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  1. Article: The Effects of Different Zilpaterol Hydrochloride Feed Supplements and Extended Aging Periods on the Meat Quality of Feedlot Bulls.

    Webb, Edward C / Emmenis, Rochelle van / Cassens, Andrew M

    Animals : an open access journal from MDPI

    2024  Volume 14, Issue 3

    Abstract: This study researched the effects of two commercially available zilpaterol hydrochloride (ZH) β-adrenergic agonists, denoted as ZH-A and ZH-B, on the meat quality characteristics of typical South African feedlot bulls (taurine × indicus composites), over ...

    Abstract This study researched the effects of two commercially available zilpaterol hydrochloride (ZH) β-adrenergic agonists, denoted as ZH-A and ZH-B, on the meat quality characteristics of typical South African feedlot bulls (taurine × indicus composites), over extended aging periods of up to 120 days. The effects of ZH were studied to address concerns about the possible adverse effects of ZH on beef quality following extended aging, which typically occurs during the exportation of beef by boat. The completely randomized control study consisted of 3 homogenous experimental groups, with 3 replicates per treatment and 50 bulls per replicate = 450 animals. Treatments were a negative control (CT) with no ZH supplementation added to the basal diet or a basal diet supplemented with either zilpaterol hydrochloride A (ZH-A) or zilpaterol hydrochloride B (ZH-B), both at 105 g ZH/ton, fed from the first day of the finishing period (D
    Language English
    Publishing date 2024-01-23
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2606558-7
    ISSN 2076-2615
    ISSN 2076-2615
    DOI 10.3390/ani14030361
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article: Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis).

    Howard, Kendal R / Runyan, Cheyenne L / Poe, Allen B / Cassens, Andrew M / Kinman, Lea A

    Animal bioscience

    2022  Volume 37, Issue 1, Page(s) 116–122

    Abstract: Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and ...

    Abstract Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes.
    Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel.
    Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel.
    Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.
    Language English
    Publishing date 2022-11-13
    Publishing country Korea (South)
    Document type Journal Article
    ISSN 2765-0189
    ISSN 2765-0189
    DOI 10.5713/ab.22.0145
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article ; Online: Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef.

    Cassens, Andrew M / Arnold, Ashley N / Miller, Rhonda K / Gehring, Kerri B / Savell, Jeffrey W

    Meat science

    2018  Volume 146, Page(s) 1–8

    Abstract: Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at elevated temperatures (3.3 to 4.4 °C) were evaluated ... ...

    Abstract Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at elevated temperatures (3.3 to 4.4 °C) were evaluated before and after 5-d retail display. Subprimals from the elevated temperature aging treatment had stronger (P < 0.05) sweet and sour aromas, and the top sirloin had stronger (P < 0.05) bloody/serumy scores. After the 5-day retail display, aroma (sour, bloody/serumy) and discoloration of T-bone/Porterhouse steaks were most impacted compared to other steaks. Elevated temperature during the last 7 d of aging did not significantly improve consumer panelists' palatability scores, and no differences (P = 0.66) were seen in WBS force between aging treatments. Using higher storage temperatures to age beef does not warrant the risk associated with impacting color and odor characteristics that could negatively influence consumer acceptance of retail beef.
    MeSH term(s) Animals ; Cattle ; Color ; Consumer Behavior ; Food Handling/methods ; Humans ; Odorants ; Red Meat/classification ; Red Meat/standards ; Temperature
    Language English
    Publishing date 2018-07-18
    Publishing country England
    Document type Journal Article
    ZDB-ID 753319-6
    ISSN 1873-4138 ; 0309-1740
    ISSN (online) 1873-4138
    ISSN 0309-1740
    DOI 10.1016/j.meatsci.2018.07.024
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 4037: Show issues

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  4. Article: Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef

    Cassens, Andrew M / Ashley N. Arnold / Jeffrey W. Savell / Kerri B. Gehring / Rhonda K. Miller

    Meat science. 2018 Dec., v. 146

    2018  

    Abstract: Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at elevated temperatures (3.3 to 4.4 °C) were evaluated ... ...

    Abstract Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at elevated temperatures (3.3 to 4.4 °C) were evaluated before and after 5-d retail display. Subprimals from the elevated temperature aging treatment had stronger (P < 0.05) sweet and sour aromas, and the top sirloin had stronger (P < 0.05) bloody/serumy scores. After the 5-day retail display, aroma (sour, bloody/serumy) and discoloration of T-bone/Porterhouse steaks were most impacted compared to other steaks. Elevated temperature during the last 7 d of aging did not significantly improve consumer panelists' palatability scores, and no differences (P = 0.66) were seen in WBS force between aging treatments. Using higher storage temperatures to age beef does not warrant the risk associated with impacting color and odor characteristics that could negatively influence consumer acceptance of retail beef.
    Keywords beef ; color ; consumer acceptance ; discoloration ; odors ; palatability ; risk ; steaks ; storage temperature
    Language English
    Dates of publication 2018-12
    Size p. 1-8.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 753319-6
    ISSN 1873-4138 ; 0309-1740
    ISSN (online) 1873-4138
    ISSN 0309-1740
    DOI 10.1016/j.meatsci.2018.07.024
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 4037: Show issues

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  5. Article ; Online: Effects of adding liquid lactose or molasses to pelleted swine diets on pellet quality and pig performance.

    Dunmire, Kara M / Wickersham, Tryon A / Frenzel, Leslie L / Sprayberry, Sarah R / Joiner, Logan C / Hernandez, Lily P / Cassens, Andrew M / Dominguez, Brandon / Paulk, Chad B

    Translational animal science

    2020  Volume 4, Issue 2, Page(s) txaa039

    Abstract: Two experiments were conducted to evaluate the effects of including liquid lactose (LL) and molasses (M) in swine diets on pellet quality and pig performance. In experiment 1, a total of 194 nursery pigs (DNA 241 × 600, initially 6.7 ± 0.4 kg at 27 d of ... ...

    Abstract Two experiments were conducted to evaluate the effects of including liquid lactose (LL) and molasses (M) in swine diets on pellet quality and pig performance. In experiment 1, a total of 194 nursery pigs (DNA 241 × 600, initially 6.7 ± 0.4 kg at 27 d of age) were used in a 33-d experiment evaluating the effects of LL (SweetLac 63; Westway Feed Products, Tomball, TX) or cane molasses on nursery pig performance and pellet quality. Pelleted experimental diets were fed from d 0 to 21, and a common pelleted diet fed from d 21 to 33. Dietary treatments consisted of a control diet containing 19.1% total sugars from whey powder and whey permeate and experimental diets with a percentage of whey permeate replaced by either 5% or 10% LL or 9.4% cane molasses (5 LL, 10 LL, and 9.4 M, respectively). Hot pellet temperature and production rate decreased (
    Language English
    Publishing date 2020-04-03
    Publishing country England
    Document type Journal Article
    ISSN 2573-2102
    ISSN (online) 2573-2102
    DOI 10.1093/tas/txaa039
    Database MEDical Literature Analysis and Retrieval System OnLINE

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