Category: Teaching
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Persistent pinkness in ground beef patties
Persistent pinkness in cooked ground beef patties is of considerable concern for food service establishments. Consumers view ground beef patties that are pink in the middle as being undercooked and unsafe when, in reality, these patties may be fully cooked and safe to eat. Persistent pinkness can be caused by reducing agents, pH, nitrite contamination,…
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National Beef Tenderness Survey – 2010 article published
The February 2013 issue of the Journal of Animal Science contains the National Beef Tenderness Survey – 2010 article. Here is the citation and link to the abstract: Guelker, M. R., A. N. Haneklaus, J. C. Brooks, C. C. Carr, R. J. Delmore, Jr., D. B. Griffin, D. S. Hale, K. B. Harris, G. G.…
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National Beef Quality Audit – 2011 articles published
Just received the email notification from the Journal of Animal Science that the three articles on the National Beef Quality Audit we had responsibility for were published in the December issue. Here are the citations for these articles: McKeith, R. O., G. D. Gray, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W.…
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Dark-cutting beef
To understand “dark-cutting beef,” it is necessary to understand how the bright red color of beef occurs. At death, the muscle attempts to maintain all normal activities. To do so, it must have energy in the form of ATP. To get ATP, it breaks down glycogen through postmortem glycolysis. A by-product of postmortem glycolysis is…
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Brown color inside packages of ground beef
One of the frequent questions we have received from consumers over the years is this one: “Why is my package of ground beef red on the outside, but brown in the middle?” We have had this question and answer on the Meat Science web page for years and have received many notes from retailers who…
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State FFA Meat Judging Career Development Event
The State FFA Meat Judging Career Development Event (CDE) was held on Saturday, May 5, 2012 at the Rosenthal Meat Science and Technology Center at Texas A&M University. The contest included 48 teams (180 total students) that qualified to come to the state FFA CDE by their ranking at their Area meat CDE. The State…
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“A Steer’s Not All Steak”
While I was cleaning out my files and trying to scan some of them for safe-keeping, I ran into this wonderful brochure entitled a A Steer’s Not All Steak, which was written by the Beef Industry Council of the National Live Stock and Meat Board decades ago. I am not sure when this brochure was…
