Typical Beef Research Articles

Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil

Meltique is a processed type of beef created by injecting vegetable fat to create marbling similar to the appearance of Wagyu beef. This technique enhances tenderness, and juiciness, while imparting a distinct flavor through the injected emulsion. However, the research on Meltique beef remains limited. This study aims to analyze the physicochemical and organoleptic properties of Meltique beef injected with coconut oil emulsions at two concentrations (365 g and 730 g) and to compare them with Wagyu beef. The study included malondialdehyde (MDA) analysis, antioxidant properties, Texture Profile Analysis (TPA), and a hedonic sensory test. Data were analyzed using a completely randomized design (CRD), with Tukey and Duncan tests employed for sensory analysis. The results demonstrated that varying coconut oil concentration affected the physicochemical and organoleptic properties of the beef. Notably, the 730 g coconut oil emulsion exhibited the highest antioxidant activity and the lowest MDA content. In the sensory evaluation, the meat injected with the 730 g emulsion was preferred for its aroma and tenderness. The use of coconut in the formulation retains beneficial high lauric acid content, presents a promising alternative for emulsion blends, and exhibits characteristics similar to Wagyu.

Biogenic Amines: Catalysis, Quality, and Safety Aspects of Food Items Consumed in Saudi Arabia

Introduction: In this study, the identification and quantification of biogenic amines in 45 commonly consumed food samples in Saudi Arabia were carried out. The enzymes responsible for producing these biogenic amines include spermidine (SPD), putrescine (PUT), tryptamine (TRP), tyramine (TYR), and histamine (HIS), which are synthesized through organo-catalytic pathways. Method: The diverse range of samples analyzed encompassed various types of beef, pickle varieties, canned fish, vegetables, chicken varieties, spices, fruits, and salad ingredients. Sample preparation involved the use of dansyl chloride after aqueous extraction, followed by isolation and analysis using reversed-phase HPLC with a UV detector. In five beef samples, mean concentrations of SPD, PUT, TRP, HIS, and TYR were identified as 9.41, 8.98, 155.8, 100.8, and 304.2 mg kg-1, respectively. Canned fish samples exhibited mean concentrations of TRP, PUT, HIS, TYR, and SPD at 71.6, 3.88, 29.2, 2.56, and 2.02 mg kg-1, respectively. Result: Among five pickle samples, mean concentrations of TRP, PUT, HIS, TYR, and SPD were reported as 118.8, 39.12, 35.2, 27.2, and 2.56 mg kg-1, respectively. Chicken samples primarily contained TRP, HIS, and SPD as the identified biogenic amines, with mean concentrations of 87.2, 105.6, and 5.22 mg kg-1, respectively. Fruit samples generally exhibited low levels of all enzymes except for TRP. Conclusion: It was found that vegetables, seasonings, and salad ingredients either had undetectable or low quantities of biogenic amines.

Consumer sensory profiling and liking of Bolognese-type sauces: how do insect and plant foods really fare against red meat?

Abstract Meeting global targets for healthier and more sustainable diets calls for a substantial reduction of meat consumption in Western nations, especially red and processed meat. This requires a transition to the large-scale production, marketing, and adoption of alternative proteins. The current state of development of new plant- and insect-based foods holds good promise, but optimizing their sensory quality to the point where they can satisfactorily replace everyday meat-eating experiences remains a challenge, demanding a more consumer-oriented approach. This study investigated how Portuguese adults (, 18-40 years old, 50% female, regular meat eaters) perceived the sensory characteristics of seven Bolognese-style pasta sauces – made with 100% red meat (beef and pork), plant (soya beans or peas) or edible insect (house cricket or yellow mealworm larvae) protein – and how this affected their hedonic preferences for these products. Expectedly, the meat-based sauce was generally the most appreciated. Still, consumers liked all products slightly to moderately apart from mealworm mince. Sensory-mediated disgust affected the evaluations of some insect- and plant-based sauces, while others benefitted from formulations that enhanced savouriness and the prototypical attributes of a tomato pasta sauce. Moreover, the disconfirmation of positive sensory-affective judgements of ‘meatiness’ induced by mince-like texture cues penalized liking. High inter-individual variation in evaluations was observed. Distinct preferences for spiciness, for instance, moderated the effects of meat substitution on product liking, with over half of participants appreciating a mild or a spicy plant-based option more than the typical beef Bolognese. Sociodemographics, Beef Consumption, Healthy Eating Consciousness and Food Disgust Sensitivity were all important predictors of patterns of product liking, pointing out that the type of protein selected is just one of the many factors driving the acceptance of meat substitutes by consumers that can be leveraged by the food industry.

Antennal transcriptome analysis reveals sensory receptors potentially associated with host detection in the livestock pest Lucilia cuprina

BackgroundLucilia cuprina (Wiedemann, 1830) (Diptera: Calliphoridae) is the main causative agent of flystrike of sheep in Australia and New Zealand. Female flies lay eggs in an open wound or natural orifice, and the developing larvae eat the host’s tissues, a condition called myiasis. To improve our understanding of host-seeking behavior, we quantified gene expression in male and female antennae based on their behavior.MethodsA spatial olfactometer was used to evaluate the olfactory response of L. cuprina mated males and gravid females to fresh or rotting beef. Antennal RNA-Seq analysis was used to identify sensory receptors differentially expressed between groups.ResultsLucilia cuprina females were more attracted to rotten compared to fresh beef (> fivefold increase). However, males and some females did not respond to either type of beef. RNA-Seq analysis was performed on antennae dissected from attracted females, non-attracted females and males. Transcripts encoding sensory receptors from 11 gene families were identified above a threshold (≥ 5 transcript per million) including 49 ATP-binding cassette transporters (ABCs), two ammonium transporters (AMTs), 37 odorant receptors (ORs), 16 ionotropic receptors (IRs), 5 gustatory receptors (GRs), 22 odorant-binding proteins (OBPs), 9 CD36-sensory neuron membrane proteins (CD36/SNMPs), 4 chemosensory proteins (CSPs), 4 myeloid lipid-recognition (ML) and Niemann-Pick C2 disease proteins (ML/NPC2), 2 pickpocket receptors (PPKs) and 3 transient receptor potential channels (TRPs). Differential expression analyses identified sex-biased sensory receptors.ConclusionsWe identified sensory receptors that were differentially expressed between the antennae of both sexes and hence may be associated with host detection by female flies. The most promising for future investigations were as follows: an odorant receptor (LcupOR46) which is female-biased in L. cuprina and Cochliomyia hominivorax Coquerel, 1858; an ABC transporter (ABC G23.1) that was the sole sensory receptor upregulated in the antennae of females attracted to rotting beef compared to non-attracted females; a female-biased ammonia transporter (AMT_Rh50), which was previously associated with ammonium detection in Drosophila melanogaster Meigen, 1830. This is the first report suggesting a possible role for ABC transporters in L. cuprina olfaction and potentially in other insects.Graphical

Antimicrobial Resistance Profiles of Listeria Species Recovered from Retail Outlets in Gauteng Province, South Africa

The study determined the antimicrobial resistance (AMR) profiles of Listeria spp. (L. monocytogenes, L. innocua, and L. welshimeri) recovered from beef and beef products sold at retail outlets in Gauteng Province, South Africa. A total of 112 isolates of Listeria spp., including L. monocytogenes (37), L. innocua (65), and L. welshimeri (10), were recovered from beef and beef products collected from 48 retail outlets. Listeria spp. was recovered by direct selective plating following selective enrichment, and PCR was used to confirm and characterize recovered isolates. The disc diffusion method determined the resistance to 16 antimicrobial agents. All 112 isolates of Listeria spp. exhibited resistance to one or more antibiotics (P < 0.05). The prevalence of AMR in Listeria isolates was high for nalidixic acid (99.1%) and cefotaxime (80.4%) but low for gentamycin (2.7%), sulfamethoxazole-trimethoprim (3.6%), azithromycin (5.4%), and doxycycline (6.3%). Overall, for the three species of Listeria, the prevalence of resistance varied significantly only for streptomycin (P = 0.016) and tetracycline (P = 0.034). Multidrug-resistant isolates were detected in 75.7% (28/37), 61.5% (40/65), and 80% (8/10) isolates of L. monocytogenes, L. innocua, and L. welshimeri, respectively. The prevalence of AMR was significantly affected by the location and size of retail outlets, type of beef and beef products, and serogroups of L. monocytogenes. The high prevalence of AMR, particularly among the L. monocytogenes isolates, poses potential therapeutic implications for human consumers of contaminated beef products. There is, therefore, a need to regulate and enforce the use of antimicrobial agents in humans and animals in South Africa.

Morphological and agronomical characterization of beef type tomato hybrids

Tomato (Solanum lycopersicum L.) is one of the most important vegetable crops and agro-morphological characterization has a key role in the development of new varieties. In this study, 228 samples of the tomato hybrid type “Beef” (Solanum lycopersicum L.) were characterized by comparing with 11 standard varieties based on 24 quantitative traits and 2 qualitative traits to reveal the phenotypic diversity by using conventional descriptors proposed by IPGRI (1996) and UPOV (2011). A significant level of variability was found in most of the traits studied among the genotypes in two locations. A high level of broad-sense heritability (H2) was detected for many traits such as the number of fruits, firmness, immature fruit color, stem length up to the first inflorescence, total height, and number of days to the first flowering in both locations. There was a highly significant positive correlation among the color values (L*, a*, b*, c*, h*) but no positive correlation between a* and h*. Number of locule had a positive correlation with fruit width and fruit weight, and a positive correlation was determined between fruit length and pericarp thickness in both locations. While fruit weight had a highly significant negative correlation with the number of fruits and number of flowers, there was a highly significant negative correlation between the number of locules and the fruit length-to-width ratio in both locations. Results of PCA showed that PC1 and PC2 accounted for around 15.6% and 13.7% of total variation and 13.8% and 11.8% of total variation for Location 1 and Location 2, respectively. The first five principal components accounted for around 54.2% of the total variation for Location 1 and 48.2% of the total variation for Location 2. Cluster analysis grouped the 239 genotypes under six cluster groups for Location 1 and seven cluster groups for Location 2. Results of the cluster analysis revealed that Cluster 3 for Location 1 and Cluster 2 for Location 2 had prominent genotypes for some of the agronomically important traits like yield. The results showed that present phenotypic diversity could be useful in the selection of best-performing genotypes, which would be important candidates for the beef red tomato market in the spring season.

Antibody levels following vaccination of beef calves with a tetanus toxoid

Tetanus is a preventable, yet often fatal, disease affecting many species, including beef cattle. Vaccination for tetanus is recommended for calves at high risk of disease, but typical beef cattle management practices often make adherence to vaccine manufacturers’ guidance for a second (booster) dose of vaccine difficult. This study examined the antibody response following a single dose of tetanus toxoid, as well as following booster vaccination at various intervals. Anti-tetanus IgG antibodies were detectable 25 days (D25) after a single dose, and rose following booster at either D25 D109 after initial vaccination. Antibody levels then declined numerically from D109 to D179 for calves boostered at D25 but rose on D179 for those receiving a second dose on D109. The relatively rapid response in IgG production, even in the absence of a booster vaccine, may suggest value in vaccinating calves for tetanus at time of greatest risk, even if a booster cannot be administered. The study also provides support for priming of the immune response lasting at least until D109 after primary immunization.

Beef Consumption Is Associated with Higher Intakes and Adequacy of Key Nutrients in Older Adults Age 60+ Years: National Health and Nutrition Examination Survey 2011-2018 Analysis.

Beef is an important source of high-quality protein and several micronutrients, including iron, zinc, and B vitamins. We determined beef intake and its relationship with intakes of nutrients and their adequacy using 24 h dietary recall data from 5868 older adults. Usual intakes from foods were determined using the National Cancer Institute method, and the percent of the population below the estimated average requirement or above adequate intake was estimated. A high percentage of older adults did not meet nutrient recommendations for vitamin D (96%), choline (96%), vitamin E (84%), potassium (70%), calcium (63%), magnesium (60%), vitamin C (46%), vitamin A (39%), zinc (21%), vitamin B6 (19%), and folate (15%). About 68% of older adults were beef consumers with a mean intake of 56 g/day. Beef consumers had higher (p < 0.05) intakes of energy, protein, calcium, iron, phosphorus, selenium, sodium, zinc, thiamin, riboflavin, niacin, vitamin B12, and choline, and a higher (p < 0.05) proportion met nutrient recommendations for protein, calcium, copper, zinc, thiamin, folate, and vitamin B12 than non-consumers. Consumers of fresh, ground, and processed beef also had generally higher intakes and lower inadequacies of many nutrients depending on the beef type. In conclusion, older adults generally had poor nutrient adequacy from their diets, while beef consumers had higher nutrient intakes and adequacy for certain key nutrients, which are inherently generally available from beef or from foods consumed with beef.

Concentrations of antimicrobial components in milk of Japanese Black cows and their differences from dairy cows

The components of milk from beef cows remain to be elucidated. This study examined the differences in the antimicrobial components of milk between dairy and beef cows. Quarter milk was collected from both Japanese Black (beef type) and Holstein (dairy type) cows to compare the concentrations of antimicrobial components. The concentration of lingual antimicrobial peptide (LAP) was higher, whereas that of the other antimicrobial components (lactoferrin, S100A7, and S100A8) was lower in beef cows than in dairy cows. Overall, these results indicate that the differences in antimicrobial components between beef and dairy cows may be associated with the difference in the prevalence of mastitis between them.

PREDIKSI HARGA PANGAN DI PASAR TRADISIONAL KOTA SURABAYA DENGAN METODE LSTM

Long Short-Term Memory is the development of an artificial neural network that has the ability to overcome the vanishing gradient problem, and makes it possible to remember long-term information, and understand temporal patterns in time series data, so that LSTM has good performance in predicting food prices [1]. In Indonesia, especially in Surabaya, food prices are often unstable. Fluctuations in food prices can be caused by many factors such as weather, growing season and production. Under these conditions, this research was conducted to predict future food prices. The purpose of this study is to apply the LSTM method in predicting food prices so that it can provide maximum results and can be used by the community in making good decisions. In this study the dataset used included 5 types of food, namely rice, beef, chicken eggs, granulated sugar, and cooking oil. The dataset was obtained from the website of the National Strategic Food Price Information Center (PIHPS Nasional, https://www.bi.go.id/hargapangan). Predictive results are evaluated with RMSE and MAE. RMSE and MAE values of 5 types of food, namely rice 32 and 27, beef 229 and 125, chicken eggs 319 and 213, cooking oil 424 and 215, granulated sugar 30 and 18.

다중 이산 연속선택모형을 이용한 원산지 및 용도별 쇠고기 수요 분석

There has been a steady increase in the consumption of Korean beef in recent years, with the per capita consumption of beef reaching a record high in 2022. The domestic beef market provides consumers with more choices, so traditional methods of demand analysis that rely on whole beef products are likely to become less useful. Employing the multiple discrete-continuous extreme value model (MDCEV), we analyze scanner data on consumer panels over a long period. Our findings indicate Hanwoo beef demand is less price sensitive than other beef types. Furthermore, Hanwoo beef has a relatively larger cross-price elasticity than other alternatives. Consumers' income, age, and household size also significantly affect the interrelationship between demand and supply.&#x0D; Higher-income consumers are more likely to choose Hanwoo beef and less likely to choose imported beef. Larger families are more likely to select beef for grilling rather than cooking. These results explain current beef expenditure patterns and help understand how consumers make decisions.

Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger.

Increasing numbers of individuals follow plant-based diets. This has sparked interest in the nutritional evaluation of the meat substitute sector. Nutritional understanding of these products is vital as plant-based eating becomes more common. For example, animal products are rich sources of iron and zinc, and plant-based foods could be inadequate in these minerals. The main aim was to analyse the mineral composition and absorption from a range of plant-based meat-free burgers and compare them to a typical beef burger. Total and bioaccessible mineral contents of plant-based burgers and a beef burger were determined using microwave digestion and in vitro simulated gastrointestinal digestion, respectively. Mineral bioavailability was analysed by in vitro simulated gastrointestinal digestion of foods, followed by exposure of Caco-2 cells to the sample digests and assessment of mineral uptake. Mineral quantification for all samples was achieved using inductively coupled ICP-optical emission spectrometry (ICP-OES). The content of minerals varied significantly amongst the burgers. Significantly greater quantities of Fe and Zn were found in the beef burger compared to most meat substitutes. Bioaccessible Fe was significantly higher in the beef compared to most of the plant-based meat alternatives; however, bioavailable Fe of most plant-based burgers was comparable to beef (p > 0.05). Similarly, bioaccessible Zn was significantly (p < 0.001) higher from the beef burger. Moreover, beef was superior regarding bioavailable Zn (p ≤ 0.05-0.0001), with only the mycoprotein burger displaying comparable Zn bioavailability (p > 0.05). Beef is an excellent source of bioaccessible Fe and Zn compared to most plant-based substitutes; however, these plant-based substitutes were superior sources of Ca, Cu, Mg and Mn. The quantity of bioaccessible and absorbable Fe varies dramatically among the meat alternatives. Plant-based burgers have the potential to provide adequate quantities of iron and zinc to those consuming such burgers as part of a varied diet. Thus, guiding consumer choices will depend on the variety of the vegetable constituents and their iron nutritional quality in different burgers.

Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001-2018.

Evidence-based dietary advice regarding meats (including beef), requires accurate assessment of beef and other red meat intakes across life stages. Beef intake is subject to misclassification due to the use of broad categories such as "red and processed meat". In the current study, intake trends for total beef (i.e., any beef type) and specific beef types (fresh lean, ground, processed) among Americans participating in the National Health and Nutrition Examination Survey (NHANES) 2001-2018 (n = 74,461) were characterized and usual intake was assessed using NHANES 2011-2018 (n = 30,679). The usual intake amounts of beef were compared to those of relevant protein food subgroups modeled in the Healthy U.S.-Style Dietary Pattern (HDP) reported in the 2020-2025 Dietary Guidelines for Americans (DGA). Total per capita beef consumption declined an average of 12 g (p < 0.0001) for ages 2-18 years and 5.7 g (p = 0.0004) for ages 19-59 years per 2-yr NHANES cycle, over the 18-year timeframe, while remaining unchanged for Americans aged 60+ years. On a per capita basis, Americans aged 2 years and older consumed 42.2 g (1.5 ounces) of total beef per day. Fresh lean beef per capita consumption was 33.4 g (1.2 ounces) per day. Per capita intake was similar across all age groups and below the daily HDP modeled amount of 3.7 ounce equivalents for the "Meats, Poultry, Eggs" (MPE) subgroup, while approximately 75% of beef consumers' intakes of total beef was within HDP modeling. Evidence from intake trends suggests beef is not overconsumed by the majority of Americans but rather within the amounts for MPE and red meat modeled in the HDP of the DGA at the 2000-calorie level.

Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa

AbstractThis study determined the prevalence, risk factors, and molecular characteristics of Listeria species detected in beef and beef products sampled in Mpumalanga province, South Africa. Four hundred beef and beef products were collected from 30 retail outlets in three districts (Bronkhorstspruit, Emalahleni, and Middelburg) within the province. Standard bacteriological and polymerase chain reaction (PCR) assays were used in the study. The overall prevalence of L. monocytogenes and other Listeria spp. in the samples was 8.3% (33/400) and 30% (120/400) (p &lt; .05), respectively. For the five variables investigated, statistically significant effects were evident only for the region (p &lt; .001) and type of product (p &lt; .0001) for L. monocytogenes, the type of outlet (p = .011) and the type of product (p &lt; .0001) for Listeria spp. Of the 20 types of beef and beef products tested, 15 (75%) and 17 (85%) were contaminated by L. monocytogenes and Listeria spp., respectively (p = .429). Among the four categories of products tested, the prevalence of L. monocytogenes was 7.3% (8/109), 10.6% (11/104), 7.5% (8/106), and 7.4% (6/81) for raw beef, ready‐to‐eat (RTE) products, milled beef, and offal &amp; organs, respectively (p &gt; .799). Among the 33 L. monocytogenes isolates, PCR genoserogroup IIa (42.4%, 1/2a‐3a) was most frequently detected. All (100%) of the isolates carried one or more of the eight virulence‐associated genes assessed, with genes inlC and inlJ detected in all the isolates. The overall prevalence of L. monocytogenes (8.3%) and the high frequency of virulent serogroups of L. monocytogenes commonly associated with human listeriosis pose a food safety risk to consumers of beef and beef‐based products contaminated by L. monocytogenes.

Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis

Biltong is a South African air-dried beef product that does not have a heat lethality step, but rather relies on marinade chemistry (low pH from vinegar, ~2% salt, spices/pepper) in combination with drying at ambient temperature and low humidity to achieve microbial reduction during processing. Culture-dependent and culture-independent microbiome methodologies were used to determine the changes in the microbial community at each step during biltong processing through 8 days of drying. Culture-dependent analysis was conducted using agar-based methods to recover viable bacteria from each step in the biltong process that were identified with 16S rRNA PCR, sequencing, and BLAST searching of the NCBI nucleotide database. DNA was extracted from samples taken from the laboratory meat processing environment, biltong marinade, and beef samples at three stages of processing (post-marinade, day 4, and day 8). In all, 87 samples collected from two biltong trials with beef obtained from each of three separate meat processors (n = six trials) were amplified, sequenced with Illumina HiSeq, and evaluated with bioinformatic analysis for a culture-independent approach. Both culture-dependent and independent methodologies show a more diverse population of bacteria present on the vacuum-packaged chilled raw beef that reduces in diversity during biltong processing. The main genera present after processing were identified as Latilactobacillus sp., Lactococcus sp., and Carnobacterium sp. The high prevalence of these organisms is consistent with extended cold-storage of vacuum-packaged beef (from packers, to wholesalers, to end users), growth of psychrotrophs at refrigeration temperatures (Latilactobacillus sp., Carnobacterium sp.), and survival during biltong processing (Latilactobacillus sakei). The presence of these organisms on raw beef and their growth during conditions of beef storage appears to 'front-load' the raw beef with non-pathogenic organisms that are present at high levels leading into biltong processing. As shown in our prior study on the use of surrogate organisms, L. sakei is resistant to the biltong process (i.e., 2-log reduction), whereas Carnobacterium sp. demonstrated a 5-log reduction in the process; the recovery of either psychrotroph after biltong processing may be dependent on which was more prevalent on the raw beef. This phenomenon of psychrotrophic bloom during refrigerated storage of raw beef may result in a natural microbial suppression of mesophilic foodborne pathogens that are further reduced during biltong processing and contributes to the safety of this type of air-dried beef.

Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy.

(1) Background: The selection of raw material and the postmortem processing of beef influence its quality, such as taste. In this study, the metabolome of beef from cows and heifers is examined for differences during aging. (2) Methods: Thirty strip loins from eight heifers and seven cows (breed code: 01-SBT) were cut into ten pieces and aged for 0, 7, 14, 21 and 28 days. Samples from the left strip loins were wet-aged in vacuum, while samples from right strip loins were dry-aged at 2 °C and 75% relative humidity. The beef samples were extracted with methanol-chloroform-water, and the polar fraction was used for 1H NMR analysis. (3) Results: The PCA and OPLS-DA showed that the metabolome of cows and heifers varied. Eight metabolites revealed significant differences (p < 0.05) in the samples from cows and heifers. The aging time and aging type of beef also affected the metabolome. Twenty-eight and 12 metabolites differed significantly (p < 0.05) with aging time and aging type, respectively. (4) Conclusions: The variations between cows and heifers and aging time affect the metabolome of beef. By comparison, the influence of aging type is present but less pronounced.

Effect of freezing raw meat on the physicochemical characteristics of beef jerky

The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P < 0.05). Jerky made using frozen and frozen-thawed beef showed lower drying yield and higher shear force than jerky prepared using fresh beef (P < 0.05). Freezing raw beef decreased the fat content and increased the redness, yellowness, chroma, and hue values of jerky (P < 0.05). The microstructure of beef jerky was showed to increase the deformation and contraction of muscle fibers due to freezing. Longer curing times increased the moisture content of jerky made using frozen meat (P < 0.05). Jerky made using frozen or frozen-thawed meat was tough due to excessive fat and moisture loss.

Life Cycle Sustainability Assessment of European beef production systems based on a farm-level optimization model

The European Union (EU) is among the largest beef producers in the world. Besides the economic turnover, beef production causes adverse environmental impacts such as climate change. The sector is known for high heterogeneity in production systems, partly explained by different natural and economic conditions. This study assesses the environmental, social, and economic performances of three typical beef production systems in the EU at the farm level. The farm optimization model FarmDyn is used in this study to carry out a Life Cycle Sustainability Assessment (LCSA) from cradle to farm gate; combined with a sensitivity analysis on prices, yields and animal traits. The assessed systems are a Belgian suckler cow farm that fattens its own offspring (BE); a system where calves raised in a French suckler cow farm are fattened on a farm in Italy (FR-IT); and a system where dairy bred calves from one farm are fattened on another farm, both located in Germany (GE-GE). The functional unit is 1 kg of carcass weight from young bulls. In addition to several environmental impact categories, the gross margin is estimated as an economic indicator. The social performance is measured with on-farm workload differentiated by tasks, and human calorie and protein conversion used for production. GE-GE performs better than the other systems in the environmental indicators because emissions are partially allocated towards dairy production. FR-IT shows the highest gross margin due to a higher beef price. BE and FR-IT use less human-consumable feed, as both systems employ grasslands and by-products for animal feeding. The sensitivity analysis identifies the price of beef and calves, the yield of roughage crops, and the weight and age of animals as major factors influencing the results. FarmDyn proves useful to perform LCSA of beef production on a farm-level as it integrates environmental, economic, and social indicators in a consistent framework; while considering price effects and farmers' behaviour in the context of farm heterogeneity and variability in management practices. Results thus provide valuable information to inform not only farmers’ decision but the debate of sustainable beef production in the EU.

MEAT IMAGE CLASSIFICATION USING DEEP LEARNING WITH RESNET152V2 ARCHITECTURE

Meat is a food ingredient that can be consumed by humans and consists of essential nutrients, especially protein, which are needed for various physiological functions in the human body. Beef, goat and pork are meats that are commonly used by Indonesian people as daily processed foods. A very high level of meat consumption results in a high economic value of meat consumption. However, many people do not know how to distinguish between the types of beef, mutton and pork. This study aims to classify types of beef, goat and pork using the ResNet152V2 algorithm. The data used are 600 images with 200 images of beef, 200 images of mutton and 200 images of pork. The process carried out is pre-processing using 4 stages, namely image augmentation, image sharpness process, then the image is resized to adjust the size needed by the algorithm. The last pre-processing is to perform the image normalization process. After the pre-processing is done, then the data training stage is carried out using the ResNet152V2 algorithm to build a classification model and then the model is tested against data testing to get the results of the optimal classification of pork, goat and beef images by looking at the results of accuracy and loss values.

한우고기 구매 결정요인

Consumer demand for meat is constantly growing and changing in Korea, and a number of studies have examined the determinants of meat demand, especially hanwoo beef. In addition to domestic Korean beef, consumers encounter various alternatives such as the U.S. and Australian beef in the beef market, and purchase them in consideration of their preferences and economic conditions. The selection attributes among various beef types might be interdependent between alternatives. The issue at hand is how to incorporate consumers considering other alternatives in their purchasing decisions. This study implements the multivariate probit model of Hanwoo beef, U.S. beef, and Australian beef that assesses how consumers’ characteristics and perception of beef attributes influence consumer beef purchasing decisions. Results show that significant correlations exist between origins of beef in the purchase decision, suggesting underlying complementary preferences among various beef origins. Taste and nutrition are found as the key factors in the purchasing decision of hanwoo beef, whereas safety and price are not. Moreover, the results reveal that consumers who regularly consume imported beef frequently purchase Hanwoo beef, meaning that there is a possibility to consider either Hanwoo beef or imported beef depending on the purpose of a dish to be cooked at home. Socioeconomic factors like age, income, family size, marital status and residential region significantly determine consumers’ shopping frequency of Hanwoo beef.