A recent study from Texas Tech University explored how changing cattle feed ingredients can reduce liver abscesses in beef steers—one of the most common reasons livers are condemned during meat processing. Liver abscesses not only lower carcass value but...
A study by South Dakota State University explored whether the weight of a beef carcass influences how consumers rate taste, tenderness, and juiciness—the key qualities that define a good eating experience.
Researchers evaluated 116 beef carcasses, sorted by weight and...
Based on a recently published study from the University of Illinois Urbana-Champaign, researchers have uncovered key insights into how greenhouse gases—especially nitrous oxide—are released from farm soils. The findings reveal not only how unpredictable these emissions can be, but...
A newly published study from the University of Missouri has revealed that both beef and dairy cattle in the United States have been widely exposed to multiple strains of influenza A virus—specifically, those commonly found in humans and pigs....
Researchers at Michigan State University (MSU) have published new findings on how cattle diets influence the nutrient composition and healthfulness of beef. The study, conducted by MSU scientists Jenifer Fenton and Jason Rowntree, was published in October 2024 in...
Dr. Kristina Horback, an associate professor in the Department of Animal Science at the University of California, Davis, has long been intrigued by the behavior and cognition of cattle. Growing up in the Bay Area, she often observed grazing...
Source: https://doi.org/10.1093/jas/skae236
Abstract
Stress during the transition of beef steers from ranch to feedlot may depend on steer source and preconditioning. The interplay between physiological and behavioral patterns of preconditioned (PC) and auction-derived (AD) steers, particularly after commingling, is poorly understood....
Source: South Dakota State University Extension
Clay J. Carlson, Christina E. Bakker, Keith R. Underwood, Amanda D. Blair, Judson K. Grubbs
Rationale and Approach
Proteolysis is the breakdown or degradation of proteins that causes meat to become more tender as it ages....
Source: University of Nebraska-Lincoln
Dempster M. Christenson, research technician and graduate student
Jordan M. Thomas, assistant professor, Animal Science (University of Missouri)
Daniel J. Kelly, producer, Sutherland, NE
Rick N. Funston, full professor, animal science, West Central Research and Extension Center, North Platte,...
Source: University of Tennessee
Abstract: Replacement heifer development is one of the most critical components in beef production. The composition of the ideal uterine environment could maximize fertility and reproductive efficiency. Our hypothesis was that protein supplementation would affect the...
