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Aging Beef |
| These guidelines can help consumers determine the length of time their beef should be aged. |
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Beef...from Farm to Table |
| This page addresses the most frequently asked questions to the USDA's Food Safety and Inspection Service. |
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Beef...from Farm to Table |
| This fact sheet, from the USDA's Food Safety and Inspection Service, answers potential consumer questions about beef. Questions answered include questions about production, inspection, grading, aging, labeling, and food safety. |
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Bovine spongiform encephalopathy |
| This Word document provides an overview of Bovine spongiform encephalopathy including information about the history of the disease and the disease's relationship to variant Creutzfeldt Jakob disease (vCJD) which occurs in humans. |
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Cattle Feeding Industry |
| A PowerPoint presentation providing a brief history of feedlots in the US, the types of feedlots, information on weight gain of various classes of beef cattle, etc. |
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Chemistry of Beef Flavor |
| Beef flavor results from a myriad of compounds present in varying proportions that are affected by the precursor compounds available. This may depend on the breed of cattle and their diet, post-mortem changes, the muscle in which changes are occurring, addition of ingredients, storage conditions, heat treatment and postheating storage. Development of meaty, beefy flavor may be accompanied by development of a variety of off-flavors because many of the same precursor compounds are in both flavor groups. Impacting flavor requires control of all these various facets of flavor development. |
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Food Product Dating |
| This page gives background information about product dating on meat and poultry. |
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Irradiation: Consumer Perceptions |
| Irradiation is a promising food safety technology that can reduce pathogens in foods. Irradiation and its effects on food, animals and the people eating irradiated foods have been studied extensively for more than 40 years and has been proven safe and effective. Irradiated wheat flour, potatoes
and spices have been available for more than 15 years. |
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Making Ground Beef Patties and Sausage Safer |
| Premature browning of ground beef may not be as important an issue in the fast-food industry, but it is extremely critical in home and institutional preparation of ground beef patties. This page discusses the importance of correctly cooking meat in order to avoid serious foodborne illness. |
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Understanding the Different Kinds of Beef in the Marketplace |
| For those consumers who have shown a preference, beef producers have responded by changing production methods to provide additional choices — natural, grass-finished and organic beef. It is important to understand, however, the true differences among these production methods, and the beef they generate. |
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