scholarly journals Combined methods of preservation and packing and its influence on beef quality

Nacameh ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 1-15
Author(s):  
Nancy Jerez-Timaure ◽  
◽  
Maureen Berkhoff ◽  
Matias Leal ◽  
Vicente Pérez ◽  
...  
Keyword(s):  
Beef Quality ◽  
Combined Methods

Theoretical justifi cation for use of combined methods for hardening of surfaces of machine parts in order to control their fretting resistance

2020 ◽  
pp. 339-342
Author(s):  
V.F. Bez’yazychny ◽  
M.V. Timofeev ◽  
R.V. Lyubimov ◽  
E.V. Kiselev
Keyword(s):  
Surface Layer ◽  
Fatigue Limit ◽  
Surface Hardening ◽  
Theoretical Justification ◽  
Hardening Process ◽  
Subsequent Application ◽  
Machine Parts ◽  
Combined Methods

The theoretical justification for the hardening process of the surface layer of machine parts for combined methods of surface hardening with subsequent application of strengthening coatings, as well as reducing or increasing the fatigue limit due to the fretting process is presented.

Separating Components of the Detection Process With Combined Methods: An Example With Northern Bobwhite

2010 ◽  
Vol 74 (6) ◽  
pp. 1319-1325 ◽  
Author(s):  
Jason D. Riddle ◽  
Stephen J. Stanislav ◽  
Kenneth H. Pollock ◽  
Christopher E. Moorman ◽  
Fern S. Perkins
Keyword(s):  
Northern Bobwhite ◽  
Detection Process ◽  
Combined Methods

CRC 'Regional Combinations' project — effects of genetics and growth paths on beef production and meat quality: experimental design, methods and measurements.

2005 ◽  
Vol 45 (8) ◽  
pp. 959 ◽  
Author(s):  
W. A. McKiernan ◽  
J. F. Wilkins ◽  
S. A. Barwick ◽  
G. D. Tudor ◽  
B. L. McIntyre ◽  
...  
Keyword(s):  
Meat Quality ◽  
Bos Taurus ◽  
Experimental Designs ◽  
Research Centre ◽  
Eating Quality ◽  
Beef Production ◽  
Cooperative Research ◽  
Beef Quality ◽  
Genetic Potential ◽  
And Storage

As a component of the second term of the Cooperative Research Centre (CRC) for Cattle and Beef Quality, a project to further test and validate the effects of varying nutritional growth paths pre-finishing and slaughter on cattle of varying genetic potential for meat yield and eating quality was designed and implemented. This project, ‘Regional Combinations’, was a multi-site experiment, using Bos taurus cattle generated at 4 locations across southern Australia. The design of imposing different growth paths between weaning and finishing on cattle with specific genetic potential is common across sites. Treatment and interaction effects on beef production and meat quality were examined within and across sites. This paper describes the experimental designs, generation of experimental cattle at the various sites and the measurements, collection and storage of the data for multi-site analyses.

The combined effects of time on feed, electrical stimulation and aging on beef quality

1992 ◽  
Vol 72 (3) ◽  
pp. 525-535 ◽  
Author(s):  
J. L. Aalhus ◽  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
L. E. Jeremiah ◽  
W. M. Robertson ◽  
...  
Keyword(s):  
Quality Control ◽  
Electrical Stimulation ◽  
Combined Effects ◽  
Consumer Survey ◽  
Beef Quality ◽  
Muscle Ph ◽  
Consumer Ratings ◽  
Postmortem Aging ◽  
Fat Thickness ◽  
Production Practices

Two experiments were conducted to determine the combined effects of time on feed, high-voltage electrical stimulation (HVES) and postmortem aging on beef quality and palatability. Increasing time on feed resulted in an increase in carcass fat thickness, dressed carcass weight and marbling and a decrease in carcass lean content, carcass shrinkage and shear values in both experiments. Steaks from longer-fed animals were rated more highly for juiciness, tenderness and overall palatability by the consumers polled. HVES lowered muscle pH (3, 24 and 144 h), increased subjectively appraised marbling fat, gave brighter, redder muscle colour up to 6 d postmortem, and improved consumer ratings for flavour, juiciness, tenderness and overall palatability. HVES also resulted in a significant improvement in shear values (shear values were decreased by 27 and 35% in experiments 1 and 2, respectively). Aging for 6 d improved meat colour, decreased the amount of expressible juice and lowered the shear value of steaks by 11 and 9% respectively, in experiments 1 and 2. A consumer survey indicated that more than 20% of steaks were rated as unacceptable for tenderness when time on feed and postmortem aging were similar to Canadian beef-production practices. Incorporation of HVES as a means of quality control would reduce the proportion of unacceptable steaks to approximately 10%. Key words: Beef quality, time on feed, electrical stimulation, aging

Development of combined methods of high-intensity surface treatment. II. Electric and electronic treatment

1996 ◽  
Vol 69 (1) ◽  
pp. 36-45
Author(s):  
M. L. Kheifets ◽  
L. M. Kozhuro ◽  
A. A. Shipko ◽  
I. A. Senchilo
Keyword(s):  
Surface Treatment ◽  
High Intensity ◽  
Combined Methods

scholarly journals C/EBPα gene as a genetic marker for beef quality improvement

2015 ◽  
Vol 14 (3) ◽  
pp. 9370-9383 ◽  
Author(s):  
C. Adoligbe ◽  
Y.F. Huangfu ◽  
L.S. Zan ◽  
H. Wang
Keyword(s):  
Quality Improvement ◽  
Genetic Marker ◽  
Beef Quality
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