Explanipedia

Influence of Production Factors on Beef Primal Tissue Composition Open

Vipasha Sood, Argenis Rodas‐González, Stephanie Lam, Ó. López-Campos, José Segura , et al. · 2022

This study used 1076 crossbred steers to evaluate the effects of calf-fed and yearling-fed beef production systems, implant strategies (with and without implants), and their interactions on the primal tissue composition (lean and fat compo…

Evaluation of RNA quality and functional transcriptome of beef longissimus thoracis over time post-mortem Open

Stephanie Lam, Arun Kommadath, Ó. López-Campos, N. Prieto, J.L. Aalhus , et al. · 2021

Evaluating RNA quality and transcriptomic profile of beef muscle over time post-mortem may provide insight into RNA degradation and underlying biological and functional mechanisms that accompany biochemical changes occurring post-mortem du…

Carcass and Primal Composition Predictions Using Camera Vision Systems (CVS) and Dual-Energy X-ray Absorptiometry (DXA) Technologies on Mature Cows Open

José Segura, J.L. Aalhus, N. Prieto, I. L. Larsen, M. Juárez , et al. · 2021

This study determined the potential of computer vision systems, namely the whole-side carcass camera (HCC) compared to the rib-eye camera (CCC) and dual energy X-ray absorptiometry (DXA) technology to predict primal and carcass composition…

Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability Open

Wilsón Andrés Barragán Hernández, M. E. R. Dugan, J.L. Aalhus, G.B. Penner, Payam Vahmani , et al. · 2021

This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with t…

Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies Open

M. Juárez, Stephanie Lam, B. M. Bohrer, M. E. R. Dugan, Payam Vahmani , et al. · 2021

Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myog…

350 Enhancing the nutritional value of red meats through genetic and feeding strategies Open

M. Juárez, Stephanie Lam, B. M. Bohrer, M. E. R. Dugan, Payam Vahmani , et al. · 2020

Consumption of red meats contributes substantially to the intake of several essential nutrients in the human diet, including protein, essential fatty acids, and several vitamins and trace minerals. Despite concerns regarding potential nega…

Meat and sensory quality of major muscles from Angus, Charolais, and Angus crossbred steers with high and low residual feed intake Open

Zhiqiang Jiu, Bimol C. Roy, Chamali Das, Wendy V. Wismer, M. Juárez , et al. · 2019

Effects of residual feed intake (RFI) and genetic group on growth, carcass, and meat quality characteristics of bovine longissimus lumborum (LL), triceps brachii (TB), semimembranosus (SM), and gluteus medius (GM) muscles were investigated…

Influence of Maternal Corn Supplementation of Beef Cattle on Muscle Fiber Type and Meat Quality of their Offspring Open

D. Maharjan, Argenis Rodas‐González, Amelia R. Tanner, Victoria C. Kennedy, J. D. Kirsch , et al. · 2019

ObjectivesTo determine the influence of corn supplementation of beef cows during winter and their impact on offspring beef quality attributes.Materials and MethodsForty-seven multiparous Angus beef cows carrying male calves were assigned r…

Identification of Marbling Gene Loci in Commercial Pigs in Canadian Herds Open

William Jon Meadus, Pascale Duff, Jordan C. Roberts, Jennifer L. Zantinge, I. L. Larsen , et al. · 2018

We examined the amount of marbling and tested the genome of boars from 5 breeds of Duroc, Iberian, Lacombe, Berkshire and Pietrian that were commercially available for a swine herd in Canada. The marbling was ranked according to the amount…

Exploration of methods for lamb carcass yield estimation in Canada Open

M. Juárez, Ó. López-Campos, Jordan C. Roberts, N. Prieto, I. L. Larsen , et al. · 2018

Different approaches were evaluated to improve the accuracy of carcass yield predictions of Canadian lamb carcasses using manually obtained measurements and dual-energy X-ray absorptiometry (DEXA). Several linear carcass measurements were …

Phenotypic and genetic correlations of fatty acid composition in subcutaneous adipose tissue with carcass merit and meat tenderness traits in Canadian beef cattle1 Open

Chinyere Ekine-Dzivenu, Michael Vinsky, J. A. Basarab, J.L. Aalhus, M. E. R. Dugan , et al. · 2017

Bivariate animal models were used to estimate phenotypic and genetic correlations between 9 carcass merit and meat tenderness traits with 25 individual and grouped fatty acids in the subcutaneous adipose tissue of a population of 1,366 Can…

Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack Open

M. Juárez, A. Horcada, N. Prieto, Jordan C. Roberts, M. E. R. Dugan , et al. · 2017

Lamb racks from commercial carcasses were scanned using near-infrared spectroscopy. The prediction accuracies (R 2 ) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94. When predicted values were used t…

Tenderness and sensory attributes of 11 muscles from carcasses within the Canadian cull cow grades Open

Jordan C. Roberts, Argenis Rodas‐González, M. Juárez, Ó. López-Campos, I. L. Larsen , et al. · 2017

The eating quality and shear force of meat from mature beef carcasses graded within the Canadian grading system were compared with youthful carcasses. Eleven muscles were obtained from mature-graded carcasses with >50% ossification (D1, D2…

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties Open

Jordan C. Roberts, Argenis Rodas‐González, J. K. Galbraith, M. E. R. Dugan, I. L. Larsen , et al. · 2017

Bison meat is prone to rapid discoloration under traditional aerobic retail packaging conditions. The aim of this study was to determine if the color stability of bison steaks and burger patties could be improved through packaging meat wit…

Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay Open

N. Prieto, M. E. R. Dugan, I. L. Larsen, Payam Vahmani, J.L. Aalhus · 2017

This study was undertaken to evaluate the eating quality of longissimus thoracis steaks and hamburgers (80/20 gluteus medius to perirenal fat) with enhanced profiles of potentially healthy fatty acids. The profile of health favorable fatty…

755 Beef: From a good source of nutrients to a functional food Open

Payam Vahmani, Spencer D. Proctor, Fariba Kolahdooz, Sonika Sharma, J.L. Aalhus , et al. · 2017

Invited speaker- CSAS symposium: Healthy animals producing healthy foods. Let food be thy medicine” is a quote attributed to Hippocrates. Moving a link down the food it might be more appropriate to say “Let feed be medicine for thy food an…

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products Open

N. Prieto, Olga Pawluczyk, M. E. R. Dugan, J.L. Aalhus · 2017

Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally frie…

Muscle profiling of retail characteristics within the Canadian cull cow grades Open

Jordan C. Roberts, Argenis Rodas‐González, M. Juárez, Ó. López-Campos, I. L. Larsen , et al. · 2017

Composition, drip loss, objective colour, and measures of colour stability during 3 d of retail display were benchmarked for 11 muscles obtained from youthful beef and cow carcasses (n = 120). Traits were compared between the muscles from …

Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada Open

Karola R. Wendler, Francis M. Nattress, Jordan C. Roberts, I. L. Larsen, J.L. Aalhus · 2017

Packages of moisture-enhanced and conventional pork chops were collected from six Canadian retail stores on five sampling days. The composition of injection brines differed between retailers, but all contained polyphosphates and salt as ma…

Dual Energy X-Ray Absorptiometry as a Rapid and Non-Destructive Method for Determination of Lean, Fat and Bone Content in Livestock Open

Ó. López-Campos, M. Juárez, I. L. Larsen, N. Prieto, Jordan C. Roberts , et al. · 2017

ObjectivesTo implement dual energy X-ray absorptiometry (DXA) as a platform technology, calibrations and development of robust equations to attain precision and accuracy are required before using for routine predictions of carcass yields i…

Real Time Prediction of Backfat Composition and Iodine Value by Portable Near Infrared Spectroscopy in a Diverse Population of Pigs Open

N. Prieto, M. E. R. Dugan, M. Juárez, Ó. López-Campos, R. T. Zijlstra , et al. · 2017

ObjectivesThe aim of this study was to test the potential of portable near infrared spectroscopy (NIRS) to predict the fatty acid (FA) composition and iodine value (IV) of backfat in real time at the abattoir using a large and variable pop…

Compositional and Physical Factors Associated with Pork Belly Softness and Overall Impacts on Bacon Yield Open

Olugbenga P. Soladoye, B. Uttaro, S. Zawadski, C. Gariépy, J.L. Aalhus , et al. · 2017

ObjectivesPork belly softness is a major quality defect that has reduced processors’ and packers’ profitability due to its effect on fabrication efficiency, bacon shelf stability, sensory quality and possibly, bacon slicing yield. Despite …

Using Dual Energy X-Ray Absorptiometry (DXA) For A Rapid, Non-Invasive Carcass Fat and Lean Prediction in Beef Open

Ó. López-Campos, I. L. Larsen, N. Prieto, M. Juárez, M. E. R. Dugan , et al. · 2017

ObjectivesThe objective of this study was to evaluate the potential use of the dual energy X-ray absorptiometry (DXA) for estimating total lean, fat and bone content of beef carcasses and main primal cuts. Materials and MethodsTo represent…

Understanding the Quality of Atypical Dark Cutting Beef from Heifers and Steers Open

Shahid Mahmood, Bimol C. Roy, J.L. Aalhus, Heather L. Bruce · 2017

ObjectivesStudies have indicated that dark cutting beef with pH > 6.0 has glucidic potential lower than normal beef but can be as or more tender. Dark cutting beef with pH < 6.0 has glucidic potential approaching that of normal beef but in…

Dark Cutting Beef in the Canadian Grading System Open

N. Prieto, Ó. López-Campos, B. Uttaro, J.L. Aalhus · 2017

ObjectivesIn Canada, dark cutting carcasses are downgraded to a B4 grade and encounter severe price discounts. The aim of this study was to determine if different color intensities of dark cutting carcasses (B4) could be considered equival…

Compositional and Physical Factors Associated with Pork Belly Softness and Overall Impacts on Bacon Yield Open

Olugbenga P. Soladoye, B. Uttaro, S. Zawadski, C. Gariépy, J.L. Aalhus , et al. · 2017

ObjectivesPork belly softness is a major quality defect that has reduced processors’ and packers’ profitability due to its effect on fabrication efficiency, bacon shelf stability, sensory quality and possibly, bacon slicing yield. Despite …

Dual Energy X-Ray Absorptiometry as a Rapid and Non-Destructive Method for Determination of Lean, Fat and Bone Content in Livestock Open

Ó. López-Campos, M. Juárez, I. L. Larsen, N. Prieto, Jordan C. Roberts , et al. · 2017

ObjectivesTo implement dual energy X-ray absorptiometry (DXA) as a platform technology, calibrations and development of robust equations to attain precision and accuracy are required before using for routine predictions of carcass yields i…

Evaluation of Total Lean and Saleable Meat Yield Prediction Equations and Dual Energy X-Ray Absorptiometry for a Rapid, Non-Invasive Yield Prediction in Beef Open

Ó. López-Campos, I. L. Larsen, N. Prieto, M. Juárez, M. E. R. Dugan , et al. · 2017

ObjectivesThe objective of this study was to evaluate the beef yield equations currently used in North America and the potential use of the Dual energy X-ray absorptiometry (DXA) technology to predict either total or saleable yield of beef…

Tenderness and Sensory Attributes of Eleven Muscles from Carcasses within the Canadian Cull Cow Grades Open

Jordan C. Roberts, Argenis Rodas, M. Juárez, Ó. López-Campos, I. L. Larsen , et al. · 2017

ObjectivesThe objective of this research was to benchmark palatability attributes for muscles from carcasses assigned grades within the Canadian grading standards for cows compared to youthful carcasses.Materials and MethodsEleven muscles …

Relative contribution of breed, slaughter weight, sex and diet to the fatty acid composition of differentiated pork Open

M. Juárez, M.E.R. Dugan, Ó. López-Campos, N. Prieto, B. Uttaro , et al. · 2016

The objective of this study was to investigate the relative contribution of breed composition, slaughter weight, sex, diet and their interactions to the fatty acid composition of intramuscular and subcutaneous fat of pigs. Sires from Duroc…

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