter spp. in minced meat (including beef) samples has been well documented in different countries, with varying frequencies. Nevertheless, the only Latin American country reporting this bacterium in minced beef samples is Mexico, with a 28.8% frequency in 2003. Previous studies in Costa Rica have demonstrated the presence of Arcobacter species in samples taken from the poultry production chain, but still there are no studies performed in bovine meat. The aim of this study was to determine the frequency of this bacterium in 120 samples of minced beef acquired from the Central Valley region of Costa Rica and to describe the antibiotic sensitivity pattern of the isolates obtained. A total of 75 different Arcobacter strains were isolated from minced beef samples, for a final frequency of 48.3%. After species PCR identification, the strains were classified as A. butzleri (37.3%), A. cibarius (14.7%), A. thereius (12%), and Arcobacter spp. (36%). All samples were sensitive to gentamicin but were resistant to ampicillin, levofloxacin, nalidixic acid, and ciprofloxacin. The results obtained in this study show that the frequency of isolation of Arcobacter in minced beef samples is high and that there is a high resistance rate for antibiotics in common use. This suggests that Arcobacter represents a health risk for Costa Rica and that control measures should be developed to decrease its potential impact.

  12. Waroeng Steak: Spritual Company in the Context of Post-Capitalism

    Directory of Open Access Journals (Sweden)

    Faihatul Qamariyah

    2017-09-01

    Full Text Available ‘Management’ at the business capitalism covers the vehicle of some aspects including the employee, course, service, network, and any kind of stuffs related to this case. In line with the system of business management, every single company might be in uniformity according to the common standard of capitalism despite having differences in the vision and mission. In this case, Waroeng Steak (WS Restaurant in Demangan, Yogyakarta intentionally applied Islamic spiritual management. WS uses several kinds of teachings and trainings according to Islamic Sharia in the daily process. This concept concerns to the employees’ behavior upgrading and company progression through WS’ timeline program including daily, weekly, and annually activity striving for a great spiritual and economic orientation in the future. This paper argue despite the spiritual training for employees of WS might not be considered practical by capitalist standard, it is effective in bringing both spiritual and economic benefits to both company and all members of the staff. The research result that capitalism meet religion in terms of the production could lead to another standpoint at the collaborative intention in gaining positive benefit in successful business operation. Religion in regard to spiritual management in business has a significant role in bringing both individual upgrading in the class of devotion to God and the reflection to the good ethic in undergoing the working process, it is finally so-called a spiritual company that will be distinctively differ from the other existential companies.

  13. Impact of feeding de-oiled wet distillers grains plus solubles on beef shelf life.

    Science.gov (United States)

    Domenech-Pérez, K I; Calkins, C R; Chao, M D; Semler, M E; Varnold, K A; Erickson, G E

    2017-02-01

    Research was conducted to determine the effect of feeding de-oiled wet distillers grains plus solubles (WDGS) on beef fatty acid profile, retail shelf life and development of oxidation products during retail display (RD). A total of 336 crossbred yearling steers (initial BW = 351.08 ± 19.05 kg) were fed 1 of 7 dietary treatments: an all corn control (1:1 blend of dry rolled and high moisture corn), 35%, 50%, or 65% inclusion of WDGS, either full-fat or de-oiled. Within each treatment 15 Choice carcasses were randomly selected ( = 105), strip loins were obtained, aged 7 and 21 d, and representative steaks from each strip loin were placed in RD conditions for 7 d. Fatty acid profiles were determined (mg/100 g tissue basis) and differences ( ≤ 0.05) were found in the C16:1, C18:1T, C18:2 and total polyunsaturated fatty acids (PUFA) among dietary treatments. Palmitoleic acid (C16:1) was predominant ( 0.05) were observed between all other diets. Elaidic acid (C18:1T) was greater ( = 0.01) in the 65% full-fat WDGS group, least for the corn control group, and intermediate for all other diets. Linoleic acid (C18:2) was greater ( = 0.0001) in all 3 full-fat WDGS groups and 65% de-oiled WDGS group (290.98 mg/100 g, on average), intermediate in the 50% and 35% de-oiled WDGS groups (231.08 and 227.16 mg/100 g, respectively) and least for the corn control group (177.70 mg/100 g). The PUFA content was greater ( beef shelf life and does not negatively alter beef quality parameters in relation to full-fat WDGS.

  14. 7 CFR 1260.315 - Qualified State Beef Councils.

    Science.gov (United States)

    2010-01-01

    ....315 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF... Association Louisiana Beef Industry Council Maryland Beef Council Michigan Beef Industry Commission Minnesota...

  15. Dry aging of beef; Review

    OpenAIRE

    Dashdorj, Dashmaa; Tripathi, Vinay Kumar; Cho, Soohyun; Kim, Younghoon; Hwang, Inho

    2016-01-01

    Abstract The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relat...

  16. OPPORTUNITIES TO PRODUCE HEALTHIER BEEF

    OpenAIRE

    G. HOLLÓ; A. KOVÁCS; G. ZSARNÓCZAY; J. SEREGI; I. HOLLÓ

    2008-01-01

    In this study the opportunities for enhancing the beneficial fatty acid in beef was examined. The effect of diet (extensive vs. intensive diet, forage to concentrate ratio, feeding concentrates rich in n-3 fatty acids) and the breed (old: Hungarian Grey, dual purpose: Hungarian Simmental, dairy: Hungarian Holstein-Friesian) was investigated on the fatty acid composition of beef. Findings reveal that the extensive diet with linseed supplemented concentrate influenced the n-6/n-3 ratio and the ...

  17. Dry aging of beef; Review.

    Science.gov (United States)

    Dashdorj, Dashmaa; Tripathi, Vinay Kumar; Cho, Soohyun; Kim, Younghoon; Hwang, Inho

    2016-01-01

    The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

  18. Classifying Returns as Extreme

    DEFF Research Database (Denmark)

    Christiansen, Charlotte

    2014-01-01

    I consider extreme returns for the stock and bond markets of 14 EU countries using two classification schemes: One, the univariate classification scheme from the previous literature that classifies extreme returns for each market separately, and two, a novel multivariate classification scheme...... that classifies extreme returns for several markets jointly. The new classification scheme holds about the same information as the old one, while demanding a shorter sample period. The new classification scheme is useful....

  19. Chilled boneless beef international trade: a cluster analysis

    Directory of Open Access Journals (Sweden)

    Paulo Rodrigo Ramos Xavier Pereira

    2013-03-01

    Full Text Available The objective of this study was to measure and classify the international beef trade. For this, data related to the international chilled boneless beef (CBB trade, the major and most important market, were analyzed. Producing countries were classified into groups according to their trade relations, and the main factors that influenced one country to prefer to import CBB from a specific exporting country were analyzed. The results revealed four markets related to client demands with regard to the sanitation and traceability of beef products. Furthermore, extrinsic characteristics of the product are discussed, such as a productive system that aims to minimize environmental impacts and to value animal welfare and respect for social demands. The markets that pay highest prices require sanitary quality of suppliers, demanding traceable and process-certified products. Brazil does not access these markets because it does not meet these requirements. To change this scenario it is necessary to eradicate FMD across the Brazilian territory, acquiring a status of a zone with minimal BSE risk, aligning the intrinsic value of the CBB with expectations of consumers and implementing a traceability program that is both feasible and acceptable for clients.

  20. European consumers' acceptance of beef processing technologies

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; Grunert, Klaus G.

    2010-01-01

    ' beef were considered negative outcomes of technological innovations. Beef processing technologies were predominantly perceived as valuable options for convenience shoppers and less demanding consumers. Overall, respondents supported the development of 'non-invasive' technologies that were able...

  1. Intramuscular variation in mitochondrial functionality of beef ...

    African Journals Online (AJOL)

    Intramuscular color stability variations in beef semimembranosus have been reported previously. Mitochondria remain biochemically active in postmortem muscle and can influence fresh beef color stability. However, the role of mitochondrial functionality in intramuscular color variations in beef semimembranosus is yet to be ...

  2. Beef Production and Consumption: Sustainable Alternatives

    OpenAIRE

    MacAdam, J.; Brain, Roslynn

    2013-01-01

    Sustainable living involves choosing a lifestyle with minimal environmental impacts. The ultimate goal is to leave future generations with a healthier environment than the one we were born into. How can we do that with beef consumption? Beef is part of American culture, so is there a way to make wiser choices when it comes to purchasing beef ? The short answer is, yes!

  3. Dry aging of beef; Review

    Directory of Open Access Journals (Sweden)

    Dashmaa Dashdorj

    2016-05-01

    Full Text Available Abstract The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow, eating quality (flavor, tenderness and juiciness, microbiological quality and economic (shrinkage, retail yields and cost involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to15 %, trims loss (3 to 24 %, risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as “dry-aged beef”. But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

  4. Stabilization of beef meat by a new active packaging containing natural antioxidants.

    Science.gov (United States)

    Nerín, Cristina; Tovar, Laura; Djenane, Djamel; Camo, Javier; Salafranca, Jesús; Beltran, José Antonio; Roncalés, Pedro

    2006-10-04

    A new antioxidant active packaging material for food has been designed and developed, consisting of a polypropylene film in which some natural antioxidants have been immobilized. The antioxidant properties of the new material have been tested by using both pure myoglobin and fresh beef steaks. Two different cell configurations (glass vial and Petri dish) and four different myoglobin concentrations-according to the common content of this compound in fresh meat and meat derivatives (1080, 1995, 3332, and 4414 microg g(-1), respectively)-have been evaluated in oxidation studies. Furthermore, three different concentrations of natural antioxidants in the film (designated as PR1, PR2, and PR3) were evaluated. Once myoglobin samples and the active films were introduced in the cell, they were exposed to cool white fluorescent light to accelerate oxidation for a period of time ranging from 5 to 30 days. Remaining myoglobin concentration was measured by molecular absorption UV-vis spectrophotometry at 409 nm. Organoleptic properties and color, texture, and physical characteristics of fresh meat packaged with the new active film have also been measured to evaluate the shelf life of the packaged meat. Results showed that, compared to normal polypropylene, the active film containing natural antioxidants efficiently enhanced the stability of both myoglobin and fresh meat against oxidation processes, thus being a promising way to extend the shelf life of fresh meat.

  5. Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.

    Science.gov (United States)

    Resconi, Virginia C; Bueno, Mónica; Escudero, Ana; Magalhaes, Danielle; Ferreira, Vicente; Campo, M Mar

    2018-03-01

    This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive substances values after 9days of display. The intensity of off-odours in the raw meat increased with ageing and display time and oxidative groups. Based on correlations between the variables and regressions of the compounds through display, eight compounds were proposed as odour shelf-life markers. Among them, five were most sensitive and precise in all oxidative groups: 1-hexanol in meat aged for 15days, ethyl- octanoate and 2-pentylfuran in meat aged for 22days, and pentanoic and hexanoic acids in the two studied ageing times. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Classifying Cereal Data

    Science.gov (United States)

    The DSQ includes questions about cereal intake and allows respondents up to two responses on which cereals they consume. We classified each cereal reported first by hot or cold, and then along four dimensions: density of added sugars, whole grains, fiber, and calcium.

  7. European beef consumers' interest in a beef eating-quality guarantee

    DEFF Research Database (Denmark)

    Verbeke, Wim; Van Wezemael, Lyn; de Barcellos, Marcia Dutra

    2010-01-01

    Consumer demand in relation to food is increasingly shifting towards products that are safe, nutritious, and of good eating quality. Beef consumers are demanding for experience quality that matches their quality expectations formed prior to consumption, particularly with respect to beef tenderness....... The development of a beef quality grading and guarantee system, backed up by objective knowledge that is obtained through muscle profiling research, can allow the beef industry to meet these consumer demands. A qualitative consumer study has been carried out with beef consumers in France, Spain, United Kingdom...... and Germany to assess their opinions about beef muscle profiling and their interest in a beef eating-quality guarantee. Findings indicate that both concepts are well accepted by European beef consumers, although not unconditional. Besides acknowledging the opportunity to purchase beef with guaranteed...

  8. LCC: Light Curves Classifier

    Science.gov (United States)

    Vo, Martin

    2017-08-01

    Light Curves Classifier uses data mining and machine learning to obtain and classify desired objects. This task can be accomplished by attributes of light curves or any time series, including shapes, histograms, or variograms, or by other available information about the inspected objects, such as color indices, temperatures, and abundances. After specifying features which describe the objects to be searched, the software trains on a given training sample, and can then be used for unsupervised clustering for visualizing the natural separation of the sample. The package can be also used for automatic tuning parameters of used methods (for example, number of hidden neurons or binning ratio). Trained classifiers can be used for filtering outputs from astronomical databases or data stored locally. The Light Curve Classifier can also be used for simple downloading of light curves and all available information of queried stars. It natively can connect to OgleII, OgleIII, ASAS, CoRoT, Kepler, Catalina and MACHO, and new connectors or descriptors can be implemented. In addition to direct usage of the package and command line UI, the program can be used through a web interface. Users can create jobs for ”training” methods on given objects, querying databases and filtering outputs by trained filters. Preimplemented descriptors, classifier and connectors can be picked by simple clicks and their parameters can be tuned by giving ranges of these values. All combinations are then calculated and the best one is used for creating the filter. Natural separation of the data can be visualized by unsupervised clustering.

  9. 9 CFR 319.103 - Cured beef tongue.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Cured beef tongue. 319.103 Section 319... Cured beef tongue. In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than 10...

  10. Combined effects of gamma irradiation and rosemary extract on the shelf-life of a ready-to-eat hamburger steak

    International Nuclear Information System (INIS)

    Lee, J.W.Ju-Woon; Park, K.S.Kyung-Sook; Kim, J.G.Jong-Goon; Oh, S.H.Sang-Hee; Lee, Y.S.You-Seok; Kim, J.H.Jang-Ho; Byun, M.W.Myung-Woo.

    2005-01-01

    To evaluate the effects of the combined treatment of gamma irradiation and rosemary extract powder (rosemary) for improving the quality of a ready-to-eat hamburger steak by changing the storage condition from frozen (-20 deg. C) to a chilled temperature (4 deg. C), an accelerated storage test was carried out. The hamburger steak was prepared with 200 or 500 ppm of rosemary, or 200 ppm of butylated hydroxyanisole by a commercially used recipe, gamma irradiated at absorbed doses of 5.0, 10.0 and 20.0 kGy, and stored at 30 deg. C. From the microbiological aspect, irradiation at 20 kGy or a higher dose was needed to inactivate the normal microflora. Little effect of the antioxidant was, if any, observed. Thiobarbituric acid values were not very different during storage regardless of the irradiation dose and the addition of the antioxidant. Textural and sensory results were also not significantly different in all the samples

  11. Intelligent Garbage Classifier

    Directory of Open Access Journals (Sweden)

    Ignacio Rodríguez Novelle

    2008-12-01

    Full Text Available IGC (Intelligent Garbage Classifier is a system for visual classification and separation of solid waste products. Currently, an important part of the separation effort is based on manual work, from household separation to industrial waste management. Taking advantage of the technologies currently available, a system has been built that can analyze images from a camera and control a robot arm and conveyor belt to automatically separate different kinds of waste.

  12. Classifying Linear Canonical Relations

    OpenAIRE

    Lorand, Jonathan

    2015-01-01

    In this Master's thesis, we consider the problem of classifying, up to conjugation by linear symplectomorphisms, linear canonical relations (lagrangian correspondences) from a finite-dimensional symplectic vector space to itself. We give an elementary introduction to the theory of linear canonical relations and present partial results toward the classification problem. This exposition should be accessible to undergraduate students with a basic familiarity with linear algebra.

  13. Environmental impacts of beef production

    NARCIS (Netherlands)

    Gerber, P.J.; Mottet, Anne; Opio, C.I.; Falcucci, Alessandra; Teillard, Félix

    2015-01-01

    Beef makes a substantial contribution to food security, providing protein, energy and also essential micro-nutrients to human populations. Rumination allows cattle - and other ruminant species - to digest fibrous feeds that cannot be directly consumed by humans and thus to make a net positive

  14. 9 CFR 319.303 - Corned beef hash.

    Science.gov (United States)

    2010-01-01

    ... onions, or onion powder; (3) Garlic, including fresh garlic, dehydrated garlic, or garlic powder; (4) Water; (5) Beef broth or beef stock; (6) Monosodium glutamate; (7) Hydrolyzed plant protein; (8) Beef...

  15. Inhibition of Listeria monocytogenes ATCC 19115 on ham steak by tea bioactive compounds incorporated into chitosan-coated plastic films

    Directory of Open Access Journals (Sweden)

    Vodnar Dan C

    2012-07-01

    Full Text Available Abstract Background The consumer demands for better quality and safety of food products have given rise to the development and implementation of edible films. The use of antimicrobial films can be a promising tool for controlling L. monocytogenes on ready to eat products. The aim of this study was to develop effective antimicrobial films incorporating bioactive compounds from green and black teas into chitosan, for controlling L. monocytogenes ATCC 19115 on vacuum-packaged ham steak. The effectiveness of these antimicrobial films was evaluated at room temperature (20°C for 10 days and at refrigerated temperature (4°C for 8 weeks. Results The HPLC results clearly show that relative concentrations of catechins and caffeine in green tea ranked EGCG>EGC>CAF>ECG>EC>C while in black tea extracts ranked CAF>EGCG>ECG>EGC>EC>C. The chitosan-coated plastic films incorporating green tea and black tea extracts shows specific markers identified by FTIR. Incorporating natural extracts into chitosan showed that the growth of L monocytogenes ATCC 19115 was inhibited. The efficacy of antimicrobial effect of tea extracts incorporated into chitosan-coated plastic film was dose dependent. However, chitosan-coated films without addition of tea extracts did not inhibit the growth of L. monocytogenes ATCC 19115. Chitosan-coated plastic films incorporating 4% Green tea extract was the most effective antimicrobial, reducing the initial counts from 3.2 to 2.65 log CFU/cm2 during room temperature storage and from 3.2 to 1–1.5 log CFU/cm2 during refrigerated storage. Conclusions Incorporation of tea extracts into the chitosan-coated films considerably enhanced their effectiveness against L. monocytogenes ATCC 19115. 4% Green tea incorporated into chitosan-coated plastic film had a better antilisterial effect than 2% green tea or 2% and 4% black tea. Data from this study would provide new formulation options for developing antimicrobial packaging films using tea

  16. Classifying TDSS Stellar Variables

    Science.gov (United States)

    Amaro, Rachael Christina; Green, Paul J.; TDSS Collaboration

    2017-01-01

    The Time Domain Spectroscopic Survey (TDSS), a subprogram of SDSS-IV eBOSS, obtains classification/discovery spectra of point-source photometric variables selected from PanSTARRS and SDSS multi-color light curves regardless of object color or lightcurve shape. Tens of thousands of TDSS spectra are already available and have been spectroscopically classified both via pipeline and by visual inspection. About half of these spectra are quasars, half are stars. Our goal is to classify the stars with their correct variability types. We do this by acquiring public multi-epoch light curves for brighter stars (rpulsating white dwarfs, and other exotic systems. The key difference between our catalog and others is that along with the light curves, we will be using TDSS spectra to help in the classification of variable type, as spectra are rich with information allowing estimation of physical parameters like temperature, metallicity, gravity, etc. This work was supported by the SDSS Research Experience for Undergraduates program, which is funded by a grant from Sloan Foundation to the Astrophysical Research Consortium.

  17. Classifying basic research designs.

    Science.gov (United States)

    Burkett, G L

    1990-01-01

    Considerable confusion over terminology for classifying basic types of research design in family medicine stems from the rich variety of substantive topics studied by family medicine researchers, differences in research terminology among the disciplines that family medicine research draws from, and lack of uniform research design terminology within these disciplines themselves. Many research design textbooks themselves fail to specify the dimensions on which research designs are classified or the logic underlying the classification systems proposed. This paper describes a typology based on three dimensions that may be used to characterize the basic design qualities of any study. These dimensions are: 1) the nature of the research objective (exploratory, descriptive, or analytic); 2) the time frame under investigation (retrospective, cross-sectional, or prospective); and 3) whether the investigator intervenes in the events under study (observational or interventional). This three-dimensional typology may be helpful for teaching basic research design concepts, for contemplating research design decisions in planning a study, and as a basis for further consideration of a more detailed, uniform research design classification system.

  18. Differentiation between fresh beef and thawed frozen beef.

    Science.gov (United States)

    Chen, M T; Yang, W D; Guo, S L

    1988-01-01

    In order to prevent meat retailers offering thawed, imported frozen beef as fresh domestic beef, the method of Gottesmann and Hamm for differentiating between fresh and frozen/thawed meat is recommended. The principle of this method is based on the fact that freezing and thawing of meat results in a release of the enzyme β-hydroxyacyl CoA-dehydrogenase (HADH) from the mitochondrion into the sarcoplasm; an elevated HADH activity in the muscle press-juice indicates freezing and thawing of tissue. The HADH colour test of Gottesmann and Hamm was modified by replacing the electron-transmitter meldolablue by resazurin which results in a much higher colour stability after reaction with fresh meat extracts. Copyright © 1989. Published by Elsevier Ltd.

  19. Stack filter classifiers

    Energy Technology Data Exchange (ETDEWEB)

    Porter, Reid B [Los Alamos National Laboratory; Hush, Don [Los Alamos National Laboratory

    2009-01-01

    Just as linear models generalize the sample mean and weighted average, weighted order statistic models generalize the sample median and weighted median. This analogy can be continued informally to generalized additive modeels in the case of the mean, and Stack Filters in the case of the median. Both of these model classes have been extensively studied for signal and image processing but it is surprising to find that for pattern classification, their treatment has been significantly one sided. Generalized additive models are now a major tool in pattern classification and many different learning algorithms have been developed to fit model parameters to finite data. However Stack Filters remain largely confined to signal and image processing and learning algorithms for classification are yet to be seen. This paper is a step towards Stack Filter Classifiers and it shows that the approach is interesting from both a theoretical and a practical perspective.

  20. Classifiers and Plurality: evidence from a deictic classifier language

    Directory of Open Access Journals (Sweden)

    Filomena Sandalo

    2016-12-01

    Full Text Available This paper investigates the semantic contribution of plural morphology and its interaction with classifiers in Kadiwéu. We show that Kadiwéu, a Waikurúan language spoken in South America, is a classifier language similar to Chinese but classifiers are an obligatory ingredient of all determiner-like elements, such as quantifiers, numerals, and wh-words for arguments. What all elements with classifiers have in common is that they contribute an atomized/individualized interpretation of the NP. Furthermore, this paper revisits the relationship between classifiers and number marking and challenges the common assumption that classifiers and plurals are mutually exclusive.

  1. THE BEEF COW REPLACEMENT DECISION

    OpenAIRE

    Mathews, Kenneth H., Jr.; Short, Sara D.

    2001-01-01

    This analysis examines effects of several common assumptions on net present values (NPVs) of beef cows. While effects on NPVs vary over a price cycle or successive price cycles, several generalities manifest themselves. A cow is not likely to recover the lost revenue from not having just one calf. Incorporating genetic improvement into the herd increases the probability of an older cow being culled. Variable net replacement/culling rates make sense in the context of cattle inventory and price...

  2. Staphylococcus aureus is More Prevalent in Retail Beef Livers than in Pork and other Beef Cuts

    Directory of Open Access Journals (Sweden)

    Lubna S. Abdalrahman

    2015-04-01

    Full Text Available Staphylococcus aureus is one of the top five pathogens contributing to acquired foodborne illnesses causing an estimated quarter million cases every year in the US. The objectives of this study were to determine the prevalence of Methicillin Susceptible S. aureus (MSSA and Methicillin Resistant S. aureus (MRSA in retail beef livers, beef, and pork meats sold in Tulsa, Oklahoma and to characterize the recovered strains for their virulence and antimicrobial resistance. Ninety six chilled retail beef (50 beef livers and 46 beef other cuts, and 99 pork meat samples were collected. The prevalence in beef livers was 40/50 (80% followed by other beef cuts 23/46 (50% then pork 43/99 (43.3%. No isolates were positive for MRSA since none harbored the mecA or mecC gene. A total of 334 recovered S. aureus isolates (143 beef livers, 76 beef, and 115 pork isolates were screened for their antimicrobial susceptibility against 16 different antimicrobials and their possession of 18 different toxin genes. Multidrug resistance was more prevalent in the pork isolates followed by beef then beef livers. The prevalence of enterotoxin genes such as seg, seh, and sei and the toxic shock syndrome gene tst was higher in the pork isolates than in the beef ones. The hemolysin genes, particularly hlb, were more prevalent in isolates from beef livers. Molecular typing of a subset of the recovered isolates showed that they are highly diverse where spa typing was more discriminatory than PFGE. The alarmingly high incidence of S. aureus in retail beef livers in this study should raise awareness about the food safety of such meat products.

  3. Antimicrobial resistance issues in beef production

    Science.gov (United States)

    Antimicrobial resistance threats to human health as identified have been recognized as a critical global public health concern. Linkage of some threats to beef production is discussed. The relevance to beef production of recent government actions will be examined. Prominent antimicrobial resistance ...

  4. The chilled storage life and retail display performance of vacuum and carbon dioxide packed hot deboned beef striploins.

    Science.gov (United States)

    Bell, R G; Penney, N; Gilbert, K V; Moorhead, S M; Scott, S M

    1996-04-01

    Two cooling regimes that complied with the New Zealand meat hygiene requirement that hot deboned meat be chilled to +7 °C or less within 24 hr of leaving the slaughter floor were evaluated for the production of chilled table meats. Electrically stimulated hot deboned bull beef half striploins were either vacuum or carbon dioxide packed before being cooled in accordance with either Regime 1 (cool at +5 °C for 24 hr, transfer to chiller operating at -1.0 ± 0.5 °C) or Regime 2 (cool at +5 °C for 24 hr, hold at 5 °C for 6 days, transfer to chiller operating at -1.0 ± 0.5 °C). Striploins were removed from -1.0 °C storage 8, 28, 42, 56, 70, 84 and 98 days after slaughter and subjected to microbiological, tenderness, sensory and retail display performance evaluations. Both Regimes 1 and 2 produced meat of acceptable mean tenderness, 8 kgF (MIRINZ Tenderometer) in either vacuum or carbon dioxide packs within 28 and 8 days of slaughter, respectively. However, 70 days after slaughter the first signs of over-ageing became apparent. Steaks from Regimes 1 and 2 maintained acceptable visual appearance during retail display at 5 °C for 48 hr and 24 hr, respectively. After these times, the product was judged by the panel to be unacceptable because of its dull dark lean tissue and grey to green discoloration of the fat. Poor colour stability during retail display was mirrored by deterioration of sensory attributes, particularly aroma which is indicative of incipient spoilage. While carbon dioxide packaging in combination with Regime 1 offered an initial microbiological advantage over vacuum packaging, this advantage was not, however, carried over into retail display. Poor colour and sensory stability during retail display suggest that chilled table cuts derived from hot deboned bull beef are more suited to the Hotel-Restaurant-Institutional (HRI) trade than supermarket retailing. To serve the HRI, vacuum packed hot deboned bull beef primal cuts processed by Regime 1

  5. 9 CFR 319.142 - Fresh beef sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh beef sausage. 319.142 Section... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh Sausage § 319.142 Fresh beef sausage. “Fresh Beef Sausage” is sausage prepared with fresh beef or frozen...

  6. Beef traders' and consumers' perceptions on the development of a ...

    African Journals Online (AJOL)

    Beef traders' and consumers' perceptions on the development of a natural pasture-fed beef (NPB) brand by smallholder cattle producers were investigated. In total, 18 meat traders (five abattoirs and 13 beef retailers) and 155 beef consumers were interviewed using structured questionnaires. All meat traders had the ...

  7. Potential for organic beef production by communal farmers in ...

    African Journals Online (AJOL)

    Consumers perceive organic beef as healthier and safer than conventional beef, and are willing to pay a premium. Civic engagement amongst all stakeholders through efficient management of indigenous knowledge systems and science is required for establishing organic beef niche market. Keywords: Organic beef, Nguni ...

  8. The North Dakota Beef Industry Survey: Implications for Extension

    Science.gov (United States)

    Dahlen, Carl R.; Hadrich, Joleen C.; Lardy, Gregory P.

    2014-01-01

    A portion of the North Dakota Beef Industry Survey was developed to determine how educational programs can evolve to meet future needs of North Dakota beef producers. Of the 2,500 surveys mailed out to beef producers, 527 responses were completed and returned. Results highlight the level of education of North Dakota beef producers, anticipated use…

  9. Virginia 4-H Contest Guide - Beef Ambassador Contest

    OpenAIRE

    2015-01-01

    The Beef Ambassador Contest provides the opportunity for youth to educate consumers about beef nutrition, food safety and stewardship practices of the beef industry. This program utilizes youth to tell the beef production story to consumers through promotion, education, media and the online environment.

  10. QUALITY MANAGEMENT IN ECOLOGICAL BEEF PRODUCTION

    Directory of Open Access Journals (Sweden)

    Cornelia Petroman

    2012-09-01

    Full Text Available Producing high quality beef asks for the implementation of a performing management of raising cattle ecologically. The main ways of improving beef quality management have a technical nature: sustaina ble grazing management to conserve floral diversity and to obtain ecological beef and rational distribution of the cattle over the grassland to facilitate vegetation recovery and to avoid the setting of invasive species. Implementing a sustainable manageme nt of the resources in the neighborhood of animal farms has beneficial effects on beef quality, brings good economic income through the practice of best beef quality management, protects the environment long - term, and reduces infrastructure expenses thus a voiding the risks of meat contamination.

  11. MOET Utility in Beef Production Strategies

    Directory of Open Access Journals (Sweden)

    Marcel Theodor Paraschivescu

    2012-10-01

    Full Text Available The paper presents the reason of beef production for human food security and the necessity of special dairy and beefbreeds in order to balance the milk and the meat production in cattle farming. That is a difficult target for manycountries since they don’t dispose of large natural pastures to extensively feed the beef cattle herds. At the same timemany European countries breed only dual purpose cattle breeds. So the idea of intensive farming with beef breeds orcrosses is developed. To speed up this kind of programs Open MOET (Multiple Ovulation Embryo Transfer Farmtechnology is proposed and it is completed with the needed facilities for production and preservation of embryos.Concerning the MOET Farm which confers directly pure bred beef calves, emphases is put on veterinary quarantineand heifer receptors conditioning. Concerning embryo conservation the direct transfer (DT technique isrecommended. Modalities of integrating dairy farms and beef cattle farms are finally discussed as recommendedstrategy for Romanian Agriculture.

  12. Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere

    Directory of Open Access Journals (Sweden)

    Francesca Piras

    2013-10-01

    Full Text Available The shelf-life of Halal fresh cut and minced beef meat, packaged under modified atmosphere (MAP was evaluated. The microbial profile of the carcasses intended for cutting and mincing was investigated by detecting spoilage and pathogenic bacteria. Samples of diced meat (DM, marrowbones (MB, steaks (S and minced meat (MM were packaged in MAP (66.0% O2, 25.0% CO2 and 9.0% N2 and stored at +2 and +8°C. At 0, 7 and 14 days, gas composition of headspace was measured. Moreover, in all the samples colony count at 30°C, Enterobacteriaceae, lactic acid bacteria (LAB and Pseudomonas spp. were determined. The carcasses contamination was in compliance with the criteria fixed by EC Reg. 2073/2005. Gas composition of the headspace changed significantly during the storage, mainly at +8°C, where a significant decrease of O2 (until 0.1-0.6% and an increase of CO2 (until 81.0-89.0% were recorded. This could be related to the level of LAB and Pseudomonas spp. Less significant changes were observed at +2°C. At 7 days of storage colony count, mean values were higher than >107 CFU/g in the samples at +8°C, and also at 14 days at +2°C, presumably due to the high levels of Pseudomonas spp., that was dominant at the end of the test. Overall, the microbial mean counts were higher than those detected in similar products packaged under vacuum. In order to extend the shelf-life of the fresh meat and meat preparations, differentiated gas mixtures, and particularly a higher percentage of CO2, could be employed.

  13. Using the animal to the last bit: Consumer preferences for different beef cuts.

    Science.gov (United States)

    Scozzafava, Gabriele; Corsi, Armando Maria; Casini, Leonardo; Contini, Caterina; Loose, Simone Mueller

    2016-01-01

    Meat is expensive to produce, making it is essential to understand the importance consumers pay to different meat cuts. Previous research on consumers' meat choices has mainly focused on meat species, while consumer preferences for meat cuts has so far only received limited interest. The aim of this study is to shed some light into this relatively unexplored area by answering four research questions. First, this study intends to show the relative importance meat cuts play in relation to other extrinsic product attributes. Secondly, this paper looks into differences in choice criteria between regular and special occasions. Third, consumer segments that differ in their preferences and beef purchase are identified, and, finally, the meat purchase portfolios of these segments are revealed. A stated preference methodology of a discrete choice experiment with cut-specific prices covering several meat cuts simultaneously is proposed to answer the research questions. The sample consists of 1500 respondents representative of the Italian population in terms of age, gender and geographic location The results shows that meat cut is the most important factor when choosing bovine meat followed by quality certification (origin), production technique, the type of breed and price. In terms of consumption occasions, we observe significantly lower price sensitivity for marbled steaks and cutlets for special occasions compared to normal occasions. Segmentation analysis shows that while the choices of two segments (comprising about 40% of the sample) are mostly driven by extrinsic product attributes, the remaining segments are mostly driven by meat cuts. These varying preferences are also reflected in the purchase portfolios of the different segments, while less variability is detected from a socio-demographic perspective. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. A model for 'sustainable' US beef production.

    Science.gov (United States)

    Eshel, Gidon; Shepon, Alon; Shaket, Taga; Cotler, Brett D; Gilutz, Stav; Giddings, Daniel; Raymo, Maureen E; Milo, Ron

    2018-01-01

    Food production dominates land, water and fertilizer use and is a greenhouse gas source. In the United States, beef production is the main agricultural resource user overall, as well as per kcal or g of protein. Here, we offer a possible, non-unique, definition of 'sustainable' beef as that subsisting exclusively on grass and by-products, and quantify its expected US production as a function of pastureland use. Assuming today's pastureland characteristics, all of the pastureland that US beef currently use can sustainably deliver ≈45% of current production. Rewilding this pastureland's less productive half (≈135 million ha) can still deliver ≈43% of current beef production. In all considered scenarios, the ≈32 million ha of high-quality cropland that beef currently use are reallocated for plant-based food production. These plant items deliver 2- to 20-fold more calories and protein than the replaced beef and increase the delivery of protective nutrients, but deliver no B 12 . Increased deployment of rapid rotational grazing or grassland multi-purposing may increase beef production capacity.

  15. Beef of Burden? : An investigation of attitudes towards beef consumption among Norwegian consumers

    OpenAIRE

    Bellika, Siri Karlsen

    2013-01-01

    This thesis set out to investigate Norwegians’ attitudes towards beef consumption. UNEP calls for a worldwide dietary change, away from animal products. Still, the Norwegian authorities do not address the problem of consumption levels. The issue is left for the consumer to solve. The role of beef in the Norwegian diet needs to be challenged, and the responsibility of the consumer needs to be emphasized. The production and consumption of beef is today causing environmental degradation and ...

  16. OPPORTUNITIES TO PRODUCE HEALTHIER BEEF

    Directory of Open Access Journals (Sweden)

    G. HOLLÓ

    2008-10-01

    Full Text Available In this study the opportunities for enhancing the beneficial fatty acid in beef was examined. The effect of diet (extensive vs. intensive diet, forage to concentrate ratio, feeding concentrates rich in n-3 fatty acids and the breed (old: Hungarian Grey, dual purpose: Hungarian Simmental, dairy: Hungarian Holstein-Friesian was investigated on the fatty acid composition of beef. Findings reveal that the extensive diet with linseed supplemented concentrate influenced the n-6/n-3 ratio and the CLA content of longissimus muscle more advantageous concerning human nutrition. The meat from Hungarian Grey (HG contained more CLA and less n-6 fatty acids than that of Holstein-Friesian bulls. The different forage to concentrate ratio with/without linseed supplementation did not significantly affect the performance and slaughter traits in Hungarian Simmental (HS young bulls. The wider forage to linseed concentrate ratio caused slightly higher dressing percentage, meat and fat proportion and lower bone in carcass. The effect of muscle type on chemical composition of muscles is more significant than that of the diet. SFA and MUFA were affected by muscle type, n-3 fatty acids and n-6/n-3 fatty acid ratio of the diet. The level of cis-9 trans-11 CLA (mg/100 g was influenced by muscle type, but not by diet.

  17. Classifier Selection with Permutation Tests

    OpenAIRE

    Arias, Marta; Arratia, Argimiro; Duarte-Lopez, Ariel

    2017-01-01

    This work presents a content-based recommender system for machine learning classifier algorithms. Given a new data set, a recommendation of what classifier is likely to perform best is made based on classifier performance over similar known data sets. This similarity is measured according to a data set characterization that includes several state-of-the-art metrics taking into account physical structure, statis- tics, and information theory. A novelty with respect to prior work is the use of ...

  18. Visual evaluation of beef tenderness by using surface structural ...

    African Journals Online (AJOL)

    The steaks were evaluated by visual analysis for colour, marbling, fibre separation, surface texture and structure integrity by a 10-member trained panel. Colour was also measured by the CIE L*, a*, b* system using a Minolta meter, and tenderness was measured by means of Warner-Bratzler shear force. High negative ...

  19. The beef tenderness model | Frylinck | South African Journal of ...

    African Journals Online (AJOL)

    age feedlot animals produced the most tender LL followed by the B-age pasture and A-age feedlot which was similar to the AB-age pasture. A-age pasture animals produced the least tender LL steaks. The calpain proteolytic system played a ...

  20. Plurality in a Classifier Language.

    Science.gov (United States)

    Li, Yen-Hui Audrey

    1999-01-01

    Argues that a classifier language can have a plural morpheme within a nominal expression, suggesting that -men in Mandarin Chinese is best analyzed as a plural morpheme, in contrast to a regular plural on an element in N, such as the English -s. The paper makes a prediction about the structures of nominal expressions in classifier and…

  1. ROMANIAN BEEF AND VEAL MEAT MARKET ANALYSIS

    Directory of Open Access Journals (Sweden)

    ilvius T. STANCIU

    2014-06-01

    Full Text Available Current nutritional trends, oriented towards a healthy nutrition, lead to the re-evaluation of the share held by beef in the diet of the population. The demand for beef and veal at European and global market level can represent a significant opportunity to increase domestic producers’ business. Though cattle breeding is a traditional activity for the indigenous population from rural areas, livestock for slaughter have decreased steadily in the last years, thus the domestic market being dependent on imports. Romanian natural potential allows the achievement of sufficient production to meet domestic and export demand for beef, which brings high income for producers. The article proposes a review of the domestic production of beef and veal, their consumption and the origin of products on the domestic market in the European and international context.

  2. Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles.

    Science.gov (United States)

    King, D A; Wheeler, T L; Shackelford, S D; Koohmaraie, M

    2009-01-01

    The objective of this experiment was to evaluate triceps brachii steaks as a substitute for gluteus medius steaks in foodservice and retail applications, including the effect of aging time and USDA quality grade on the palatability of both muscles. Top sirloin butts (n = 600) and shoulder clod arm roasts (n = 600) representing US Choice and US Select quality grades were selected at 48 h postmortem and aged for 7, 14, 21, 28, 35, or 42 d. Steaks were evaluated using a trained sensory panel, slice shear force, sarcomere length, and Western blotting of desmin measurements. Sarcomere length was measured only on steaks at 14 and 42 d. Triceps brachii and gluteus medius steaks were similar in tenderness rating at 7 and 14 d, but triceps brachii steaks aged longer were more tender (P gluteus medius steaks. Triceps brachii steaks reached ultimate tenderness values by 21 d. Gluteus medius steak tenderness ratings improved through 35 d, and at 42 d were similar to those given to triceps brachii steaks at 21 d. Sarcomere lengths were longer (P gluteus medius (2.09 and 1.58 mum, respectively). Significant increases in desmin degradation were detected through 42 d in both muscles (30.9, 46.3, 50.6, 51.0, 57.6, and 64.1% at d 7, 14, 21, 28, 35, and 42 for gluteus medius and 28.9, 40.8, 49.3, 59.2, 61.8, and 71.9% at d 7, 14, 21, 28, 35, and 42 for triceps brachii). At 14 d, gluteus medius had more (P gluteus medius tenderness variation (r = 0.36) across all aging times, but not at individual aging times. Sarcomere length contributed to variation in slice shear force values of gluteus medius at 14 and 42 d (r = -0.59 and -0.48, respectively). Sarcomere length contributed to triceps brachii tenderness variation at 14 d, but not 42 d (r = 0.44 and -0.12, respectively). Desmin degradation was strongly correlated (r = 0.55) to triceps brachii tenderness ratings pooled across aging times but not at individual aging times. These data indicate that triceps brachii steaks could provide

  3. Bioactivity of herb-enriched beef patties.

    Science.gov (United States)

    Ryan, Eileen; Aherne, S Aisling; O'Grady, Michael N; McGovern, Laura; Kerry, Joseph P; O'Brien, Nora M

    2009-08-01

    Interest exists in the manufacture of meat products with added functional ingredients to enhance consumer health. Because experimental evidence suggests that many herbs and spices, particularly those of the Lamiaceae family such as Salvia officinalis L. (sage) and Origanum vulgare L. (oregano), possess a wide range of biological and pharmacological activities, they represent promising functional ingredients for incorporation into meat and meat products. The present study aimed to determine the bioactivity of cooked beef patties that were enriched with or without sage or oregano extracts (1,200 microg/g). Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells. The antioxidant potential (ferric reducing antioxidant power [FRAP] value) of enriched beef patties was significantly higher than the FRAP value of non-enriched beef patties, both before and after in vitro digestion. Cell viability significantly increased following treatment with certain concentrations of the micelle fractions from digested sage- or oregano-enriched beef patties. Pretreatment with micelles derived from sage- or oregano-enriched beef patties did not significantly protect against cell injury or DNA damage induced by H(2)O(2). However, micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H(2)O(2)-induced GSH depletion. Thus, it appears that sage and oregano exhibit some bioactivity within a meat system. Our findings suggest that herbal extracts have potential as possible functional ingredients in meat products.

  4. Antimicrobial usage and resistance in beef production

    OpenAIRE

    Cameron, Andrew; McAllister, Tim A.

    2016-01-01

    Antimicrobials are critical to contemporary high-intensity beef production. Many different antimicrobials are approved for beef cattle, and are used judiciously for animal welfare, and controversially, to promote growth and feed efficiency. Antimicrobial administration provides a powerful selective pressure that acts on the microbial community, selecting for resistance gene determinants and antimicrobial-resistant bacteria resident in the bovine flora. The bovine microbiota includes many harm...

  5. Hypomagnesaemia in beef cows wintered in Ontario.

    OpenAIRE

    Hidiroglou, M; Thompson, B K; Ho, S K; Proulx, J G

    1981-01-01

    A field experiment was undertaken in northern Ontario in order to assess the magnesium status of beef cattle raised in the area. Magnesium status was assessed using several criteria including blood and urine magnesium levels, and bone biopsy samples. Eighteen groups each containing four pregnant Shorthorn beef cows were used. Each of the following three mineral feeds were offered to six groups throughout the experiment: a mineral feed without magnesium, a mineral feed containing 8% magnesium ...

  6. Australian Beef Exports: Dead or Alive?

    OpenAIRE

    Rutherford, Arlene

    1995-01-01

    Northern Australia's live cattle exports to Southeast Asia have increased dramatically in recent years. In Australia's current political environment calling for greater domestic value-adding, the issue of potential trade-offs between Australia's live cattle and slaughtered beef exports are examined. From an investigation into the origins of Australia's live cattle export industry and the production and marketing of beef in Australia's major live cattle importing countries, it is concluded tha...

  7. Salmonella in beef and produce from honduras.

    Science.gov (United States)

    Maradiaga, Martha; Miller, Mark F; Thompson, Leslie; Pond, Ansen; Gragg, Sara E; Echeverry, Alejandro; Garcia, Lyda G; Loneragan, Guy H; Brashears, Mindy M

    2015-03-01

    Salmonella continues to cause a considerable number of foodborne illnesses worldwide. The sources of outbreaks include contaminated meat and produce. The purpose of this study was to establish an initial investigation of the burden of Salmonella in produce and beef from Honduras by sampling retail markets and abattoirs. Retail produce samples (cantaloupes, cilantro, cucumbers, leafy greens, peppers, and tomatoes; n = 573) were purchased in three major cities of Honduras, and retail whole-muscle beef (n = 555) samples were also purchased in four major cities. Additionally, both hide and beef carcass (n = 141) samples were collected from two Honduran abattoirs. Whole-muscle beef samples were obtained using a sponge hydrated with buffered peptone water, and 10 ml of the buffered peptone water rinsate of each produce sample was collected with a dry sponge and placed in a bag to be transported back to the United States. Salmonella was detected using a commercially available, closeplatform PCR system, and positive samples were subjected to culture on selective media to obtain isolates. Overall, the prevalence of Salmonella-positive samples, based on PCR detection in Honduras (n = 555) retail beef was 10.1% (95% confidence interval = 7.8, 12.9), whereas 7.8% (n = 141) of beef carcass and hides samples were positive in both beef plants. The overall Salmonella prevalence for all produce samples (n = 573) collected was 2.1% (95% confidence interval = 1.2, 3.6). The most common serotypes identified in Honduras were Salmonella Typhimurium followed by Derby. These results provide an indication of Salmonella contamination of beef and produce in Honduras. Developing a Salmonella baseline for Latin America through an initial investigation like the one presented here contributes to a broader global understanding of the potential exposure through food, thus providing insight into the needs for control strategies.

  8. A comparison of the risk of bovine spongiform encephalopathy infectivity in beef from cattle younger than 21 months in Japan with that in beef from the United States as assessed by the carcass maturity score.

    Science.gov (United States)

    Sugiura, Katsuaki; Smith, Gary C

    2008-04-01

    After the detection of the first case of bovine spongiform encephalopathy (BSE) in the United States in December 2003, the Japanese government halted all imports of U.S. beef. The BSE risk in beef is partly dependent on the slaughter age of the cattle from which it is derived. In Japan, all cattle 21 months old and older are screened using a rapid diagnostic test, while in the United States, routine BSE testing is not done at any age of slaughter cattle. In the United States, there is no nationally mandated cattle identification system that enables cattle younger than 21 months to be identified. Therefore, all beef potentially produced for export to Japan must be from cattle that are age verified as younger than 21 months old or be classified by the U.S. Department of Agriculture using a carcass maturity score, which in turn is related to the age of the animal from which the beef is derived. After consulting the Food Safety Commission, the Japanese government decided on 12 December 2005 to allow importation of beef from the United States derived from cattle with a carcass maturity score of < or =A40 and from which specified risk materials are removed. In this study, a stochastic model was used to simulate the interval of time from slaughter to the predicted clinical onset of BSE in an infected animal. A simulation result, based on the assumption that the BSE prevalence is equivalent in the two countries, revealed that there was no increased risk of BSE infectivity in beef coming from carcasses with a maturity score of < or =A40 in the United States, compared with beef from cattle younger than 21 months slaughtered in Japan.

  9. Exposure Assessment of Acetamide in Milk, Beef, and Coffee Using Xanthydrol Derivatization and Gas Chromatography/Mass Spectrometry.

    Science.gov (United States)

    Vismeh, Ramin; Haddad, Diane; Moore, Janette; Nielson, Chandra; Bals, Bryan; Campbell, Tim; Julian, Allen; Teymouri, Farzaneh; Jones, A Daniel; Bringi, Venkataraman

    2018-01-10

    Acetamide has been classified as a possible human carcinogen, but uncertainties exist about its levels in foods. This report presents evidence that thermal decomposition of N-acetylated sugars and amino acids in heated gas chromatograph injectors contributes to artifactual acetamide in milk and beef. An alternative gas chromatography/mass spectrometry protocol based on derivatization of acetamide with 9-xanthydrol was optimized and shown to be free of artifactual acetamide formation. The protocol was validated using a surrogate analyte approach based on d 3 -acetamide and applied to analyze 23 pasteurized whole milk, 44 raw sirloin beef, and raw milk samples from 14 different cows, and yielded levels about 10-fold lower than those obtained by direct injection without derivatization. The xanthydrol derivatization procedure detected acetamide in every food sample tested at 390 ± 60 ppb in milk, 400 ± 80 ppb in beef, and 39 000 ± 9000 ppb in roasted coffee beans.

  10. Classified

    CERN Multimedia

    Computer Security Team

    2011-01-01

    In the last issue of the Bulletin, we have discussed recent implications for privacy on the Internet. But privacy of personal data is just one facet of data protection. Confidentiality is another one. However, confidentiality and data protection are often perceived as not relevant in the academic environment of CERN.   But think twice! At CERN, your personal data, e-mails, medical records, financial and contractual documents, MARS forms, group meeting minutes (and of course your password!) are all considered to be sensitive, restricted or even confidential. And this is not all. Physics results, in particular when being preliminary and pending scrutiny, are sensitive, too. Just recently, an ATLAS collaborator copy/pasted the abstract of an ATLAS note onto an external public blog, despite the fact that this document was clearly marked as an "Internal Note". Such an act was not only embarrassing to the ATLAS collaboration, and had negative impact on CERN’s reputation --- i...

  11. Vitamin D-biofortified beef

    DEFF Research Database (Denmark)

    Duffy, Sarah K.; O'Doherty, John V.; Rajauria, Gaurav

    2018-01-01

    This study investigates dietary fortification of heifer feeds with cholecalciferol and ergocalciferol sources and effects on beef total vitamin D activity, vitamer, respective 25-hydroxymetabolite contents, and meat quality. Thirty heifers were allocated to one of three dietary treatments [(1......) basal diet + 4000 IU of vitamin D3 (Vit D3); (2) basal diet + 4000 IU of vitamin D2 (Vit D2); and (3) basal diet + 4000 IU of vitamin D2-enriched mushrooms (Mushroom D2)] for a 30 day pre-slaughter period. Supplementation of heifer diets with Vit D3 yielded higher (p ...) total vitamin D activity (by 38–56%; p vitamin D source, carcass characteristics, sensory and meat quality parameter were unaffected (p > 0.05) by the dietary...

  12. Carbon Footprint of Beef Cattle

    Directory of Open Access Journals (Sweden)

    Jim Dyer

    2012-12-01

    Full Text Available The carbon footprint of beef cattle is presented for Canada, The United States, The European Union, Australia and Brazil. The values ranged between 8 and 22 kg CO2e per kg of live weight (LW depending on the type of farming system, the location, the year, the type of management practices, the allocation, as well as the boundaries of the study. Substantial reductions have been observed for most of these countries in the last thirty years. For instance, in Canada the mean carbon footprint of beef cattle at the exit gate of the farm decreased from 18.2 kg CO2e per kg LW in 1981 to 9.5 kg CO2e per kg LW in 2006 mainly because of improved genetics, better diets, and more sustainable land management practices. Cattle production results in products other than meat, such as hides, offal and products for rendering plants; hence the environmental burden must be distributed between these useful products. In order to do this, the cattle carbon footprint needs to be reported in kg of CO2e per kg of product. For example, in Canada in 2006, on a mass basis, the carbon footprint of cattle by-products at the exit gate of the slaughterhouse was 12.9 kg CO2e per kg of product. Based on an economic allocation, the carbon footprints of meat (primal cuts, hide, offal and fat, bones and other products for rendering were 19.6, 12.3, 7 and 2 kg CO2e per kg of product, respectively.

  13. Developmental and reproductive characteristics of beef heifers classified by pubertal status at time of first breeding

    Science.gov (United States)

    Data collected for 10 or more years at the West Central Research and Extension Center, North Platte, NE (n = 1,104); Gudmundsen Sandhills Laboratory, Whitman, NE (n = 1,333); and USDA, ARS, Fort Keogh Livestock and Range Research Laboratory, Miles City, MT (n = 1,176) were retrospectively analyzed t...

  14. DEMAND FOR BEEF IN THE PROVINCE OF YOGYAKARTA

    Directory of Open Access Journals (Sweden)

    Sulistiya

    2014-07-01

    Full Text Available RACT Protein consumption level of society in Yogyakarta Province has yet to meet the target, but the beef is a source of animal protein that is easily obtainable. Therefore, research on the analysis of demand for beef in this province needs to be done. Objective: (1 Determine the factors that affect the demand for beef in Yogyakarta. (2 Determine the own price elasticity and income elasticity of demand for beef in this province, and to know the cross-price elasticity of demand for beef to changes in the price of mutton, chicken, rice, and cooking oil. Metode: descriptive statistics, followed by inductive statistics , and hypothesis testing. The data used are primary and secondary data. Data were analyzed by multiple linear regression with the value of t and F tests, and analysis of the coefficient of determination. Results: Taken together, the factors that affect the demand for beef in the province is the price of beef, mutton, chicken, rice, cooking oil, income, number of inhabitants. Individually, beef demand is influenced by the price of beef and income residents. Beef inelastic demand means that beef is the daily necessities that are affordable and easy to obtain population of Yogyakarta Province. The increase in income population does not add to demand for beef. Substitutes of beef in the province is goat and chicken, while the complementary goods are rice and cooking oil.

  15. Beef healthiness and nutritional enhancement in beef as perceived by European consumers

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; van Wezemael, Lynn

    and novel beef products and processes. Method: Eight focus groups, each with between 7 and 9 participants were conducted in the capital cities of Germany, Spain, France and the United Kingdom in May 2008. In total 65 individuals aged between 19 and 60 years took part in the discussions. The focus group......Introduction: A trend towards a higher awareness of health with respect to food intake has been noticed during the last years. This makes the concept of health in relation to beef production and consumption a highly relevant research topic. Objective: To investigate beef healthiness and nutritional...... discussions were based on a common topic guide, translated into each language. The guide consisted of several sections, including one designed to elicit information on their opinions about beef healthiness and nutritional enhancement of beef. Results: Consumers associated health with wellbeing, an absence...

  16. Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products.

    Science.gov (United States)

    Dannenberger, Dirk; Nuernberg, Karin; Herdmann, Andrea; Nuernberg, Gerd; Hagemann, Elke; Kienast, Walter

    2013-07-09

    The study investigated the dietary impact of 18:3 n -3 vs. 18:2 n -6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof (German Corned beef (GCB), tea sausage spread (TSS), scalded sausage (SS)). Beef and beef products were obtained from German Holstein bulls which either received a control diet consisting of maize silage and concentrate with soybean meal (41%), or an experimental diet of grass silage and concentrate plus rapeseed cake (12%) and linseed oil (3%). The study revealed that upon an 18:3 n -3 vs. 18:2 n -6 intervention the amounts of 18:3 n -3, EPA and Σ n -3 LC-PUFA were significantly increased by 2.6, 2.3 and 1.7 fold, respectively. Experimental diet significantly increased β-carotene contents, and the γ-tocopherol contents were decreased. During beef processing, n -3 PUFA from beef were found to be product-specifically transferred into the corresponding beef products. 18:3 n -3 and Σ n -3 LC-PUFA contents were found to be 1.4 and 1.5 times higher in GCB from grass silage- than maize silage-fed bulls. The trace element contents in GCB (iron, copper, zinc, selenium) were not affected by the diet; however γ-tocopherol contents were decreased by experimental diet. In conclusion, dietary n -3 PUFA were completely transferred into beef products unaffected by beef processing conditions.

  17. Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products

    Directory of Open Access Journals (Sweden)

    Dirk Dannenberger

    2013-07-01

    Full Text Available The study investigated the dietary impact of 18:3n-3 vs. 18:2n-6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof (German Corned beef (GCB, tea sausage spread (TSS, scalded sausage (SS. Beef and beef products were obtained from German Holstein bulls which either received a control diet consisting of maize silage and concentrate with soybean meal (41%, or an experimental diet of grass silage and concentrate plus rapeseed cake (12% and linseed oil (3%. The study revealed that upon an 18:3n-3 vs. 18:2n-6 intervention the amounts of 18:3n-3, EPA and Σn-3 LC-PUFA were significantly increased by 2.6, 2.3 and 1.7 fold, respectively. Experimental diet significantly increased β-carotene contents, and the γ-tocopherol contents were decreased. During beef processing, n-3 PUFA from beef were found to be product-specifically transferred into the corresponding beef products. 18:3n-3 and Σn-3 LC-PUFA contents were found to be 1.4 and 1.5 times higher in GCB from grass silage- than maize silage-fed bulls. The trace element contents in GCB (iron, copper, zinc, selenium were not affected by the diet; however γ-tocopherol contents were decreased by experimental diet. In conclusion, dietary n-3 PUFA were completely transferred into beef products unaffected by beef processing conditions.

  18. Quantum ensembles of quantum classifiers.

    Science.gov (United States)

    Schuld, Maria; Petruccione, Francesco

    2018-02-09

    Quantum machine learning witnesses an increasing amount of quantum algorithms for data-driven decision making, a problem with potential applications ranging from automated image recognition to medical diagnosis. Many of those algorithms are implementations of quantum classifiers, or models for the classification of data inputs with a quantum computer. Following the success of collective decision making with ensembles in classical machine learning, this paper introduces the concept of quantum ensembles of quantum classifiers. Creating the ensemble corresponds to a state preparation routine, after which the quantum classifiers are evaluated in parallel and their combined decision is accessed by a single-qubit measurement. This framework naturally allows for exponentially large ensembles in which - similar to Bayesian learning - the individual classifiers do not have to be trained. As an example, we analyse an exponentially large quantum ensemble in which each classifier is weighed according to its performance in classifying the training data, leading to new results for quantum as well as classical machine learning.

  19. IAEA safeguards and classified materials

    International Nuclear Information System (INIS)

    Pilat, J.F.; Eccleston, G.W.; Fearey, B.L.; Nicholas, N.J.; Tape, J.W.; Kratzer, M.

    1997-01-01

    The international community in the post-Cold War period has suggested that the International Atomic Energy Agency (IAEA) utilize its expertise in support of the arms control and disarmament process in unprecedented ways. The pledges of the US and Russian presidents to place excess defense materials, some of which are classified, under some type of international inspections raises the prospect of using IAEA safeguards approaches for monitoring classified materials. A traditional safeguards approach, based on nuclear material accountancy, would seem unavoidably to reveal classified information. However, further analysis of the IAEA's safeguards approaches is warranted in order to understand fully the scope and nature of any problems. The issues are complex and difficult, and it is expected that common technical understandings will be essential for their resolution. Accordingly, this paper examines and compares traditional safeguards item accounting of fuel at a nuclear power station (especially spent fuel) with the challenges presented by inspections of classified materials. This analysis is intended to delineate more clearly the problems as well as reveal possible approaches, techniques, and technologies that could allow the adaptation of safeguards to the unprecedented task of inspecting classified materials. It is also hoped that a discussion of these issues can advance ongoing political-technical debates on international inspections of excess classified materials

  20. Hybrid classifiers methods of data, knowledge, and classifier combination

    CERN Document Server

    Wozniak, Michal

    2014-01-01

    This book delivers a definite and compact knowledge on how hybridization can help improving the quality of computer classification systems. In order to make readers clearly realize the knowledge of hybridization, this book primarily focuses on introducing the different levels of hybridization and illuminating what problems we will face with as dealing with such projects. In the first instance the data and knowledge incorporated in hybridization were the action points, and then a still growing up area of classifier systems known as combined classifiers was considered. This book comprises the aforementioned state-of-the-art topics and the latest research results of the author and his team from Department of Systems and Computer Networks, Wroclaw University of Technology, including as classifier based on feature space splitting, one-class classification, imbalance data, and data stream classification.

  1. The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality

    Directory of Open Access Journals (Sweden)

    Aris Sri Widati

    2012-04-01

    Full Text Available The objective of the study was to evaluate the influences of aging period, freezing temperature and packaging material on the frozen beef chemical quality. The material of the study was 2-3 years old Ongole grade beef of the Longissimus dorsi part,  and was then classified into 3 treat­ments, namely A (aging periode; 0, 12 and 24 hours, B (freezing temperature; -10°C and -20°C and C (packaging material; aluminum foil (Al, polyprophylene (PP, poly­ethylene (PE and without packaging material. The ob­served variables were water content, crude protein, fat, ash content. The data were analyzed by the Completely Randomized Design (CRD in the Factorial (3x2x4 pattern. The results indicated that the aging periode de­creased the water content, and ash content significantly (P<0.05, and decreased the crude protein but increased the fat content insignificantly. The lower freezing temperature prevented the decreases of the water content, and ash content significantly (P<0.05, but prevented the decrease of crude protein, fat content insignificantly. The packaging material could prevent the decreases of water content, ash content sig­nificantly (P<0.05, but prevent the decreases of protein, and fat content insignificantly. A significant interaction (P<0.05 occured between the freezing temperature and packaging material factors on ash content of the frozen beef. The conclusion was the frozen beef without aging has a high of water content, protein, and ash, but has a low fat content.Temperature at -200C and using aluminium foil packaging can prevent decreasing quality of frozen beef. Keywords : Aging period, freezing temperature,  packaging material

  2. HEDONIC DEMAND ANALYSIS FOR BEEF IN BENIN METROPOLIS

    African Journals Online (AJOL)

    BIUAGRIC2

    2013-02-11

    Feb 11, 2013 ... implicit demand for beef within the framework of a hedonic analysis, and the implicit or shadow price of beef were examined. Primary data ... results of the Hedonic analysis showed that, with an average unit price of N836.57 for beef, a consumer is strongly willing to pay ... method and strategies. Lancaster ...

  3. The economic analysis of beef marketing in Akure, Ondo State ...

    African Journals Online (AJOL)

    This study examined the economic efficiency of beef marketing in Akure, Ondo State. In this regard, the different marketing function performed by the beef sellers were identified and evaluated. Also the size and different components of beef marketing costs and margins were determined. A total sample of 110 respondents ...

  4. BeefTracker: Spatial Tracking and Geodatabase for Beef Herd Sustainability and Lifecycle Analysis

    Science.gov (United States)

    Oltjen, J. W.; Stackhouse, J.; Forero, L.; Stackhouse-Lawson, K.

    2015-12-01

    We have developed a web-based mapping platform named "BeefTracker" to provide beef cattle ranchers a tool to determine how cattle production fits within sustainable ecosystems and to provide regional data to update beef sustainability lifecycle analysis. After initial identification and mapping of pastures, herd data (class and number of animals) are input on a mobile device in the field with a graphical pasture interface, stored in the cloud, and linked via the web to a personal computer for inventory tracking and analysis. Pasture use calculated on an animal basis provides quantifiable data regarding carrying capacity and subsequent beef production to provide more accurate data inputs for beef sustainability lifecycle analysis. After initial testing by university range scientists and ranchers we have enhanced the BeefTracker application to work when cell service is unavailable and to improve automation for increased ease of use. Thus far experiences with BeefTracker have been largely positive, due to livestock producers' perception of the need for this type of software application and its intuitive interface. We are now in the process of education to increase its use throughout the U.S.

  5. 3D Bayesian contextual classifiers

    DEFF Research Database (Denmark)

    Larsen, Rasmus

    2000-01-01

    We extend a series of multivariate Bayesian 2-D contextual classifiers to 3-D by specifying a simultaneous Gaussian distribution for the feature vectors as well as a prior distribution of the class variables of a pixel and its 6 nearest 3-D neighbours.......We extend a series of multivariate Bayesian 2-D contextual classifiers to 3-D by specifying a simultaneous Gaussian distribution for the feature vectors as well as a prior distribution of the class variables of a pixel and its 6 nearest 3-D neighbours....

  6. The beef market in the European Union

    DEFF Research Database (Denmark)

    Nielsen, Niels Asger

    small with the largest slaughtering company slaughtering only 3% of the total. 9. Relations between industry (slaughterhouses) and farmers tend to be much looser in the beef market than it is in other agricultural markets, eg the milk market. Cattle markets are still quite important although the share...... of cattle going through markets is declining. 10. Product quality has been very difficult to control in the beef sector. The cattle supplied for slaughtering is of a very varying quality with regard to important consumer-oriented quality characteristics like tenderness and taste, and the lack......Executive summary 1. This report describes and analyses the market for fresh beef in Europe including both supply and demand issues. The report is made on the basis of published and unpublished reports and supplemented by in-depth interviews with industrialists in various types of companies...

  7. Impact of product familiarity on beef quality perception

    DEFF Research Database (Denmark)

    Banovic, Marija; Fontes, Magda Aguiar; Barreira, Maria Madalena

    2012-01-01

    This study examines the use of intrinsic and extrinsic cues in beef quality perception at the point of purchase and upon consumption by consumers with varying levels of familiarity with a particular beef product. High-familiarity consumers tend to use the color of the meat to assess beef quality......, whereas low-familiarity consumers tend to believe that the brand is the most valid cue for assessing beef quality. However, due to the lack of consistency in sensory beef quality, high-familiarity consumers’ ability to form quality expectations that are predictive of their quality experience is no better...

  8. Classifying Cereal Data (Earlier Methods)

    Science.gov (United States)

    The DSQ includes questions about cereal intake and allows respondents up to two responses on which cereals they consume. We classified each cereal reported first by hot or cold, and then along four dimensions: density of added sugars, whole grains, fiber, and calcium.

  9. Knowledge Uncertainty and Composed Classifier

    Czech Academy of Sciences Publication Activity Database

    Klimešová, Dana; Ocelíková, E.

    2007-01-01

    Roč. 1, č. 2 (2007), s. 101-105 ISSN 1998-0140 Institutional research plan: CEZ:AV0Z10750506 Keywords : Boosting architecture * contextual modelling * composed classifier * knowledge management , * knowledge * uncertainty Subject RIV: IN - Informatics, Computer Science

  10. Classifying polynomials and identity testing

    Indian Academy of Sciences (India)

    hard to compute [3,4]! Therefore, the solution to. PIT problem has a key role in our attempt to com- putationally classify polynomials. In this article, we will focus on this connection between PIT and polynomial classification. We now formally define arithmetic circuits and the identity testing problem. 1.1 Problem definition.

  11. Correlation Dimension-Based Classifier

    Czech Academy of Sciences Publication Activity Database

    Jiřina, Marcel; Jiřina jr., M.

    2014-01-01

    Roč. 44, č. 12 (2014), s. 2253-2263 ISSN 2168-2267 R&D Projects: GA MŠk(CZ) LG12020 Institutional support: RVO:67985807 Keywords : classifier * multidimensional data * correlation dimension * scaling exponent * polynomial expansion Subject RIV: BB - Applied Statistics, Operational Research Impact factor: 3.469, year: 2014

  12. The beef market in the European Union

    DEFF Research Database (Denmark)

    Nielsen, Niels Asger; Jeppesen, Lisbeth Fruensgaard

    characteristics determining the consumers' value perception of a piece of meat appear to be fat, tenderness, taste and freshness. 7. The primary production of beef is fragmented in most European countries and the average number of cattle at a European cattle farm is only slowly rising. Two thirds of the cows...... of cattle going through markets is declining. 10. Product quality has been very difficult to control in the beef sector. The cattle supplied for slaughtering is of a very varying quality with regard to important consumer-oriented quality characteristics like tenderness and taste, and the lack...

  13. Modeling Irrigation Benefits on Beef Ranches

    OpenAIRE

    Watt, David L.; Johnson, Roger G.; Schluntz, Larry J.; Ali, Mir B.

    1988-01-01

    A major irrigation benefit for beef ranchers is herd size stability. A sequential multiyear linear programming model was developed to trace the effect of drought with and without irrigation on a South Dakota ranch over 31 years. Irrigation benefits were higher with the dynamic model than with traditional static analysis.

  14. Distinct physicochemical characteristics of different beef from ...

    African Journals Online (AJOL)

    Jane

    2011-04-11

    Apr 11, 2011 ... A total of 30 Qinchuan cattle were used to investigate the physicochemical characteristics of beef from three different parts of cattle carcass, namely longissimus dorsi (LD), serratus ventralis (SV) and semitendinosus (ST). Multiple parameters were ranked in the descending order of ST > SV > LD, and.

  15. Libido evaluation of virgin beef bulls

    African Journals Online (AJOL)

    evaluate the mating performance of bulls used in such herds. One facet which appears to warrant attention is that ... more females over a limited breeding season (Blockey, 1980). Fifty-four virgin beef bulls undergoing a phase D2 ... active pursuit of the female with persistent sexual interest. 4 one mount or mounting attempt, ...

  16. Overwintering beef animals on kikuyu ( Pennisetum clandestinum ...

    African Journals Online (AJOL)

    Overwintering beef animals on kikuyu ( Pennisetum clandestinum ) — its effect on animal performance and soil fertility. ... These by-products of animal digestion contain many ingredients necessary for plant growth, including nitrogen (N), phosphorus (P) and potassium (K). Disadvantages include a tendency for K levels to ...

  17. 76 FR 34761 - Classified National Security Information

    Science.gov (United States)

    2011-06-14

    ... MARINE MAMMAL COMMISSION Classified National Security Information [Directive 11-01] AGENCY: Marine... Commission's (MMC) policy on classified information, as directed by Information Security Oversight Office... of Executive Order 13526, ``Classified National Security Information,'' and 32 CFR part 2001...

  18. A portable detection instrument based on DSP for beef marbling

    Science.gov (United States)

    Zhou, Tong; Peng, Yankun

    2014-05-01

    Beef marbling is one of the most important indices to assess beef quality. Beef marbling is graded by the measurement of the fat distribution density in the rib-eye region. However quality grades of beef in most of the beef slaughtering houses and businesses depend on trainees using their visual senses or comparing the beef slice to the Chinese standard sample cards. Manual grading demands not only great labor but it also lacks objectivity and accuracy. Aiming at the necessity of beef slaughtering houses and businesses, a beef marbling detection instrument was designed. The instrument employs Charge-coupled Device (CCD) imaging techniques, digital image processing, Digital Signal Processor (DSP) control and processing techniques and Liquid Crystal Display (LCD) screen display techniques. The TMS320DM642 digital signal processor of Texas Instruments (TI) is the core that combines high-speed data processing capabilities and real-time processing features. All processes such as image acquisition, data transmission, image processing algorithms and display were implemented on this instrument for a quick, efficient, and non-invasive detection of beef marbling. Structure of the system, working principle, hardware and software are introduced in detail. The device is compact and easy to transport. The instrument can determine the grade of beef marbling reliably and correctly.

  19. Beef Species Symposium: an assessment of the 1996 Beef NRC: metabolizable protein supply and demand and effectiveness of model performance prediction of beef females within extensive grazing systems.

    Science.gov (United States)

    Waterman, R C; Caton, J S; Löest, C A; Petersen, M K; Roberts, A J

    2014-07-01

    Interannual variation of forage quantity and quality driven by precipitation events influence beef livestock production systems within the Southern and Northern Plains and Pacific West, which combined represent 60% (approximately 17.5 million) of the total beef cows in the United States. The beef cattle requirements published by the NRC are an important tool and excellent resource for both professionals and producers to use when implementing feeding practices and nutritional programs within the various production systems. The objectives of this paper include evaluation of the 1996 Beef NRC model in terms of effectiveness in predicting extensive range beef cow performance within arid and semiarid environments using available data sets, identifying model inefficiencies that could be refined to improve the precision of predicting protein supply and demand for range beef cows, and last, providing recommendations for future areas of research. An important addition to the current Beef NRC model would be to allow users to provide region-specific forage characteristics and the ability to describe supplement composition, amount, and delivery frequency. Beef NRC models would then need to be modified to account for the N recycling that occurs throughout a supplementation interval and the impact that this would have on microbial efficiency and microbial protein supply. The Beef NRC should also consider the role of ruminal and postruminal supply and demand of specific limiting AA. Additional considerations should include the partitioning effects of nitrogenous compounds under different physiological production stages (e.g., lactation, pregnancy, and periods of BW loss). The intent of information provided is to aid revision of the Beef NRC by providing supporting material for changes and identifying gaps in existing scientific literature where future research is needed to enhance the predictive precision and application of the Beef NRC models.

  20. Comparing environmental impacts of beef production systems: A review of life cycle assessments

    NARCIS (Netherlands)

    Vries, de M.; Middelaar, van C.E.; Boer, de I.J.M.

    2015-01-01

    Livestock production, and especially beef production, has a major impact on the environment. Environmental impacts, however, vary largely among beef systems. Understanding these differences is crucial to mitigate impacts of future global beef production. The objective of this research, therefore,

  1. Effect of grazing and dietary protein on eating quality of Podolian beef.

    Science.gov (United States)

    Marino, R; Albenzio, M; Caroprese, M; Napolitano, F; Santillo, A; Braghieri, A

    2011-11-01

    Twenty-four young Podolian bulls were used to evaluate the effect of rearing system (extensive vs. intensive) in relation to postmortem aging (11 and 18 d) on the eating quality of the meat, with the diet of outdoor animals adjusted to the protein content of the indoor system (15% CP) or to the minimum protein content required for satisfactory growth (12% CP). At 415 ± 9.35 (SE) d of age, with a mean BW of 337.5 ± 16.51 (SE) kg, animals were allotted to 3 groups for the finishing period (172 d): 1) indoor group receiving a diet at 15% CP; 2) grazing animals receiving a diet at 15% CP of DM; and 3) grazing animals receiving a diet at 12% CP of DM. Longissimus dorsi lumborum muscle sampled from the right half and divided longitudinally into 2 sections was aged in vacuum packaging at 4°C until 11 and 18 d postmortem, respectively. Rearing system did not affect (P > 0.05) color, Warner-Bratzler shear force, texture profile, water-holding capacity, and most of the sensory attributes of the beef steaks. However, sensory tenderness was less in the meat from outdoor animals receiving a diet with 15% CP than in meat from outdoor animals receiving a diet with 12% CP or from the indoor group (P < 0.05). Meat aged 18 d showed decreased Warner-Bratzler shear force (P < 0.001), hardness (P < 0.001), cohesiveness (P < 0.05), springiness (P < 0.05), gumminess (P < 0.01), chewiness (P < 0.01), and thawing loss (P < 0.01) compared with meat aged for 11 d. Prolonging the aging time up to 18 d significantly increased b* (yellowness; P < 0.05), cooking losses (P < 0.001), and the intensity of all the texture sensory attributes, namely, juiciness and fatness (P < 0.05), chewiness, tenderness, and flavor (P < 0.01). Significant correlations were found between instrumental and sensory variables (range of r = -0.55 to -0.85, P < 0.05 to 0.001). Overall, in the present study, the rearing system did not markedly affect meat sensory and physical properties. Thus, we conclude that an

  2. ANALYSIS SUPPLY CHAIN MANAGEMENT OF TOMATO BEEF AGRIBUSSINESS (Case Studies in Tani Maju Group Dusun Junggo Kecamatan Bumiaji, Batu

    Directory of Open Access Journals (Sweden)

    Sri Ratna Triyasari

    2015-10-01

    Full Text Available Main strength of agribusiness is the fulfillment of demand for agricultural products. However, this demand is often located in cities and industrial centers, whereas the production site of agribusiness is always far away from cities and industrial centers where the demand derives from. Indonesian farmers are lacking of competing ability, and therefore, it is hard to give better quality of supply and more punctuality of procurement. Punctuality is highly required by consumer and therefore, this research attempts to discuss punctuality. The objective of research is to analyze the performance of tomato beef supply chain management and the long-term relationship among the agencies of tomato beef supply chain management. To achieve this objective, research uses analysis methods of SCOR AHP and descriptive statistic. Result of research indicates that the performance of tomato beef supply chain management may be classified already as the good one but it can still be improved by establishing the main priority or the best solution alternative for supply chain management, which respectively is the making of long-term business contract. Therefore, long-term relationship among the agencies of tomato beef supply chain management will be stronger.

  3. A Higher Prevalence Rate of Campylobacter in Retail Beef Livers Compared to Other Beef and Pork Meat Cuts

    Science.gov (United States)

    Noormohamed, Aneesa; Fakhr, Mohamed K.

    2013-01-01

    The objectives of this study were to determine the prevalence of Campylobacter jejuni and Campylobacter coli in retail beef, beef livers, and pork meats purchased from the Tulsa (OK, USA) area and to further characterize the isolates obtained through antimicrobial susceptibility testing. A total of 97 chilled retail beef (50 beef livers and 47 other cuts), and 100 pork samples were collected. The prevalence of Campylobacter in beef livers was 39/50 (78%), while no Campylobacter was isolated from the other beef cuts. The prevalence in pork samples was 2/100 (2%). A total of 108 Campylobacter isolates (102 beef livers isolates and six pork isolates) were subjected to antimicrobial resistance profiling against sixteen different antimicrobials that belong to eight different antibiotic classes. Of the six pork Campylobacter coli isolates, four showed resistance to all antimicrobials tested. Among the beef liver isolates, the highest antibiotic resistances were to tetracyclines and β-lactams, while the lowest resistances were to macrolides, aminoglycosides, lincosamides, and phenicols. Resistances to the fluoroquinolone, macrolide, aminoglycoside, tetracycline, β-lactam, lincosamide, and phenicol antibiotic classes were significantly higher in Campylobacter coli than Campylobacter jejuni isolates. Multidrug Resistance (MDR) among the 102 Campylobacter (33 Campylobacter jejuni and 69 Campylobacter coli) beef liver isolates was significantly higher in Campylobacter coli (62%) than Campylobacter jejuni (39%). The high prevalence of Campylobacter in retail beef livers and their antimicrobial resistance raise concern about the safety of these retail products. PMID:23698698

  4. Detection of the Freshness State of Cooked Beef During Storage Using Hyperspectral Imaging.

    Science.gov (United States)

    Yang, Dong; He, Dandan; Lu, Anxiang; Ren, Dong; Wang, Jihua

    2017-10-01

    The freshness of meat products during storage has received unprecedented attention. This study was conducted to investigate the feasibility of a hyperspectral imaging (HSI) technique to determine the freshness state of cooked beef during storage and identify the contaminated areas on the surface of spoiled samples. Hyperspectral images of cooked beef were acquired in the wavelength range of 400-1000 nm and the freshness state of all samples was divided into three classes (freshness, medium freshness, and spoilage) using the measured total viable count (TVC) of bacteria. Fifteen feature spectra variables were extracted by random frog (RF); based on this, six optimal wavelength variables were further selected by correlation analysis (CA). Partial least squares (PLS) and least squares-support vector machine (LS-SVM) classification models were established using different spectral variables. The results indicated that the performance of the RF-CA-LS-SVM classification model with a high overall classification accuracy of 97.14%, the results of sensitivity and specificity in the range of 0.92-1, and the κ coefficient of 0.9575 in the prediction set were obviously superior to other models. Spoiled samples were further obtained using a RF-CA-LS-SVM model, and then six feature images were extracted and further fused by principal component analysis (PCA). A PC3 image was used to segment successfully the contaminated areas from normal areas of cooked beef images using the Otsu threshold algorithm. The results demonstrated that HSI has great potential in classifying the freshness of cooked beef and identifying the contaminated areas. This current study provides a foundational basis for the classification and grading of meat production in further online detection.

  5. Dimensionality Reduction Through Classifier Ensembles

    Science.gov (United States)

    Oza, Nikunj C.; Tumer, Kagan; Norwig, Peter (Technical Monitor)

    1999-01-01

    In data mining, one often needs to analyze datasets with a very large number of attributes. Performing machine learning directly on such data sets is often impractical because of extensive run times, excessive complexity of the fitted model (often leading to overfitting), and the well-known "curse of dimensionality." In practice, to avoid such problems, feature selection and/or extraction are often used to reduce data dimensionality prior to the learning step. However, existing feature selection/extraction algorithms either evaluate features by their effectiveness across the entire data set or simply disregard class information altogether (e.g., principal component analysis). Furthermore, feature extraction algorithms such as principal components analysis create new features that are often meaningless to human users. In this article, we present input decimation, a method that provides "feature subsets" that are selected for their ability to discriminate among the classes. These features are subsequently used in ensembles of classifiers, yielding results superior to single classifiers, ensembles that use the full set of features, and ensembles based on principal component analysis on both real and synthetic datasets.

  6. Optimal Replacement and Management Policies for Beef Cows

    OpenAIRE

    W. Marshall Frasier; George H. Pfeiffer

    1994-01-01

    Beef cow replacement studies have not reflected the interaction between herd management and the culling decision. We demonstrate techniques for modeling optimal beef cow replacement intervals and discrete management policies by incorporating the dynamic effects of management on future productivity when biological response is uncertain. Markovian decision analysis is used to identify optimal beef cow management on a ranch typical of the Sandhills region of Nebraska. Issues of breeding season l...

  7. CHAPA, BEEF COW/CALF HEALTH AND PRODUCTIVITY AUDIT, PART III: BEEF COW/CALF HEALTH MANAGEMENT

    OpenAIRE

    Dargatz, David

    1994-01-01

    As part of the National Animal Health Monitoring System (NAHMS ), USDA:APHIS:Veterinary Services conducted a national study of beef production, the Beef Cow/Calf Health and Productivity Audit (CHAPA). This study was designed to provide both participants and the industry with information on cow/calf health, productivity, and management practices. Data for Part III: Beef Cow/Calf Health & Health Management were collected by federal and state veterinary officers (VMO's) in 18 of the largest cow/...

  8. TAX REFORM AND BEEF COW REPLACEMENT STRATEGY

    OpenAIRE

    Innes, Robert; Carman, Hoy F.

    1988-01-01

    This paper models optimal beef cow replacement strategy in a stochastic environment under U.S. income tax rules effective before and after the Tax Reform Act of 1986. Under each tax regime, the producer's buy versus raise decision and optimal culling age choice are analyzed. Per-cow profit levels are also calculated. Results of the numerical analysis indicate that tax law changes, particularly the loss of the capital gains exclusion and restrictions on preproduction expensing, will have signi...

  9. Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

    Energy Technology Data Exchange (ETDEWEB)

    Castejón, David [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); García-Segura, Juan Manuel [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); Departamento de Bioquímica y Biología Molecular I, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Escudero, Rosa [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain); Herrera, Antonio [Departamento de Química Orgánica, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Cambero, María Isabel, E-mail: icambero@vet.ucm.es [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain)

    2015-12-11

    In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by {sup 1}H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression. - Highlights: • NMR spectra from beef samples and their exudates are very strongly correlated. • 23 metabolites not reported in previous NMR meat studies have been identified. • Meat exudate NMR spectra allow monitoring of biochemical changes related to aging. • PCA of exudate NMR spectra classified meat samples by their storage time. • The aging of a meat sample can be predicted by PLS analysis of its exudate.

  10. Environmental Awareness on Beef Cattle Technology

    Directory of Open Access Journals (Sweden)

    Abdullah M Bamualim

    2008-09-01

    Full Text Available The acceleration program to meet beef self sufficient in 2010 is expected to increase animal protein consumption of Indonesian people in order to be equal with other countries as well as to improve the livestock farmer’s income. The main objective of the program is to increase cattle population. Since the availability of forage and grassland is limited, beef cattle development is driven to the crop and plantation integration approach by using their by-product as cattle feed. Crop and plantation by-products, generally are considered to be fiber source with high lignocellulose’s and low nutritive value. Feeding high fiber would increase methane gas production, and faeces and grass cultivation also contributed on greenhouse emission. Methane is one of the main greenhouse gases contributed by agriculture sector; increasing beef cattle population using high fiber feed is predicted to increase methane production. Good management is expected to improve productivity and to reduce methane production on livestock. Some efforts could be done such as good feeding management and nutrition manipulation, environment friendly cattle waste management, improving management on roughage cultivation, and improving management on cattle production.

  11. Combining multiple classifiers for age classification

    CSIR Research Space (South Africa)

    Van Heerden, C

    2009-11-01

    Full Text Available classifier is also developed by using an SVM to predict posterior class probabilities using two different types of classifier outputs; gender classification results and regression age estimates. The authors show that for combining posterior probabilities...

  12. Sustainable crossbreeding systems of beef cattle in the era of ...

    African Journals Online (AJOL)

    MokolobateM

    2014-08-16

    Aug 16, 2014 ... Beef cattle are unique, because they not only suffer from climate change, but they also contribute to .... designed crossbreeding systems, thereby reducing the carbon footprint of beef production. The fact that there are large differences in the kgC/LSU between certain genotypes, points to genetic differences ...

  13. Formulation and evaluation of beef/soy patties | Igene | Global ...

    African Journals Online (AJOL)

    This study evaluated composite beef/soy patties to ascertain the optimal level of soy flour inclusion acceptable to consumers and producers. These patties were formulated to contain 100/0%, 85/15%, 80/20%, 75/25% and 70/30% beef/soy flour respectively. This experiment was conducted 3 times as replicates. It was a ...

  14. Assessment of beef cattle fattening practices and its challenges in ...

    African Journals Online (AJOL)

    A cross sectional study was conducted from April to June, 2016 with the objective of assessing the beef cattle fattening practices and its challenges in and around Mekelle. Accordingly, data was collected from all (N=108) beef cattle fatteners in the study area, by face-to-face interview using a pretested structured and ...

  15. Qualitative evaluation of Kilishi prepared from beef and pork

    African Journals Online (AJOL)

    STORAGESEVER

    2008-06-03

    Jun 3, 2008 ... beef and pork had similar values (P > 0.05) for moisture, protein and fat while Kilishi from beef gave a higher ash value (P < 0.05) ... or two days depending on the relative humidity, intensity of the sun and air velocity. The meat .... give a cumulative mineral level minus the loss during processing. In this study ...

  16. Sustainability performance of soybean and beef chains in Latin America

    NARCIS (Netherlands)

    Pashaei Kamali, F.

    2015-01-01

    Sustainability Performance of Soybean and Beef Chains in Latin America

    The objective of this thesis, was to analyze the sustainability performance of soybean and beef production chains in Latin America (LA). First identifying a set of sustainability issues of soybean and

  17. Estimates of crossbreeding parameters in a multibreed beef cattle ...

    African Journals Online (AJOL)

    Unknown

    ease and 24-h calf survival in a four-bred diallel among Simmental, Limousin, Polled Hereford and Brahman beef cattle. J. Anim. Sci. 64, 65. Cundiff, L.V, Gregory, K.E., Koch, R.M. & Dickerson, G.E., 1986. Genetic diversity among cattle breeds and its use to increase beef production efficiency in a temperate environment.

  18. Price Transmission Asymmetry in Pork and Beef Markets

    OpenAIRE

    Hahn, William F.

    1990-01-01

    Farm, wholesale, and retail prices for beef and pork show significant evidence of asymmetric price interactions. All prices display greater sensitivity to price-increasing shocks than to price-decreasing shocks. The farm beef price, in particular, reacts faster to wholesale price increases than to whole sale price decreases.

  19. Sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    Sensory analysis of cooked fresh meat sausages containing beef offal. MM Magoro, BI Zondagh, PJ Jooste, L Morey. Abstract. This study determined the sensory attributes and acceptability of cooked meat sausages containing beef offal. Four formulations of sausages were selected for sensory evaluation and comparison ...

  20. A note on the early calving of beef heifers

    African Journals Online (AJOL)

    production of an extra calf (I\\4eaker et al., 1980). Since small- framed breeds usually mature earlier than large-framed breeds, the Nguni, which is the smallest beef breed in South Africa, was used to investigate the possibilities of early mating in beef cattle under extensive conditions. The research was conducted on the farm ...

  1. Antagonism in the carbon footprint between beef and dairy ...

    African Journals Online (AJOL)

    The higher increase in production (milk) of intensive dairy cows, compared to the increase in production (calf weight) of intensive beef cows, explains the antagonism in the carbon footprint between different beef and dairy production systems. Unfortunately, carbon sequestration estimates have been neglected and thus the ...

  2. Mitigating greenhouse gas emissions from beef cattle housing

    Science.gov (United States)

    Beef cattle are potential sources of greenhouse gases (GHG). These emissions include methane produced by fermentation within the gut (enteric), and methane and nitrous oxide emissions from manure. Life Cycle Analysis of North American (NA) beef cattle production systems consistently indicate that...

  3. Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys.

    Science.gov (United States)

    Kuswandi, Bambang; Putri, Fitra Karima; Gani, Agus Abdul; Ahmad, Musa

    2015-12-01

    The use of chemometrics to analyse infrared spectra to predict pork adulteration in the beef jerky (dendeng) was explored. In the first step, the analysis of pork in the beef jerky formulation was conducted by blending the beef jerky with pork at 5-80 % levels. Then, they were powdered and classified into training set and test set. The second step, the spectra of the two sets was recorded by Fourier Transform Infrared (FTIR) spectroscopy using atenuated total reflection (ATR) cell on the basis of spectral data at frequency region 4000-700 cm(-1). The spectra was categorised into four data sets, i.e. (a) spectra in the whole region as data set 1; (b) spectra in the fingerprint region (1500-600 cm(-1)) as data set 2; (c) spectra in the whole region with treatment as data set 3; and (d) spectra in the fingerprint region with treatment as data set 4. The third step, the chemometric analysis were employed using three class-modelling techniques (i.e. LDA, SIMCA, and SVM) toward the data sets. Finally, the best result of the models towards the data sets on the adulteration analysis of the samples were selected and the best model was compared with the ELISA method. From the chemometric results, the LDA model on the data set 1 was found to be the best model, since it could classify and predict 100 % accuracy of the sample tested. The LDA model was applied toward the real samples of the beef jerky marketed in Jember, and the results showed that the LDA model developed was in good agreement with the ELISA method.

  4. Aggregation Operator Based Fuzzy Pattern Classifier Design

    DEFF Research Database (Denmark)

    Mönks, Uwe; Larsen, Henrik Legind; Lohweg, Volker

    2009-01-01

    This paper presents a novel modular fuzzy pattern classifier design framework for intelligent automation systems, developed on the base of the established Modified Fuzzy Pattern Classifier (MFPC) and allows designing novel classifier models which are hardware-efficiently implementable. The perfor...

  5. Feature selection based classifier combination approach for ...

    Indian Academy of Sciences (India)

    based classifier combination is the simplest method in which final decision is that class for which maximum (greater than N/2) participating classifier vote, where N is the number of classifiers. 3.2b Decision templates: The method based on decision template, (Kuncheva et al 2001) firstly creates DT for each class using ...

  6. 15 CFR 4.8 - Classified Information.

    Science.gov (United States)

    2010-01-01

    ... 15 Commerce and Foreign Trade 1 2010-01-01 2010-01-01 false Classified Information. 4.8 Section 4... INFORMATION Freedom of Information Act § 4.8 Classified Information. In processing a request for information..., the information shall be reviewed to determine whether it should remain classified. Ordinarily the...

  7. prevalence of escherichia coli 0157:h7 in fresh and roasted beef

    African Journals Online (AJOL)

    DR. AMINU

    on Trypticase Soy Broth (TSB) at 250C for two hours for roasted beef samples. Presumptive colonies were confirmed by using E. coli 0157:H7 latex agglutination test kit. Prevalence rate of. 53% was obtained in fresh beef and 25.3% in roasted beef. Consumption of inadequately cooked beef poses a serious risk of infection.

  8. Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets.

    Science.gov (United States)

    Eshel, Gidon; Shepon, Alon; Noor, Elad; Milo, Ron

    2016-08-02

    Livestock farming incurs large and varied environmental burdens, dominated by beef. Replacing beef with resource efficient alternatives is thus potentially beneficial, but may conflict with nutritional considerations. Here we show that protein-equivalent plant based alternatives to the beef portion of the mean American diet are readily devisible, and offer mostly improved nutritional profile considering the full lipid profile, key vitamins, minerals, and micronutrients. We then show that replacement diets require on average only 10% of land, 4% of greenhouse gas (GHG) emissions, and 6% of reactive nitrogen (Nr) compared to what the replaced beef diet requires. Applied to 320 million Americans, the beef-to-plant shift can save 91 million cropland acres (and 770 million rangeland acres), 278 million metric ton CO2e, and 3.7 million metric ton Nr annually. These nationwide savings are 27%, 4%, and 32% of the respective national environmental burdens.

  9. Mukhabarah as Sharia Financing Model in Beef Cattle Farm Entrepise

    Science.gov (United States)

    Asnawi, A.; Amrawaty, A. A.; Nirwana

    2018-02-01

    Financing constraints on beef cattle farm nowadays have received attention by the government through distributed various assistance programs and program loans through implementing banks. The existing financing schemes are all still conventional yet sharia-based. The purpose of this research is to formulate financing pattern for sharia beef cattle farm. A qualitative and descriptive approach is used to formulate the pattern by considering the profit-sharing practices of the beef cattle farmers. The results of this study have formulated a financing pattern that integrates government, implementing banks, beef cattle farmers group and cooperative as well as breeders as its members. This pattern of financing is very accommodating of local culture that develops in rural communities. It is expected to be an input, especially in formulating a business financing policy Sharia-based beef cattle breeding.

  10. Characteristics, socioeconomic benefits and household livelihoods of beef buffalo and beef cattle farming in Northeast Thailand

    Directory of Open Access Journals (Sweden)

    Eva Schlecht

    2012-01-01

    Full Text Available Since the Thai economy experiences rapid growth, agricultural systems, i.e. crop-livestock systems, are changing rapidly. On account of these changes, buffalo and cattle production has to be re-examined in terms of performance characteristics and roles of livestock for farm households in order to initiate suitable development programmes. Therefore, this study aimed to investigate the present characteristics of beef buffalo and beef cattle farms in Northeast Thailand. Using a semi-structured questionnaire, 121 randomly selected beef buffalo and beef cattle farms were interviewed in Nakhon Ratchasima province between October 2007 and May 2008. Both buffaloes and cattle were mostly integrated in mixed crop-livestock systems with medium to large farm sizes (7.9 ha, whereof less than half of the area was used for livestock. Family members were mainly responsible for the different activities of livestock farming and salaried labourers were only found on large-scale farms. The dominant roles of livestock were income generation to build up wealth or savings, the coverage of expected and unexpected expenses and earning of regular and additional income. Another important issue was the improvement of the social status, which increased with herd size. In order to improve farmers’ livelihoods and develop sustainable farming systems in Northeast Thailand the changing economic circumstances of cattle and especially buffalo production should receive more attention of researchers, governmental institutions and stakeholders.

  11. SUPPLY CHAIN MANAGEMENT OF IMPORTED FROZEN BEEF: AN ALTERNATIVE TO INTEGRATE WITH LOCAL BEEF SUPPLY CHAIN MANAGEMENT

    Directory of Open Access Journals (Sweden)

    Sani R.

    2017-12-01

    Full Text Available The purpose of this study is to describe the supply chain management of imported frozen beef from Australia to Indonesia; to analyze where the strengths, weaknesses, opportunities, and threats for the frozen meat distributor, and what strategy should be chosen; and to analyze alternatives of cooperation between imported frozen beef distribution with local beef distribution chain. The research approach is qualitative, and the research strategy is a case study. This research was conducted in Jakarta, data collecting technique by interview method and literature study. Data analysis techniques use supply chain management (SCM and strengths, weaknesses, opportunities, and threats (SWOT analysis. The results show that the distribution chain management of imported frozen beef needs to tripartite cooperation with government and local beef distributors to conduct joint marketing of imported frozen beef and cooler procurement to the point of retailers in traditional markets; expanding the market share of imported frozen beef to industrial segments (hotels, restaurant, catering company; and meat processing factories; and cooperate with imported beef suppliers to overcome the problem of taste flavor and lack of weight of imported frozen meat, and clarify halal certification.

  12. Consumers' quality perception of national branded, national store branded, and imported store branded beef

    DEFF Research Database (Denmark)

    Banovic, Marija; Grunert, Klaus G.; Barreira, Maria Madalena

    2010-01-01

    This study investigated the differences in the consumers' quality perception of national branded, national store branded, and imported store branded beef. Partial Least Squares analysis is used for modelling the quality perception process. Results show that consumers perceived national branded...... Carnalentejana beef, as better on all quality cues and quality aspects than the other two store branded beefs. Preference for Carnalentejana beef stayed highly consistent even after the blind test, where consumers differentiated this beef from the other two beef brands on all sensory dimensions: taste......, tenderness, and juiciness, and chose it as the preferred one. Consumers utilized more perceived intrinsic cues to infer expected eating quality of store branded beefs....

  13. Web survey-based selection of controls for epidemiological analyses of a multi-prefectural outbreak of enterohaemorrhagic Escherichia coli O157 in Japan associated with consumption of self-grilled beef hanging tender.

    Science.gov (United States)

    Yahata, Y; Ohshima, N; Odaira, F; Nakamura, N; Ichikawa, H; Matsuno, K; Shuri, J; Toyozawa, T; Terajima, J; Watanabe, H; Nakashima, K; Sunagawa, T; Taniguchi, K; Okabe, N

    2018-03-01

    An outbreak of enterohaemorrhagic Escherichia coli O157 occurred in multiple prefectures of Japan in November 2009. We conducted two case-control studies with trace-back and trace-forward investigations to determine the source. The case definition was met by 21 individuals; 14 (66.7%) were hospitalised, but no haemolytic uraemic syndrome, acute encephalopathy or deaths occurred. Median age was 23 (range 12-48) years and 14 cases were male (66.7%). No significant associations with food were found in a case-control study by local public health centres, but our matched case-control study using Internet surveys found that beef hanging tender (or hanger steak), derived from the diaphragm of the cattle, was significantly associated with illness (odds ratio = 15.77; 95% confidence interval, 2.00-124.11). Pulsed-field gel electrophoresis analysis of isolates from patients and the suspected food showed five different patterns: two in faecal and food samples, and another three in patient faecal samples only, although there were epidemiological links to the meat consumed at the restaurants. Trace-back investigation implicated a common food processing company from outside Japan. Examination of the logistics of the meat processing company suggested that contamination did not occur in Japan. We concluded that the source of the outbreak was imported hanging tender. This investigation revealed that Internet surveys could be useful for outbreak investigations.

  14. Lipid profile of commercial beef cuts from grazing, suckling calves

    Directory of Open Access Journals (Sweden)

    Vargas, Karin

    2009-12-01

    Full Text Available The objective of the present research was to determine the contents of fat, cholesterol and fatty acids of eight beef cuts from unsupplemented, suckling, 7-8 month old male and female calves reared on permanent pastures in the VIIth Region of Chile by small cattle producers. A total of 54 animals with a mean carcass weight of 150 ± 22 kg were slaughtered in a commercial abattoir on three different dates during the month of March, 2008. Five samples of each of eight cuts were collected at random as they exited the abattoir, cooled and packed following industry practices. Beef cuts were selected based on an earlier, unreplicated analysis of 21 common cuts, to represent a wide range of cuts currently available to consumers. Large and significant differences were observed in fat content with a mean of 2.12%, ranging between 4.23% for sirloin strip and 0.68% for butcher’s roast. The cholesterol content did not differ between cuts (mean 44.7 mg/100 mg meat and was unrelated to fat percentage. A stringent discriminant analysis of the fatty acid profiles detected highly significant differences between cuts and correctly classified 37 of the 40 samples. The n6:n3 ratio did not differ between cuts and ranged between 1.9 for sirloin strip and 2.6 for rib roast and silverside’s end. Significant differences between cuts were detected for most fatty acids, and for the atherogenicity index. Nevertheless, the latter only varied between 0.60 and 1.07 for topside and sirloin strip respectively. The results are compared with literature values. Notwithstanding differences between cuts, all beef samples were lean and had lipid profiles compatible with human health as part of a balanced diet.El objetivo del trabajo fue determinar el contenido de grasa, colesterol y perfil de ácidos grasos de ocho cortes provenientes de terneros lactantes, de 7-8 meses de edad y engordados en prados permanentes de la VII Region de Chile, por productores pequeños. Se

  15. Implicit Value of Retail Beef Brands and Retail Meat Product Attributes

    OpenAIRE

    Dutton, Jennifer M.; Ward, Clement E.; Lusk, Jayson L.

    2007-01-01

    Consumers reveal preferences for fresh beef attributes through their retail beef purchases. Hedonic pricing methods were used to estimate the value consumers place on observable characteristics of fresh beef products, especially on retail beef brands. Primary data were collected from 65 randomly generated grocery stores located in three metropolitan areas, Oklahoma City and Tulsa, Oklahoma, and Denver, Colorado. Retail beef package data were collected on 462 ground products, 175 roast product...

  16. Maxillary osteosarcoma in a beef suckler cow

    Directory of Open Access Journals (Sweden)

    Prins Diether G J

    2012-07-01

    Full Text Available Abstract A ten-year-old beef suckler cow was referred to the Scottish Centre for Production Animal Health & Food Safety of the University of Glasgow, because of facial swelling in the region of the right maxilla. The facial swelling was first noticed three months earlier and was caused by a slow growing oral mass which contained displaced, loosely embedded teeth. The radiographic, laboratory and clinicopathological findings are described. Necropsy, gross pathology and histological findings confirmed the mass as a maxillary osteosarcoma.

  17. Consumer perceptions of beef healthiness: results from a qualitative study in four European countries.

    Science.gov (United States)

    Van Wezemael, Lynn; Verbeke, Wim; de Barcellos, Marcia D; Scholderer, Joachim; Perez-Cueto, Federico

    2010-06-15

    Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. Eight focus group discussions were conducted in four European countries (France, UK, Germany, Spain), each consisting of seven to nine participants. A content analysis was performed on the transcripts of these discussions. Although beef was generally perceived as healthful, focus group participants expected positive as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. The individual responsibility for health implies that consumers should be able to make correct judgements about how healthful their food is. However, the results of this study indicate that an accurate assessment of beef healthiness is not always straightforward. The presented results on consumer perceptions of beef healthiness provide insights into consumer decision making processes, which are important for the innovation and product differentiation in the European beef sector, as well as for public health policy decisions related to meat consumption in general and beef consumption in particular.

  18. Factors influencing intention to purchase beef in the Irish market.

    Science.gov (United States)

    McCarthy, M; de Boer, M; O'Reilly, S; Cotter, L

    2003-11-01

    This paper reports on the findings of a study into consumer perceptions towards beef and the influence of these perceptions on consumption. Fishbein and Ajzen's [Belief, attitude, intention and behaviour. An introduction to theory and research (1995) Reading, MA: Addison-Wesley] Theory of Reasoned Action (TRA) provided a useful framework for this analysis. The influence of attitudes and important others (subjective norm) on intention to consume beef were explored. The findings support the usefulness of this model in understanding behaviour towards beef. In this study both attitude and the subjective norm influenced intention to consume beef, but it was attitude that was of greater importance. Health, eating enjoyment and safety were most important determinants of attitude with price, environment and animal welfare less so. An evaluation of the impact of the introduction of new information which related to one belief (health) was also conducted. Those indicating that they would consider increasing their consumption of beef had a more positive attitude towards beef and had more positive health and eating enjoyment beliefs about beef than the 'no' group who had significantly higher safety concerns.

  19. Error minimizing algorithms for nearest eighbor classifiers

    Energy Technology Data Exchange (ETDEWEB)

    Porter, Reid B [Los Alamos National Laboratory; Hush, Don [Los Alamos National Laboratory; Zimmer, G. Beate [TEXAS A& M

    2011-01-03

    Stack Filters define a large class of discrete nonlinear filter first introd uced in image and signal processing for noise removal. In recent years we have suggested their application to classification problems, and investigated their relationship to other types of discrete classifiers such as Decision Trees. In this paper we focus on a continuous domain version of Stack Filter Classifiers which we call Ordered Hypothesis Machines (OHM), and investigate their relationship to Nearest Neighbor classifiers. We show that OHM classifiers provide a novel framework in which to train Nearest Neighbor type classifiers by minimizing empirical error based loss functions. We use the framework to investigate a new cost sensitive loss function that allows us to train a Nearest Neighbor type classifier for low false alarm rate applications. We report results on both synthetic data and real-world image data.

  20. Post-weaning feed efficiency decreased in progeny of higher milk yielding beef cows.

    Science.gov (United States)

    Mulliniks, J T; Edwards, S R; Hobbs, J D; McFarlane, Z D; Cope, E R

    2018-02-01

    Current trends in the beef industry focus on selecting production traits with the purpose of maximizing calf weaning weight; however, such traits may ultimately decrease overall post-weaning productivity. Therefore, the objective of this study was to evaluate the effects of actual milk yield in mature beef cows on their offspring's dry matter intake (DMI), BW, average daily gain, feed conversion ratio (FCR) and residual feed intake (RFI) during a ~75-day backgrounding feeding trial. A period of 24-h milk production was measured with a modified weigh-suckle-weigh technique using a milking machine. After milking, cows were retrospectively classified as one of three milk yield groups: Lower (6.57±1.21 kg), Moderate (9.02±0.60 kg) or Higher (11.97±1.46 kg). Calves from Moderate and Higher milk yielding dams had greater (Pfeeding phase; however, day 75 BW were not different (P=0.36) between Lower and Moderate calves. Body weight gain was greater (P=0.05) for Lower and Moderate calves from the day 0 BW to day 35 BW compared with Higher calves. Overall DMI was lower (P=0.03) in offspring from Lower and Moderate cows compared with their Higher milking counterparts. With the decreased DMI, FCR was lower (P=0.03) from day 0 to day 35 in calves from Lower and Moderate milk yielding dams. In addition, overall FCR was lower (P=0.02) in calves from Lower and Moderate milk yielding dams compared with calves from Higher milk yielding dams. However, calving of Lower milk yielding dams had an increased (P=0.04) efficiency from a negative RFI value compared with calves from Moderate and Higher milking dams. Results from this study suggest that increased milk production in beef cows decreases feed efficiency during a 75-day post-weaning, backgrounding period of progeny.

  1. [Microbiological quality of mechanically deboned beef].

    Science.gov (United States)

    Prasovská, M; Pleva, J; Gorzová, A

    1991-01-01

    Microbial quality of mechanically deboned beef (MDB), which was obtained by the discontinuous hydraulic horizontal separator, type Inject-Star (firm LASKA, Austria), was analyzed for the presence of indicatory microorganisms (coliforms and enterococci), pathogenic and conditionally pathogenic microorganisms. The basic microbial parameters have been determined separately for MDB of 1st, 2nd degrees as well as for average daily samples from one collecting vessel. Apart from it, also a raw material (beef from flesh bones intended for separation) and salt MDB after 24 hrs storing in chiller before working it into meat products were examined by the same way. From our results it follows that the number of all microorganisms observed in MDB of 1st degree was lower than that of 2nd degree. During the separation process the increase of microbial parameters compared with those in initial raw material occurred by 1-2 radices and following subsequent salting and storing in chiller there was a repeated decrease by 1 radix (with exception of the number of Staphylococci remaining unchanged). The change in the amount of microflora present was also influenced by season--in summer there was an increase by about 1 radix. From the view point of food hygiene the finding of salmonellas and the presence of large number of Staphylococci including Staphylococcus aureus on average 10(5).g-1 as well as the presence of wide extent of conditionally pathogenic microorganisms from the family of Enterobacteriaceae, especially from genera Proteus, Providencia, Morganella and Citrobacter are of great importance.

  2. Mate extract as feed additive for improvement of beef quality

    DEFF Research Database (Denmark)

    de Zawadzki, Andressa; Arrivetti, Leandro de O.R.; Vidal, Marília P.

    2017-01-01

    Mate (Ilex paraguariensis A.St.-Hil.) is generally recognized as safe (GRAS status) and has a high content of alkaloids, saponins, and phenolic acids. Addition of mate extract to broilers feed has been shown to increase the oxidative stability of chicken meat, however, its effect on beef quality ...... to improve the oxidative stability, nutritive value and sensory quality of beef.......Mate (Ilex paraguariensis A.St.-Hil.) is generally recognized as safe (GRAS status) and has a high content of alkaloids, saponins, and phenolic acids. Addition of mate extract to broilers feed has been shown to increase the oxidative stability of chicken meat, however, its effect on beef quality...

  3. A CASE STUDY OF PROMOTING FRESH BEEF THROUGH IN-STORE DEMONSTRATIONS

    OpenAIRE

    Eastwood, David B.; Gray, Morgan D.; Brooker, John R.

    1992-01-01

    In-store demonstrations are becoming a popular way of promoting foods at the retail level. However, little information is available to guide store managers and marketers in the design and implementation of these promotions. A test demonstration for shoulder and top blade steaks is used to estimate the effects of discretionary components of this promotional strategy. Marketing implications are drawn.

  4. Molecular epidemiology of bovine Babesia spp. and Theileria orientalis parasites in beef cattle from northern and northeastern Thailand.

    Science.gov (United States)

    Jirapattharasate, Charoonluk; Adjou Moumouni, Paul Franck; Cao, Shinuo; Iguchi, Aiko; Liu, Mingming; Wang, Guanbo; Zhou, Mo; Vudriko, Patrick; Changbunjong, Tanasak; Sungpradit, Sivapong; Ratanakorn, Parntep; Moonarmart, Walasinee; Sedwisai, Poonyapat; Weluwanarak, Thekhawet; Wongsawang, Witsanu; Suzuki, Hiroshi; Xuan, Xuenan

    2016-02-01

    Beef cattle production represents the largest cattle population in Thailand. Their productivity is constrained by tick-borne diseases such as babesiosis and theileriosis. In this study, we determined the prevalence of Babesia bigemina, Babesia bovis and Theileria orientalis using polymerase chain reaction (PCR). The genetic markers that were used for detection of the above parasites were sequenced to determine identities and similarity for Babesia spp. and genetic diversity of T. orientalis. Furthermore the risk factors for the occurrence of the above protozoan parasites in beef cattle from northern and northeastern parts of Thailand were assessed. A total of 329 blood samples were collected from beef cattle in 6 provinces. The study revealed that T. orientalis was the most prevalent (30.1%) parasite in beef cattle followed by B. bigemina (13.1%) and B. bovis (5.5%). Overall, 78.7% of the cattle screened were infected with at least one of the above parasites. Co-infection with Babesia spp. and T. orientalis was 30.1%. B. bigemina and T. orientalis were the most prevalent (15.1%) co-infection although triple infection with the three parasites was observed in 3.0% of the samples. Sequencing analysis revealed that B. bigemina RAP1 gene and B. bovis SBP2 gene were conserved among the parasites from different cattle samples. Phylogenetic analysis showed that the T. orientalis MPSP gene from parasites isolated from cattle in north and northeast Thailand was classified into types 5 and 7 as reported previously. Lack of tick control program was the universal risk factor of the occurrence of Babesia spp. and T. orientalis infection in beef cattle in northern and northeastern Thailand. We therefore recommend training of farmers on appropriate tick control strategies and further research on potential vectors for T. orientalis and elucidate the effect of co-infection with Babesia spp. on the pathogenicity of T. orientalis infection on beef in northern and northeastern Thailand

  5. Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia.

    Science.gov (United States)

    Kuan, Chee Hao; Wong, Woan Chwen; Pui, Chai Fung; Mahyudin, Nor Ainy; Tang, John Yew Huat; Nishibuchi, Mitsuaki; Radu, Son

    2013-12-01

    A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9) from three wet markets (A, B, and C) in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR) method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis.

  6. Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia

    Directory of Open Access Journals (Sweden)

    Chee Hao Kuan

    2013-12-01

    Full Text Available A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9 from three wet markets (A, B, and C in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis.

  7. Data characteristics that determine classifier performance

    CSIR Research Space (South Africa)

    Van der Walt, Christiaan M

    2006-11-01

    Full Text Available The relationship between the distribution of data, on the one hand, and classifier performance, on the other, for non-parametric classifiers has been studied. It is shown that predictable factors such as the available amount of training data...

  8. Hierarchical mixtures of naive Bayes classifiers

    NARCIS (Netherlands)

    Wiering, M.A.

    2002-01-01

    Naive Bayes classifiers tend to perform very well on a large number of problem domains, although their representation power is quite limited compared to more sophisticated machine learning algorithms. In this pa- per we study combining multiple naive Bayes classifiers by using the hierar- chical

  9. Feature selection based classifier combination approach for ...

    Indian Academy of Sciences (India)

    2016-08-26

    Aug 26, 2016 ... Feature selection based classifier combination approach for handwritten Devanagari numeral recognition. Pratibha Singh Ajay Verma ... ensemble of classifiers. The main contribution of the proposed method is that, the method gives quite efficient results utilizing only 10% patterns of the available dataset.

  10. A fuzzy classifier system for process control

    Science.gov (United States)

    Karr, C. L.; Phillips, J. C.

    1994-01-01

    A fuzzy classifier system that discovers rules for controlling a mathematical model of a pH titration system was developed by researchers at the U.S. Bureau of Mines (USBM). Fuzzy classifier systems successfully combine the strengths of learning classifier systems and fuzzy logic controllers. Learning classifier systems resemble familiar production rule-based systems, but they represent their IF-THEN rules by strings of characters rather than in the traditional linguistic terms. Fuzzy logic is a tool that allows for the incorporation of abstract concepts into rule based-systems, thereby allowing the rules to resemble the familiar 'rules-of-thumb' commonly used by humans when solving difficult process control and reasoning problems. Like learning classifier systems, fuzzy classifier systems employ a genetic algorithm to explore and sample new rules for manipulating the problem environment. Like fuzzy logic controllers, fuzzy classifier systems encapsulate knowledge in the form of production rules. The results presented in this paper demonstrate the ability of fuzzy classifier systems to generate a fuzzy logic-based process control system.

  11. Deconvolution When Classifying Noisy Data Involving Transformations

    KAUST Repository

    Carroll, Raymond

    2012-09-01

    In the present study, we consider the problem of classifying spatial data distorted by a linear transformation or convolution and contaminated by additive random noise. In this setting, we show that classifier performance can be improved if we carefully invert the data before the classifier is applied. However, the inverse transformation is not constructed so as to recover the original signal, and in fact, we show that taking the latter approach is generally inadvisable. We introduce a fully data-driven procedure based on cross-validation, and use several classifiers to illustrate numerical properties of our approach. Theoretical arguments are given in support of our claims. Our procedure is applied to data generated by light detection and ranging (Lidar) technology, where we improve on earlier approaches to classifying aerosols. This article has supplementary materials online.

  12. Econometrics Analysis Of Semi Intensive Beef Cattle Fattening In ...

    African Journals Online (AJOL)

    , Nigeria: A Case Study Of Yola South Local Government Area. ... KEY WORDS: Econometrics analysis, Semi intensive, Beef cattle fattening, Profitability and marketing routes. Global Journal of Pure and Applied Sciences Vol.11(1) 2005: 35- ...

  13. Identification of Social Capital on Beef Cattle Farmers Group

    Science.gov (United States)

    Lestari, V. S.; Sirajuddin, S. N.; Abdullah, A.

    2018-02-01

    Social capital plays an important role in the development of beef cattle farms in South Sulawesi. The aim of this research was to know the social capital of beef cattle farmers in South Sulawesi. Population of this research was 31 beef cattle farmers. Variable of social capital was mutual trust, norms and linkage. The data were collected from observation and depth interview by using questionnaire. There were 10 questions which were adopted from Australian Center for International Agriculture Research. The answer was scored by using Likert scale ranging from 1 refer to strongly disagree; 2 refer to disagree; 3 refer to not sure; 4 refer to agree and 5 refer to strongly agree. The data were analyzed descriptively by using frequency distribution. The research revealed that the social capital of beef cattle farmers was categorized as “high”.

  14. The profitability and production of a beef herd on transitional ...

    African Journals Online (AJOL)

    The profitability and production of a beef herd on transitional Cymbopogon- Themeda veld, receiving three different levels of lick supplementation - Preliminary results. LA Foster, PJ Fourie, FWC Neser ...

  15. Livestock Update : Beef-Horse-Poultry-Sheep-Swine

    OpenAIRE

    Greiner, Scott Patrick; Eller, A. L. (Arthur Laxton), 1933-

    2011-01-01

    Contains articles on August beef management, Tri-State Cow Calf Conference, Virginia Livestock Hall of Fame, tips for successful sheep breeding, sheep field day, and an upcoming conference on parasite control in sheep and goats.

  16. Total quality management in beef production and distribution

    OpenAIRE

    Petrović, Zoran; Milićević, Dragan; Parunović, Nenad

    2013-01-01

    Total quality management is the concept of product quality management focused on the final consumer. The application of this concept in beef production is primarily determined by the definition of quality beef, or what is the ultimate goal of quality management, and defining measurable quality parameters. Defining physical parameters of quality, such as shear force according to the Warner-Bratzler, in the sample of m. longissimus dorsi muscle can be accepted as the resulting measurable value ...

  17. Beef Cow Numbers, Crop Acreage, and Crop Policy

    OpenAIRE

    Barry W. Bobst; Joe T. Davis

    1987-01-01

    Land use shifts between cropland and pasture affect the demand for beef cow inventories because economically viable cow-calf enterprises are pasture-based. Econometric analysis indicates an inverse relationship of −36.6 thousand head of beef cows per million acre change in harvested cropland. Curtailment of the expansion phase of the current cattle cycle and subsequent declines in cow numbers is in part attributable to large acreages converted from pasture to cropland in the early 1980s. Conv...

  18. Value-added beef products (Productos Carnicos con Valor Agregado)

    Science.gov (United States)

    Mac Donaldson; Will Holder; Jan Holder

    2006-01-01

    I'm speaking for Will and Jan Holder, who couldn't be here. I happen to be familiar with Will and Jan's company, Ervin's Natural Beef, and its program because I've sold them cattle. Will and Jan's value-added beef program is based on their family ranch in the area known as The Blue, in the mountains of eastern Arizona.

  19. A Market Analysis for Specialty Beef in Virginia

    OpenAIRE

    Waddle, Ashleigh Danielle

    2009-01-01

    Virginia beef producers have been overwhelmed with increasing costs and decreasing profits as well as facing challenges such as development pressures, drought, increasing competition for grazing land. Together these have reduced opportunities for expansion and often increased incentives for farmers to sell land for non-agriculture use. Nevertheless, opportunities exist for the Virginia beef market. Consumer demand is changing and consumers are seeking food from alternative production systems ...

  20. Meeting European consumers’ demand for imported beef

    DEFF Research Database (Denmark)

    Peschel, Anne Odile; Grebitus, Carola; Colson, Gregory

    combine data from an online choice experiment for beef using shelf simulations with questions to define respondents' attribute cut-off values, and the validated Personal Involvement Inventory (PII). Evidence from the analysis indicates that consumers who are highly involved are more likely to exhibit......Utility cut-off values allow consumers to use simplifying decision strategies to lower the cognitive burden of decision making. Product attributes that do not pass the cut-off values are either not being considered by the individual or considered but with a great discount on their values....... This study provides deeper insights into consumers' use of attribute cut-off values when making choices. More specifically, we focus on "involvement", one of the potential drivers of both attribute cut-off use and cut-off violation. Involvement is considered a key component in consumer choice theory. We...

  1. Campylobacter in poultry, pork and beef

    DEFF Research Database (Denmark)

    Josefsen, Mathilde Hasseldam; Carroll, C.; Rudi, K.

    2011-01-01

    Campylobacter infection has become one of the most important zoonoses worldwide. A low prevalence of Campylobacter is generally found in beef and pork at retail, although they may still be sources of infection. Based on the high prevalence of poultry-associated infections, this chapter mainly...... focuses on rapid methods for detection of Campylobacter in this particular production chain, and describes the routes of transmission and sampling in the different levels as well as intervention strategies. The chapter focuses on the introduction, infection dynamics, and sampling of Campylobacter...... throughout the poultry production chain, from farm to consumer level. It also describes culture-based, immunological, and molecular methods for rapid detection, characterization, and enumeration for Campylobacter. Rapid methods can generally be also more sensitive and specific than culture-based methods...

  2. Irradiation of refrigerated corned beef for shelf-life extension

    International Nuclear Information System (INIS)

    Sallam, Y.I.; El-Magoli, S.B.M.; Mohamed, H.H.; El-Mongy, T.M.

    2000-01-01

    The development of the microflora of unirradiated and irradiated cowed beef was followed during storage at 5 degree. The total aerobic counts in unirradiated corned beef samples reached x 10 7 cfu/g after 10 days and after 15, 20 , 25 and 30 days of cold storage in irradiated samples at 2, 4, 6, 8 kGy, respectively, accompanied with obvious organoleptic evidence of microbial. Radiation doses up to 8 kGy and cold storage (5 degree) of cowed beef had no effect on the major constituents (moisture, protein and lipids) of these products. During storage, total volatile bases nitrogen (TVBN) and thiobarbituric acid (TBA) values tended to increase; the Ph of corned beef fall down to ca. 5. 7. Increasing the radiation dose level to 6 and 8 kGy, to increase the product shelf-life, affects generally the physical properties of the corned beef samples, and therefore, it could be concluded that the radiation dose level should be chosen to inhibit public health concern bacteria and reduce spoilage organisms, and at the same time preserve the natural properties of the food. At the present study a dose level of 4 kGy was found to be quite enough to reach such requirements for corned beef samples

  3. Opportunities for predicting and manipulating beef quality.

    Science.gov (United States)

    Hocquette, Jean-François; Botreau, Raphaëlle; Picard, Brigitte; Jacquet, Alain; Pethick, David W; Scollan, Nigel D

    2012-11-01

    Meat quality is a complex concept and can be defined as the characteristics of meat which satisfy consumers and citizens. The quality concept can be divided into intrinsic quality traits (which are the characteristics of the product itself) and extrinsic quality traits (which are more or less associated to the product for instance the price, a major determinant of purchase, or any brand or quality label). Quality can also be generic for the mass market or specific for niche markets. The relative importance of the different quality traits varies with human culture and time with a general trend of an increasing contribution of healthiness, safety and extrinsic quality traits. This review underlines the need for the development of methods to interpret and aggregate measures under specific rules to be defined in order to produce an overall assessment of beef quality. Such methods can be inferred for example from genomic results or data related to muscle biochemistry to better predict tenderness or flavor. A more global assurance quality scheme (the Meat Standards Australia System) based on the aggregation of sensory quality traits has been developed in Australia to ensure palatability to consumers. We speculated that the combination of indices related to sensory and nutritional quality, social and environmental considerations (carbon footprint, animal welfare, biodiversity of pasture, rural development, etc.) and economic efficiency (incomes of farmers and of others players along the supply chain, etc.) will provide objective assessment of the overall quality of beef (i.e. incorporating an all encompassing approach) not only for the mass market but also to support official quality labels of niche markets which are so far mainly associated with the geographical origins of the products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  4. Production Flexibility in Extensive Beef Farming Systems

    Directory of Open Access Journals (Sweden)

    Laura Astigarraga

    2011-03-01

    Full Text Available The aim of this work is to assess the flexibility of production allowed by extensive production conditions faced with variations in the environment, i.e., market variations and climatic fluctuations, of Limousin beef systems. The study used a case-based methodology in which seven beef farms with less than 1 LU/ha were chosen. Data collection was based on three interviews using a semistructured questionnaire and on the analysis of productive and economic results over a 15-year period (1991-2005. The main evolution of these farms is related to a rise in work productivity associated with an increase in herd size. Herd increase was made possible by enlarging the area, the margin of intensification being limited in these regions. To take advantage of the enlarged land area, females were reared for fattening or for reproduction instead of selling them at weaning. The Limousin female provides a wide product mix because of its plasticity, as has been studied by several researchers. This mix flexibility is achieved by delaying product differentiation, a form of production flexibility that can reduce the risk of under-producing or over-producing varied product configurations. On the other hand, calves sold to the Italian market after weaning are generic products, associated with a flexible production process to overcome fluctuations in forage availability due to climatic variations. The introduction of maize silage for feeding acts as an alternative route, actual and potential, through the system to overcome unexpected forage shortage from natural grasslands as a result of droughts. The study shows that extensive farming systems have developed types of flexibility to match different factors of uncertainty from the environment. Finally, the issue of farm system performance is thus not so much a question of whether a farm is fit at a specific moment in time, but whether it transforms into a less or more sustainable orientation.

  5. Milestones in beef cattle genetic evaluation.

    Science.gov (United States)

    Golden, B L; Garrick, D J; Benyshek, L L

    2009-04-01

    National beef cattle genetic evaluation programs have evolved in the United States over the last 35 yr to create important tools that are part of sustainable breeding programs. The history of national beef cattle genetic evaluation programs has lessons to offer the next generation of researchers as new approaches in molecular genetics and decision support are developed. Through a series of complex and intricate pressures from technology and organizational challenges, national cattle evaluation programs continue to grow in importance and impact. Development of enabling technologies and the interface of the disciplines of computer science, numerical methods, statistics, and quantitative genetics have created an example of how academics, government, and industry can work together to create more effective solutions to technical problems. The advent of mixed model procedures was complemented by a series of breakthrough discoveries that made what was previously considered intractable a reality. The creation of modern genetic evaluation procedures has followed a path characterized by a steady and constant approach to identification and solution for each technical problem encountered. At its core, the driving force for the evolution has been the need to constantly improve the accuracy of the predictions of genetic merit for breeding stock, especially young animals. Sensible approaches, such as the principle of economically relevant traits, were developed that created the rules to be followed as the programs grew. However, the current systems are far from complete or perfect. Modern genetic evaluation programs have a long way to go, and a great deal of improvement in the accuracy of prediction is still possible. But the greatest challenge remains: the need to understand that genetic predictions are only parameters for decision support procedures and not an end in themselves.

  6. National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments.

    Science.gov (United States)

    Mason, C L; Nicholson, K L; Brooks, J C; Delmore, R J; Henning, W R; Johnson, D D; Lorenzen, C L; Maddock, R J; Miller, R K; Morgan, J B; Wasser, B E; Gwartney, B L; Harris, K B; Griffin, D B; Hale, D S; Savell, J W

    2009-02-01

    A market basket survey for beef retail cut composition at the retail level (four stores each from two chains in each city) was conducted in 11 US cities from January to March 2006. Beef cuts (n=17,495) were measured for external fat thickness with cuts from the chuck (0.05cm), round (0.05cm), and miscellaneous (0.04cm) having less (Pmarketing purposes.

  7. High dimensional classifiers in the imbalanced case

    DEFF Research Database (Denmark)

    Bak, Britta Anker; Jensen, Jens Ledet

    We consider the binary classification problem in the imbalanced case where the number of samples from the two groups differ. The classification problem is considered in the high dimensional case where the number of variables is much larger than the number of samples, and where the imbalance leads...... to a bias in the classification. A theoretical analysis of the independence classifier reveals the origin of the bias and based on this we suggest two new classifiers that can handle any imbalance ratio. The analytical results are supplemented by a simulation study, where the suggested classifiers in some...

  8. A CLASSIFIER SYSTEM USING SMOOTH GRAPH COLORING

    Directory of Open Access Journals (Sweden)

    JORGE FLORES CRUZ

    2017-01-01

    Full Text Available Unsupervised classifiers allow clustering methods with less or no human intervention. Therefore it is desirable to group the set of items with less data processing. This paper proposes an unsupervised classifier system using the model of soft graph coloring. This method was tested with some classic instances in the literature and the results obtained were compared with classifications made with human intervention, yielding as good or better results than supervised classifiers, sometimes providing alternative classifications that considers additional information that humans did not considered.

  9. 76 FR 19707 - Classified Information: Classification/Declassification/Access; Authority To Classify Information

    Science.gov (United States)

    2011-04-08

    ... Office of the Secretary of Transportation 49 CFR Part 8 RIN 9991-AA58 Classified Information: Classification/Declassification/Access; Authority To Classify Information AGENCY: Office of the Secretary of... originally classify information as SECRET or CONFIDENTIAL to the Administrator of the Federal Aviation...

  10. Artificial neural networks for classifying olfactory signals.

    Science.gov (United States)

    Linder, R; Pöppl, S J

    2000-01-01

    For practical applications, artificial neural networks have to meet several requirements: Mainly they should learn quick, classify accurate and behave robust. Programs should be user-friendly and should not need the presence of an expert for fine tuning diverse learning parameters. The present paper demonstrates an approach using an oversized network topology, adaptive propagation (APROP), a modified error function, and averaging outputs of four networks described for the first time. As an example, signals from different semiconductor gas sensors of an electronic nose were classified. The electronic nose smelt different types of edible oil with extremely different a-priori-probabilities. The fully-specified neural network classifier fulfilled the above mentioned demands. The new approach will be helpful not only for classifying olfactory signals automatically but also in many other fields in medicine, e.g. in data mining from medical databases.

  11. Classifiers based on optimal decision rules

    KAUST Repository

    Amin, Talha

    2013-11-25

    Based on dynamic programming approach we design algorithms for sequential optimization of exact and approximate decision rules relative to the length and coverage [3, 4]. In this paper, we use optimal rules to construct classifiers, and study two questions: (i) which rules are better from the point of view of classification-exact or approximate; and (ii) which order of optimization gives better results of classifier work: length, length+coverage, coverage, or coverage+length. Experimental results show that, on average, classifiers based on exact rules are better than classifiers based on approximate rules, and sequential optimization (length+coverage or coverage+length) is better than the ordinary optimization (length or coverage).

  12. Neural Network Classifiers for Local Wind Prediction.

    Science.gov (United States)

    Kretzschmar, Ralf; Eckert, Pierre; Cattani, Daniel; Eggimann, Fritz

    2004-05-01

    This paper evaluates the quality of neural network classifiers for wind speed and wind gust prediction with prediction lead times between +1 and +24 h. The predictions were realized based on local time series and model data. The selection of appropriate input features was initiated by time series analysis and completed by empirical comparison of neural network classifiers trained on several choices of input features. The selected input features involved day time, yearday, features from a single wind observation device at the site of interest, and features derived from model data. The quality of the resulting classifiers was benchmarked against persistence for two different sites in Switzerland. The neural network classifiers exhibited superior quality when compared with persistence judged on a specific performance measure, hit and false-alarm rates.

  13. Robust C-Loss Kernel Classifiers.

    Science.gov (United States)

    Xu, Guibiao; Hu, Bao-Gang; Principe, Jose C

    2018-03-01

    The correntropy-induced loss (C-loss) function has the nice property of being robust to outliers. In this paper, we study the C-loss kernel classifier with the Tikhonov regularization term, which is used to avoid overfitting. After using the half-quadratic optimization algorithm, which converges much faster than the gradient optimization algorithm, we find out that the resulting C-loss kernel classifier is equivalent to an iterative weighted least square support vector machine (LS-SVM). This relationship helps explain the robustness of iterative weighted LS-SVM from the correntropy and density estimation perspectives. On the large-scale data sets which have low-rank Gram matrices, we suggest to use incomplete Cholesky decomposition to speed up the training process. Moreover, we use the representer theorem to improve the sparseness of the resulting C-loss kernel classifier. Experimental results confirm that our methods are more robust to outliers than the existing common classifiers.

  14. Using Discriminative Dimensionality Reduction to Visualize Classifiers

    OpenAIRE

    Schulz, Alexander; Gisbrecht, Andrej; Hammer, Barbara

    2015-01-01

    Albeit automated classifiers offer a standard tool in many application areas, there exists hardly a generic possibility to directly inspect their behavior, which goes beyond the mere classification of (sets of) data points. In this contribution, we propose a general framework how to visualize a given classifier and its behavior as concerns a given data set in two dimensions. More specifically, we use modern nonlinear dimensionality reduction (DR) techniques to project a given set of data poin...

  15. The Role of Consumer risk Perceptions and Attitudes in Cross Cultural Beef Consumptions Changes

    NARCIS (Netherlands)

    Schroeder, T.C.; Tonsor, G.T.; Pennings, J.M.E.; Mintert, J.

    2007-01-01

    Abstract Beef food safety events have contributed to considerable market volatility, produced varied consumer reactions, created policy debates, sparked heated trade disputes, and generally contributed to beef industry frustrations. Better understanding of the forces causing observed consumer

  16. Environmental and economic performance of beef farming systems with different feeding strategies in southern Brazil

    NARCIS (Netherlands)

    Pashaei Kamali, Farahnaz; Linden, van der Aart; Meuwissen, Miranda P.M.; Malafaia, Guilherme Cunha; Oude Lansink, Alfons G.J.M.; Boer, de Imke J.M.

    2016-01-01

    Beef production is one of the contributors to emission of pollutants to the environment, and increasingly competes for natural resources. Beef producers can improve their environmental performance by adopting alternative feeding strategies. Adoption of alternative feeding strategies, however,

  17. Effects of Price and Quality Differences in Source Differentiated Beef on Market Demand

    OpenAIRE

    Lee, Young-Jae; Kennedy, P. Lynn

    2009-01-01

    In order to estimate demand elasticities of source differentiated beef in South Korea, this study used the quantity of an endogenous demand system derived through maximizing the economic welfare of market participants including local beef consumers and local and foreign beef suppliers. The demand system is then weighted with respect to quality adjustment parameters to identify the effects of quality differences in source differentiated beef on market demand. As implied by the high relative pr...

  18. 9 CFR 94.27 - Importation of whole cuts of boneless beef from Japan.

    Science.gov (United States)

    2010-01-01

    ... beef from Japan. 94.27 Section 94.27 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION... IMPORTATIONS § 94.27 Importation of whole cuts of boneless beef from Japan. Notwithstanding any other... slaughtered in Japan may be imported into the United States under the following conditions: (a) The beef is...

  19. An analysis of beef demand in a nigerian urban city | Udoh | Global ...

    African Journals Online (AJOL)

    The level of beef demand and consumption in Nigerian cities has been questionably and progressively low. This study empirically modeled a demand function of beef meat in Lagos city with the aim of identifying major demand shifters. Based on the regression analysis, unit retail price of beef and disposable income were ...

  20. Pilot plant trial of the reflux classifier

    Energy Technology Data Exchange (ETDEWEB)

    Galvin, K.P.; Doroodchi, E.; Callen, A.M.; Lambert, N.; Pratten, S.J. [University of Newcastle, Callaghan, NSW (Australia). Dept. of Chemical Engineers

    2002-01-01

    The Ludowici LMPE Reflux Classifier is a new device designed for classifying and separating particles on the basis of size or density. This work presents a series of experimental results obtained from the first pilot scale study of the reflux classifier (RC). The main focus of the investigation was to assess the particle gravity separation and throughput performance of the device. In this study, the classifier was used to separate coal and mineral matter less than 2 mm in size. The experimental results were then compared with the performance data on a teetered bed separator (TBS). It was concluded that the classifier could offer an excellent gravity separation at a remarkably high solids throughput of 47 t/m{sup 2}h more than 3 times higher than for a TBS. The separation performance of the RC was also better, with significantly less variation in the D-50 with particle size. A simple theoretical model providing an explanation of the separation performance is also presented.

  1. Industrial development of beef and pork cecina with different flavors

    Directory of Open Access Journals (Sweden)

    Francisco A. Nuñez-Gonzalez

    2013-12-01

    Full Text Available Cecina used traditional technique for salting and preserving meat as well as to impart flavor; however, addition of spices is a viable alternative to diversify the flavors of the product. The objective of this research was to develop beef and pork cecina of flavors and evaluate lipid oxidation after 30 days of storage. Beef and pork cecina were distributed independently in four treatments: Formulation 1 or base (10.7% salt, 1.3% sugar, 0.5% nitrite and seasoning 0.1%; formulation 2, base plus 10 g of mixture of coriander, celery, parsley dehydrated/kg meat; formulation 3, base plus 10 g dry mirasol chilli/kg of meat and liquid smoke (2 mL/L and formulation 4, base plus 0.80 mL of essential oregano oil/L. Beef cecina was dried at 80 °C for 150 minutes and pork cecina for 180 minutes until these achieved a water activity (aw of 0.75. Beef cecina was packaged in cellophane bag, while for pork cecina in vacuum bags. Lipid oxidation was determined using thiobarbituric acid test (TBA. The results revealed that only beef cecina presented fat rancidity.

  2. Ranked Multi-Label Rules Associative Classifier

    Science.gov (United States)

    Thabtah, Fadi

    Associative classification is a promising approach in data mining, which integrates association rule discovery and classification. In this paper, we present a novel associative classification technique called Ranked Multilabel Rule (RMR) that derives rules with multiple class labels. Rules derived by current associative classification algorithms overlap in their training data records, resulting in many redundant and useless rules. However, RMR removes the overlapping between rules using a pruning heuristic and ensures that rules in the final classifier do not share training records, resulting in more accurate classifiers. Experimental results obtained on twenty data sets show that the classifiers produced by RMR are highly competitive if compared with those generated by decision trees and other popular associative techniques such as CBA, with respect to prediction accuracy.

  3. Reinforcement Learning Based Artificial Immune Classifier

    Directory of Open Access Journals (Sweden)

    Mehmet Karakose

    2013-01-01

    Full Text Available One of the widely used methods for classification that is a decision-making process is artificial immune systems. Artificial immune systems based on natural immunity system can be successfully applied for classification, optimization, recognition, and learning in real-world problems. In this study, a reinforcement learning based artificial immune classifier is proposed as a new approach. This approach uses reinforcement learning to find better antibody with immune operators. The proposed new approach has many contributions according to other methods in the literature such as effectiveness, less memory cell, high accuracy, speed, and data adaptability. The performance of the proposed approach is demonstrated by simulation and experimental results using real data in Matlab and FPGA. Some benchmark data and remote image data are used for experimental results. The comparative results with supervised/unsupervised based artificial immune system, negative selection classifier, and resource limited artificial immune classifier are given to demonstrate the effectiveness of the proposed new method.

  4. Reinforcement Learning Based Artificial Immune Classifier

    Science.gov (United States)

    Karakose, Mehmet

    2013-01-01

    One of the widely used methods for classification that is a decision-making process is artificial immune systems. Artificial immune systems based on natural immunity system can be successfully applied for classification, optimization, recognition, and learning in real-world problems. In this study, a reinforcement learning based artificial immune classifier is proposed as a new approach. This approach uses reinforcement learning to find better antibody with immune operators. The proposed new approach has many contributions according to other methods in the literature such as effectiveness, less memory cell, high accuracy, speed, and data adaptability. The performance of the proposed approach is demonstrated by simulation and experimental results using real data in Matlab and FPGA. Some benchmark data and remote image data are used for experimental results. The comparative results with supervised/unsupervised based artificial immune system, negative selection classifier, and resource limited artificial immune classifier are given to demonstrate the effectiveness of the proposed new method. PMID:23935424

  5. CLASSIFIED BY SUBJECT IN SPORT SCIENCES

    Directory of Open Access Journals (Sweden)

    Petar Protić

    2007-05-01

    Full Text Available High school and academic libraries users need precise classifi cation and subject access review of printed and electronic resources. In library catalogue since, Universal Decimal Classifi cation (UDC -similar to Dewey system - ex classifi es research and scientifi c areas. in subject areas of 796 Sport and 371 Teaching. Nowadays, users need structure of subjects by disciplines in science. Full-open resources of library must be set for users in subject access catalogue, because on the example of bachelors degree thesis in Faculty of Physical Education in Novi Sad they reaches for disciplines in database with 36 indexes sort by fi rst letters in names (Athletics, Boxing, Cycling, etc. This database have single and multiplied index for each thesis. Users in 80% cases of research according to the subject access catalogue of this library.

  6. Classifying Cervical Spondylosis Based on Fuzzy Calculation

    Directory of Open Access Journals (Sweden)

    Xinghu Yu

    2014-01-01

    Full Text Available Conventional evaluation of X-ray radiographs aiming at diagnosing cervical spondylosis (CS often depends on the clinic experiences, visual reading of radiography, and analysis of certain regions of interest (ROIs about clinician himself or herself. These steps are not only time consuming and subjective, but also prone to error for inexperienced clinicians due to low resolution of X-ray. This paper proposed an approach based on fuzzy calculation to classify CS. From the X-ray of CS manifestations, we extracted 10 effective ROIs to establish X-ray symptom-disease table of CS. Fuzzy calculation model based on the table can be carried out to classify CS and improve the diagnosis accuracy. The proposed model yields approximately 80.33% accuracy in classifying CS.

  7. Classifier Fusion With Contextual Reliability Evaluation.

    Science.gov (United States)

    Liu, Zhunga; Pan, Quan; Dezert, Jean; Han, Jun-Wei; He, You

    2018-05-01

    Classifier fusion is an efficient strategy to improve the classification performance for the complex pattern recognition problem. In practice, the multiple classifiers to combine can have different reliabilities and the proper reliability evaluation plays an important role in the fusion process for getting the best classification performance. We propose a new method for classifier fusion with contextual reliability evaluation (CF-CRE) based on inner reliability and relative reliability concepts. The inner reliability, represented by a matrix, characterizes the probability of the object belonging to one class when it is classified to another class. The elements of this matrix are estimated from the -nearest neighbors of the object. A cautious discounting rule is developed under belief functions framework to revise the classification result according to the inner reliability. The relative reliability is evaluated based on a new incompatibility measure which allows to reduce the level of conflict between the classifiers by applying the classical evidence discounting rule to each classifier before their combination. The inner reliability and relative reliability capture different aspects of the classification reliability. The discounted classification results are combined with Dempster-Shafer's rule for the final class decision making support. The performance of CF-CRE have been evaluated and compared with those of main classical fusion methods using real data sets. The experimental results show that CF-CRE can produce substantially higher accuracy than other fusion methods in general. Moreover, CF-CRE is robust to the changes of the number of nearest neighbors chosen for estimating the reliability matrix, which is appealing for the applications.

  8. Space Weather: Where Is The Beef?

    Science.gov (United States)

    Koskinen, H. E. J.

    Space weather has become a highly fashionable topic in solar-terrestrial physics. It is perhaps the best tool to popularise the field and it has contributed significantly to the dialogue between solar, magnetospheric, and ionospheric scientist, and also to mu- tual understanding between science and engineering communities. While these are laudable achievements, it is important for the integrity of scientific space weather re- search to recognise the central open questions in the physics of space weather and the progress toward solving them. We still lack sufficient understanding of the solar physics to be able to tell in advance when and where a solar eruption will take place and whether it will turn to a geoeffective event. There is much to do to understand ac- celeration of solar energetic particles and propagation of solar mass ejecta toward the Earth. After more than 40 years of research scientific discussion of energy and plasma transfer through the magnetopause still deals mostly with qualitative issues and the rapid acceleration processes in the magnetosphere are not yet explained in a satisfac- tory way. Also the coupling to the ionosphere and from there to the strong induction effects on ground is another complex of research problems. For space weather science the beef is in the investigation of these and related topics, not in marketing half-useful space weather products to hesitant customers.

  9. Design of Robust Neural Network Classifiers

    DEFF Research Database (Denmark)

    Larsen, Jan; Andersen, Lars Nonboe; Hintz-Madsen, Mads

    1998-01-01

    This paper addresses a new framework for designing robust neural network classifiers. The network is optimized using the maximum a posteriori technique, i.e., the cost function is the sum of the log-likelihood and a regularization term (prior). In order to perform robust classification, we present...... a modified likelihood function which incorporates the potential risk of outliers in the data. This leads to the introduction of a new parameter, the outlier probability. Designing the neural classifier involves optimization of network weights as well as outlier probability and regularization parameters. We...

  10. A Customizable Text Classifier for Text Mining

    Directory of Open Access Journals (Sweden)

    Yun-liang Zhang

    2007-12-01

    Full Text Available Text mining deals with complex and unstructured texts. Usually a particular collection of texts that is specified to one or more domains is necessary. We have developed a customizable text classifier for users to mine the collection automatically. It derives from the sentence category of the HNC theory and corresponding techniques. It can start with a few texts, and it can adjust automatically or be adjusted by user. The user can also control the number of domains chosen and decide the standard with which to choose the texts based on demand and abundance of materials. The performance of the classifier varies with the user's choice.

  11. A survey of decision tree classifier methodology

    Science.gov (United States)

    Safavian, S. R.; Landgrebe, David

    1991-01-01

    Decision tree classifiers (DTCs) are used successfully in many diverse areas such as radar signal classification, character recognition, remote sensing, medical diagnosis, expert systems, and speech recognition. Perhaps the most important feature of DTCs is their capability to break down a complex decision-making process into a collection of simpler decisions, thus providing a solution which is often easier to interpret. A survey of current methods is presented for DTC designs and the various existing issues. After considering potential advantages of DTCs over single-state classifiers, subjects of tree structure design, feature selection at each internal node, and decision and search strategies are discussed.

  12. Bill E. Kunkle Interdisciplinary Beef Symposium: Practical developments in managing animal welfare in beef cattle: what does the future hold?

    Science.gov (United States)

    Lyles, J L; Calvo-Lorenzo, M S

    2014-12-01

    Interest in the welfare of cattle in the beef industry has intensified over time because of ethical concerns and varying societal perceptions that exist about the treatment and living conditions of farm animals. The definition of welfare will vary according to an individual's philosophies (how one defines and prioritizes what is "good"), experiences (societal and cultural influences of animal roles and relationships), and involvement in the livestock industry (knowledge of how livestock operations work and why). Many welfare concerns in the beef industry could be mitigated by enhancing traditional husbandry practices that utilize practical improvements to alleviate or eliminate heat stress, pain from routine husbandry procedures, negative cattle handling, and the transitional effects of weaning, dry feeding, transportation, and comingling of calves. Recent concerns about the potential welfare effects of feeding technologies such as β-adrenergic agonists (BAA) have emerged and led to industry-wide effects, including the removal of a single BAA product from the market and the development of BAA-specific welfare audits. Altogether, the beef industry continues to be challenged by welfare issues that question a large range of practices, from traditional husbandry to newer technological advancements. As welfare awareness increases, efforts to improve livestock care and management must focus on scientific investigations, practical solutions, consumer perceptions, and educational tools that advance knowledge and training in livestock welfare. Furthermore, the future of beef cattle welfare must align welfare concerns with other aspects of sustainable beef production such as environmental quality, profitability, food safety, and nutritional quality.

  13. The relevance of methane emissions from beef production and the challenges of the Argentinean beef production platform.

    Science.gov (United States)

    Rearte, D H; Pordomingo, A J

    2014-11-01

    The livestock sector faces the challenge to respond to the growing demand for animal protein from an expanding population while reducing environmental impact through GHG emissions. Globally about 2.836 million tons of CO2-eq were emitted by the beef production sector equivalent to 46,2 kg CO2-eq per kg carcass weight (CW). From the 1.485 million cattle head spread out over the world, 82% are on extensive grazing systems while only 18% are on high productive intensive systems. Among the top ten beef exporter countries, five are located in Latin America accounting a quarter of the global stock and two of them, Argentina and Uruguay, produce on temperate pastures under grazing systems. In Argentina, the livestock area was reduced in favor of increasing the grain cropping area, which took place in the last two decades. Production systems were intensified to maintain cattle stock. Cattle programs changed from 100% pasture to pasture supplemented with cereal grains and conserved forages, and confinement on grain feeding for fattening was incorporated. Due to land sharing competition with cash crops, no increment of cattle stock is expected therefore improving production efficiency appears as the only way to increase beef production while reducing methane emissions intensity. Beef produced on intensive grazing systems on supplemented pastures maintained organoleptic, nutritional and lipid profile than that of beef produced on pure grazing systems. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Factors affecting beef consumption in the valley of Mexico

    Directory of Open Access Journals (Sweden)

    Ricardo Tellez Delgado

    2015-10-01

    Full Text Available ABSTRACTThe objective of this study was to know the factors that determine the consumption of beef in the Metropolitan Area of the Valley of Mexico, using logit and probit modeling (nominal variable with 400 surveys. The results showed that significant variables that determine the probability of purchasing beef are schooling, number of members per family, meat preference, family income, and presence of disease in the individual. The largest marginal effects on the purchase decision were provided by the income and the meat preference variables, while the price was not significant. The main factors that determine the consumption of beef are schooling and the number of members in the family, while the meat preference and income are dismissed.

  15. Environmental consequences of different beef production systems in the EU

    DEFF Research Database (Denmark)

    Nguyen, T Lan T; Hermansen, John Erik; Mogensen, Lisbeth

    2010-01-01

    .5-22.7 versus 42.9 m2year, and 41.3-48.2 versus 59.2 MJ, respectively). The breakdown analysis helped identify the key areas in the "cradle to farm gate" beef production system where sustainable management strategies are needed to improve environmental performance. The study also included a sensitivity analysis......The aim of this paper is to examine the environmental consequences of beef meat production in the EU, using a life cycle approach. Four beef production systems were studied - three from intensively reared dairy calves and one from suckler herds. According to the results of the analysis...... on a depreciation period of 20 years. This highlights the importance of taking into account the impacts of land use in assessing the environmental impacts of livestock production....

  16. European consumers' acceptance and rejection of novel beef technologies

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; Grunert, Klaus G.

    As part of ProSafeBeef, an integrated research project funded by the European Commission, the present qualitative study was carried out with European consumers to obtain insights into their acceptance or rejection of eight selected novel beef production and processing technologies, identified here...... as concepts: 1) marinating by injection for increased healthiness; 2) marinating by injection for increased safety; 3) marinating by injection for increased eating quality; 4) marinating by submerging for increased eating quality; 5) nutritional enhancement; 6) shock wave treatment; 7) muscle profiling and 8...... are less demanding in terms of beef quality and have less culinary skills. However, consumers support the development of technologies that can provide more healthiness and better eating quality, and if such technologies are 'not invasive', the chances to be accepted increase. Current trends and development...

  17. Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage

    OpenAIRE

    Lee, Na-Kyoung; Kim, Hyoun Wook; Lee, Joo Yeon; Ahn, Dong Uk; Kim, Cheon-Jei; Paik, Hyun-Dong

    2015-01-01

    The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, t...

  18. [Rapid evaluation of beef quality by NIRS technology].

    Science.gov (United States)

    Yang, Jian-Song; Meng, Qing-Xiang; Ren, Li-Ping; Zhou, Zhen-Ming; Xie, Xiang-Xue

    2010-03-01

    The aim of the present study was to develop a near-infrared reflectance (NIR) spectroscopy rapid method for evaluation of beef quality. Partial least squares (PLS) prediction model for the physic-chemical characteristics such as moisture, fat, protein, pH, color and WBSF in beef was established with good veracity. One hundred fourteen samples from five different parts of beef carcass (tenderloin, ribeye, topside, shin, striploin) were collected from meat packer after 48 h aging. Spectra were obtained by scanning sample from 950 to 1 650 nm and pretreated the model by MSC, SNV and first derivative. Predictive correlation coefficients of physic-chemical parameters in beef were 0.947 2 (moisture), 0.924 5 (fat), 0.934 6 (protein), 0.620 2 (pH), 0.820 3 (L), 0.864 6 (a*), 0.753 0 (b*) and 0.475 9 (WBSF) respectively. Root mean square errors of calibration (RMSEC) were 0.313 3 (moisture), 0.221 0 (fat), 1.243 2 (protein), 0.744 6 (pH), 1.778 3 (L*), 1.394 2 (a*), 1.763 9 (b*) and 1.0743 (WBSF). They were externally validated with additional 30 beef samples. Statistics showed that there was no significant difference between predicted value and those obtained with conventional laboratory methods. The results showed that NIRS is a rapid, effective technique for evaluating beef quality. The predictions for chemical characteristics gave higher accuracy than prediction for physical characteristics.

  19. Beef identification in industrial slaughterhouses using machine vision techniques

    Directory of Open Access Journals (Sweden)

    J. F. Velez

    2013-10-01

    Full Text Available Accurate individual animal identification provides the producers with useful information to take management decisions about an individual animal or about the complete herd. This identification task is also important to ensure the integrity of the food chain. Consequently, many consumers are turning their attention to issues of quality in animal food production methods. This work describes an implemented solution for individual beef identification, taking in the time from cattle shipment arrival at the slaughterhouse until the animals are slaughtered and cut up. Our beef identification approach is image-based and the pursued goals are the correct automatic extraction and matching between some numeric information extracted from the beef ear-tag and the corresponding one from the Bovine Identification Document (BID. The achieved correct identification results by our method are near 90%, by considering the practical working conditions of slaughterhouses (i.e. problems with dirt and bad illumination conditions. Moreover, the presence of multiple machinery in industrial slaughterhouses make it difficult the use of Radio Frequency Identification (RFID beef tags due to the high risks of interferences between RFID and the other technologies in the workplace. The solution presented is hardware/software since it includes a specialized hardware system that was also developed. Our approach considers the current EU legislation for beef traceability and it reduces the economic cost of individual beef identification with respect to RFID transponders. The system implemented has been in use satisfactorily for more than three years in one of the largest industrial slaughterhouses in Spain.

  20. Classifying bicrossed products of two Taft algebras

    OpenAIRE

    Agore, A. L.

    2016-01-01

    We classify all Hopf algebras which factorize through two Taft algebras $\\mathbb{T}_{n^{2}}(\\bar{q})$ and respectively $T_{m^{2}}(q)$. To start with, all possible matched pairs between the two Taft algebras are described: if $\\bar{q} \

  1. Multiple classifier fusion in probabilistic neural networks

    Czech Academy of Sciences Publication Activity Database

    Grim, Jiří; Kittler, J.; Pudil, Pavel; Somol, Petr

    2002-01-01

    Roč. 5, č. 7 (2002), s. 221-233 ISSN 1433-7541 R&D Projects: GA ČR GA402/01/0981 Institutional research plan: CEZ:AV0Z1075907 Keywords : EM algorithm * information preserving transform * multiple classifier fusion Subject RIV: BB - Applied Statistics, Operational Research Impact factor: 0.667, year: 2002

  2. Neural Network Classifier Based on Growing Hyperspheres

    Czech Academy of Sciences Publication Activity Database

    Jiřina Jr., Marcel; Jiřina, Marcel

    2000-01-01

    Roč. 10, č. 3 (2000), s. 417-428 ISSN 1210-0552. [Neural Network World 2000. Prague, 09.07.2000-12.07.2000] Grant - others:MŠMT ČR(CZ) VS96047; MPO(CZ) RP-4210 Institutional research plan: AV0Z1030915 Keywords : neural network * classifier * hyperspheres * big -dimensional data Subject RIV: BA - General Mathematics

  3. Dynamic classifiers improve pulverizer performance and more

    Energy Technology Data Exchange (ETDEWEB)

    Sommerlad, R.E.; Dugdale, K.L. [Loesche Energy Systems (United States)

    2007-07-15

    Keeping coal-fired steam plants running efficiently and cleanly is a daily struggle. An article in the February 2007 issue of Power explained that one way to improve the combustion and emissions performance of a plant is to optimize the performance of its coal pulverizers. By adding a dynamic classifier to the pulverizers, you can better control coal particle sizing and fineness, and increase pulverizer capacity to boot. A dynamic classifier has an inner rotating cage and outer stationary vanes which, acting in concert, provide centrifugal or impinging classification. Replacing or upgrading a pulverizer's classifier from static to dynamic improves grinding performance reducing the level of unburned carbon in the coal in the process. The article describes the project at E.ON's Ratcliffe-on-Soar Power station in the UK to retrofit Loesche LSKS dynamic classifiers. It also mentions other successful projects at Scholven Power Station in Germany, Tilbury Power Station in the UK and J.B. Sims Power Plant in Michigan, USA. 8 figs.

  4. On the interpretation of number and classifiers

    NARCIS (Netherlands)

    Cheng, L.L.; Doetjes, J.S.; Sybesma, R.P.E.; Zamparelli, R.

    2012-01-01

    Mandarin and Cantonese, both of which are numeral classifier languages, present an interesting puzzle concerning a compositional account of number in the various forms of nominals. First, bare nouns are number neutral (or vague in number). Second, cl-noun combinations appear to have different

  5. Pragmatics of classifier use in Chinese discourse

    African Journals Online (AJOL)

    KATEVG

    The present study examines a particular syntactic phenomenon in Chinese discourse, namely complex noun phrases (CNPs), and investigates the occurrence and distribution of the various forms of such constructions. The study focuses on the presence and absence of classifier phrases that modify CNPs, and explores, ...

  6. Embedded feature ranking for ensemble MLP classifiers.

    Science.gov (United States)

    Windeatt, Terry; Duangsoithong, Rakkrit; Smith, Raymond

    2011-06-01

    A feature ranking scheme for multilayer perceptron (MLP) ensembles is proposed, along with a stopping criterion based upon the out-of-bootstrap estimate. To solve multi-class problems feature ranking is combined with modified error-correcting output coding. Experimental results on benchmark data demonstrate the versatility of the MLP base classifier in removing irrelevant features.

  7. Classifying web pages with visual features

    NARCIS (Netherlands)

    de Boer, V.; van Someren, M.; Lupascu, T.; Filipe, J.; Cordeiro, J.

    2010-01-01

    To automatically classify and process web pages, current systems use the textual content of those pages, including both the displayed content and the underlying (HTML) code. However, a very important feature of a web page is its visual appearance. In this paper, we show that using generic visual

  8. Feature selection based classifier combination approach for ...

    Indian Academy of Sciences (India)

    3.2c Dempster-Shafer rule based classifier combination: Dempster–Shafer (DS) method is based on the evidence theory, proposed by Glen Shafer as a way to represent cognitive knowledge. Here the probability is obtained using belief function instead of using the Bayesian distribution. Prob- ability values are assigned to a ...

  9. MScanner: a classifier for retrieving Medline citations.

    Science.gov (United States)

    Poulter, Graham L; Rubin, Daniel L; Altman, Russ B; Seoighe, Cathal

    2008-02-19

    Keyword searching through PubMed and other systems is the standard means of retrieving information from Medline. However, ad-hoc retrieval systems do not meet all of the needs of databases that curate information from literature, or of text miners developing a corpus on a topic that has many terms indicative of relevance. Several databases have developed supervised learning methods that operate on a filtered subset of Medline, to classify Medline records so that fewer articles have to be manually reviewed for relevance. A few studies have considered generalisation of Medline classification to operate on the entire Medline database in a non-domain-specific manner, but existing applications lack speed, available implementations, or a means to measure performance in new domains. MScanner is an implementation of a Bayesian classifier that provides a simple web interface for submitting a corpus of relevant training examples in the form of PubMed IDs and returning results ranked by decreasing probability of relevance. For maximum speed it uses the Medical Subject Headings (MeSH) and journal of publication as a concise document representation, and takes roughly 90 seconds to return results against the 16 million records in Medline. The web interface provides interactive exploration of the results, and cross validated performance evaluation on the relevant input against a random subset of Medline. We describe the classifier implementation, cross validate it on three domain-specific topics, and compare its performance to that of an expert PubMed query for a complex topic. In cross validation on the three sample topics against 100,000 random articles, the classifier achieved excellent separation of relevant and irrelevant article score distributions, ROC areas between 0.97 and 0.99, and averaged precision between 0.69 and 0.92. MScanner is an effective non-domain-specific classifier that operates on the entire Medline database, and is suited to retrieving topics for which

  10. Carbon footprint and ammonia emissions of California beef production systems.

    Science.gov (United States)

    Stackhouse-Lawson, K R; Rotz, C A; Oltjen, J W; Mitloehner, F M

    2012-12-01

    Beef production is a recognized source of greenhouse gas (GHG) and ammonia (NH(3)) emissions; however, little information exists on the net emissions from beef production systems. A partial life cycle assessment (LCA) was conducted using the Integrated Farm System Model (IFSM) to estimate GHG and NH(3) emissions from representative beef production systems in California. The IFSM is a process-level farm model that simulates crop growth, feed production and use, animal growth, and the return of manure nutrients back to the land to predict the environmental impacts and economics of production systems. Ammonia emissions are determined by summing the emissions from animal housing facilities, manure storage, field applied manure, and direct deposits of manure on pasture and rangeland. All important sources and sinks of methane, nitrous oxide, and carbon dioxide are predicted from primary and secondary emission sources. Primary sources include enteric fermentation, manure, cropland used in feed production, and fuel combustion. Secondary emissions occur during the production of resources used on the farm, which include fuel, electricity, machinery, fertilizer, and purchased animals. The carbon footprint is the net exchange of all GHG in carbon dioxide equivalent (CO(2)e) units per kg of HCW produced. Simulated beef production systems included cow-calf, stocker, and feedlot phases for the traditional British beef breeds and calf ranch and feedlot phases for Holstein steers. An evaluation of differing production management strategies resulted in ammonia emissions ranging from 98 ± 13 to 141 ± 27 g/kg HCW and carbon footprints of 10.7 ± 1.4 to 22.6 ± 2.0 kg CO(2)e/kg HCW. Within the British beef production cycle, the cow-calf phase was responsible for 69 to 72% of total GHG emissions with 17 to 27% from feedlot sources. Holstein steers that entered the beef production system as a by-product of dairy production had the lowest carbon footprint because the emissions

  11. Semen quality of fertile US males in relation to their mothers' beef consumption during pregnancy.

    Science.gov (United States)

    Swan, S H; Liu, F; Overstreet, J W; Brazil, C; Skakkebaek, N E

    2007-06-01

    BACKGROUND To look at possible long-term risks from anabolic steroids and other xenobiotics in beef, we examined men's semen quality in relation to their mother's self-reported beef consumption during pregnancy. The study was carried out in five US cities between 1999 and 2005. We used regression analyses to examine semen parameters in 387 partners of pregnant women in relation to the amount of beef their mothers reported eating while pregnant. Mothers' beef consumption was also analysed in relation to the son's history of previous subfertility. RESULTS Sperm concentration was inversely related to mothers' beef meals per week (P = 0.041). In sons of "high beef consumers" (>7 beef meals/week), sperm concentration was 24.3% lower (P = 0.014) and the proportion of men with sperm concentration below 20 x 10(6)/ml was three times higher (17.7 versus 5.7%, P = 0.002) than in men whose mothers ate less beef. A history of previous subfertility was also more frequent among sons of "high beef consumers" (P = 0.015). Sperm concentration was not significantly related to mother's consumption of other meat or to the man's consumption of any meat. CONCLUSIONS These data suggest that maternal beef consumption, and possibly xenobiotics in beef, may alter a man's testicular development in utero and adversely affect his reproductive capacity.

  12. The effect of technology information on consumer expectations and liking of beef

    DEFF Research Database (Denmark)

    van Wezemael, Lynn; Ueland, Øydis; Rødbotten, Rune

    2012-01-01

    European consumers increasingly attach value to process characteristics of food. Although beef technologies are hardly communicated to consumers, providing consumer-oriented information about technology application might increase perceived transparency and consumer acceptance. This study...... investigates how information about beef technologies influences consumer expectations and liking of beef. Beef consumers in Belgium (n=108) and Norway (n=110) participated in an information experiment combined with sensory testing in which each consumer tasted three beef muscles treated with different...... technologies: unprocessed tenderloin M. Psoas major, muscle profiled M. Infraspinatus, and marinated (by injection) M. Semitendinosus. The findings indicate that detailed information about beef technologies can enhance consumers' expectations and liking of beef. However, this effect differs between countries...

  13. Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage.

    Science.gov (United States)

    Lee, Na-Kyoung; Kim, Hyoun Wook; Lee, Joo Yeon; Ahn, Dong Uk; Kim, Cheon-Jei; Paik, Hyun-Dong

    2015-01-01

    The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, the number of mesophilic bacteria and B. cereus increased unlikely for beef jerky with nisin. B. cereus started to grow after 3 d in 100 IU nisin/g treatment, and after 21 d in 500 IU nisin/g treatment. The results suggest that nisin could be an effective approach to extend the shelf-life, and improve the microbial safety of beef jerky, during storage.

  14. Classifying features in CT imagery: accuracy for some single- and multiple-species classifiers

    Science.gov (United States)

    Daniel L. Schmoldt; Jing He; A. Lynn Abbott

    1998-01-01

    Our current approach to automatically label features in CT images of hardwood logs classifies each pixel of an image individually. These feature classifiers use a back-propagation artificial neural network (ANN) and feature vectors that include a small, local neighborhood of pixels and the distance of the target pixel to the center of the log. Initially, this type of...

  15. 22 CFR 125.3 - Exports of classified technical data and classified defense articles.

    Science.gov (United States)

    2010-04-01

    ... 22 Foreign Relations 1 2010-04-01 2010-04-01 false Exports of classified technical data and classified defense articles. 125.3 Section 125.3 Foreign Relations DEPARTMENT OF STATE INTERNATIONAL TRAFFIC... in the Department of Defense National Industrial Security Program Operating Manual (unless such...

  16. Relação entre preço da carne bovina e do animal comercializado em Cuiabá, MT = Relationship between the prices of cattle beef and animal negotiated in Cuiabá, MT

    Directory of Open Access Journals (Sweden)

    Tatiane Beloni

    2017-04-01

    evaluated variables were arroba price of Steers/Bullock and Cowin Cuiabá region, and the cuts: Sirloin Steak, Top Sirloin CAP, Topside, Chuck, Shank and Hump Steak, in the State of Mato Grosso. A descriptive analysis was carried out by determining correlation coefficients and regression analysis, using data available in weekly bulletins from the Instituto Mato-Grossense de Economia Agropecuária from November 2013 to October 2016. High correlation coefficients were obtained between cuts prices and the arroba price of Steers/Bullock and of Cow. The regression equations generated showed high coefficients of determination. The behavior of cut prices was variable over time, as it is affected by arroba price of Steers/Bullock and Cow. These, in turn, have their prices influenced mainly by the supply of matrices for slaughter, by the climate and by economic factors. The prices of the beef cuts studied are strongly and positively related to the arroba prices of Steers/Bullock and Cow, allowing their estimation from empirical models.

  17. Using Evolving Fuzzy Classifiers to Classify Consumers with Different Model Architectures

    Science.gov (United States)

    Zhao, Rong; Chai, Chunlai; Zhou, Xiaowei

    This study introduces two alternative methods for evolving fuzzy classifiers (eClass and FLEXFIS-CLass) in order to classify consumers into different categories for directing marketing purposes. We describe in detail the learning mechanisms of these classifiers and different types of model architectures including single model architectures (SM) and multi-model architectures (MM). Note that single-model architectures have different consequents: singletons corresponding to class labels, linear consequents regressing over the features and eClass MIMO which is applicable in multi-class classification. Furthermore, we place emphasis on classification accuracy and effectiveness of these approaches and compare the proposed classifiers with well-established ones, such as CART and k-NN, and also popular SVM method. The result indicates that they compare favorably with others in term of precision. With these different model architectures, managers can use the introduced approaches to classify consumers to their categories and determine the most profitable decisions.

  18. Chemical basis for beef charqui meat texture

    Directory of Open Access Journals (Sweden)

    Elza Y. Youssef

    2007-07-01

    Full Text Available This work evaluated the relationship of charqui meat (CHM chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (pEste trabalho avaliou a relação entre a composição química aproximada do charque (CHM com a maciez durante todas as etapas de sua produção. CHM foi produzida do m. Vastus lateralis bovino (patinho de aproximadamente 4-5 anos de idade. A força de cisalhamento do charque cru mostrou o valor aproximado de 3 vezes maior em dureza comparada à matéria prima enquanto que no caso do CHM cozido houve 6 vezes maior em aumento sob as mesmas condições.O índice de umidade diminui de 39 a 58% (p<0,05 para CHM cru e cozido, respectivamente, em relação à matéria prima. O modelo matemático da influência destes componentes mostrou que a força de cisalhamento aumentou exponencialmente com a perda de umidade. A textura do charque é o resultado da associação de multifatores envolvendo proteínas miofibrilares que provocam eventos bioquímicos dinâmicos como a sua ligação com as moléculas da água. É a quantidade destas que determina a textura final do charque.

  19. Nutritional Quality of Beef Produced in Chile from Different Production Systems Calidad Nutricional de Carne obtenida de Diferentes Sistemas Productivos

    Directory of Open Access Journals (Sweden)

    Rodrigo Morales

    2012-03-01

    Full Text Available In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat markets. However, there is limited scientific information about the nutritional quality of beef from Chile. The aim of the present study was to evaluate the nutritional quality of beef produced in Chile from different production systems classified according to the type of finishing diet. Two-hundred and five animals from 13 livestock farms were used, 80 steers were finished on grazing pasture, 79 on pasture supplemented with grain or concentrate and 46 steers were finished on a typical feedlot system in the central zone of Chile. Longissimus thoracis intramuscular fat, fatty acid composition and cholesterol content were determined. Beef from pasture-fed animals showed higher content of vaccenic acid (C18:1 trans-11 rumenic acid (CLA cis-9 trans-11 and n-3 fatty acids, and lower n-6:n-3 ratio than beef from feedlot animals. However, Chilean beef from the three production systems showed similar intramuscular fat percentages and a n-6:n-3 ratio lower than 4.0. Results indicate that the Longissimus muscle from Chilean beef could be recommended as a source of red meat for a healthy diet.En los últimos anos, el sector de carne bovina en Chile ha desarrollado un notable avance a nivel de mejoramiento de procesos de producción, aseguramiento de calidad, y certificación exportadora. Sin embargo, existe poca información disponible sobre la calidad nutricional de la carne producida en Chile. En el presente estudio se evaluó la calidad nutricional de la carne producida en Chile en diferentes sistemas de producción clasificados de acuerdo con el tipo de acabado. Se evaluó la carne de 205 animales de 13 predios: 80 novillos se finalizaron a pastoreo, 79 fueron finalizados a pastoreo más suplementación, mientras que 46 se terminaron en un típico feedlot de la zona central de Chile. En el músculo Longuissimus thoracis se determin

  20. Disassembly and Sanitization of Classified Matter

    International Nuclear Information System (INIS)

    Stockham, Dwight J.; Saad, Max P.

    2008-01-01

    The Disassembly Sanitization Operation (DSO) process was implemented to support weapon disassembly and disposition by using recycling and waste minimization measures. This process was initiated by treaty agreements and reconfigurations within both the DOD and DOE Complexes. The DOE is faced with disassembling and disposing of a huge inventory of retired weapons, components, training equipment, spare parts, weapon maintenance equipment, and associated material. In addition, regulations have caused a dramatic increase in the need for information required to support the handling and disposition of these parts and materials. In the past, huge inventories of classified weapon components were required to have long-term storage at Sandia and at many other locations throughout the DoE Complex. These materials are placed in onsite storage unit due to classification issues and they may also contain radiological and/or hazardous components. Since no disposal options exist for this material, the only choice was long-term storage. Long-term storage is costly and somewhat problematic, requiring a secured storage area, monitoring, auditing, and presenting the potential for loss or theft of the material. Overall recycling rates for materials sent through the DSO process have enabled 70 to 80% of these components to be recycled. These components are made of high quality materials and once this material has been sanitized, the demand for the component metals for recycling efforts is very high. The DSO process for NGPF, classified components established the credibility of this technique for addressing the long-term storage requirements of the classified weapons component inventory. The success of this application has generated interest from other Sandia organizations and other locations throughout the complex. Other organizations are requesting the help of the DSO team and the DSO is responding to these requests by expanding its scope to include Work-for- Other projects. For example

  1. Reduction of Staphylococcus Spp. in jerked beef samples after irradiation with Co-60

    International Nuclear Information System (INIS)

    Silva, Marcio de Albuquerque

    2015-01-01

    This work aimed to isolate and identify Staphylococcus genus microorganisms in jerked beef before and after radiation doses between 2, 4 and 6kGy. Jerked beef samples were obtained on a Recife-PE supermarket network and divided into three lots. Under sterile conditions, the meat was cut and weighed. Sub-samples were assigned to the control group and to the irradiation source of cobalt-60 on doses of 2, 4 and 6kGy. The sub-samples were added to an Erlenmeyer flask with 225 ml of sterile water and stirred for 15 minutes creating wash water, and another part was added to an Erlenmeyer flask with 225 ml of sterile distilled water that was at rest at room temperature for 14 hours there is the formation of a water desalting. 1μL aliquots of this water was removed and sown by depletion in sheep blood agar medium and incubated at 35 °C for 24 hours for analysis of bacterial growth. After Gram staining colonies classified as Gram positive arranged in bunches were subjected to biochemical tests for identification. Were isolated and identified 94 strains of the genus Staphylococcus being 72 (76%) of the control group and 22 (24%) after irradiation. Of the 22 isolates, after irradiation, with 2 kGy 7 species were identified as Staphylococcus succinus, Staphylococcus carnosus sub. carnosus, Staphylococcus fleurettii, Staphylococcus saprophyticus sub. saprophyticus, Staphylococcus simulans, Staphylococcus auricularis all coagulase negative and coagulase positive Staphylococcus aureus sub. anaerobius. At a dose of 4kGy were identified six species: Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus intermedius, Staphylococcus warneri, Staphylococcus fleurettii, Staphylococcus aureus sub. anaerobius. Staphylococcus simulans, Staphylococcus saprophyticus sub. saprophyticus, and Staphylococcus lugdunensis were isolated and identified after a dose of 6 kGy. Was observed that irradiation significantly reduced microbial load, and increased dose decreased the number of

  2. Reduction of Staphylococcus Spp. in jerked beef samples after irradiation with Co-60

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Marcio de Albuquerque, E-mail: marcioalbuquerquesilva@gmail.com [Instituto Oswaldo Cruz (FIOCRUZ), Rio de Janeiro, RJ (Brazil). Laboratorio de Genomica Funcional e Bioinformatica; Costa, Maria Claudia V.Vicalvi; Junior, Carlos Eduardo de O.C.; Solidonio, Evelyne G.; Sena, Kesia Xisto F.R. de; Colaco, Waldeciro, E-mail: claudiavicalvi@hotmail.com, E-mail: oliveiracosta@msn.com, E-mail: evelyne_solidonio@yahoo.com.br, E-mail: wcolaco@ufpe.com.br, E-mail: k.xisto@gmail.com [Universidade Federal de Pernambuco (UFPE), Recife (Brazil)

    2015-07-01

    This work aimed to isolate and identify Staphylococcus genus microorganisms in jerked beef before and after radiation doses between 2, 4 and 6kGy. Jerked beef samples were obtained on a Recife-PE supermarket network and divided into three lots. Under sterile conditions, the meat was cut and weighed. Sub-samples were assigned to the control group and to the irradiation source of cobalt-60 on doses of 2, 4 and 6kGy. The sub-samples were added to an Erlenmeyer flask with 225 ml of sterile water and stirred for 15 minutes creating wash water, and another part was added to an Erlenmeyer flask with 225 ml of sterile distilled water that was at rest at room temperature for 14 hours there is the formation of a water desalting. 1μL aliquots of this water was removed and sown by depletion in sheep blood agar medium and incubated at 35 °C for 24 hours for analysis of bacterial growth. After Gram staining colonies classified as Gram positive arranged in bunches were subjected to biochemical tests for identification. Were isolated and identified 94 strains of the genus Staphylococcus being 72 (76%) of the control group and 22 (24%) after irradiation. Of the 22 isolates, after irradiation, with 2 kGy 7 species were identified as Staphylococcus succinus, Staphylococcus carnosus sub. carnosus, Staphylococcus fleurettii, Staphylococcus saprophyticus sub. saprophyticus, Staphylococcus simulans, Staphylococcus auricularis all coagulase negative and coagulase positive Staphylococcus aureus sub. anaerobius. At a dose of 4kGy were identified six species: Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus intermedius, Staphylococcus warneri, Staphylococcus fleurettii, Staphylococcus aureus sub. anaerobius. Staphylococcus simulans, Staphylococcus saprophyticus sub. saprophyticus, and Staphylococcus lugdunensis were isolated and identified after a dose of 6 kGy. Was observed that irradiation significantly reduced microbial load, and increased dose decreased the number of

  3. Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.

    Science.gov (United States)

    Bonny, S P F; Hocquette, J-F; Pethick, D W; Legrand, I; Wierzbicki, J; Allen, P; Farmer, L J; Polkinghorne, R J; Gardner, G E

    2017-08-01

    Quantifying consumer responses to beef across a broad range of demographics, nationalities and cooking methods is vitally important for any system evaluating beef eating quality. On the basis of previous work, it was expected that consumer scores would be highly accurate in determining quality grades for beef, thereby providing evidence that such a technique could be used to form the basis of and eating quality grading system for beef. Following the Australian MSA (Meat Standards Australia) testing protocols, over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia tasted cooked beef samples, then allocated them to a quality grade; unsatisfactory, good-every-day, better-than-every-day and premium. The consumers also scored beef samples for tenderness, juiciness, flavour-liking and overall-liking. The beef was sourced from all countries involved in the study and cooked by four different cooking methods and to three different degrees of doneness, with each experimental group in the study consisting of a single cooking doneness within a cooking method for each country. For each experimental group, and for the data set as a whole, a linear discriminant function was calculated, using the four sensory scores which were used to predict the quality grade. This process was repeated using two conglomerate scores which are derived from weighting and combining the consumer sensory scores for tenderness, juiciness, flavour-liking and overall-liking, the original meat quality 4 score (oMQ4) (0.4, 0.1, 0.2, 0.3) and current meat quality 4 score (cMQ4) (0.3, 0.1, 0.3, 0.3). From the results of these analyses, the optimal weightings of the sensory scores to generate an 'ideal meat quality 4 score (MQ4)' for each country were calculated, and the MQ4 values that reflected the boundaries between the four quality grades were determined. The oMQ4 weightings were far more accurate in categorising European meat samples than the cMQ4 weightings, highlighting that

  4. Neural Classifier Construction using Regularization, Pruning

    DEFF Research Database (Denmark)

    Hintz-Madsen, Mads; Hansen, Lars Kai; Larsen, Jan

    1998-01-01

    In this paper we propose a method for construction of feed-forward neural classifiers based on regularization and adaptive architectures. Using a penalized maximum likelihood scheme, we derive a modified form of the entropic error measure and an algebraic estimate of the test error. In conjunctio...... with optimal brain damage pruning, a test error estimate is used to select the network architecture. The scheme is evaluated on four classification problems.......In this paper we propose a method for construction of feed-forward neural classifiers based on regularization and adaptive architectures. Using a penalized maximum likelihood scheme, we derive a modified form of the entropic error measure and an algebraic estimate of the test error. In conjunction...

  5. Toward an efficient Photometric Supernova Classifier

    Science.gov (United States)

    McClain, Bradley

    2018-01-01

    The Sloan Digital Sky Survey Supernova Survey (SDSS) discovered more than 1,000 Type Ia Supernovae, yet less than half of these have spectroscopic measurements. As wide-field imaging telescopes such as The Dark Energy Survey (DES) and the Panoramic Survey Telescope and Rapid Response System (Pan-STARRS) discover more supernovae, the need for accurate and computationally cheap photometric classifiers increases. My goal is to use a photometric classification algorithm based on Sncosmo, a python library for supernova cosmology analysis, to reclassify previously identified Hubble SN and other non-spectroscopically confirmed surveys. My results will be compared to other photometric classifiers such as PSNID and STARDUST. In the near future, I expect to have the algorithm validated with simulated data, optimized for efficiency, and applied with high performance computing to real data.

  6. Comparing cosmic web classifiers using information theory

    International Nuclear Information System (INIS)

    Leclercq, Florent; Lavaux, Guilhem; Wandelt, Benjamin; Jasche, Jens

    2016-01-01

    We introduce a decision scheme for optimally choosing a classifier, which segments the cosmic web into different structure types (voids, sheets, filaments, and clusters). Our framework, based on information theory, accounts for the design aims of different classes of possible applications: (i) parameter inference, (ii) model selection, and (iii) prediction of new observations. As an illustration, we use cosmographic maps of web-types in the Sloan Digital Sky Survey to assess the relative performance of the classifiers T-WEB, DIVA and ORIGAMI for: (i) analyzing the morphology of the cosmic web, (ii) discriminating dark energy models, and (iii) predicting galaxy colors. Our study substantiates a data-supported connection between cosmic web analysis and information theory, and paves the path towards principled design of analysis procedures for the next generation of galaxy surveys. We have made the cosmic web maps, galaxy catalog, and analysis scripts used in this work publicly available.

  7. Classifying objects in LWIR imagery via CNNs

    Science.gov (United States)

    Rodger, Iain; Connor, Barry; Robertson, Neil M.

    2016-10-01

    The aim of the presented work is to demonstrate enhanced target recognition and improved false alarm rates for a mid to long range detection system, utilising a Long Wave Infrared (LWIR) sensor. By exploiting high quality thermal image data and recent techniques in machine learning, the system can provide automatic target recognition capabilities. A Convolutional Neural Network (CNN) is trained and the classifier achieves an overall accuracy of > 95% for 6 object classes related to land defence. While the highly accurate CNN struggles to recognise long range target classes, due to low signal quality, robust target discrimination is achieved for challenging candidates. The overall performance of the methodology presented is assessed using human ground truth information, generating classifier evaluation metrics for thermal image sequences.

  8. Ensembles of Classifiers based on Dimensionality Reduction

    OpenAIRE

    Schclar, Alon; Rokach, Lior; Amit, Amir

    2013-01-01

    We present a novel approach for the construction of ensemble classifiers based on dimensionality reduction. Dimensionality reduction methods represent datasets using a small number of attributes while preserving the information conveyed by the original dataset. The ensemble members are trained based on dimension-reduced versions of the training set. These versions are obtained by applying dimensionality reduction to the original training set using different values of the input parameters. Thi...

  9. A Bayesian classifier for symbol recognition

    OpenAIRE

    Barrat , Sabine; Tabbone , Salvatore; Nourrissier , Patrick

    2007-01-01

    URL : http://www.buyans.com/POL/UploadedFile/134_9977.pdf; International audience; We present in this paper an original adaptation of Bayesian networks to symbol recognition problem. More precisely, a descriptor combination method, which enables to improve significantly the recognition rate compared to the recognition rates obtained by each descriptor, is presented. In this perspective, we use a simple Bayesian classifier, called naive Bayes. In fact, probabilistic graphical models, more spec...

  10. Classifying Variable Sources in SDSS Stripe 82

    Science.gov (United States)

    Willecke Lindberg, Christina

    2018-01-01

    SDSS (Sloan Digital Sky Survey) Stripe 82 is a well-documented and researched region of the sky that does not have all of its ~67,500 variable objects labeled. By collecting data and consulting different catalogs such as the Catalina Survey, we are able to slowly cross-match more objects and add classifications within the Stripe 82 catalog. Such matching is performed either by pairing SDSS identification numbers, or by converting and comparing the coordinates of every object within the Stripe 82 catalog to every object within the classified catalog, such as the Catalina Survey catalog. If matching is performed with converted coordinates, a follow-up check is performed to ascertain that the magnitudes of the paired objects are within a reasonable margin of error and that objects have not been mismatched. Once matches have been confirmed, the light curves of classified objects can then be used to determine features that most effectively separate the different types of variable objects in feature spaces. By classifying variable objects, we can construct a reference for subsequent large research surveys, such as LSST (the Large Synoptic Survey Telescope), that could utilize SDSS data as a training set for its own classifications.

  11. SVM classifier on chip for melanoma detection.

    Science.gov (United States)

    Afifi, Shereen; GholamHosseini, Hamid; Sinha, Roopak

    2017-07-01

    Support Vector Machine (SVM) is a common classifier used for efficient classification with high accuracy. SVM shows high accuracy for classifying melanoma (skin cancer) clinical images within computer-aided diagnosis systems used by skin cancer specialists to detect melanoma early and save lives. We aim to develop a medical low-cost handheld device that runs a real-time embedded SVM-based diagnosis system for use in primary care for early detection of melanoma. In this paper, an optimized SVM classifier is implemented onto a recent FPGA platform using the latest design methodology to be embedded into the proposed device for realizing online efficient melanoma detection on a single system on chip/device. The hardware implementation results demonstrate a high classification accuracy of 97.9% and a significant acceleration factor of 26 from equivalent software implementation on an embedded processor, with 34% of resources utilization and 2 watts for power consumption. Consequently, the implemented system meets crucial embedded systems constraints of high performance and low cost, resources utilization and power consumption, while achieving high classification accuracy.

  12. Optimization of short amino acid sequences classifier

    Science.gov (United States)

    Barcz, Aleksy; Szymański, Zbigniew

    This article describes processing methods used for short amino acid sequences classification. The data processed are 9-symbols string representations of amino acid sequences, divided into 49 data sets - each one containing samples labeled as reacting or not with given enzyme. The goal of the classification is to determine for a single enzyme, whether an amino acid sequence would react with it or not. Each data set is processed separately. Feature selection is performed to reduce the number of dimensions for each data set. The method used for feature selection consists of two phases. During the first phase, significant positions are selected using Classification and Regression Trees. Afterwards, symbols appearing at the selected positions are substituted with numeric values of amino acid properties taken from the AAindex database. In the second phase the new set of features is reduced using a correlation-based ranking formula and Gram-Schmidt orthogonalization. Finally, the preprocessed data is used for training LS-SVM classifiers. SPDE, an evolutionary algorithm, is used to obtain optimal hyperparameters for the LS-SVM classifier, such as error penalty parameter C and kernel-specific hyperparameters. A simple score penalty is used to adapt the SPDE algorithm to the task of selecting classifiers with best performance measures values.

  13. Evolving edited k-nearest neighbor classifiers.

    Science.gov (United States)

    Gil-Pita, Roberto; Yao, Xin

    2008-12-01

    The k-nearest neighbor method is a classifier based on the evaluation of the distances to each pattern in the training set. The edited version of this method consists of the application of this classifier with a subset of the complete training set in which some of the training patterns are excluded, in order to reduce the classification error rate. In recent works, genetic algorithms have been successfully applied to determine which patterns must be included in the edited subset. In this paper we propose a novel implementation of a genetic algorithm for designing edited k-nearest neighbor classifiers. It includes the definition of a novel mean square error based fitness function, a novel clustered crossover technique, and the proposal of a fast smart mutation scheme. In order to evaluate the performance of the proposed method, results using the breast cancer database, the diabetes database and the letter recognition database from the UCI machine learning benchmark repository have been included. Both error rate and computational cost have been considered in the analysis. Obtained results show the improvement achieved by the proposed editing method.

  14. Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice.

    Directory of Open Access Journals (Sweden)

    Christina Steppeler

    Full Text Available The International Agency for Research on Cancer has classified red meat as "probably carcinogenic to humans" (Group 2A. In mechanistic studies exploring the link between intake of red meat and CRC, heme iron, the pigment of red meat, is proposed to play a central role as a catalyzer of luminal lipid peroxidation and cytotoxicity. In the present work, the novel A/J Min/+ mouse was used to investigate the effects of dietary beef, pork, chicken, or salmon (40% muscle food (dry weight and 60% powder diet on Apc-driven intestinal carcinogenesis, from week 3-13 of age. Muscle food diets did not differentially affect carcinogenesis in the colon (flat ACF and tumors. In the small intestine, salmon intake resulted in a lower tumor size and load than did meat from terrestrial animals (beef, pork or chicken, while no differences were observed between the effects of white meat (chicken and red meat (pork and beef. Additional results indicated that intestinal carcinogenesis was not related to dietary n-6 polyunsaturated fatty acids, intestinal formation of lipid peroxidation products (thiobarbituric acid reactive substances, TBARS, or cytotoxic effects of fecal water on Apc-/+ cells. Notably, the amount of heme reaching the colon appeared to be relatively low in this study. The greatest tumor load was induced by the reference diet RM1, underlining the importance of the basic diets in experimental CRC. The present study in A/J Min/+ mice does not support the hypothesis of a role of red meat in intestinal carcinogenesis.

  15. Nutrient analysis of the Beef Alternative Merchandising cuts.

    Science.gov (United States)

    Desimone, T L; Acheson, R A; Woerner, D R; Engle, T E; Douglass, L W; Belk, K E

    2013-03-01

    The objective of this study was to generate raw and cooked nutrient composition data to identify Quality Grade differences in proximate values for eight Beef Alternative Merchandising (BAM) cuts. The data generated will be used to update the nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Beef Rib, Oven-Prepared, Beef Loin, Strip Loin, and Beef Loin, Top Sirloin Butt subprimals were collected from a total of 24 carcasses from four packing plants. The carcasses were a combination of USDA Yield Grades 2 (n=12) and 3 (n=12), USDA Quality Grades upper two-thirds Choice (n=8), low Choice (n=8), and Select (n=8), and two genders, steer (n=16) and heifer (n=8). After aging, subprimals were fabricated into the BAM cuts, dissected, and nutrient analysis was performed. Sample homogenates from each animal were homogenized and composited for analysis of the following: proximate analysis, long chain and trans-fatty acids, conjugated linoleic acid, total cholesterol, vitamin B-12, and selenium. This study identified seven BAM cuts from all three Quality Grades that qualify for USDA Lean; seven Select cuts that qualify for USDA Extra Lean; and three Select cuts that qualify for the American Heart Association's Heart Healthy Check. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. Determinants and opportunities for commercial marketing of beef ...

    African Journals Online (AJOL)

    The objective of this study was to examine the factors influencing smallholder producers' potential to sell cattle and identify marketing opportunities for sustainable beef production in South Africa. A total of 95 structured questionnaires was administered to the Ncorha and Gxwalibomvu communities in the Eastern Cape ...

  17. In Vitro Iron Availability from Insects and Sirloin Beef.

    Science.gov (United States)

    Latunde-Dada, Gladys O; Yang, Wenge; Vera Aviles, Mayra

    2016-11-09

    Interest in the consumption of insects (entomophagy) as an alternative environmentally sustainable source of protein in the diet of humans has recently witnessed a surge. Knowledge of the nutrient composition and, in particular, the bioavailability of minerals from insects is currently sparse. This study evaluated the availability of Fe, Ca, Cu, Mg, Mn, and Zn from four commonly eaten insects and compared these to sirloin beef. Soluble iron from the samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Iron bioavailability was determined using an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin (a surrogate marker for iron absorption) in Caco-2 cells. Cricket and sirloin beef had comparably higher levels of Fe, Ca, and Mn than grasshopper, meal, and buffalo worms. However, iron solubility was significantly higher from the insect samples than from beef. The complementation of whole-wheat flour with insect or beef protein resulted in overall decreases in mineral content and iron solubility in the composite mixtures. Collectively, the data show that grasshopper, cricket, and mealworms contain significantly higher chemically available Ca, Cu, Mg, Mn, and Zn than sirloin. However, buffalo worms and sirloin exhibited higher iron bioavailability comparable to that of FeSO 4 . Commonly consumed insect species could be excellent sources of bioavailable iron and could provide the platform for an alternative strategy for increased mineral intake in the diets of humans.

  18. Management characteristics of beef cattle production in Hawaii

    Science.gov (United States)

    A comprehensive life cycle assessment of the United States’ beef value chain requires the collection of region-specific data for accurate characterization of the country’s diverse production practices. Cattle production in Hawaii is very different from the rest of the country due to its unique ecosy...

  19. Physical and chemical properties of selected beef muscles infused ...

    African Journals Online (AJOL)

    In the present investigation, the biceps femoris (BF, silverside), rectus femoris muscle (RF), semitendinosus muscle (ST, eye of the silverside), supraspinatus muscle (SS, scotch fillet) and longissimus et lumborum muscles from the left side of beef carcasses were infused, 3 d post mortem, with a blend consisting of various ...

  20. Measuring beef production in the cow herd | Klosterman | South ...

    African Journals Online (AJOL)

    South African Journal of Animal Science. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 11, No 2 (1981) >. Log in or Register to get access to full text downloads. Username, Password, Remember me, or Register. Measuring beef production in the cow herd.

  1. Variance component estimation on female fertility traits in beef cattle ...

    African Journals Online (AJOL)

    The purpose of this review is to define possible breeding objectives for Southern African beef cattle farmers and to review different means of expressing genetic reproductive merit. The breeding objective considered was to maximize the number of calves born or weaned for a given number of cows in a herd under prevailing ...

  2. Scrotal circumference in young beef bulls: Relationships to growth ...

    African Journals Online (AJOL)

    Keywords: Young beef bulls, scrotal circumference, growth para- meters, compatible. 149 ... dairy cattle, but natural mating accounts for most of the pregnancies .... quality and fertility. S. Afr. J. Anim. Sci. 5, 31. SWANEPOEL, F.J.C. & HEYNS, H., 1986. Relationships between growth parameters and scrotal circumference in.

  3. National genetic improvement programmes in the United States beef ...

    African Journals Online (AJOL)

    National genetic improvement programmes in the United States beef industry. L.L. Benyshek* and J.K. Bertrand ... cattle industry is accepting, in fact, demanding estimates of genetic values on yearling bulls. Single and multiple analy- ses are ... teristic in a directed fashion without change of the genetic material (mutation) or ...

  4. Factors influencing Consumer Preference for Fresh Beef in Sokoto ...

    African Journals Online (AJOL)

    SH

    IJAAAR 9 (1&2): 106-112, 2013 International Journal of Applied Agricultural and Apicultural Research. © Faculty ... 1Department of Agricultural Economics, and 2Department of Animal Science, Usmanu Danfodiyo. University ... Factors identified were; household size, educational level, occupation, expenditure on beef, and.

  5. Validating the breeding value for maternal preweaning gain in beef ...

    African Journals Online (AJOL)

    Validating the breeding value for maternal preweaning gain in beef cattle with measured milk production. MD MacNeil, VR Leesburg, TB Mott. Abstract. The objective of this research was to validate the maternal breeding value for preweaning gain as a predictor of genetic differences in milk production. Phenotypic variation ...

  6. Botswana's Beef Global Commodity Chain: Explaining the Resistance to Change

    Science.gov (United States)

    Ransom, Elizabeth

    2011-01-01

    In an era of increasing global agricultural trade, many firms and farms seek to upgrade their agricultural commodity chains to become better integrated into global markets. Utilizing a global commodity chain (GCC) approach, this analysis unravels the challenges to and the potential consequences of upgrading Botswana's beef commodity chain.…

  7. Quantitative Analysis of Oxytetracycline Residue in Beef and ...

    African Journals Online (AJOL)

    This study showed that a high proportion of beef and chicken consumed in the cities contained violative levels of oxytetracycline residue arising possibly from indiscriminate antibiotics usage in Nigeria livestock industry. These could predispose meat consumers to the associated health risks of antibiotic residue. Regulatory ...

  8. Quality related principles of the South African beef classification ...

    African Journals Online (AJOL)

    This paper addresses the principles related to different grading and classification systems of the world with specific focus on beef quality related outcomes. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful as guidelines to those involved in the ...

  9. Comparative analysis of beef and fish consumption in Ekwusigo ...

    African Journals Online (AJOL)

    The study isolated and discussed the factors driving beef and fish consumption in Ekwusigo Local Government Area (L.G.A.) of Anambra State, Nigeria. Cross sectional data generated from 120 households randomly selected from five villages in Ekwusigo L.G.A was used. Descriptive statistics and regression analysis was ...

  10. Crossbreeding to increase beef production: additive and non ...

    African Journals Online (AJOL)

    GScholtz

    2013-06-06

    Jun 6, 2013 ... Keywords: Direct effects, heterosis, maternal effects, taurus, indicus, sanga. # Corresponding author: atheunissen@ncpg.gov.za. Introduction. Crossbreeding systems are employed mainly to improve the efficiency of beef production through the use of heritable difference among breeds and heterosis.

  11. Comparative determination of trimethylamine in fresh beef samples ...

    African Journals Online (AJOL)

    An investigation was carried out to determine the concentration of trimethylamine (TMA) in fresh samples of beef purchased from markets within Kaduna metropolis namely: Central Market, Sabo Market and Kawo Market. The analysis was carried out using spectrophotometry in which the levels of trimethylamine in 100 g of ...

  12. Characterization of beef cattle breeds by virtue of their performances ...

    African Journals Online (AJOL)

    Average growth and body weight data, which comprised 745 400 weaning records and 14 990 Phase C growth records of young bulls of 16 breeds were obtained from the National Beef Cattle Performance and Progeny Testing Scheme and used in this re-analysis to characterize breeds for a variety of important traits.

  13. Sustainable crossbreeding systems of beef cattle in the era of ...

    African Journals Online (AJOL)

    An effective way to reduce the carbon footprint from beef cattle would be to reduce the numbers and increase the production per animal, thereby improving their productivity. Sustainable crossbreeding systems can be an effective way to reduce GHG, as it has been shown to increase production. There are a wide range of ...

  14. Variance component estimation on female fertility traits in beef cattle

    African Journals Online (AJOL)

    Unknown

    The purpose of this review is to define possible breeding objectives for Southern African beef cattle farmers and to review ... records and weigh animals at birth, weaning, yearling age and 18 months of age. ..... calving ease between 2-year old dams and 3-year old dams with mature dams, were estimated to be 0.46 and.

  15. Beef-derived Mesoporous Carbon as Highly Efficient Support for ...

    African Journals Online (AJOL)

    NICO

    incorporated into the graphene layer but also formed a variety of functional groups, which likely play an important role in the dispersion of metal nanoparticles and the electrocatalytic process. Figure 10b shows the Pt 4f XPS analysis of PtRuIr/C-Beef and. PtRuIr/C catalysts, respectively. The two intense XPS peaks represent ...

  16. AN APPRAISAL OF BEEF BREEDING IN THE REPUBLIC OF ...

    African Journals Online (AJOL)

    yet to doubt the general theory and its mathematics and a very sound foundation therefore is available from which to develop furhter. Defining Characteristics of Economic Importance and their Meas,rres. Sheets (1933) was probably first in modern times to consider beef characteristics of economic importance and how best ...

  17. The U.S. beef cattle industry: The carbon footprint

    Science.gov (United States)

    This was an invited 20 minute oral presentation concerning the carbon footprint of the U.S. beef cattle industry. The audience at the workshop (about 30 people) included university professors and graduate students from agriculture and enviornmental sciences. The presentation included a brief revie...

  18. Brazilian beef produced on pastures: sustainable and healthy.

    Science.gov (United States)

    Lobato, J F P; Freitas, A K; Devincenzi, T; Cardoso, L L; Tarouco, J U; Vieira, R M; Dillenburg, D R; Castro, I

    2014-11-01

    With a herd of 209 million cattle, Brazilian beef production estimate for 2023 is 10,935 million tons, representing an increase of 28.9% and accounting for 20% of the world trade. Beef cattle production is constantly evolving; however, there are extremes, ranging from simple existing farm ranges to intensive forage systems, strategic supplementation, updated health and genetic improvement programs for the production of quality beef. This modern production is based on scientific research carried out at universities and other research institutions. A new generation of professionals with multidisciplinary knowledge and a holistic vision of the productive chain-proposed management practices to reduce greenhouse gas emissions in the production of grass-fed beef cattle, whose meat has high omega-3 and CLA contents. Age at slaughter of steers and of heifers at first mating, significant increases in the ratio calves/100 cows, adequate traceability for pastoral systems with hundreds or thousands of animals per farm and a more intense transference of technology are required. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Carcass characteristics of tropical beef cattle breeds (West African ...

    African Journals Online (AJOL)

    African Journal of Food, Agriculture, Nutrition and Development ... This preliminary study was conducted using 35 animals to provide a means of a more accurate estimation of live and carcass weights of three tropical cattle beef cattle; the Zebu (Plate1), the humpless West African shorthorn (WASH) (Plate2) and the Sanga ...

  20. Characterization of radiation-resistant vegetative bacteria in beef

    International Nuclear Information System (INIS)

    Welch, A.B.; Maxcy, R.B.

    1975-01-01

    Ground beef contains numerous microorganisms of various types. The commonly recognized bacteria are associated with current problems of spoilage. Irradiation, however, contributes a new factor through selective destruction of the microflora. The residual microorganisms surviving a nonsterilizing dose are predominantly gram-negative coccobacilli. Various classifications have been given, e.g., Moraxella, Acinetobacter, Achromobacter, etc. For a more detailed study of these radiation-resistant bacteria occurring in ground beef, an enrichment procedure was used for isolation. By means of morphological and biochemical tests, most of the isolates were found to be Moraxella, based on current classifications. The range of growth temperatures was from 2 to 50 C. These bacteria were relatively heat sensitive, e.g., D 10 of 5.4 min at 70 0 C or less. The radiation resistance ranged from D 10 values of 273 to 2,039 krad. Thus, some were more resistant than any presently recognized spores. A reference culture of Moraxella osloensis was irradiated under conditions comparable to the enrichment procedure used with the ground beef. The only apparent changes were in morphology and penicillin sensitivity. However, after a few subcultures these bacteria reverted to the characteristics of the parent strain. Thus, it is apparent that these isolates are a part of the normal flora of ground beef and not aberrant forms arising from the irradiation procedure. The significance, if any, of these bacteria is not presently recognized. (auth)

  1. Beef Production on Rotationally Grazed F1 Pennisetum Hybrid and ...

    African Journals Online (AJOL)

    Comparative studies of elephant grass and the F1 hybrids between the 'maiwa' cultivar of millet (Pennisetum americanum) and elephant grass (P. purpureum) indicated a superiority in quality of the hybrids. To ascertain this potential superiority animal performance was measured by estimating beef production on F1 ...

  2. Polymorphisms in the leptin gene promoter in Brazilian beef herds.

    Science.gov (United States)

    Guimarães, R C; Azevedo, J S N; Corrêa, S C; Campelo, J E G; Barbosa, E M; Gonçalves, E C; Silva Filho, E

    2016-12-02

    Brazil is the world's largest producer of beef cattle; however, the quality of its herds needs to be improved. The use of molecular markers as auxiliary tools in selecting animals for reproduction with high pattern for beef production would significantly improve the quality of the final beef product in Brazil. The leptin gene has been demonstrated to be an excellent candidate gene for bovine breeding. The objective of this study was to sequence and compare the leptin gene promoter of Brazil's important cattle breeds in order to identify polymorphisms in it. Blood samples of the Nellore, Guzerat, Tabapuã, and Senepol breeds were collected for genomic DNA extraction. The genomic DNA was used as a template for polymerase chain reaction (PCR) to amplify a 1575-bp fragment, which in turn was sequenced, aligned, and compared between animals of different breeds. Twenty-three single nucleotide polymorphic sites, including transitions and transversions, were detected at positions -1457, -1452, -1446, -1397, -1392, -1361, -1238, -963,-901, -578, -516, -483, -478, -470, -432, -430, -292, -282, -272, -211, -202, -170, and -147. Additionally, two insertion sites at positions -680 and -416 and two deletion sites at positions -1255 and -1059 were detected. As the promoter region of the leptin gene has been demonstrated to vary among breeds, these variations must be tested for their use as potential molecular markers for artificial selection of animals for enhanced beef production in different systems of bovine production in Brazil.

  3. Stress and adaptation in beef heifers. 2. Influence

    African Journals Online (AJOL)

    Stress and adaptation in beef heifers. 2. Influence of pen conditions on thyroid activity of Shorthoffi, ... 1971). The aim of the study was to determine the influence of penning on thyroxine concentrations of Shorthorn, ... intermediate (Bonsmara) types, were used in a switchback experimental design (Cochran & Cox, 1957).

  4. Assessment of beef microbial contamination at abattoir and retail ...

    African Journals Online (AJOL)

    A cross section study was conducted in Morogoro Municipality to assess microbial contamination in beef production chain from abattoir to retail meat shops during February to May, 2012. Questionnaire on abattoir and meat shop hygiene was administered to 60 respondents. Meat, meat in-contact surface swab and water ...

  5. Development of breeding objectives for beef cattle breeding ...

    African Journals Online (AJOL)

    ... traits influencing income and expense, derivation of economic values, choice of selection criteria, and estimation of phenotypic and genetic parameters. The modelling methods to derive economic weights can be divided into simulation, dynamic programming and profit functions. Keywords: Beef cattle, Breeding objectives ...

  6. Bacteriological Quality of Dried Sliced Beef (Kilishi) Sold In Ilorin ...

    African Journals Online (AJOL)

    DR. MIKE HORSFALL

    ABSTRACT: The bacteriological quality of dried sliced beef (kilishi) obtained from three selling points in. Ilorin metropolis was determined in order to ascertain its safety. The total bacterial count, Enterobacteriaceae count, Staphylococcus aureus count and E.coli counts were used as index of bacteriological quality. Samples.

  7. Population structure and genetic trends for indigenous African beef ...

    African Journals Online (AJOL)

    The aim of this study was to investigate population structure and genetic trends based on pedigree and performance records of five indigenous African beef cattle breeds (Afrikaner, Boran, Drakensberger, Nguni and Tuli) in South Africa. Pedigree completeness over six generations was higher than 88.5% in the first ...

  8. Potential use of gas sensors in beef manure nutrient content ...

    African Journals Online (AJOL)

    The purpose of this study was to develop a gas sensor array to estimate the manure nutrient contents. Three metal-oxide gas sensors including methane, ammonia and hydrogen sulfide were used. Forty manure samples were collected from four beef operations in Southwest North Dakota. Manure samples were sent to be ...

  9. Libido evaluation of virgin beef bulls | Crichton | South African ...

    African Journals Online (AJOL)

    South African Journal of Animal Science. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 15, No 1 (1985) >. Log in or Register to get access to full text downloads. Username, Password, Remember me, or Register. Libido evaluation of virgin beef bulls. JS Crichton ...

  10. Factors influencing Consumer Preference for Fresh Beef in Sokoto ...

    African Journals Online (AJOL)

    A total of 90 Household heads (15 from each of the six electoral wards of Sokoto metropolis) were randomly selected and interviewed to identify factors that affect preference for fresh beef and to determine the nature of the relationship. Factors identified were; household size, educational level, occupation, expenditure on ...

  11. The development of a production system for beef animals on ...

    African Journals Online (AJOL)

    Three years' results from a trial designed to develop a production system for a breeding herd of beef animals are presented. The trial, located in the northern Transvaal, comprised 30 ha of dryland Cenchrus ciliaris grazed by 30 cows and their calves. During the 1973/74, 1974/75 and 1975/76 seasons the pasture produced ...

  12. Pesticide Residues in Beef and Camel Meat From Slaughterhouses ...

    African Journals Online (AJOL)

    One hundred and fifty one beef (n=136) and camel (n=15) meat samples comprising mainly of adipose tissue were collected from animals slaughtered in 13 districts in Kenya for analysis of organophosphate and organochlorine pesticide residues. Gas chromatographic method (GLC) and ECD and FID was used for ...

  13. Towards a regional beef carcass classification system for Southern ...

    African Journals Online (AJOL)

    This is partly because the current beef carcass grading and classification systems used in the region value inappropriately carcasses from slow-maturing indigenous cattle breeds that are ideally suited to being marketed off natural pasture. The existing systems use carcass yield and quality attributes, but do not predict ...

  14. Supplementary winter feeding and reproduction of beef heifers on ...

    African Journals Online (AJOL)

    Supplementary winter feeding and reproduction of beef heifers on Dohne sourveld. JA Erasmus, HH Barnard. Abstract. No Abstract. Full Text: EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT · AJOL African Journals Online. HOW TO USE AJOL... for Researchers · for ...

  15. Effect of winter nutritional levels on subsequent growth of beef ...

    African Journals Online (AJOL)

    Effect of winter nutritional levels on subsequent growth of beef heifers in the. Highland Sourveld of Natal. A. van Niekerk* and R. Kernick. Department of Agriculture and Water Supply, Private Bag X9059, Pietermaritzburg 3200, Republic of South Africa. A.W. Lishman. Department of Animal Science, University of Natal, P.O. ...

  16. Manure total nitrogen flux from condensed tannin fed beef cattle

    Science.gov (United States)

    A study was conducted to determine the effects of three levels of condensed tannins fed to 27 beef feedyard steers on total nitrogen (N) flux from manure. Condensed tannins were fed at rates of 0, 0.5, and 1 percent of the daily ration on a dry matter basis. Manure and urine were collected over two ...

  17. Assessment of beef cattle fattening practices and its challenges in ...

    African Journals Online (AJOL)

    around Mekelle. Accordingly, data was collected from all (N=108) beef cattle fatteners in the study ... straints, such as shortage of feed (100%), shortage of land (78.7%), market problem (75.9%), and diseases ..... height, good body condition and big and stand-high hump, in addition to coat color and sex. According to the ...

  18. Crossbreeding to increase beef production: Additive and non ...

    African Journals Online (AJOL)

    Fitness is of paramount importance to efficient and profitable beef production. Thus, the objective of this study was to estimate genetic components of fitness traits measured in Afrikaner (A), Brahman (B), Charolais (C), Hereford (H) and Simmentaler (S). For this study, the fitness traits recorded were percentage of cows ...

  19. Effective extensive beef production as a prelude to feedlotting

    African Journals Online (AJOL)

    should be used when mating replacement heifers. The bull. By far the majority of beef females in South Africa are bred by natural service. Accepting that bulls contribute 50!1Joof the genetic make-up of each calf crop, it is imperative to pay attention to performance records when selecting a sire, as they indicate the real ...

  20. Safety of street vended meat products - chicken and beef suya ...

    African Journals Online (AJOL)

    leftover, heated, spiced and roasted suya of the following day, were collected from three locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption. The plate count ...

  1. Differentiation of pork from beef, chicken, mutton and chevon ...

    African Journals Online (AJOL)

    The detection of pork in various food products has been an important subject of study in many countries. The current study was aimed to differentiate pork from selected meats of beef, mutton, chevon and chicken based on their primary amino acid contents using reverse phase-high performance liquid chromatography ...

  2. Selection for beef traits and calving performance in Piemontese cattle

    NARCIS (Netherlands)

    Albera, A.

    2006-01-01

    Beef cattle selection programmes are usually focused on the improvement of production traits. However, also functional traits play an important role for the efficiency of animal production. Among these traits calving performance, affecting stillbirth of calves, fertility of cows, animal welfare and

  3. Water footprinting of pasture-based farms; beef and sheep.

    Science.gov (United States)

    Murphy, E; Curran, T P; Holden, N M; O'Brien, D; Upton, J

    2017-11-06

    In the context of water use for agricultural production, water footprints (WFs) have become an important sustainability indicator. To understand better the water demand for beef and sheep meat produced on pasture-based systems, a WF of individual farms is required. The main objective of this study was to determine the primary contributors to freshwater consumption up to the farm gate expressed as a volumetric WF and associated impacts for the production of 1 kg of beef and 1 kg of sheep meat from a selection of pasture-based farms for 2 consecutive years, 2014 and 2015. The WF included green water, from the consumption of soil moisture due to evapotranspiration, and blue water, from the consumption of ground and surface waters. The impact of freshwater consumption on global water stress from the production of beef and sheep meat in Ireland was also computed. The average WF of the beef farms was 8391 l/kg carcass weight (CW) of which 8222 l/kg CW was green water and 169 l/kg CW was blue water; water for the production of pasture (including silage and grass) contributed 88% to the WF, concentrate production - 10% and on-farm water use - 1%. The average stress-weighted WF of beef was 91 l H2O eq/kg CW, implying that each kg of beef produced in Ireland contributed to freshwater scarcity equivalent to the consumption of 91 l of freshwater by an average world citizen. The average WF of the sheep farms was 7672 l/kg CW of which 7635 l/kg CW was green water and 37 l/kg CW was blue water; water for the production of pasture contributed 87% to the WF, concentrate production - 12% and on-farm water use - 1%. The average stress-weighted WF was 2 l H2O eq/kg CW for sheep. This study also evaluated the sustainability of recent intensification initiatives in Ireland and found that increases in productivity were supported through an increase in green water use and higher grass yields per hectare on both beef and sheep farms.

  4. Consumer Attitude Toward the Issue of Selling Beef Mixed with Boar Meat (Sus sucrofa and the Intention to Purchase of Meat Consumers in Yogyakarta

    Directory of Open Access Journals (Sweden)

    B Guntoro

    2011-09-01

    Full Text Available Abstract. This research was aimed to explain the relationship between cognitive, affective and conative combined into the attitude components with the intention to purchase against the issue of mixed beef and boar meatselling in Yogyakarta. The sample of location was at Beringharjo market in which the issues of selling beef and boar meat was established. The research used survey method with interview and questionnaire whose validity and reliability had been proven. The sample of respondents was 80 buyers selected by purposive sampling method. The data were statistically tabulated and analyzed using Chi-square and Phi analyses. The results showed that most of the attitude components i.e. cognitive, affective and conative were classified in favorable category implying that the respondents were responsive and active to look for the information regarding the issue. There was dependent relationship between attitude of the respondents toward the mixed beef and boar meat selling and the intention to purchase it with weak relationship (Phi coefficient of 0.354. It was concluded that consumers’ attitude on the issue of circulation of beefmix with boar meat was to behave more consciously about the truth of the issue and to be worried about the mixed meat. Key Words: consumer’s attitude, purchasing intention, meat consumer Animal Production 13(3:173-179 (2011

  5. Market Impacts of Reducing the Prevalence of Bovine Respiratory Disease in United States Beef Cattle Feedlots

    Directory of Open Access Journals (Sweden)

    Kamina Keiko Johnson

    2017-11-01

    Full Text Available Bovine respiratory disease (BRD is a common endemic disease among North American feedlot cattle. BRD can lead to significant economic losses for individual beef cattle feedlot producers through mortality and morbidity. With promising new management and technology research that could reduce BRD prevalence, this study evaluates the potential impacts of a reduction of BRD in the US beef cattle feedlot sector. Using a multi-market, multi-commodity partial equilibrium economic model of the US agricultural industry, we evaluate the market impacts of reduced BRD to producers from various livestock, meat, and feedstuffs industries. We find that as morbidity and mortality is reduced, beef cattle producers experience losses due to increased supplies (lower beef cattle prices and increased demand for feedstuff (higher feedstuff prices. Beef cattle processors see gains as the price of beef cattle is lower, whereas feedstuff producers gain from higher feedstuff prices. Producers in the allied industries (pork, lamb, poultry, and eggs see a small reduction in returns as consumers substitute with less expensive beef products. Consumers see gains in welfare as the increase in beef cattle supply results in lower beef prices. These lower beef prices more than offset the small increases in pork, lamb, poultry, and egg prices. Overall, the potential economic welfare change due to management and technologies that reduce BRD is a net gain for the US society as a whole.

  6. Classification and characterization of Japanese consumers' beef preferences by external preference mapping.

    Science.gov (United States)

    Sasaki, Keisuke; Ooi, Motoki; Nagura, Naoto; Motoyama, Michiyo; Narita, Takumi; Oe, Mika; Nakajima, Ikuyo; Hagi, Tatsuro; Ojima, Koichi; Kobayashi, Miho; Nomura, Masaru; Muroya, Susumu; Hayashi, Takeshi; Akama, Kyoko; Fujikawa, Akira; Hokiyama, Hironao; Kobayashi, Kuniyuki; Nishimura, Takanori

    2017-08-01

    Over the past few decades, beef producers in Japan have improved marbling in their beef products. It was recently reported that marbling is not well correlated with palatability as rated by Japanese consumers. This study sought to identify the consumer segments in Japan that prefer sensory characteristics of beef other than high marbling. Three Wagyu beef, one Holstein beef and two lean imported beef longissimus samples were subjected to a descriptive sensory test, physicochemical analysis and a consumer (n = 307) preference test. According to consumer classification and external preference mapping, four consumer segments were identified as 'gradual high-fat likers', 'moderate-fat and distinctive taste likers', 'Wagyu likers' and 'distinctive texture likers'. Although the major trend of Japanese consumers' beef preference was 'marbling liking', 16.9% of the consumers preferred beef samples that had moderate marbling and distinctive taste. The consumers' attitudes expressed in a questionnaire survey were in good agreement with the preference for marbling among the 'moderate-fat and distinctive taste likers'. These results indicate that moderately marbled beef is a potent category in the Japanese beef market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. Nicotinamide riboside phosphorylase from beef liver: purification and characterization.

    Science.gov (United States)

    Imai, T; Anderson, B M

    1987-04-01

    Nicotinamide riboside phosphorylase (NR phosphorylase) from beef liver has been purified to apparent homogeneity at 300-fold purification with a 35% yield. Kinetic constants for the enzyme-catalyzed phosphorolysis were as follows Knicotinamide riboside, 2.5 +/- 0.4 mM; Kinorganic phosphate, 0.50 +/- 0.12 mM; Vmax, 410 +/- 30 X 10(-6) mol min-1 mg protein-1, respectively. The molecular weights of the native enzyme and subunit structure were determined to be 131,000 and 32,000, respectively, suggesting the beef liver NR phosphorylase to be tetrameric in structure and consistent with the presence of identical subunits. The amino acid composition was shown to be very similar to that reported for human erythrocyte purine-nucleoside phosphorylase but differing considerably from that found for rat liver purine-nucleoside phosphorylase. In addition to catalytic activity with nicotinamide riboside, the beef liver enzyme catalyzed a phosphorolytic reaction with inosine and guanosine exhibiting activity ratios, nicotinamide riboside:inosine: guanosine of 1.00:0.35:0.29, respectively. These ratios of activity remained constant throughout purification of the beef liver enzyme and no separation of these activities was detected. Phosphorolysis of nicotinamide riboside was inhibited competitively by inosine (Ki = 75 microM) and guanosine (Ki = 75 microM). Identical rates of thermal denaturation of the beef liver enzyme were observed when determined for the phosphorolysis of either nicotinamide riboside or inosine. These observations coupled with studies of pH and specific buffer effects indicate the phosphorolysis of nicotinamide riboside, inosine, and guanosine to be catalyzed by the same enzyme.

  8. Robust Framework to Combine Diverse Classifiers Assigning Distributed Confidence to Individual Classifiers at Class Level

    Directory of Open Access Journals (Sweden)

    Shehzad Khalid

    2014-01-01

    Full Text Available We have presented a classification framework that combines multiple heterogeneous classifiers in the presence of class label noise. An extension of m-Mediods based modeling is presented that generates model of various classes whilst identifying and filtering noisy training data. This noise free data is further used to learn model for other classifiers such as GMM and SVM. A weight learning method is then introduced to learn weights on each class for different classifiers to construct an ensemble. For this purpose, we applied genetic algorithm to search for an optimal weight vector on which classifier ensemble is expected to give the best accuracy. The proposed approach is evaluated on variety of real life datasets. It is also compared with existing standard ensemble techniques such as Adaboost, Bagging, and Random Subspace Methods. Experimental results show the superiority of proposed ensemble method as compared to its competitors, especially in the presence of class label noise and imbalance classes.

  9. Effects of a DASH-like diet containing lean beef on vascular health.

    Science.gov (United States)

    Roussell, M A; Hill, A M; Gaugler, T L; West, S G; Ulbrecht, J S; Vanden Heuvel, J P; Gillies, P J; Kris-Etherton, P M

    2014-10-01

    A DASH (dietary approaches to stop hypertension) dietary pattern rich in fruits and vegetables and low-fat dairy products with increased dietary protein provided primarily from plant protein sources decreases blood pressure. No studies, however, have evaluated the effects of a DASH-like diet with increased dietary protein from lean beef on blood pressure and vascular health. The aim of this study was to study the effect of DASH-like diets that provided different amounts of protein from lean beef (DASH 28 g beef per day; beef in an optimal lean diet (BOLD) 113 g beef per day; beef in an optimal lean diet plus additional protein (BOLD+) 153 g beef per day) on blood pressure, endothelial function and vascular reactivity versus a healthy American diet (HAD). Using a randomized, crossover study design, 36 normotensive participants (systolic blood pressure (SBP), 116 ± 3.6 mm Hg) were fed four isocaloric diets,: HAD (33% total fat, 12% saturated fatty acids (SFA), 17% protein (PRO), 20 g beef per day), DASH (27% total fat, 6% SFA, 18% PRO, 28 g beef per day), BOLD (28% total fat, 6% SFA, 19% PRO, 113 g beef per day) and BOLD+ (28% total fat, 6% SFA, 27% PRO, 153 g beef per day), for 5 weeks. SBP decreased (Pdiet (111.4 ± 1.9 mm Hg) versus HAD (115.7 ± 1.9). There were no significant effects of the DASH and BOLD diets on SBP. Augmentation index (AI) was significantly reduced in participants on the BOLD diet (-4.1%). There were no significant effects of the dietary treatments on diastolic blood pressure or endothelial function (as measured by peripheral arterial tonometry). A moderate protein DASH-like diet including lean beef decreased SBP in normotensive individuals. The inclusion of lean beef in a heart healthy diet also reduced peripheral vascular constriction.

  10. Estimation of the impact of Fasciola hepatica infection on time taken for UK beef cattle to reach slaughter weight.

    Science.gov (United States)

    Mazeri, Stella; Rydevik, Gustaf; Handel, Ian; Bronsvoort, Barend M deC; Sargison, Neil

    2017-08-04

    Fasciolosis is common in UK beef cattle, but it is unclear at what levels liver fluke burdens cause production losses. This study aimed to address these uncertainties by estimating the impact of liver fluke infection on UK beef cattle productivity and investigating the use of diagnostic tests in a quantitative manner. We built three linear regression models for slaughter age by weight and different measures of liver fluke status, while accounting for sex, breed, season, year and farm of origin. Data were sourced from Scotland's largest red meat abattoir throughout 2013 and 2014. Our Meat Hygiene Service model estimated that cattle classified as having liver fluke damage had on average 10 days greater slaughter age than animals with no evidence of fasciolosis. Our liver fibrosis model estimated that the increase in slaughter age was more severe for higher fibrosis scores. Similarly, our burden model showed an increase in slaughter age for animals with as few as 1 to 10 parasites found in their livers. Lastly, we used receiver operating characteristic curves to show that serum antibody ELISA, copro-antigen ELISA and faecal egg counting can be useful in distinguishing between animals with and without production limiting levels of fasciolosis.

  11. Classifying smoking urges via machine learning.

    Science.gov (United States)

    Dumortier, Antoine; Beckjord, Ellen; Shiffman, Saul; Sejdić, Ervin

    2016-12-01

    Smoking is the largest preventable cause of death and diseases in the developed world, and advances in modern electronics and machine learning can help us deliver real-time intervention to smokers in novel ways. In this paper, we examine different machine learning approaches to use situational features associated with having or not having urges to smoke during a quit attempt in order to accurately classify high-urge states. To test our machine learning approaches, specifically, Bayes, discriminant analysis and decision tree learning methods, we used a dataset collected from over 300 participants who had initiated a quit attempt. The three classification approaches are evaluated observing sensitivity, specificity, accuracy and precision. The outcome of the analysis showed that algorithms based on feature selection make it possible to obtain high classification rates with only a few features selected from the entire dataset. The classification tree method outperformed the naive Bayes and discriminant analysis methods, with an accuracy of the classifications up to 86%. These numbers suggest that machine learning may be a suitable approach to deal with smoking cessation matters, and to predict smoking urges, outlining a potential use for mobile health applications. In conclusion, machine learning classifiers can help identify smoking situations, and the search for the best features and classifier parameters significantly improves the algorithms' performance. In addition, this study also supports the usefulness of new technologies in improving the effect of smoking cessation interventions, the management of time and patients by therapists, and thus the optimization of available health care resources. Future studies should focus on providing more adaptive and personalized support to people who really need it, in a minimum amount of time by developing novel expert systems capable of delivering real-time interventions. Copyright © 2016 Elsevier Ireland Ltd. All rights

  12. Possibility of introducing Smallholder Beef Cattle Farmer’s Association as a starting point to develop the beef cattle chain and improve their income in Arua district, Uganda

    NARCIS (Netherlands)

    Candia, A.

    2008-01-01

    The theme of the research is “Possibility of introducing smallholder Beef Cattle Farmers Association as a starting point to develop the beef chain and improve their income in Arua district, Uganda”. The study was carried out in two Sub Counties of Arua district, Uganda. The objective was to

  13. Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price.

    Science.gov (United States)

    Realini, C E; Font i Furnols, M; Sañudo, C; Montossi, F; Oliver, M A; Guerrero, L

    2013-09-01

    The effect of country of origin (local, Switzerland, Argentina, Uruguay), finishing diet (grass, grass plus concentrate, concentrate), and price (low, medium, high) on consumer's beef choice and segmentation was evaluated in Spain, France and United Kingdom. Sensory acceptability of Uruguayan beef from different production systems was also evaluated and contrasted with consumers' beef choices. Origin was the most important characteristic for the choice of beef with preference for meat produced locally. The second most important factor was animal feed followed by price with preference for beef from grass-fed animals and lowest price. The least preferred product was beef from Uruguay, concentrate-fed animals and highest price. Sensory data showed higher acceptability scores for Uruguayan beef from grass-fed animals with or without concentrate supplementation than animals fed concentrate only. Consumer segments with distinct preferences were identified. Foreign country promotion seems to be fundamental for marketing beef in Europe, as well as the development of different marketing strategies to satisfy each consumer segment. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Classifying spaces of degenerating polarized Hodge structures

    CERN Document Server

    Kato, Kazuya

    2009-01-01

    In 1970, Phillip Griffiths envisioned that points at infinity could be added to the classifying space D of polarized Hodge structures. In this book, Kazuya Kato and Sampei Usui realize this dream by creating a logarithmic Hodge theory. They use the logarithmic structures begun by Fontaine-Illusie to revive nilpotent orbits as a logarithmic Hodge structure. The book focuses on two principal topics. First, Kato and Usui construct the fine moduli space of polarized logarithmic Hodge structures with additional structures. Even for a Hermitian symmetric domain D, the present theory is a refinem

  15. Cubical sets as a classifying topos

    DEFF Research Database (Denmark)

    Spitters, Bas

    Coquand’s cubical set model for homotopy type theory provides the basis for a computational interpretation of the univalence axiom and some higher inductive types, as implemented in the cubical proof assistant. We show that the underlying cube category is the opposite of the Lawvere theory of De...... Morgan algebras. The topos of cubical sets itself classifies the theory of ‘free De Morgan algebras’. This provides us with a topos with an internal ‘interval’. Using this interval we construct a model of type theory following van den Berg and Garner. We are currently investigating the precise relation...

  16. Classifying Coding DNA with Nucleotide Statistics

    Directory of Open Access Journals (Sweden)

    Nicolas Carels

    2009-10-01

    Full Text Available In this report, we compared the success rate of classification of coding sequences (CDS vs. introns by Codon Structure Factor (CSF and by a method that we called Universal Feature Method (UFM. UFM is based on the scoring of purine bias (Rrr and stop codon frequency. We show that the success rate of CDS/intron classification by UFM is higher than by CSF. UFM classifies ORFs as coding or non-coding through a score based on (i the stop codon distribution, (ii the product of purine probabilities in the three positions of nucleotide triplets, (iii the product of Cytosine (C, Guanine (G, and Adenine (A probabilities in the 1st, 2nd, and 3rd positions of triplets, respectively, (iv the probabilities of G in 1st and 2nd position of triplets and (v the distance of their GC3 vs. GC2 levels to the regression line of the universal correlation. More than 80% of CDSs (true positives of Homo sapiens (>250 bp, Drosophila melanogaster (>250 bp and Arabidopsis thaliana (>200 bp are successfully classified with a false positive rate lower or equal to 5%. The method releases coding sequences in their coding strand and coding frame, which allows their automatic translation into protein sequences with 95% confidence. The method is a natural consequence of the compositional bias of nucleotides in coding sequences.

  17. A systematic comparison of supervised classifiers.

    Directory of Open Access Journals (Sweden)

    Diego Raphael Amancio

    Full Text Available Pattern recognition has been employed in a myriad of industrial, commercial and academic applications. Many techniques have been devised to tackle such a diversity of applications. Despite the long tradition of pattern recognition research, there is no technique that yields the best classification in all scenarios. Therefore, as many techniques as possible should be considered in high accuracy applications. Typical related works either focus on the performance of a given algorithm or compare various classification methods. In many occasions, however, researchers who are not experts in the field of machine learning have to deal with practical classification tasks without an in-depth knowledge about the underlying parameters. Actually, the adequate choice of classifiers and parameters in such practical circumstances constitutes a long-standing problem and is one of the subjects of the current paper. We carried out a performance study of nine well-known classifiers implemented in the Weka framework and compared the influence of the parameter configurations on the accuracy. The default configuration of parameters in Weka was found to provide near optimal performance for most cases, not including methods such as the support vector machine (SVM. In addition, the k-nearest neighbor method frequently allowed the best accuracy. In certain conditions, it was possible to improve the quality of SVM by more than 20% with respect to their default parameter configuration.

  18. Fcoused crawler bused on Bayesian classifier

    Directory of Open Access Journals (Sweden)

    JIA Haijun

    2013-12-01

    Full Text Available With the rapid development of the network,its information resources are increasingly large and faced a huge amount of information database,search engine plays an important role.Focused crawling technique,as the main core portion of search engine,is used to calculate the relationship between search results and search topics,which is called correlation.Normally,focused crawling method is used only to calculate the correlation between web content and search related topics.In this paper,focused crawling method is used to compute the importance of links through link content and anchor text,then Bayesian classifier is used to classify the links,and finally cosine similarity function is used to calculate the relevance of web pages.If the correlation value is greater than the threshold the page is considered to be associated with the predetermined topics,otherwise not relevant.Experimental results show that a high accuracy can be obtained by using the proposed crawling approach.

  19. The dynamics of beef trade between Brazil and Russia and their environmental implications

    DEFF Research Database (Denmark)

    Schierhorn, Florian; Meyfroidt, Patrick; Kastner, Thomas

    2016-01-01

    Changes in the production or consumption of agricultural commodities in one place can drastically affect land use and the environment elsewhere. We show how changes in beef production and consumption in Russia following the breakdown of the Soviet Union in 1991 contributed to the emergence...... of a beef trade linkage between Brazil and Russia. We argue that the decline of Russian beef production after 1991, the rebound of domestic consumption since the late 1990s, the global beef trade constellation of the early 2000s, and the booming Brazilian cattle sector during the same periods forged...... a strong and lasting telecoupling in the beef trade between Brazil and Russia. As a result, Russia became the largest importer of both CO2 and non-CO2 emissions embodied in Brazilian beef exports since the 2000s. Our review exemplifies how the combination of institutional and socioeconomic shocks along...

  20. 5 CFR 1312.23 - Access to classified information.

    Science.gov (United States)

    2010-01-01

    ... 5 Administrative Personnel 3 2010-01-01 2010-01-01 false Access to classified information. 1312.23..., DOWNGRADING, DECLASSIFICATION AND SAFEGUARDING OF NATIONAL SECURITY INFORMATION Control and Accountability of Classified Information § 1312.23 Access to classified information. Classified information may be made...

  1. The initial freezing point temperature of beef rises with the rise in pH: a short communication.

    Science.gov (United States)

    Farouk, M M; Kemp, R M; Cartwright, S; North, M

    2013-05-01

    This study tested the hypothesis that the initial freezing point temperature of meat is affected by pH. Sixty four bovine M. longissimus thoracis et lumborum were classified into two ultimate pH groups: low (6.2) and their cooling and freezing point temperatures were determined. The initial freezing temperatures for beef ranged from -0.9 to -1.5°C (∆=0.6°C) with the higher and lower temperatures associated with high and low ultimate pH respectively. There was a significant correlation (r=+0.73, Pfreezing point temperature in the present study. The outcome of this study has implications for the meat industry where evidence of freezing (ice formation) in a shipment as a result of high pH meat could result in a container load of valuable chilled product being downgraded to a lower value frozen product. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. Radiação gama na redução da carga microbiana de filés de frango Gamma radiation on reduction of the microbial contamination of chicken steaks

    Directory of Open Access Journals (Sweden)

    Marta Helena Filet SPOTO

    1999-12-01

    Full Text Available Neste trabalho estudou-se o efeito da radiação gama na destruição dos microrganismos presentes em filés de frango armazenados sob refrigeração. Um dos possíveis fatores de deterioração da carne de frango é a atividade microbiana. A irradiação é um processo de conservação de alimentos através da eliminação de microrganismos. O delineamento experimental foi em blocos casualizados com 5 fatores (períodos de armazenamento e 5 níveis (doses de radiação, com 3 repetições por tratamento. As amostras de filé de frango foram irradiadas com doses de 0,0; 2,0; 4,0; 6,0 e 8,0kGy e em seguida armazenadas sob refrigeração (± 5ºC por 1, 7, 14, 21 e 28 dias. A contagem total dos microrganismos foi realizada por plaqueamento em profundidade em meio de cultivo PCA. As amostras não irradiadas permitiram um acréscimo de dois ciclos logarítmicos na contagem microbiana ao longo dos vinte e oito dias de armazenamento (de 10(5 para 10(7UFC/g. As amostras irradiadas com dose de 2,0kGy permitiram acréscimo de um ciclo logarítmico durante os vinte e oito dias de armazenamento (de 10³ para 10(4UFC/g. As doses de radiação de 4,0; 6,0 e 8,0kGy reduziram a população microbiana a níveis de 10²UFC/g no vigésimo primeiro dia e 10¹UFC/g no vigésimo oitavo dia de armazenamento. A irradiação pode ser um processo eficiente para a redução da carga microbiana de filés de frango porque a dose de radiação de 4,0kGy foi suficiente para manter os filés de frango refrigerados com uma população microbiana de 10¹UFC/g até vinte e oito dias de armazenamento.This work evaluate the effect of gamma radiation on reduction of the microbial contamination in chicken steaks stored under refrigeration. Microbial activity causes deterioration in poultry. Irradiation is a process of food preservation by reduction of the number of the microorganisms. The experimental design was in random blocks with 5 factors (storage periods and 5 levels

  3. Learning algorithms for stack filter classifiers

    Energy Technology Data Exchange (ETDEWEB)

    Porter, Reid B [Los Alamos National Laboratory; Hush, Don [Los Alamos National Laboratory; Zimmer, Beate G [TEXAS A& M

    2009-01-01

    Stack Filters define a large class of increasing filter that is used widely in image and signal processing. The motivations for using an increasing filter instead of an unconstrained filter have been described as: (1) fast and efficient implementation, (2) the relationship to mathematical morphology and (3) more precise estimation with finite sample data. This last motivation is related to methods developed in machine learning and the relationship was explored in an earlier paper. In this paper we investigate this relationship by applying Stack Filters directly to classification problems. This provides a new perspective on how monotonicity constraints can help control estimation and approximation errors, and also suggests several new learning algorithms for Boolean function classifiers when they are applied to real-valued inputs.

  4. Two channel EEG thought pattern classifier.

    Science.gov (United States)

    Craig, D A; Nguyen, H T; Burchey, H A

    2006-01-01

    This paper presents a real-time electro-encephalogram (EEG) identification system with the goal of achieving hands free control. With two EEG electrodes placed on the scalp of the user, EEG signals are amplified and digitised directly using a ProComp+ encoder and transferred to the host computer through the RS232 interface. Using a real-time multilayer neural network, the actual classification for the control of a powered wheelchair has a very fast response. It can detect changes in the user's thought pattern in 1 second. Using only two EEG electrodes at positions O(1) and C(4) the system can classify three mental commands (forward, left and right) with an accuracy of more than 79 %

  5. Hybrid Neuro-Fuzzy Classifier Based On Nefclass Model

    Directory of Open Access Journals (Sweden)

    Bogdan Gliwa

    2011-01-01

    Full Text Available The paper presents hybrid neuro-fuzzy classifier, based on NEFCLASS model, which wasmodified. The presented classifier was compared to popular classifiers – neural networks andk-nearest neighbours. Efficiency of modifications in classifier was compared with methodsused in original model NEFCLASS (learning methods. Accuracy of classifier was testedusing 3 datasets from UCI Machine Learning Repository: iris, wine and breast cancer wisconsin.Moreover, influence of ensemble classification methods on classification accuracy waspresented.

  6. Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef.

    Science.gov (United States)

    Ahhmed, Abdulatef Mrghni; Nasu, Tetsuo; Huy, Dang Quang; Tomisaka, Yoshito; Kawahara, Satoshi; Muguruma, Michio

    2009-06-01

    The objective of this research was to investigate the difference between chicken and beef in the interaction of actomyosin (myosin B) with microbial transglutaminase (MTG). The gel strength of myosin B was improved in both species and was significantly greater in beef than in chicken (Pactivity. SEMI also suggested that all MTG-dependent mega-structures of protein molecules generated in chicken and beef may vary greatly in size, configuration and complexity after treatment with MTG. We concluded that the optimal cross-links in myosin B induced by MTG are heterogeneous in chicken and beef.

  7. NUTRITION LEVEL AND PHYSICAL QUALITY OF BALI BEEF ACCORDING TO THE SEX AND AGE OF CATTLE

    OpenAIRE

    Kadek Karang Agustina; I Made Ricky Dwi Cahya; Gusti Made Widyantara; Ida Bagus Ngurah Swacita; Anak Agung Gde Oka Dharmayudha; Mas Djoko Rudyanto

    2017-01-01

    This research aims were to measure nutrition level and the physical quality of bali beef according to the age and sex of cattle. A total of 60 bali beef samples have been examined, consisting of 30 male and 30 female, in which they were divided into six age groups. The parameters of quality and nutritions of bali beef included: meat color, pH, water holding capacity, water content, crude protein, fat and ash content. The result showed that according to the sex and age of cattle, the beef qual...

  8. Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging.

    Science.gov (United States)

    Zhang, Yimin; Qin, Libo; Mao, Yanwei; Hopkins, David L; Han, Guangxing; Zhu, Lixian; Luo, Xin

    2018-03-01

    In this study, carbon monoxide (CO) modified atmosphere packaging (MAP) was used to increase redness (a*) and lightness (L*) values of dark cutting beef (ultimate pH (pHu)≥6.10), compared to normal pHu beef and intermediate pHu beef (pH: 5.40-5.79; pH: 5.80-6.09, respectively) during 20 d chilled storage. Compared with HiOx-MAP, CO-MAP exhibited similar color improvement effects (increased L*, a*, b* values) for all pHu beef groupings. The metmyoglobin (MetMb) content was lower under CO-MAP than that of HiOx-MAP in normal pHu beef, but opposite effects were observed in dark, high pH beef. This result could not be explained by MetMb reducing ability (MRA) and lipid oxidation, as both parameters were higher in CO-MAP beef than either normal or high pHu beef, compared with HiOx-MAP. In conclusion, CO-MAP was effective to maintain the cherry red color for dark cutting beef, but the color improvement mechanisms might be different with HiOx packaging methods. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia

    Directory of Open Access Journals (Sweden)

    Shawish, Reyad R.

    2016-04-01

    Full Text Available Food-borne pathogens are of high concern for public health and food safety. food poisoning is one of the most economically devastating types of food poisoning globally. The purpose of this study was to detect staphylococcal classical enterotoxins (SEs in processed beef from Kingdom of Saudi Arabia (KSA and Egypt. In the present investigation a total of 250 random processed meat samples (50 each of minced meat, beef burger, beef sausage, beef kofta and beef luncheon were collected from different super markets in the study area. Using conventional cultural methods, samples were cultured for isolation and identification of . Multiplex PCR was used to detect SEs of the classical type SEA, SEB, SEC and SED from isolates.The percentage presence of in minced meat, beef burger, beef sausage, beef kofta and beef luncheon was 38%, 22%, 30%, 32% and 12%, respectively. Multiplex PCR indicated that all examined samples contain different types of classical staphylococcal enterotoxins and only minced meat samples contained all four types of toxins. Multiplex PCR is efficient in detection of SEs from food and may be used in tracing of toxins to promote food hygiene. Implications of contamination of processed meat to food hygiene in the study area are highlighted.

  10. Classifying Transition Behaviour in Postural Activity Monitoring

    Directory of Open Access Journals (Sweden)

    James BRUSEY

    2009-10-01

    Full Text Available A few accelerometers positioned on different parts of the body can be used to accurately classify steady state behaviour, such as walking, running, or sitting. Such systems are usually built using supervised learning approaches. Transitions between postures are, however, difficult to deal with using posture classification systems proposed to date, since there is no label set for intermediary postures and also the exact point at which the transition occurs can sometimes be hard to pinpoint. The usual bypass when using supervised learning to train such systems is to discard a section of the dataset around each transition. This leads to poorer classification performance when the systems are deployed out of the laboratory and used on-line, particularly if the regimes monitored involve fast paced activity changes. Time-based filtering that takes advantage of sequential patterns is a potential mechanism to improve posture classification accuracy in such real-life applications. Also, such filtering should reduce the number of event messages needed to be sent across a wireless network to track posture remotely, hence extending the system’s life. To support time-based filtering, understanding transitions, which are the major event generators in a classification system, is a key. This work examines three approaches to post-process the output of a posture classifier using time-based filtering: a naïve voting scheme, an exponentially weighted voting scheme, and a Bayes filter. Best performance is obtained from the exponentially weighted voting scheme although it is suspected that a more sophisticated treatment of the Bayes filter might yield better results.

  11. Just-in-time adaptive classifiers-part II: designing the classifier.

    Science.gov (United States)

    Alippi, Cesare; Roveri, Manuel

    2008-12-01

    Aging effects, environmental changes, thermal drifts, and soft and hard faults affect physical systems by changing their nature and behavior over time. To cope with a process evolution adaptive solutions must be envisaged to track its dynamics; in this direction, adaptive classifiers are generally designed by assuming the stationary hypothesis for the process generating the data with very few results addressing nonstationary environments. This paper proposes a methodology based on k-nearest neighbor (NN) classifiers for designing adaptive classification systems able to react to changing conditions just-in-time (JIT), i.e., exactly when it is needed. k-NN classifiers have been selected for their computational-free training phase, the possibility to easily estimate the model complexity k and keep under control the computational complexity of the classifier through suitable data reduction mechanisms. A JIT classifier requires a temporal detection of a (possible) process deviation (aspect tackled in a companion paper) followed by an adaptive management of the knowledge base (KB) of the classifier to cope with the process change. The novelty of the proposed approach resides in the general framework supporting the real-time update of the KB of the classification system in response to novel information coming from the process both in stationary conditions (accuracy improvement) and in nonstationary ones (process tracking) and in providing a suitable estimate of k. It is shown that the classification system grants consistency once the change targets the process generating the data in a new stationary state, as it is the case in many real applications.

  12. You say "lean finely textured beef," I say "pink slime".

    Science.gov (United States)

    Reid, Rita-Marie Cain

    2014-01-01

    In 2012, American Broadcasting Companies, Inc. (ABC) broadcast a segment on its evening news show regarding the manufacture of "lean finely textured beef" by Beef Products, Inc. (BPI). The broadcast, as well as follow-up reports and social media communications, repeatedly referred to the product as "pink slime," a term originated by a United States Department of Agriculture (USDA) employee for the processed meat. The market backlash against the product was immediate and intense. Ultimately, BPI closed three processing plants, cut hundreds of jobs, and filed for bankruptcy. BPI sued ABC and others for food libel, defamation, and tortious interference. This research analyzes those claims and defenses and discusses the future of such cases.

  13. Irradiation of ground beef with the purpose of refrigerated storage

    International Nuclear Information System (INIS)

    Keskin, S.

    1977-01-01

    Ground beef packaged in polyethylene film was irradiated at different dose levels ranging from 0.25 to 1.0 Mrad and stored at 3+-1 0 C. Bacteriological and organoleptic evaluations were carried out immediately after irradiation and at weekly intervals thereafter. The red color of the meat was darker after irradiation and this darkening increased with radiation dose. This color change was limited to the surface of the samples. The results of the bacteriological and organoleptic examination indicate that irradiation at 0.25 Mrad permits refrigerated storage of ground beef for 3 weeks, 0,5 Mrad for 6 weeks. Coliforms were found only in non-irradiated samples [fr

  14. Comparison between conventional and ultrasonic preparation of beef tallow biodiesel

    Energy Technology Data Exchange (ETDEWEB)

    Teixeira, Leonardo S.G. [Instituto de Quimica - Universidade Federal da Bahia, Campus Universitario de Ondina, 40.170-280 - Salvador, Bahia (Brazil); Assis, Julio C.R.; Santos, Iran T.V.; Guimaraes, Paulo R.B.; Pontes, Luiz A.M. [Universidade Salvador - UNIFACS - Departamento de Engenharia e Arquitetura, - Av. Cardeal da Silva 132, 40.220-141 - Salvador, Bahia (Brazil); Mendonca, Daniel R. [Escola Politecnica - Universidade Federal da Bahia, Av. Aristides Novis 2, 40.210-630, Salvador, Bahia (Brazil); Teixeira, Josanaide S.R. [Instituto Federal de Educacao Ciencia e Tecnologica da Bahia - IFBAHIA - Rua Emidio de Morais S/N, 40.625-650, Salvador - BA (Brazil)

    2009-09-15

    Tallow is biodiesel feedstock that, due to its highly centralized generation in slaughter/processing facilities and historically low prices, may have energetic, environmental, and economic advantages that could be exploited. Transesterification of fatty acids by means of ultrasonic energy has been used for biodiesel production from different vegetable oils. However, application of ultrasonic irradiation for biodiesel production from beef tallow has received little attention. In this work, the transesterification of beef tallow with methanol was performed in the presence of potassium hydroxide as a catalyst using ultrasound irradiation (400 W, 24 kHz). The reaction time, conversion and biodiesel quality were compared with that seen in conventional transesterification. The results indicated that the reaction conversion and biodiesel quality were similar; however, the use of ultrasonic irradiation decreased the reaction time, showing that this method may be a promising alternative to the conventional method. (author)

  15. Comparison between conventional and ultrasonic preparation of beef tallow biodiesel

    International Nuclear Information System (INIS)

    Teixeira, Leonardo S.G.; Assis, Julio C.R.; Santos, Iran T.V.; Guimaraes, Paulo R.B.; Pontes, Luiz A.M.; Mendonca, Daniel R.; Teixeira, Josanaide S.R.

    2009-01-01

    Tallow is biodiesel feedstock that, due to its highly centralized generation in slaughter/processing facilities and historically low prices, may have energetic, environmental, and economic advantages that could be exploited. Transesterification of fatty acids by means of ultrasonic energy has been used for biodiesel production from different vegetable oils. However, application of ultrasonic irradiation for biodiesel production from beef tallow has received little attention. In this work, the transesterification of beef tallow with methanol was performed in the presence of potassium hydroxide as a catalyst using ultrasound irradiation (400 W, 24 kHz). The reaction time, conversion and biodiesel quality were compared with that seen in conventional transesterification. The results indicated that the reaction conversion and biodiesel quality were similar; however, the use of ultrasonic irradiation decreased the reaction time, showing that this method may be a promising alternative to the conventional method. (author)

  16. Consumers' willingness to pay for irradiated prepared ground beef

    International Nuclear Information System (INIS)

    Nayga, R.M. Jr.; Woodward, R.; Aiew, W.

    2009-01-01

    This paper focuses on estimating willingness to pay for reducing the risk of contracting foodborne illness using a non-hypothetical experiment utilizing real food products (i.e. prepared ground beef), real cash and actual exchange in a market setting. Respondents were given positive information about the nature of food irradiation. Single bounded and one and one-half bounded models are developed using dichotomous choice experiments. The results indicate that individuals are willing to pay for a reduction in the risk of foodborne illness once informed about the nature of food irradiation. Respondents are willing to pay a premium of about US $0.77 for 450 g (1 pound) of irradiated ground beef, which is higher than the cost of irradiating the product. (author)

  17. Beef quality attributes: A systematic review of consumer perspectives.

    Science.gov (United States)

    Henchion, Maeve M; McCarthy, Mary; Resconi, Virginia C

    2017-06-01

    Informed by quality theory, this systematic literature review seeks to determine the relative importance of beef quality attributes from a consumer perspective, considering search, experience and credence quality attributes. While little change is anticipated in consumer ranking of search and experience attributes in the future, movement is expected in terms of ranking within the credence category and also in terms of the ranking of credence attributes overall. This highlights an opportunity for quality assurance schemes (QAS) to become more consumer focused through including a wider range of credence attributes. To capitalise on this opportunity, the meat industry should actively anticipate new relevant credence attributes and researchers need to develop new or better methods to measure them. This review attempts to identify the most relevant quality attributes in beef that may be considered in future iterations of QAS, to increase consumer satisfaction and, potentially, to increase returns to industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Identification of beef using restriction fragment length polymorphism–

    Directory of Open Access Journals (Sweden)

    R. A. Al-Sanjary

    2009-01-01

    Full Text Available To differentiate the beef from other types of meat consumed by human, DNA markers based on polymerase chain reaction restriction fragment length polymorphism technique is performed by using universal primers designed on mitochondrial cytochrome b gene to obtain amplified band 359 bp, then digested with some of restriction enzymes like Tru91, RsaI, Hinf I, Hae III, Alu I, Taq I, Mob I. The result revealed that, the Hinf I enzyme produce three bands 198, 117, 44 bp and the Hae III enzyme revealed two band 285, 74 bp, the Alu I enzyme also produced two band but the molecular weight are 190, 169 bp. The other enzymes did not reveal any digestion of the amplified bands and this result is a characteristic unique to beef compared with other types of meat when using same enzymes.

  19. Evaluation of mycotoxins contamination in intensive beef cattle production system

    Directory of Open Access Journals (Sweden)

    B. Ronchi

    2010-04-01

    Full Text Available Feed samples from 15 intensive beef cattle farms located in Northern Italy (provinces of Verona and Mantova were checked for mycotoxin contamination [aflatoxins (AF, fumonisins (FB, ochratoxin A (OTA, deoxynivalenol (DON and zearalenol (ZEN]. Total mixed rations (TMR resulted positive for AF and FB contamination. Among feedstuffs corn and corn gluten feed were the only responsible of TMR contamination. Level of contamination was positively related to corn moisture content.

  20. THE FUTURE ROLE OF IMPROVED PASTURES FOR BEEF CATTLE

    African Journals Online (AJOL)

    thanks the helpful assistance of Mr J.K. Arnott in as- sembling the data and the useful criticism of the paper and that of Mr B. Mappledoram who was responsible for the care of the field experiments reported in this paper. References. HARMN, G.O., 1974. Role of nutrition in beef cattle production.,F.S.S.,4. J.,2.21. HARWIN.

  1. Xanthine nephrolithiasis in a galician blond beef calf.

    Science.gov (United States)

    Miranda, Marta; Rigueira, Lucas; Suárez, María L; Carbajales, Paloma; Moure, Pablo; Fidalgo, Luis E; Failde, Daniel; Vázquez, Sonia

    2010-07-01

    A six-month-old female Galician Blond beef calf presented signs of apathy, anorexia and weight loss. The analysis of a blood sample confirmed renal failure. Bilateral nephrolithiasis was diagnosed at necropsy. Quantitative analysis revealed the nephroliths to be composed of 100 per cent xanthine. In cattle, xanthinuria has only been described in the Japanese Black breed, but never before in other breeds. Clinical history suggested a naturally occurring xanthinuria.

  2. Package systems and storage times serve as postlethality controls for Listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks.

    Science.gov (United States)

    Lobaton-Sulabo, April Shayne S; Axman, Tyler J; Getty, Kelly J K; Boyle, Elizabeth A E; Harper, Nigel M; Uppal, Kamaldeep K; Barry, Bruce; Higgins, James J

    2011-02-01

    To validate how packaging and storage reduces Listeria monocytogenes on whole-muscle beef jerky and smoked pork and beef sausage sticks, four packaging systems (heat sealed [HS] without vacuum, heat sealed with oxygen scavenger, nitrogen flushed with oxygen scavenger [NFOS], and vacuum) and four ambient temperature storage times were evaluated. Commercially available whole-muscle beef jerky and smoked pork and beef sausage sticks were inoculated with a five-strain L. monocytogenes cocktail, packaged, and then stored at 25.5 °C until enumerated for L. monocytogenes at 0, 24, 48, and 72 h and 30 days after packaging. The interaction of packaging and storage time affected L. monocytogenes reduction on jerky, but not on sausage sticks. A >2-log CFU/cm(2) reduction was achieved on sausage sticks after 24 h of storage, regardless of package type, while jerky had 2 log CFU/cm(2), except for NFOS (1.22-log CFU/cm(2) reduction). Processors could package beef jerky in HS packages with oxygen scavenger or vacuum in conjunction with a 24-h holding time as an antimicrobial process to ensure a >1-log CFU/cm(2) L. monocytogenes reduction or use a 48-h holding time for HS- or NFOS-packaged beef jerky. A >3-log CFU/cm(2) mean reduction was observed for all beef jerky and sausage stick packaging systems after 30 days of 25.5 °C storage. Copyright ©, International Association for Food Protection

  3. Experimental verification of the possibility to estimate senzoric and quality parameters of beef with use of bioimpedance

    Czech Academy of Sciences Publication Activity Database

    Říha, J.; Kadlec, R.; Vondra, Vlastimil; Bezdíček, J.

    2009-01-01

    Roč. 51, č. 4 (2009), s. 38-49 ISSN 0139-7265 Institutional research plan: CEZ:AV0Z20650511 Keywords : beef quality * biompedance * basic chemical composition of beef Subject RIV: GM - Food Processing

  4. MODEL SYSTEM EVALUATIONS OF MEAT EMULSIONS PREPARED WITH DIFFERENT EDIBLE BEEF BY PRODUCTS AND FATS AND OIL

    Directory of Open Access Journals (Sweden)

    Mustafa KARAKAYA

    1997-02-01

    Full Text Available Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver and animal fats and oil (beef fat, mutton fat, sheep tail-fat and corn oil were studied in a model system. The results of the study showed that the highest emulsion capacity (EC was with the heart meat and beef fat emulsion while the lowest EC was measured in the beef head-meat and sheep tail-fat combination. Corn oil gave the best emulsification with beef head-meat and liver, and beef fat resulted the second best results. Beef head-meat gave the most stable emulsion with all fats, but the emulsions prepared with heart and liver were generally unstable.

  5. Nutrient Composition of Retail Samples of Australian Beef Sausages.

    Science.gov (United States)

    Cunningham, Judy; Nguyen, Van; Adorno, Paul; Droulez, Veronique

    2015-11-19

    Some nutrient data for beef sausages in Australia's food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015. Each purchase was analysed, uncooked, for moisture, protein and fat. Sausages were then grouped by fat content into one of three composites and analysed for a wide range of nutrients, before and after dry heat cooking, the most popular sausage cooking method. Fat content in raw sausages averaged 14.9 g/100 g, 30% lower than NUTTAB values, varying from 7.3 to 22.6 g/100 g. This indicates it is possible to formulate leaner sausages that meet consumer expectations and may qualify for certain nutrition labelling statements. Under current Australian labelling requirements, two low fat sausages contain sufficient protein, B12, niacin, phosphorus and zinc to qualify as a good source of these nutrients and sufficient iron, selenium and vitamin A to qualify as a source of these. Sodium levels are higher than fresh beef, ranging from 680 to 840 mg/100 g. These data will be used to update NUTTAB and support product labelling and consumer education.

  6. Genetic parameters of beef quality traits for Piemontese cattle

    Directory of Open Access Journals (Sweden)

    P. Carnier

    2010-04-01

    Full Text Available The aim of this study was to estimate heritability of beef quality traits in Piemontese cattle. A total of 804 young bulls, progeny of 109 AI sires, were sampled from 124 fattening farms (FF and slaughtered in different days at the same commercial abattoir. At slaughter, bulls were 523±73 d old and average carcasses weight (CW was 417±45 kg. Carcasses were scored for fleshiness (EUS and fatness. An individual beef sample was collected from Longissimus Thoracis 24 h after slaughter and held refrigerated at 4 °C for 8 d. Measured traits were pH at ageing (pH8d, beef colour (L*, a*, b*, Hue and Chroma, shear force (SF, drip (DL and cooking loss (CL. A REML linear animal model including the fixed effects of FF, slaughter age and CW class and the random effect of the bull was used. The estimated heritability for EUS, SF, DL, Hue, L* and a* was of intermediate magnitude (from 0.22 to 0.49 whereas heritabilities for all other traits were low (from 0.04 to 0.16.

  7. Diseases and pathogens associated with mortality in Ontario beef feedlots.

    Science.gov (United States)

    Gagea, Mihai I; Bateman, Kenneth G; van Dreumel, Tony; McEwen, Beverly J; Carman, Susy; Archambault, Marie; Shanahan, Rachel A; Caswell, Jeff L

    2006-01-01

    This study determined the prevalence of diseases and pathogens associated with mortality or severe morbidity in 72 Ontario beef feedlots in calves that died or were euthanized within 60 days after arrival. Routine pathologic and microbiologic investigations, as well as immunohistochemical staining for detection of bovine viral diarrhea virus (BVDV) antigen, were performed on 99 calves that died or were euthanized within 60 days after arrival. Major disease conditions identified included fibrinosuppurative bronchopneumonia (49%), caseonecrotic bronchopneumonia or arthritis (or both) caused by Mycoplasma bovis (36%), viral respiratory disease (19%), BVDV-related diseases (21%), Histophilus somni myocarditis (8%), ruminal bloat (2%), and miscellaneous diseases (8%). Viral infections identified were BVDV (35%), bovine respiratory syncytial virus (9%), bovine herpesvirus-1 (6%), parainfluenza-3 virus (3%), and bovine coronavirus (2%). Bacteria isolated from the lungs included M. bovis (82%), Mycoplasma arginini (72%), Ureaplasma diversum (25%), Mannheimia haemolytica (27%), Pasteurella multocida (19%), H. somni (14%), and Arcanobacterium pyogenes (19%). Pneumonia was the most frequent cause of mortality of beef calves during the first 2 months after arrival in feedlots, representing 69% of total deaths. The prevalence of caseonecrotic bronchopneumonia caused by M. bovis was similar to that of fibrinosuppurative bronchopneumonia, and together, these diseases were the most common causes of pneumonia and death. M. bovis pneumonia and polyarthritis has emerged as an important cause of mortality in Ontario beef feedlots.

  8. Comprehensive evaluation of fatty acids in foods. II. Beef products.

    Science.gov (United States)

    Anderson, B A; Kinsella, J A; Watt, B K

    1975-07-01

    An estensive survey of the literature on lipids of beef covering the past fouteen years revealed that a number of factors, such as sex, age, and diet of animal, and analytical method, can affect the lipid content and fatty acid composition of beef. The feeding regimen of the animal was a factor considered in evaluating data for the food table. Extraction method was important in assessing information on lean tissue lipids. Statistical analysis showed that fatty acid patterns for the separable fat and separable lean of various meat cuts were not significantly different at the 5 per cent level. Cooking by dry or moist heat has little effect on relative fatty acid composition. Methods for converting methyl ester data into per cent composition of fatty acids in the meat cut are presented. A comprehensive table of fatty acids per 100 gm. separable lean, separable fet, and total edible portions of Choice grade cuts of beef is given, as well as a table acids per 100 gm. fat for lean and adipose tissues.

  9. Salmonella serovars along two beef chains in Ethiopia.

    Science.gov (United States)

    Hiko, Adem; Irsigler, Herlinde; Ameni, Gobena; Zessin, Karl-Hans; Fries, Reinhard

    2016-11-24

    Salmonella has been reported from foods and the food production environment, with outbreaks occurring in the human population worldwide. A survey on Salmonella in two beef production lines (a beef abattoir line and a processing line) in Addis Ababa, Ethiopia was conducted, with a total of 668 various samples randomly collected from animal-related materials, the environment, and a beef product (mortadella). Overall, a 12.9% prevalence (26.3% from the abattoir line, 5.3% from the processing plant line) was observed. The prevalence in the abattoir line environment (36.6%) was higher than that in animal-related samples (14.7%); the reverse was true for the processing plant line. Out of 86 isolates, 10 serovars were identified, and 8 remained unidentified. The predominant serotypes were S. Saintpaul (32.5%), S. Muenchen (19.8%), and S. Larochelle (12.8%). S. Kastrup and S. London were isolated for the first time in Ethiopia. Data indicate open ports of entry for Salmonella, with possible transfer along the line. Further investigations from farm to fork are recommended in order to identify these positions of entry.

  10. Gene-expression Classifier in Papillary Thyroid Carcinoma: Validation and Application of a Classifier for Prognostication

    DEFF Research Database (Denmark)

    Londero, Stefano Christian; Jespersen, Marie Louise; Krogdahl, Annelise

    2016-01-01

    BACKGROUND: No reliable biomarker for metastatic potential in the risk stratification of papillary thyroid carcinoma exists. We aimed to develop a gene-expression classifier for metastatic potential. MATERIALS AND METHODS: Genome-wide expression analyses were used. Development cohort: freshly...

  11. Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute

    DEFF Research Database (Denmark)

    Goldstein, Benjamin Paul; Moses, Rebekah; Sammons, Norman

    2017-01-01

    in the omnivorous American diet. Demand for plant-based oils in PBB production has the potential to increase land use pressures in biodiversity hotspots, though these could be obviated through responsible land stewardship. Although the apparent environmental benefits of the PBB are contingent on actual uptake...... occupation (70% and 79%, respectively), primarily in the form of rangeland. The substitution of 10%, 25% and 50% of ground beef with plant-based burger (PBB) at the national scale results in substantial reductions in annual US dietary greenhouse gas emissions (4.55–45.42 Mt CO2 equivalents), water......The food demands of the United States (US) impart significant environmental pressures. The high rate of consumption of beef has been shown to be the largest driver of food-borne greenhouse gas emissions, water use and land occupation in the US diet. The environmental benefits of substituting animal...

  12. The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction

    Directory of Open Access Journals (Sweden)

    Hocquette Jean-Francois

    2012-08-01

    Full Text Available Abstract Background Previous research programmes have described muscle biochemical traits and gene expression levels associated with beef tenderness. One of our results concerning the DNAJA1 gene (an Hsp40 was patented. This study aims to confirm the relationships previously identified between two gene families (heat shock proteins and energy metabolism and beef quality. Results We developed an Agilent chip with specific probes for bovine muscular genes. More than 3000 genes involved in muscle biology or meat quality were selected from genetic, proteomic or transcriptomic studies, or from scientific publications. As far as possible, several probes were used for each gene (e.g. 17 probes for DNAJA1. RNA from Longissimus thoracis muscle samples was hybridised on the chips. Muscles samples were from four groups of Charolais cattle: two groups of young bulls and two groups of steers slaughtered in two different years. Principal component analysis, simple correlation of gene expression levels with tenderness scores, and then multiple regression analysis provided the means to detect the genes within two families (heat shock proteins and energy metabolism which were the most associated with beef tenderness. For the 25 Charolais young bulls slaughtered in year 1, expression levels of DNAJA1 and other genes of the HSP family were related to the initial or overall beef tenderness. Similarly, expression levels of genes involved in fat or energy metabolism were related with the initial or overall beef tenderness but in the year 1 and year 2 groups of young bulls only. Generally, the genes individually correlated with tenderness are not consistent across genders and years indicating the strong influence of rearing conditions on muscle characteristics related to beef quality. However, a group of HSP genes, which explained about 40% of the variability in tenderness in the group of 25 young bulls slaughtered in year 1 (considered as the reference group, was

  13. Application of Technology on Improving Beef Cattle Productivity in East Nusa Tenggara

    Directory of Open Access Journals (Sweden)

    Wirdahayati R B

    2010-03-01

    Full Text Available The Province of East Nusa Tenggara (NTT had been one of the major beef cattle suppliers under traditional management system in Indonesia. The beef cattle farming that based on grazing native pasture and the introduction of shrub legumes (Leucaena leucocephala may contribute to around 15 – 50% of the farmers’ household income. In the last few years, supply of beef cattle tended to decline due to the decrease in cattle population in NTT. Some basic improvements in management and feeding toward increasing beef cattle productivities had been carried out in Nusa Tenggara, such as a baseline survey on Cattle Health and Productivity Survey (CHAPS conducted in 1990 – 1992. The objective of the program was to identify the existing beef cattle productivity and health condition throughout Nusa Tenggara. A collaborative research with the Ministry of Research and Technology (Integrated Prime Research had also been carried out and the result showed that early weaning in Bali calves that can be practised as early as 3 – 6 months to prevent calves losses during the dry season. A program of the Assessment on Beef Cattle Base Farming Activities had also been conducted to improve fattening and breeding practices through the improvement in beef cattle management and feeding systems. At the latest development, fattening scheme has been introduced under a partnership approach involving private sectors and cooperatives. This needs to be facilitated by the government to accelerate the program such as access to capital and intensive extension services to build farmers awareness toward profit oriented beef cattle farming. Optimalization of the available potential resources and technology in NTT, will be an opportunity to enhance beef cattle production and gains back the reputation as one of the major producing beef cattle in the past. This will also support the national livestock program nowadays, called Beef Cattle Self Sufficiency Program 2014.

  14. Joint Production of Safer, Cleaner and Animal Friendlier Beef: Do Consumers Join it Too? - Insights from Focus Groups

    OpenAIRE

    Viegas, Ines; Santos, Jose Manuel Lima; Fontes, Magda Aguiar

    2011-01-01

    Consumers’ motivations and behaviour towards food safety, animal welfare and the environment in beef production and beef products were discussed in several focus groups, within a broader research program aiming at determining Portuguese consumers’ willingness to pay for safer, cleaner and animal friendlier beef. Regarding the supply context, food safety, animal welfare and environmental protection are, to some extent, jointly produced within beef production systems. From the demand perspectiv...

  15. Classifiability-based omnivariate decision trees.

    Science.gov (United States)

    Li, Yuanhong; Dong, Ming; Kothari, Ravi

    2005-11-01

    Top-down induction of decision trees is a simple and powerful method of pattern classification. In a decision tree, each node partitions the available patterns into two or more sets. New nodes are created to handle each of the resulting partitions and the process continues. A node is considered terminal if it satisfies some stopping criteria (for example, purity, i.e., all patterns at the node are from a single class). Decision trees may be univariate, linear multivariate, or nonlinear multivariate depending on whether a single attribute, a linear function of all the attributes, or a nonlinear function of all the attributes is used for the partitioning at each node of the decision tree. Though nonlinear multivariate decision trees are the most powerful, they are more susceptible to the risks of overfitting. In this paper, we propose to perform model selection at each decision node to build omnivariate decision trees. The model selection is done using a novel classifiability measure that captures the possible sources of misclassification with relative ease and is able to accurately reflect the complexity of the subproblem at each node. The proposed approach is fast and does not suffer from as high a computational burden as that incurred by typical model selection algorithms. Empirical results over 26 data sets indicate that our approach is faster and achieves better classification accuracy compared to statistical model select algorithms.

  16. Stress fracture development classified by bone scintigraphy

    International Nuclear Information System (INIS)

    Zwas, S.T.; Elkanovich, R.; Frank, G.; Aharonson, Z.

    1985-01-01

    There is no consensus on classifying stress fractures (SF) appearing on bone scans. The authors present a system of classification based on grading the severity and development of bone lesions by visual inspection, according to three main scintigraphic criteria: focality and size, intensity of uptake compare to adjacent bone, and local medular extension. Four grades of development (I-IV) were ranked, ranging from ill defined slightly increased cortical uptake to well defined regions with markedly increased uptake extending transversely bicortically. 310 male subjects aged 19-2, suffering several weeks from leg pains occurring during intensive physical training underwent bone scans of the pelvis and lower extremities using Tc-99-m-MDP. 76% of the scans were positive with 354 lesions, of which 88% were in th4e mild (I-II) grades and 12% in the moderate (III) and severe (IV) grades. Post-treatment scans were obtained in 65 cases having 78 lesions during 1- to 6-month intervals. Complete resolution was found after 1-2 months in 36% of the mild lesions but in only 12% of the moderate and severe ones, and after 3-6 months in 55% of the mild lesions and 15% of the severe ones. 75% of the moderate and severe lesions showed residual uptake in various stages throughout the follow-up period. Early recognition and treatment of mild SF lesions in this study prevented protracted disability and progression of the lesions and facilitated complete healing

  17. Combining classifiers for robust PICO element detection

    Directory of Open Access Journals (Sweden)

    Grad Roland

    2010-05-01

    Full Text Available Abstract Background Formulating a clinical information need in terms of the four atomic parts which are Population/Problem, Intervention, Comparison and Outcome (known as PICO elements facilitates searching for a precise answer within a large medical citation database. However, using PICO defined items in the information retrieval process requires a search engine to be able to detect and index PICO elements in the collection in order for the system to retrieve relevant documents. Methods In this study, we tested multiple supervised classification algorithms and their combinations for detecting PICO elements within medical abstracts. Using the structural descriptors that are embedded in some medical abstracts, we have automatically gathered large training/testing data sets for each PICO element. Results Combining multiple classifiers using a weighted linear combination of their prediction scores achieves promising results with an f-measure score of 86.3% for P, 67% for I and 56.6% for O. Conclusions Our experiments on the identification of PICO elements showed that the task is very challenging. Nevertheless, the performance achieved by our identification method is competitive with previously published results and shows that this task can be achieved with a high accuracy for the P element but lower ones for I and O elements.

  18. Is it important to classify ischaemic stroke?

    LENUS (Irish Health Repository)

    Iqbal, M

    2012-02-01

    Thirty-five percent of all ischemic events remain classified as cryptogenic. This study was conducted to ascertain the accuracy of diagnosis of ischaemic stroke based on information given in the medical notes. It was tested by applying the clinical information to the (TOAST) criteria. Hundred and five patients presented with acute stroke between Jan-Jun 2007. Data was collected on 90 patients. Male to female ratio was 39:51 with age range of 47-93 years. Sixty (67%) patients had total\\/partial anterior circulation stroke; 5 (5.6%) had a lacunar stroke and in 25 (28%) the mechanism of stroke could not be identified. Four (4.4%) patients with small vessel disease were anticoagulated; 5 (5.6%) with atrial fibrillation received antiplatelet therapy and 2 (2.2%) patients with atrial fibrillation underwent CEA. This study revealed deficiencies in the clinical assessment of patients and treatment was not tailored to the mechanism of stroke in some patients.

  19. Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute.

    Directory of Open Access Journals (Sweden)

    Benjamin Goldstein

    Full Text Available The food demands of the United States (US impart significant environmental pressures. The high rate of consumption of beef has been shown to be the largest driver of food-borne greenhouse gas emissions, water use and land occupation in the US diet. The environmental benefits of substituting animal products with vegetal foods are well documented, but significant psychological barriers persist in reducing meat consumption. Here we use life cycle assessment to appraise the environmental performance of a novel vegetal protein source in the mean US diet where it replaces ground beef, and in vegetarian and vegan diets where it substitutes for legumes, tofu and other protein sources. We find that relative to the mean US diet, vegetarian and vegan diets significantly reduce per-capita food-borne greenhouse gas emission (32% and 67%, respectively, blue water use (70% and 75%, respectively and land occupation (70% and 79%, respectively, primarily in the form of rangeland. The substitution of 10%, 25% and 50% of ground beef with plant-based burger (PBB at the national scale results in substantial reductions in annual US dietary greenhouse gas emissions (4.55-45.42 Mt CO2 equivalents, water consumption (1.30-12.00 km3 and land occupation (22300-190100 km2. Despite PBB's elevated environmental pressures compared to other vegetal protein sources, we demonstrate that minimal risk exists for the disservices of PBB substitution in non-meat diets to outweigh the benefits of ground-beef substitution in the omnivorous American diet. Demand for plant-based oils in PBB production has the potential to increase land use pressures in biodiversity hotspots, though these could be obviated through responsible land stewardship. Although the apparent environmental benefits of the PBB are contingent on actual uptake of the product, this study demonstrates the potential for non-traditional protein substitutes to play a role in a transition towards more sustainable consumption

  20. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.

    Science.gov (United States)

    Savadkoohi, Sobhan; Hoogenkamp, Henk; Shamsi, Kambiz; Farahnaky, Asgar

    2014-08-01

    The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. Does β-hydroxybutyrate concentration influence conception date in young postpartum range beef cows?

    Science.gov (United States)

    Mulliniks, J T; Kemp, M E; Endecott, R L; Cox, S H; Roberts, A J; Waterman, R C; Geary, T W; Scholljegerdes, E J; Petersen, M K

    2013-06-01

    Cows in negative energy balance after calving often have reduced reproductive performance, which is mediated by metabolic signals. The objective of these studies was to determine the association of serum metabolites, days to first postpartum ovulation, milk production, cow BW change, BCS, and calf performance with conception date in spring-calving 2- and 3-yr-old beef cows grazing native range. In Exp. 1, cows were classified by conception date in a 60-d breeding season as early (EARLY; conceived in first 15 d of breeding) or late conception (LATE; conceived during the last 45 d of breeding). Beginning on d 35 postpartum, blood samples were collected twice per week for serum metabolite analysis and progesterone analysis to estimate days to resumption of estrous cycles. As a chute-side measure of nutrient status and glucose sufficiency, whole-blood β-hydroxybutyrate (BHB) concentrations were measured 14 ± 2 d before breeding. In Exp. 2, cows were classified by subsequent calving date resulting from a 55 ± 2 d breeding season as conceiving either early (EARLY; conceived in first 15 d of breeding) or late (LATE; conceived during the remaining breeding season). Blood samples were collected in 2 periods, 30 ± 4 d before calving and 14 ± 3 d before the initiation of breeding, to determine circulating concentrations of IGF-I and BHB. In Exp. 1, BHB and serum glucose concentrations were less (P ≤ 0.04) in EARLY cows than LATE cows. Serum insulin concentrations were greater (P = 0.03) in EARLY cows relative to LATE cows. Milk production and composition did not differ (P ≥ 0.24) by conception date groups. In Exp. 2, cow age × sample period × conception date interaction (P 0.10) for 2-yr-old cows (in greater nutritional plane compared with Exp. 1) regardless of their conception date classification and sampling period. However, precalving serum BHB concentrations were greater (P conception.

  2. Farm gate environmental impacts of beef production in the Northern Plains and Midwest regions of the U.S.

    Science.gov (United States)

    Cradle-to-farm gate environmental impacts of beef production in two cattle producing regions were assessed as part of an on-going national sustainability study of the U.S. beef value chain launched by the Beef Checkoff. Region-specific data on common ranch and feedlot management practices were chara...

  3. Flexibility of Suckler Cattle Farms in the Face of Uncertainty within the Beef Industry: A Proposed Definition and an Illustration

    Science.gov (United States)

    Ingrand, Stephane; Bardey, Helene; Brossier, Jacques

    2007-01-01

    The aim of this study, carried out in association with beef cattle producers, was to explore the capacity of farms to adapt, from a techno-conomic point of view, to both structural changes in consumer demand for beef products and market disruptions (sudden drop in beef consumption due partly to media coverage of bovine spongiform encephalopathy…

  4. BIODIESEL DARI CAMPURAN LEMAK SAPI (Beef Tallow DAN MINYAK SAWIT

    Directory of Open Access Journals (Sweden)

    Wara Dyah Pita Rengga

    2013-05-01

    Full Text Available Cadangan minyak bumi semakin menipis, sehingga dicari bahan bakar alternatif, salah satunya adalah biodiesel. Minyak nabati terutama minyak sawit merupakan bahan baku edible sedangkan lemak sapi merupakan bahan baku non-edible dengan biaya rendah dan memiliki ketersediaan tinggi pada produksi sapi. Pemanfaatan lemak sapi yang belum maksimal dapat digunakan bersama minyak sawit untuk menghasilkan biodiesel. Lemak sapi dicairkan supaya menjadi minyak sapi. Bahan baku minyak sapi dan minyak sawit dicampur dengan perban-dingan 3:1. Campuran minyak ditransesterifikasi dengan metanol dengan perbandingan molar (1:6 dan katalis NaOH. Proses dilakukan selama 90 menit pada suhu ±65°C. Hasil proses transesterifikasi adalah metil ester dan gliserol. Metil ester pada lapisan atas dipisahkan dari gliserol kemudian dilakukan pencucian. Metil ester atau biodiesel selanjutnya diuji angka asam, viskositas, densitas, dan analisis menggunakan GC-MS. Yield biodiesel yang dihasilkan dari campuran minyak sapi dan minyak sawit adalah 76%, angka asam 0,67124 mg-KOH/g, densitas 857,76 kg/cm³, dan viskositas 3,0074 mm2/s. Kesemua parameter tersebut sesuai dengan standart mutu SNI biodiesel. Kandungan metil ester dari minyak sawit dan lemak sapi adalah metiloleat dan metil palmitat. The availability of the fossil fuel is decreasing; hence the finding of an alternative fuels is very important. One of those alternative fuels is biodiesel. Vegetable oil, especially palm oil is the edible raw material, while the beef tallow is the non-edible raw material with low cost production and the availability is huge in the cattle production. The beef tallow mixed with palm oil can be used as raw material for producing biodiesel. Firstly, the beef tallow was melted into beef oil. The raw materials of beef tallow and palm oil were mixed with the composition ratio of 3:1. The resulted mixed-oil was transesterificated by adding methanol with molar ratio of 1:6 and NaOH as

  5. Classifying cerebral palsy: are we nearly there?

    Science.gov (United States)

    Mandaleson, Avanthi; Lee, Yaozong; Kerr, Claire; Graham, H Kerr

    2015-03-01

    Cerebral palsy (CP) is the most common cause of physical disability in childhood in developed countries and encompasses a wide range of clinical phenotypes. Classification of CP according to movement disorder or topographical distribution is widely used. However, these classifications are not reliable nor do they accurately predict musculoskeletal pathology. More recently, the Gross Motor Function Classification System (GMFCS) has been introduced and its validity, reliability, and clinical utility have been confirmed. In 2005 it was suggested that children should be described and classified according to the GMFCS in all outcome studies involving children with CP, in the Journal of Pediatric Orthopaedics (JPO). This study aimed to describe utilization of the GMFCS in 3 journals: Journal of Bone and Joint Surgery (JBJS Am), JPO, and Developmental Medicine and Child Neurology (DMCN), over a 7-year period (2005 to 2011), and any relationship to the journal's impact factor. A secondary aim was to establish if differences in methodological quality existed between those studies utilizing GMFCS and those that did not. A targeted literature search of the 3 selected journals using the term "cerebral palsy" was conducted using the Medline database. Utilization of the GMFCS was assessed using report of these data in the methods or results section of the retrieved papers. The Methodological Index for Non-Randomized Studies (MINORS) was employed to evaluate the quality of papers published in JPO. One hundred and fifty-four studies met the inclusion criteria and in 85 (68%) the GMFCS was used. Of these, 112 were published in JPO, of which 51 (46%) utilized the GMFCS, compared with 72% for JBJS Am, and 88% for DMCN. In the JPO, utilization of the GMFCS improved from 13% to 80%, over the 7-year study period. Utilization of the GMFCS has increased rapidly over the past 7 years in the JPO but there is room for further improvement. Not applicable.

  6. Counting, Measuring And The Semantics Of Classifiers

    Directory of Open Access Journals (Sweden)

    Susan Rothstein

    2010-12-01

    Full Text Available This paper makes two central claims. The first is that there is an intimate and non-trivial relation between the mass/count distinction on the one hand and the measure/individuation distinction on the other: a (if not the defining property of mass nouns is that they denote sets of entities which can be measured, while count nouns denote sets of entities which can be counted. Crucially, this is a difference in grammatical perspective and not in ontological status. The second claim is that the mass/count distinction between two types of nominals has its direct correlate at the level of classifier phrases: classifier phrases like two bottles of wine are ambiguous between a counting, or individuating, reading and a measure reading. On the counting reading, this phrase has count semantics, on the measure reading it has mass semantics.ReferencesBorer, H. 1999. ‘Deconstructing the construct’. In K. Johnson & I. Roberts (eds. ‘Beyond Principles and Parameters’, 43–89. Dordrecht: Kluwer publications.Borer, H. 2008. ‘Compounds: the view from Hebrew’. In R. Lieber & P. Stekauer (eds. ‘The Oxford Handbook of Compounds’, 491–511. Oxford: Oxford University Press.Carlson, G. 1977b. Reference to Kinds in English. Ph.D. thesis, University of Massachusetts at Amherst.Carlson, G. 1997. Quantifiers and Selection. Ph.D. thesis, University of Leiden.Carslon, G. 1977a. ‘Amount relatives’. Language 53: 520–542.Chierchia, G. 2008. ‘Plurality of mass nouns and the notion of ‘semantic parameter”. In S. Rothstein (ed. ‘Events and Grammar’, 53–103. Dordrecht: Kluwer.Danon, G. 2008. ‘Definiteness spreading in the Hebrew construct state’. Lingua 118: 872–906.http://dx.doi.org/10.1016/j.lingua.2007.05.012Gillon, B. 1992. ‘Toward a common semantics for English count and mass nouns’. Linguistics and Philosophy 15: 597–640.http://dx.doi.org/10.1007/BF00628112Grosu, A. & Landman, F. 1998. ‘Strange relatives of the third kind

  7. Ensemble of classifiers based network intrusion detection system performance bound

    CSIR Research Space (South Africa)

    Mkuzangwe, Nenekazi NP

    2017-11-01

    Full Text Available This paper provides a performance bound of a network intrusion detection system (NIDS) that uses an ensemble of classifiers. Currently researchers rely on implementing the ensemble of classifiers based NIDS before they can determine the performance...

  8. What Brings People to Leadership Roles: A Phenomenological Study of Beef Industry Leaders

    Science.gov (United States)

    Gordon, B. Lynn; Ellis, Jason D.

    2013-01-01

    Leadership has been deeply studied in the literature; however, little research exists studying the role of volunteer peer leaders in non-formalized leadership roles in membership-based organizations. This phenomenological study was designed to explore the experience of beef industry leaders in leadership roles. Twelve active beef industry…

  9. Improved pasture and herd management to reduce greenhouse gas emissions from a Brazilian beef production system

    NARCIS (Netherlands)

    Mazzetto, A.M.; Feigl, B.J.; Schils, R.L.M.; Cerri, C.E.P.; Cerri, C.C.

    2015-01-01

    Brazilian farms produce 15% of the world[U+05F3]s beef, and consequently they are important sources of greenhouse gases (GHG). The beef sector faces the challenge to meet the increasing demand without further increase of GHG emissions. To reduce the pressure on forests it is essential that

  10. Spatial-temporal interactions of beef cattle and wolves on a western Idaho rangeland

    Science.gov (United States)

    The objective of this experiment was to detect and evaluate interactions between free-roaming beef cattle (Bos taurus) and wolves (Canis lupus) using GPS technology. Ten mature, lactating beef cows from a herd of about 450 cow-calf pairs and 1 wolf from a pack of 13 wolves were GPS collared and trac...

  11. Impact of "raised without antibiotics" beef cattle production practices on occurrences of antimicrobial resistance

    Science.gov (United States)

    The specific antimicrobial resistance (AMR) decreases that can be expected from reducing antimicrobial (AM) use in U.S. beef production have not been defined. To address this data gap, feces were recovered from 36 lots of “raised without antibiotics” (RWA) and 36 lots of “conventional” (CONV) beef c...

  12. The effect of cinnamon bark (Cinnamomum burmanii) essential oil microcapsules on vacuumed ground beef quality

    Science.gov (United States)

    Brilliana, I. N.; Manuhara, G. J.; Utami, R.; Khasanah, L. U.

    2017-04-01

    Ground beef has a short shelf life because it is susceptible to damage due to microbial contamination and lipid oxidation. So some sort of preservation method such as refrigerated storage, vacuum packaging or natural preservative addition is needed to extend the shelf life of ground beef. A natural preservative that can be used as a food preservative is the cinnamon bark (Cinnamomum burmanii) essential oil microcapsules. The aim of the research was to determine the influence of a cinnamon bark essential oil microcapsules (0%;0.5% and 1% w/w of the ground beef) on the Total Plate Count (TPC), Thiobarbituric Acid (TBA), pH and color of ground beef during refrigerated storage (4±1°C). The result showed that cinnamon bark essential oil microcapsules affected the TPC, TBA, pH and color of ground beef. The addition of the cinnamon bark essential oil microcapsules on ground beef can inhibit microbial growth, inhibit lipid oxidation, inhibit discoloration and lowering pH of fresh ground beef during refrigerated storage compared to the control sample. The higher of the microcapsules were added, the higher the inhibition of microbial growth, lipid oxidation and discoloration of ground beef, indicating better preservation effects.

  13. Derivation of economic values for veal, beef and milk production traits using profit equations.

    NARCIS (Netherlands)

    Bekman, H.; Arendonk, van J.A.M.

    1993-01-01

    In this study profit equations for milk, veal and beef bull production were developed to obtain economic values for different traits. Veal and beef production were described in terms of fat and protein daily gain. For categorical traits, dystocia and carcass quality traits, economic values were

  14. Spatial variability in nitrous oxide and methane emissions from beef cattle feedyard pen surfaces

    Science.gov (United States)

    Greenhouse gas emissions from beef cattle feedlots include enteric carbon dioxide and methane, and manure-derived methane, nitrous oxide and carbon dioxide. Enteric methane comprises the largest portion of the greenhouse gas footprint of beef cattle feedyards. For the manure component, methane is th...

  15. NITROUS OXIDE EMISSIONS FROM SOUTHERN HIGH PLAINS BEEF CATTLE FEEDYARDS: MEASUREMENT AND MODELING

    Science.gov (United States)

    Predictive models for nitrous oxide emission are crucial for assessing the greenhouse gas footprint of beef cattle production. The Texas Panhandle produces approximately 42% of finished beef in the U.S. and cattle production is estimated to contribute 8 Tg carbon dioxide equivalents from nitrous oxi...

  16. Suckling behaviour and fertility in beef cows on pasture 2. Influence ...

    African Journals Online (AJOL)

    For two weeks prior to the start of the breeding season, the sucklingbehaviour of beef calves, separated from their dams for 12 h out of ..... BARB., C.R.. 1986. Naloxone infusion increases pulsatile luteinizing hormone release in post partum beef cows. Dom. Anim. Endocrin. 3, 49. WILLIAMS. G.L., KOTWICA. 1., SLANGER ...

  17. Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

    Energy Technology Data Exchange (ETDEWEB)

    Ahn, D.U. E-mail: duahn@iastate.edu; Nam, K.C

    2004-10-01

    Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% {alpha}-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation-reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the redness of ground beef, and visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During aerobic storage, S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol+{alpha}-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol+tocopherol in irradiated ground beef was superior to that of ascorbic acid.

  18. Transcriptome differences in the rumen of beef steers with variation in feed intake and gain

    Science.gov (United States)

    Feed efficiency is an economically important trait in beef production. The rumen wall interacts with feed, microbial populations and volatile fatty acids important to ruminant nutrition indicating it may play a critical role in the beef steer’s ability to utilize feedstuffs efficiently. To identif...

  19. European consumer acceptance of safety-improving interventions in the beef chain

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Kügler, Jens O.

    2011-01-01

    and the United Kingdom). Acceptance levels differ between countries and consumer segments, and between stages of application, processes, and level of information detail provided. Higher a priori confidence in beef and beef products, as well as higher risk perception were associated with increased acceptance...

  20. 75 FR 81632 - Australia Beef Imports Approved for the Electronic Certification System (eCERT)

    Science.gov (United States)

    2010-12-28

    ... Fisheries and with the approval of the United States Government. DATES: The use of the eCERT process for all Australian beef importations subject to within quantity restrictions will be effective for beef entered, or... by the Government of Australia is in effect for the goods. The existing tariff rate quotas and export...

  1. Quantitative Microbial Risk Assessment for Campylobacter Foodborne Illness in Raw Beef Offal Consumption in South Korea.

    Science.gov (United States)

    Jeong, Jiyeon; Lee, Jeeyeon; Lee, Heeyoung; Lee, Soomin; Kim, Sejeong; Ha, Jimyeong; Yoon, Ki-Sun; Yoon, Yohan

    2017-04-01

    This study evaluated the risk of Campylobacter foodborne illness caused by the intake of raw beef offal in South Korea. The prevalence of Campylobacter spp. in raw beef offal (liver and tripe) was investigated by plating samples on modified charcoal-cefoperazone-deoxycholate agar with Preston enrichment broth. Data were collected about storage temperature and length of storage of raw beef offal, and probabilistic distributions for the data were determined, using @RISK software. Predictive models were developed to describe the fate of Campylobacter in raw beef offal, and the amount and frequency of consumption and dose-response model were surveyed. Subsequently, these data were used to estimate the risk of Campylobacter foodborne illness caused by the intake of raw beef offal. Of 80 beef offal samples, 1 (1.25%) was contaminated with Campylobacter jejuni . Predictive models were used for exposure assessment. An exponential distribution was selected to represent beef offal consumption by people who eat this occasionally, with a mean of 60.2 g and 3.6% monthly consumption frequency. Simulations using @RISK predicted that the probability of Campylobacter foodborne illness per person per month is 1.56 × 10 -5 for home consumption and 1.74 × 10 -5 for restaurant consumption in South Korea, which indicates the risk of Campylobacter foodborne illness by intake of raw beef offal in South Korea.

  2. Application of hyperspectral imaging for characterization of intramuscular fat distribution in beef

    Science.gov (United States)

    In this study, a hyperspectral imaging system in the spectral region of 400–1000 nm was used for visualization and determination of intramuscular fat concentration in beef samples. Hyperspectral images were acquired for beef samples, and spectral information was then extracted from each single sampl...

  3. Fatty acid profile of zebu beef cattle from the Central African sub ...

    African Journals Online (AJOL)

    Additionally, based on the polyunsaturated FA (PUFA) proportion, 13.9% of the total lipids and n-6/n-3 PUFA ratio, 1.95, consumption of beef from these breeds could be beneficial to human health. This is possibly owing to the pasture feeding and low fat content of the beef. Keywords: Intramuscular fat; fatty acid composition ...

  4. Grazing supplementation and crop diversification on beef farm simulations in southern Brazil: a case study

    Science.gov (United States)

    Economics and environmental footprints of beef cattle raised on natural pasture or combined with soybean in specific biomes are still not well evaluated. The objective of this research was to simulate and evaluate the economics of three common pastured beef grazing systems in southern Brazil along w...

  5. Measurement of soy contents in ground beef using near-infrared spectroscopy

    Science.gov (United States)

    Models for determining contents of soy products in ground beef were developed using near-infrared (NIR) spectroscopy. Samples were prepared by mixing four kinds of soybean protein products (Arconet, toasted soy grits, Profam and textured vegetable protein (TVP)) with ground beef (content from 0%–100...

  6. The effect of technology information on consumer expectations and liking of beef.

    Science.gov (United States)

    Van Wezemael, Lynn; Ueland, Øydis; Rødbotten, Rune; De Smet, Stefaan; Scholderer, Joachim; Verbeke, Wim

    2012-02-01

    European consumers increasingly attach value to process characteristics of food. Although beef technologies are hardly communicated to consumers, providing consumer-oriented information about technology application might increase perceived transparency and consumer acceptance. This study investigates how information about beef technologies influences consumer expectations and liking of beef. Beef consumers in Belgium (n = 108) and Norway (n = 110) participated in an information experiment combined with sensory testing in which each consumer tasted three beef muscles treated with different technologies: unprocessed tenderloin M. Psoas major, muscle profiled M. Infraspinatus, and marinated (by injection) M. Semitendinosus. The findings indicate that detailed information about beef technologies can enhance consumers' expectations and liking of beef. However, this effect differs between countries and beef technologies. Information becomes either less relevant when the product is actually tasted, as indicated by the findings in Norway, or more relevant when information is confirmed by own experience during tasting, as indicated by the findings in Belgium. Copyright © 2011 Elsevier Ltd. All rights reserved.

  7. Beef consumer segment profiles based on information source usage in Poland.

    Science.gov (United States)

    Żakowska-Biemans, Sylwia; Pieniak, Zuzanna; Gutkowska, Krystyna; Wierzbicki, Jerzy; Cieszyńska, Katarzyna; Sajdakowska, Marta; Kosicka-Gębska, Małgorzata

    2017-02-01

    The main aim of this study was to identify market segments based on consumers' usage of information sources about beef and to investigate whether the use of information sources was associated with the type of information consumers were searching for, factors guiding their decision processes to buy beef and motives related to beef consumption. Data were collected in 2014 through a self-administered survey of 501 regular beef consumers. Three distinct clusters were identified: Enthusiast (38.5%), Conservative (43.1%) and Ultra Conservative (18.4%). This study revealed that culinary and personal sources of information on beef were the most frequently used. Taste, perceived healthiness and suitability to prepare many dishes were reported as primary motives to eat beef. These results show that communication channels such as culinary programs and opportunities provided by the development of labelling systems to guarantee beef quality should be considered when developing policies and strategies to increase beef consumption in Poland. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Genetic relationships between calving performance and beef production traits in Piemontese cattle

    NARCIS (Netherlands)

    Albera, A.; Groen, A.F.; Carnier, P.

    2004-01-01

    The aim of the study was to obtain estimates of genetic correlations between direct and maternal calving performance of heifers and cows and beef production traits in Piemontese cattle. Beef production traits were daily gain, live fleshiness, and bone thinness measured on 1,602 young bulls tested at

  9. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties

    NARCIS (Netherlands)

    Bekhit, A.E.D.; Geesink, G.H.; Ilian, M.A.; Morton, J.D.; Bickerstaffe, R.

    2003-01-01

    The effects of antioxidants on oxidative processes and metmyoglobin-reducing activity in beef patties were investigated in two experiments. In the first experiment colour, colour stability, TBA values and MetMb-reducing activity were measured during storage, at 2 oC, of raw beef patties treated with

  10. Effect of replacement rate, production system and beef price on total ...

    African Journals Online (AJOL)

    Effect of replacement rate, production system and beef price on total herd efficiency. P. du Toit and J. van ... Percentage differ- ences (minimum, point in between, maximum) in beef prices for the period 1984 to 1992 (RSA Livestock and Meat Statrs- ..... therefore replacement rate, as an economic trait (Hetzel &. Seifert, 1986 ...

  11. Consumer Food Safety Risk Perceptions and Attitudes: Impacts on Beef Consumption across Countries

    NARCIS (Netherlands)

    Schroeder, T.C.; Tonsor, G.T.; Pennings, J.M.E.; Mintert, J.

    2007-01-01

    Beef food safety events have contributed to considerable market volatility, produced varied consumer reactions, created policy debates, sparked heated trade disputes, and generally contributed to beef industry frustrations. Utilizing data from a total of 4,005 consumers in the United States, Canada,

  12. The effects of degree of dark cutting on tenderness and sensory attributes of beef

    Science.gov (United States)

    The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses (n = 160) and matching normal control (NC) carcasses (n = 160)...

  13. 77 FR 12752 - Beef Promotion and Research; Amendment to the Order

    Science.gov (United States)

    2012-03-02

    ... industry-governed organizations existed with the requisite knowledge, skills, and experience related to the... possessing the requisite experience, skills and information related to the marketing of beef and beef products that exist today while still requiring a minimum level of organizational experience so as not to...

  14. Consumption pattern of beef: A survey of selected meat retail shops ...

    African Journals Online (AJOL)

    The study analyzed the pattern of beef consumption behavior among a sample of 179 consumers who patronize meat retail shops in Ilorin metropolis, Kwara State. The influences of various socio-economic factors on quantity of beef consumed per month by households were estimated using OLS. Level of education of ...

  15. Enterococcus on U.S. Beef Cow-calf Operations, 2007-08

    Science.gov (United States)

    The U.S. Department of Agriculture’s National Animal Health Monitoring System (NAHMS) conducted the Beef 2007-08 study, which focused on beef cow-calf health and management practices in 24 States from three regions of the United States. These States represented 79.6 percent of U.S. operations with ...

  16. Associations among heat shock protein 70 genotype, forage system, and horn fly infestation of beef cattle

    Science.gov (United States)

    Horn fly infestations negatively impact economic traits of beef cattle. The impact of horn flies on beef cattle milk yield and quality was evaluated in cows sired by Bonsmara (BONS; n = 7), Brangus (BRAN; n = 13), Charolais (CHAR; n = 8), Gelbvieh (GELV; n = 5), Hereford (HERF; n = 12), and Romosin...

  17. Documentation of 50% water conservation in a single process at a beef abattoir. Meat Science

    Science.gov (United States)

    Beef slaughter is water intensive due to stringent food safety requirements. We conducted a study at a commercial beef processor to demonstrate water conservation by modifying the mechanical head wash. We documented the initial nozzle configuration (112 nozzles), water pressure (275 kPa), and flowra...

  18. 7 CFR 59.104 - Mandatory reporting of boxed beef sales.

    Science.gov (United States)

    2010-01-01

    ...) The price for each lot of each boxed beef sale, quoted in dollars per hundredweight on a F.O.B. plant basis; (2) The quantity for each lot of each sale, quoted by number of pounds sold; and (3) The...) The cut of beef, referencing the most recent version of the Institutional Meat Purchase Specifications...

  19. Outbreak of Salmonellosis associated with beef jerky--New Mexico, 1995.

    Science.gov (United States)

    1995-10-27

    In February 1995, the New Mexico Department of Health (NMDOH) was notified of cases of salmonellosis in two persons who had eaten beef jerky. An investigation by the New Mexico Environment Department determined that these cases were associated with beef jerky processed at a local plant. An investigation by NMDOH identified 91 additional cases. This report summarizes the investigation of this outbreak.

  20. 01 Nsoso - A survey of traditional beef cattle farmers....…

    African Journals Online (AJOL)

    annaline

    The aims of this survey were to characterise traditional beef cattle farmers and evaluate the adoption of certain improved ... The survey was conducted from March 2002 to October 2002. Beef cattle farmers from fifty (50) .... The most important advantages of using AI in traditional farming in Botswana is that it would lead to ...

  1. Effect of transport time on sensorial aspects of beef meat quality.

    Science.gov (United States)

    Villarroel, M; María, G A; Sañudo, C; Olleta, J L; Gebresenbet, G

    2003-03-01

    Forty-eight slaughter bulls were transported by road in groups of eight for approximately 30 min, 3 h and 6 h in two replicates. After slaughter and an ageing time of 7 days, steaks from the longissimus dorsi thoracis were tasted by a trained sensory panel in terms of odour, tenderness, residue, juiciness, flavour intensity, flavour quality, and overall liking. Transport time had a significant effect (Pmeat tenderness and overall liking. The panel preferred meat from animals given the 3-h journey as opposed to the 30 min or 6-h journey and found it was more tender and had a better overall liking.

  2. Modelling of beef sensory quality for a better prediction of palatability.

    Science.gov (United States)

    Hocquette, Jean-François; Van Wezemael, Lynn; Chriki, Sghaier; Legrand, Isabelle; Verbeke, Wim; Farmer, Linda; Scollan, Nigel D; Polkinghorne, Rod; Rødbotten, Rune; Allen, Paul; Pethick, David W

    2014-07-01

    Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. The determination of these properties (known as muscle profiling) will allow for more informed decisions to be made in the selection of individual muscles for the production of value-added products. Therefore, scientists and professional partners of the ProSafeBeef project have brought together all the data they have accumulated over 20 years. The resulting BIF-Beef (Integrated and Functional Biology of Beef) data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality traits. This database is useful to determine the most important muscle characteristics associated with a high tenderness, a high flavour or generally a high quality. Another more consumer driven modelling tool was developed in Australia: the Meat Standards Australia (MSA) grading scheme that predicts beef quality for each individual muscle×specific cooking method combination using various information on the corresponding animals and post-slaughter processing factors. This system has also the potential to detect variability in quality within muscles. The MSA system proved to be effective in predicting beef palatability not only in Australia but also in many other countries. The results of the work conducted in Europe within the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. The combination of the different modelling approaches (namely muscle biochemistry and a MSA-like meat grading system adapted to the European market) is a promising area of research to improve the prediction

  3. 32 CFR 2400.31 - Destruction of classified information.

    Science.gov (United States)

    2010-07-01

    ... TECHNOLOGY POLICY REGULATIONS TO IMPLEMENT E.O. 12356; OFFICE OF SCIENCE AND TECHNOLOGY POLICY INFORMATION SECURITY PROGRAM Safeguarding § 2400.31 Destruction of classified information. (a) Classified information... 32 National Defense 6 2010-07-01 2010-07-01 false Destruction of classified information. 2400.31...

  4. Failure of irradiated beef and ham to induce genetic aberrations of Drosophila

    International Nuclear Information System (INIS)

    Mittler, S.

    1979-01-01

    Ham that had been irradiated by electrons and beef which had been exposed to gamma rays from 60 Co were fed to Drosophila melanogaster to determine whether meat sterilized by these methods would induce genetic aberrations. The results showed that for yB/sc 8 y + Y males, fed on irradiated ham or beef, thermally preserved beef or frozen beef for their entire larval life, there was no significant increase in the loss of X or Y chromosomes or non-disjunction of these chromosomes; there was also no significant increase in any of the broods. Similarly for the Oregon R males, there was no significant increase in yield of sex-linked recessive lethals. Thus feeding of irradiated ham and beef to Drosophila males did not induce significant increases in genetic aberrations. The present findings are discussed in relation to the conflicting results of previous studies. (U.K.)

  5. NUTRITION LEVEL AND PHYSICAL QUALITY OF BALI BEEF ACCORDING TO THE SEX AND AGE OF CATTLE

    Directory of Open Access Journals (Sweden)

    Kadek Karang Agustina

    2017-08-01

    Full Text Available This research aims were to measure nutrition level and the physical quality of bali beef according to the age and sex of cattle. A total of 60 bali beef samples have been examined, consisting of 30 male and 30 female, in which they were divided into six age groups. The parameters of quality and nutritions of bali beef included: meat color, pH, water holding capacity, water content, crude protein, fat and ash content. The result showed that according to the sex and age of cattle, the beef quality and nutrition were not significantly different. This indicates that the bali beef have the similar qualities based on the different of sex and age.

  6. Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle ( Muscle Transcriptome

    Directory of Open Access Journals (Sweden)

    Dong Chen

    2015-02-01

    Full Text Available Marbling is an important trait regarding the quality of beef. Analysis of beef cattle transcriptome and its expression profile data are essential to extend the genetic information resources and would support further studies on beef cattle. RNA sequencing was performed in beef cattle using the Illumina High-Seq2000 platform. Approximately 251.58 million clean reads were generated from a high marbling (H group and low marbling (L group. Approximately 80.12% of the 19,994 bovine genes (protein coding were detected in all samples, and 749 genes exhibited differential expression between the H and L groups based on fold change (>1.5-fold, p<0.05. Multiple gene ontology terms and biological pathways were found significantly enriched among the differentially expressed genes. The transcriptome data will facilitate future functional studies on marbling formation in beef cattle and may be applied to improve breeding programs for cattle and closely related mammals.

  7. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.

    Science.gov (United States)

    Jeong, Jong Youn; Claus, James R

    2011-01-01

    Ground beef was either packaged in an atmosphere of 0.4% CO, 30% CO₂, and 69.6% N₂ (CO-MAP) or vacuum. After storage (48 h, 2-3°C), packages of CO-MAP and vacuum were opened and overwrapped with polyvinyl chloride. Other CO-MAP and vacuum packages were left intact. Packages were initially displayed for 7 days (2-3°C). Intact packages were further displayed up to 35 days before being opened and displayed (1 or 3 days). Intact CO-MAP packaged ground beef was always more red than intact vacuum-packaged ground beef. Color was relatively stable for both types of intact packages over 35 days of display. Upon opening CO-MAP packaged ground beef, the red color decreased slower than in ground beef from vacuum packages. Published by Elsevier Ltd.

  8. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.

    Science.gov (United States)

    Holman, Benjamin W B; Mao, Yanwei; Coombs, Cassius E O; van de Ven, Remy J; Hopkins, David L

    2016-11-01

    The relationship between instrumental colorimetric values (L*, a*, b*, the ratio of reflectance at 630nm and 580nm) and consumer perception of acceptable beef colour was evaluated using a web-based survey and standardised photographs of beef m. longissimus lumborum with known colorimetrics. Only L* and b* were found to relate to average consumer opinions of beef colour acceptability. Respondent nationality was also identified as a source of variation in beef colour acceptability score. Although this is a preliminary study with the findings necessitating additional investigation, these results suggest L* and b* as candidates for developing instrumental thresholds for consumer beef colour expectations. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

  9. Ground Beef Handling and Cooking Practices in Restaurants in Eight States†

    Science.gov (United States)

    Bogard, April K.; Fuller, Candace C.; Radke, Vincent; Selman, Carol A.; Smith, Kirk E.

    2017-01-01

    Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef. PMID:24290692

  10. Ground beef handling and cooking practices in restaurants in eight States.

    Science.gov (United States)

    Bogard, April K; Fuller, Candace C; Radke, Vincent; Selman, Carol A; Smith, Kirk E

    2013-12-01

    Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.

  11. Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle.

    Science.gov (United States)

    O'Connor, S F; Tatum, J D; Wulf, D M; Green, R D; Smith, G C

    1997-07-01

    Bos indicus composite and Bos taurus cattle, originating from diverse production environments, were used to quantify genetic variation in marbling, 24-h calpastatin activity, and beef tenderness and to identify strategies for prevention of beef tenderness problems in Bos indicus composite cattle. Comparisons among 3/8 Bos indicus breeds (Braford, Red Brangus, Simbrah) revealed significant differences in marbling and 24-h calpastatin activity, but not in tenderness. Compared with Bos taurus cattle, 3/ 8 Bos indicus cattle had similar marbling scores but higher 24-h calpastatin activities. Also, beef from 3/8 Bos indicus composites aged more slowly from 1 to 7 d and was less tender at 4, 7, 14, 21, and 35 d postmortem than beef from Bos taurus cattle. However, beef from 3/8 Bos indicus cattle was relatively tender if it was aged for a sufficient period of time (21 d). The delayed response to aging and greater toughness of beef from 3/8 Bos indicus cattle was associated with Brahman breed effects and was not related to the Bos taurus germplasm source. Marbling was moderately heritable (.52 +/- .21) but exhibited positive genetic correlations with shear force at d 1 through 14 of aging, suggesting that, in these cattle, selection for increased marbling would have an unfavorable effect on beef tenderness. A low heritability estimate for 24-h calpastatin activity (.15 +/- .15), coupled with low genetic correlations between calpastatin activity and shear force at 7, 14, and 35 d, suggested that selection for low calpastatin activity would have little effect on aged beef tenderness. Panel tenderness and shear force at 7, 14, and 21 d were moderately heritable (.27 to .47), indicating that aged beef tenderness could be improved by direct selection (via progeny testing). Comparisons among Simbrah, Senegus x Simbrah, and Red Angus x Simmental steers showed that inclusion of a tropically adapted Bos taurus breed (Senepol) could be an effective strategy for preventing beef

  12. PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS

    Directory of Open Access Journals (Sweden)

    Fred Pohlman

    2014-10-01

    Full Text Available The objective of this study was to evaluate the effectiveness of antimicrobial interventions using peroxyacetic acetic acid (PAA followed by novel organic acids on beef trimmings prior to grinding with conventional spray (CS or electrostatic spray (ES on ground beef microbial populations and color. Beef trimmings (80/20; 25kg were inoculated with E. coli O157:H7, non- O157:H7 shiga toxin producing (STEC E. coli (EC and Salmonella spp. (SA at 105 CFU/g. Inoculated trimmings (1.5 kg /treatment/replicate, 2 replicates were treated with CS application of 0.02% PAA alone or followed by CS or ES application of 3% octanoic acid (PO, 3% pyruvic acid (PP, 3% malic acid (PM, saturated solution of fumaric acid (PF or deionized water (W. Findings from this study suggest that PA as a single or multiple chemical hurdle approach with malic, pyruvic, octanoic and fumaric acid on beef trimmings may be effective in reducing E. coli O157:H7 as well as non-STEC serotypes and Salmonella in ground beef up to day 2 of simulated retail display. Results of this study showed that instrumental color properties of ground beef treated with peroxyacetic acid followed by organic acids had little or no difference (P > 0.05 compared to the untreated un-inoculated control ground beef samples. The results also indicate that ES application of some organic acids may have similar or greater efficiency in controlling ground beef microbial populations compared to the CS application of the same acid providing a more economical and waste manageable decontamination approach.

  13. A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems

    Directory of Open Access Journals (Sweden)

    Dario Pighin

    2016-01-01

    Full Text Available Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute to human health. Quality traits of beef, as well as its nutritional properties, depend on animal genetics, feeding, livestock practices, and post mortem procedures. Available data show that emerging beef production systems are able to improve both, quality and nutritional traits of beef in a sustainable way. In this context, Argentina’s actions are aimed at maximising beef beneficial effects and minimising its negative impact on human health, in a way of contributing to global food security.

  14. A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems.

    Science.gov (United States)

    Pighin, Dario; Pazos, Adriana; Chamorro, Verónica; Paschetta, Fernanda; Cunzolo, Sebastián; Godoy, Fernanda; Messina, Valeria; Pordomingo, Anibal; Grigioni, Gabriela

    2016-01-01

    Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute to human health. Quality traits of beef, as well as its nutritional properties, depend on animal genetics, feeding, livestock practices, and post mortem procedures. Available data show that emerging beef production systems are able to improve both, quality and nutritional traits of beef in a sustainable way. In this context, Argentina's actions are aimed at maximising beef beneficial effects and minimising its negative impact on human health, in a way of contributing to global food security.

  15. QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS

    Directory of Open Access Journals (Sweden)

    S. A. Miroshhikov

    2017-01-01

    Full Text Available It was established that studied meat raw material from young bulls of different breeds (Group I — red steppe, Group II — black-andwhite, Group III — Kalmyk, 15 animals per group was balanced by amino acid and fatty acid composition and by fatty acid ratio.In terms of safety, it corresponds to all parameters standardized in SanPiN  2.3.2.1078-01.The biological value of meat from beef bulls is higher compared to dairy bulls by 3.7% and 0.9%. In all groups, the essential amino acid content in meat proteins exceeds the values recommended by FAO/WHO for humans.Oleic acid had the highest concentration in the intramuscular fat (38.71, 39.02, 40.16% in Groups I, II and III, respectively. Palmitic acid content in the sample of  intramuscular fat from red steppe bulls was 26.40%, in black-and-white bulls — 25.86%, and in Kalmyk bulls — 25.07%. Stearic acid concentration was 21.09%, 21.95% and 20.41% in Groups I, II and III, respectively. Thus, the intramuscular fat of Kalmyk bulls is characterized by a lower content of saturated fatty acids compared to herdmates from Groups I and II: palmitic acid by 1.33% and 0.79%, stearic acid by 0.68% and 1, 54% and myristic acid by 0.37% and 0.15%, respectively. The content of saturated fatty acids (palmitic and myristic in intramuscular fat samples from Group I was higher than in Groups II and III, and the content of stearic acid was the lowest. Polyunsaturatedfatty acid (PUFA concentration in the intramuscular fat of all breeds is sufficiently high. Thus, total PUFA content in Group I was 5.64%, in Group II — 6.42% and in Group III — 7.18%. While differences in PUFA content were insignificant, animals in Group III had a higher PUFA level compared to Groups I and II by 1.54 and 0.76%, respectively.Ecologically pure food product has been obtained in the SouthernUrals with its increased anthropogenic burden on natural and agricultural ecosystems. In Group III, lead content is lower than in Groups I and

  16. Performance of beef heifers supplemented with sodium lasalocid.

    Science.gov (United States)

    Sartori, Everton Dezordi; Canellas, Leonardo Canali; Pereira, Gabriel Ribas; Moojen, Fernanda Gomes; Carvalho, Helena Robatini; Barcellos, Júlio Otávio Jardim

    2017-02-01

    This study was conducted on 78 13-month-old crossbred beef heifers that weighed 215 kg in Southern Rio Grande do Sul (RS) State, Brazil. We evaluated the performance of beef heifers that were reared in a pasture system that received a mineral supplement energy-type protein with added sodium lasalocid (LAS). The heifers were randomly and uniformly divided into 2 groups, with 39 animals in each group. One group of animals received a mineral supplement energy-type protein without sodium lasalocid (CON), and the other group received a mineral supplement energy-type protein with added LAS. The mean feed intake, the body weight (BW), the average daily gain (ADG), the body condition score (BCS), and ovarian cyclicity were recorded, and economic parameters were calculated. No differences in supplement intake were observed between the groups, which ensures adequate intake of the other components of the mineral mixture, which are part of the nutritional requirements for the production process. Similarly, no difference in the ADG was observed between treatments. We observed that the heifers in the LAS group had a higher BW gain (51 kg) that the CON heifers (40 kg; P heifers had a higher BCS (3.53) than CON heifers (3.38) at the end of the experiment (P heifers supplemented with LAS had a higher profitability than the CON heifers, even with the higher cost of the supplement containing LAS; this effect was due to the higher live BW at the end of the study. We concluded that the administration of a mineral supplement energy-type protein with added LAS has beneficial effects on beef heifers in terms of production and economic feasibility.

  17. Replacement Beef Cow Valuation under Data Availability Constraints

    Directory of Open Access Journals (Sweden)

    Amy D. Hagerman

    2017-11-01

    Full Text Available Economists are often tasked with estimating the benefits or costs associated with livestock production losses; however, lack of available data or absence of consistent reporting can reduce the accuracy of these valuations. This work looks at three potential estimation techniques for determining the value for replacement beef cows with varying types of market data to proxy constrained data availability and discusses the potential margin of error for each technique. Oklahoma bred replacement cows are valued using hedonic pricing based on Oklahoma bred cow data—a best case scenario—vector error correction modeling (VECM based on national cow sales data and cost of production (COP based on just a representative enterprise budget and very limited sales data. Each method was then used to perform a within-sample forecast of 2016 January to December, and forecasts are compared with the 2016 monthly observed market prices in Oklahoma using the mean absolute percent error (MAPE. Hedonic pricing methods tend to overvalue for within-sample forecasting but performed best, as measured by MAPE for high quality cows. The VECM tended to undervalue cows but performed best for younger animals. COP performed well, compared with the more data intensive methods. Examining each method individually across eight representative replacement beef female types, the VECM forecast resulted in a MAPE under 10% for 33% of forecasted months, followed by hedonic pricing at 24% of the forecasted months and COP at 14% of the forecasted months for average quality beef females. For high quality females, the hedonic pricing method worked best producing a MAPE under 10% in 36% of the forecasted months followed by the COP method at 21% of months and the VECM at 14% of the forecasted months. These results suggested that livestock valuation method selection was not one-size-fits-all and may need to vary based not only on the data available but also on the characteristics (e

  18. Screening of quinolone antibiotic residues in chicken meat and beef sold in the markets of Ankara, Turkey.

    Science.gov (United States)

    Er, Buket; Onurdag, Fatma Kaynak; Demirhan, Burak; Ozgacar, Selda Özgen; Oktem, Aysel Bayhan; Abbasoglu, Ufuk

    2013-08-01

    This study aimed to find the effects of quinolone antibiotics in chicken and beef used in Ankara, Turkey. Total number of 127 chicken and 104 beef meat samples were collected randomly from local markets for analysis. Extraction and determination of quinolones were made by ELISA procedure. One hundred eighteen of 231 (51.1%) examined chicken meat and beef samples were found to contain quinolone antibiotic residue. Among the chicken meat and beef samples, 58 (45.7%) of chicken meat samples and 60 (57.7%) of beef meat samples were positive for quinolones, respectively. The mean levels (±SE) of quinolones were found to be 30.81 ± 0.45 µg/kg and 6.64 ± 1.11 µg/kg in chicken and beef samples, respectively. This study indicated that some chicken and beef meat sold in Ankara contains residues of quinolone antibiotics.

  19. A Review of Sustainability Enhancements in the Beef Value Chain: State-of-the-Art and Recommendations for Future Improvements.

    Science.gov (United States)

    Maia de Souza, Danielle; Petre, Ruaraidh; Jackson, Fawn; Hadarits, Monica; Pogue, Sarah; Carlyle, Cameron N; Bork, Edward; McAllister, Tim

    2017-03-22

    The beef sector is working towards continually improving its sustainability in order to achieve environmentally, socially and economically desirable outcomes, all of which are of increasing concern to consumers. In this context, the Global Roundtable for Sustainable Beef (GRSB) provides guidance to advance the sustainability of the beef industry, through increased stakeholder engagement and the formation of national roundtables. Recently, the 2nd Global Conference on Sustainable Beef took place in Banff, Alberta, Canada, hosted by the GRSB and the Canadian Roundtable for Sustainable Beef. Conference attendees discussed the various initiatives that are being developed to address aspects of beef sustainability. This paper reviews the main discussions that occurred during this event, along with the key lessons learned, messages, and strategies that were proposed to improve the sustainability of the global beef industry.

  20. A Review of Sustainability Enhancements in the Beef Value Chain: State-of-the-Art and Recommendations for Future Improvements

    Directory of Open Access Journals (Sweden)

    Danielle Maia de Souza

    2017-03-01

    Full Text Available The beef sector is working towards continually improving its sustainability in order to achieve environmentally, socially and economically desirable outcomes, all of which are of increasing concern to consumers. In this context, the Global Roundtable for Sustainable Beef (GRSB provides guidance to advance the sustainability of the beef industry, through increased stakeholder engagement and the formation of national roundtables. Recently, the 2nd Global Conference on Sustainable Beef took place in Banff, Alberta, Canada, hosted by the GRSB and the Canadian Roundtable for Sustainable Beef. Conference attendees discussed the various initiatives that are being developed to address aspects of beef sustainability. This paper reviews the main discussions that occurred during this event, along with the key lessons learned, messages, and strategies that were proposed to improve the sustainability of the global beef industry.

  1. A unique method for detecting beef tenderness based on viscoelasticity principle.

    Science.gov (United States)

    Long, Yuan; Tang, Xiuying; Wang, Wenjuan; Peng, Yankun; Dong, Xiaoguang; Kang, Xilong; Li, Yongyu

    2017-10-01

    Tenderness is an important parameter for evaluating textural properties of beef. Viscoelasticity is a comprehensive property of viscosity and elasticity. Detection of beef tenderness based on beef viscoelasticity could avoid sample destruction inherent to the traditional evaluation method. This study has built a novel detection system using an air flow supply and laser displacement sensor to evaluate beef viscoelasticity, collecting measurements of beef sample deformation from the air flow, and of the subsequent recovery occurring during a 12-second time period. Compression curves and recovery curves were fitted by exponential function. The maximum compression deformation, d1, the recovery deformation, d2, and the total deformation, d3, were calculated. Instantaneous deformations of L1 and L2 were evaluated, including deformation areas of S1 and S2, respectively. The deformations for the period from 8 to 12 s were fitted by linear regression. Principal component analysis was used to find optimal principal components. Partial least squares regression method was used to build a model to predict the validation set. The optimal model was obtained using 12 principal components. Correlation coefficient and root mean square error of calibration set were 0.8541and 5.9727, respectively. Similarly, correlation coefficient and root means square error of validation set were 0.8357, respectively. The results showed that beef tenderness detection based on viscoelasticity can be of great value for practical application. This research provides a unique method for nondestructive and quantitative detection of meat and poultry. Tenderness is of great importance while evaluating the quality of beef. However, there is a lack of effective nondestructive methods to measure beef tenderness. A new method was developed to evaluate beef tenderness by applying air flow pressure on a beef sample surface and using a laser displacement sensor to measure the associated surface deformation as

  2. Synchronization and Artificial Insemination Strategies in Beef Cattle.

    Science.gov (United States)

    Lamb, Graham Clifford; Mercadante, Vitor R G

    2016-07-01

    Utilization of estrus or ovulation synchronization and fixed-timed artificial insemination (TAI) has facilitated the widespread utilization of artificial insemination (AI) and can greatly impact the economic viability of cow-calf systems by enhancing weaning weights. Implementation of TAI programs by beef producers results in limited frequency of handling cattle and elimination of the need to detect estrus. Continued use of intensive reproductive management tools such as estrus synchronization and AI will result positive changes to calving distribution, pregnancy rates, and subsequent calf value. Copyright © 2016 Elsevier Inc. All rights reserved.

  3. PRICE DEVELOPMENTS OF BEEF CARCASSES IN ROMANIA AND EUROPEAN UNION

    Directory of Open Access Journals (Sweden)

    IOANA BĂLAN

    2009-10-01

    Full Text Available The main objectives of the classification of cattle carcasses (beef and veal are represented by the correct payment to cattle breeders, according to carcass weight and quality, and standardization, the common language in the international meat trade. The European Union set uniform procedures for quality assessment (the EUROP system, defined by the same parameters in the whole continent. Romania is at the beginning of cattle carcass classification; it is in the third year of reporting on the classification results to the European Commission. In this context, we consider it is very important to analyze these results, for a continuous improvement of carcass quality.

  4. Argentine Beef Demand and Household Choices of Retail Channels

    Directory of Open Access Journals (Sweden)

    Gustavo Rossini

    2014-07-01

    Full Text Available Household choices of outlet retail channels in beef purchases depend on several characteristics related to the quality of the product, convenience and ease of purchase, and economic factors such as price, income and payment methods. The aim of this paper is to study the influence of demographic and socio-economic attributes in the choice made by argentine consumers using a Multinominal Logit Model. The results show that the total number of purchases, the type of household, payment methods, and gender and schooling years of household head are the most relevant variables in the sample.

  5. Beef tallow biodiesel produced in a pilot scale

    Energy Technology Data Exchange (ETDEWEB)

    da Cunha, Michele Espinosa; Krause, Laiza Canielas; Moraes, Maria Silvana Aranda; Faccini, Candice Schmitt; Almeida, Suelen Rodrigues; Caramao, Elina Bastos [Chemistry Institute/Federal University of Rio Grande do Sul/UFRGS - Av. Bento Goncalves, 9500, 91501-970, Porto Alegre, RS (Brazil); Jacques, Rosangela Assis [Federal University of Pelotas/Federal University of Pampa (UFPel/UNIPAMPA-Bage) (Brazil); Rodrigues, Maria Regina Alves [Department of Organic Chemistry (DQO), Chemistry Institute (IQ), Federal University of Pelotas (UFPel), Campus Universitario, s/n - Caixa Postal 354, 96010-900, Pelotas/RS (Brazil)

    2009-04-15

    In the present work, the process of biodiesel production in a pilot plant has been studied using beef tallow as raw materials with methanol and potassium hydroxide as catalyst. The biodiesel quality is regulated by Brazilian specifications (Resolution 42) by the National Agency of Petroleum (ANP). The alkaline transesterification of animal fat with methanol produces a biodiesel with high quality and also with a good conversion rate. The process is possible but the economical viability must be improved by recovering methanol and glycerin. The obtained results have been used for industrial scale up of the process. (author)

  6. Effect of sonication on technological properties of beef

    Directory of Open Access Journals (Sweden)

    Z. J. Dolatowski

    2007-06-01

    Full Text Available Ultrasound treatment during rigor mortis period led to an acceleration of aging processes. No significant influence of sonication on acidity during ageing was observed. Ultrasound treatment did not influence the lightness, but according to the shear force measurements, improve meat tenderness. Differentiated technological properties of examined samples may result from influence of ultrasound on protein structures of meat. As a result of ultrasound treatment an increase of free calcium ions concentration occurred. Obtained results pointed out that sonication may be an effective method of formation of technological properties of beef during ageing.

  7. Lipid profile of commercial beef cuts from grazing, suckling calves

    OpenAIRE

    Vargas, Karin; English, Patti; Vera, Raúl R.; Briones, Ignacio

    2009-01-01

    The objective of the present research was to determine the contents of fat, cholesterol and fatty acids of eight beef cuts from unsupplemented, suckling, 7-8 month old male and female calves reared on permanent pastures in the VIIth Region of Chile by small cattle producers. A total of 54 animals with a mean carcass weight of 150 ± 22 kg were slaughtered in a commercial abattoir on three different dates during the month of March, 2008. Five samples of each of eight cuts were collected at rand...

  8. The Beef Jerky Blues: Methemoglobinemia From Home Cured Meat.

    Science.gov (United States)

    Theobald, Jillian L; Spoelhof, Rachel; Pallasch, Erin M; Mycyk, Mark B

    2016-09-30

    Methemoglobinemia can result from ingestion of nitrite- or nitrate-containing foods. Here, we report a case where an adolescent girl and her father developed clinically significant methemoglobinemia after ingestion of "homemade" beef jerky prepared with sodium nitrate salt purchased at a local grocery store. Both had palpitations, dyspnea, and visible mucosal cyanosis. The daughter had a methemoglobin level of 44.2% and the father's methemoglobin level was 34.2%. Prompt recognition of methemoglobinemia is important for initiating antidotal therapy with methylene blue.

  9. ANALYSE THE PERFORMANCE OF ENSEMBLE CLASSIFIERS USING SAMPLING TECHNIQUES

    Directory of Open Access Journals (Sweden)

    M. Balamurugan

    2016-07-01

    Full Text Available In Ensemble classifiers, the Combination of multiple prediction models of classifiers is important for making progress in a variety of difficult prediction problems. Ensemble of classifiers proved potential in getting higher accuracy compared to single classifier. Even though by the usage ensemble classifiers, still there is in-need to improve its performance. There are many possible ways available to increase the performance of ensemble classifiers. One of the ways is sampling, which plays a major role for improving the quality of ensemble classifier. Since, it helps in reducing the bias in input data set of ensemble. Sampling is the process of extracting the subset of samples from the original dataset. In this research work, analysis is done on sampling techniques for ensemble classifiers. In ensemble classifier, specifically one of the probability based sampling techniques is being always used. Samples are gathered in a process which gives all the individuals in the population of equal chances, such that, sampling bias is removed. In this paper, analyse the performance of ensemble classifiers by using various sampling techniques and list out their drawbacks.

  10. The role of food standards on international trade: assessing the Brazilian beef chain

    Directory of Open Access Journals (Sweden)

    Luciana Marques Vieira

    2006-01-01

    Full Text Available The purpose of this paper is to identify how Brazilian beef managers have responded to a rapid expansion and intensification of standards for beef exports. This issue relates to how some Brazilian beef exporters are strategically repositioning themselves in the supply chains. The literature of this study reviews global chain governance and international standards. The method uses case studies consisting of six medium and large scale beef exporters who export fresh beef to the European Union. The main findings describe the kinds of governance that stimulate upgrading and transferral of the best practices and, consequently, full compliance with mandatory standards. This study suggests that standards do matter for companies trying to increase international competitiveness. These results contribute an understanding of the Brazilian beef chain, and also of other supply chains coping with demanding and changing international markets. Managerial implications show the challengesfacing Brazilian beef exporters in their efforts to sustain exports to the European Union and how they are using chain governance to improve their compliance with international standards and increase competitiveness.

  11. Isolation of Ureaplasma diversum and mycoplasmas from genital tracts of beef and dairy cattle in Saskatchewan.

    Science.gov (United States)

    Mulira, G L; Saunders, J R; Barth, A D

    1992-01-01

    We report herein a survey in which cultures of bovine reproductive tracts for Ureaplasma diversum and mycoplasmas were carried out in order to better understand the role of these organisms in granular vulvitis (GV). Samples cultured were vulvar swabs from clinically normal cows or ones with GV, preputial swabs or raw semen from bulls, and abomasal contents of aborted fetuses.Ureaplasma diversum was isolated from 104 (43.3%) of 240 dairy cows, 32 (27.1%) of 118 beef cows, 43 (47.2%) of 91 beef heifers, 23 (67.6%) of 34 beef bulls, and three (60%) of five dairy bulls. Mycoplasmas were isolated from 18 (7.5%) dairy cows, two (1.6%) beef cows, three (8.8%) beef bulls, and one dairy bull. No isolation was made from 97 aborted fetuses. For 65 dairy cows and 30 beef heifers with vulvar lesions, the isolation rates for ureaplasmas of 62.5% and 69.7%, respectively, were significantly higher (X(2)) than those for normal animals (37.5% and 30.3%). On immunofluorescent serotyping of 137 of the 205 isolates, there were 66 in serogroup C (strain T44), 18 in serogroup B (strain D48), eight in serogroup A (strain A417 or strain 2312), 14 cross-reacting, and 31 that were not identified. It was concluded that U. diversum is commonly present in the lower reproductive tract of beef/dairy cattle in Saskatchewan and is associated with granular vulvitis.

  12. Ecosystems Potency of Small and Outer Islands of Indonesia for Beef Cattle Farming Development

    Directory of Open Access Journals (Sweden)

    Ismeth Inounu

    2007-12-01

    Full Text Available Indonesian archipelago consists of five main islands and more than seventeen thousand of small islands. These small islands are very effective as natural barrier to the spread of contagious animal diseases. This situation is very advantageous to develop many programs such as beef cattle farming to support beef self sufficient program in 2010. However, there are some constraints in developing of these small islands, namely human resources, natural resources, infrastructure, mean of communications and transportations and lack of intra sector integrated coordination. In taking the advantageous of developing small islands as a screening base and quarantine area, animal production technologies and veterinary science are much needed. The development can be done in integration with transmigration development program so that the beef cattle development could become source of income and job opportunity for the transmigran and local inhabitant as well. Beef cattle farming scheme are recommended by doing cow-calf operation or fattening. Political support from government and legislative are needed in establishment of infrastructure in the area chosen as beef cattle farming location. Besides, it need facilitations in land procurement for beef cattle farming, legal aspect, supports of law enforcement, simple regulation in land used and zone management planning, regulation in controlling beef importation, and credit with minimum interest rate.

  13. Detection of chicken contamination in beef meatball using duplex-PCR Cyt b gene

    Science.gov (United States)

    Sari, E. P.; Kartikasari, L. R.; Cahyadi, M.

    2017-04-01

    Beef is one of expensive animal protein sources compared to other meats, on the other hand, chicken is cheap animal protein source. Mixing of chicken into beef meatball is possibly performed to decrease production cost. The aim of this study was to detect chicken contamination in beef meatball using Cytochrome b (Cyt b) gene by duplex-PCR. Sample was designed and prepared as follows, 100% of chicken meatball, 100% of beef meatball and serial level of chicken contaminations in beef meatball (1, 5, 10 and 25%, respectively). Isolation of DNA genome from meatball was according to the guideline of gSYNCTM DNA Extraction Kit for animal tissue. The PCR reaction was carried out using KAPA2G Fast Multiplex Mix. This study found that the DNA genome was succesfully extracted. Moreover, chicken contamination in beef meatball was indicated by the presence of 227 bp DNA band on 2% of agarose gels. Current study revealed that duplex-PCR using Cyt b gene as a genetic marker was able to detect chicken contamination in beef meatball until 1% of chicken meat in the sample. It can be effectively used to identify contamination and also authenticate species origin in animal products to protect consumer from undesirable contents in the food.

  14. Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.

    Science.gov (United States)

    Holman, Benjamin W B; van de Ven, Remy J; Mao, Yanwei; Coombs, Cassius E O; Hopkins, David L

    2017-05-01

    We aimed to establish colorimetric thresholds based upon the capacity for instrumental measures to predict consumer satisfaction with beef colour. A web-based survey was used to distribute standardised photographs of beef M. longissimus lumborum with known colorimetrics (L*, a*, b*, hue, chroma, ratio of reflectance at 630nm and 580nm, and estimated deoxymyoglobin, oxymyoglobin and metmyoglobin concentrations) for scrutiny. Consumer demographics and perceived importance of colour to beef value were also evaluated. It was found that a* provided the most simple and robust prediction of beef colour acceptability. Beef colour was considered acceptable (with 95% acceptance) when a* values were equal to or above 14.5. Demographic effects on this threshold were negligible, but consumer nationality and gender did contribute to variation in the relative importance of colour to beef value. These results provide future beef colour studies with context to interpret objective colour measures in terms of consumer acceptance and market appeal. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  15. Beef Quality Identification Using Thresholding Method and Decision Tree Classification Based on Android Smartphone

    Directory of Open Access Journals (Sweden)

    Kusworo Adi

    2017-01-01

    Full Text Available Beef is one of the animal food products that have high nutrition because it contains carbohydrates, proteins, fats, vitamins, and minerals. Therefore, the quality of beef should be maintained so that consumers get good beef quality. Determination of beef quality is commonly conducted visually by comparing the actual beef and reference pictures of each beef class. This process presents weaknesses, as it is subjective in nature and takes a considerable amount of time. Therefore, an automated system based on image processing that is capable of determining beef quality is required. This research aims to develop an image segmentation method by processing digital images. The system designed consists of image acquisition processes with varied distance, resolution, and angle. Image segmentation is done to separate the images of fat and meat using the Otsu thresholding method. Classification was carried out using the decision tree algorithm and the best accuracies were obtained at 90% for training and 84% for testing. Once developed, this system is then embedded into the android programming. Results show that the image processing technique is capable of proper marbling score identification.

  16. Comparison of feeding systems: feed cost, palatability and environmental impact among hay-fattened beef, consistent grass-only-fed beef and conventional marbled beef in Wagyu (Japanese Black cattle).

    Science.gov (United States)

    Sithyphone, Khounsaknalath; Yabe, Mitsuyasu; Horita, Hiroshi; Hayashi, Keisuke; Fumita, Tomiko; Shiotsuka, Yuji; Etoh, Tetsuji; Ebara, Fumio; Samadmanivong, Olavanh; Wegner, Jochen; Gotoh, Takafumi

    2011-04-01

    The objective of this article is to compare feed cost, palatability and environmental impacts among feeding systems of high concentrate (HC), high hay (HH) and grass-only-fed (Gof) groups. Feed cost was the sum of costs paid for feed intake times the price of feed per kilogram. Palatability was measured by a panel taste test using HH and Gof beef and analyzed for differences. Environmental impacts were calculated based on 1 kg of Japanese beef yield of CO(2) equivalents (eq) and animal end weights at each feeding stage. Results showed that the HH and Gof feeding systems could significantly reduce feed costs by approximately 60% and 78%, respectively, from the HC. In the panel taste test, 50% and 47.50% of panelists indicated that HH beef was 'extremely delicious' and 'acceptable,' respectively, while 15% indicated that Gof beef was 'extremely delicious'; 62.50% indicated that Gof beef was 'acceptable.' Environmental impacts of each feeding system in terms of CO(2) equivalents (eq) were 9.32, 6.10 and 2.04 tonnes of eq for the HC, HH and Gof, respectively. The HH was an economical system that produced moderate impacts on the environment and had impressive taste. © 2011 The Authors. Journal compilation © 2011 Japanese Society of Animal Science.

  17. Fixed-time artificial insemination in beef cattle

    Science.gov (United States)

    2009-01-01

    Background The study was designed to test the effect of fixed-time artificial insemination (fixed-AI) after the slightly modified Ovsynch protocol on the pregnancy rate in beef cattle in Finnish field conditions. The modification was aimed to optimize the number of offsprings per AI dose. Methods Ninety Charolais cows and heifers were entered into the program an average of 1.8 times. Thus, 164 animal cases were included. Animals were administered 10-12 μg of buserelin. Seven days later animals without a corpus luteum (CL) were rejected (20.7%) while the remaining 130 cases with a CL were administered prostaglandin F2α, followed 48 h later with a second injection of buserelin (8-10 μg). Fixed-AI was performed 16-20 hours after the last injection. Results The pregnancy rate was 51.5% (67/130). The pregnancy rate after a short interval (50-70 d) from calving to entering the program was significantly higher than that after a long interval (>70 d). Conclusion This protocol seems to give acceptable pregnancy results in beef herds and its effect on saving labour is notable. PMID:19948052

  18. Identification and dose evaluation of irradiated beef containing bones

    International Nuclear Information System (INIS)

    Mangiacotti, M.; Alberti, A.; Fuochi, P.G.; Chiesa, L.M.

    2011-01-01

    Complete text of publication follows. Food irradiation is a well-established technique to extend the food shelf life and to reduce the food-related health hazards caused by pathogenic micro-organisms. At present, radiation treatment is permitted for various categories of food and food ingredients in many countries. At the European level, irradiation of food is regulated by the European Directives 1999/2/EC and 1999/3/EC. Community legislation states that any food or food ingredients, authorised in the European Union, must be labelled with the word 'irradiated' and that every year each Member State has to carry out checks at the product marketing stage to enforce correct labelling. The present work aimed at identifying irradiated beef meat by using a reliable and sensitive detection of DNA comets as screening biological method and performing an Electron Spin Resonance (ESR) spectrometry as confirmatory qualitative standard. The influence of storage conditions and time after irradiation on DNA degradation was also investigated. Furthermore the application of ESR technique as a quantitative method was successfully applied to beef bones, using the approach of calibration curve. Results, although the limited statistics, proved for reliability of the dose reconstruction method and blind tests were carried out resulting in very satisfactory difference between actual treatment dose and reconstructed dose.

  19. Qualitative improvement of low meat beef burger using Aloe vera.

    Science.gov (United States)

    Soltanizadeh, Nafiseh; Ghiasi-Esfahani, Hossein

    2015-01-01

    Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product. For this purpose, beef burgers were produced with 0%, 1%, 3%, and 5% Aloe vera and the changes in their cooking parameters, lipid oxidation, texture, and appeal to consumers over 7days of refrigerated storage were evaluated. Results indicate that Aloe vera contributed to some extent to decreased cooking loss and diameter reduction in the burgers. Increased concentrations of Aloe vera led to improvements in the water absorption and texture of the burgers as well as their lipid stability. However, a concentration level of 3% led to the most acceptability of the product to the panelists. Finally, it was found that Aloe vera acts as a hydrocolloid and improves the quality of burgers. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Risk Preference of Farmer Beef Cattle Smallholder in West Java

    Science.gov (United States)

    Arief, H.; Fitriani, A.

    2018-02-01

    Beef cattle farm is an economic activity that its correlation relatively high with ecology condition, ever more its activity be dominated by smallholder with farm scale of 1—3 head beef cattle, so the capital of feeder cattle are component production costs relatively large. By doing so, lose one head of cattle means losing some of the capital that had been invested in its farm. This condition has implications for the behavior of farmers in managing its farm. The farmers in the decision-making act reluctant to risk so there is a bit of a program or package of new technologies to improve the performance of farm rejected. Therefore, this study analyzed the preferences of farmers against risks, and find out the socio-economic conditions that be the deciding factor on farmer preference for risk.The method used was a survey with multistage random sampling. The numbers of samples in this study were 150 people from three different areas, namely: District of Bandung, Subang, and Pangandaran (South Ciamis). Data analysis model used in relation to this research problem was the model’s utility function and Component Factor Analysis (CFA). The results showed that the overall breeders had a reluctant attitude to risk (risk averter). This is indicated by the value of x3, namely -63,692.693 education, and experience for farm management; while the business scale factor, number of dependents, and ownership determine the size of the gross margin.