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Journal articles on the topic 'Beef'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

Shaltout, Fahim. "Microbial Contamination of Beef and Beef Products." Nutrition and Food Processing 2, no. 2 (November 18, 2019): 01. http://dx.doi.org/10.31579/2637-8914/014.

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Beef provide an animal protein of high biological value for consumers at all ages, where they contain all the essential amino acids required for growth. Moreover, beef is good source of different types of vitamins as niacin, riboflavin, thiamine and ascorbic acid as well as sodium, calcium, iron, phosphorus, sulpher and iodine.

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2

Addlesperger, Elisa. "Beef." Journal of Agricultural & Food Information 8, no. 4 (October 2007): 11–19. http://dx.doi.org/10.1080/10496500802083591.

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3

TUOMINEN, P., J. RANTA, and R. MAIJALA. "Salmonella Risk in Imported Fresh Beef, Beef Preparations, and Beef Products." Journal of Food Protection 69, no. 8 (August 1, 2006): 1814–22. http://dx.doi.org/10.4315/0362-028x-69.8.1814.

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Additional guarantees (AGs) for Salmonella in imported defined animal-derived foods were agreed on for Finland when it was admitted to the European Community. The aim of this project was to evaluate the impact of these AGs on the prevalence of Salmonella in the Finnish beef supply and the adequacy of their scope. According to the quantitative Bayesian model, the efficacy of AGs was mainly dependent on the proportions of different beef categories imported and the true prevalence in the countries of origin. According to the model, AGs were able to reach their target in the referred year 1999 and kept the true Salmonella prevalence of beef imports below 1% with quantified uncertainty. The extension of AGs to all imported fresh beef would have reduced the Salmonella prevalence of beef imports from three- to fourfold, whereas expanding the implementation of AGs to all imports of fresh beef, beef preparations, and beef products would have resulted in a sixfold decrease. If current AGs targeting fresh beef intended to be sold as fresh or to be processed by the Finnish industry with processes not achieving 70°C were not implemented, the 95% credible interval of Salmonella prevalence in the Finnish beef supply would be 0.2 to 1.3% (mean, 0.6%) instead of 0.1 to 1.2% (mean, 0.5%). However, if the prevalence in the exporting countries were to rise or the main import countries and/or magnitudes were to change, AGs would be of greater importance.

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4

Yue (余文章), Isaac. "Beefy Outlaws: Beef Consumption in Water Margin and Its Song-Yuan Antecedents." Journal of Chinese Humanities 7, no. 3 (May 2, 2022): 342–65. http://dx.doi.org/10.1163/23521341-12340120.

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Abstract When it comes to the favorite food of the outlaws of Mount Liang, beef is the undisputed champion. The 120-chapter edition of Water Margin has nearly 50 scenes that depict the heroes feasting heartily on beef. The next most frequently evoked type of meat is mutton, but the number of times it is mentioned is only half that of beef and the relevant scenes are depicted with far less detail. Because cattle slaughter and the sale of beef were strictly forbidden during the Song dynasty, an expanding community of researchers considers this choice of food as a subtle reflection of the bandits’ defiance of law and order. However, this school of thought has yet to sufficiently take into account several elements, including the extent to which this law was enforced during the Song dynasty, when the adventures of Song Jiang and his sworn brothers took place; society’s attitude toward beef consumption during this same period; the compilation of the novel in the Ming dynasty and the author’s awareness of historical facts; and the limited presence of beef in the Song-Yuan antecedents of the novel. Taking these points into consideration, this article reexamines the motif of beef consumption in Water Margin and the development of this theme through a historical lens. To do so, it first focuses on the legal issues pertaining to cattle slaughter and the sale of beef during the Song dynasty. Particular attention is paid to the enforcement of relevant laws and the circulation and popularity of black-market beef during this period. Then, it highlights the discrepancies between the way in which beef consumption is presented in the Ming novel and historical facts, followed by a discussion of the portrayal of meat consumption in Yuan dramas featuring Song Jiang and his gang of outlaws. In the end, by thoroughly considering the presentation of food in the developmental history of Water Margin, from Yuan dramas to the Ming novel, this article sheds light on the importance of this subject as a literary motif in medieval Chinese literature.

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5

Thonney, Michael L. "Beef Quality." Science 264, no. 5155 (April 1994): 15. http://dx.doi.org/10.1126/science.264.5155.15.a.

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6

Beard, Trevor C. "Marbled beef." Medical Journal of Australia 153, no. 9 (November 1990): 571. http://dx.doi.org/10.5694/j.1326-5377.1990.tb126253.x.

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7

Hopkin, Michael. "Rare beef." Nature 449, no. 7158 (September 2007): 9. http://dx.doi.org/10.1038/449009a.

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8

Schenker, Donald. "Beef Tune." Iowa Review 19, no. 3 (October 1989): 108. http://dx.doi.org/10.17077/0021-065x.3810.

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9

Thonney, M. L. "Beef Quality." Science 264, no. 5155 (April 1, 1994): 15. http://dx.doi.org/10.1126/science.264.5155.15.

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10

Dove, Paul. "Blood beef." New Scientist 197, no. 2642 (February 2008): 25. http://dx.doi.org/10.1016/s0262-4079(08)60345-0.

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11

Iaconelli, Richard. "Bialik Beef." Brain & Life 14, no. 6 (2018): 5. http://dx.doi.org/10.1097/01.nnn.0000550468.60885.d1.

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12

Ang, Li, and Sylvia Li-chun Lin. "Beef Noodles." Chinese Literature Today 2, no. 1 (September 2011): 6–13. http://dx.doi.org/10.1080/21514399.2011.11833946.

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13

Place, Sara E., and Amy Myrdal Miller. "Beef Production." Nutrition Today 55, no. 5 (September 2020): 227–33. http://dx.doi.org/10.1097/nt.0000000000000432.

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14

Appelbaum, Robert. "Aguecheek's beef." Textual Practice 14, no. 2 (January 2000): 327–41. http://dx.doi.org/10.1080/09502360050082640.

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15

poluhoff, nicholas. "Beef Wellington." Gastronomica 12, no. 3 (2012): 59–60. http://dx.doi.org/10.1525/gfc.2012.12.3.59.

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16

Goodman, J. Clay. "Beef Panic." Advances in Anatomic Pathology 3, no. 6 (November 1996): 351–54. http://dx.doi.org/10.1097/00125480-199611000-00002.

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17

Batt, C. "Oprah's beef." Food Microbiology 15, no. 2 (April 1998): 127. http://dx.doi.org/10.1006/fmic.1998.0182.

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18

Yakubchak, O. M., V. T. Khomich, S. I. Usenko, V. I. Khomumenko, M. B. Ignatovskaya, and M. S. Karpulenko. "Microstructure of canned beef meat." Bìoresursi ì prirodokoristuvannâ 9, no. 3-4 (September 28, 2017): 62–67. http://dx.doi.org/10.31548/bio2017.03.010.

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19

Malý, M. "Partial equilibrium model – beef." Agricultural Economics (Zemědělská ekonomika) 59, No. 6 (June 12, 2013): 247–61. http://dx.doi.org/10.17221/221/2011-agricecon.

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The main goal of the presented paper is to propose, specify and quantify a model of partial equilibrium in the beef meat vertical in the Czech Republic. Characterized within the analyzed relations in the commodity vertical will be the demand-offer relationships on partial levels of the commodity chain on the basis of which the functional relations of the simultaneous model of the above-mentioned market will subsequently be specified. The quantified model enables the definition and description of the main determinants of the beef offer and demand. The data used was acquired from the Situation and Forecast Reports (MA CZ), from the Annual Reports on the State of Agriculture (UZEI) and from the Family Accounts Statistics (CSU), for the period from 1995–2010. With regard to respecting the simultaneous relations, the model estimate was carried out by the means of the two-level method of least squares with the subsequent statistic-econometrical verification. The acquired model shows a sufficient robustness for market analyses and the possible simulation calculations.  

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20

Prabhu, G., R. Husak, and H. Hulshof. "Use of Beef Collagen in Beef Hot Dogs." Meat and Muscle Biology 1, no. 2 (January 1, 2017): 42. http://dx.doi.org/10.22175/rmc2016.039.

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21

Seidel, G. E., and J. C. Whittier. "BEEF SPECIES SYMPOSIUM: Beef production without mature cows1." Journal of Animal Science 93, no. 9 (September 1, 2015): 4244–51. http://dx.doi.org/10.2527/jas.2014-8526.

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22

Vasconcelos, J. T. "BEEF SPECIES SYMPOSIUM: Improving Welfare of Beef Cattle1." Journal of Animal Science 95, no. 5 (May 1, 2017): 2168–69. http://dx.doi.org/10.2527/jas.2017.1487.

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23

Vasconcelos, J. T. "BEEF SPECIES SYMPOSIUM: Improving Welfare of Beef Cattle." Journal of Animal Science 95, no. 5 (2017): 2168. http://dx.doi.org/10.2527/jas2017.1487.

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24

Sukmawati, Sukmawati. "TOTAL MICROBIAL PLATES ON BEEF AND BEEF OFFAL." Bioscience 2, no. 1 (March 30, 2018): 22. http://dx.doi.org/10.24036/02018219825-0-00.

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25

Husted, Rick. "117 Consumer perceptions of beef and beef production." Journal of Animal Science 98, Supplement_3 (November 2, 2020): 48. http://dx.doi.org/10.1093/jas/skaa054.087.

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Abstract Consumers love beef but are often uncertain about how beef is raised. In this session we’ll learn more about consumer perceptions, where we are strong and areas where the industry could improve. Focus will be given to consumer attitudes related to beef production and how misconceptions are driving the need for more and more education in this area. Time will also be spent looking at beef’s competition, including focus on meat substitutes and how consumers few these products.

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26

Oliver, C. "Artisan beef: An alternative view of beef quality." Animal Frontiers 2, no. 4 (October 1, 2012): 68–73. http://dx.doi.org/10.2527/af.2012-0064.

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27

Chen, Ming-Tsao, Wei-Der Yang, and Shiu-Len Guo. "Differentiation between fresh beef and thawed frozen beef." Meat Science 24, no. 3 (January 1988): 223–26. http://dx.doi.org/10.1016/0309-1740(88)90080-0.

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28

Nešić, Ksenija, Mirjana Lukić, and Radmila Marković. "Fatty acids from beef feed to beef meat." Food and Feed Research, no. 00 (2024): 40. http://dx.doi.org/10.5937/ffr0-50371.

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Beef meat has exceptional nutritional value that distinguishes it from other types of meat and makes it a highly valued food. However, the meat of cattle as well as other ruminants, is characterized by a more complex fatty acid profile compared to the meat of monogastric animals. This complexity is a consequence of the activity of the rumen microflora. In recent decades, changes in animal breeding, feeding practices, and modern slaughtering techniques imparted significant progress in improving beef's nutritional, sensory and market value. Different proportions of concentrated feed and roughages, as well as their types, affect the composition of intramuscular fat. Excluding genetic factors and production practices, nutrition emerges as the main factor influencing the fatty acid profile of beef meat. Today, numerous studies support the nutritional approach to modifying the fatty acid composition of beef meat by using selected feeding stuffs. Therefore, this review aims to collect and systematize data as a guide for implementing such a nutritional strategy in practice, with the health benefits of the final consumers in mind.

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29

Bown, MD, PD Muir, and BC Thomson. "Dairy and beef breed effects on beef yield, beef quality and profitability: a review." New Zealand Journal of Agricultural Research 59, no. 2 (April 2, 2016): 174–84. http://dx.doi.org/10.1080/00288233.2016.1144621.

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30

Uys, Pieter, and Christo Bisschoff. "Identifying consumer buying preferences of beef." Problems and Perspectives in Management 14, no. 4 (December 23, 2016): 256–63. http://dx.doi.org/10.21511/ppm.14(4-1).2016.15.

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This study investigated the drivers which influence consumers’ beef buying behavior. A validated questionnaire was used to collect the data and to evaluate consumer beef purchasing behavior. Exploratory factor analysis was employed to analyze the data while Cronbach alpha coefficient was used to calculate the reliability of the drivers. Satisfactory levels of reliability were recorded. The analysis identified eight drivers that influence the buying behavior of consumers when they purchase beef products. These drivers were: quality of the meat, buying preference, farming practices, intention to buy, health, convenience, packaging &amp; presentation and future purchase. In addition, correlational analysis indicates that additional important attributes to buying behavior are supplier characteristics and packaging &amp; presentation. The study culminates in a frame of reference for beef (and possibly other meat products) buying behavior analysis whilst it also provides a frame of reference for marketers to better understand their customers’ behavior when they are selling beef. As a result it is recommended that retailers focus their actions on the more important beef purchasing drivers and that the study be repeated on a larger scale so that the results of the present study can either be confirmed or further refined. Keywords: beef cattle, buying behavior, consumer preferences of beef, packaging, farming practices, factor analysis. JEL Classification: M30

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31

Reynolds, W. L., R. A. Bellows, J. J. Urick, and B. W. Knapp. "Crossing Beef × Beef and Beef × Brown Swiss: Pregnancy Rate, Calf Survival, Weaning Age and Rate." Journal of Animal Science 63, no. 1 (July 1, 1986): 8–16. http://dx.doi.org/10.2527/jas1986.6318.

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32

SATO, Masahiko, Toyoo NAKAMURA, Seiichi HOMMA, Hiroki ABE, Akiyoshi SATO, and Masao FUJIMAKI. "Flavor and Taste Comparison between Japanese Black Cattle Beef, Dairy Cattle Beef and Imported Beef." Nihon Chikusan Gakkaiho 65, no. 2 (1994): 142–48. http://dx.doi.org/10.2508/chikusan.65.142.

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33

An, Seol Bin, Sun Hye Hwang, and Yong Sun Cho. "Storage Stability of Raw Beef, Dry-Aging Beef, and Wet-Aging Beef at Refrigeration Temperature." Journal of Food Hygiene and Safety 35, no. 2 (April 30, 2020): 170–76. http://dx.doi.org/10.13103/jfhs.2020.35.2.170.

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34

Lee, Jae Moon, In Hwan Jung, and Kitae Hwang. "Classification of Beef by Using Artificial Intelligence." Webology 19, no. 1 (January 20, 2022): 4639–47. http://dx.doi.org/10.14704/web/v19i1/web19308.

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This paper aims to develop an application that classifies the quality of beef via Artificial Intelligence technology, which has experienced rapid technological growth in recent years. The application will allow users to obtain information including, but not limited to, cuts of beef, freshness, and marbling of the beef they are about to purchase. Deep learning image classification was used to classify the cuts of beef, and OpenCV technology was used to determine the freshness and marbling of the beef. The application was developed in a client-server system for real-time action. The mobile phone of the user (the client) will take a photo of the beef and send it to the server, and the server will analyze the received image to identify and determine the cuts of beef, freshness, and marbling of the beef. The results will then be sent back to the client from the server. Artificial Intelligence technology is used to develop applications with these functions. Image classification technology is used for the classification function of beef parts, and OpenCV's clustering technology is used to determine the freshness and marbling grade of beef. Also, Flask web server is used to apply the client-server structure. The developed system worked well for tenderloin, sirloin, and ribs. It provided high confidence over 75% for these cuts. However, it worked poor for other beef cuts. This is simply a learning problem for image classifiers.

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35

Fehrman, C., K. Underwood, J. K. Grubbs, J. Walker, C. Wright, M. Gonda, R. Nold, et al. "Sdsu Beef 2020 Increases Beef Industry Knowledge for Participants." Meat and Muscle Biology 2, no. 2 (January 1, 2018): 164. http://dx.doi.org/10.22175/rmc2018.143.

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36

Bullock, K. D., and E. J. Pollak. "Beef Symposium: The evolution of beef cattle genetic evaluation1." Journal of Animal Science 87, suppl_14 (April 1, 2009): E1—E2. http://dx.doi.org/10.2527/jas.2008-1738.

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37

Stankus, Tony. "Review ofDefending Beef: The Case for Sustainable Beef Production." Journal of Agricultural & Food Information 17, no. 1 (January 2, 2016): 78. http://dx.doi.org/10.1080/10496505.2016.1117363.

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38

Scanga, J. A., A. D. Grona, K. E. Belk, J. N. Sofos, G. R. Bellinger, and G. C. Smith. "Microbiological contamination of raw beef trimmings and ground beef." Meat Science 56, no. 2 (October 2000): 145–52. http://dx.doi.org/10.1016/s0309-1740(00)00032-2.

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39

Robbins, K., J. Jensen, K. J. Ryan, C. Homco-Ryan, F. K. McKeith, and M. S. Brewer. "Consumer attitudes towards beef and acceptability of enhanced beef." Meat Science 65, no. 2 (October 2003): 721–29. http://dx.doi.org/10.1016/s0309-1740(02)00274-7.

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40

DeLong, Karen L., Kimberly L. Jensen, Andrew P. Griffith, and Elizabeth McLeod. "Beef cattle farmers’ marketing preferences for selling local beef." Agribusiness 35, no. 3 (December 2018): 343–57. http://dx.doi.org/10.1002/agr.21579.

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41

WY, Akwetey. "How Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers?" Food Science & Nutrition Technology 5, no. 6 (November 2, 2020): 1–5. http://dx.doi.org/10.23880/fsnt-16000238.

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The main research objective was to study the influence of using agushie on proximate composition and eating quality of beef burgers. Cooking yield and pH of burgers produced with or without agushie were also studied. Boneless beef was used as the meat ingredient and portions of the beef were replaced with ground agushie at 0% (control), 13%, 26% and 39% to obtain four treatments namely T1, T2, T3, and T4 respectively. Proximate analysis of the burgers was determined as well as cooking yield, pH and sensory evaluation was by 30 untrained consumers using a 9-point Hedonic scale. Increasing levels of “agushie” significantly (p<0.05) reduced moisture content from 49.49 (T2) to 46.77 (T4) in the burgers. Crude protein contents increased significantly (p<0.05) from T1 (20.49%) to T4 (27.48%). There were significant (p<0.05) differences in fat content with T2 recording the lowest (12.38%). Ash content also increased significantly (p<0.05) from 2.41% (T1) to 3.77% (T4) while the contents of fibre significantly (p<0.05) increased from 0.24% (T1) to 0.98% (T4). There were also significant differences (p<0.05) in pH (6.14 - 6.55) and cooking yield (60.66%-79.06%) from T1 to T4 respectively. Fibre contents increased significantly (p<0.05) with increasing levels of agushie in burgers. Sensory evaluation revealed no significant (p>0.05) differences across treatments for appearance, taste, flavour, juiciness, texture and acceptability. The results suggest that agushie has beneficial potentials in beef burger production at 26% without any adverse effects on nutritional composition and eating characteristics.

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42

MATSUISHI, Masanori, Mitsuhiro FUJIMORI, and Akihiro OKITANI. "Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef." Nihon Chikusan Gakkaiho 72, no. 6 (2001): 498–504. http://dx.doi.org/10.2508/chikusan.72.498.

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43

Gonzalez, John Michael, and Kelsey Jean Phelps. "United States beef quality as chronicled by the National Beef Quality Audits, Beef Consumer Satisfaction Projects, and National Beef Tenderness Surveys — A review." Asian-Australasian Journal of Animal Sciences 31, no. 7 (July 1, 2018): 1036–42. http://dx.doi.org/10.5713/ajas.18.0199.

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44

Zicarelli, L., B. Ariota, B. Gasparrini, G. Neglia, and R. Di Palo. "Buffalo Beef Production." Italian Journal of Animal Science 6, sup2 (January 2007): 1313–15. http://dx.doi.org/10.4081/ijas.2007.s2.1312.

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45

Arnott, Rob, Amie Ko, and Lillian Wu. "Where’s the Beef?" Journal of Investing 31, no. 4 (May 20, 2022): 27–39. http://dx.doi.org/10.3905/joi.2022.31.4.027.

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46

Alexander, Kelly. "What's Your Beef." Anthropology News 58, no. 1 (January 2017): e33-e41. http://dx.doi.org/10.1111/an.285.

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47

Scheinhorn, David J. "Where’s the Beef?" Critical Care Medicine 28, no. 11 (November 2000): 3772–73. http://dx.doi.org/10.1097/00003246-200011000-00056.

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48

Seneff, Michael, Michael Silver, and Douglas Wagner. "Where’s the Beef?" Critical Care Medicine 28, no. 11 (November 2000): 3773. http://dx.doi.org/10.1097/00003246-200011000-00057.

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49

Ahmed, Mahfuzuddin. "Japan's beef industry." Agricultural Economics 20, no. 1 (January 1999): 75–76. http://dx.doi.org/10.1111/j.1574-0862.1999.tb00553.x.

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50

Allen, D. M. "Planned beef production." Outlook on Agriculture 14, no. 1 (March 1985): 41–47. http://dx.doi.org/10.1177/003072708501400106.

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