Evidence-based dietary advice regarding meats (including beef), requires accurate assessment of beef and other red meat intakes across life stages. Beef intake is subject to misclassification due to the use of broad categories such as “red and...
Nutrient composition data that accurately represent available beef products are critical to understanding beef’s role in healthy dietary patterns. The quality of beef products has changed over the past several decades, and updated nutrient data...
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...
Currently, the metabolomic research on water-holding capacity (WHC) of beef during postmortem aging is still insufficient. In this paper, the kit method was adopted for energy metabolites testing, the ultra-high-performance liquid chromatography (UHP...
In Pakistan there are no dedicated beef breeds consequently beef meat is a by-product of the dairy industry in the form of cull cows and male calves. Smallholder farmers supply up to 80% of animals slaughtered and decisions to sell their animals is d...
Global animal production systems are often criticized for their lack of sustainability and insufficient resilience to ensure food security. The ‘farm-to-fork’ approach aims at orienting food systems towards the creation of a positive environmental im...
Brazil is the second largest beef producer and a leading exporter, contributing to some 3000 t CWE in global markets (27.7% of market share). The sector has experienced substantial development, but yields remain far below potential, and there are gro...
Knowing whether or not a food contains gluten is vital for the growing number of individuals with celiac disease and non-celiac gluten sensitivity. Questions have recently been raised about whether beef from conventionally-raised, grain-finished catt...
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 Suscept...
Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the c...
Beef is a good source of several vitamins and minerals but data on the net contribution to the human diet is lacking. The objective was to quantify the net nutrient contribution of the beef supply chain to provide vitamins and minerals to the human d...
Research has shown that enhancing finishing performance in beef cows is feasible; however, any adverse impact of selection strategies for finishing performance on the performance of the maternal herd should be taken into account. The aim of this rese...
Edible beef heart may improve whole-animal utilization while enhancing the nutritional value of ground beef; however, its effects on refrigerated storage stability remain unclear. This study evaluated the influence of beef heart on the shelf-life cha...
International literature acknowledges benefits of the legally recognised Producer Organisations (POs). Successful leveraging of these benefits depends on two forms of cooperation: horizontal integration among the producers for more effective function...
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 th...
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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...
The objective was to conduct a bio-mapping of microbial indicators to determine statistical process control (SPC) parameters at a beef processing plant to establish microbiological baselines and process control parameters to support food safety manag...
Maternal performance is a major driver of profitability in cow-calf beef cattle enterprises. The aim of this research was to evaluate the inheritance of maternal performance traits and examine the intercorrelation among reproduction, live weight, hip...
Approximately 42% of the total calves born in New Zealand’s dairy industry are either euthanized on farms or commercially slaughtered as so-called bobby calves within 2 weeks of age. These practices have perceived ethical issues and are conside...
Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objec...
Agriculture is the largest source of methane globally, and enteric methane accounts for 32% of methane emissions globally. Dairy–beef is an increasingly important contributor to the beef industry. The objective of this study was to investigate...
Discrimination between normal (fresh/non-frozen) and frozen-thawed beef is crucial for ensuring food safety. This paper proposed a novel, non-destructive and real-time you only look once for normal and frozen-thawed beef discrimination (YOLO-NF) mode...
In New Zealand, surplus dairy-origin calves not needed as replacement or for beef cattle farms requirements for finishing are commercially slaughtered within two weeks of age. This system has perceived ethical issues which can potentially negatively...
Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef su...
Irish beef processors and cattle farmers have been involved in a lasting controversy on power asymmetry. This paper estimates the degree of market power in the Irish beef processing industry. The New Empirical Industrial Organization approach is exte...
Edible beef organs are nutrient-dense ingredients that may improve whole-animal utilization while enhancing the nutritional value of ground beef. This study evaluated the effects of organ type and inclusion level on the quality characteristics and co...
(1) Background: Undernutrition and micronutrient deficiency have been consistently linked to cognitive impairment among children and young adults. As a primary source of dietary animal protein, beef consumption holds the potential to improve diet qua...
The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middl...
This study aimed to identify changes in beef trade between the European Union and South American countries and to assess the potential economic impact of implementing the EU–Mercosur agreement on the beef market. The research problem asked: How...
In France, around 3.5 million cattle are slaughtered each year, which represents 1.3 million tons of beef carcasses. However, waste due essentially to organoleptic defects is estimated at 3.4% of the production or 45,000 tons of beef carcasses. Micro...
The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidat...
Consumer perception of beef is heavily influenced by overall meat quality, a critical factor in the cattle industry. Genomics has the potential to improve important beef quality traits and identify genetic markers and causal variants associated with...
Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the present...
Iron status is associated with cognitive performance and intervention trials show that iron supplementation improves mental function in iron-deficient adults. However, no studies have tested the efficacy of naturally iron-rich food in this context. T...
Non-additive effects play important roles in determining genetic changes with regard to complex traits; however, such effects are usually ignored in genetic evaluation and quantitative trait locus (QTL) mapping analysis. In this study, a two-componen...
The beef industry in Poland heavily relies on the Polish Holstein-Friesian (PHF) breed, known for its primary use in dairy production, but which also contributes significantly to the beef supply. In contrast, the Limousine (LM), Hereford (HH), and Ch...
The study objective was to compare the palatability of beef strip loin steaks from young and mature grain-finished cattle across a range of marbling scores. Grain-finished beef carcasses were selected from two maturity groups: old maturity (O; >30...
Sustainable green development, cost saving, and efficiency improvement have become the main theme of the high-quality development of China’s animal husbandry and the problem of overuse of feed should be paid more attention. Based on the 3-year...
This paper reports on the use of estimates of individual animal feed intake (made using time spent feeding measurements) to predict the Feed Conversion Ratio (FCR), a measure of the amount of feed consumed to produce 1 kg of body mass, for an individ...
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper...
This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised bee...
Background: Lameness in cattle negatively affects welfare and productivity. Early identification of lameness allows for prompt treatment, and mobility scoring allows for herd-level prevalence data to be monitored. The reliability of a four-point mobi...
The mineral profile of beef is a subject of human health interest, but also animal performance and meat quality. This study analyzes the relationships of 20 minerals in beef inductively coupled plasma-optical emission spectrometry (ICP-OES) with thre...
The purpose of this study was to evaluate the antimicrobial efficacy of an aqueous ozone (Bio-Safe) treatment and lactic acid solutions on natural microbiota and E. coli O157:H7 and Salmonella surrogates on beef carcasses and trim in a commercial bee...
Intramuscular fat (IMF) is a quality index associated with the taste and juiciness of meat. The deposition of IMF is affected by genetic and non-genetic factors, such as age, slaughter location, gender of the animal, and diet. Micro-ribonucleic acids...
The environmental detriments of the growing global production and overconsumption of beef, including greenhouse gas emissions, deforestation, and biodiversity loss, are well-documented. However, public awareness of how dietary choices affect the envi...
Temperament is often defined as the behavioral expression of animals in response to human interaction. Cattle temperament can be evaluated using an association of chute score and exit velocity, with cattle then classified as adequate or excitable tem...
Beef potentiator is an important flavour enhancer in the food industry, while it is prone to generating insufficient compounds with umami and sweet tastes and compounds with a fishy odour during enzymatic hydrolysis of beef, resulting in poor flavour...
This narrative review aims to provide a comprehensive overview of meat color in vacuum-packaged beef, focusing on intrinsic and extrinsic discoloration mechanisms throughout the whole beef production process. The review describes fundamental knowledg...
International beef markets have shocked regional markets in importing countries due to unexpected events such as the COVID-19 epidemic, bovine spongiform encephalopathy (BSE) and high prices for grain feed. After the global food price spikes in 2008,...
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