1 edition of Consumer acceptance of beef from selected breeds and feeding programs found in the catalog.
Consumer acceptance of beef from selected breeds and feeding programs
by Dept. of Agricultural Economics and Agribusiness, Louisiana State University and Agricultural and Mechanical College, Center for Agricultural Sciences and Rural Development, Agricultural Experiment Station in [Baton Rouge, La.]
Written in English
|Statement||Nancy Clark ... [et al.].|
|Series||D.A.E. research report ;, no. 572|
|Contributions||Clark, Nancy, 1955-|
|LC Classifications||HD1775.L8 L7 no. 572, HD9433.U5L8 L7 no. 572|
|The Physical Object|
|Pagination||46 p. ;|
|Number of Pages||46|
|LC Control Number||81621416|
URBANA, Ill. – A change is coming to the cattle seedstock industry. Breed associations have long been interested in finding the genetic basis for feed efficiency, with the aim of breeding more efficient animals. But the first step – accurately measuring how much cattle eat across different life stages and diet types – has been a missing piece. The Dairy Beef Supreme Program should be used on Holstein steers and large frame breeds where high energy diets are necessary to finish the animal at desired carcass weights. Choice of Additives Proper use of feed additives can improve animal performance. Refer to .
34 cow breeds are currently used in France among which 13 are part of a genetic conservation program. 9 breeds are specifically selected for their meat. Most of those beef breeds derive from draught animals, which began to be selected for their muscular properties, maternal qualities and docility during the 19th century. For almost years, there have been several beef cattle cycles with characteristic peaks and valleys in cattle numbers and prices These changes in cattle numbers occur in response to changesin profitability and weather (drought and feed supplies). During the peaks of cattle prices, the supply of beef is short, therefore the price increases.
The Certified Angus Beef ® brand was the first branded beef program. A rancher-driven nonprofit focused on beef demand and ranch profitability. Find yards in your area with a history of feeding high-quality Angus cattle and partnering with commercial cattlemen to capture premiums. We are excited to offer our new coffee table book. British Beef:British-originated breeds and combinations used for beef production only. Continental Beef:Continental European breeds and derivatives developed exclusively for beef production. These are part of what are sometimes called “exotics.” Dual Purpose:breeds selected for both beef and dairy production in their native areas, mostly File Size: KB.
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To determine US consumer acceptance and value of beef from various countries, 24 taste panels of consumers (n = consumers) were conducted in Denver and Chicago. Two pairs of strip steaks were evaluated for flavor, juiciness, tenderness, and overall acceptability on Cited by: Beef quality, which includes such characteristics as tenderness, flavor and juiciness, can have an impor tant influence on consumer acceptance and value.
Beef quality is determined by marbling, textur e, color, firmness and maturity. The genetic association between cutability and quality is negative. The Consumer Beef Index (CBI), initially developed in latehas been used since then by the beef checkoff program to: – Track changes in consumers’perceptions of and demand for beef relative to other meat proteins, particularly chicken, its primary competitor.
– Assess the impact of the beef industry’scommunications efforts on consumer. means it’s official. Federal government websites always use domain. Before sharing sensitive information online, make sure you’re on site by inspecting your browser’s address (or “location”) bar.
Abstract. The set of properties that defines overall consumer perception of meat quality has expanded to include extrinsic factors, such as animal welfare, sustainability of production and meat in relation to human health, as well as the traditional factors intrinsic to.
These developments have resulted in changes in diets, the use of new feed processing methods, improved use of by-product feeds, and more supplementation with minerals, vitamins, amino acids, and nonprotein nitrogen compounds.
The book is organized into four parts. Part I focuses on the nutrient requirements of beef cattle. Select a breed or breeds that your operation can manage and you can feel confident about marketing. Other breeds fit certain specialty markets. If you are leaning toward a specialty breed that is selected for some trait other than beef production, you must accept the risk of a limited market for the chance at the higher prices sometimes received for the product.
All breeders are encouraged to weigh and measure cattle and submit performance data that will provide customers with accurate information to select suitable genetics for their breeding program.
Angus is Canada’s leading beef breed because Angus and Angus-cross cattle make sound economic sense, in the breeding pasture, the feedlot, at the packing plant, and on the table. Breeding programs to select for product-specific livestock can alter stock’s physical and possibly behavioural attributes.
For example breeding beef cattle for high lean meat content, such as producing ‘double muscled’ stock, can adversely impact on the natural delivery of calves during parturition, while selecting for rapid.
Program Feeding -- More Perspective "I've had some of the largest stocker operations in the area tell me if they had the guts they'd get rid of every lease they have and go strictly to program feeding because they can put lbs. on the calves at a similar cost to grazing, but with more predictability," says Dave Jones, general manager of.
"Although, I think it’s important to know that the combined combination of organic, natural and grass-fed products are around 5% of the beef supply according to surveys that I’ve seen from the National Cattlemen’s Beef Association." He says they’re also seeing growth in verified breed and feeding : Jodi Henke.
The hallmark text Beef Production and Management Decisions, 6/e, examines the most current and critical biological, ecological, financial, and marketing issues impacting the beef industry today. This updated edition includes concepts of beef quality assurance and devotes chapters to the management of information, the traditions of the business Format: On-line Supplement.
Tenderness is one of the most significant factors affecting the overall consumer acceptance of beef cuts. Although the U.S. Department of Agriculture (USDA) Beef Quality Grading program is a useful tool in predicting overall consumer acceptance of beef, other factors besides those assessed by the USDA Quality Grading System affect beef tenderness.
Safety was ranked either first or second in terms of importance for milk, ground beef, beef steak and chicken breast. Freshness was the other top value for livestock products.
In contrast, the values of environmental impact, animal welfare, origin and convenience were less important for the livestock products, the researchers concluded. strategy for beef production. First, determine the produc-tion and marketing conditions and match applicable lev-els of animal performance to these conditions.
Second, choose a breeding system. Third, select genetic types, breeds, and individuals within breeds. utilized in the U.S. for commercial beef production. The breed, or combination of breeds, used in a defined breeding program have a significant impact on the effi-ciency and profitability of the beef enterprise.
Breed influences the important parameters of growth rate, reproductive efficiency, maternal ability, and end-prod-uct specifications. Additionally, nutritional require. Introduction to Beef Production 2 Beef Facts Birth Weight - 60 to pounds Body temperature - °F (average) Feed to gain ratio - to Weaning weight - to pounds Slaughter weight - 1, to 1, pounds The History of Beef Cattle in the United States Beef cattle are not native to the United States.
ChristopherFile Size: 2MB. He referenced a thesis by Travis O’Quinn, “Consumer Acceptance of Beef Strips,” comparing strip loins from USDA Prime to Select, where overall liking declined from percent to 79 percent.
That linear downtrend mirrored the flavor ratings, which showed percent of the Prime steaks were acceptable. That is the basis for writing this book.
There are hundreds of breeds of cattle in the world. I have chosen to narrow the breeds covered in this publication to beef and multi-purpose cattle, because of my having worked with a number of these breeds during my career as a beef File Size: 2MB.
Purchase Beef Cattle Feeding and Nutrition - 1st Edition. Print Book & E-Book. ISBNBook Edition: 1. You should select breed and cow size to match your feed resources and topography.
Local ranchers or Extension personnel can give you an idea of what breeds are best suited to your area.
Crossbreeding (mating animals from two or more breeds) can be an advantage in a commercial cow herd. Capitalizing on the merits of several breeds, plus the File Size: KB.On June 20th The American Livestock Breeds Conservancy, Humane Farm Animal Care, Slow Foods USA, and Ayrshire Farm hosted a beef taste test.
Except this wasn't just a run of the mill taste test.these breeds, as well as commercialtype cattle, thrive in the hospitable climate of Arkansas. Commercial cattle are mixtures of two or more pure breeds. Each breed in the combination is selected for certain traits, e.g., a Hereford and Brahman cross is used in the more humid areas of the state.