Areas Of Excellence: Meat Science & Safety

meat carcass


Completed Research Projects: Meat Science and Carcass Quality

  • Impact of large beef carcasses at retail and food service
  • Tenderness and marbling assessment of indicus-influenced cattle
  • Genetic evaluation of carcass and tenderness characteristics of indicus-influenced cattle.
  • Evaluation of indicus sires on carcass, chemical and sensory characteristics
  • Interaction of growth enhancement technologies with genetic tenderness markers in indicus-influenced heifers
  • Relationship between animal temperament, live animal performance and eating behavior on beef carcass characteristics and beef tenderness
  • Factors affecting palatability characteristics of beef top sirloin steaks
  • Survey of quality attributes of beef from farmers market vendors in Texas, and benchmarking Texas palatability
  • Impact of elevated aging temperatures, shelf-life, and consumer acceptability of beef
  • Oleic acid in the absence of a PPARγ agonist increases adipogenic gene expression in bovine muscle satellite cells
  • Oleic acid in the absence of a PPARγ agonist increases adipogenic gene expression in bovine muscle satellite cells
  • Adipogenic/lipogenic gene expression and fatty acid composition in chuck, loin, and round muscles in response to grain feeding of Yanbian Yellow Cattle
  • Clucose and acetate metabolism in bovine intramuscular and subcutaneous adipose tissues from steers infused with glucose, propionate, or acetate
  • Oleic acid enhanced G protein coupled receptor 43 expression in bovine intramuscular adipocytes but not in subcutaneous adipocytes
  • Adiposity, lipogenesis, and fatty acid composition of subcutaneous and intramuscular adipose tissues of indicus­-influenced steers

Ongoing Projects and Future Directions

  • Improving beef flavor and understanding of factors affecting beef flavor
  • Impact of carcass weight and ribeye size on beef palatability and composition
  • Sorting subprimals by ribeye size at the packer level to maximize utility and product uniformity in food service and retail sectors
  • Promotion of lipid accumulation in adipose tissue by GPR43 and oleic acid.
  • Alternative grass and grain feeding systems to improve beef quality
  • Comparison of Akaushi steers (subtropically adapted), Akaushi crossbred steers, and Angus steers raised under grass and grain-fed systems.

meat safetyCompleted Research Projects: Meat Safety

  • Development and validation of methods for decontaminating beef carcasses and subprimals contaminated with bacterial pathogens
  • Tracking pathogens in aerosols collected at beef slaughter plants in Texas
  • Evaluation of novel methods for treatment application on carcasses
  • Tracking of pathogens in air of feedlots

Ongoing Projects and Future Directions

  • Cooling deviations and potential growth limitation. Establishing alternative cooling treatments and chemical methods to prevent outgrowth of Clostridium perfringens and Bacillus cereus in large fully cooked, uncured roast beef
  • Enhancement, comparison, and validation of interventions for reducing bacterial pathogens on beef head meats
  • Evaluation of sodium chlorate as an intervention to reduce Salmonella carriage in cattle
  • Assessing the microbial diversity shift in beef cattle rumen facilitating Fusobacterium necrophorum to cause liver abscess
  • Leading Salmonella blue ribbon task force across all species.

Research and publications in the Areas of Excellence

Department of Animal Science Areas of Excellence

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