Jason M Behrends

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This experiment addressed the hypothesis that 6-phosphofructokinase (6-PFK) regulates glycolysis in postmortem in M. sternocephalicus pars mandibularis. In two separate experiments, muscle samples were excised from randomly-selected steers that would typically be found on a commercial slaughter floor. In the first experiment, two samples were obtained from(More)
An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher(More)
Twenty-two Kiko crossbred male goats (Capra hircus; initial BW = 27.5 ± 1.04 kg) were used in a randomized complete block design to determine the effects of feeding pine bark (PB; Pinus taeda L.) on animal performance, rumen fermentation, blood parameters, fecal egg counts (FEC), and carcass characteristics in goats. Experimental treatments included the(More)
The objectives of this experiment were to determine the effects of 2 different breeds (BR), Boer and Kiko, and 4 post-weaning harvest ages (HA; Days 0, 29, 56, and 85) on growth, carcass traits, blood metabolites, and lipogenic gene expression. Forty-eight goat (Capra hircus) kids (BW = 23.9 ± 1.50 kg; 3 to 4 mo) were used in a 2 × 4 factorial arrangement(More)
This study was conducted to determine the effects of dietary beef tallow, corn oil, and conjugated linoleic acid (CLA) on the distribution of fatty acids among positions within triacylglycerols. Crossbred barrows (n=6 per treatment group) received diets containing 1.5% beef tallow, 1.5% corn oil, or 1.5% CLA for 5 weeks. Subcutaneous adipose tissue samples(More)
A randomized complete block design with 3 replications (n = 432, 72 broilers per treatment) was used to evaluate the effects of electrical (ES) and vacuum stunning (VS) on broiler breast meat quality. Electrical stunning was performed by applying 11.5 V, <0.05 mA, AC to DC current for 3 s for each broiler. Vacuum stunning was accomplished by exposing the(More)
The objectives of this study were to evaluate visual and chemical attributes of beefsteaks from various USDA quality grades and muscles packaged in high-oxygen (80% O2/20% CO2) modified-atmosphere packaging (MAP). A total of nine carcasses were selected to represent Select (n = 3), low Choice (n = 3), and high Choice (n = 3) USDA quality grades. The(More)
The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus(More)
Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On average, using data from approximately 155 panelists, no differences (P>0.05) existed in consumer acceptability(More)
Previous studies have shown that supplementation of vitamin D3 to cow diets for 4 to 10 d before slaughter lowers Warner-Bratzler shear force (WBSF) values and increases sensory tenderness scores in beef cuts. The present study was conducted to evaluate the effects of vitamin D3 supplementation on muscle calcium concentration, WBSF values, and sensory(More)