Beef meat

Fig. 1.3. Enthalpy of lean beef meat as a function of its water content (0 kj/kg at -40 °C).

M.P. Lynch, J.P. Kerry, D.J. Buckley, C. Faustman and P.A. Morrissey, Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. Meat Sci. 52 (1999) 95-99. 

In Kuwait, a total of 350 samples including 230 sheep urine, 30 beef meat, and 90 chickens were screened for the presence of residues of trenbolone acetate (40). The results obtained showed that the trenbolone acetate levels in the urine ranged from 0.1 to 0.9 ppb and in the muscle tissue from 0.02 to 0.05 ppb, none of the figures exceeding the MRL of 2 ppb set by the Food and Agriculture Organization/ World Health Organization (FAO/WHO). 

Krzywicki, K. 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3 1-10. 

Renerre, M. 1990. Review Factors involved in the discoloration of beef meat. Int. J. Food Sci. Technol. 25 613-630. 

Hernandez-Jover et al. (72) derived an improved analytical method from the HPLC procedure setup they developed in 1995 (73) for the determination of BAs in fish. The method consists of the extensive extraction with HC104, ion-pair (with sodium octanesulfonate) RP-HPLC separation, postcolumn derivatization with PA/ME, and spectrofluorimetric detection. Determination limits were up to 1.5 mg/kg. In particular, His, Tyr, Phe, Ser (serotonine), Cre (creatinine), Try, Oct (octopamine), Dop (dopamine), Cad, Put, Agm (agmatine), Spm, and Spd were studied in pork and beef meat, fresh, cooked, or ripened. Tyramine, His, Put, Cad, and Try levels were... 

The health concerns such as Bovine Spongiform Encephalopathy and Foot and Mouth diseases in the beef meat industry have attracted more attention to the authenticity of meat products. One of the main authenticity... 

Fig. 1.3. Enthalpy of lean beef meat as a function of its water content (0 kj/kg at -40 °C). The temperatures at the beginning of cooling the and the desired end temperatures for freezing are plotted as parameters. The dotted lines indicate the percentage of water frozen at the end...

Dowdy et al. (1996) used molecular connectivity to model biomagnitication of pesticides in beef meat and cattle milk from cattle food ... 

Boles, J.A., and Shand, P.J. (1998). Effects of comminution method and raw binder system in restructured beef Meat Science 49, 297-307. 

Risk of dietary exposure to fenthion is largely due to potential residues in beef meat and fat while it can be excreted in cow s milk, US Department of Agriculture (USDA) analyses of close to 1300 samples yielded no detections. The US Environmental Protection Agency s (US EPA s) most recent re-registration documents contain data on potential dietary exposure, but these estimates have not been refined because of the change in use of the pesticide. 

Safety concerns have intensified with regard to the potential implications of pathogen behavior and the microbial ecology of carcass decontamination with organic acid spray washes of meat. On beef decontaminated with lactic acid increases of nearly 3 logs within five days of storage at 10°C under air or vacuum have been recorded, whereas increases were only 1 log and virtually nonexistent on untreated beef. Meat-packing... 

Raw beef meat or raw milk 1 Poland The wife of the patient had a latent Cryptosporidium infection Kacprzak et al. 1990... 

Earag, K. W., J. G. Lyng, D. J. Morgan, and D. A. Cronin. 2008. Dielectric and thermophysical properties of different beef meat blends over a temperature range of-18 to -l-10°C. Meat Science 79 740-747. 

Carlez, A., Veciana-Nogues, T., and Cheftel, J.C. 1995. Changes in color and myoglobin of minced beef meat due to high pressure processing. Lebensmittel-Wissenschaft und-Technologie 28 528-538. 

Fernandez, P.P., Sanz, P.D., Mohna-Garcia, A.D., Otero, L., Guignon, B., andVaudagna, S.R. 2007. Conventional freezing plus high pressure-low temperature treatment Physical properties, microbial quality and storage stability of beef meat. Meat Science 11 616-625. 

Jung, S., Ghoul, M., and Lamballerie-Anton, M. De. 2003. Influence of high pressure on the color and microbial quality of beef meat. Lebensmittel-Wissenschaft und-Technologie 36 625-631. 

Anon, M.C. and Calvelo, A. 1980. Freezing rate effects on the drip losses of frozen beef. Meat Science 4 1-14. 

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