Explanipedia

Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method Open

J. C. Lees, N. C. Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson , et al. · 2024

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers …

Carcass Yield and Subprimal Cutout Value of Beef, High- and Low-Yielding Beef × Dairy, and Dairy Steers Open

Blake A. Foraker, B. J. Johnson, J. Chance Brooks, Mark F. Miller, N. C. Hardcastle , et al. · 2024

This study compared carcass yield and cutout value of conventional beef and dairy cattle to high-yielding (HY) and low-yielding (LY) crossbred beef × dairy cattle and identified the contribution of carcass regions to carcass yield andcutou…

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality Open

A. J. Garmyn, N. C. Hardcastle, Rod Polkinghorne, Loni W Lucherk, Mark F. Miller · 2020

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated…

Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate Open

A. J. Garmyn, N. C. Hardcastle, C. Bendele, Rod Polkinghorne, Mark F. Miller · 2020

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis intern…

Effects of Enhancement Techniques of Beef Flanks On the Palatability of Fajita Meat Open

K. T. Mahagan, S. Morrow, N. C. Hardcastle, A. J. Garmyn, J.C. Brooks , et al. · 2019

ObjectivesValue added products are typically enhanced either through needle injection or vacuum tumbling, and both techniques carry certain benefits, whether that be more even distribution of the brine or improved palatability. However, it…

Effects of Enhancement Techniques on Physical And Chemical Properties of Beef Flanks Open

C. T. Perkins, S. Morrow, N. C. Hardcastle, J.C. Brooks, A. J. Garmyn , et al. · 2019

ObjectivesEnhancement of beef with non-meat ingredients is a common practice to improve both palatability and chemical characteristics. However, the delivery method of brine solutions has not been well studied and could play a role in the …

Effect of Enhancement on Three Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of Australian Beef Open

N. C. Hardcastle, A. J. Garmyn, M. F. Miller · 2019

ObjectivesImported meat products are commonly used in the value-addition sector of the US meat industry. Non-meat ingredients, such as sodium tripolyphosphate (STP), are often introduced into imported subprimals by the processor to mitigat…

Effect of Enhancement of Two Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of US Beef Open

Brandy Mills, N. C. Hardcastle, A. J. Garmyn, M. F. Miller · 2019

ObjectivesConsumers are increasingly searching for more natural and healthier foods that avoid ingredients like phosphates (“clean label”). The objective of this study was to determine the effects of enhancement ingredients and quality gra…

The Effects of Enhancement Strategies of Beef Flanks on Composition and Consumer Palatability Characteristics Open

S. Morrow, A. J. Garmyn, N. C. Hardcastle, J. Chance Brooks, M.F. Miller · 2019

Beef rectus abdominis muscles (n = 100; 20/treatment) were assigned randomly to 1 of 5 treatments: untreated control (Control, No Treatment; CNT), vacuum tumbled control without marinade (Tumbled Control, No Treatment; TCNT), vacuum tumble…

Effect of Enhancement of Two Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of US Beef Open

B. I. Mills, N. C. Hardcastle, A. J. Garmyn, M. F. Miller · 2019

ObjectivesConsumers are increasingly searching for more natural and healthier foods that avoid ingredients like phosphates (“clean label”). The objective of this study was to determine the effects of enhancement ingredients and quality gra…

Effects of Enhancement Techniques of Beef Flanks On the Palatability of Fajita Meat Open

K. T. Mahagan, S. Morrow, N. C. Hardcastle, A. J. Garmyn, J.C. Brooks , et al. · 2019

ObjectivesValue added products are typically enhanced either through needle injection or vacuum tumbling, and both techniques carry certain benefits, whether that be more even distribution of the brine or improved palatability. However, it…

Effects of Enhancement Techniques on Physical And Chemical Properties of Beef Flanks Open

C. T. Perkins, S. Morrow, N. C. Hardcastle, J.C. Brooks, A. J. Garmyn , et al. · 2019

ObjectivesEnhancement of beef with non-meat ingredients is a common practice to improve both palatability and chemical characteristics. However, the delivery method of brine solutions has not been well studied and could play a role in the …

The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef Open

N. C. Hardcastle, A. J. Garmyn, Jerrad F. Legako, M.M. Brashears, Mark F. Miller · 2018

The effects of experimental finishing diets and enhancement were tested to determine if they could improve Honduran beef palatability. Fifteen enhanced (ENH) and non-enhanced (NE) paired loins from 7 different finishing diets (n = 210 loin…

The Effects of Finishing Diet and Enhancement on the Composition and Objective Measures of Tenderness of Honduran Beef Open

N. C. Hardcastle, A. J. Garmyn, Jerrad F. Legako, M.M. Brashears, M.F. Miller · 2018

ObjectivesThe objective of this study was to evaluate the effects of finishing diet and enhancement on the composition and objective tenderness of Honduran beef.Materials and MethodsBos indicus cross bred bulls (n = 105) were fed experimen…

Fatty Acid Composition of Honduran Beef from Various Finishing Diets Open

H. R. Voegele, N. C. Hardcastle, Jerrad F. Legako, A. J. Garmyn, M. M. Brashears , et al. · 2018

ObjectivesThe objective of this study was to evaluate the impact of experimental finishing diets on meat quality of Honduran beef, specifically focusing on fatty acid composition.Materials and MethodsA total of 275 Honduran Bos indicus cro…

The Effects of Finishing Diet and Enhancement on the Composition and Objective Measures of Tenderness of Honduran Beef Open

N. C. Hardcastle, A. J. Garmyn, J. F. Legako, M. M. Brashears, M. F. Miller · 2018

ObjectivesThe objective of this study was to evaluate the effects of finishing diet and enhancement on the composition and objective tenderness of Honduran beef.Materials and MethodsBos indicus cross bred bulls (n = 105) were fed experimen…

Honduran Consumer Perception of Palatability of Enhanced and Non-Enhanced Beef from Various Finishing Diets Open

A. J. Garmyn, Mark F. Miller, M.M. Brashears, N. C. Hardcastle, Jerrad F. Legako · 2017

ObjectivesHonduran consumers traditionally prefer beef cooked to a well-done degree of doneness, which can reduce palatability. Increasing an animal’s plane of nutrition can improve meat palatability, and enhancing beef can enrich eating q…

The Influence of Processing Method on Sarcomere Length and Proximate Composition of New Zealand Beef Open

N. C. Hardcastle, R. D. Crownover, A. J. Garmyn, R. J. Rathmann, B. C. Bernhard , et al. · 2017

ObjectivesSarcomere length and proximate composition were analyzed to find differences of New Zealand beef muscles that were either conventionally chilled or hot boned.Materials and MethodsThirty-two beef carcasses were selected at harvest…

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