Traditional Beef Research Articles

Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology

Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovatively applied ultrasound-assisted salts (NaCl and KCl) recombination in the pickling stage of low-sodium beef jerky, and further compared the flavor differences caused by ultrasound by sensory evaluation, E-nose and GC-IMS. Besides, the changes of physicochemical qualities were explored including salts content, color and shear force. Results showed that ultrasound had positive impacts on flavor quality. The 400 W treatment was chosen as an optimal group for flavor improvement which was mainly related with the increased level of 5 aldehydes (nonanal, 3-methylbutanal, heptanal, pentanal and octanal) and the decreased level of 3 ketones (2-butanone, 2-pentanone and 2,3-pentanedione). Simultaneously, ultrasound increased the redness and tenderness of final product. Thus, ultrasound is a promising approach for improving the flavor of low-sodium beef jerky.

Quercetin-enriched animal-free scaffolds for promoted cell proliferation and differentiation in cultured meat production

To solve the challenges posed by increasing meat consumption, it is imperative to develop polysaccharide composite edible scaffolds for cell-cultured meat production using novel food production technologies. This study developed some non-animal-origin polysaccharide composite scaffolds for cell-cultured meat production, based on chitin‑sodium alginate and crosslinked with quercetin. The results indicated that the chitin‑sodium alginate-quercetin (CH-SA-QR) scaffolds exhibited a porous and loose structure, and excellent mechanical support capability and cell adhesion sites. Meanwhile, QR1 and QR1.5 scaffolds were screened by immunofluorescence staining, RT-qPCR, and SEM imaging results to facilitate the proliferation and differentiation of cells and enhance the generation of myotube fusion and extracellular matrix protein. Importantly, the texture of the fried cultured meat was similar to traditional beef or even more tender, while the color appearance of the cultured meat was different from beef, but more similar to fried meat cutlets. These results suggest that cultured meat produced based on CH-SA-QR scaffolds could provide consumers with more choices.

A New Method for Non-Destructive Identification and Tracking of Multi-Object Behaviors in Beef Cattle Based on Deep Learning.

The method proposed in this paper provides theoretical and practical support for the intelligent recognition and management of beef cattle. Accurate identification and tracking of beef cattle behaviors are essential components of beef cattle production management. Traditional beef cattle identification and tracking methods are time-consuming and labor-intensive, which hinders precise cattle farming. This paper utilizes deep learning algorithms to achieve the identification and tracking of multi-object behaviors in beef cattle, as follows: (1) The beef cattle behavior detection module is based on the YOLOv8n algorithm. Initially, a dynamic snake convolution module is introduced to enhance the ability to extract key features of beef cattle behaviors and expand the model's receptive field. Subsequently, the BiFormer attention mechanism is incorporated to integrate high-level and low-level feature information, dynamically and sparsely learning the behavioral features of beef cattle. The improved YOLOv8n_BiF_DSC algorithm achieves an identification accuracy of 93.6% for nine behaviors, including standing, lying, mounting, fighting, licking, eating, drinking, working, and searching, with average 50 and 50:95 precisions of 96.5% and 71.5%, showing an improvement of 5.3%, 5.2%, and 7.1% over the original YOLOv8n. (2) The beef cattle multi-object tracking module is based on the Deep SORT algorithm. Initially, the detector is replaced with YOLOv8n_BiF_DSC to enhance detection accuracy. Subsequently, the re-identification network model is switched to ResNet18 to enhance the tracking algorithm's capability to gather appearance information. Finally, the trajectory generation and matching process of the Deep SORT algorithm is optimized with secondary IOU matching to reduce ID mismatching errors during tracking. Experimentation with five different complexity levels of test video sequences shows improvements in IDF1, IDS, MOTA, and MOTP, among other metrics, with IDS reduced by 65.8% and MOTA increased by 2%. These enhancements address issues of tracking omission and misidentification in sparse and long-range dense environments, thereby facilitating better tracking of group-raised beef cattle and laying a foundation for intelligent detection and tracking in beef cattle farming.

Life Cycle Assessment of Plant-Based vs. Beef Burgers: A Case Study in the UK

As the world attempts to decarbonise the food industry and limit greenhouse gas (GHG) emissions, plant-based meat analogues (PBMAs) have emerged as a sustainable alternative to traditional meat. The objective of this study is to assess the environmental impacts of PBMAs compared to traditional beef burgers, aiming to address the research gap in the life cycle assessments (LCAs) of publicly available PBMA recipes. Utilising a cradle-to-fork system boundary, this research conducted a rigorous LCA on a 100 g plant-based burger patty and its beef burger (BB) counterpart, each produced in the UK but sourced from different global locations. The results demonstrated that the plant-based burger had significantly lower environmental impacts across several categories, including a 65% reduction in global warming potential and a 45% reduction in water consumption. A simple extrapolation illustrated that if the UK population switched from beef to meat analogue patties, 3 million tonnes of CO2e could be saved annually, corresponding to 0.74% of the country’s yearly territorial GHG emissions. Scenario analyses displayed how the environmental impact of the MA patty remained stable regardless of changes in exportation, ingredient origin or soy protein sourcing. Moreover, a sensitivity analysis conducted with an alternative characterisation method corroborated the initial findings, whilst uncertainty analysis ensured that nearly all of the conclusions generated from the original comparison were robust. Future studies should conduct LCAs on PBMA patties with commercial recipes using varied plant-based sources, as well as fully understanding any potential health implications of long-term PBMA consumption.

3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat

The purpose of this study was to develop a novel edible scaffold by utilizing yeast proteins, which could partially replace collagen and produce hypoallergenic, odorless, and highly nutritious cell-cultured meat that meets the demands of a more significant number of consumers. The scaffold comprised proanthocyanidins, dialdehyde chitosan, collagen, and different proportions of yeast proteins (YP). The results indicated that the scaffold possessed excellent mechanical properties and biocompatibility, and supported cell proliferation and myogenic differentiation. Additionally, we evaluated the texture characteristics of the cultured meat models and traditional beef and discovered that the YP30 cultured meat model had similar springiness and chewiness as beef. Subsequently, further analyzed the similarity between the cultured meat models and traditional beef in appearance, taste, and nutrition. Further results illustrated that the yeast protein cultured meat model exhibited a complete model structure and comparable color and taste to beef after frying. Moreover, it was concluded that the protein content of the YP30 cultured meat model was closer to that of beef. These findings suggested that the edible scaffold using yeast proteins has enormous potential to facilitate the sustainable development of the cell-cultured meat industry.

The association between calf birth weight and the postcalving performance of its dairy dam in the absence of dystocia

The objective of the study was to quantify the association between the birth weight of a calf and the subsequent performance of its dairy dam in the absence of any recorded calving assistance. A total of 11,592 lactation records from 4,549 spring-calving dairy cows were used. The association between a series of quantitative cow performance metrics (dependent variable) and calf birth weight (independent variable) was determined using linear mixed models; logistic regression was used where the dependent variable was binary. Nuisance factors in the models were calf sex, heterosis coefficient of both the cow and calf, dry period length immediately before the birth of the calf, cow age at calving relative to the median cow age per parity, breed proportion of the cow, cow live weight between 100 and 200 d of lactation relative to the mean cow weight per parity, and contemporary group. Calf birth weight was included in the model as either a continuous or a categorical variable. Primiparous and multiparous cows were analyzed separately. Mean (SD) calf birth weight was 36.2 (6.8) kg. In primiparous cows, calf birth weight was associated with milk yield in the first 60 d of lactation, calving to first service interval, calving body weight (BW), and both nadir BW and body condition score (BCS). In multiparous cows, calf birth weight was associated with total milk, fat, and protein yield in the first 60 and 305 d of lactation, peak milk yield, total milk solids, both calving and nadir BW, and BCS loss from calving to nadir. Relative to primiparous cows that gave birth to calves weighing 34 to 37 kg (i.e., population mean), their contemporaries who gave birth to calves that weighed 15 to 29 kg produced 9.82 kg more milk in the first 60 d of lactation, had a 2-d shorter interval to first service, and were 8.08 kg and 5.51 kg lighter at calving and nadir BW, respectively; the former was also 0.05 units lower in BCS (5-point scale, 1 = emaciated and 5 = obese) at nadir. Relative to multiparous cows that gave birth to calves that were 34 to 37 kg birth weight, multiparous cows that gave birth to calves that were 15 to 29 kg yielded 59.63 kg, 2.44 kg, and 1.76 kg less milk, fat, and protein, respectively, in the first 60 d of lactation; produced 17.69 kg less milk solids throughout the 305-d lactation; and were also 10.49 kg lighter at nadir and lost 0.01 units more BCS to nadir. In a separate series of analyses, sire breed was added to the model as a fixed effect with and without calf birth weight. When calf birth weight was not adjusted for, 60-d milk yield for multiparous cows who gave birth to calves sired by a traditional beef breed (i.e., Angus, Hereford) produced 59.63 kg more milk than multiparous cows who gave birth to calves sired by a Holstein-Friesian. Hence, calf birth weight is associated with some subsequent dam performance measures; however, where associations do exist, the effect is biologically small.

Identification of Sarcocystis spp. in Hamburgers Distributed in Fouman City, North of Iran Using Dab Smear and Digestion Methods

Introduction: Human infection with Sarcocystis species can be attributed to the consumption of raw or inadequately cooked meat, such as hamburgers, containing encapsulated parasites.
 Materials and Methods: This cross-sectional study was conducted between April and September 2022 in Fouman, Iran. A total of 182 hamburger samples, comprising two types of traditional hamburgers and industrial hamburgers, were collected.
 Result: Out of 182 hamburger samples of different types, 34% of them were found to be infected with Sarcocystis spp. The infection rate within industrial and traditional hamburgers was 21.5% and 56%, respectively. Notably, a statistically significant difference was observed between Sarcocystis-infested traditional and industrial hamburgers (p < 0.05). Among the two distinct groups of 182 hamburgers, the microscopic digestion method revealed the presence of Sarcocystis bradyzoites in all 51 infected traditional beef burgers and 19 positive industrial beef burgers. However, in the dab smear method, just 33 and 12 positive samples were respectively identified in traditional and industrial beef burgers and a statistically significant difference was observed between efficiency of these two methods (p < 0.05). Infection with macroscopic parasite cysts was not observed in any of hamburger samples. Similarly, no statistically significant association was identified between the meat content percentage and the infection rate in industrial hamburgers (p > 0.05).
 Conclusion: Considering the high abundance of Sarcocysts micro cysts in frozen raw hamburgers, it is recommended to fully cook this food product and avoid consumption when only partially cooked.

Evaluation of the treatment efficacy of generic enrofloxacin compared to pioneer enrofloxacin for first treatment of naturally occurring bovine respiratory disease in a commercial feedlot

The primary objective of this study was to compare the treatment effectiveness of generic enrofloxacin (Tenotryl™ (enrofloxacin) injectable solution; TEN) to pioneer enrofloxacin (Baytril® 100; BAY) for first treatment of naturally occurring bovine respiratory disease (BRD) on subsequent health outcomes in a commercial feedlot. Five hundred cattle identified with BRD by pen riders with rectal temperature ≥ 104.0°F (40°C) were randomized to TEN or the BAY in a 1:1 ratio within each lot. Cattle treated for BRD were returned to their home pen and monitored for 60 days to observe subsequent health outcomes. Cattle were categorized by type (dairy-beef cross or traditional beef breed). General and generalized linear mixed models were used for statistical analyses. There were no differences in first treatment success (64.29% vs 58.16%; P = 0.19) or case fatality risk (10.97% vs 10.65%; P = 0.91) comparing the TEN group to the BAY group respectively. Traditional beef breed cattle had greater body weight at time of enrollment (890.3 lb vs 749.1 lb; P < 0.01) and greater third treatment success (84.44% vs 41.67%; P < 0.01) compared to the dairy-beef cross cattle. There were no differences in health outcomes in cattle administered Tenotryl compared to Baytril 100 for first treatment of BRD in commercial feedlot cattle. From an efficacy perspective, practitioners should be able to use these products interchangeably based upon the results of the study. Additional research on general animal health outcomes of dairy-beef crosses is needed for the industry.

227 Evaluation of Beef Cattle Performance on Nontraditional Beef Cattle Finishing System Compared with Traditional Beef Cattle Finishing System

Abstract While much research exists examining finishing cattle in conventional systems (confined cattle feeding, or feedlot systems), few data exist regarding finishing cattle in non-traditional systems, particularly in the micro-climates of the Gulf Coast. Non-traditional finishing systems feature additional variables and complexities versus feedlot finishing. The objective of this trial was to compare two non-traditional low input finishing cattle programs with a greater input traditional cattle finishing management program. Crossbred beef heifers [n = 12, initial body weight (BW) = 400 kg] were used to evaluate performance and cost of finishing beef cattle on limit-fed supplemental rations (CORN and SBH) compared with a totally mixed, free-choice ration (DIET). Animals were blocked by BW and randomly allotted to three treatments (CORN, n = 4; SBH, n = 4 and DIET n = 4). Two limit fed diets were combinations corn and a protein based mixing pellet (CORN) or soyhulls and a protein based mixing pellet (SBH), both fed at the rate of 1.9% of BW, while providing the heifers with free-choice access to bahiagrass (Paspalum notatum) forage during the summer months; DIET was a more conventional total mixed ration that provided both the concentrate and roughage component and included corn, soyhull pellets, mixing pellet, and cotton gin motes. Cattle were finished for 132 (n = 6) or 174 d (n = 6) and harvested at the MSU Meat Laboratory in Starkville located 235 miles from the trial location. Data were analyzed using MIXED procedure of SAS By design, dry matter intake during the entire finishing phase was greater (P = < 0.0001) for the free-choice DIET (10.8 kg. per day), compared with the limit fed diets (8.5 and 8.4 kg. per day). Overall average daily gain (ADG) was similar (P= 0.10) between both limit-fed diets (0.99 and 0.98 kg. per day for CORN and SBH). Average daily gain of cattle fed DIET (1.14 kg. per day) tended to be greater (P < 0.06) than both CORN and SBH diets. No differences were noted in G:F at any point during the study (P > 0.20). No differences (P > .0.05) were evident for slaughter weight, hot carcass weight, shrink, and dressing percentage among treatments. Total cost of gain for CORN and SOY were $1.74 and $1.65 cents per kilogram compared with DIET of $1.74 cents per kilogram (P = 0.76). Results indicate limit fed CORN and SBH diets could be a viable option to finish beef just as efficiently as a greater roughage total mixed ration (DIET).

Extending the theory of planned behavior to examine the role of meat-eater identity: The case of dry-aged beef

Dry-aged beef provides superior qualities and a unique taste experience due to its exceptional sensory attributes, including tenderness, juiciness, and flavor, compared to traditional beef. Our study focused on the factors that impact consumers' intention to consume and willingness to pay for dry-aged beef. We implemented an extended version of the Theory of Planned Behavior (TPB) model that contains a measure of meat-eater identity to analyze the intention to consume and the willingness to pay a premium for dry-aged beef steak that has undergone 21–30 days of aging. An online survey was conducted with a stratified sample of Italian respondents (n = 944). The data were analyzed using partial least squares structural equation modeling (PLS-SEM). The TPB's effectiveness was enhanced by adding the meat-eater identity construct to the model. Specifically, it was found that the participants' meat-eater identity significantly influenced their intention to consume. The results also revealed that the most critical impact of identity comes from the mediated influence of attitudes, subjective norms, and perceived behavioral control. Finally, the intention to consume strongly influenced the willingness to pay for a dry-aged beef steak.

Profit Efficiency and its Determinants among Traditional Beef Cattle Farmers in the Meatu District of Simiyu Region, Tanzania

Tanzania has taken great steps to commercialize the beef cattle industry since 1997. However, despite efforts, 22% of farmers live in poverty, and industry's contribution to GDP is low. This raises questions concerning beef cattle farmers' profit efficiency (PE). This study, thus, sought to gain empirical evidence on the level of profit efficiency (PE) and its determinants among farmers to discover ways to optimize the industry's commercialization to reduce poverty. This study uses field survey data from 393 farmers in the Meatu District of the Simiyu Region. Data were analyzed using descriptive statistics, Cobb-Douglas stochastic frontier profit function (CDSFPF), and Heckman treatment effect (HTE) models. The descriptive results showed that farmers had low levels of education, limited access to credit and veterinary services, and limited involvement in farmer cooperatives. Such limitations tend to lower profit maximization. Profit efficiency (PE) results showed that farmers lose 51% of their profits, with an average PE of 49%. Based on the maximum likelihood estimation (MLE) of CDSFPF, the cost of medications, supplements, labor, parasite eradication, marketing, transportation, and local breed beef cattle had a significant negative impact on PE at a 5% (P < 0.05) level. While grazing land owned and cattle herd size positively influenced PE at a 5% (P < 0.05) significant level. Thus, controlling variable costs to the utmost will increase PE and provide a substantial benefit. Besides, the estimated CDSFPF, along with the inefficiency variables and robustness test, show that access to market information, credit, educational level, farming experience, off-farm income, and cattle fattening all have a negative influence on profit inefficiency at the 5% (P < 0.05) significant level, thereby enhancing PE. Whilst the distance to the market increased the level of profit inefficiency, thereby decreasing PE. Therefore, the government should address factors that influence cattle production efficiency to boost farmers' income, the economy, and food security and reduce poverty.

Aroma Comparison between Plant-based Hamburgers and Traditional Beef Hamburgers

The aim of the study was to investigate the differences in aroma in the many plant-based hamburger analogues in the market today when compared with traditional beef hamburger. For that purpose, we investigated the aroma components using headspace gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analytical methods. The lipid-derived aldehydes and Maillard reaction compounds were key contributors to the characteristic aroma of a beef hamburger. And that most of the plant-based burgers in the market today were unable to replicate that profile. The plant-based meat analogues displayed a more roasted odor character with higher pyrazine levels and then many show evidence to the addition of other flavor compounds and spices to give the perception of a flavored meat analogue. These approaches resulted in higher flavor intensity; however, the result was something very sensorially different than the sweet, juicy, buttery, and meaty character of beef hamburger. Based on these findings, replication of the characteristic aroma of beef hamburger is complex. This work provides new insights into the key aroma contributors of beef hamburgers and the challenges that exist in trying to replicate it with plant-based meat analogues.

Factors influencing consumer purchase intent for meat and meat substitutes

The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market. These meat substitutes aim at providing climate and health-conscious consumers with valuable options while maintaining the typical taste and feel of animal products. This study explores the appeal of alternative meat burgers as an option for reducing individual and collective meat consumption. We analyzed 169 U.S. burger consumers who tasted and reported their purchase intent for four types of burgers: a traditional beef burger, a mushroom/beef blended burger, a plant-based burger made with pea protein, and a plant-based burger made with animal-like protein (this refers to Impossible™ products that use a heme protein as an ingredient to closely replicate the mouthfeel and experience of eating a beef burger). We found that information about the product composition plays a critical role in predicting purchase intent. Moreover, product information increased purchase intent for all the burgers, except for the pea-protein one, and the provided information had the highest impact on the beef burger. Purchase intent could also be predicted by certain consumer socio-demographic characteristics (e.g., gender, political affiliation, and income) as well as behavioral attitudes toward beef, blended, and plant-based products. Our results can help identify effective strategies in promoting meat alternatives, particularly in efforts to substitute traditional beef burgers with plant-based substitutes.

Agent-Based Modelling to Improve Beef Production from Dairy Cattle: Young Beef Production

Approximately 42% of the total calves born in New Zealand’s dairy industry are either euthanized on farms or commercially slaughtered as so-called bobby calves within 2 weeks of age. These practices have perceived ethical issues and are considered a waste of resources because these calves could be grown on and processed for beef. Young beef cattle harvested between 8 and 12 months of age would represent a new class of beef production for New Zealand and would allow for a greater number of calves to be utilized for beef production, reducing bobby calf numbers in New Zealand. However, the acceptance of such a system in competition with existing sheep and beef cattle production systems is unknown. Therefore, the current study employed an agent-based model (ABM) developed for dairy-origin beef cattle production systems to understand price levers that might influence the acceptance of young beef production systems on sheep and beef cattle farms in New Zealand. The agents of the model were the rearer, finisher, and processor. Rearers bought in 4-days old dairy-origin calves and weaned them at approximately 100 kg live weight before selling them to finishers. Finishers managed the young beef cattle until they were between 8 and 12 months of age in contrast to 20 to 30 months for traditional beef cattle. Processing young beef cattle in existing beef production systems without any price premium only led to an additional 5% of cattle being utilized compared to the traditional beef cattle production system in New Zealand. This increased another 2% when both weaner cattle and young beef were sold at a price premium of 10%. In this scenario, Holstein Friesian young bull contributed more than 65% of total young beef cattle. Further premium prices for young beef cattle production systems increased the proportion of young beef cattle (mainly as young bull beef), however, there was a decrease in the total number of dairy-origin cattle processed, for the given feed supply, compared to the 10% premium price. Further studies are required to identify price levers and other alternative young beef production systems to increase the number of young beef cattle as well the total number of dairy-origin beef cattle for beef on sheep and beef cattle farms. Some potential options for investigation are meat quality, retailer and consumer perspectives, and whether dairy farmers may have to pay calf rearers to utilize calves with lower growth potential.

Marketing efficiency analysis of beef cattle markets: A case study from the Republic of Benin

This research aimed to assess the efficiency of beef cattle markets in the Republic of Benin. Primary data were collected from face-to-face surveys of a random sample of 600 respondents consisting of 300 beef cattle farmers and 300 beef cattle traders participating in self-managed beef cattle markets (MBA) and traditional beef cattle markets (MT). Different marketing channels were identified in the selected beef cattle markets: Channel I, Farmer-Slaughterhouse/Butchery; Channel II, Farmer-Collector-Wholesaler-Slaughterhouse/Butchery; Channel III, Farmer-Collector-Slaughterhouse/Butchery; and Channel IV, Farmer-Wholesaler- Slaughterhouse/Butchery. Channel I appears to be the most efficient in both markets with a marketing efficiency of 2.57 in MBA markets and 1.23 in MT markets. The average marketing efficiencies are 1.25 and 0.97 in MBA and MT markets, respectively. The marketing efficiency analysis showed that MBA markets are more efficient than MT markets. To increase the marketing efficiency of farmers, MT markets should be converted into MBA markets. Facilitating transportation and access to market information are critical factors for increasing farmers' marketing efficiency.

Beef embryos in dairy cows: feedlot performance, mechanistic responses, and carcass characteristics of straightbred Holstein calves and Angus-sired calves from Holstein, Jersey, or crossbred beef dams.

Improved reproductive management has allowed dairy cow pregnancies to be optimized for beef production. The objective of this sire-controlled study was to test the feedlot performance of straightbred beef calves raised on a calf ranch and to compare finishing growth performance, carcass characteristics, and mechanistic responses relative to beef × dairy crossbreds and straightbred beef cattle raised in a traditional beef cow/calf system. Tested treatment groups included straightbred beef steers and heifers reared on range (A × B; n = 14), straightbred beef steers and heifers born following embryo transfer to Holstein dams (H ET; n = 15) and Jersey dams (J ET; n = 16) The finishing trial began when cattle weighed 301 ± 32.0 kg and concluded after 195 ± 1.4 d. Individual intake was recorded from day 28 until shipment for slaughter. All cattle were weighed every 28 d; serum was collected from a subset of steers every 56 d. Cattle of straightbred beef genetics (A × B, H ET, and J ET) and A × H were similar in final shrunk body weight, dry matter intake, and carcass weight (P > 0.05 for each variable). Compared with A × J cattle, J ET was 42 d younger at slaughter with 42 kg more carcass weight (P < 0.05 for both variables). No difference was observed in longissimus muscle area between all treatments (P = 0.40). Fat thickness was greatest for straightbred beef cattle, least for A × J cattle, and intermediate for A × H cattle (P < 0.05). When adjusted for percentage of adjusted final body weight, feed efficiency was greater for straightbred beef cattle compared with beef × dairy crossbred cattle (P = 0.04). A treatment × day interaction was observed for circulating insulin-like growth factor I (IGF-I; P < 0.01); 112 d after being implanted, beef × dairy crossbred cattle had greater circulating IGF-I concentration than cattle of straightbred beef genetics (P < 0.05). Straightbred beef calves born to Jersey cows had more efficient feedlot and carcass performance than A × J crossbreds. Calves of straightbred beef genetics raised traditionally or in a calf ranch performed similarly in the feedlot.

Carbon footprint of New Zealand beef and sheep meat exported to different markets

New Zealand (NZ) is the world's largest exporter of sheep meat and an important exporter of beef. Given the current concern about the impact of food production on climate change, it is important to understand the extent of greenhouse gas (GHG) emissions for NZ exported products. This Life Cycle Assessment study calculated the cradle-to-grave carbon footprint of beef and sheep meat produced in NZ and exported to different markets. Sensitivity analyses were performed to evaluate the effect of different Global Warming Potential (GWP) metrics, carbon sequestration by trees on farms and different allocation methods at the processing stage. The carbon footprint for the cradle-to-farm gate represented 90–95% of the cradle-to-grave for both beef and sheep. At the farm gate (not accounting for the sensitivity analysis studied), the beef results were influenced by the contribution of dairy beef, which showed a 34% lower footprint than traditional beef (8.97 and 6.88 kg CO2e kg−1 LW, respectively). Sheep meat had lower emissions than beef for the on-farm stage (6.01 kg CO2e kg−1 LW). For GWP*, the estimated footprint values were much lower, especially for sheep, where the national flock decreased over the last 20 years. National data on net carbon sequestration by trees within farms was significant and equated to 29% of the total on-farm GHG emissions. The meat processing stage contributed 2–4% of the carbon footprint, while post-processing was 2–6%. Despite the long shipping distances involved, NZ beef and sheep meat supplied to international markets have a full life-cycle carbon footprint at the lower end of other published estimates.

Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue.

The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1–A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in traditional bouillons were significantly higher (p < 0.05) than those in instant bouillons. The characteristic volatile substances in traditional beef bouillons were eucalyptol, linalool, 2-decanone, β-caryophyllene and geraniol; instant bouillons lacked 2-decanone and β-caryophyllene, and the contents of the other three substances were low. PCA (principal component analysis) and CA (clustering analysis) showed that the instant bouillons have a similar volatile profile to traditional bouillons, and the results of E-nose and sensory evaluation also supported this conclusion. The E-tongue showed that the taste profiles of instant bouillons were significantly different from those of traditional bouillons, mainly due to lack of umami; however, sensory evaluation revealed that taste differences were not perceptible.

Characterization of key aroma compounds in traditional beef soup

This study aimed to identify the characteristic aroma compounds of beef soup and analyze the differences between their aroma. Seven beef soup samples were analyzed by sensory evaluation combined with gas chromatography−mass spectrometry (GC–MS) and electronic nose (E-nose). A total of 80 volatile compounds were identified, and seven key aroma compounds in beef soup samples were determined by odor activity value, sensory evaluation, aroma recombination and omission experiments. They were linalool, (E)-3,7-dimethyl-2,6-octadien-1-ol, nonanal, (E)-2-octenal, 3,7-dimethyl-2,6-octadienal, 2-acetylthiazole and estragole. The panelists described the organoleptic characteristics of beef soup as beef meaty, spice, fatty, caramel, and roasted. GC–MS and E-nose combined with principal component analysis showed different aroma profiles among beef soup samples. A total of 30 potential differential markers were screened by partial least squares discriminant analysis. The difference between samples was mainly caused by the type and content of compounds.

Effect of addition of different citrus juice on the quality of se'i made from the meat of cull Bali cows with different body condition scores

Various attempts are required to improve the quality of se’i as a traditional beef processed product from The Province of East Nusa Tenggara, Indonesia, since the raw beef commonly used is from thin cull Bali cows. Using raw beef from fatter cows may improve the quality of se’i, but the addition of organic acids such as different citric juices may also improve the quality of se’i. This research aimed to evaluate the quality of se’i processed from beef of cull Bali cows with different body condition scores (BCS) and added citrus juice (CJ) during marination to improve aroma, reduce lipid oxidation and bac-terial contamination. A completely randomized design (CRD) with a 3 x 3 factorial arrangement was assigned in this study. The first factor was the BCS of the cull cow i.e., BCS2, BCS3, and BCS4. The second factor was citrus juice, i.e. no citrus juice as control (NC), Lime juice (LJ), and Kaffir lime juice (KLJ). Results showed that the addition of KLJ improved the aroma and acceptability of se’i, but the addition of LJ failed to improve those parameters in BCS 2. In all BCS, the addition of lime or kaffir lime juice reduced the pH, residual nitrite, lipid oxidation, and the total plate count (TPC). How-ever, in BCS 4 only KLJ reduced the pH but it did not reduce the residual nitrite. In conclusion, the addition of KLJ was more effective to improve the sensory value of se’i, particularly when it was made from thin cull Bali cows (BCS 2). Meanwhile, to improve the shelf-life and the food safety of se’i as indicated by the ability to reduce the residual nitrite and thiobarbituric acid-reactive substances (TBARS) in Se'I, the addition of LJ proven to be more effective than KLJ. To produce the highest qual-ity of se’i, it is suggested to process beef from fat cull Bali cows (BCS 4) with the addition of lime juice for best sensory quality or with the addition of lime juice for longer shelf-life and minimum bac-terial contamination.