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    • Spices, Seasonings, and Flavors — Achieving the Desired Result

      9/12/2022 — Creating a meat entree that provides a pleasant gastronomic experience is a combination of art, science, and technology. Spices and flavorings are used to achieve that experience, each contributing to the overall taste that is often unique to the region of its origin. Flavorings have the ability to be tailor made and offer the unique ability to provide a taste that cannot be easily developed

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    • Expression of Beef- Versus Dairy-Type in Crossbred Beef × Dairy Cattle Does Not Impact Shape, Eating Quality, or Color of Strip Loin Steaks

      9/9/2022 — Phenotypic expression of dairy influence often carries negative implications in beef production; thus, considerable variation in expression of beef- versus dairy-type might adversely affect value of crossbred beef × dairy cattle. This study evaluated effects of phenotype in crossbred beef × dairy cattle, specifically that associated with beef- versus dairy-type, on meat quality. Effects were

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    • Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Bresaola Slices During Storage

      9/8/2022 — The viability of multistrain cocktails of genetically marked strains of Listeria monocytogenes and Shiga toxin-producing Escherichia coli (STEC) were separately monitored on slices of one brand of a commercially produced bresaola (ca. pH 6.7 and aw 0.899) during extended storage at refrigeration and abusive temperatures. Two slices (ca. 8 g each; ca.10.2 cm wide, ca. 11

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    • Price Determinants of Graded Brisket

      8/25/2022 — In 2004, beef briskets were the lowest valued primal cut on a carcass, but in recent years, briskets have been ranked as high as the 3rd most valuable cut on a carcass. In this study, we determined factors associated with wholesale graded brisket prices with a novel estimated national graded brisket supply. We used a multivariate price determination model for Prime, Choice, Select, and Ungraded

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    • Muscle Protein Oxidation and Functionality: A Global View of a Once-Neglected Phenomenon

      8/13/2022 — Muscle is a highly organized apparatus with a hierarchic microstructure that offers the protection of cellular components against reactive oxygen species (ROS). However, fresh meat immediately postmortem and meat undergoing processing become susceptible to oxidation due to physical disruption and the influx of molecular oxygen. Upon the activation by endogenous prooxidants, oxygen species are

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Meat and Muscle BiologyMeat and Muscle Biology

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