A M EDICAL D ICTIONARY , B IBLIOGRAPHY , AND A NNOTATED R ESEARCH G UIDE TO I NTERNET R EFERENCES
J AMES N. P ARKER , M.D. AND P HILIP M. P ARKER , P H .D., E DITORS
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ICON Health Publications ICON Group International, Inc. 4370 La Jolla Village Drive, 4th Floor San Diego, CA 92122 USA Copyright ©2003 by ICON Group International, Inc. Copyright ©2003 by ICON Group International, Inc. All rights reserved. This book is protected by copyright. No part of it may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission from the publisher. Printed in the United States of America. Last digit indicates print number: 10 9 8 7 6 4 5 3 2 1
Publisher, Health Care: Philip Parker, Ph.D. Editor(s): James Parker, M.D., Philip Parker, Ph.D. Publisher's note: The ideas, procedures, and suggestions contained in this book are not intended for the diagnosis or treatment of a health problem. As new medical or scientific information becomes available from academic and clinical research, recommended treatments and drug therapies may undergo changes. The authors, editors, and publisher have attempted to make the information in this book up to date and accurate in accord with accepted standards at the time of publication. The authors, editors, and publisher are not responsible for errors or omissions or for consequences from application of the book, and make no warranty, expressed or implied, in regard to the contents of this book. Any practice described in this book should be applied by the reader in accordance with professional standards of care used in regard to the unique circumstances that may apply in each situation. The reader is advised to always check product information (package inserts) for changes and new information regarding dosage and contraindications before prescribing any drug or pharmacological product. Caution is especially urged when using new or infrequently ordered drugs, herbal remedies, vitamins and supplements, alternative therapies, complementary therapies and medicines, and integrative medical treatments. Cataloging-in-Publication Data Parker, James N., 1961Parker, Philip M., 1960Beef: A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References / James N. Parker and Philip M. Parker, editors p. cm. Includes bibliographical references, glossary, and index. ISBN: 0-597-83765-1 1. Beef-Popular works. I. Title.
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Disclaimer This publication is not intended to be used for the diagnosis or treatment of a health problem. It is sold with the understanding that the publisher, editors, and authors are not engaging in the rendering of medical, psychological, financial, legal, or other professional services. References to any entity, product, service, or source of information that may be contained in this publication should not be considered an endorsement, either direct or implied, by the publisher, editors, or authors. ICON Group International, Inc., the editors, and the authors are not responsible for the content of any Web pages or publications referenced in this publication.
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Acknowledgements The collective knowledge generated from academic and applied research summarized in various references has been critical in the creation of this book which is best viewed as a comprehensive compilation and collection of information prepared by various official agencies which produce publications on beef. Books in this series draw from various agencies and institutions associated with the United States Department of Health and Human Services, and in particular, the Office of the Secretary of Health and Human Services (OS), the Administration for Children and Families (ACF), the Administration on Aging (AOA), the Agency for Healthcare Research and Quality (AHRQ), the Agency for Toxic Substances and Disease Registry (ATSDR), the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), the Healthcare Financing Administration (HCFA), the Health Resources and Services Administration (HRSA), the Indian Health Service (IHS), the institutions of the National Institutes of Health (NIH), the Program Support Center (PSC), and the Substance Abuse and Mental Health Services Administration (SAMHSA). In addition to these sources, information gathered from the National Library of Medicine, the United States Patent Office, the European Union, and their related organizations has been invaluable in the creation of this book. Some of the work represented was financially supported by the Research and Development Committee at INSEAD. This support is gratefully acknowledged. Finally, special thanks are owed to Tiffany Freeman for her excellent editorial support.
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About the Editors James N. Parker, M.D. Dr. James N. Parker received his Bachelor of Science degree in Psychobiology from the University of California, Riverside and his M.D. from the University of California, San Diego. In addition to authoring numerous research publications, he has lectured at various academic institutions. Dr. Parker is the medical editor for health books by ICON Health Publications. Philip M. Parker, Ph.D. Philip M. Parker is the Eli Lilly Chair Professor of Innovation, Business and Society at INSEAD (Fontainebleau, France and Singapore). Dr. Parker has also been Professor at the University of California, San Diego and has taught courses at Harvard University, the Hong Kong University of Science and Technology, the Massachusetts Institute of Technology, Stanford University, and UCLA. Dr. Parker is the associate editor for ICON Health Publications.
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About ICON Health Publications To discover more about ICON Health Publications, simply check with your preferred online booksellers, including Barnes & Noble.com and Amazon.com which currently carry all of our titles. Or, feel free to contact us directly for bulk purchases or institutional discounts: ICON Group International, Inc. 4370 La Jolla Village Drive, Fourth Floor San Diego, CA 92122 USA Fax: 858-546-4341 Web site: www.icongrouponline.com/health
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Table of Contents FORWARD .......................................................................................................................................... 1 CHAPTER 1. STUDIES ON BEEF ........................................................................................................... 3 Overview........................................................................................................................................ 3 The Combined Health Information Database................................................................................. 3 Federally Funded Research on Beef................................................................................................ 5 E-Journals: PubMed Central ....................................................................................................... 21 The National Library of Medicine: PubMed ................................................................................ 24 CHAPTER 2. NUTRITION AND BEEF ................................................................................................. 67 Overview...................................................................................................................................... 67 Finding Nutrition Studies on Beef............................................................................................... 67 Federal Resources on Nutrition ................................................................................................... 78 Additional Web Resources ........................................................................................................... 78 CHAPTER 3. ALTERNATIVE MEDICINE AND BEEF........................................................................... 83 Overview...................................................................................................................................... 83 National Center for Complementary and Alternative Medicine.................................................. 83 Additional Web Resources ......................................................................................................... 106 General References ..................................................................................................................... 108 CHAPTER 4. DISSERTATIONS ON BEEF........................................................................................... 109 Overview.................................................................................................................................... 109 Dissertations on Beef.................................................................................................................. 109 Keeping Current ........................................................................................................................ 130 CHAPTER 5. PATENTS ON BEEF ..................................................................................................... 131 Overview.................................................................................................................................... 131 Patents on Beef........................................................................................................................... 131 Patent Applications on Beef ....................................................................................................... 162 Keeping Current ........................................................................................................................ 181 CHAPTER 6. BOOKS ON BEEF ......................................................................................................... 183 Overview.................................................................................................................................... 183 Book Summaries: Federal Agencies............................................................................................ 183 Book Summaries: Online Booksellers......................................................................................... 186 The National Library of Medicine Book Index ........................................................................... 193 Chapters on Beef......................................................................................................................... 194 CHAPTER 7. MULTIMEDIA ON BEEF .............................................................................................. 197 Overview.................................................................................................................................... 197 Video Recordings ....................................................................................................................... 197 Bibliography: Multimedia on Beef ............................................................................................. 197 CHAPTER 8. PERIODICALS AND NEWS ON BEEF ........................................................................... 199 Overview.................................................................................................................................... 199 News Services and Press Releases.............................................................................................. 199 Newsletter Articles .................................................................................................................... 202 Academic Periodicals covering Beef ........................................................................................... 203 CHAPTER 9. RESEARCHING MEDICATIONS ................................................................................... 205 Overview.................................................................................................................................... 205 U.S. Pharmacopeia..................................................................................................................... 205 Commercial Databases ............................................................................................................... 206 APPENDIX A. PHYSICIAN RESOURCES .......................................................................................... 211 Overview.................................................................................................................................... 211 NIH Guidelines.......................................................................................................................... 211 NIH Databases........................................................................................................................... 213 Other Commercial Databases..................................................................................................... 216 APPENDIX B. PATIENT RESOURCES ............................................................................................... 217
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Overview.................................................................................................................................... 217 Patient Guideline Sources.......................................................................................................... 217 Finding Associations.................................................................................................................. 222 APPENDIX C. FINDING MEDICAL LIBRARIES ................................................................................ 225 Overview.................................................................................................................................... 225 Preparation................................................................................................................................. 225 Finding a Local Medical Library................................................................................................ 225 Medical Libraries in the U.S. and Canada ................................................................................. 225 ONLINE GLOSSARIES................................................................................................................ 231 Online Dictionary Directories ................................................................................................... 231 BEEF DICTIONARY...................................................................................................................... 233 INDEX .............................................................................................................................................. 291
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FORWARD In March 2001, the National Institutes of Health issued the following warning: "The number of Web sites offering health-related resources grows every day. Many sites provide valuable information, while others may have information that is unreliable or misleading."1 Furthermore, because of the rapid increase in Internet-based information, many hours can be wasted searching, selecting, and printing. Since only the smallest fraction of information dealing with beef is indexed in search engines, such as www.google.com or others, a nonsystematic approach to Internet research can be not only time consuming, but also incomplete. This book was created for medical professionals, students, and members of the general public who want to know as much as possible about beef, using the most advanced research tools available and spending the least amount of time doing so. In addition to offering a structured and comprehensive bibliography, the pages that follow will tell you where and how to find reliable information covering virtually all topics related to beef, from the essentials to the most advanced areas of research. Public, academic, government, and peer-reviewed research studies are emphasized. Various abstracts are reproduced to give you some of the latest official information available to date on beef. Abundant guidance is given on how to obtain free-of-charge primary research results via the Internet. While this book focuses on the field of medicine, when some sources provide access to non-medical information relating to beef, these are noted in the text. E-book and electronic versions of this book are fully interactive with each of the Internet sites mentioned (clicking on a hyperlink automatically opens your browser to the site indicated). If you are using the hard copy version of this book, you can access a cited Web site by typing the provided Web address directly into your Internet browser. You may find it useful to refer to synonyms or related terms when accessing these Internet databases. NOTE: At the time of publication, the Web addresses were functional. However, some links may fail due to URL address changes, which is a common occurrence on the Internet. For readers unfamiliar with the Internet, detailed instructions are offered on how to access electronic resources. For readers unfamiliar with medical terminology, a comprehensive glossary is provided. For readers without access to Internet resources, a directory of medical libraries, that have or can locate references cited here, is given. We hope these resources will prove useful to the widest possible audience seeking information on beef. The Editors
1 From
the NIH, National Cancer Institute (NCI): http://www.cancer.gov/cancerinfo/ten-things-to-know.
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CHAPTER 1. STUDIES ON BEEF Overview In this chapter, we will show you how to locate peer-reviewed references and studies on beef.
The Combined Health Information Database The Combined Health Information Database summarizes studies across numerous federal agencies. To limit your investigation to research studies and beef, you will need to use the advanced search options. First, go to http://chid.nih.gov/index.html. From there, select the “Detailed Search” option (or go directly to that page with the following hyperlink: http://chid.nih.gov/detail/detail.html). The trick in extracting studies is found in the drop boxes at the bottom of the search page where “You may refine your search by.” Select the dates and language you prefer, and the format option “Journal Article.” At the top of the search form, select the number of records you would like to see (we recommend 100) and check the box to display “whole records.” We recommend that you type “beef” (or synonyms) into the “For these words:” box. Consider using the option “anywhere in record” to make your search as broad as possible. If you want to limit the search to only a particular field, such as the title of the journal, then select this option in the “Search in these fields” drop box. The following is what you can expect from this type of search: •
Beef Makes a Comeback Source: Health Magazine. p.34-35,38, Nov/Dec 1996. Summary: According to this article, many people cut back their consumption of red meat in the wake of reports linking it to high blood pressure and increased cholesterol levels. As a result, the beef industry took steps to breed leaner beef, and now people are going back to beef. A side benefit for the consumer, says Ms. Marston, is that the leaner cuts of beef are cheaper than the fattier cuts, unlike poultry where the leaner the meat is, the more it costs. Some things to remember when buying beef are to pick the reddest meat or the one that says "lean" or "extra lean," trim the visible fat before cooking it, and don't eat the fat left on the meat.
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Banishing the Beef (and the Chicken and the Fish) Source: Heart and Soul. p.60. February/March 2000. Summary: The author discusses the value of vegetarian or low-meat lifestyles. Because meat of all kinds contains fats, which contribute to obesity, heart disease, and cancer, many nutritionists suggest decreasing fat intake. Milton Mills, a Washington DC nutritionist, recommends that African Americans eat a plant-based diet, with little meat and no dairy. This, he says, is based on the West African heritage of many African Americans. The author offers suggestions on how to make the change to lower-meat diet. These include shifting gradually to the lower meat or no-meat diet; preparing favorite dishes without the meat component (such as veggie lasagna); eating out at ethnic restaurants which feature vegetarian dishes, such as Chinese, Indian, and Thai, and making sure to eat a varied diet so no nutrients are lost.
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Where's the Beef Labeling? Source: Nutrition Action Health Letter. 24(5):8-11; June 1997. Contact: Center for Science in the Public Interest, 1501 16th St., NW, Washington, DC 20036 (202) 332-9110. Web Address http://www.cspinet.org/. Email:
[email protected]. Summary: This article discusses the lack of food labels on meat. The author contends that the labels that do exist for meat are difficult to read and often misleading. The article includes a chart listing cuts of meat, fish and poultry with nutritional information.
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Beef Relief Source: Diabetes Forecast. 45(4): 32-35. April 1992. Summary: This article discusses the new fat-replaced ground beef that is now available at some fast-food chains and supermarkets. Fat-replaced ground beef has water added to it, along with minuscule amounts of food products that bind added water to the beef. Topics include the difference between fat substitutes and fat replacers, a description of the fat replacers commonly used, the sodium levels of fat-replaced beef, cost, and some tips for cooking with the new products. Recipes using the products are included for chili, meatballs, Italian stir-fry, and Mexican stuffed potato. Nutritional information is included with each recipe.
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Diets with Either Beef or Plant Proteins Reduce Risk of Calcium Oxalate Precipitation in Patients with a History of Calcium Kidney Stones Source: Journal of the American Dietetic Association. 101(3): 326-331. March 2001. Contact: Available from American Dietetic Association. 216 West Jackson Boulevard, Suite 800, Chicago, IL 60606-6995. (800) 877-4746. Summary: This article reports on a study undertaken to determine the effect of substituting equal amounts of dietary protein as animal protein (beef) for plant protein (legumes, seeds, nuts, and grains) on urinary components associated with calcium oxalate precipitability risk (which can lead to kidney stones made of calcium). The randomized crossover trial included 23 patients with normal levels of calcium in their urine who had a history of calcium kidney stones (8 women and 15 men, mean age 50.7 years plus or minus 14.6 years). The study included a 4 day, free living adaptation period, followed by a 2 day metabolic unit study. The study compared consumption of two servings of beef (43 g protein for women and 50 g for men) daily with an equal
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amount of protein from plant foods including legumes, nuts, and grains. Urinary calcium, oxalate, magnesium, citrate, phosphorus, volume, and Tiselius risk index (TRI) did not differ between diets. Urinary sodium and potassium were higher for patients on the plant protein diet. After correcting for variations in urinary sodium and potassium between diets, the difference in urinary calcium remained insignificant. The authors conclude that balanced diets containing moderate amounts of either beef or plant protein are equally effective in reducing calcium oxalate kidney stone risk based on changes in urinary composition. 4 tables. 27 references.
Federally Funded Research on Beef The U.S. Government supports a variety of research studies relating to beef. These studies are tracked by the Office of Extramural Research at the National Institutes of Health.2 CRISP (Computerized Retrieval of Information on Scientific Projects) is a searchable database of federally funded biomedical research projects conducted at universities, hospitals, and other institutions. Search the CRISP Web site at http://crisp.cit.nih.gov/crisp/crisp_query.generate_screen. You will have the option to perform targeted searches by various criteria, including geography, date, and topics related to beef. For most of the studies, the agencies reporting into CRISP provide summaries or abstracts. As opposed to clinical trial research using patients, many federally funded studies use animals or simulated models to explore beef. The following is typical of the type of information found when searching the CRISP database for beef: •
Project Title: 3D CRYSTALS OF CYTOCHROME REDUCTASE, A MEMBRANE PROTEIN Principal Investigator & Institution: Berry, Edward A.; Staff Scientist; Structural Biology Division; University of Calif-Lawrenc Berkeley Lab Lawrence Berkeley National Laboratory Berkeley, Ca 94720 Timing: Fiscal Year 2001; Project Start 01-MAR-1992; Project End 30-NOV-2002 Summary: X-ray diffraction data is the main source of 3-dimensional structure information at atomic resolution for proteins. While a great deal of information is potentially available from this technique, its application requires the ability to prepare crystals of size and order suitable for X-ray analysis. This has proved especially difficult for membrane proteins. Cytochrome reductase (the cytochrome bc1 complex) is a membrane protein complex which makes up the middle segment of the mitochondrial respiratory chain. The respiratory chain is responsible for biological oxidation and for conservation of the energy released in the form of a proton electrochemical potential gradient across the mitochondrial inner membrane. Energy from this gradient is then used to synthesize ATP or to do work by transporting substances across the membrane. A number of mitochondrial myopathies have been shown to be due to defects in the mitochondrial electron transport chain and in some cases in cytochrome reductase. The drug atovaquinone used to control secondary infections in aids patients, is probably an
2 Healthcare projects are funded by the National Institutes of Health (NIH), Substance Abuse and Mental Health Services (SAMHSA), Health Resources and Services Administration (HRSA), Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDCP), Agency for Healthcare Research and Quality (AHRQ), and Office of Assistant Secretary of Health (OASH).
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inhibitor of the cytochrome reductase. Several important crop protection fungicides are reductase inhibitors. We have solved the structure of the bc1 complex by isomorphous replacement in the chicken (P212121) crystals and molecular replacement in the hexagonal (P6522) crystals from rabbit and beef heart and the monoclinic (P21) crystals from beef heart. The Rieske protein occupies different positions in different crystals, contacting cytochrome c1 in the native beef crystals and the presumed Qo site under the PEWY loop of cytochrome b in the presence of the quinoid inhibitor stigmatellin. The model is being refined against datasets from native and inhibitor- complexed crystals. It is proposed to (a) Complete phase improvement, model building and refinement to determine atomic coordinates at intermediate resolution using the present data, and (b) further improve the crystals to diffract at 2.5 Angstrom units or better with good completeness, so we can investigate subtle features (such as substrate/inhibitor binding, hydrogen bonding interactions, salt bridges, and bound solvent). Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: 3D ELECTRON MICROSCOPY OF PYRUVATE DEHYDROGENASE Principal Investigator & Institution: Stoops, James K.; Pathology and Lab Medicine; University of Texas Hlth Sci Ctr Houston Box 20036 Houston, Tx 77225 Timing: Fiscal Year 2001; Project Start 01-SEP-1990; Project End 28-FEB-2003 Summary: alpha2-Macroglobulin (alpha2M), a general proteinase inhibitor ubiquitous in the plasma of vertebrates, is believed to serve as a general proteinase scavenger thereby protecting blood and tissue proteins from degradation. A better understanding of the structure- function relationships of human alpha2M will result from the determination of the structure of its various complexes by stain and cryo-electron microscopy, and image processing. The native and transformed molecules (formed upon reaction with a proteinase) are comprised of dimers. The determination of the 3-D structure of the native dimer (protomeric unit) will elucidate the structural organization of the native molecule and offer further insight in the mechanism of proteinase entrapment. The 3-D structure of alpha2M with the truncated bait domain compliments this study since this variant alpha2M is not capable of trapping the proteinase. Bait domain cleavage is the initial step in the reaction Of alpha2M with a proteinase. A 3-D structure of anti-bait domain Fab-labelled native alpha2M will locate this important functional site and make it possible to compare it with the location of this epitope in the transformed structure. Further insight into the mechanism of the transformation of native to the activated structure will be obtained by determining the 3-D structures of monoclonal Fab-labelled native, half-transformed and transformed alpha2Ms. Mammalian pyruvate dehydrogenase complex (PDC) plays a critical role in regulating cellular fuel utilization in the heart and, therefore, studies of the structure-function relationships of the PDC may expand the treatment options for heart disease. Saccharomyces cerevisiae PDC activity is regulated by the pyruvate dehydrogenase component (E1). The 3-D structure (determined by cryo-electron microscopy) of E1 and its binding subunit beta associated with dihydrolipoamide acetyltransferase core complex (E2) will elucidate its disposition on the core and may give insight into its structural organization. The disposition of functional sites associated with the PDC will be elucidated by determining the 3-D structure of these sites labelled with a gold cluster. They include the lipoyl domain of the binding protein (BP) and the catalytic sites of the dihydrolipoamide dehydrogenase (E3). 3-D reconstructions of recombinant intact E2 and the E2 core with BP E3 and E2 BP E3 E1 bound should elucidate the structural organization of this large complex. A 3-D reconstruction of the beef kidney intact PDC will permit a comparison of the mammalian and yeast complexes.
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Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: A CATALYTIC CONFORMATIONAL PRION SENSOR Principal Investigator & Institution: Orser, Cindy S.; Arete Associates 1725 Jefferson Davis Hwy Arlington, Va 22202 Timing: Fiscal Year 2002; Project Start 15-APR-2002; Project End 31-MAR-2003 Summary: (provided by applicant):The goal is to develop a sensitive diagnostic sensor for transmissible spongiform encephalopathy (TSE) that can identify the presence of the abnormal protease-resistant, PrP(SC), conformer in biological materials before they enter the human food, blood or pharmaceutical product inventory. Unlike present commercial diagnostic assays for PrP(SC), the proposed detection system would be applicable to pre-symptomatic animals and body fluids. Furthermore, the sensor concept has inherent adaptability to be modified for any given species-originating TSE strain. For Phase I we will test the feasibility of the concept for detection of bovine spongiform encephalopathy (BSE). We are proposing a conformation-dependent assay that exploits the very nature of the TSE disease, the catalytic conversion of a largely alpha-helical protein, PrP(C), into a largely beta-sheet conformer, PrP(SC). The catalytic propagation of conformational change will be detected with a designed target peptide having a fluorescence reporter that responds to the alpha-helical to beta-sheet transition. Key to the sensor concept is that prion diseases are a process of conformational change responding to a driving force, the binding of the abnormal conformer to the normal protein and that propagation of conformational change is directly correlated with "infectivity." PROPOSED COMMERCIAL APPLICATION: Beef and beef-by-products are omnipresent in foods, drugs, vaccines, and cosmetics, and the subclinical presence of an undiagnosed epidemic of transmissible spongiform encephalopathy (TSE) could have devastating economic and human consequences. The benefits of developing a sensitive diagnostic test that can reliably identify the infectious agent in a variety of sources (including animals that are presymptomatic) before these materials enter the market for human use will be extensive. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: A NEW APPROACH TO MICROBIAL DECONTAMINATION OF FOOD Principal Investigator & Institution: Rogers, Thomas D.; Lynntech, Inc. College Station, Tx 77840 Timing: Fiscal Year 2001; Project Start 01-JUL-1998; Project End 30-SEP-2002 Summary: (Adapted from Applicant's Abstract): The growing extent of microbial contamination of food and changing demographics has led to increasing frequency of food borne illness. Significant amounts of pathogens including Escherichia coli O157:H7 and Salmonella typhimurium, cross contaminate beef carcasses throughout processing and can further contaminate ground beef or processed beef products. Ozone has been demonstrated to be an effective reagent to reduce the numbers of microbes contaminating food surfaces. This disinfectant is a powerful oxidizing agent that has recently been given GRAS status for use in food processing. Since it readily decomposes into oxygen, there are no chemical residues that could contaminate the food product or the environment. Phase I studies demonstrated the capability of aqueous ozone, produced using a novel, high concentration electrochemical technique, to cause significant reduction of pathogens from fresh cut vegetables and beef surfaces. In Phase II, the production, measurement, and delivery of high concentrations of aqueous ozone
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to meat surfaces and trimmings inoculated with E. coli and Salmonella will be further developed. Ozone treated samples will also be evaluated for sensory effects and chemical oxidation. The project will conclude with manufacture and in-plant demonstration of a pilot scale germicidal rinse on chilled beef during full-scale production operations. PROPOSED COMMERCIAL APPLICATION: NOT AVAILABLE Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: ANTIOBESITY MECHANISM OF CLA ISOMER IN HUMAN ADIPOCYTES Principal Investigator & Institution: Mcintosh, Michael K.; Nutrition/Foodservice Systems; University of North Carolina Greensboro 103 Foust Building Greensboro, Nc 274026170 Timing: Fiscal Year 2002; Project Start 30-SEP-2002; Project End 31-AUG-2006 Summary: (provided by applicant): The long-term goal of this project is to develop novel dietary strategies for the control of human obesity, the most prevalent nutritionrelated disease in America. The objective of this application is to identify isomerspecific mechanisms by which conjugated linoleic acid (CLA), unsaturated fatty acids found in beef and dairy foods that reduce adiposity in certain animals and humans, alters lipid metabolism in cultures of human (pre)adipocytes. The central hypothesis for the proposed research is that the trans-10, cis-12 isomer of CLA attenuates triglyceride (TG) content and alters lipid droplet morphology by enhancing energy expenditure, lipolysis, and fatty acid oxidation, thereby down-regulating the expression of perilipin-A, a major regulator of adipocyte TG storage. This hypothesis was formulated based on our preliminary findings in human (pre)adipocyte cultures demonstrating that trans-10, cis12, but not cis-9, trans-11, CLA decreased TG content, de novo lipogenesis, fatty acid esterification, and perilipin protein without affecting differentiation per se. The rationale for the proposed research is that once we understand how trans-10, cis-12 CLA prevents TG accumulation in (pre)adipocytes, effective strategies can be developed using CLA as an antiobesity nutrient in fortified foods or supplements for clinical trials. To accomplish this objective, the following specific aims will be examined in human cultures of differentiating preadipocytes and newly differentiated adipocytes: Aim #1. Determine the mechanism by which trans-10, cis-12 CLA decreases cellular TG content; and Aim #2. Determine the mechanism by which trans-10, cis-12 CLA decreases the expression of perilipin-A. In Aim #1, the impact of fatty acid type and dose on oxygen consumption, mitochondrial and peroxisomal beta-oxidation, lipolysis, fatty acid oxidation, and uncoupling protein expression will be determined. In Aim #2, the influence of fatty acid type and dose on perilipin-A protein and gene expression will be evaluated. Using primary cultures of human adipocytes as our model is important, because there are clear differences between the lipid metabolism of human and animal adipocytes. The proposed studies are significant because they are expected to lead to the development of novel strategies for weight loss. Consequently, reductions in health problems and financial costs related to obesity are expected. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: BREAST BIOACTIVATION OF PHIP--CARCINOGENESIS Principal Investigator & Institution: Thomas, Ronald D.; Florida Agricultural and Mechanical Univ Tallahassee, Fl 32307 Timing: Fiscal Year 2001; Project Start 01-JUL-2001; Project End 30-JUN-2006
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Summary: (provided by applicant): Although estrogen-induced cancer has been studied for many years, the mechanism is poorly understood. It has been demonstrated that endogenous compounds such as estrogens and dietary or environmental xenobiotics such as heterocyclic amines are metabolized to reactive compounds that form DNA adducts. Heterocyclic amines are formed when meat products such as beef, chicken, pork and fish are cooked at high temperatures. These amines, including 2-amino-lmethyl-6-phenylimidazo[4,5-b] pyridine (PhIP), have been shown to cause breast cancer. The current school of thought is that PhIP is metabolized by CYP1A2 in the liver to NOH-PhIP. This reactive metabolite travels to the breast where it is further metabolized by sulfotransferases (SULT1E) to conjugates that are highly reactive and bind to DNA. It is difficult to conceive that N-OH-PHIP would bypass the many conjugation systems, scavengers, and binding proteins that are found in route from the liver to the breast without reacting with them. Therefore, the investigators hypothesize that breast tissue contains all of the machinery necessary to completely metabolize PhIP to DNA-binding metabolites. They will test this hypothesis by using a normal human breast cell line (MCF-10A). They hope to demonstrate that MCF-10A cells are capable of metabolizing PhIP and N-OH-PhIP to DNA-binding chemicals by using 32P post-labeling to assay for DNA adducts. Various inhibitors of CYP1A2 and SULT1E will be used to confirm that these enzymes are responsible for the metabolic conversion of PhIP to the reactive species. Since these inhibitors are nonspecific, they will be used genetically altered MCF10A cells that overexpress and/or underexpress the CYP1A2 and SULT1E genes and assay them for their ability cause PhIP-DNA adducts. Finally, they will use the microarray analysis to determine differential gene expression induced by PhIP. These genes may be related to cancer. The results of this study will hopefully provide a better understanding of the mechanism of estrogen-induced cancer which would allow the formulation of better chemotherapeutic and chemopreventive strategies. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: CHLDRENS INJURIES ON KENTUCKY BEEF CATTLE FARMS Principal Investigator & Institution: Browning, Steven R.; Associate Professor; Prev Med & Environmental Hlth; University of Kentucky 109 Kinkead Hall Lexington, Ky 40506 Timing: Fiscal Year 2001; Project Start 30-SEP-1999; Project End 29-SEP-2002 Summary: Each year an estimated 100 children and adolescents die of a farm-related injury; another 100,000 children suffer a nonfatal injury associated with agricultural production. Despite the plethora of surveillance data to document these injuries, few analytic studies have focused on agricultural injuries in children; none in a southern state. Farming operations with livestock, especially cattle, have been identified from surveillance data as associated with a higher risk of injury for workers compared with other commodity farms. However, the work tasks, exposures, and potential risk of injury to children on beef cattle farms remain largely undocumented. We propose a three-year longitudinal cohort study of children living and working on family owned and operated farms in the state of Kentucky. The primary intent of the study will be to fully characterize the work tasks and exposures of these children-an estimated 41 percent of whom live on beef cattle farms-and to explore a diverse set of potential injury risk factors- particularly developmental characteristics of the child, parental influences, and farm management practices-for children residing on these farms. Baseline data were collected in 1994/95 on a cohort of children (N=999) living on family farms from 60 counties across Kentucky as part of the NIOSH Kentucky Farm Family Health and Hazard Surveillance Project, a multi-mode effort to determine agricultural risk and injuries among farm families in Kentucky. Beginning in the summer of 2000, children
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aged 5 to 18 years old will be reinterviewed by parental or guardian proxy, with repeated assessment every six months of all injury events which require medical attention or treatment or lead to a loss of time at work or school. The cohort of 999 children will be stratified into two agricultural commodity groups-those who live on farms where the primary commodity is beef cattle and those on other commodity farms (tobacco, grain). The study will examine selected child characteristics (physical size, risk perception family role) and parental influences (supervision, prohibitions on work tasks, and assessment of the child's ability) as risk factors for agricultural injuries. In addition, detailed data collection efforts regarding farm management practices, including cattle, handling procedures and characteristics of confinement facilities, are planned for the beef cattle farms. The study is intended to provide needed data for the formulation of age and developmentally appropriate guidelines for children's work on beef cattle farms and ideas for engineering and technologic improvements regarding cattle handling procedures, the design of equipment (e.g., headgates) and confinement facilities for these farms. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: CONSTRUCTION OF NUCLEIC ACID ANTIBODIES TO PRP(SC) Principal Investigator & Institution: Grossman, Abraham; Q-Rna, Inc. 3960 Broadway, 4Th Fl New York, Ny 10032 Timing: Fiscal Year 2001; Project Start 15-MAY-2001; Project End 31-OCT-2001 Summary: (Applicant's abstract): We propose to develop a method for generating amplifiable nucleic acid (NA) antibodies specific for the infectious particle responsible for prion disease, PrP(sc). NA antibodies have the ability to bind proteins with high affinity and specificity. Amplifiable NA antibodies will be generated by using a variation of the SELEX procedure that takes advantage of the activity of Q-beta replicase which replaces three steps in SELEX (reverse transcription, PCR amplification and RNA transcription). Moreover, the selected sequence that encodes the protein specific binding element is contained within an RNA vector derived from a Q-beta replicase template (MNV), providing the means for exponential amplification. This new method greatly simplifies and improves upon the SELEX procedure, enabling its application in the common molecular biology laboratory. Accumulation of PrP(sc) in the brain leads to untreatable spongiform encephalitis, typically acquired through consumption of contaminated beef. Since current tests for prions takes years, and since the number of cases in the United States is on the rise, there is an urgent need for an inexpensive, rapid diagnostic assay. NA antibodies specific for PrP(sc) that are amplifiable by Q-beta replicase are ideal for the development of a highly sensitive diagnostic assay using the Company's core, proprietary technology. PROPOSED COMMERCIAL APPLICATION: Our selection process may lead to a NA antibody production service, the development of kit for sale for research purposes or the creation of a market for the enzyme, Q-beta replicase. Amplifiable NA antibodies for PrP(sc) can be used as the raw material to develop an inexpensive diagnostic assay. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: CORE--PREPARATIVE FACILITIES Principal Investigator & Institution: Kometiani, Peter; Medical College of Ohio at Toledo Research & Grants Admin. Toledo, Oh 436145804 Timing: Fiscal Year 2003; Project Start 17-MAR-2003; Project End 28-FEB-2008
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Summary: (provided by applicant) The purpose of this core remains the centralization of repetitive preparations of several items that are "starting materials" and are used by one or more of the projects. We have found this approach to be efficient and convenient for all concerned. It allows the core technicians to master a small number of difficult tasks; when one is temporarily absent or needs to be replaced the work does not stop; and there is a continuous supply of high quality material available to the users. The common core facility, equipment, and routine supplies, administered and supervised by a research scientist with appropriate expertise, is also quite economical. The preparations to be made by the core are: 1. Primary cultures of neonatal rat cardiac myocytes, and adult rat cardiac myocytes either in suspension or as plated cultures, to be used by Projects 1, 11, and some of the experiments of Project 12 that will be done in Toledo. 2. Preparations of crude Sf-21 insect cell membranes containing the recombinant H+/K+ATPase to be used by Project 10. 3. Preparation of purified recombinant Src expressed in Sf-9 cells, to be used primarily by Project 10. 4. Preparations of cardiac sarcolemmal membranes from beef and rat heart ventricles, to be used primarily by Project 1. 5. Preparation of purified Na+/K+-ATPase from pig kidney, to be used primarily by Project 11, and to smaller extents by Projects 1 and 10. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: DETECTION OF PRION PROTEIN IN BLOOD Principal Investigator & Institution: Ji, Jiuping J.; Biotech Research Laboratories (Btrl) 217 Perry Pky Gaithersburg, Md 20877 Timing: Fiscal Year 2002; Project Start 01-APR-2002; Project End 31-MAR-2003 Summary: (provided by applicant): Prion diseases are 100 percent fatal, there is no treatment available, and cannot be diagnosed prior to the occurrence of symptoms. There is a public health need and an enormous market for a screening test that can help protect the blood supply, screen live animals, and ensure food safety. We propose to develop and validate an innovative, highly sensitive screening method for the detection of the infectious prion protein in the blood of humans and animals. We have selected an amplification-boosted analytical method, immuno-polymerase chain reaction (I-PCR) that utilizes an amplifiable DNA-label coupled to a specific antibody, and combines serologic and molecular diagnostic potentials to amplify micro quantities of protein to detectable levels; the method's unparalleled sensitivity in the sub-femtogram range meets the criterion proposed for detection of prion in blood. Recombinant phage antibodies will be produced and used as specific reagents. Preliminary results have shown proof of concept that IPCR method has the needed sensitivity. The strengths include: (1) a scientific group with expertise in diagnostics and product development, (2) the selection of a highly sensitive analytical approach and novel detection probes, and (3) a strong business partner having expertise in translating prototype assays into sensitive, specific, and reproducible products. PROPOSED COMMERCIAL APPLICATION: The ability to detect prion diseases is significant for ensuring the safety of the blood supply and eliminating the possibility of acquiring disease through the ingestion of certain foods such as beef and beef brains. The sensitive I-PCR assay for Prion will also prevent well-documented cases of iatrogenic transmission through the use of human growth hormone, dura mater, organ transplantation, and the likelihood of transmission through the use of surgical treatment. Commercial applications also extend to the epidemiologic surveillance of human and animal healthy programs, as well as food, drug and vaccine industries. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: DNA ADDUCTS OF AROMATIC AMINES: ANALYSIS BY HPLC-MS Principal Investigator & Institution: Vouros, Paul; Professor of Analytical Chemistry; Chemistry; Northeastern University 360 Huntington Ave Boston, Ma 02115 Timing: Fiscal Year 2003; Project Start 18-MAY-1996; Project End 28-FEB-2007 Summary: (provided by applicant): The covalent binding of genotoxins to DNA to form DNA adducts is considered by many to be the first step in chemically induced carcinogenesis. Measurement of DNA adducts in cells provides direct evidence for exposure and a means for assessing human health risk. However, the relationship between DNA adduct formation and cancer development in humans has only been established for a few carcinogens. This is, in part, because of the low levels at which adducts occur in affected tissues and organs, the limited amounts of DNA available, and the difficulties associated with the analysis. In order to address these analytical problems, we have been exploring the use of capillary separation methods (liquid chromatography (LC) and capillary electrophoresis (CE)) coupled to mass spectrometry (MS) for the unequivocal detection and characterization of DNA adducts. Using animal models, our research has demonstrated the capability of capillary LC-MS/MS for the detection and quantification of DNA adducts at levels similar to those encountered in human exposure. Our work has focused on aromatic amines such as 2-amino-3methylimidazo[4,5-f]quinoline (IQ), 4-aminobiphenyl (ABP), 2-amino-1- methyl-6phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5f]quinoxaline (MeIQx), found in cigarette smoke and formed during the grilling of fish or beef. Lung, colon, breast, pancreas and other tissues contain enzymes capable of activating these carcinogens into reactive forms that can bind to DNA bases. We propose to capitalize on our successful animal studies to examine lung and other human tissues with emphasis on the comparison of DNA adduct content between smokers and non-smokers. We will further examine the sequence recognition patterns of carcinogens by reacting them with synthetic oligonucleotides that mimic p53 gene sequences known to display specific mutations associated with lung cancer. We expect that the data generated in this program will help define the relationship between cigarette smoke and lung cancer and the value of DNA adducts as indicators for genotoxic cancer. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: EXPOSURE REDUCTION AND PREVENTION Principal Investigator & Institution: Knize, Mark G.; University of Calif-Lawrnc Lvrmr Nat Lab Lawrence Livermore National Lab Livermore, Ca 94550 Timing: Fiscal Year 2002; Project Start 19-APR-2002; Project End 31-JAN-2007 Summary: (provided by applicant): Recent studies estimate that most human cancers result from modifiable lifestyle factors, including diet. Lowering exposure to heterocyclic amines (HAs), which are formed in cooked meats, is an obtainable goal that may have a real impact on cancer incidence. This proposal addresses: 1) safe cooking methods that reduce HA formation, 2) identifying unknown mutagens and establishing their potency, 3) understanding the influence of other foods on reducing human HA absorption, 4) mechanistic studies of inhibition of flavonoids and 5) establishing the relationship between dietary questionnaires and HAs in urine. Meat cooking will be investigated to understand the conditions that reduce the formation of heterocyclic amines while using microbiology to monitor food safety. New, unknown mutagens will be isolated from beef and their amounts determined in a survey of well-cooked foods. Additionally, the parameters responsible for high mutagenic potency in new and existing HAs will be investigated as structure/activity relationships. Since there is
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human exposure to HAs, we can now investigate HA-diet interactions in individuals via the analysis of urinary metabolites. Exploratory studies will determine if parsley, green tea, and fiber, each shown to be preventative in epidemiology studies, can affect the total human uptake and metabolism of one HA, PhIP. Enticing results in reducing mutations with the flavonoid apigenin compel us to investigate structure/inhibition relationships experimentally and with a computational model. To quantify the dietary dose of heterocyclic amines in the population and in individuals, HA biomarkers will be developed and related to dietary questionnaires that account for diverse cooking practices. In all, this interdisciplinary research to reduce exposure combines toxicology with analytical chemistry, computational chemistry and physics to investigate heterocyclic amines and human cancer etiology. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: EXPOSURE TO BEEF GROWTH PROMOTER IN BREAST CANCER Principal Investigator & Institution: Lin, Young C.; Professor and Chairman; Veterinary Biosciences; Ohio State University 1800 Cannon Dr, Rm 1210 Columbus, Oh 43210 Timing: Fiscal Year 2001; Project Start 30-SEP-2001; Project End 31-AUG-2004 Summary: (provided by applicant): Zeranol (Z) is a nonsteroidal agent with estrogenic activity that is used as a growth promoter in the U.S. beef and veal industries. Thus, people are exposed to Z via dietary intake as a consequence of the direct and intentional introduction of the compound into food animals by veterinary professionals on behalf of beef industry farmers. Our contention is that the consumption of food products, particularly beef, derived from food animals treated with Z has a potential health impact on human consumers, particularly with respect hormone-sensitive organs. This concern arises from our own experimental data using in vitro models derived from human breast cells and tissues which demonstrates the presence of heat-stable biological and estrogenic activity in extracts of meat derived from Z-treated cattle. These experimental data provide a putative link between the long-term dietary exposure to low-levels of Z and potential risk of breast cancer. The proposed study is designed to assess the relationship between exposure to Z via beef consumption and breast cancer in human subjects. Normal subjects and breast cancer patients will be categorized according to level of beef consumption. Levels of Z in breast, serum and urine and expression levels of mechanism-based molecular biomarkers in breast tissues will be determined as indicators of exposure and risk for breast cancer. Measurement of Z levels in purchased beef products from across the U.S., and confirmation of biological activity (mitogenic activity; altered expression of mechanism-based molecular biomarkers) in human and beef samples is aimed to solidify the association among beef consumption, Z exposure and breast cancer risk. The Specific Aims of the study are: (1) To develop an ELISA designed for the routine measurement of Z in commercial meats and human tissues and fluids; (2) To investigate relationships among beef consumption, levels of Z in breast, serum and urine, and breast cancer in patients of The Ohio State University Hospital; (3) To measure Z levels in commercially available beef products purchased in supermarkets from 5 different regions across the U.S.; and (4) To utilize established in vitro model systems to confirm the presence of biological activity (mitogenic activity; altered expression of mechanism-based molecular biomarkers) in specimens from human subjects and commercial beef products in which Z levels were detected. The proposed study utilizes our diverse multi disciplinary expertise in reproductive endocrinology, clinical and surgical oncology, breast cancer, veterinary medicine and medicinal chemistry to explore our contention that beef consumption may pose a human health risk. The proposed study will link beef production practices, beef
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consumption and human breast cancer in an integrated and comprehensive approach that will clarify the potential role of Z exposure in breast cancer, identify potentially valuable mechanism-based molecular biomarkers that could lead to new tools for exposure assessment in breast cancer, provide a fertile basis for future research directions in this important area, and provide information that may be useful to federal regulatory agencies in making informed decisions regarding the status of current regulations and practices in the use of growth promoters in beef destined for human consumption. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: FINE NEEDLE ASPIRATION BIOPSY(FNAB) NEEDLE DEVICE Principal Investigator & Institution: Shidham, Vinod B.; Bioinnovation, Llc 14905 Watertown Plank Rd Elm Grove, Wi 53122 Timing: Fiscal Year 2002; Project Start 01-MAY-2002; Project End 30-APR-2003 Summary: Fine Needle Aspiration Biopsies (FNAB) are widely performed due to their minimally invasive nature, low cost, and rapid turn around time for the diagnosis of various mass lesions such as cancer and infection. With increasingly, their use is expected to increase further mainly due to the escalating incidence of cancer. In the future, with the prevalence of in s- situ molecular techniques., FNAB will be the predominant and preferred method of tissue retrieval. Currently adapted hypodermic needles used for performing FNAB have many limitations including low reproducibility for adequate sampling A needle device that can overcome these drawbacks, therefore, has worldwide commercial potential. The present device is designed for a significantly higher and reproducible yield of diagnostic material even with minimum technical skill. This research is for finalizing he design to generate a prototype and prepare additional working models of this novel system. Tissue retrieval with these working models will be compared quantitatively and qualitatively with conventional hypodermic needs by performing experimental FNAB on beef liver. Depending on the results of this feasibility study, the molds of the final product will be made during phase II of the clinical trials are preparation towards commercialization (phase III). PROPOSED COMMERCIAL APPLICATIONS: This product has a worldwide market and could be easily marketed by many vendors. The average cost per unit would be $5 and is comparable to the cost of material currently used during FNAB procedure with modified hypodermic needle. Apart from the worldwide market, the potential market in United States alone should exceed $1,500,000 per year. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: GENE EXPRESSION IN DIET INDUCED PROSTATE CANCER Principal Investigator & Institution: Geliebter, Jan; Microbiology and Immunology; New York Medical College Valhalla, Ny 10595 Timing: Fiscal Year 2001; Project Start 05-FEB-2001; Project End 31-JAN-2003 Summary: Epidemiological studies suggest that a high fat diet for more than one generation is associated with an increased risk of prostate cancer. A more complete understanding of the molecular basis for prostate cancer initiation, promotion and progression by dietary fat is essential for the design of rational programs for prostate cancer prevention and treatment. We have maintained ACI rats on a high beef fat diet (22.52% by weight) for two generations (mothers and male pups) and observed that 2nd-generation male rats develop prostatic neoplasia at a higher incidence, and earlier in life, than rats on a control, 5% fat diet. It is significant that rats on the high beef fat
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diet developed neoplasia in the dorsal lobes of the prostate, as the dorsal lobe of the rat prostate is homologous to the peripheral zone of the human prostate, where prostate cancer is most prevalent. All animal studies and histological analyses have been completed and we have prepared RNA from dorsal prostates of 6, 12 and 18-month-old 2nd-generation rats. We now propose to analyze the molecular differences in the dorsal prostates of rats maintained on a high fat diet, compared to rats on a control diet to follow gene expression through the progressive molecular stages of diet-induced prostatic neoplasia. We propose to use Affymetrix microarrays (approximately 7000 genes) to identify differences in mRNA expression profiles in the dorsal prostates of rats on high beef fat and control diets. Further we propose to use northern blots and immunohistochemistry to confirm data obtained using microarrays and to identify the cell types differentially expressing the genes in question. The successful completion of these experiments will contribute to our understanding of the molecular basis of dietassociated prostate cancer. Further, it can potentially identify intermediate biomarkers that are modulated by diet and are relevant to human prostate cancer. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: GENERATION OF PRION KNOCKOUT CATTLE Principal Investigator & Institution: Eyestone, Willard H.; Large Animal Clinical Sciences; Virginia Polytechnic Inst and St Univ 460 Turner Street, Suite 306 Blacksburg, Va 24060 Timing: Fiscal Year 2003; Project Start 01-FEB-2003; Project End 31-JAN-2005 Summary: (provided by applicant): Bovine spongiform encephalopathy is an emerging prion disease of cattle. Mounting evidence indicates that BSE is transmissible to humans in the form of a new, deadly variant of Creutzfeldt-Jakob disease (vCJD). Consumption of BSE-tainted beef has been implicated as the most likely mode of transmission. BSE thus represents a threat to human health via the food supply and other bovine-derived products. As no vaccine, diagnostic test or therapy exists for either vCJD or BSE, protection depends on preventative measures. The pathogenesis of prion disease requires expression of host-encoded prion protein. In mice, priori gene knockout of confers resistance to priori disease. Knockout of the prion gene in cattle should similarly render the bovine resistant to BSE. The long-term goal of this work is to test the hypothesis that cattle bearing bi-allelic prion knockouts are resistant to BSE. The current objective is to generate male and female founder cattle bearing mono-allelic pdon knockouts. Accordingly, the following Specific Aims are proposed: 1) generate bovine male and female primary somatic cell lines with mono-allelic prion gene knockouts, and 2) generate founder cattle from these cell lines using nuclear transfer technology. For Aim 1, a promoter-trap targeting vector will be employed to insert a disruptive green fluorescent protein (GFP) selectable marker into the prion coding sequence. Homologous recombination arm will be generated by PCR from isogenic DNA, or amplified from a bovine BAC library. Fluorescence activated cell sorting will be used to isolate GFP-expressing cells, which will then be cloned and screened by PCR and Southern blot for targeting. In Aim 2, cattle bearing prion knockouts will be generated by reconstructing oocytes with targeted cell nuclei, artificially activating oocytes to obtain pre-implantation stage embryos, and transferring the embryos to bovine surrogates for the balance of gestation. Offspring with mono-allelic prion knockouts will be bred in future work to generate cattle with bi-allelic prion knockouts. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: INTERMEMBRANE HYDROPEROXIDES
TRANSFER
OF
PHOSPHOLIPID
Principal Investigator & Institution: Vila, Andrew; Biochemistry; Medical College of Wisconsin Po Box26509 Milwaukee, Wi 532264801 Timing: Fiscal Year 2001; Project Start 21-APR-2001 Summary: Phospholipid hydroperoxides (PLOOHs) arise when unsaturated phospholipids in cell membranes are degraded under conditions of oxidative stress. Such conditions have been correlated with cancer and various other pathological states. If PLOOHs escape detoxification by glutathione-dependent selenoperoxidases (SePXs), they can promote oxidative damage by undergoing iron- catalyzed degradation to free radical species. The hypothesis to be tested is that relatively long-lived PLOOHs, like parent phospholipids, can undergo transfer protein-facilitated movement from one cell membrane to another. No studies relating to this possibility have been reported. The specific aims of the project are: (1) to investigate facilitated PLOOH transfer in model membrane systems; and (2) to investigate PLOOH toxicity toward leukemia cells and SePX-mediated protection against this. The studies will include (i) isolation/purification of beef liver phosphatidylcholine transfer protein; (ii) photogeneration of PLOOHs in donor membranes; (iii) measurement of peroxide transfer by high performance liquid chromatography with electrochemical detection [HPLC-EC(Hg)]; and (iv) survival measurements on PLOOH/transfer protein-treated cells. These studies are significant because many oxidative stress-induced disorders are attributed to lipid peroxidation and PLOOH transfer may promote this process. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: METABOLIC SUSCEPTIBILITY TO COOKED FOOD CARCINOGENS Principal Investigator & Institution: Felton, James S.; Deputy Associate Director; University of Calif-Lawrnc Lvrmr Nat Lab Lawrence Livermore National Lab Livermore, Ca 94550 Timing: Fiscal Year 2002; Project Start 19-APR-2002; Project End 31-JAN-2007 Summary: (provided by applicant): Exposure to heterocyclic amines (HA) derived from cooked food has been implicated as an important dietary risk factor in the etiology of certain human cancers. 2-Amino-1-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) is the most mass abundant HA found in cooked beef and chicken and has been shown to be carcinogenic in rodents in various tissues. Past studies have indicated that the genotoxicity of PhIP differs from that of other Has such as 2-amino-3,8dimethylimidazo[4,5- f]quinoxaline (MeIQx) or 2-amino-3-methylimidazo[4,5f]quinoline(IQ). The mechanisms involved in this differential toxicity have yet to be fully defined but appear to be related to metabolism. The bioactivation of PhIP, as well as other HAs is highly dependent upon the cytochrome P450-mediated Nhydroxylation of the parent amine to the corresponding N-hydroxy intermediate. This is followed by esterification by sulfotransferase and/or acetyltransferase, which form highly reactive compounds that can bind DNA. Studies have shown that in humans glucuronidation of N-hydroxy-PhIP is a major conjugation reaction, which leads to unreactive N-hydroxyPhIP-glucuronides. Thus, susceptibility to the genotoxic effects of heterocyclic amines, specifically PhIP, may be influenced by metabolic activation/detoxification processes and causally related to both cytochrome P450 activity and to the levels of enzymes involved in conjugation reactions. The purpose of these studies is to understand the mechanisms involved in PhIP conjugation reactions, specifically glucuronidation, and to understand how different levels of enzyme expression affect the
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bioactivation/detoxification of PhIP. This should provide for a better understanding of individual susceptibility to the carcinogenic risks from PhIP exposure. The proposed studies will address the following questions: 1) What is the role of glucuronidation in the bioactivation/detoxification of PhIP and other heterocyclic amines?; 2) Do differences in PhIP metabolite levels in humans correlate with differences in specific enzyme expression, and can these differences predict inter-individual variation in PhIP bioactivation/detoxification?; 3) Is the HA imidazofuropyridine (IFP) similar to PhIP with regards to metabolism and genotoxicity, and what is IFPs contribution to the overall risks associated with heterocyclic amine exposure? Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: MOLECULAR GENETICS OF ENTEROPATHOGENIC E COLI ADHESION Principal Investigator & Institution: Kaper, James B.; Professor; Microbiology and Immunology; University of Maryland Balt Prof School Baltimore, Md 21201 Timing: Fiscal Year 2001; Project Start 01-JUL-1986; Project End 31-MAR-2004 Summary: (Adapted from the Applicant's Abstract): Enteropathogenic Escherichia coli (EPEC) are an important cause of diarrhea in infants. The long-term objectives of this project are to understand the pathogenesis of disease due to this organism and to develop diagnostic reagents and vaccine candidates for prevention of disease due to this pathogen. There are also many similarities between the pathogenesis of EPEC and the intestinal pathogenesis of enterohemorrhagic (Shiga toxin- producing) E. coli O157:H7 (EHEC) which have been responsible for many large outbreaks of bloody diarrhea and hemolytic uremic syndrome (HUS) in the U.S. and elsewhere due to the ingestion of contaminated beef, water, apple cider, and other vehicles. Dr. Kaper has shown that there is genetic similarity between some intestinal virulence factors of EPEC and EHEC and information resulting from the proposed studies will also yield insights into the pathogenesis of EHEC. The pathognomonic intestinal histopathology associated with EPEC infection is the attaching and effacing (A/E) lesion where brush border microvilli are effaced, the bacteria are intimately attached to the epithelial cell membrane, and high concentrations of polymerized actin accumulate beneath the adherent bacteria. Previous work supported by this project has revealed that the A/E histopathology is encoded on a 35 kb pathogenicity island called LEE for Locus of Enterocyte Effacement. This pathogenicity island encodes a type III protein secretion system, and transfer of the LEE into E. coli K-12 confers the A/E phenotype upon this avirulent host strain. In the next period of support, Dr. Kaper proposes to further characterize the functions of genes contained within the LEE. There are four specific aims for the proposed studies: 1) Characterize heretofore cryptic genes of the LEE, particularly those genes potentially encoding secreted proteins; 2) Further characterize the type III secretion system encoded on the LEE; 3) Study the regulation of the LEE-encoded genes and the effect of the Per transcriptional activator; 4) Clone and characterize the gene(s) encoding the initial EPEC adhesin that is responsible for initial binding to human intestinal tissue cultured in vitro. The proposed experimental approach will use a combination of molecular genetics, cell biology, and animal studies to achieve a better understanding of how EPEC infects intestinal epithelial cells and causes disease. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: NEUROENDOCRINE MEDIATION OF E. COLI 0157:H7 INFECTION Principal Investigator & Institution: Lyte, Mark; Professor; Minneapolis Medical Research Fdn, Inc. 600 Hfa Bldg Minneapolis, Mn 55404
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Timing: Fiscal Year 2001; Project Start 01-APR-2000; Project End 31-MAR-2004 Summary: This application proposes the new theory of directed neuroendocrinebacterial interactions as a mechanism governing the ability of an enteric pathogen to infect a host. This hypothesis is based on the in vitro and in vivo ability of the neuroendocrine hormone norepinephrine (NE) to increase growth and production of virulence-associated factors of the enteric pathogen Escherichia coli O157:H7. High concentration of NE occur in foods such as ground beef which are contaminated by E. coli O157:H7. Equally high concentrations of NE also occur within the gastrointestinal tract due to enteric nervous system activity. The proposed research will therefore examine whether the presence of NE from the time of E. coli O157:H7 contamination of NE-rich foods to infection within the gut may be a factor mediating the development of hemorrhagic colitis. Results from this laboratory have shown that the effect of NE on E. coli O157:H7 contamination of NE-rich foods to infection within the gut may be a factor mediating the development of hemorrhagic colitis. Results from this laboratory have shown that the effect of NE on E. coli O157: H7 is due to the production of an autoinducer of growth. Thus, our Specific Aims are: 1) To determine the ability of a purified diet supplemented with levels of NE found in commonly contaminated foods to "prime" E. coli O157:H7 for the NE-rich environment within the gastrointestinal system; 2) To examine the ability of E. coli O157:H7 isolated from gastrointestinal trat of stressed and non-stressed mice since differences in luminal levels of NE between stressed and control animals would provide greater understanding of the recognized ability of stress to alter susceptibility to colitis; 4) To determine the ability of stress of alter the susceptibility of mice to oral challenge with E. coli O157:H7 exposed in vitro to control of NE supplemented diets; 5) To examine whether blockage of NE release within the gastrointestinal tract can alter susceptibility to challenge with E. coli P157:H7; and 6) To purify the serum-bound form of the NE-induced E. coli O157:H7 autoinducer of growth and determine its structure which may provide the basis for the development of agents to specifically interrupt bacterial division as well as identify the gene(s) involved in its production. Collectively, the above aims will seek to establish a direct cause and effect relationship between the NE content within food and the gastrointestinal trat to influence the ability of E. coli O157:H7 to cause infection. The demonstration of direct neuroendocrine-bacterial interaction as a mechanism in the pathogenesis of E. coli O157:H7 infection may yield new treatments for both the prevention and treatment of hemorrhagic colitis. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: NOVEL THERAPEUTICS FOR PRION DISEASES Principal Investigator & Institution: Prusiner, Stanley B.; Professor; University of California San Francisco 500 Parnassus Ave San Francisco, Ca 94122 Timing: Fiscal Year 2003; Project Start 01-JUN-2003; Project End 31-MAY-2008 Summary: (provided by applicant): Prion diseases are neurodegenerative diseases of humans and animals, which are invariably fatal and lead to death within a year after the onset of clinical symptoms. As with most other neurodegenerative diseases, no effective therapy is known. Treatment of patients with sporadic (s) Creutzfeldt-Jakob disease (CJD), the most common human prion disease, employing quinacrine will be studied. CJD patients will initially receive a racemic mixture of quinacrine. Quinacrine has been shown to inhibit prion formation in cultured ScN2a cells at submicromolar concentrations. Additionally, experimental prion disease in mice will be treated with quinacrine. In studies with ScN2a cells, the (S)-quinacrine isomer was 2 to 3 times more potent with respect to inhibiting prion formation than (R)-quinacrine; these isomers will
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be compared to the racemic mixture in mice. Concurrently, murine models will be used to evaluate treatment of prion disease with new drugs produced through empirical and rational drug design. The empirical drug program will utilize a combinatorial chemistry approach with quinacrine as the lead compound. Quinacrine will be modified and tested in the ScN2a cell culture system. We plan to test about 2000 new quinacrine analogs per year. Only compounds that are 10 times more potent than quinacrine with respect to antiprion activity will be evaluated in mice. Initially, these new antiprion compounds will be screened for toxicity. Compounds that are determined to be sufficiently nontoxic will then be tested for their ability to block prion synthesis in transgenic (Tg) mice. Besides empirical drug discovery, we plan to expand a rational drug design program along two lines of investigation. Attempts will be made to increase the potency of quinacrine by further modifying the aliphatic side chain. Recent studies have shown that bis-quinacrine analogs are more potent than quinacrine by a factor of ten. We also plan to dissect the mode of quinacrine action through studies of PrP trafficking in cultured cells. A second line of rational drug design involves modifying compound 60, which was found by mimicking dominant negative inhibition of prion synthesis. In order to understand dominant negative inhibition of prion synthesis, the structures of dominant negative PrPs will be determined using NMR spectroscopy. The information obtained from these dominant negatives should facilitate improvements in the design of existing drugs or lead to the production of new drugs. PRINCIPAL INVESTIGATOR The PI of this PPG, Dr. Stanley Prusiner, is a professor of Biochemistry and the director of Neurodegenerative diseases at UCSF. He has extensive experience in the area of virology and neurology and in directing research projects of this magnitude. He is a leading authority in prion research for the last several years. He is the recipient of numerous national and international awards, including the nobel prize in 1998. He has published more than 200 articles in scientific journals of interanational repute. He has trained and supervised several researchers/clinicians and thus is well qualified to lead this group and the project. REVIEW OF INDIVIDUAL COMPONENTS PROJECT 1: Clinical Study of Quinacrine for Treatment of Human Prion Diseases; Dr. Richard Miller (PL) (provided by applicant): Creutzfeldt-Jakob disease (CJD)is a rapidly progressive, invariably fatal and untreatable neurodegenerative disease with a mean duration of about eight months. Beyond the debilitating cognitive and motor deficits that accompany CJD, the difficulty in treating behavioral and mood disturbances and the rapidity of its course compound its tragedy. Moreover, an epidemic of new variant CJD (nvCJD) in England has raised serious concerns regarding the safety of the world's beef supply; the possibility that prions might be passed through the blood has led to the banning of blood or tissue donations from individuals who have resided in England. The discovery of an effective therapy for prion diseases would have enormous human and economic implications. Recent results from experiments in Dr. Prusiner's laboratory show that, at physiological concentrations, the anti-malarial drug quinacrine permanently clears abnormal prion proteins from cell culture. The demonstrated efficacy of quinacrine in cell culture, its relative safety and well known side-effects in the clinical setting, and the universal fatality of CJD justify quinacrine as an immediate candidate for the treatment of CJD. We propose a treatment study for patients with sporadic CJD (sCJD) with racemic quinacrine. Over three years, 90 patients will be admitted to the University of California at San Francisco (UCSF) NIH-funded clinical research center where a diagnosis of sCJD will be determined and where patients will enter into a randomized, double-blinded, treatment study with quinacrine. Patients will be divided into two quinacrine arms, a high-dose titration (450 mg daily) and a lowdose titration (75 mg daily). They will be treated for one year and then be followed through to the end of the five-year study period. The dose of quinacrine may be increased or decreased in each patient depending on clinical deterioration or toxicity,
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respectively. Survival will be the primary outcome measure of this clinical study. Also, additional outcome measures will be used that assess activities of daily living, cognition, MRI and EEG. We hypothesize that patients in the high-dose quinacrine arm will have increased survival and a slower rate of neurological progression compared with patients in the low dose arm. By year four of this program Project grant (PPG), we hope to begin a clinical study with a new compound, developed in other Projects in this PPG that shows even greater efficacy than racemic quinacrine. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •
Project Title: NUTRITION IN TEENS (SONIT) Principal Investigator & Institution: Snetselaar, Linda G.; Associate Professor of Epidemiology; University of Iowa Iowa City, Ia 52242 Timing: Fiscal Year 2001 Summary: This protocol is evaluating the consumption of beef versus chicken and fish in a clinical study of lipid reduction through diet among adolescents in the Iowa City school system. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: RAPID DETECTION OF MAJOR FOOD-BORNE PATHOGENS Principal Investigator & Institution: Zhu, Peixuan; Creatv Microtech, Inc. 11609 Lake Potomac Dr Potomac, Md 20854 Timing: Fiscal Year 2003; Project Start 01-SEP-2003; Project End 31-AUG-2004 Summary: (provided by applicant): Our food is a major source of illness. The Centers for Disease Control (CDC) estimates that food-borne diseases cause approximately 76 million incidents of illness, resulting in 325,000 hospitalizations and 5,000 deaths annually in the U.S. Known pathogens were implicated in 14 million of these incidents, 60,000 associated hospitalizations, and 1,800 deaths. Four pathogens alone (E. coli, Salmonella, Listeria, and Campylobacter) are believed to account for over two-thirds of deaths caused by known pathogens. The goal of our research is to achieve rapid, sensitive, and simple detection of pathogenic bacteria and toxins commonly found in foods by applying a new, very sensitive technology known as the "Integrating Waveguide Biosensor". This technology was recently developed by the Naval Research Laboratory (NRL) and is being licensed to Creatv MicroTech for application in the fields of water and food safety testing. NRL's initial experimental results for two molecules showed the Integrating Waveguide Biosensor to be 100 times more sensitive than the previous generation of biosensors based on optical fibers and planar arrays. We expect to achieve a similar improvement in sensitivity for detection of pathogens in food in a test that can be completed in less than 30 minutes. The resulting device will be ideally suited to the prevention of food-borne diseases. The initial scope in Phase I will focus on E. coli O157:H7 and Salmonella bacteria in ground beef and apple juice. A test instrument will be constructed incorporating the biosensor technology, assays will be developed and verified for the specified pathogens, and tests performed on food samples. In Phase II the scope will be expanded to include the pathogens Listeria monocytogenes and Campylobacter jejuni and the food groups poultry and fresh produce. The instrument will be redesigned to be more compact and portable, and assays developed for use outside a laboratory setting. Tests will be performed on location where these foods are produced, transported and/or prepared. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
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Project Title: RAPID FOOD AND BEVERAGE PATHOGEN DETECTION Principal Investigator & Institution: U'ren, Jack R.; Director of Research; Saigene Corporation 7126 180Th Ave Ne, Ste C-104 Redmond, Wa 98052 Timing: Fiscal Year 2001; Project Start 01-MAY-2001; Project End 31-JAN-2002 Summary: (Verbatim from Applicant's Abstract):Tens of millions of cases of food-borne and beverage-borne illnesses occur in the United States every year with an estimated cost to the economy of 1-10 billion dollars. The emergence of new pathogenic strains, such as E. coli 0157:H7, seem to have a particularly disastrous effect on young children. In the Pacific Northwest in 1993 over 700 people were sickened from undercooked ground beef, 55 that developed hemolytic uremic syndrome (HUS), and four died. The overall goal of this program is to develop a rapid pathogen detection system with single cell detection sensitivity and assay times of less than a few hours. Assay specificity will be achieved through the use of commercially available pathogen specific antibodies to cell surface antigens. Single cell assay sensitivity will be achieved by a novel electronic imaging of samples collected on filter media that have been reacted with an enzyme labeled specific antibody. By including a short growth step, viable cells can be distinguished from pathogens killed by the food preparation process. Assay protocols designed to detect E. coil and Salmonella will be developed in Phase I and expanded to include E. coli 0157:H7, Cryptosporidium, Listeria, Campylobacter, and Yersina in Phase II. PROPOSED COMMERCIAL APPLICATION: Current AOAC standard culture methods for food pathogen detection require between five and ten days. Meanwhile the product is held for shipment which increases storage costs and decrease shelf-life. More rapid systems can save the food industry many millions of dollars and greatly improve the safety and quality of our food supply. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen
E-Journals: PubMed Central3 PubMed Central (PMC) is a digital archive of life sciences journal literature developed and managed by the National Center for Biotechnology Information (NCBI) at the U.S. National Library of Medicine (NLM).4 Access to this growing archive of e-journals is free and unrestricted.5 To search, go to http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=Pmc, and type “beef” (or synonyms) into the search box. This search gives you access to full-text articles. The following is a sample of items found for beef in the PubMed Central database: •
A PCR-based assay for the detection of Escherichia coli Shiga-like toxin genes in ground beef. by Witham PK, Yamashiro CT, Livak KJ, Batt CA.; 1996 Apr; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=167901
3 Adapted 4
from the National Library of Medicine: http://www.pubmedcentral.nih.gov/about/intro.html.
With PubMed Central, NCBI is taking the lead in preservation and maintenance of open access to electronic literature, just as NLM has done for decades with printed biomedical literature. PubMed Central aims to become a world-class library of the digital age. 5 The value of PubMed Central, in addition to its role as an archive, lies in the availability of data from diverse sources stored in a common format in a single repository. Many journals already have online publishing operations, and there is a growing tendency to publish material online only, to the exclusion of print.
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A simple filtration technique to detect enterohemorrhagic Escherichia coli O157:H7 and its toxins in beef by multiplex PCR. by Venkateswaran K, Kamijoh Y, Ohashi E, Nakanishi H.; 1997 Oct; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=abstr act&artid=168729
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Antibiotic Resistance Patterns of Enterococci and Occurrence of VancomycinResistant Enterococci in Raw Minced Beef and Pork in Germany. by Klein G, Pack A, Reuter G.; 1998 May; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=106237
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Comparison of the BAX for Screening/E. coli O157:H7 Method with Conventional Methods for Detection of Extremely Low Levels of Escherichia coli O157:H7 in Ground Beef. by Johnson JL, Brooke CL, Fritschel SJ.; 1998 Nov; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=106658
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Concentration and purification of beef extract mock eluates from water samples for the detection of enteroviruses, hepatitis A virus, and Norwalk virus by reverse transcription-PCR. by Schwab KJ, De Leon R, Sobsey MD.; 1995 Feb; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=167314
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Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteriocinogenic Leuconostoc gelidum UAL187 during anaerobic storage at 2 degrees C. by Leisner JJ, Greer GG, Stiles ME.; 1996 Jul; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=abstr act&artid=168040
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Correlation of enterohemorrhagic Escherichia coli O157 prevalence in feces, hides, and carcasses of beef cattle during processing. by Elder RO, Keen JE, Siragusa GR, Barkocy-Gallagher GA, Koohmaraie M, Laegreid WW.; 2000 Mar 28; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&artid=16181
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Detection of Escherichia coli O157:H7 in the Beef Marketed in Malaysia. by Radu S, Mutalib SA, Rusul G, Ahmad Z, Morigaki T, Asai N, Kim YB, Okuda J, Nishibuchi M.; 1998 Mar; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=106383
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Development of a Selective Medium for Isolation of Helicobacter pylori from Cattle and Beef Samples. by Stevenson TH, Lucia LM, Acuff GR.; 2000 Feb; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=91887
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Effects of Acid Adaptation of Escherichia coli O157:H7 on Efficacy of Acetic Acid Spray Washes To Decontaminate Beef Carcass Tissue. by Berry ED, Cutter CN.; 2000 Apr; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=92013
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Effects of nisin and temperature on survival, growth, and enterotoxin production characteristics of psychrotrophic Bacillus cereus in beef gravy. by Beuchat LR, Clavero MR, Jaquette CB.; 1997 May; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=abstr act&artid=168487
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Escherichia coli O157:H7 in beef cattle presented for slaughter in the U.S.: Higher prevalence rates than previously estimated. by Gansheroff LJ, O'Brien AD.; 2000 Mar 28; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&artid=34306
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Fate of pGFP-Bearing Escherichia coli O157:H7 in Ground Beef at 2 and 10[deg]C and Effects of Lactate, Diacetate, and Citrate. by Ajjarapu S, Shelef LA.; 1999 Dec; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=91734
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Four Strains of Escherichia coli O157:H7 Isolated from Patients during an Outbreak of Disease Associated with Ground Beef: Importance of Evaluating Multiple Colonies from an Outbreak-Associated Product. by Proctor ME, Kurzynski T, Koschmann C, Archer JR, Davis JP.; 2002 Apr; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=140363
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Genotypic Analyses of Escherichia coli O157:H7 and O157 Nonmotile Isolates Recovered from Beef Cattle and Carcasses at Processing Plants in the Midwestern States of the United States. by Barkocy-Gallagher GA, Arthur TM, Siragusa GR, Keen JE, Elder RO, Laegreid WW, Koohmaraie M.; 2001 Sep; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=93095
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Geographical Variation in Ribotype Profiles of Escherichia coli Isolates from Humans, Swine, Poultry, Beef, and Dairy Cattle in Florida. by Scott TM, Parveen S, Portier KM, Rose JB, Tamplin ML, Farrah SR, Koo A, Lukasik J.; 2003 Feb; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=143588
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Infection with Bartonella weissii and Detection of Nanobacterium Antigens in a North Carolina Beef Herd. by Breitschwerdt EB, Sontakke S, Cannedy A, Hancock SI, Bradley JM.; 2001 Mar; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=87844
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Influence of Cold Stress on the Preliminary Enrichment Time Needed for Detection of Enterohemorrhagic Escherichia coli in Ground Beef by PCR. by Uyttendaele M, Grangette C, Rogerie F, Pasteau S, Debevere J, Lange M.; 1998 May; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=106208
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Nonradioactive colony hybridization assay for detection and enumeration of enterotoxigenic Clostridium perfringens in raw beef. by Baez LA, Juneja VK.; 1995 Feb; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=167342
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Origin of Contamination and Genetic Diversity of Escherichia coli in Beef Cattle. by Aslam M, Nattress F, Greer G, Yost C, Gill C, McMullen L.; 2003 May; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=154492
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Prevalence and Characterization of Non-O157 Shiga Toxin-Producing Escherichia coli on Carcasses in Commercial Beef Cattle Processing Plants. by Arthur TM, BarkocyGallagher GA, Rivera-Betancourt M, Koohmaraie M.; 2002 Oct; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=126400
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Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area. by Zhao C, Ge B, De Villena J, Sudler R, Yeh E, Zhao S, White DG, Wagner D, Meng J.; 2001 Dec; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=93326
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Prevalence, Antibiotic Susceptibility, and Diversity of Escherichia coli O157:H7 Isolates from a Longitudinal Study of Beef Cattle Feedlots. by Galland JC, Hyatt DR, Crupper SS, Acheson DW.; 2001 Apr; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=92778
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Purification and Characterization of Cytosolic Aconitase from Beef Liver and its Relationship to the Iron-Responsive Element Binding Protein. by Kennedy MC, Mende-Mueller L, Blondin GA, Beinert H.; 1992 Dec 15; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=abstr act&artid=50630
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Real-Time Monitoring of Escherichia coli O157:H7 Adherence to Beef Carcass Surface Tissues with a Bioluminescent Reporter. by Siragusa GR, Nawotka K, Spilman SD, Contag PR, Contag CH.; 1999 Apr; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=91245
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Suitability of selective plating media for recovering heat- or freeze-stressed Escherichia coli O157:H7 from tryptic soy broth and ground beef. by Rocelle M, Clavero S, Beuchat LR.; 1995 Sep; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=167607
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Transfer of Microorganisms, Including Listeria monocytogenes, from Various Materials to Beef. by Midelet G, Carpentier B.; 2002 Aug; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=exter nal&artid=124046
The National Library of Medicine: PubMed One of the quickest and most comprehensive ways to find academic studies in both English and other languages is to use PubMed, maintained by the National Library of Medicine.6 The advantage of PubMed over previously mentioned sources is that it covers a greater number of domestic and foreign references. It is also free to use. If the publisher has a Web site that offers full text of its journals, PubMed will provide links to that site, as well as to
6 PubMed was developed by the National Center for Biotechnology Information (NCBI) at the National Library of Medicine (NLM) at the National Institutes of Health (NIH). The PubMed database was developed in conjunction with publishers of biomedical literature as a search tool for accessing literature citations and linking to full-text journal articles at Web sites of participating publishers. Publishers that participate in PubMed supply NLM with their citations electronically prior to or at the time of publication.
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sites offering other related data. User registration, a subscription fee, or some other type of fee may be required to access the full text of articles in some journals. To generate your own bibliography of studies dealing with beef, simply go to the PubMed Web site at http://www.ncbi.nlm.nih.gov/pubmed. Type “beef” (or synonyms) into the search box, and click “Go.” The following is the type of output you can expect from PubMed for beef (hyperlinks lead to article summaries): •
A chromogenic plating medium for isolating Escherichia coli O157:H7 from beef. Author(s): Restaino L, Frampton EW, Turner KM, Allison DR. Source: Letters in Applied Microbiology. 1999 July; 29(1): 26-30. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10432628&dopt=Abstract
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A common source foodborne outbreak of E1 Tor cholera following the consumption of uncooked beef. Author(s): Swaddiwudhipong W, Jirakanvisun R, Rodklai A. Source: J Med Assoc Thai. 1992 July; 75(7): 413-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1293258&dopt=Abstract
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A comparison of dioxins, dibenzofurans and coplanar PCBs in uncooked and broiled ground beef, catfish and bacon. Author(s): Schecter A, Dellarco M, Papke O, Olson J. Source: Chemosphere. 1998 October-November; 37(9-12): 1723-30. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9828300&dopt=Abstract
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A comparison of the biological actions and pharmacokinetics of intravenously infused highly purified beef and biosynthetic human insulins in normal man. Author(s): Gray RS, Cowan P, Duncan LJ, Clarke BF. Source: Diabete Metab. 1984 September; 10(3): 188-93. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6386558&dopt=Abstract
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A comparison of the effect of diets containing beef protein and plant proteins on blood lipids of healthy young men. Author(s): Wiebe SL, Bruce VM, McDonald BE. Source: The American Journal of Clinical Nutrition. 1984 November; 40(5): 982-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6496393&dopt=Abstract
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A comparison of the effects of beef, chicken and fish protein on satiety and amino acid profiles in lean male subjects. Author(s): Uhe AM, Collier GR, O'Dea K. Source: The Journal of Nutrition. 1992 March; 122(3): 467-72. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1542005&dopt=Abstract
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A long-term metabolic balance study in young men to assess the nutritional quality of an isolated soy protein and beef proteins. Author(s): Young VR, Wayler A, Garza C, Steinke FH, Murray E, Rand WM, Scrimshaw NS. Source: The American Journal of Clinical Nutrition. 1984 January; 39(1): 8-15. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6537872&dopt=Abstract
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A new conjugated linoleic acid isomer, 7 trans, 9 cis-octadecadienoic acid, in cow milk, cheese, beef and human milk and adipose tissue. Author(s): Yurawecz MP, Roach JA, Sehat N, Mossoba MM, Kramer JK, Fritsche J, Steinhart H, Ku Y. Source: Lipids. 1998 August; 33(8): 803-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9727611&dopt=Abstract
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A randomized study of beef lung and pork mucosal heparin in cardiac surgery. Author(s): Fiser WP, Read RC, Wright FE, Vecchio TJ. Source: The Annals of Thoracic Surgery. 1983 June; 35(6): 615-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6344819&dopt=Abstract
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A simple filtration technique to detect enterohemorrhagic Escherichia coli O157:H7 and its toxins in beef by multiplex PCR. Author(s): Venkateswaran K, Kamijoh Y, Ohashi E, Nakanishi H. Source: Applied and Environmental Microbiology. 1997 October; 63(10): 4127-31. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9327582&dopt=Abstract
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A simulation model for studying the role of pre-slaughter factors on the exposure of beef carcasses to human microbial hazards. Author(s): Jordan D, McEwen SA, Lammerding AM, McNab WB, Wilson JB. Source: Preventive Veterinary Medicine. 1999 June 29; 41(1): 37-54. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10416198&dopt=Abstract
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A two-sample method for assessing growth hormone response to growth hormonereleasing hormone challenge: use as a predictor of gain in beef bulls. Author(s): Connor EE, Barao SM, Russek-Cohen E, Dahl GE. Source: Journal of Animal Science. 2000 July; 78(7): 1954-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10907839&dopt=Abstract
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A university outbreak of Escherichia coli O157:H7 infections associated with roast beef and an unusually benign clinical course. Author(s): Rodrigue DC, Mast EE, Greene KD, Davis JP, Hutchinson MA, Wells JG, Barrett TJ, Griffin PM. Source: The Journal of Infectious Diseases. 1995 October; 172(4): 1122-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7561194&dopt=Abstract
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Acetaminophen metabolism in subjects fed charcoal-broiled beef. Author(s): Anderson KE, Schneider J, Pantuck EJ, Pantuck CB, Mudge GH, Welch RM, Conney AH, Kappas A. Source: Clinical Pharmacology and Therapeutics. 1983 September; 34(3): 369-74. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6883912&dopt=Abstract
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Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties. Author(s): Lyon BG, Davis CE, Windham WR, Lyon CE. Source: J Food Prot. 2001 August; 64(8): 1199-205. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11510660&dopt=Abstract
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Activation of mutagens in cooked ground beef by human-liver microsomes. Author(s): Felton JS, Healy SK. Source: Mutation Research. 1984 June-July; 140(2-3): 61-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6379442&dopt=Abstract
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Advice raises concern over safety of British beef. Author(s): Ramsay S. Source: Lancet. 1996 March 30; 347(9005): 889. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8622400&dopt=Abstract
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All clear for beef fat? Author(s): Moore T. Source: Lancet. 1986 February 15; 1(8477): 389. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2868329&dopt=Abstract
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An epitaph for sulfated insulin: immunologic profile of the last patients as they are switched from sulfated beef to human insulin. Author(s): Carpentier A, Wither J, Vukusic B, Lawday K, Boss AH, Lewis GF. Source: Diabetes Care. 1998 September; 21(9): 1571-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9727914&dopt=Abstract
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An outbreak of enterohemorrhagic Escherichia coli O157 caused by ingestion of contaminated beef at grilled meat-restaurant chain stores in the Kinki District in Japan: epidemiological analysis by pulsed-field gel electrophoresis. Author(s): Tsuji H, Hamada K, Kawanishi S, Nakayama A, Nakajima H. Source: Japanese Journal of Infectious Diseases. 2002 June; 55(3): 91-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12195051&dopt=Abstract
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An outbreak of Salmonella typhimurium DT104 food poisoning associated with eating beef. Author(s): Davies A, O'Neill P, Towers L, Cooke M. Source: Commun Dis Rep Cdr Rev. 1996 October 11; 6(11): R159-62. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8917992&dopt=Abstract
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An outbreak of thyrotoxicosis caused by the consumption of bovine thyroid gland in ground beef. Author(s): Hedberg CW, Fishbein DB, Janssen RS, Meyers B, McMillen JM, MacDonald KL, White KE, Huss LJ, Hurwitz ES, Farhie JR, et al. Source: The New England Journal of Medicine. 1987 April 16; 316(16): 993-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3561455&dopt=Abstract
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Anaphylaxis presumed to be caused by beef containing streptomycin. Author(s): Tinkelman DG, Bock SA. Source: Ann Allergy. 1984 September; 53(3): 243-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6476483&dopt=Abstract
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Anaphylaxis to beef in penicillin-allergic patient. Author(s): Raison-Peyron N, Messaad D, Bousquet J, Demoly P. Source: Allergy. 2001 August; 56(8): 796-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11488686&dopt=Abstract
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Anaphylaxis to cow's milk and beef meat proteins. Author(s): Eigenmann PA. Source: Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology. 2002 December; 89(6 Suppl 1): 61-4. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12487207&dopt=Abstract
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Antibiotic resistance patterns of enterococci and occurrence of vancomycin-resistant enterococci in raw minced beef and pork in Germany. Author(s): Klein G, Pack A, Reuter G. Source: Applied and Environmental Microbiology. 1998 May; 64(5): 1825-30. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9572958&dopt=Abstract
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Anti-Gal antibodies-where's the beef? Author(s): Junghans RP. Source: Nature Biotechnology. 1999 October; 17(10): 938. Erratum In: Nat Biotechnol 1999 December; 17(12): 1146. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10504678&dopt=Abstract
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Anti-ischemic effect of enhanced external counterpulsation: where's the beef? Author(s): Guerci AD. Source: Journal of the American College of Cardiology. 2000 May; 35(6): 1698. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10807481&dopt=Abstract
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Antimutagenicity of Tochu tea (an aqueous extract of Eucommia ulmoides leaves): 2. Suppressing effect of Tochu tea on the urine mutagenicity after ingestion of raw fish and cooked beef. Author(s): Sasaki YF, Chiba A, Murakami M, Sekihashi K, Tanaka M, Takahoko M, Moribayashi S, Kudou C, Hara Y, Nakazawa Y, Nakamura T, Onizuka S. Source: Mutation Research. 1996 December 20; 371(3-4): 203-14. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9008721&dopt=Abstract
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Bacteriological investigations and resistance patterns in beef and goat's meat in Colombo's slaughter-house. Author(s): Sixl W, Wisidagama E, Sixl-Voigt B, Stunzner D, Kock M, Withalm H. Source: Geogr Med Suppl. 1989; 3: 73-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2511074&dopt=Abstract
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Beef allergy in children with cow's milk allergy; cow's milk allergy in children with beef allergy. Author(s): Martelli A, De Chiara A, Corvo M, Restani P, Fiocchi A. Source: Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology. 2002 December; 89(6 Suppl 1): 38-43. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12487203&dopt=Abstract
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Beef allergy in children. Author(s): Fiocchi A, Restani P, Riva E. Source: Nutrition (Burbank, Los Angeles County, Calif.). 2000 June; 16(6): 454-7. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10869903&dopt=Abstract
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Beef allergy: a review of 12 cases. Author(s): Orhan F, Sekerel BE. Source: Allergy. 2003 February; 58(2): 127-31. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12622743&dopt=Abstract
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Beef and bovine spongiform encephalopathy: the risk persists. Author(s): Dealler S, Lacey R. Source: Nutr Health. 1991; 7(3): 117-33. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1923069&dopt=Abstract
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Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak. Author(s): Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW. Source: Journal of Animal Science. 1999 March; 77(3): 637-44. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10229359&dopt=Abstract
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Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak. Author(s): Neely TR, Lorenzen CL, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW. Source: Journal of Animal Science. 1999 March; 77(3): 653-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10229361&dopt=Abstract
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Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak. Author(s): Savell JW, Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO. Source: Journal of Animal Science. 1999 March; 77(3): 645-52. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10229360&dopt=Abstract
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Beef customer satisfaction: factors affecting consumer evaluations of clod steaks. Author(s): Goodson KJ, Morgan WW, Reagan JO, Gwartney BL, Courington SM, Wise JW, Savell JW. Source: Journal of Animal Science. 2002 February; 80(2): 401-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11881929&dopt=Abstract
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Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings. Author(s): Neely TR, Lorenzen CL, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW. Source: Journal of Animal Science. 1998 April; 76(4): 1027-33. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9581926&dopt=Abstract
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Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values. Author(s): Lorenzen CL, Miller RK, Taylors JF, Neely TR, Tatum JD, Wise JW, Buyek MJ, Reagan JO, Savell JW. Source: Journal of Animal Science. 2003 January; 81(1): 143-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12597384&dopt=Abstract
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Beef exports: looking for an opening. Author(s): Chandler T. Source: The Veterinary Record. 1997 November 8; 141(19): 501-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9402724&dopt=Abstract
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Beef Quality Assurance education via satellite videoconference. Author(s): Shulaw WP, Boyles SL, Clay JC. Source: Journal of Animal Science. 1995 October; 73(10): 3182-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8617691&dopt=Abstract
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Beef safety and publication of scientific information. Author(s): Stewart JS, Jeffrey B. Source: Lancet. 1996 June 8; 347(9015): 1635. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8667911&dopt=Abstract
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Beef safety and publication of scientific information. Author(s): Crawford M. Source: Lancet. 1996 June 8; 347(9015): 1635. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8667910&dopt=Abstract
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Beef safety compromised, says former CMO. Author(s): Warden J. Source: Bmj (Clinical Research Ed.). 1998 October 17; 317(7165): 1031. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9841035&dopt=Abstract
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Beef tongue: a model for teaching complex wound closure to emergency nurse practitioner students. Author(s): Cole FL, Ramirez EG. Source: Journal of Emergency Nursing: Jen : Official Publication of the Emergency Department Nurses Association. 2002 October; 28(5): 467-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12386634&dopt=Abstract
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Beef was not “perfectly safe”. Author(s): Warden J. Source: Bmj (Clinical Research Ed.). 1998 November 7; 317(7168): 1273. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9867381&dopt=Abstract
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Beef-pork insulin. Author(s): Farquar A. Source: Can Fam Physician. 1995 May; 41: 781. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7756911&dopt=Abstract
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Binding of digitalis derivatives to beef, cat and human cardiac (Na+ + K+)-ATPase. Affinity and kinetic constants. Author(s): Brown L, Erdmann E. Source: Arch Int Pharmacodyn Ther. 1984 October; 271(2): 229-40. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6095779&dopt=Abstract
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Binding of dihydrodigitoxin to beef and human cardiac (Na+ + K+)-ATPase: evidence for two binding sites in cell membranes. Author(s): Brown L, Erdmann E. Source: Biochemical Pharmacology. 1983 November 1; 32(21): 3183-90. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6315020&dopt=Abstract
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Bioavailability in humans of zinc from beef: intrinsic vs extrinsic labels. Author(s): Gallaher DD, Johnson PE, Hunt JR, Lykken GI, Marchello MJ. Source: The American Journal of Clinical Nutrition. 1988 August; 48(2): 350-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3407613&dopt=Abstract
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Bovine spongiform encephalopathy. Doctors are less likely than patients to have stopped eating beef. Author(s): Cohen H. Source: Bmj (Clinical Research Ed.). 1996 July 20; 313(7050): 171-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8688797&dopt=Abstract
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Bovine spongiform encephalopathy. Media coverage had shortlived effect on beef consumption by pregnant women. Author(s): Wilson S, McLeod S, Gillies A, Carter Y. Source: Bmj (Clinical Research Ed.). 1996 July 20; 313(7050): 171. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8688796&dopt=Abstract
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Bovine spongiform encephalopathy. Public health officials are confused over whether to eat beef. Author(s): Cullen M, Bellis M, Tocque K. Source: Bmj (Clinical Research Ed.). 1996 November 2; 313(7065): 1146. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8916717&dopt=Abstract
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Bovine spongiform encephalopathy: something to beef about? Author(s): Little K, Palmer D, Swiers D. Source: Nurs Stand. 1995 April 26-May 2; 9(31): 19-21. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7786721&dopt=Abstract
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Britain caught out by 'unscientific' reactions to Europe's beef crisis. Author(s): Butler D. Source: Nature. 1996 May 30; 381(6581): 353. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8632782&dopt=Abstract
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BSE risks for humans consuming beef and beef products: how any risks are managed. Author(s): Bradley R. Source: Veterinary Research Communications. 2003 September; 27 Suppl 1: 15-23. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=14535363&dopt=Abstract
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By the way, doctor. In your May issue you say that eating medium or well-done beef increases one's risk for stomach cancer. But what about the dangers of eating rare beef? Author(s): Goldfinger SE. Source: Harvard Health Letter / from Harvard Medical School. 1999 March; 24(5): 7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10066305&dopt=Abstract
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Canadian beef quality audit. Author(s): Van Donkersgoed J, Jewison G, Mann M, Cherry B, Altwasser B, Lower R, Wiggins K, Dejonge R, Thorlakson B, Moss E, Mills C, Grogan H. Source: Can Vet J. 1997 April; 38(4): 217-25. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9105719&dopt=Abstract
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Causes of copulatory failure in beef bulls. Author(s): Walker DF. Source: Mod Vet Pract. 1984 April; 65(4): 252-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6539852&dopt=Abstract
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Center for Veterinary Medicine's perspective on the beef hormone case. Author(s): Leighton JK. Source: Vet Clin North Am Food Anim Pract. 1999 March; 15(1): 167-80, X. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10088217&dopt=Abstract
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Changes in concentration of five PCDD/F congeners after cooking beef from treated cattle. Author(s): Rose M, Thorpe S, Kelly M, Harrison N, Startin J. Source: Chemosphere. 2001 May-June; 43(4-7): 861-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11372878&dopt=Abstract
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Characterization of Salmonella isolates from beef cattle, broiler chickens and human sources on Prince Edward Island. Author(s): Abouzeed YM, Hariharan H, Poppe C, Kibenge FS. Source: Comparative Immunology, Microbiology and Infectious Diseases. 2000 October; 23(4): 253-66. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11038127&dopt=Abstract
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Chicken bones & beef hearts: creative teaching at Tenwek. Interview by Betty M. Hockett. Author(s): Stanfield C. Source: J Christ Nurs. 1996 Fall; 13(4): 36-8. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9362764&dopt=Abstract
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Cholecystokinin-58 is the major molecular form in man, dog and cat but not in pig, beef and rat intestine. Author(s): Eberlein GA, Eysselein VE, Goebell H. Source: Peptides. 1988 September-October; 9(5): 993-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3244567&dopt=Abstract
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Cholesterol-lowering effect of a low-fat diet containing lean beef is reversed by the addition of beef fat. Author(s): O'Dea K, Traianedes K, Chisholm K, Leyden H, Sinclair AJ. Source: The American Journal of Clinical Nutrition. 1990 September; 52(3): 491-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2393010&dopt=Abstract
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Clinical and pharmacological profile in a clenbuterol epidemic poisoning of contaminated beef meat in Italy. Author(s): Brambilla G, Cenci T, Franconi F, Galarini R, Macri A, Rondoni F, Strozzi M, Loizzo A. Source: Toxicology Letters. 2000 April 3; 114(1-3): 47-53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10713468&dopt=Abstract
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Clinical reactivity to beef in children allergic to cow's milk. Author(s): Werfel SJ, Cooke SK, Sampson HA. Source: The Journal of Allergy and Clinical Immunology. 1997 March; 99(3): 293-300. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9058683&dopt=Abstract
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Collaborative evaluation of detection methods for Escherichia coli O157:H7 from radish sprouts and ground beef. Author(s): Onoue Y, Konuma H, Nakagawa H, Hara-Kudo Y, Fujita T, Kumagai S. Source: International Journal of Food Microbiology. 1999 January 12; 46(1): 27-36. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10050682&dopt=Abstract
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Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. Author(s): Giroux M, Ouattara B, Yefsah R, Smoragiewicz W, Saucier L, Lacroix M. Source: Journal of Agricultural and Food Chemistry. 2001 February; 49(2): 919-25. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11262050&dopt=Abstract
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Comparison of fecal samples collected per rectum and off the ground for estimation of environmental contamination attributable to beef cattle. Author(s): Hoar BR, Atwill ER, Elmi C, Utterback WW, Edmondson AJ. Source: Am J Vet Res. 1999 November; 60(11): 1352-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10566807&dopt=Abstract
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Comparison of insulin antibody levels during the first 3 years of treatment of adult diabetics with monocomponent porcine lente-insulin and single peak beef NPH insulin. Author(s): Wajchenberg BL, Thomsen YG, Toledo e Souza IT, Germek OA. Source: Hormone and Metabolic Research. Hormon- Und Stoffwechselforschung. Hormones Et Metabolisme. 1986 August; 18(8): 535-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3758926&dopt=Abstract
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Comparison of leucine aminopeptidase from human lens, beef lens and kidney, and hog lens and kidney. Author(s): Taylor A, Surgenor T, Thomson DK, Graham RJ, Oettgen H. Source: Experimental Eye Research. 1984 March; 38(3): 217-29. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6426987&dopt=Abstract
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Comparison of USDA quality grade with tendertec for the assessment of beef palatability. Author(s): George MH, Tatum JD, Dolezal HG, Morgan JB, Wise JW, Calkins CR, Gordon T, Reagan JO, Smith GC. Source: Journal of Animal Science. 1997 June; 75(6): 1538-46. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9250515&dopt=Abstract
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Concentration and purification of beef extract mock eluates from water samples for the detection of enteroviruses, hepatitis A virus, and Norwalk virus by reverse transcription-PCR. Author(s): Schwab KJ, De Leon R, Sobsey MD. Source: Applied and Environmental Microbiology. 1995 February; 61(2): 531-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7574592&dopt=Abstract
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Concentration of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) in urine and alkali-hydrolyzed urine after consumption of charbroiled beef. Author(s): Friesen MD, Rothman N, Strickland PT. Source: Cancer Letters. 2001 November 8; 173(1): 43-51. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11578808&dopt=Abstract
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Consumer impressions of Tender Select beef. Author(s): Shackelford SD, Wheeler TL, Meade MK, Reagan JO, Byrnes BL, Koohmaraie M. Source: Journal of Animal Science. 2001 October; 79(10): 2605-14. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11721839&dopt=Abstract
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Consumer thresholds for establishing the value of beef tenderness. Author(s): Miller MF, Carr MA, Ramsey CB, Crockett KL, Hoover LC. Source: Journal of Animal Science. 2001 December; 79(12): 3062-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11811460&dopt=Abstract
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Consumers prefer unseasoned lean ground beef patties to patties made from turkey breast or emu. Author(s): Miller MJ, Holben DH. Source: Journal of the American Dietetic Association. 1999 February; 99(2): 224-6. Erratum In: J Am Diet Assoc 1999 April; 99(4): 411. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9972194&dopt=Abstract
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Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. Author(s): Wheeler TL, Shackelford SD, Koohmaraie M. Source: Journal of Animal Science. 1998 November; 76(11): 2805-10. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9856389&dopt=Abstract
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Corn oil and beef tallow elicit different postprandial responses in triglycerides and cholesterol, but similar changes in constituents of high-density lipoprotein. Author(s): Muesing RA, Griffin P, Mitchell P. Source: Journal of the American College of Nutrition. 1995 February; 14(1): 53-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7706611&dopt=Abstract
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Could diet attack bones? It's a beef about meat. Author(s): Fox D. Source: U.S. News & World Report. 2000 October 30; 129(17): 62. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11184934&dopt=Abstract
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Creutzfeldt-Jakob disease in a beef farmer. Author(s): Young GR, Fletcher NA, Zeidler M, Estibeiro KL, Ironside JW. Source: Lancet. 1996 August 31; 348(9027): 610-1. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8774583&dopt=Abstract
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Cross-contamination of lettuce (Lactuca sativa L.) with Escherichia coli O157:H7 via contaminated ground beef. Author(s): Wachtel MR, McEvoy JL, Luo Y, Williams-Campbell AM, Solomon MB. Source: J Food Prot. 2003 July; 66(7): 1176-83. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12870750&dopt=Abstract
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Cysticercus bovis in cattle in two beef feedlots in southern Ontario. Author(s): Borman-Eby HA, Ayim DS, Small C. Source: Can Vet J. 1994 November; 35(11): 711-3. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7866963&dopt=Abstract
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Dear NKF: “Where's the beef?”. Author(s): Coutts LR. Source: Nephrol News Issues. 1995 January; 9(1): 54. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7723862&dopt=Abstract
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Declining risk from beef on the bone. Author(s): Taylor K. Source: The Veterinary Record. 1998 December 12; 143(24): 667. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9885138&dopt=Abstract
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Decrease of antibodies to insulin, proinsulin and contaminating hormones after changing treatment from conventional beef to purified pork insulin. Author(s): Kurtz AB, Matthews JA, Mustaffa BE, Daggett PR, Nabarro JD. Source: Diabetologia. 1980; 18(2): 147-50. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6988274&dopt=Abstract
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Detection and quantitation of enterohemorrhagic Escherichia coli O157, O111, and O26 in beef and bovine feces by real-time polymerase chain reaction. Author(s): Sharma VK. Source: J Food Prot. 2002 September; 65(9): 1371-80. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12233845&dopt=Abstract
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Development of a selective medium for isolation of Helicobacter pylori from cattle and beef samples. Author(s): Stevenson TH, Lucia LM, Acuff GR. Source: Applied and Environmental Microbiology. 2000 February; 66(2): 723-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10653742&dopt=Abstract
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Diabetic control in patients treated with once or twice-daily insulin injections, including a comparison of conventional beef and highly purified pork insulins. Author(s): Gray RS, Borsey DQ, Fraser DM, Kurtz AB, Rainbow S, Smith AF, Duncan LJ, Clarke BF. Source: Diabetologia. 1981 September; 21(3): 206-10. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7028552&dopt=Abstract
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Dietary factors affecting the urinary mutagenicity assay system. I. Detection of mutagenic activity in human urine following a fried beef meal. Author(s): Sousa J, Nath J, Tucker JD, Ong TM. Source: Mutation Research. 1985 May; 149(3): 365-74. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3887148&dopt=Abstract
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Diets with either beef or plant proteins reduce risk of calcium oxalate precipitation in patients with a history of calcium kidney stones. Author(s): Massey LK, Kynast-Gales SA. Source: Journal of the American Dietetic Association. 2001 March; 101(3): 326-31. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11269613&dopt=Abstract
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Direct and indirect contact rates among beef, dairy, goat, sheep, and swine herds in three California counties, with reference to control of potential foot-and-mouth disease transmission. Author(s): Bates TW, Thurmond MC, Carpenter TE. Source: Am J Vet Res. 2001 July; 62(7): 1121-9. Erratum In: Am J Vet Res 2001 September; 62(9): 1477. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11453490&dopt=Abstract
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Disposition of lorazepam in diabetes: differences between patients treated with beef/pork and human insulins. Author(s): Herman RJ, Chaudhary A, Szakacs CB, Woo D, Lane R, Boctor MA. Source: European Journal of Clinical Pharmacology. 1995; 48(3-4): 253-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7589050&dopt=Abstract
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Do beef-eaters have an increased risk of dementia and early death? Author(s): Magnusson A. Source: Journal of Public Health Medicine. 1997 December; 19(4): 476. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9467157&dopt=Abstract
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Ecological effect of Taenia saginata in beef imported from a high prevalence area into Norway. Author(s): Skjerve E. Source: J Food Prot. 1999 November; 62(11): 1320-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10571323&dopt=Abstract
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Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. Author(s): Huffman KL, Miller MF, Hoover LC, Wu CK, Brittin HC, Ramsey CB. Source: Journal of Animal Science. 1996 January; 74(1): 91-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8778116&dopt=Abstract
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Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability. Author(s): May SG, Dolezal HG, Gill DR, Ray FK, Buchanan DS. Source: Journal of Animal Science. 1992 February; 70(2): 444-53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1548207&dopt=Abstract
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Effect of low-dose irradiation on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy. Author(s): Grant IR, Nixon CR, Patterson MF. Source: International Journal of Food Microbiology. 1993 March; 18(1): 25-36. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8466810&dopt=Abstract
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Effect on serum lipids of addition of safflower oil or olive oil to very-low-fat diets rich in lean beef. Author(s): Morgan SA, Sinclair AJ, O'Dea K. Source: Journal of the American Dietetic Association. 1993 June; 93(6): 644-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8509588&dopt=Abstract
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Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups. Author(s): Wyle AM, Vote DJ, Roeber DL, Cannell RC, Belk KE, Scanga JA, Goldberg M, Tatum JD, Smith GC. Source: Journal of Animal Science. 2003 February; 81(2): 441-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12643488&dopt=Abstract
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Effects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue. Author(s): Berry ED, Cutter CN. Source: Applied and Environmental Microbiology. 2000 April; 66(4): 1493-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10742232&dopt=Abstract
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Effects of beef and chicken consumption on plasma lipid levels in hypercholesterolemic men. Author(s): Scott LW, Dunn JK, Pownall HJ, Brauchi DJ, McMann MC, Herd JA, Harris KB, Savell JW, Cross HR, Gotto AM Jr. Source: Archives of Internal Medicine. 1994 June 13; 154(11): 1261-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8203993&dopt=Abstract
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Effects of heat and high-pressure treatments on antigenicity of beef extract. Author(s): Han GD, Matsuno M, Ikeuchi Y, Suzuki A. Source: Bioscience, Biotechnology, and Biochemistry. 2002 January; 66(1): 202-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11866109&dopt=Abstract
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Effects of packaging, equipment, and storage time on sensory characteristics of beef stew. Author(s): Pizzimenti KV, Cremer ML. Source: Journal of the American Dietetic Association. 1994 May; 94(5): 523-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8176127&dopt=Abstract
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Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef. Author(s): Dikeman ME, Hunt MC, Addist PB, Schoenbeck HJ, Pullen M, Katsanidis E, Yancey EJ. Source: Journal of Animal Science. 2003 January; 81(1): 156-66. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12597386&dopt=Abstract
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Effects of repetitive use of hormonal implants on beef carcass quality, tenderness, and consumer ratings of beef palatability. Author(s): Platter WJ, Tatum JD, Belk KE, Scanga JA, Smith GC. Source: Journal of Animal Science. 2003 April; 81(4): 984-96. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12723088&dopt=Abstract
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Escherichia coli O157 in cattle and sheep at slaughter, on beef and lamb carcasses and in raw beef and lamb products in South Yorkshire, UK. Author(s): Chapman PA, Cerdan Malo AT, Ellin M, Ashton R, Harkin. Source: International Journal of Food Microbiology. 2001 February 28; 64(1-2): 139-50. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11252496&dopt=Abstract
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Escherichia coli O157:H7 infections associated with ground beef and their control in Canada. Author(s): Todd EC. Source: Can Commun Dis Rep. 2000 July 1; 26(13): 111-6. English, French. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10927836&dopt=Abstract
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Estimation of the exposure of the French population to the BSE agent: comparison of the 1980-95 consumption of beef products containing mechanically recovered meat in France and the UK, by birth cohort and gender. Author(s): Chadeau-Hyam M, Tard A, Bird S, Le Guennec S, Bemrah N, Volatier JL, Alperovitch A. Source: Statistical Methods in Medical Research. 2003 June; 12(3): 247-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12828245&dopt=Abstract
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EU beef wars expose sewage sludge scandal. Author(s): Koppinen J. Source: Aust Vet J. 1999 December; 77(12): 776. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10685177&dopt=Abstract
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Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef. Author(s): Rhee MS, Lee SY, Hillers VN, McCurdy SM, Kang DH. Source: J Food Prot. 2003 June; 66(6): 1030-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12801005&dopt=Abstract
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Evaluation of low back pain risks in a beef skinning operation. Author(s): Das B, Sengupta AK. Source: Int J Occup Saf Ergon. 2000; 6(3): 347-61. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11082550&dopt=Abstract
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Experiential learning in the animal sciences: effect of 13 years of a beef cattle management practicum. Author(s): Marshall TT, Hoover TS, Reiling BA, Downs KM. Source: Journal of Animal Science. 1998 November; 76(11): 2947-52. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9856406&dopt=Abstract
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Exposure of beef cattle to sub-clinical doses of Microcystis aeruginosa: toxin bioaccumulation, physiological effects and human health risk assessment. Author(s): Orr PT, Jones GJ, Hunter RA, Berger K. Source: Toxicon : Official Journal of the International Society on Toxinology. 2003 April; 41(5): 613-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12676440&dopt=Abstract
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Factitious diabetes and antibody mediated resistance to beef insulin. Author(s): Kurtz AB, Harrington MG, Matthews JA, Nabarro JD. Source: Diabetologia. 1979 January; 16(1): 65-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=570137&dopt=Abstract
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Fate of pGFP-bearing Escherichia coli O157:H7 in ground beef at 2 and 10 degrees C and effects of lactate, diacetate, and citrate. Author(s): Ajjarapu S, Shelef LA. Source: Applied and Environmental Microbiology. 1999 December; 65(12): 5394-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10583994&dopt=Abstract
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Fecal mutagenicity arising from ingestion of fried ground beef in the human. Author(s): Hayatsu H, Hayatsu T, Wataya Y, Mower HF. Source: Mutation Research. 1985 August; 143(4): 207-11. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4022023&dopt=Abstract
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Foodservice industry market profile study: nutritional and objective textural profile of foodservice ground beef. Author(s): Johnson LP, Williams SE, Neel SW, Reagan JO. Source: Journal of Animal Science. 1994 June; 72(6): 1487-91. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8071173&dopt=Abstract
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Formation of polycyclic aromatic hydrocarbon-DNA adducts in peripheral white blood cells during consumption of charcoal-broiled beef. Author(s): Rothman N, Poirier MC, Baser ME, Hansen JA, Gentile C, Bowman ED, Strickland PT. Source: Carcinogenesis. 1990 July; 11(7): 1241-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2372884&dopt=Abstract
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Four strains of Escherichia coli O157:H7 isolated from patients during an outbreak of disease associated with ground beef: importance of evaluating multiple colonies from an outbreak-associated product. Author(s): Proctor ME, Kurzynski T, Koschmann C, Archer JR, Davis JP. Source: Journal of Clinical Microbiology. 2002 April; 40(4): 1530-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11923389&dopt=Abstract
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From alcohol and breast cancer to beef and BSE--improving our communication of risk. Author(s): Marmot M. Source: American Journal of Public Health. 1996 July; 86(7): 921-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8669511&dopt=Abstract
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Geographical variation in ribotype profiles of Escherichia coli isolates from humans, swine, poultry, beef, and dairy cattle in Florida. Author(s): Scott TM, Parveen S, Portier KM, Rose JB, Tamplin ML, Farrah SR, Koo A, Lukasik J. Source: Applied and Environmental Microbiology. 2003 February; 69(2): 1089-92. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12571033&dopt=Abstract
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Germany uses BSE fears to seek ban on British beef. Author(s): Abbott A. Source: Nature. 1994 March 17; 368(6468): 178. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8145811&dopt=Abstract
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Glucosamine-6-phosphate deaminase from beef kidney is an allosteric system of the V-type. Author(s): Lara-Lemus R, Calcagno ML. Source: Biochimica Et Biophysica Acta. 1998 October 14; 1388(1): 1-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9774701&dopt=Abstract
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Ground beef consumption in noncommercial settings is a risk factor for sporadic Escherichia coli O157:H7 infection in Canada. Author(s): Le Saux N, Spika JS, Friesen B, Johnson I, Melnychuck D, Anderson C, Dion R, Rahman M, Tostowarky W. Source: The Journal of Infectious Diseases. 1993 February; 167(2): 500-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8421193&dopt=Abstract
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Ground ostrich: a comparison with ground beef. Author(s): Walter JM, Soliah L, Dorsett D. Source: Journal of the American Dietetic Association. 2000 February; 100(2): 244-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10670402&dopt=Abstract
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Heat treatment modifies the allergenicity of beef and bovine serum albumin. Author(s): Fiocchi A, Restani P, Riva E, Mirri GP, Santini I, Bernardo L, Galli CL. Source: Allergy. 1998 August; 53(8): 798-802. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9722230&dopt=Abstract
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Heme, ferritin and vegetable iron absorption in humans from meals denatured of heme iron during the cooking of beef. Author(s): Martinez-Torres C, Leets I, Taylor P, Ramirez J, del Valle Camacho M, Layrisse M. Source: The Journal of Nutrition. 1986 September; 116(9): 1720-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3761027&dopt=Abstract
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Hemolytic-uremic syndrome in children. A serious hazard of undercooked beef. Author(s): Robson WL, Leung AK. Source: Postgraduate Medicine. 1990 October; 88(5): 135-6, 139-42. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2216972&dopt=Abstract
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Hemorrhagic colitis and hemolytic uremic syndrome caused by Escherichia coli in people consuming undercooked beef and unpasteurized milk. Author(s): Dorn CR. Source: J Am Vet Med Assoc. 1988 December 1; 193(11): 1360-1. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3061987&dopt=Abstract
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Histidine content of low-molecular-weight beef proteins influences nonheme iron bioavailability in Caco-2 cells. Author(s): Swain JH, Tabatabai LB, Reddy MB. Source: The Journal of Nutrition. 2002 February; 132(2): 245-51. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11823585&dopt=Abstract
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Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation. Author(s): Harrison JA, Harrison MA, Rose-Morrow RA, Shewfelt RL. Source: J Food Prot. 2001 August; 64(8): 1194-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11510659&dopt=Abstract
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How could the BSE crisis affect nutrient intake? Comparison of beef and non-beef eating meat eaters from the UK Women's Cohort Study. Author(s): Cade J, Calvert C, Barrett J. Source: European Journal of Clinical Nutrition. 1998 February; 52(2): 151-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9505162&dopt=Abstract
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How safe is their beef? Author(s): Johnson S. Source: Newsweek. 2000 December 4; 136(23): 43. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11126065&dopt=Abstract
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Hypoglycaemia unawareness in diabetics transferred from beef/porcine insulin to human insulin. Author(s): Teuscher A, Berger WG. Source: Lancet. 1987 August 15; 2(8555): 382-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2886833&dopt=Abstract
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Identification of the mutagens in cooked beef. Author(s): Felton JS, Knize MG, Shen NH, Andresen BD, Bjeldanes LF, Hatch FT. Source: Environmental Health Perspectives. 1986 August; 67: 17-24. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3757953&dopt=Abstract
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Immune-enhancing enteral diets: where's the beef? Author(s): Zaloga GP. Source: Critical Care Medicine. 1998 July; 26(7): 1143-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9671352&dopt=Abstract
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Immunization of prepubertal beef heifers against gonadotropin-releasing hormone: immune, estrus, ovarian, and growth responses. Author(s): Prendiville DJ, Enright WJ, Crowe MA, Vaughan L, Roche JF. Source: Journal of Animal Science. 1995 October; 73(10): 3030-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8617674&dopt=Abstract
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In response to the 1998 APA Division 40 Presidential Address: so where's the beef? Author(s): Rodriguez-Menendez G. Source: Clin Neuropsychol. 2000 May; 14(2): 202-11. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10916195&dopt=Abstract
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Incidence of Escherichia coli O157:H7 in frozen beef patties produced over an 8-hour shiftt. Author(s): Pruett WP Jr, Biela T, Lattuada CP, Mrozinski PM, Barbour WM, Flowers RS, Osborne W, Reagan JO, Theno D, Cook V, McNamara AM, Rose B. Source: J Food Prot. 2002 September; 65(9): 1363-70. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12233844&dopt=Abstract
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Incomplete sanitation of a meat grinder and ingestion of raw ground beef: contributing factors to a large outbreak of Salmonella typhimurium infection. Author(s): Roels TH, Frazak PA, Kazmierczak JJ, Mackenzie WR, Proctor ME, Kurzynski TA, Davis JP. Source: Epidemiology and Infection. 1997 October; 119(2): 127-34. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9363010&dopt=Abstract
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Increased beef consumption increases apolipoprotein A-I but not serum cholesterol of mildly hypercholesterolemic men with different levels of habitual beef intake. Author(s): Smith DR, Wood R, Tseng S, Smith SB. Source: Experimental Biology and Medicine (Maywood, N.J.). 2002 April; 227(4): 266-75. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11910049&dopt=Abstract
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Influence of insulin antibodies on pharmacokinetics and bioavailability of recombinant human and highly purified beef insulins in insulin dependent diabetics. Author(s): Gray RS, Cowan P, di Mario U, Elton RA, Clarke BF, Duncan LJ. Source: British Medical Journal (Clinical Research Ed.). 1985 June 8; 290(6483): 1687-91. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3924216&dopt=Abstract
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Influence on the clotting mechanism of sodium pentosan polysulfate (SP54) in comparison to commercial beef lung sodium heparin. Author(s): Vinazzer H, Haas S, Stemberger A. Source: Thrombosis Research. 1980 October 1; 20(1): 57-68. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6163222&dopt=Abstract
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Intensive (pasture) beef cattle operations: the perspective of New Zealand. Author(s): Hathaway SC. Source: Rev Sci Tech. 1997 August; 16(2): 382-90. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9501351&dopt=Abstract
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Interindividual differences in the concentration of 1-hydroxypyrene-glucuronide in urine and polycyclic aromatic hydrocarbon-DNA adducts in peripheral white blood cells after charbroiled beef consumption. Author(s): Kang DH, Rothman N, Poirier MC, Greenberg A, Hsu CH, Schwartz BS, Baser ME, Groopman JD, Weston A, Strickland PT. Source: Carcinogenesis. 1995 May; 16(5): 1079-85. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7767968&dopt=Abstract
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Interleukin-8 haplotype structure from nucleotide sequence variation in commercial populations of U.S. beef cattle. Author(s): Heaton MP, Chitko-McKnown CG, Grosse WM, Keele JW, Keen JE, Laegreid WW. Source: Mammalian Genome : Official Journal of the International Mammalian Genome Society. 2001 March; 12(3): 219-26. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11252171&dopt=Abstract
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Intestinal absorption of beta-carotene ingested with a meal rich in sunflower oil or beef tallow: postprandial appearance in triacylglycerol-rich lipoproteins in women. Author(s): Hu X, Jandacek RJ, White WS. Source: The American Journal of Clinical Nutrition. 2000 May; 71(5): 1170-80. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10799380&dopt=Abstract
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Introduction into Japan of pathogenic Yersinia through imported pork, beef and fowl. Author(s): Fukushima H, Hoshina K, Itogawa H, Gomyoda M. Source: International Journal of Food Microbiology. 1997 April 15; 35(3): 205-12. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9105929&dopt=Abstract
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Iron absorption in humans: bovine serum albumin compared with beef muscle and egg white. Author(s): Hurrell RF, Lynch SR, Trinidad TP, Dassenko SA, Cook JD. Source: The American Journal of Clinical Nutrition. 1988 January; 47(1): 102-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3337027&dopt=Abstract
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Isolation and characterization of Escherichia coli O157 from retail beef and bovine feces in Thailand. Author(s): Vuddhakul V, Patararungrong N, Pungrasamee P, Jitsurong S, Morigaki T, Asai N, Nishibuchi M. Source: Fems Microbiology Letters. 2000 January 15; 182(2): 343-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10620690&dopt=Abstract
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Landmark article Oct 31, 1936: Observations on the etiologic relationship of achylia gastrica to pernicious anemia. V. Further evidence for the essential participation of extrinsic factor in hematopoietic responses to mixtures of beef muscle and gastric juice and to hog stomach mucosa. By W.B. Castle and T.H. Ham. Author(s): Castle WB, Ham TH. Source: Jama : the Journal of the American Medical Association. 1984 January 27; 251(4): 514-21. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6361304&dopt=Abstract
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Leucine aminopeptidase activity is diminished in aged hog, beef, and human lens. Author(s): Taylor A. Source: Prog Clin Biol Res. 1985; 180: 299-302. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4034545&dopt=Abstract
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Lipoatrophy in a patient on highly purified beef insulin. Author(s): Evans-Jones LG. Source: Archives of Disease in Childhood. 1982 August; 57(8): 638-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7051987&dopt=Abstract
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Long-term consumption of beef extended with soy protein by children, women and men: III. Iron absorption by adult men. Author(s): Morris ER, Bodwell CE, Miles CW, Mertz W, Prather ES, Canary JJ. Source: Plant Foods for Human Nutrition (Dordrecht, Netherlands). 1987; 37(4): 377-89. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3507008&dopt=Abstract
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Long-term consumption of beef extended with soy protein by men, women and children: I. Study design, nutrient intakes, and serum zinc levels. Author(s): Miles CW, Bodwell CE, Morris E, Ziyad JA, Prather ES, Mertz W, Canary JJ. Source: Plant Foods for Human Nutrition (Dordrecht, Netherlands). 1987; 37(4): 341-59. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3507006&dopt=Abstract
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Long-term consumption of beef extended with soy protein by men, women and children: II. Effects on iron status. Author(s): Bodwell CE, Miles CW, Morris E, Prather ES, Mertz W, Canary JJ. Source: Plant Foods for Human Nutrition (Dordrecht, Netherlands). 1987; 37(4): 361-76. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3507007&dopt=Abstract
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Low achiever differentiation: where's the beef? Author(s): Algozzine B. Source: Except Child. 1985 September; 52(1): 72-5. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4043189&dopt=Abstract
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Low incidence of thrombocytopenia during treatment with hog mucosa and beef lung heparin. Author(s): Eika C, Godal HC, Laake K, Hamborg T. Source: Scand J Haematol. 1980 July; 25(1): 19-24. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7444371&dopt=Abstract
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Meat allergy: investigation of potential allergenic proteins in beef. Author(s): Han GD, Matsuno M, Ito G, Ikeucht Y, Suzuki A. Source: Bioscience, Biotechnology, and Biochemistry. 2000 September; 64(9): 1887-95. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11055392&dopt=Abstract
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Meat allergy: I--Specific IgE to BSA and OSA in atopic, beef sensitive children. Author(s): Fiocchi A, Restani P, Riva E, Qualizza R, Bruni P, Restelli AR, Galli CL. Source: Journal of the American College of Nutrition. 1995 June; 14(3): 239-44. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8586772&dopt=Abstract
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Medical education curricula. Where's the beef? Author(s): Thomas P. Source: Journal of General Internal Medicine : Official Journal of the Society for Research and Education in Primary Care Internal Medicine. 1999 July; 14(7): 449-50. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10417606&dopt=Abstract
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Metabolites of 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) in human urine after consumption of charbroiled or fried beef. Author(s): Strickland PT, Qian Z, Friesen MD, Rothman N, Sinha R. Source: Mutation Research. 2002 September 30; 506-507: 163-73. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12351156&dopt=Abstract
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Microbiological investigation of meat wholesale premises and beef carcases in Johannesburg. Author(s): Meara PJ, Melmed LN, Cook RC. Source: J S Afr Vet Assoc. 1977 December; 48(4): 255-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=202708&dopt=Abstract
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Minced beef and human salmonellosis: review of the investigation of three outbreaks in France. Author(s): Haeghebaert S, Duche L, Gilles C, Masini B, Dubreuil M, Minet JC, Bouvet P, Grimont F, Delarocque Astagneau E, Vaillant V. Source: Euro Surveillance : Bulletin Europeen Sur Les Maladies Transmissibles = European Communicable Disease Bulletin. 2001 February; 6(2): 21-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11682708&dopt=Abstract
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Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef. Author(s): Salmon CP, Knize MG, Panteleakos FN, Wu RW, Nelson DO, Felton JS. Source: Journal of the National Cancer Institute. 2000 November 1; 92(21): 1773-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11058620&dopt=Abstract
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Modest doses of nitroglycerin do not interfere with beef lung heparin anticoagulation in patients taking nitrates. Author(s): Reich DL, Hammerschlag BC, Rand JH, Perucho-Powell MH, Thys DM. Source: Journal of Cardiothoracic and Vascular Anesthesia. 1992 December; 6(6): 677-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1472663&dopt=Abstract
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Modulation of carcinogenesis by a beef-derived mutagenesis modulator, and by dietary fat. Author(s): Pariza MW, Hargraves WA, Boissonneault GA. Source: Prog Clin Biol Res. 1986; 206: 265-71. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3952093&dopt=Abstract
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Molecular biology studies of beef liver aldehyde dehydrogenase. Author(s): Guan K, Weiner H. Source: Prog Clin Biol Res. 1987; 232: 15-24. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3615417&dopt=Abstract
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Monitoring beef cattle productivity as a measure of environmental health. Author(s): Waldner C. Source: Environmental Research. 2001 May; 86(1): 94-106. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11386747&dopt=Abstract
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Multiplicity of mitochondrial inner membrane antigens from beef heart reacting with antimitochondrial antibodies in sera of patients with primary biliary cirrhosis. Author(s): Ishii H, Saifuku K, Namihisa T. Source: Immunology Letters. 1985; 9(6): 325-30. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4007962&dopt=Abstract
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Mutagenicity of human urine caused by ingestion of fried ground beef. Author(s): Hayatsu H, Hayatsu T, Ohara Y. Source: Japanese Journal of Cancer Research : Gann. 1985 June; 76(6): 445-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3926577&dopt=Abstract
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Natural and simulated meat flavors (with particular reference to beef). Author(s): MacLeod G, Seyyedain-Ardebili M. Source: Critical Reviews in Food Science and Nutrition. 1981; 14(4): 309-437. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7023846&dopt=Abstract
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Non-fatal farm injuries on 117 eastern Ontario beef and dairy farms: a one-year study. Author(s): Brison RJ, Pickett CW. Source: American Journal of Industrial Medicine. 1992; 21(5): 623-36. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1609810&dopt=Abstract
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Non-promoting effects of lean beef in the rat colon carcinogenesis model. Author(s): Pence BC, Butler MJ, Dunn DM, Miller MF, Zhao C, Landers M. Source: Carcinogenesis. 1995 May; 16(5): 1157-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7767979&dopt=Abstract
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Nurse education: something to beef about. Author(s): Bolger T. Source: Nursing (Lond). 1991 May 9-22; 4(34): 25-6. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2038446&dopt=Abstract
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Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing. Author(s): Love JA, Prusa KJ. Source: Journal of the American Dietetic Association. 1992 November; 92(11): 1367-71. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1430722&dopt=Abstract
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Occupational contact urticaria from beef associated with hand eczema. Author(s): Jovanovic M, Oliwiecki S, Beck MH. Source: Contact Dermatitis. 1992 September; 27(3): 188-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1451468&dopt=Abstract
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Occurrence of Salmonella enterica serotype typhimurium DT104A in retail ground beef. Author(s): Zhao T, Doyle MP, Fedorka-Cray PJ, Zhao P, Ladely S. Source: J Food Prot. 2002 February; 65(2): 403-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11848574&dopt=Abstract
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Oral contraceptive side effects: where's the beef? Author(s): Goldzieher JW, Zamah NM. Source: Contraception. 1995 December; 52(6): 327-35. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8749595&dopt=Abstract
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Orthodontic education and training: where's the beef? Author(s): Isaacson RJ. Source: Angle Orthod. 2003 August; 73(4): Iv. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12940551&dopt=Abstract
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Outbreak of Escherichia coli O157:H7 leading to the recall of retail ground beef-Winnipeg, Manitoba, May 1999. Author(s): Macdonald C, Drew J, Carlson R, Dzogan S, Tataryn S, Macdonald A, Ali A, Amhed R, Easy R, Clark C, Rodgers F. Source: Can Commun Dis Rep. 2000 July 1; 26(13): 109-11. English, French. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10927835&dopt=Abstract
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Pancreatic diabetes with severe generalized allergy to purified beef, pork, and human insulins. Author(s): Yoshino G, Yamochi W, Moriyama H, Ueno H, Inui A, Oimomi M, Baba S. Source: Diabetes Care. 1990 October; 13(10): 1093-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2209311&dopt=Abstract
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Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks. Author(s): Lorca TA, Pierson MD, Claus JR, Eifert JD, Marcy JE, Sumner SS. Source: J Food Prot. 2002 April; 65(4): 616-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11952209&dopt=Abstract
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Pinkeye (bovine infectious keratoconjunctivitis) in beef cattle. Author(s): Ward JK, Nielson MK. Source: Journal of Animal Science. 1979 August; 49(2): 361-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=574506&dopt=Abstract
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Plasma lipid and lipoprotein response of humans to beef fat, coconut oil and safflower oil. Author(s): Jacobs DR Jr. Source: The American Journal of Clinical Nutrition. 1986 April; 43(4): 638-9, 641-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3962913&dopt=Abstract
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Plasma lipid and lipoprotein response of humans to beef fat, coconut oil and safflower oil. Author(s): Reiser R, Probstfield JL, Silvers A, Scott LW, Shorney ML, Wood RD, O'Brien BC, Gotto AM Jr, Insull W Jr. Source: The American Journal of Clinical Nutrition. 1985 August; 42(2): 190-7. Erratum In: Am J Clin Nutr 1986 June; 43(6): 978. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4025191&dopt=Abstract
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Polymer scientists work to beef up biosensors. Author(s): Graff G. Source: Science. 1991 September 6; 253(5024): 1097-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1887236&dopt=Abstract
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Pork or beef? Author(s): Warkentin TE. Source: The Annals of Thoracic Surgery. 2003 January; 75(1): 15-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12537185&dopt=Abstract
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Possible increase of human Taenia saginata infections through import of beef to Norway from a high prevalence area. Author(s): Skjerve E. Source: J Food Prot. 1999 November; 62(11): 1314-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10571322&dopt=Abstract
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Postcooking temperature changes in beef patties. Author(s): Berry BW, Bigner-George ME. Source: J Food Prot. 2001 September; 64(9): 1405-11. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11563519&dopt=Abstract
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Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef. Author(s): Juneja VK. Source: J Food Prot. 2003 May; 66(5): 804-11. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12747689&dopt=Abstract
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Preparation of the flavin-containing aromatic amine oxidases of human placenta and beef liver. Author(s): Salach JI, Weyler W. Source: Methods Enzymol. 1987; 142: 627-37. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3600385&dopt=Abstract
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Presence of Escherichia coli O157:H7 in ground beef and ground baby beef meat. Author(s): Uhitil S, Jaksic S, Petrak T, Botka-Petrak K. Source: J Food Prot. 2001 June; 64(6): 862-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11403139&dopt=Abstract
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Prevalence and genetic profiling of virulence determinants of non-O157 Shiga toxinproducing Escherichia coli isolated from cattle, beef, and humans, Calcutta, India. Author(s): Khan A, Yamasaki S, Sato T, Ramamurthy T, Pal A, Datta S, Chowdhury NR, Das SC, Sikdar A, Tsukamoto T, Bhattacharya SK, Takeda Y, Nair GB. Source: Emerging Infectious Diseases. 2002 January; 8(1): 54-62. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11749749&dopt=Abstract
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Prevalence of Shiga toxin-producing Escherichia coli in ground beef and cattle feces from King County, Washington. Author(s): Samadpour M, Kubler M, Buck FC, Depavia GA, Mazengia E, Stewart J, Yang P, Alfi D. Source: J Food Prot. 2002 August; 65(8): 1322-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12182487&dopt=Abstract
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Problems associated with drug residues in beef from feeds and therapy. Author(s): Kaneene JB, Miller R. Source: Rev Sci Tech. 1997 August; 16(2): 694-708. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9501382&dopt=Abstract
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Producing tender and flavoursome beef with enhanced nutritional characteristics. Author(s): Moloney AP, Mooney MT, Kerry JP, Troy DJ. Source: The Proceedings of the Nutrition Society. 2001 May; 60(2): 221-9. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11681638&dopt=Abstract
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Providing heart-healthy alternatives at cardiology meetings: grilled salmon or beef tenderloin? Author(s): Maxwell K, Ammerman A, McGaghie WC, Bryan CH, Simpson RJ Jr. Source: The American Journal of Cardiology. 1989 July 1; 64(1): 111-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2741804&dopt=Abstract
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Puberty in beef bulls: hormone concentrations, growth, testicular development, sperm production and sexual aggressiveness in bulls of different breeds. Author(s): Lunstra DD, Ford JJ, Echternkamp SE. Source: Journal of Animal Science. 1978 April; 46(4): 1054-62. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=566747&dopt=Abstract
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Quality of beef stew in a hospital chill foodservice system. Author(s): Nicholanco S, Matthews ME. Source: Journal of the American Dietetic Association. 1978 January; 72(1): 31-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=563885&dopt=Abstract
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Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers. Author(s): Cassin MH, Lammerding AM, Todd EC, Ross W, McColl RS. Source: International Journal of Food Microbiology. 1998 May 5; 41(1): 21-44. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9631335&dopt=Abstract
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RAPD- and actA gene-typing of Listeria monocytogenes isolates of human listeriosis, the intestinal contents of cows and beef. Author(s): Inoue S, Katagiri K, Terao M, Maruyama T. Source: Microbiology and Immunology. 2001; 45(2): 127-33. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11293478&dopt=Abstract
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Raw beef consumption and improper use of chopsticks as a possible cause of Escherichia coli O157 infection in Japan. Author(s): Nakano T, Nobutoki T, Sugiyama A, Ihara T, Kamiya H. Source: The Pediatric Infectious Disease Journal. 1998 June; 17(6): 534. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9655555&dopt=Abstract
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Reducing the fat content of ground beef in a school foodservice setting. Author(s): Snyder MP, Obarzanek E, Montgomery DH, Feldman H, Nicklas T, Raizman D, Rupp J, Bigelow C, Lakatos E. Source: Journal of the American Dietetic Association. 1994 October; 94(10): 1135-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7930317&dopt=Abstract
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Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite. Author(s): Castillo A, Lucia LM, Kemp GK, Acuff GR. Source: J Food Prot. 1999 June; 62(6): 580-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10382644&dopt=Abstract
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Renal haemodynamic responses to a chicken or beef meal in normal individuals. Author(s): Zitta S, Holzer H, Reibnegger G, Estelberger W. Source: Nephrology, Dialysis, Transplantation : Official Publication of the European Dialysis and Transplant Association - European Renal Association. 1999 March; 14(3): 794-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10193846&dopt=Abstract
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Renal haemodynamic responses to a chicken or beef meal in normal individuals. Author(s): Simon AH, Lima PR, Almerinda M, Alves VF, Bottini PV, de Faria JB. Source: Nephrology, Dialysis, Transplantation : Official Publication of the European Dialysis and Transplant Association - European Renal Association. 1998 September; 13(9): 2261-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9761506&dopt=Abstract
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Rendering beef safe. Author(s): Horby P. Source: Clinical Infectious Diseases : an Official Publication of the Infectious Diseases Society of America. 2002 January 1; 34(1): 129. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11731959&dopt=Abstract
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Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers. Author(s): Babji AS, Alina AR, Seri Chempaka MY, Sharmini T, Basker R, Yap SL. Source: International Journal of Food Sciences and Nutrition. 1998 September; 49(5): 32732. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10367001&dopt=Abstract
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Researchers split over food safety as schools ban beef. Author(s): Masood E. Source: Nature. 1995 December 14; 378(6558): 654. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7501001&dopt=Abstract
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Response of lower esophageal sphincter pressure to beef soup or AOC-tetrapeptide stimulation in esophagitis. Author(s): Nagasaki A, Ishimori A, Masamune O, Yamagata S. Source: The Tohoku Journal of Experimental Medicine. 1977 January; 121(1): 91-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=835141&dopt=Abstract
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Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride. Author(s): Hoover LC, Cook KD, Miller MF, Huffman KL, Wu CK, Lansdell JL, Ramsey CB. Source: Journal of Animal Science. 1995 December; 73(12): 3633-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8655438&dopt=Abstract
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Retail consumer acceptance of beef tenderized with calcium chloride. Author(s): Miller MF, Huffman KL, Gilbert SY, Hamman LL, Ramsey CB. Source: Journal of Animal Science. 1995 August; 73(8): 2308-14. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8567467&dopt=Abstract
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Retail poultry and beef as sources of Campylobacter jejuni. Author(s): Osano O, Arimi SM. Source: East Afr Med J. 1999 March; 76(3): 141-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10442113&dopt=Abstract
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Roast beef, onions, and substernal chest pain. Author(s): Strum WB. Source: Hosp Pract (Off Ed). 1984 May; 19(5): 53-4. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6425344&dopt=Abstract
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Role of beef and beef tallow, an enriched source of stearic acid, in a cholesterollowering diet. Author(s): Denke MA. Source: The American Journal of Clinical Nutrition. 1994 December; 60(6 Suppl): 1044S1049S. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7977148&dopt=Abstract
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Routine use of pulse oximetry and supplemental oxygen during endoscopic procedures under conscious sedation: British beef or common sense? Author(s): Bell GD, Jones JG. Source: Endoscopy. 1996 October; 28(8): 718-21. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8934092&dopt=Abstract
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Sacre boeuf, it's mad cow. A beef scare in France. Author(s): Whitelaw K. Source: U.S. News & World Report. 2000 November 27; 129(21): 53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11186836&dopt=Abstract
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Safety of low-protein diets. Where's the beef? Author(s): Brodsky IG, Robbins DC. Source: Diabetes Care. 1989 June; 12(6): 435-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2731463&dopt=Abstract
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Salmonella Thompson associated with improper handling of roast beef at a restaurant in Sioux Falls, South Dakota. Author(s): Shapiro R, Ackers ML, Lance S, Rabbani M, Schaefer L, Daugherty J, Thelen C, Swerdlow D. Source: J Food Prot. 1999 February; 62(2): 118-22. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10030628&dopt=Abstract
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Sample preparation methods for PCR detection of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on beef chuck shoulder using a single enrichment medium. Author(s): Bhaduri S, Cottrell B. Source: Molecular and Cellular Probes. 2001 October; 15(5): 267-74. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11735298&dopt=Abstract
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SARS outbreak. Hong Kong to beef up monitoring. Author(s): Normile D. Source: Science. 2003 May 16; 300(5622): 1062. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12750483&dopt=Abstract
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Scientific cross-claims fly in continuing beef war. Author(s): Balter M. Source: Science. 1999 May 28; 284(5419): 1453, 1455. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10383320&dopt=Abstract
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Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques. Author(s): Yang J, Sulaeman A, Setiawan B, Atughonu A, Giraud DW, Driskell JA. Source: Journal of the American Dietetic Association. 1994 February; 94(2): 199-201. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8301000&dopt=Abstract
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Serum polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans among people eating contaminated home-produced eggs and beef. Author(s): Goldman LR, Harnly M, Flattery J, Patterson DG Jr, Needham LL. Source: Environmental Health Perspectives. 2000 January; 108(1): 13-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10620519&dopt=Abstract
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Shiga-like toxin II-related cytotoxins in Citrobacter freundii strains from humans and beef samples. Author(s): Schmidt H, Montag M, Bockemuhl J, Heesemann J, Karch H. Source: Infection and Immunity. 1993 February; 61(2): 534-43. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8423084&dopt=Abstract
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SNPs--where's the beef? Author(s): Roses AD. Source: The Pharmacogenomics Journal. 2002; 2(5): 277-83. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12439733&dopt=Abstract
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Some human B and T cell epitopes of bovine serum albumin, the major beef allergen. Author(s): Tanabe S, Kobayashi Y, Takahata Y, Morimatsu F, Shibata R, Nishimura T. Source: Biochemical and Biophysical Research Communications. 2002 May 24; 293(5): 1348-53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12054661&dopt=Abstract
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Specificity of IgE antibody against various insulins in a patient with anaphylaxis to beef-pork insulin but not to human (rDNA) insulin. Author(s): Grammer LC, Roberts M. Source: Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology. 1989 September; 19(5): 551-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2790563&dopt=Abstract
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Studies on contamination of beef with tissues of the central nervous system (CNS) as pertaining to slaughtering technology and human BSE-exposure risk. Author(s): Lucker E, Schlottermuller B, Martin A. Source: Berl Munch Tierarztl Wochenschr. 2002 March-April; 115(3-4): 118-21. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11938566&dopt=Abstract
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Successful treatment of unusual case of brittle diabetes with sulfated beef insulin. Author(s): Davidson MB, Kumar D, Smith W. Source: Diabetes Care. 1991 November; 14(11): 1109-10. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1797500&dopt=Abstract
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Suitability of selective plating media for recovering heat- or freeze-stressed Escherichia coli O157:H7 from tryptic soy broth and ground beef. Author(s): Rocelle M, Clavero S, Beuchat LR. Source: Applied and Environmental Microbiology. 1995 September; 61(9): 3268-73. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7574637&dopt=Abstract
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Sulfated beef insulin treatment elicits CD8+ T cells that may abrogate immunologic insulin resistance in type I diabetes. Author(s): Naquet P, Ellis J, Kenshole A, Semple JW, Delovitch TL. Source: The Journal of Clinical Investigation. 1989 November; 84(5): 1479-87. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2530249&dopt=Abstract
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Superovulatory responses in Japanese black beef cows following largest follicle aspiration or human chorionic gonadotrophin (hCG) treatment. Author(s): Otoi T, Koyama N, Yamamoto K, Tachikawa S, Suzuki T. Source: The Journal of Veterinary Medical Science / the Japanese Society of Veterinary Science. 1998 August; 60(8): 961-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9764411&dopt=Abstract
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Suppressing effect of Lactobacillus casei administration on the urinary mutagenicity arising from ingestion of fried ground beef in the human. Author(s): Hayatsu H, Hayatsu T. Source: Cancer Letters. 1993 September 30; 73(2-3): 173-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8221630&dopt=Abstract
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Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature. Author(s): Abdul-Raouf UM, Beuchat LR, Ammar MS. Source: Applied and Environmental Microbiology. 1993 August; 59(8): 2364-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8368828&dopt=Abstract
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Talking apples and oranges: The EU and the USA continue to struggle over exports of US hormone-treated beef to Europe. Author(s): Brower V. Source: Embo Reports. 2001 March; 2(3): 173-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11266354&dopt=Abstract
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Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness. Author(s): Wheeler TL, Shackelford SD, Koohmaraie M. Source: Journal of Animal Science. 2002 April; 80(4): 982-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12002335&dopt=Abstract
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Testing of a Chemiluminescence Enzyme Immunoassay for selective detection of E. Coli O157 from ground beef samples. Author(s): Kovacs HD, Rasky K. Source: Acta Vet Hung. 2001; 49(4): 377-83. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11942117&dopt=Abstract
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Textbook descriptions of disease--where's the beef? Author(s): Richardson WS, Wilson MC. Source: Acp Journal Club. 2002 July-August; 137(1): A11-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12093237&dopt=Abstract
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The beef with atypical antipsychotics. Author(s): Sauer J, Howard R. Source: The American Journal of Psychiatry. 2002 July; 159(7): 1249. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12091220&dopt=Abstract
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The chemical jungle: today's beef industry. Author(s): Epstein SS. Source: International Journal of Health Services : Planning, Administration, Evaluation. 1990; 20(2): 277-80. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2332262&dopt=Abstract
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The effect of the 1996 'beef crisis' on depression and anxiety in farmers and nonfarming controls. Author(s): Eisner CS, Neal RD, Scaife B. Source: The British Journal of General Practice : the Journal of the Royal College of General Practitioners. 1999 May; 49(442): 385-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10736890&dopt=Abstract
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The impact of genetic testing on primary care: where's the beef? Author(s): Wulfsberg EA. Source: American Family Physician. 2000 February 15; 61(4): 971-2, 974, 977-8. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10706153&dopt=Abstract
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The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers. Author(s): Bolton DJ, Catarame T, Byrne C, Sheridan JJ, McDowell DA, Blair IS. Source: Letters in Applied Microbiology. 2002; 34(2): 139-43. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11849511&dopt=Abstract
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The proteolytic release of genotoxins from cooked beef. Author(s): Martin FL, Cole KJ, Phillips DH, Grover PL. Source: Biochemical and Biophysical Research Communications. 2002 May 24; 293(5): 1497-501. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12054685&dopt=Abstract
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The risks and prevention of contamination of beef feedlot cattle: the perspective of the United States of America. Author(s): Smith RA, Griffin DD, Dargatz DA. Source: Rev Sci Tech. 1997 August; 16(2): 359-68. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9501349&dopt=Abstract
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The roast beef of old England. Author(s): Newsinger J. Source: International Journal of Health Services : Planning, Administration, Evaluation. 1997; 27(2): 243-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9142601&dopt=Abstract
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The role of echocardiography in suspected endocarditis: where's the beef? Author(s): Seto TB, Manning WJ. Source: The American Journal of Medicine. 1999 September; 107(3): 281-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10492322&dopt=Abstract
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Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and z-values. Author(s): Juneja VK, Snyder OP Jr, Marmer BS. Source: International Journal of Food Microbiology. 1997 April 15; 35(3): 231-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9105932&dopt=Abstract
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Topical corticosteroids and oral vesiculo-erosive disease: where's the beef??? Author(s): Kalmar JR. Source: Oral Surgery, Oral Medicine, Oral Pathology, Oral Radiology, and Endodontics. 2000 April; 89(4): 395-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10760717&dopt=Abstract
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Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. Author(s): Wheeler TL, Shackelford SD, Koohmaraie M. Source: Journal of Animal Science. 1999 December; 77(12): 3219-24. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10641867&dopt=Abstract
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UK adults' risk from eating beef. Author(s): Dealler SF. Source: Lancet. 1996 January 20; 347(8995): 195-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8544567&dopt=Abstract
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UK ban on beef on the bone. Author(s): Glynn LE. Source: Lancet. 1998 February 7; 351(9100): 453. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9482343&dopt=Abstract
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UK dietary exposure to BSE in beef mechanically recovered meat: by birth cohort and gender. Author(s): Cooper JD, Bird SM. Source: J Cancer Epidemiol Prev. 2002; 7(2): 59-70. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12501956&dopt=Abstract
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Uncertainty and variation in indirect exposure assessments: an analysis of exposure to tetrachlorodibenzo-p-dioxin from a beef consumption pathway. Author(s): Price PS, Su SH, Harrington JR, Keenan RE. Source: Risk Analysis : an Official Publication of the Society for Risk Analysis. 1996 April; 16(2): 263-77. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8638042&dopt=Abstract
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Use of anabolics in beef production. Author(s): Debackere M. Source: J S Afr Vet Assoc. 1989 June; 60(2): 71-5. Review. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2691697&dopt=Abstract
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Use of beef extract as a diluent in direct agglutination test for visceral leishmaniasis. Author(s): Mwaniki-Kagai J, Muigai R, Mbati PA, Githure J, Koech DK. Source: East Afr Med J. 1992 May; 69(5): 244-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1644041&dopt=Abstract
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Use of beef ultralente for basal insulin delivery: plasma insulin concentrations after chronic ultralente administration in patients with IDDM. Author(s): Rizza RA, O'Brien PC, Service FJ. Source: Diabetes Care. 1986 March-April; 9(2): 120-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3698778&dopt=Abstract
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Use of chuck muscles and their acceptability in restructured beef/surimi steaks. Author(s): Ruiz CF, Higginbotham DA, Carpenter JA, Resurreccion AV, Lanier TC. Source: Journal of Animal Science. 1993 October; 71(10): 2654-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8226365&dopt=Abstract
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Use of expected progeny differences for marbling in beef: II. Carcass and palatability traits. Author(s): Gwartney BL, Calkins CR, Rasby RJ, Stock RA, Vieselmeyer BA, Gosey JA. Source: Journal of Animal Science. 1996 May; 74(5): 1014-22. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8726733&dopt=Abstract
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Use of pulse field gel electrophoresis for the epidemiological characterisation of coagulase positive Staphylococcus isolated from meat workers and beef carcasses. Author(s): Vanderlinde PB, Fegan N, Mills L, Desmarchelier PM. Source: International Journal of Food Microbiology. 1999 May 1; 48(2): 81-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10426444&dopt=Abstract
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Vero cytotoxin-producing Escherichia coli O157 in beefburgers linked to an outbreak of diarrhoea, haemorrhagic colitis and haemolytic uraemic syndrome in Britain. Author(s): Willshaw GA, Thirlwell J, Jones AP, Parry S, Salmon RL, Hickey M. Source: Letters in Applied Microbiology. 1994 November; 19(5): 304-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7765442&dopt=Abstract
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Verotoxigenic Escherichia coli in slaughter cattle and ground beef in South Dakota. Author(s): Reitsma CJ, Henning DR, Chase C, Hurley DJ. Source: Advances in Experimental Medicine and Biology. 1997; 412: 87-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9191996&dopt=Abstract
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Verotoxin-producing Escherichia coli in Spain: prevalence, serotypes, and virulence genes of O157:H7 and non-O157 VTEC in ruminants, raw beef products, and humans. Author(s): Blanco J, Blanco M, Blanco JE, Mora A, Gonzalez EA, Bernardez MI, Alonso MP, Coira A, Rodriguez A, Rey J, Alonso JM, Usera MA. Source: Experimental Biology and Medicine (Maywood, N.J.). 2003 April; 228(4): 345-51. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12671177&dopt=Abstract
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Volatilization of mutagens from beef during cooking. Author(s): Rappaport SM, McCartney MC, Wei ET. Source: Cancer Letters. 1979 December; 8(2): 139-45. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=555870&dopt=Abstract
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Washington report: political ideology and health care: where's the beef? Author(s): Lewin ME. Source: J Med Pract Manage. 1987 Fall; 3(2): 83-4. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10302094&dopt=Abstract
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Weight loss and total lipid profile changes in overweight women consuming beef or chicken as the primary protein source. Author(s): Melanson K, Gootman J, Myrdal A, Kline G, Rippe JM. Source: Nutrition (Burbank, Los Angeles County, Calif.). 2003 May; 19(5): 409-14. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12714091&dopt=Abstract
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What's the beef? Author(s): Liebman B, Tolins CL. Source: Jama : the Journal of the American Medical Association. 1985 April 12; 253(14): 2044-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3974092&dopt=Abstract
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When is too much too much and yet not enough? Alas, a plethora of opportunities but where's the beef? Author(s): DeNardo GL. Source: Journal of Nuclear Medicine : Official Publication, Society of Nuclear Medicine. 2000 March; 41(3): 470-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10716321&dopt=Abstract
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When MPs chicken out over beef. Author(s): Warden J. Source: Bmj (Clinical Research Ed.). 1996 June 15; 312(7045): 1502. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8646139&dopt=Abstract
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Where's the beef? Author(s): Scheinhorn DJ. Source: Critical Care Medicine. 2000 November; 28(11): 3772-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11099001&dopt=Abstract
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Where's the beef? Author(s): Coombes R. Source: Nurs Times. 1999 July 14-20; 95(28): 12. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10524139&dopt=Abstract
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Where's the beef? Author(s): Porter R. Source: Nurs Times. 1997 September 10-16; 93(37): 16. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9348932&dopt=Abstract
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Where's the beef? Author(s): Rosenberg IH. Source: The American Journal of Clinical Nutrition. 1985 September; 42(3): 564-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3929589&dopt=Abstract
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Where's the beef? Extra protein helps the elderly heal and stay healthy. Author(s): Brooks S. Source: Contemporary Longterm Care. 1995 March; 18(3): 57-8, 61. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10141058&dopt=Abstract
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Where's the beef? The role of cross-contamination in 4 chain restaurant-associated outbreaks of Escherichia coli O157:H7 in the Pacific Northwest. Author(s): Jackson LA, Keene WE, McAnulty JM, Alexander ER, Diermayer M, Davis MA, Hedberg K, Boase J, Barrett TJ, Samadpour M, Fleming DW. Source: Archives of Internal Medicine. 2000 August 14-28; 160(15): 2380-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10927738&dopt=Abstract
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CHAPTER 2. NUTRITION AND BEEF Overview In this chapter, we will show you how to find studies dedicated specifically to nutrition and beef.
Finding Nutrition Studies on Beef The National Institutes of Health’s Office of Dietary Supplements (ODS) offers a searchable bibliographic database called the IBIDS (International Bibliographic Information on Dietary Supplements; National Institutes of Health, Building 31, Room 1B29, 31 Center Drive, MSC 2086, Bethesda, Maryland 20892-2086, Tel: 301-435-2920, Fax: 301-480-1845, E-mail:
[email protected]). The IBIDS contains over 460,000 scientific citations and summaries about dietary supplements and nutrition as well as references to published international, scientific literature on dietary supplements such as vitamins, minerals, and botanicals.7 The IBIDS includes references and citations to both human and animal research studies. As a service of the ODS, access to the IBIDS database is available free of charge at the following Web address: http://ods.od.nih.gov/databases/ibids.html. After entering the search area, you have three choices: (1) IBIDS Consumer Database, (2) Full IBIDS Database, or (3) Peer Reviewed Citations Only. Now that you have selected a database, click on the “Advanced” tab. An advanced search allows you to retrieve up to 100 fully explained references in a comprehensive format. Type “beef” (or synonyms) into the search box, and click “Go.” To narrow the search, you can also select the “Title” field.
7 Adapted from http://ods.od.nih.gov. IBIDS is produced by the Office of Dietary Supplements (ODS) at the National Institutes of Health to assist the public, healthcare providers, educators, and researchers in locating credible, scientific information on dietary supplements. IBIDS was developed and will be maintained through an interagency partnership with the Food and Nutrition Information Center of the National Agricultural Library, U.S. Department of Agriculture.
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The following is a typical result when searching for recently indexed consumer information on beef: •
Estimating nutrient contributions from lean beef and pork in the U.S. food supply series. Author(s): Center for Nutrition Policy and Promotion. Source: Gerrior, S. Family-economics-and-nutrition-review-- (USA). (1996). volume 9(4) page 38-43. beef pork nutritive value measurement carcass composition trends proximate composition meat grading meat cuts adipose tissues 1085-9985
Additional consumer oriented references include: •
A comparative study on the beneficial effects of garlic (Allium sativum Linn), amla (Emblica Officinalis Gaertn)and onion (Allium cepa Linn) on the hyperlipidemia induced by butter fat and beef fat in rats. Author(s): Department of Medical Biochemistry, School of Medical Education, M.G. University, Kottayam, India. Source: Augusti, K T Arathy, S L Asha, R Ramakrishanan, J Zaira, J Lekha, V Smitha, S Vijayasree, V M Indian-J-Exp-Biol. 2001 Aug; 39(8): 760-6 0019-5189
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Amino acid levels following beef protein and amino acid supplement in male subjects. Author(s): School of Nutrition and Health, Deakin University, Geelong (Australia) Source: Uhe, A.M. O'Dea, K. Collier, G.R. Asia-Pacific-Journal-of-Clinical-Nutrition (United Kingdom). (1997). volume 6(3) page 219-223.
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Beef Tallow, but Not Perilla or Corn Oil, Promotion of Rat Prostate and Intestinal Carcinogenesis by 3,2'-Dimethyl-4-aminobiphenyl. Author(s): First Department of Pathology, Nagoya City University Medical School, Mizuho-ku, Nagoya 467-8601, Japan.
[email protected] Source: Mori, T Imaida, K Tamano, S Sano, M Takahashi, S Asamoto, M Takeshita, M Ueda, H Shirai, T Jpn-J-Cancer-Res. 2001 October; 92(10): 1026-33 0910-5050
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Boiling the fat out of ground beef. Source: Sugarman, C. Wash-Post. [Washington, D.C.] : The Washington Post Co. January 29, 1991. page 16. 0190-8286
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Decreasing the roughage:concentrate ratio of a diet to determine the critical roughage part for beef cattle. Author(s): Agricultural Research Centre-Ghent, Belgium.
[email protected] Source: De Campeneere, S Fiems, L O De Boever, J L Vanacker, J M De Brabander, D L Arch-Tierernahr. 2002 February; 56(1): 1-12 0003-942X
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Detection of cadmium in mineral salt commercial mixtures for beef cattle. Author(s): Londrina State University, Parana, Brazil.
[email protected] Source: Marcal, W S Pardo, P E Lopes do Nascimento, M R Liboni, M de Nadia Bonin, M J-Vet-Sci. 2002 June; 3(2): 141-4 1229-845X
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Determination of calcium and magnesium fractions in milk and urine of normal and hypomagnesemic lactating beef cows. Source: Oluokun, J.A. Bell, M.C. World-Rev-Anim-Prod. Rome : International Publishing Enterprises. July/Sept 1985. volume 21 (3) page 59-63. 0043-8979
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Drylot wintering of pregnant beef cows supplemented with either a 12 percent crude protein heat processed molasses block or dry rolled barley. Source: Landblom, D.G. Nelson, J.L. Caton, J.S. Boyles, S.L. N-D-Farm-Res-N-D-AgricExp-Stn. Fargo, N.D. : The Station. Jan/February 1990. volume 47 (4) page 19-21. 00975338
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Effect of diet and level of intake on rumen liquid and solid volumes, passage rates, and water consumption of beef cattle. Source: Garza F, J.D. Owens, F.N. Misc-Publ-Agric-Exp-Stn-Okla-State-Univolume Stillwater, Okla. : The Station. June 1989. (127) page 77-83. 0471-4091
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Effect of dietary energy source on age and weight at puberty of beef heifers. Source: Wilcox, G.A. Pruitt, R.J. Momont, P.A. Pritchard, R.H. S-D-Beef-Rep-AnimRange-Sci-Dep-Agric-Exp-Stn-Coop-Ext-Serv-S-D-State-Univolume [Brookings, S.D.] : Animal and Range Sciences Department. 1989. page 45-47.
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Effect of gastrointestinal nematode and liver fluke infections on weight gain and reproductive performance of beef heifers. Author(s): Dean Lee Research Station, Louisiana State University AgCenter, 8105 Tom Bowman Dr., Alexandria, LA 71302, USA.
[email protected] Source: Loyacano, A F Williams, J C Gurie, J DeRosa, A A Vet-Parasitol. 2002 August 2; 107(3): 227-34 0304-4017
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Effects of copper supplementation on the copper status of peripartum beef cows and their calves. Source: Enjalbert, F. Lebreton, P. Salat, O. Meschy, F. Schelcher, F. Vet-rec. London : The British Veterinary Association. July 13, 2002. volume 151 (2) page 50-53. 0042-4900
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Effects of fat, beef and fiber in diets on activities of sphingomyelinase, ceramidase and caspase-3 in rat colonic mucosa. Author(s): Biomedical Center, B11, University of Lund, Sweden. Source: Yang, L Mutanen, M Cheng, Y Duan, R D Med-Princ-Pract. 2002 Jul-September; 11(3): 150-6 1011-7571
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Effects of pre-weaning vitamin E, selenium, and copper supplementation on the performance, acute phase protein concentration, and immune function of stressed beef calves. Source: Wright, C.L. Corah, L.R. Stokka, G. Blecha, F. Prof-anim-sci. Savoy, IL : American Registry of Professional Animal Scientists. June 2000. volume 16 (2) page 111120. 1080-7446
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Effects of supplemental undegradable protein during early lactation on the performance of beef cows grazing native range. Source: Lents, C.A. Lalman, D.L. Vermeulen, C. Wheeler, J.S. Horn, G.W. Wettemann, R.P. Prof-anim-sci. Savoy, IL : American Registry of Professional Animal Scientists. March 2000. volume 16 (1) page 21-29. 1080-7446
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Effects of veld fertilization on herbage chemical composition and beef cattle production. Source: Cilliers, J.W. Van der Merwe, H.J. Vermaak, L.M. Jaarsma, J.J. Oosthuysen, D. Anim-sci. Penicuik, [Scotland] : British Society of Animal Science, 1995-. December 1995. volume 61 (pt.3) page 519-526.
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Forage quality, mineral constituents, and performance of beef yearlings grazing two crested wheatgrasses. Source: Vogel, K.P. Gabrielsen, B.C. Ward, J.K. Anderson, B.E. Mayland, H.F. Masters, R.A. Agron-j. Madison, Wis. : American Society of Agronomy, [1949-. May/June 1993. volume 85 (3) page 584-590. 0002-1962
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Geometrical and positional monoene isomers in beef and several processed meats. Source: Wood, R. Dietary fats and health / edited by E.G. Perkins and W.J. Visek. Champaign, Ill. : American Oil Chemists' Society, c1983. page 341-358. ill.
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Grazing corn harvest residue in range beef cattle production systems. Source: Nelson, M.L. Gaskins, C.T. Males, J.R. Res-Bull-Wash-State-Univ-Agric-ResCent. Pullman, Wash. : The Center. 1989. (XB1008) 11 page 0889-7212
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Herbage intake as assessed by chromium controlled release capsules and liveweight gain of beef cattle grazed at three pasture heights. Source: Hirschberg, S.W. Morris, S.T. Parker, W.J. Michel, A. McCutcheon, S.N. Proceedings, the 5th AAAP Animal Science Congress, May 27-June 1, 1990, Taipei, Taiwan, Republic of China. Chunan, Miaoli, Taiwan : The Organization Committee, Fifth AAAP Animal Science Congress, c1990. volume 3 page 114. ISBN: 9579700036
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Increased beef consumption increases apolipoprotein A-I but not serum cholesterol of mildly hypercholesterolemic men with different levels of habitual beef intake. Author(s): Departments of Biochemistry and Biophysics, Medicine, and Animal Science, Texas A&M University, College Station, Texas 77843, USA.
[email protected] Source: Smith, Dana R Wood, Randall Tseng, Stephen Smith, Stephen B Exp-Biol-Med(Maywood). 2002 April; 227(4): 266-75 1535-3702
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Inhibition of chemically induced carcinogenesis by 2-n-heptylfuran and 2-nbutylthiophene from roast beef aroma. Source: Lam, L.K.T. Zhang, J. Zhang, F. Zhang, B. ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1994. (564) page 278-291. 0097-6156
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Intake and performance of beef heifers grazing bermudagrass supplemented with various energy sources combined with fish meal. Source: Coombs, D.F. Morrison, D.G. White, T.W. Fernandez, J.M. Annu-res-summDean-Lee-Res-Stn. [Baton Rouge, La.] : Louisiana State University Agricultural Center, Louisiana Agricultural Experiment Station,. 1996. page 3-4.
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Linking dietary fat intake to reproductive efficiency in beef cows. Source: Williams, G.L. Beef-Cattle-Sci-Handb. Bryan, Tex. : Lang Printing. 1990. volume 24 page 4-25. 0522-5892
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Louisiana beef cattle production. Source: Zalesky, D.D. Chapman, H.D. Publ-La-Coop-Ext-Serv. [Baton Rouge, La.?] : The Service. October 1991. (2239,revolume) 27 page
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New 'unexpected' applications exist for vitamin E, copper in beef production. Source: Eng, K. Feedstuffs. Carol Stream, Ill. : Miller Publishing Company. January 18, 1999. volume 71 (3) page 14, 45. 0014-9624
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Nitrogen fertilization and supplementation effects on performance of beef heifers grazing limpograss. Source: Lima, G.F. da C. Sollenberger, L.E. Kunkle, W.E. Moore, J.E. Hammond, A.C. Crop-sci. Madison, Wis. : Crop Science Society of America, 1961-. Nov/December 1999. volume 39 (6) page 1853-1858. 0011-183X
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Oxidative stability and vitamin E levels increased in restructured beef roasts with added rice bran oil. Source: Kim, J.S. Godber, J.S. J-food-qual. Trumbull, Conn. : Food & Nutrition Press Inc. March 2001. volume 24 (1) page 17-26. 0146-9428
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Performance of beef steers fed grain diets in a tropical climate. 1. Climatic factors. Source: Bagley, C.P. Hembry, F.G. World-rev-anim-prod. Rome : International Publishing Enterprises. Jan/June 1995. volume 30 (1/2) page 57-61. 0043-8979
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Phosphorus and beef production in northern Australia. 2. Responses to phosphorus by ruminants--a review. Source: Winks, L. Trop-Grassl. St Lucia : Tropical Grassland Society of Australia. Sept 1990. volume 24 (3) page 140-158. 0049-4763
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Phosphorus and beef production in northern Australia. 5. Animal phosphorus status and diagnosis. Source: Wadsworth, J.C. McLean, R.W. Coates, D.B. Winter, W.H. Trop-Grassl. St Lucia : Tropical Grassland Society of Australia. Sept 1990. volume 24 (3) page 185-196. 00494763
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Phosphorus and beef production in northern Australia. 9. Modelling phosphorus requirements of beef cattle. Source: McCaskill, M.R. Trop-Grassl. St Lucia : Tropical Grassland Society of Australia. Sept 1990. volume 24 (3) page 231-238. 0049-4763
•
Postnatal calf losses in beef herds: causes and epidemiological characteristics. Source: Toombs, R.E. Grotelueschen, D.M. Glock, R.D. Salman, M.D. King, M.E. Odde, K.G. Large-anim-pract. Irvine, Calif. : Veterinary Practice Pub. Co., [c1997-. July/August 1998. volume 19 (4) page 16-24. 1092-7603
•
Poultry manure as a supplement in high concentrate diets limit-fed to beef cows. Source: Rossi, J.E. Loerch, S.C. Borger, M.L. Prof-anim-sci. Savoy, IL : American Registry of Professional Animal Scientists. December 1999. volume 15 (4) page 258-263. 1080-7446
•
Protein requirements of beef cows fed native range hay. Source: Karges, K. Klopfenstein, T. Wilkerson, Volume MP-Univ-Nebr-Agric-Exp-Stn. Lincoln, Neb. : The Station. October 1990. (56) page 32-34. 0748-2884
•
Reproductive efficiency in beef cattle: nutritional and medical considerations. Source: Odde, K.G. Snelling, W.M. Proc-Annu-Conv-Am-Assoc-Bovine-Pract. Stillwater, Okla. : The Association. January 1991. (23rd) page 58-61. 0743-0450
•
Rumen degradable protein requirement of gestating summer calving beef cows grazing dormant native sandhills range. Source: Lardy, G. Klopfenstein, T. Adams, D. Lamb, J. Clark, D. MP-Univ-Neb-LincAgric-Res-Divolume Lincoln : Agricultural Research Division, Institute of Agriculture & Natural Resources, University of Nebraska, Lincoln, [1986?-. 1997. (67-A) page 8-10.
•
Sub-clinical parasitism in spring-born, beef suckler calves: epidemiology and impact on growth performance during the first grazing season. Author(s): Merial Animal Health Ltd., Sandringham House, P.O. Box 327, Harlow CM19 5TG, Essex, UK.
[email protected] Source: Forbes, A B Cutler, K L Rice, B J Vet-Parasitol. 2002 April 2; 104(4): 339-44 03044017
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The influence of supplemental alfalfa quality on the intake, use and subsequent performance of beef cattle consuming low-quality roughages. Source: Weder, C. DelCurto, T. Svejcar, T. Jaeger, J. Bailey, R. Eastern Oregon Agricultural Research Center annual report, 1998 /. [Corvallis, OR] : Agricultural Experiment Station, Oregon State University, [1998]. page 85-93.
•
The relationship between the activity of superoxide dismutase and the concentration of Cu in the erythrocytes of suckling beef calves grazing pastures with high levels of molybdenum. Source: Masters, H.G. Smith, G.M. Casey, R.H. Trace elements in man and animals: TEMA 5 : proceedings of the fifth International Symposium on Trace Elements in Man and Animals / editors C.F. Mills, I. Bremner, & J.K. Chesters. Farnham Royal, Slough: Commonwealth Agricultural Bureaux, c1985. page 575-577. ISBN: 085198553X
•
The release of insects sterilized by cobalt 60 to control a wild population of stable flies at the SDSU Beef Cattle and Sheep Nutrition Unit in Brookings. Source: Easton, E.R. Catangui, M.A. S-D-Beef-Rep-Anim-Range-Sci-Dep-Agric-Exp-StnCoop-Ext-Serv-S-D-State-Univolume [Brookings, S.D.] : Animal and Range Sciences Department. 1986. page 77-80.
•
Total and ultrafilterable plasma, calcium and magnesium in normal and hypomagnesemic pregnant and lactating beef cows. Source: Oluokun, J.A. Bell, M.C. World-Rev-Anim-Prod. Rome : International Publishing Enterprises. July/Sept 1985. volume 21 (3) page 53-57. 0043-8979
•
Two energy levels for crossbred drylot beef cows. Source: Anderson, V.L. N-D-Farm-Res-N-D-Agric-Exp-Stn. Fargo, N.D. : The Station. Jan/February 1990. volume 47 (4) page 11-12. 0097-5338
•
Wheat and barley silages for beef cattle. Source: Bolsen, K. Rep-Prog-Kans-Agric-Exp-Stn-Kans-State-Coll-Agric-Appl-Sci. Manhattan, Kan. : The Station. April 1983. (434) page 23-27.
•
Wheat middlings versus soybean meal and two wheat middlings/soybean meal supplements for wintering spring calving beef cows. Source: Cox, D.A. Ovenell, K.H. Lusby, K.S. Wettemann, R.P. Misc-Publ-Agric-Exp-StnOkla-State-Univolume Stillwater, Okla. : The Station. June 1989. (127) page 41-45. 04714091
•
Where's the beef on labels. Source: N-Y-Times. [New York, N.Y. : H.J. Raymond & Co.]. April 16, 1991. page A14. 0362-4331
•
Whole sorghum grain stillage for beef cattle. Source: Soderlund, S. Bolsen, K. Pope, R. Riley, J. Brent, B. Rep-Prog-Kans-Agric-ExpStn-Kans-State-Coll-Agric-Appl-Sci. Manhattan, Kan. : The Station. March 5, 1982. (413) page 42-47.
•
Women need to beef up dietary zinc. Source: Tufts-Univ-health-nutr-lett. New York, NY : Tufts University Health & Nutrition Letter, c1997-. January 2000. volume 17 (11) page 1.
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The following information is typical of that found when using the “Full IBIDS Database” to search for “beef” (or a synonym): •
Effect of amount and degradability of dietary starch on animal performance and meat quality in beef bulls. Source: Fiems, L.O. Campeneere, S. De Cottyn, B.G. Vanacker, J.M. D'Heer, B.G.J. Boucque, C.V. Journal-of-Animal-Physiology-and-Animal-Nutrition (Germany). (1999). volume 82(5) page 217-226. bulls fattening feeds starch feeding level rumen digestibility feed intake weight gain blood plasma urea glucose lactic acid carcass composition dressing percentage beef quality colour fatty acids meat texture 0931-2439
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Effect of concentrate supplementation and deworming on beef performance of indigenous Ethiopian zebu cattle fed on teff straw (Eragrostis tef). Author(s): Addis Ababa University, Debre Zeit (Ethiopie). Faculty of Veterinary Medicine Source: Abebe, W. Mekonnen, H.M. Moges, W.M. Getachew, T. Revue-de-MedecineVeterinaire (France). (Avr 2001). volume 152(4) page 307-310. zebu cattle meat animals animal feeding eragrostis tef concentrates food enrichment anthelmintics animal performance weight gain carcasses weight ethiopia 0035-1555
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Effects of dietary vitamin E supplementation on alpha-tocopherol content and antioxidative status of beef muscle. Author(s): Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic) Source: Lahucky, R. Novotna, K. Zaujec, K. Mojto, J. Pavlic, M. Blanco Roa, N.E. CzechJournal-of-Animal-Science-UZPI (Czech Republic). (September 2002). volume 47(9) page 381-386. bulls muscles beef tocopherols antioxidants animal feeding quality moisture content protein content lipid content aldehydes pigments ph 1212-1819
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Impact of cholesterol on liver microsomal phospholipid metabolism in rats fed a diet containing fish oil or beef tallow. Author(s): Saga Univ. (Japan). Faculty of Agriculture Source: Cha, J.Y. Yanagita, T. Bulletin-of-the-Faculty-of-Agriculture-Saga-University (Japan). (December 1998). (no.83) page 59-69. rats cholesterol phospholipids diet treatment liver cytoplasmic organelles metabolism fish oils tallows 0581-2801
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Role of beef meat from organic animal husbandry in orthomolecular nutrition. Author(s): Rostock University, Rostock (Germany). Dept. of Agricultural Science Source: Matthes, H. D. Pastushenko, Volume Moehring, H. Heinrich, H. ZeszytyNaukowe-Akademii-Rolniczej-we-Wroclawiu.-Konferencje (Poland). (2000). (no.375(24)) page 273-275. cattle animal husbandry methods carcass composition beef quality antioxidants fatty acids alternative agriculture germany 1232-3071
Additional physician-oriented references include: •
A comparative study on the beneficial effects of garlic (Allium sativum Linn), amla (Emblica Officinalis Gaertn)and onion (Allium cepa Linn) on the hyperlipidemia induced by butter fat and beef fat in rats. Author(s): Department of Medical Biochemistry, School of Medical Education, M.G. University, Kottayam, India. Source: Augusti, K T Arathy, S L Asha, R Ramakrishanan, J Zaira, J Lekha, V Smitha, S Vijayasree, V M Indian-J-Exp-Biol. 2001 Aug; 39(8): 760-6 0019-5189
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Amino acid levels following beef protein and amino acid supplement in male subjects. Author(s): School of Nutrition and Health, Deakin University, Geelong (Australia)
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Source: Uhe, A.M. O'Dea, K. Collier, G.R. Asia-Pacific-Journal-of-Clinical-Nutrition (United Kingdom). (1997). volume 6(3) page 219-223. •
Beef Tallow, but Not Perilla or Corn Oil, Promotion of Rat Prostate and Intestinal Carcinogenesis by 3,2'-Dimethyl-4-aminobiphenyl. Author(s): First Department of Pathology, Nagoya City University Medical School, Mizuho-ku, Nagoya 467-8601, Japan.
[email protected] Source: Mori, T Imaida, K Tamano, S Sano, M Takahashi, S Asamoto, M Takeshita, M Ueda, H Shirai, T Jpn-J-Cancer-Res. 2001 October; 92(10): 1026-33 0910-5050
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Boiling the fat out of ground beef. Source: Sugarman, C. Wash-Post. [Washington, D.C.] : The Washington Post Co. January 29, 1991. page 16. 0190-8286
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Decreasing the roughage:concentrate ratio of a diet to determine the critical roughage part for beef cattle. Author(s): Agricultural Research Centre-Ghent, Belgium.
[email protected] Source: De Campeneere, S Fiems, L O De Boever, J L Vanacker, J M De Brabander, D L Arch-Tierernahr. 2002 February; 56(1): 1-12 0003-942X
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Detection of cadmium in mineral salt commercial mixtures for beef cattle. Author(s): Londrina State University, Parana, Brazil.
[email protected] Source: Marcal, W S Pardo, P E Lopes do Nascimento, M R Liboni, M de Nadia Bonin, M J-Vet-Sci. 2002 June; 3(2): 141-4 1229-845X
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Determination of calcium and magnesium fractions in milk and urine of normal and hypomagnesemic lactating beef cows. Source: Oluokun, J.A. Bell, M.C. World-Rev-Anim-Prod. Rome : International Publishing Enterprises. July/Sept 1985. volume 21 (3) page 59-63. 0043-8979
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Drylot wintering of pregnant beef cows supplemented with either a 12 percent crude protein heat processed molasses block or dry rolled barley. Source: Landblom, D.G. Nelson, J.L. Caton, J.S. Boyles, S.L. N-D-Farm-Res-N-D-AgricExp-Stn. Fargo, N.D. : The Station. Jan/February 1990. volume 47 (4) page 19-21. 00975338
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Effect of diet and level of intake on rumen liquid and solid volumes, passage rates, and water consumption of beef cattle. Source: Garza F, J.D. Owens, F.N. Misc-Publ-Agric-Exp-Stn-Okla-State-Univolume Stillwater, Okla. : The Station. June 1989. (127) page 77-83. 0471-4091
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Effect of dietary energy source on age and weight at puberty of beef heifers. Source: Wilcox, G.A. Pruitt, R.J. Momont, P.A. Pritchard, R.H. S-D-Beef-Rep-AnimRange-Sci-Dep-Agric-Exp-Stn-Coop-Ext-Serv-S-D-State-Univolume [Brookings, S.D.] : Animal and Range Sciences Department. 1989. page 45-47.
•
Effect of gastrointestinal nematode and liver fluke infections on weight gain and reproductive performance of beef heifers. Author(s): Dean Lee Research Station, Louisiana State University AgCenter, 8105 Tom Bowman Dr., Alexandria, LA 71302, USA.
[email protected] Source: Loyacano, A F Williams, J C Gurie, J DeRosa, A A Vet-Parasitol. 2002 August 2; 107(3): 227-34 0304-4017
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Effects of copper supplementation on the copper status of peripartum beef cows and their calves. Source: Enjalbert, F. Lebreton, P. Salat, O. Meschy, F. Schelcher, F. Vet-rec. London : The British Veterinary Association. July 13, 2002. volume 151 (2) page 50-53. 0042-4900
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Effects of fat, beef and fiber in diets on activities of sphingomyelinase, ceramidase and caspase-3 in rat colonic mucosa. Author(s): Biomedical Center, B11, University of Lund, Sweden. Source: Yang, L Mutanen, M Cheng, Y Duan, R D Med-Princ-Pract. 2002 Jul-September; 11(3): 150-6 1011-7571
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Effects of pre-weaning vitamin E, selenium, and copper supplementation on the performance, acute phase protein concentration, and immune function of stressed beef calves. Source: Wright, C.L. Corah, L.R. Stokka, G. Blecha, F. Prof-anim-sci. Savoy, IL : American Registry of Professional Animal Scientists. June 2000. volume 16 (2) page 111120. 1080-7446
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Effects of supplemental undegradable protein during early lactation on the performance of beef cows grazing native range. Source: Lents, C.A. Lalman, D.L. Vermeulen, C. Wheeler, J.S. Horn, G.W. Wettemann, R.P. Prof-anim-sci. Savoy, IL : American Registry of Professional Animal Scientists. March 2000. volume 16 (1) page 21-29. 1080-7446
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Effects of veld fertilization on herbage chemical composition and beef cattle production. Source: Cilliers, J.W. Van der Merwe, H.J. Vermaak, L.M. Jaarsma, J.J. Oosthuysen, D. Anim-sci. Penicuik, [Scotland] : British Society of Animal Science, 1995-. December 1995. volume 61 (pt.3) page 519-526.
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Forage quality, mineral constituents, and performance of beef yearlings grazing two crested wheatgrasses. Source: Vogel, K.P. Gabrielsen, B.C. Ward, J.K. Anderson, B.E. Mayland, H.F. Masters, R.A. Agron-j. Madison, Wis. : American Society of Agronomy, [1949-. May/June 1993. volume 85 (3) page 584-590. 0002-1962
•
Geometrical and positional monoene isomers in beef and several processed meats. Source: Wood, R. Dietary fats and health / edited by E.G. Perkins and W.J. Visek. Champaign, Ill. : American Oil Chemists' Society, c1983. page 341-358. ill.
•
Grazing corn harvest residue in range beef cattle production systems. Source: Nelson, M.L. Gaskins, C.T. Males, J.R. Res-Bull-Wash-State-Univ-Agric-ResCent. Pullman, Wash. : The Center. 1989. (XB1008) 11 page 0889-7212
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Herbage intake as assessed by chromium controlled release capsules and liveweight gain of beef cattle grazed at three pasture heights. Source: Hirschberg, S.W. Morris, S.T. Parker, W.J. Michel, A. McCutcheon, S.N. Proceedings, the 5th AAAP Animal Science Congress, May 27-June 1, 1990, Taipei, Taiwan, Republic of China. Chunan, Miaoli, Taiwan : The Organization Committee, Fifth AAAP Animal Science Congress, c1990. volume 3 page 114. ISBN: 9579700036
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Increased beef consumption increases apolipoprotein A-I but not serum cholesterol of mildly hypercholesterolemic men with different levels of habitual beef intake. Author(s): Departments of Biochemistry and Biophysics, Medicine, and Animal Science, Texas A&M University, College Station, Texas 77843, USA.
[email protected] Source: Smith, Dana R Wood, Randall Tseng, Stephen Smith, Stephen B Exp-Biol-Med(Maywood). 2002 April; 227(4): 266-75 1535-3702
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Inhibition of chemically induced carcinogenesis by 2-n-heptylfuran and 2-nbutylthiophene from roast beef aroma. Source: Lam, L.K.T. Zhang, J. Zhang, F. Zhang, B. ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1994. (564) page 278-291. 0097-6156
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Intake and performance of beef heifers grazing bermudagrass supplemented with various energy sources combined with fish meal. Source: Coombs, D.F. Morrison, D.G. White, T.W. Fernandez, J.M. Annu-res-summDean-Lee-Res-Stn. [Baton Rouge, La.] : Louisiana State University Agricultural Center, Louisiana Agricultural Experiment Station,. 1996. page 3-4.
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Linking dietary fat intake to reproductive efficiency in beef cows. Source: Williams, G.L. Beef-Cattle-Sci-Handb. Bryan, Tex. : Lang Printing. 1990. volume 24 page 4-25. 0522-5892
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Louisiana beef cattle production. Source: Zalesky, D.D. Chapman, H.D. Publ-La-Coop-Ext-Serv. [Baton Rouge, La.?] : The Service. October 1991. (2239,revolume) 27 page
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New 'unexpected' applications exist for vitamin E, copper in beef production. Source: Eng, K. Feedstuffs. Carol Stream, Ill. : Miller Publishing Company. January 18, 1999. volume 71 (3) page 14, 45. 0014-9624
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Nitrogen fertilization and supplementation effects on performance of beef heifers grazing limpograss. Source: Lima, G.F. da C. Sollenberger, L.E. Kunkle, W.E. Moore, J.E. Hammond, A.C. Crop-sci. Madison, Wis. : Crop Science Society of America, 1961-. Nov/December 1999. volume 39 (6) page 1853-1858. 0011-183X
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Oxidative stability and vitamin E levels increased in restructured beef roasts with added rice bran oil. Source: Kim, J.S. Godber, J.S. J-food-qual. Trumbull, Conn. : Food & Nutrition Press Inc. March 2001. volume 24 (1) page 17-26. 0146-9428
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Performance of beef steers fed grain diets in a tropical climate. 1. Climatic factors. Source: Bagley, C.P. Hembry, F.G. World-rev-anim-prod. Rome : International Publishing Enterprises. Jan/June 1995. volume 30 (1/2) page 57-61. 0043-8979
•
Phosphorus and beef production in northern Australia. 2. Responses to phosphorus by ruminants--a review. Source: Winks, L. Trop-Grassl. St Lucia : Tropical Grassland Society of Australia. Sept 1990. volume 24 (3) page 140-158. 0049-4763
•
Postnatal calf losses in beef herds: causes and epidemiological characteristics. Source: Toombs, R.E. Grotelueschen, D.M. Glock, R.D. Salman, M.D. King, M.E. Odde, K.G. Large-anim-pract. Irvine, Calif. : Veterinary Practice Pub. Co., [c1997-. July/August 1998. volume 19 (4) page 16-24. 1092-7603
•
Poultry manure as a supplement in high concentrate diets limit-fed to beef cows. Source: Rossi, J.E. Loerch, S.C. Borger, M.L. Prof-anim-sci. Savoy, IL : American Registry of Professional Animal Scientists. December 1999. volume 15 (4) page 258-263. 1080-7446
•
Protein requirements of beef cows fed native range hay. Source: Karges, K. Klopfenstein, T. Wilkerson, Volume MP-Univ-Nebr-Agric-Exp-Stn. Lincoln, Neb. : The Station. October 1990. (56) page 32-34. 0748-2884
•
Reproductive efficiency in beef cattle: nutritional and medical considerations. Source: Odde, K.G. Snelling, W.M. Proc-Annu-Conv-Am-Assoc-Bovine-Pract. Stillwater, Okla. : The Association. January 1991. (23rd) page 58-61. 0743-0450
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77
•
Rumen degradable protein requirement of gestating summer calving beef cows grazing dormant native sandhills range. Source: Lardy, G. Klopfenstein, T. Adams, D. Lamb, J. Clark, D. MP-Univ-Neb-LincAgric-Res-Divolume Lincoln : Agricultural Research Division, Institute of Agriculture & Natural Resources, University of Nebraska, Lincoln, [1986?-. 1997. (67-A) page 8-10.
•
Sub-clinical parasitism in spring-born, beef suckler calves: epidemiology and impact on growth performance during the first grazing season. Author(s): Merial Animal Health Ltd., Sandringham House, P.O. Box 327, Harlow CM19 5TG, Essex, UK.
[email protected] Source: Forbes, A B Cutler, K L Rice, B J Vet-Parasitol. 2002 April 2; 104(4): 339-44 03044017
•
The influence of supplemental alfalfa quality on the intake, use and subsequent performance of beef cattle consuming low-quality roughages. Source: Weder, C. DelCurto, T. Svejcar, T. Jaeger, J. Bailey, R. Eastern Oregon Agricultural Research Center annual report, 1998 /. [Corvallis, OR] : Agricultural Experiment Station, Oregon State University, [1998]. page 85-93.
•
The relationship between the activity of superoxide dismutase and the concentration of Cu in the erythrocytes of suckling beef calves grazing pastures with high levels of molybdenum. Source: Masters, H.G. Smith, G.M. Casey, R.H. Trace elements in man and animals : TEMA 5 : proceedings of the fifth International Symposium on Trace Elements in Man and Animals / editors C.F. Mills, I. Bremner, & J.K. Chesters. Farnham Royal, Slough : Commonwealth Agricultural Bureaux, c1985. page 575-577. ISBN: 085198553X
•
The release of insects sterilized by cobalt 60 to control a wild population of stable flies at the SDSU Beef Cattle and Sheep Nutrition Unit in Brookings. Source: Easton, E.R. Catangui, M.A. S-D-Beef-Rep-Anim-Range-Sci-Dep-Agric-Exp-StnCoop-Ext-Serv-S-D-State-Univolume [Brookings, S.D.] : Animal and Range Sciences Department. 1986. page 77-80.
•
Total and ultrafilterable plasma, calcium and magnesium in normal and hypomagnesemic pregnant and lactating beef cows. Source: Oluokun, J.A. Bell, M.C. World-Rev-Anim-Prod. Rome : International Publishing Enterprises. July/Sept 1985. volume 21 (3) page 53-57. 0043-8979
•
Two energy levels for crossbred drylot beef cows. Source: Anderson, V.L. N-D-Farm-Res-N-D-Agric-Exp-Stn. Fargo, N.D. : The Station. Jan/February 1990. volume 47 (4) page 11-12. 0097-5338
•
Wheat and barley silages for beef cattle. Source: Bolsen, K. Rep-Prog-Kans-Agric-Exp-Stn-Kans-State-Coll-Agric-Appl-Sci. Manhattan, Kan. : The Station. April 1983. (434) page 23-27.
•
Wheat middlings versus soybean meal and two wheat middlings/soybean meal supplements for wintering spring calving beef cows. Source: Cox, D.A. Ovenell, K.H. Lusby, K.S. Wettemann, R.P. Misc-Publ-Agric-Exp-StnOkla-State-Univolume Stillwater, Okla. : The Station. June 1989. (127) page 41-45. 04714091
•
Where's the beef on labels. Source: N-Y-Times. [New York, N.Y. : H.J. Raymond & Co.]. April 16, 1991. page A14. 0362-4331
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Whole sorghum grain stillage for beef cattle. Source: Soderlund, S. Bolsen, K. Pope, R. Riley, J. Brent, B. Rep-Prog-Kans-Agric-ExpStn-Kans-State-Coll-Agric-Appl-Sci. Manhattan, Kan. : The Station. March 5, 1982. (413) page 42-47.
•
Women need to beef up dietary zinc. Source: Tufts-Univ-health-nutr-lett. New York, NY : Tufts University Health & Nutrition Letter, c1997-. January 2000. volume 17 (11) page 1.
Federal Resources on Nutrition In addition to the IBIDS, the United States Department of Health and Human Services (HHS) and the United States Department of Agriculture (USDA) provide many sources of information on general nutrition and health. Recommended resources include: •
healthfinder®, HHS’s gateway to health information, including diet and nutrition: http://www.healthfinder.gov/scripts/SearchContext.asp?topic=238&page=0
•
The United States Department of Agriculture’s Web site dedicated to nutrition information: www.nutrition.gov
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The Food and Drug Administration’s Web site for federal food safety information: www.foodsafety.gov
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The National Action Plan on Overweight and Obesity sponsored by the United States Surgeon General: http://www.surgeongeneral.gov/topics/obesity/
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The Center for Food Safety and Applied Nutrition has an Internet site sponsored by the Food and Drug Administration and the Department of Health and Human Services: http://vm.cfsan.fda.gov/
•
Center for Nutrition Policy and Promotion sponsored by the United States Department of Agriculture: http://www.usda.gov/cnpp/
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Food and Nutrition Information Center, National Agricultural Library sponsored by the United States Department of Agriculture: http://www.nal.usda.gov/fnic/
•
Food and Nutrition Service sponsored by the United States Department of Agriculture: http://www.fns.usda.gov/fns/
Additional Web Resources A number of additional Web sites offer encyclopedic information covering food and nutrition. The following is a representative sample: •
AOL: http://search.aol.com/cat.adp?id=174&layer=&from=subcats
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Family Village: http://www.familyvillage.wisc.edu/med_nutrition.html
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Google: http://directory.google.com/Top/Health/Nutrition/
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Healthnotes: http://www.healthnotes.com/
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Open Directory Project: http://dmoz.org/Health/Nutrition/
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Yahoo.com: http://dir.yahoo.com/Health/Nutrition/
Nutrition
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WebMD®Health: http://my.webmd.com/nutrition
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WholeHealthMD.com: http://www.wholehealthmd.com/reflib/0,1529,00.html
The following is a specific Web list relating to beef; please note that any particular subject below may indicate either a therapeutic use, or a contraindication (potential danger), and does not reflect an official recommendation: •
Vitamins Vitamin B12 Source: Prima Communications, Inc.www.personalhealthzone.com Vitamin B3 Source: Healthnotes, Inc.; www.healthnotes.com
•
Minerals Copper Source: Integrative Medicine Communications; www.drkoop.com Folate Source: Prima Communications, Inc.www.personalhealthzone.com Retinol Source: Integrative Medicine Communications; www.drkoop.com Selenium Source: Prima Communications, Inc.www.personalhealthzone.com Vitamin A (Retinol) Source: Integrative Medicine Communications; www.drkoop.com
•
Food and Diet Amaranth Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,69,00.html Apples Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,44,00.html Beef Source: Healthnotes, Inc.; www.healthnotes.com Beef Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com
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Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,85,00.html Bluefish Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,164,00.html Buckwheat Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,71,00.html Buffalo Source: Healthnotes, Inc.; www.healthnotes.com Celery Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,16,00.html Chicken Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,86,00.html Chocolate Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,179,00.html Eggs Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,98,00.html Game Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,88,00.html High Cholesterol Source: Healthnotes, Inc.; www.healthnotes.com Lamb Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,90,00.html Low-fat Diet Source: Healthnotes, Inc.; www.healthnotes.com
Nutrition
Low-fat Recipes Index Source: Healthnotes, Inc.; www.healthnotes.com Low-oxalate Diet Source: Healthnotes, Inc.; www.healthnotes.com Meat and Poultry Source: Healthnotes, Inc.; www.healthnotes.com Milk Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,95,00.html Ostrich and Emu Source: Healthnotes, Inc.; www.healthnotes.com Saturated Fats Source: Healthnotes, Inc.; www.healthnotes.com Sausage Source: Healthnotes, Inc.; www.healthnotes.com Seeds Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,288,00.html Sour Cream Source: Healthnotes, Inc.; www.healthnotes.com Soy Products Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,135,00.html Textured Vegetable Protein Source: Healthnotes, Inc.; www.healthnotes.com Tomatoes Source: Healthnotes, Inc.; www.healthnotes.com Tomatoes Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,41,00.html Tuna Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,137,00.html
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Turkey Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,92,00.html Tyramine-free Diet Source: Healthnotes, Inc.; www.healthnotes.com Variety Meats Source: Healthnotes, Inc.; www.healthnotes.com Venison Source: Healthnotes, Inc.; www.healthnotes.com
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CHAPTER 3. ALTERNATIVE MEDICINE AND BEEF Overview In this chapter, we will begin by introducing you to official information sources on complementary and alternative medicine (CAM) relating to beef. At the conclusion of this chapter, we will provide additional sources.
National Center for Complementary and Alternative Medicine The National Center for Complementary and Alternative Medicine (NCCAM) of the National Institutes of Health (http://nccam.nih.gov/) has created a link to the National Library of Medicine’s databases to facilitate research for articles that specifically relate to beef and complementary medicine. To search the database, go to the following Web site: http://www.nlm.nih.gov/nccam/camonpubmed.html. Select “CAM on PubMed.” Enter “beef” (or synonyms) into the search box. Click “Go.” The following references provide information on particular aspects of complementary and alternative medicine that are related to beef: •
A combination of methods for the preparation of highly intact mitoplasts from beef heart mitochondria. Author(s): Burnette B, Batra PP. Source: Analytical Biochemistry. 1985 February 15; 145(1): 80-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2988371&dopt=Abstract
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A comparative study on the beneficial effects of garlic (Allium sativum Linn), amla (Emblica Officinalis Gaertn)and onion (Allium cepa Linn) on the hyperlipidemia induced by butter fat and beef fat in rats. Author(s): Augusti KT, Arathy SL, Asha R, Ramakrishanan J, Zaira J, Lekha V, Smitha S, Vijayasree VM. Source: Indian J Exp Biol. 2001 August; 39(8): 760-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12018576&dopt=Abstract
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A concentrated solution containing urea, phosphorus, calcium and sodium for supplementation of oat straw-based diets given to beef cows. Author(s): Hemingway RG, Parkins JJ, Fishwick G. Source: The Proceedings of the Nutrition Society. 1977 December; 36(3): 130A. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=601011&dopt=Abstract
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A review of dietary vitamin E supplementation for improvement of beef quality. Author(s): Liu Q, Lanari MC, Schaefer DM. Source: Journal of Animal Science. 1995 October; 73(10): 3131-40. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8617686&dopt=Abstract
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A single daily dose of soybean phytosterols in ground beef decreases serum total cholesterol and LDL cholesterol in young, mildly hypercholesterolemic men. Author(s): Matvienko OA, Lewis DS, Swanson M, Arndt B, Rainwater DL, Stewart J, Alekel DL. Source: The American Journal of Clinical Nutrition. 2002 July; 76(1): 57-64. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12081816&dopt=Abstract
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Adenine nucleotide binding sites on beef heart F1-ATPase. Asymmetry and subunit location. Author(s): Kironde FA, Cross RL. Source: The Journal of Biological Chemistry. 1987 March 15; 262(8): 3488-95. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2880850&dopt=Abstract
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Adenine nucleotide-binding sites on beef heart F1-ATPase. Conditions that affect occupancy of catalytic and noncatalytic sites. Author(s): Kironde FA, Cross RL. Source: The Journal of Biological Chemistry. 1986 September 25; 261(27): 12544-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2875073&dopt=Abstract
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Age at puberty, total fat and conjugated linoleic acid content of carcass, and circulating metabolic hormones in beef heifers fed a diet high in linoleic acid beginning at four months of age. Author(s): Garcia MR, Amstalden M, Morrison CD, Keisler DH, Williams GL. Source: Journal of Animal Science. 2003 January; 81(1): 261-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12597397&dopt=Abstract
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Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat. Author(s): Careaga M, Fernandez E, Dorantes L, Mota L, Jaramillo ME, HernandezSanchez H.
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Source: International Journal of Food Microbiology. 2003 June 25; 83(3): 331-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12745238&dopt=Abstract •
Antimicrobial effect of herb extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium associated with beef. Author(s): Cutter CN. Source: J Food Prot. 2000 May; 63(5): 601-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10826716&dopt=Abstract
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Bacterial populations associated with bulk packaged beef supplemented with dietary vitamin E. Author(s): Buys EM, Nortje GL, Jooste PJ, Von Holy A. Source: International Journal of Food Microbiology. 2000 June 1; 56(2-3): 239-44. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10857551&dopt=Abstract
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Beef allergy and the Persian Gulf syndrome. Author(s): Hollander DH. Source: Medical Hypotheses. 1995 September; 45(3): 221-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8569540&dopt=Abstract
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Beef cattle productivity under traditional and improved management in Botswana. Author(s): Rennie T, Light D, Rutherford A, Miller M, Fisher I, Pratchett D, Capper B, Buck N, Trail J. Source: Tropical Animal Health and Production. 1977 February; 9(1): 1-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=906082&dopt=Abstract
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Beef color update: the role for vitamin E. Author(s): Faustman C, Chan WK, Schaefer DM, Havens A. Source: Journal of Animal Science. 1998 April; 76(4): 1019-26. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9581925&dopt=Abstract
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Beef fat prevents alcoholic liver disease in the rat. Author(s): Buko VU. Source: Alcoholism, Clinical and Experimental Research. 1990 August; 14(4): 632. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2221295&dopt=Abstract
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Beef tallow, but not perilla or corn oil, promotion of rat prostate and intestinal carcinogenesis by 3,2'-dimethyl-4-aminobiphenyl. Author(s): Mori T, Imaida K, Tamano S, Sano M, Takahashi S, Asamoto M, Takeshita M, Ueda H, Shirai T.
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Source: Japanese Journal of Cancer Research : Gann. 2001 October; 92(10): 1026-33. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11676852&dopt=Abstract •
Behavioral and hematologic consequences of marginal iron-zinc nutrition in adolescent monkeys and the effect of a powdered beef supplement. Author(s): Golub MS, Keen CL, Gershwin ME. Source: The American Journal of Clinical Nutrition. 1999 December; 70(6): 1059-68. Erratum In: Am J Clin Nutr 2002 March; 75(3): 601. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10584051&dopt=Abstract
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Binding of colchicine to beef brain tubulin: influence of methodology on binding constants. Author(s): Luyckx M, Brunet C, Cazin M. Source: Methods Find Exp Clin Pharmacol. 1984 November; 6(11): 679-84. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6530906&dopt=Abstract
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Blood plasma and tissue concentrations of vitamin E in beef cattle as influenced by supplementation of various tocopherol compounds. Author(s): Hidiroglou N, Laflamme LF, McDowell LR. Source: Journal of Animal Science. 1988 December; 66(12): 3227-34. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3230082&dopt=Abstract
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Calf survival from embryo transfer-induced twinning in dairy-beef cows and the effects of synchronised calving. Author(s): Knight TW, Lambert MG, Devantier BP, Betteridge K. Source: Animal Reproduction Science. 2001 October 31; 68(1-2): 1-12. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11600269&dopt=Abstract
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Can sodium contents of foods be reduced by adding flavors? Studies with beef broth. Author(s): Tuorila H, Hellemann U, Matuszewska I. Source: Physiology & Behavior. 1990 April; 47(4): 709-12. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2385643&dopt=Abstract
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Canola and sunflower meal in beef cattle diets. Author(s): Lardy GP, Anderson V. Source: Vet Clin North Am Food Anim Pract. 2002 July; 18(2): 327-38. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12235664&dopt=Abstract
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Carbohydrate fermentation and nitrogen metabolism of a finishing beef diet by ruminal microbes in continuous cultures as affected by ethoxyquin and(or) supplementation of monensin and tylosin. Author(s): Han H, Hussein HS, Glimp HA, Saylor DH, Greene LW.
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Source: Journal of Animal Science. 2002 April; 80(4): 1117-23. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12002320&dopt=Abstract •
Case life of seven retail products from beef cattle supplemented with alphatocopheryl acetate. Author(s): Zerby HN, Belk KE, Sofos JN, McDowell LR, Smith GC. Source: Journal of Animal Science. 1999 September; 77(9): 2458-63. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10492453&dopt=Abstract
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Cleavage of pseudomonas exotoxin and diphtheria toxin by a furin-like enzyme prepared from beef liver. Author(s): Chiron MF, Fryling CM, FitzGerald DJ. Source: The Journal of Biological Chemistry. 1994 July 8; 269(27): 18167-76. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8027078&dopt=Abstract
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Coconut oil and beef tallow, but not tricaprylin, can replace menhaden oil in the diet of red drum (Sciaenops ocellatus) without adversely affecting growth or fatty acid composition. Author(s): Craig SR, Gatlin DM 3rd. Source: The Journal of Nutrition. 1995 December; 125(12): 3041-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7500182&dopt=Abstract
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Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk, and chicken. Author(s): Rule DC, Broughton KS, Shellito SM, Maiorano G. Source: Journal of Animal Science. 2002 May; 80(5): 1202-11. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12019607&dopt=Abstract
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Comparison of the BAX for screening/E. coli O157:H7 method with conventional methods for detection of extremely low levels of Escherichia coli O157:H7 in ground beef. Author(s): Johnson JL, Brooke CL, Fritschel SJ. Source: Applied and Environmental Microbiology. 1998 November; 64(11): 4390-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9797296&dopt=Abstract
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Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men. Author(s): Wells AM, Haub MD, Fluckey J, Williams DK, Chernoff R, Campbell WW. Source: Journal of the American Dietetic Association. 2003 May; 103(5): 594-601. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12728219&dopt=Abstract
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Control of stable flies and horn flies (Diptera: Muscidae) with permethrin tapes applied to tails of beef and dairy cattle. Author(s): Hogsette JA, Ruff JP. Source: Journal of Economic Entomology. 1987 April; 80(2): 417-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3584635&dopt=Abstract
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Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans. Author(s): Dahl CA, Matthews ME, Marth EH. Source: J Microw Power. 1980 June; 15(2): 95-105. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7003155&dopt=Abstract
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Copper toxicosis in suckling beef calves associated with improper administration of copper oxide boluses. Author(s): Steffen DJ, Carlson MP, Casper HH. Source: J Vet Diagn Invest. 1997 October; 9(4): 443-6. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9376443&dopt=Abstract
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Copper toxicosis in two herds of beef calves following injection with copper disodium edetate. Author(s): Galey FD, Maas J, Tronstad RJ, Woods LW, Johnson BJ, Littlefield ES, Wallstrum R, Dorius LC. Source: J Vet Diagn Invest. 1991 July; 3(3): 260-3. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1911999&dopt=Abstract
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Cysteine labeling studies of beef heart aconitase containing a 4Fe, a cubane 3Fe, or a linear 3Fe cluster. Author(s): Plank DW, Kennedy MC, Beinert H, Howard JB. Source: The Journal of Biological Chemistry. 1989 December 5; 264(34): 20385-93. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2511202&dopt=Abstract
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Diagnosis of copper deficiency and effects of supplementation in beef cows. Author(s): Naylor JM, Kasari TR, Blakley BR, Townsend HG. Source: Can J Vet Res. 1989 July; 53(3): 343-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2766156&dopt=Abstract
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Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef. Author(s): Mitsumoto M, Arnold RN, Schaefer DM, Cassens RG. Source: Journal of Animal Science. 1993 July; 71(7): 1812-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8349508&dopt=Abstract
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Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display. Author(s): Mitsumoto M, Arnold RN, Schaefer DM, Cassens RG. Source: Journal of Animal Science. 1995 August; 73(8): 2289-94. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8567465&dopt=Abstract
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Diets rich in lean beef increase arachidonic acid and long-chain omega 3 polyunsaturated fatty acid levels in plasma phospholipids. Author(s): Sinclair AJ, Johnson L, O'Dea K, Holman RT. Source: Lipids. 1994 May; 29(5): 337-43. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8015364&dopt=Abstract
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Differentiation of fluorides-stimulated and non-fluoride-stimulated components of beef brain cortex adenylate cyclase cy calcium ions, ethyleneglycol-bis-(betaaminoethyl ether) N,N'-tetraacetic acid and Triton X-100. Author(s): MacDonald IA. Source: Biochimica Et Biophysica Acta. 1975 July 27; 397(1): 244-53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=167852&dopt=Abstract
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Digestion characteristics of beef steers fed silage and different levels of energy with or without protein supplementation. Author(s): Petit HV, Veira DM. Source: Journal of Animal Science. 1994 December; 72(12): 3213-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7759372&dopt=Abstract
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Effect of beef broth protein on the thermal inactivation of staphylococcal enterotoxin B1. Author(s): Lee IC, Stevenson KE, Harmon LG. Source: Applied and Environmental Microbiology. 1977 February; 33(2): 341-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=403860&dopt=Abstract
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Effect of dietary chromium-L-methionine on glucose metabolism of beef steers. Author(s): Kegley EB, Galloway DL, Fakler TM. Source: Journal of Animal Science. 2000 December; 78(12): 3177-83. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11132832&dopt=Abstract
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Effect of high-oil corn or added corn oil on ruminal biohydrogenation of fatty acids and conjugated linoleic acid formation in beef steers fed finishing diets. Author(s): Duckett SK, Andrae JG, Owens FN. Source: Journal of Animal Science. 2002 December; 80(12): 3353-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12542177&dopt=Abstract
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Effect of histidine, cysteine, glutathione or beef on iron absorption in humans. Author(s): Layrisse M, Martinez-Torres C, Leets I, Taylor P, Ramirez J. Source: The Journal of Nutrition. 1984 January; 114(1): 217-23. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6693981&dopt=Abstract
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Effect of level and source of dietary selenium on concentrations of thyroid hormones and immunoglobulins in beef cows and calves. Author(s): Awadeh FT, Kincaid RL, Johnson KA. Source: Journal of Animal Science. 1998 April; 76(4): 1204-15. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9581946&dopt=Abstract
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Effect of magnesium and energy supplementation on blood constituents of fallcalving beef cows. Author(s): Boling JA, Okolo TO, Gay N, Bradley NW. Source: Journal of Animal Science. 1979 May; 48(5): 1209-15. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=536330&dopt=Abstract
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Effect of nutritional management, trace mineral supplementation, and norgestomet implant on attainment of puberty in beef heifers. Author(s): Grings EE, Hall JB, Bellows RA, Short RE, Bellows SE, Staigmiller RB. Source: Journal of Animal Science. 1998 August; 76(8): 2177-81. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9734869&dopt=Abstract
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Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. Author(s): Elmore JS, Mottram DS, Enser M, Wood JD. Source: Journal of Agricultural and Food Chemistry. 1999 April; 47(4): 1619-25. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10564028&dopt=Abstract
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Effect of vitamin D3 supplementation level on the postmortem tenderization of beef from steers. Author(s): Montgomery JL, Carr MA, Kerth CR, Hilton GG, Price BP, Galyean ML, Horst RL, Miller MF. Source: Journal of Animal Science. 2002 April; 80(4): 971-81. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12002334&dopt=Abstract
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Effect of vitamin E supplementation on weight gain, immune competence, and disease incidence in barley-fed beef cattle. Author(s): Pehrson B, Hakkarainen J, Tornquist M, Edfors K, Fossum C. Source: Journal of Dairy Science. 1991 March; 74(3): 1054-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2071706&dopt=Abstract
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Effects of animal and supplement characteristics on average daily gain of grazing beef cattle. Author(s): Goetsch AL, Murphy GE, Grant EW, Forster LA Jr, Galloway DL Sr, West CP, Johnson ZB. Source: Journal of Animal Science. 1991 February; 69(2): 433-42. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2016173&dopt=Abstract
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Effects of beef- and fish-based diets on the kinetics of n-3 fatty acid metabolism in human subjects. Author(s): Pawlosky RJ, Hibbeln JR, Lin Y, Goodson S, Riggs P, Sebring N, Brown GL, Salem N Jr. Source: The American Journal of Clinical Nutrition. 2003 March; 77(3): 565-72. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12600844&dopt=Abstract
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Effects of copper supplementation on the copper status of peripartum beef cows and their calves. Author(s): Enjalbert F, Lebreton P, Salat O, Meschy F, Schelcher F. Source: The Veterinary Record. 2002 July 13; 151(2): 50-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12148603&dopt=Abstract
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Effects of dietary fat and sire breed on puberty, weight, and reproductive traits of F1 beef heifers. Author(s): Lammoglia MA, Bellows RA, Grings EE, Bergman JW, Bellows SE, Short RE, Hallford DM, Randel RD. Source: Journal of Animal Science. 2000 September; 78(9): 2244-52. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10985394&dopt=Abstract
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Effects of dietary supplementation with ethoxyquin, magnesium oxide, methionine hydroxy analog, and B vitamins on tansy ragwort (Senecio jacobaea) toxicosis in beef cattle. Author(s): Cheeke PR, Schmitz JA, Lassen ED, Pearson EG. Source: Am J Vet Res. 1985 October; 46(10): 2179-83. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4062027&dopt=Abstract
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Effects of dietary supplementation with vitamin E and organic selenium on the oxidative stability of beef. Author(s): O'Grady MN, Monahan FJ, Fallon RJ, Allen P. Source: Journal of Animal Science. 2001 November; 79(11): 2827-34. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11768111&dopt=Abstract
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Effects of exogenous protease effectors on beef tenderness development and myofibrillar degradation and solubility. Author(s): Uytterhaegen L, Claeys E, Demeyer D.
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Source: Journal of Animal Science. 1994 May; 72(5): 1209-23. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8056666&dopt=Abstract •
Effects of fish meal in beef cattle diets on growth performance, carcass characteristics, and fatty acid composition of longissimus muscle. Author(s): Mandell IB, Buchanan-Smith JG, Holub BJ, Campbell CP. Source: Journal of Animal Science. 1997 April; 75(4): 910-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9110201&dopt=Abstract
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Effects of gossypol from cottonseed meal and dietary vitamin E on the reproductive characteristics of superovulated beef heifers. Author(s): Velasquez-Pereira J, Arechiga CF, McDowell LR, Hansen PJ, Chenoweth PJ, Calhoun MC, Risco CA, Batra TR, Williams SN, Wilkinson NS. Source: Journal of Animal Science. 2002 September; 80(9): 2485-92. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12350026&dopt=Abstract
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Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle. Author(s): Scollan ND, Enser M, Gulati SK, Richardson I, Wood JD. Source: The British Journal of Nutrition. 2003 September; 90(3): 709-16. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=13129478&dopt=Abstract
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Effects of induced parturition and early obstetrical assistance in beef cattle. Author(s): Bellows RA, Short RE, Staigmiller RB, Milmine WL. Source: Journal of Animal Science. 1988 May; 66(5): 1073-80. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3397333&dopt=Abstract
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Effects of ionophore feeding and anthelmintic administration on age and weight at puberty in spring-born beef heifers. Author(s): Purvis HT 2nd, Whittier JC. Source: Journal of Animal Science. 1996 April; 74(4): 736-44. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8727993&dopt=Abstract
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Effects of marginal selenium deficiency and winter protein supplementation on growth, reproduction and selenium status of beef cattle. Author(s): Spears JW, Harvey RW, Segerson EC. Source: Journal of Animal Science. 1986 August; 63(2): 586-94. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3759693&dopt=Abstract
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Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef. Author(s): Nerurkar PV, Le Marchand L, Cooney RV.
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Effects of nutrient supplementation in beef cows of poor body condition fed snakeweed (Gutierrezia spp). Author(s): Strickland JR, Gulino-Klein LF, Ross TT, Slate S, Peterson MK, May T, Taylor JB. Source: Vet Hum Toxicol. 1998 October; 40(5): 278-84. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9778764&dopt=Abstract
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Effects of oral vitamin E supplementation during late gestation in beef cattle that calved in late winter and late summer. Author(s): Bass RT 2nd, Swecker WS Jr, Eversole DE. Source: Am J Vet Res. 2001 June; 62(6): 921-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11400851&dopt=Abstract
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Effects of pre- or postpartum selenium supplementation on selenium status in beef cows and their calves. Author(s): Enjalbert F, Lebreton P, Salat O, Schelcher F. Source: Journal of Animal Science. 1999 January; 77(1): 223-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10064048&dopt=Abstract
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Effects of selenium and copper supplementation on the growth of beef steers. Author(s): Gleed PT, Allen WM, Mallinson CB, Rowlands GJ, Sansom BF, Vagg MJ, Caswell RD. Source: The Veterinary Record. 1983 October 22; 113(17): 388-92. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6417881&dopt=Abstract
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Effects of stair-step nutrition and trace mineral supplementation on attainment of puberty in beef heifers of three sire breeds. Author(s): Grings EE, Staigmiller RB, Short RE, Bellows RA, MacNeil MD. Source: Journal of Animal Science. 1999 April; 77(4): 810-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10328343&dopt=Abstract
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Effects of supplement type on animal performance, forage intake, digestion, and ruminal measurements of growing beef cattle. Author(s): Bodine TN, Purvis HT 2nd, Lalman DL. Source: Journal of Animal Science. 2001 April; 79(4): 1041-51. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11325178&dopt=Abstract
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Effects of supplemental vitamin E on performance, health, and humoral immune response of beef cattle. Author(s): Rivera JD, Duff GC, Galyean ML, Walker DA, Nunnery GA.
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Effects of supplementary selenium source on the performance and blood measurements in beef cows and their calves. Author(s): Gunter SA, Beck PA, Phillips JK. Source: Journal of Animal Science. 2003 April; 81(4): 856-64. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12723072&dopt=Abstract
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Effects of supplementation with high linoleic or oleic cracked safflower seeds on postpartum reproduction and calf performance of primiparous beef heifers. Author(s): Bottger JD, Hess BW, Alexander BM, Hixon DL, Woodardt LF, Funston RN, Hallford DM, Moss GE. Source: Journal of Animal Science. 2002 August; 80(8): 2023-30. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12211368&dopt=Abstract
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Effects of three levels of alpha-tocopheryl acetate supplementation to feedlot cattle on performance of beef cuts during retail display. Author(s): Roeber DL, Belk KE, Tatum JD, Wilson JW, Smith GC. Source: Journal of Animal Science. 2001 July; 79(7): 1814-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11465368&dopt=Abstract
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Effects on performance, tissue integrity, and metabolism of vitamin E supplementation for beef heifers fed a diet that contains gossypol. Author(s): Velasquez-Pereira J, McDowell LR, Risco CA, Prichard D, Martin FG, Calhoun MC, Williams SN, Wilkinson NS, Ogebe P. Source: Journal of Animal Science. 1998 November; 76(11): 2871-84. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9856398&dopt=Abstract
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Efficacy of a 1% lambdacyhalothrin cattle Pour-on (Saber) against sucking and biting lice infesting beef cattle. Author(s): Endris RG, Amodie D, Reuter V, Hair JA, Meyer HJ, Carey DR, Campbell JB, Smith LL, Meyer JA. Source: Vet Ther. 2002 Winter; 3(4): 387-95. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12584675&dopt=Abstract
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Endogenous ubiquinol prevents protein modification accompanying lipid peroxidation in beef heart submitochondrial particles. Author(s): Forsmark-Andree P, Dallner G, Ernster L. Source: Free Radical Biology & Medicine. 1995 December; 19(6): 749-57. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8582647&dopt=Abstract
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Energy available from corn oil is not different than that from beef tallow in high- or low-fiber diets fed to humans. Author(s): Rumpler WV, Baer DJ, Rhodes DG. Source: The Journal of Nutrition. 1998 December; 128(12): 2374-82. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9868184&dopt=Abstract
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Energy-dependent release of magnesium from beef heart submitochondrial particles. Author(s): Schuster SM, Olson MS. Source: The Journal of Biological Chemistry. 1973 December 25; 248(24): 8370-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4202777&dopt=Abstract
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Enrichment of beef with omega 3 fatty acids. Author(s): Mandell IB, Buchanan-Smith JG, Holub BJ. Source: World Review of Nutrition and Dietetics. 1998; 83: 144-59. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9648511&dopt=Abstract
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Fatty acid composition of beef, pork, and poultry fresh cuts, and some of their processed products. Author(s): Araujo de Vizcarrondo C, Carrillo de Padilla F, Martin E. Source: Arch Latinoam Nutr. 1998 December; 48(4): 354-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10347702&dopt=Abstract
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Forage systems for beef production from conception to slaughter: I. Cow-calf production. Author(s): Allen VG, Fontenot JP, Notter DR, Hammes RC Jr. Source: Journal of Animal Science. 1992 February; 70(2): 576-87. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1548221&dopt=Abstract
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Forage systems for beef production from conception to slaughter: II. Stocker systems. Author(s): Allen VG, Fontenot JP, Notter DR. Source: Journal of Animal Science. 1992 February; 70(2): 588-96. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1312526&dopt=Abstract
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Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb. Author(s): Elmore JS, Mottram DS. Source: Journal of Agricultural and Food Chemistry. 2000 June; 48(6): 2420-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10888561&dopt=Abstract
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Formation of mutagens in cooked foods. VI. Modulation of mutagen formation by iron and ethylenediaminetetracetic acid (EDTA) in fried beef. Author(s): Barnes WS, Weisburger JH.
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Growth and carcass characteristics of beef steers fed silage and different levels of energy with or without protein supplementation. Author(s): Petit HV, Veira DM, Yu Y. Source: Journal of Animal Science. 1994 December; 72(12): 3221-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7759373&dopt=Abstract
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Impact of different wheat milling by-products in supplements on the forage use and performance of beef cattle consuming low-quality, tallgrass-prairie forage. Author(s): Farmer CG, Cochran RC, Simms DD, Heldt JS, Mathis CP. Source: Journal of Animal Science. 2001 September; 79(9): 2472-80. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11583436&dopt=Abstract
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Infection with Bartonella weissii and detection of Nanobacterium antigens in a North Carolina beef herd. Author(s): Breitschwerdt EB, Sontakke S, Cannedy A, Hancock SI, Bradley JM. Source: Journal of Clinical Microbiology. 2001 March; 39(3): 879-82. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11230398&dopt=Abstract
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Influence of branched-chain fatty acid supplementation on voluntary intake, site and extent of digestion, ruminal fermentation, digesta kinetics and microbial protein synthesis in beef heifers consuming grass hay. Author(s): Gunter SA, Krysl LJ, Judkins MB, Broesder JT, Barton RK. Source: Journal of Animal Science. 1990 September; 68(9): 2885-92. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2211418&dopt=Abstract
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Influence of pasture sward height and concentrate supplementation on intake, digestibility, and grazing time of lactating beef cows. Author(s): Gekara J, Prigge EC, Bryan WB, Schettini M, Nestor EL, Townsend EC. Source: Journal of Animal Science. 2001 March; 79(3): 745-52. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11263836&dopt=Abstract
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Influence of roughage source on kinetics of digestion and passage, and on calculated extents of ruminal digestion in beef steers fed 65% concentrate diets. Author(s): Moore JA, Poore MH, Swingle RS. Source: Journal of Animal Science. 1990 October; 68(10): 3412-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2174850&dopt=Abstract
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Influence of soybean meal and sorghum grain supplementation on intake, digesta kinetics, ruminal fermentation, site and extent of digestion and microbial protein
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synthesis in beef steers grazing blue grama rangeland. Author(s): Krysl LJ, Branine ME, Cheema AU, Funk MA, Galyean ML. Source: Journal of Animal Science. 1989 November; 67(11): 3040-51. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2592286&dopt=Abstract •
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compounds. Author(s): Shin IS, Rodgers WJ, Gomaa EA, Strasburg GM, Gray JI. Source: J Food Prot. 2002 November; 65(11): 1766-70. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12430700&dopt=Abstract
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Intensive beef production from sorghum grain. The effects of quality of roughage, supplementation with tallow and minerals and level of dietary nitrogen. Author(s): Gartner RJ, O'Rourke PK. Source: Aust Vet J. 1974 November; 50(11): 496-501. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4447534&dopt=Abstract
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Interaction of Mg+2 with beef heart mitochondrial ATPase (F1). Author(s): Hackney DD. Source: Biochemical and Biophysical Research Communications. 1979 November 14; 91(1): 233-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=160225&dopt=Abstract
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Interaction of reduced nicotinamide adenine dinucleotide with beef heart s-malate dehydrogenase. Author(s): Koren R, Hammes GG. Source: Biochemistry. 1975 March 11; 14(5): 1021-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=164884&dopt=Abstract
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Interactions of beef heart mitochondrial adenosine triphosphatase and aurovertin. Author(s): Aleksandrowicz Z, Schuster SM. Source: Life Sciences. 1979 April 9; 24(15): 1407-17. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=158113&dopt=Abstract
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Labile magnesium reserves in beef cows subjected to different prepasture supplementation regimens. Author(s): Ritter RJ, Boling JA, Gay N. Source: Journal of Animal Science. 1984 July; 59(1): 197-203. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6746452&dopt=Abstract
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Lactobacillus algidus sp. nov., a psychrophilic lactic acid bacterium isolated from vacuum-packaged refrigerated beef. Author(s): Kato Y, Sakala RM, Hayashidani H, Kiuchi A, Kaneuchi C, Ogawa M.
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Light scattering from suspensions of membrane fragments derived from sonication of beef heart mitochondria. Author(s): Storey BT, Lee CP, Papa S, Rosen SG, Simon G. Source: Biochemistry. 1976 February 24; 15(4): 928-33. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2291&dopt=Abstract
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Lipid metabolism in pigs fed beef tallow or high-oleic acid sunflower oil. Author(s): Klingenberg IL, Knabe DA, Smith SB. Source: Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology. 1995 January; 110(1): 183-92. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7858942&dopt=Abstract
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Long-term feeding of corn oil, beef tallow, or menhaden oil and eicosanoid levels in BHE/cdb rats. Author(s): Bunce OR, Abou el-Ela SH, Berdanier CD. Source: Nutrition (Burbank, Los Angeles County, Calif.). 1992 November-December; 8(6): 421-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1336688&dopt=Abstract
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Low molecular weight substitutes for beef extract as eluents for poliovirus adsorbed to membrane filters. Author(s): Farrah SR, Bitton G. Source: Canadian Journal of Microbiology. 1979 September; 25(9): 1045-51. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=44223&dopt=Abstract
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Maintenance of respiratory control by beef heart mitochondria incubated at 25 degrees C: response to protective agents and to protective agents and to prior stress. Author(s): Goldblatt MJ, Romani RJ. Source: Archives of Biochemistry and Biophysics. 1977 September; 183(1): 149-55. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=410370&dopt=Abstract
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Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. Author(s): Scollan ND, Choi NJ, Kurt E, Fisher AV, Enser M, Wood JD. Source: The British Journal of Nutrition. 2001 January; 85(1): 115-24. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11227040&dopt=Abstract
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Measurement of zinc bioavailability from beef and a ready-to-eat high-fiber breakfast cereal in humans: application of a whole-gut lavage technique. Author(s): Zheng JJ, Mason JB, Rosenberg IH, Wood RJ.
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Methionine and somatotropin supplementation in growing beef cattle. Author(s): Tripp MW, Hoagland TA, Dahl GE, Kimrey AS, Zinn SA. Source: Journal of Animal Science. 1998 April; 76(4): 1197-203. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9581945&dopt=Abstract
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Nitrogen metabolism of beef steers fed endophyte-free tall fescue hay: effects of ruminally protected methionine supplementation. Author(s): Archibeque SL, Burns JC, Huntington GB. Source: Journal of Animal Science. 2002 May; 80(5): 1344-51. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12019624&dopt=Abstract
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Nutritional improvement of Lobia (Phaseolus vulgaris) by supplementation with poultry, mutton and beef meat. Author(s): Bhatty N, Gilani AH, Nagra SA. Source: International Journal of Food Sciences and Nutrition. 2001 November; 52(6): 5216. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11570019&dopt=Abstract
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On the environment of zinc in beef heart cytochrome c oxidase: an x-ray absorption study. Author(s): Naqui A, Powers L, Lundeen M, Constantinescu A, Chance B. Source: The Journal of Biological Chemistry. 1988 September 5; 263(25): 12342-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2842329&dopt=Abstract
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Osteochondrosis in bull beef cattle following lack of dietary mineral and vitamin supplementation. Author(s): Davies IH, Munro R. Source: The Veterinary Record. 1999 August 21; 145(8): 232-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10499859&dopt=Abstract
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Performance and digestibilities of beef cattle fed diets supplemented with either soybean meal or roasted soybeans and implanted with Synovex. Author(s): Rumsey TS, Elsasser TH, Kahl S. Source: Journal of Animal Science. 1999 July; 77(7): 1631-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10438006&dopt=Abstract
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Performance and forage utilization by beef cattle receiving increasing amounts of alfalfa hay as a supplement to low-quality, tallgrass-prairie forage. Author(s): Vanzant ES, Cochran RC.
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Performance of beef cows receiving cull beans, sunflower meal, and canola meal as protein supplements while grazing native winter range in Eastern Colorado. Author(s): Patterson HH, Whittier JC, Rittenhouse LR, Schutz DN. Source: Journal of Animal Science. 1999 March; 77(3): 750-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10229373&dopt=Abstract
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Plasma inorganic iodine and thyroxine concentrations for beef cows in late pregnancy and early lactation associated with different levels of dietary iodine supplementation. Author(s): Hemingway RG, Fishwick G, Parkins JJ, Ritchie NS. Source: Veterinary Journal (London, England : 1997). 2001 September; 162(2): 158-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11531400&dopt=Abstract
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Plasma lipids and lipoproteins in hypercholesterolemic men fed a lipid-lowering diet containing lean beef, lean fish, or poultry. Author(s): Beauchesne-Rondeau E, Gascon A, Bergeron J, Jacques H. Source: The American Journal of Clinical Nutrition. 2003 March; 77(3): 587-93. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12600847&dopt=Abstract
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Prevalence of Escherichia coli O157:H7 and performance by beef feedlot cattle given Lactobacillus direct-fed microbials. Author(s): Brashears MM, Galyean ML, Loneragan GH, Mann JE, Killinger-Mann K. Source: J Food Prot. 2003 May; 66(5): 748-54. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12747680&dopt=Abstract
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Prostaglandin f(2alpha) concentrations, fatty acid profiles, and fertility in lipidinfused postpartum beef heifers. Author(s): Filley SJ, Turner HA, Stormshak F. Source: Biology of Reproduction. 1999 November; 61(5): 1317-23. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10529280&dopt=Abstract
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Reaction of beef plasma and lentil seedlings Cu-amine oxidases with phenylhydrazine. Author(s): Rinaldi A, Floris G, Sabatini S, Finazzi-Agro A, Giartosio A, Rotilio G, Mondovi B. Source: Biochemical and Biophysical Research Communications. 1983 September 30; 115(3): 841-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6312997&dopt=Abstract
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Reduced nicotinamide adenine dinucleotide phosphate-dependent lipid peroxidation by beef heart submitochondrial particles. Author(s): Takeshige K, Minadami S. Source: Journal of Biochemistry. 1975 May; 77(5): 1067-73. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=239930&dopt=Abstract
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Reduction of Listeria monocytogenes and Escherichia coli O157:H7 numbers on vacuum-packaged fresh beef treated with nisin or nisin combined with EDTA. Author(s): Zhang S, Mustapha A. Source: J Food Prot. 1999 October; 62(10): 1123-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10528714&dopt=Abstract
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Repeated oestrus synchrony and fixed-time artificial insemination in beef cows. Author(s): Penny CD, Lowman BG, Scott NA, Scott PR. Source: The Veterinary Record. 1997 May 10; 140(19): 496-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9172295&dopt=Abstract
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Response of the adenosine triphosphatase activity of the soluble latent F1 enzyme from beef heart mitochondria to changes in Mg2+ and H+ concentrations. Author(s): Feinstein DL, Moudrianakis EN. Source: The Journal of Biological Chemistry. 1984 April 10; 259(7): 4230-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6231291&dopt=Abstract
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Serum copper concentrations in beef cows and heifers. Author(s): Dargatz DA, Garry FB, Clark GB, Ross PF. Source: J Am Vet Med Assoc. 1999 December 15; 215(12): 1828-32. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10613217&dopt=Abstract
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Soy protein lowers fat and saturated fat in school lunch beef and pork entrees. Author(s): Thomas JM, Lutz SF. Source: Journal of the American Dietetic Association. 2001 April; 101(4): 461-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11320954&dopt=Abstract
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Spectroscopic study on the structure and stability of beef liver arginase. Author(s): Rossi V, Grandi C, Dalzoppo D, Fontana A. Source: International Journal of Peptide and Protein Research. 1983 August; 22(2): 23950. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6618766&dopt=Abstract
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Studies of 11beta-hydroxylation by beef adrenal mitochondria. Author(s): Hudson RW, Schachter H, Killinger DW.
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Supplemental protein plus ruminally protected methionine and lysine for primiparous beef cattle consuming annual rye hay. Author(s): Hess BW, Scholljegerdes EJ, Coleman SA, Williams JE. Source: Journal of Animal Science. 1998 July; 76(7): 1767-77. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9690631&dopt=Abstract
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Supplemental soybean oil or corn for beef heifers grazing summer pasture: effects on forage intake, ruminal fermentation, and site and extent of digestion. Author(s): Brokaw L, Hess BW, Rule DC. Source: Journal of Animal Science. 2001 October; 79(10): 2704-12. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11721851&dopt=Abstract
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Supplementation of dormant tallgrass-prairie forage: II. Performance and forage utilization characteristics in grazing beef cattle receiving supplements of different protein concentrations. Author(s): DelCurto T, Cochran RC, Corah LR, Beharka AA, Vanzant ES, Johnson DE. Source: Journal of Animal Science. 1990 February; 68(2): 532-42. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2312440&dopt=Abstract
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Supranutritional oral supplementation with vitamin D3 and calcium and the effects on beef tenderness. Author(s): Scanga JA, Belk KE, Tatum JD, Smith GC. Source: Journal of Animal Science. 2001 April; 79(4): 912-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11325197&dopt=Abstract
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Susceptibility of stable flies (Diptera:Muscidae) from southeastern Nebraska beef cattle feedlots to selected insecticides and comparison of 3 bioassay techniques. Author(s): Marcon PC, Thomas GD, Siegfried BD, Campbell JB. Source: Journal of Economic Entomology. 1997 April; 90(2): 293-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9145029&dopt=Abstract
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The allosteric properties of beef-liver fructose bisphosphatase. Author(s): Nimmo HG, Tipton KF. Source: European Journal of Biochemistry / Febs. 1975 October 15; 58(2): 575-85. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=171160&dopt=Abstract
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The beef about balance. Author(s): Fitzgerald F.
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Source: The Western Journal of Medicine. 1994 November; 161(5): 529. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7810143&dopt=Abstract •
The beef about balance. Author(s): Loosli AR. Source: The Western Journal of Medicine. 1994 November; 161(5): 528; Author Reply 529. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7810142&dopt=Abstract
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The beef about balance. Author(s): Berquist WE, Ceresa C. Source: The Western Journal of Medicine. 1994 November; 161(5): 527; Author Reply 529. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7810141&dopt=Abstract
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The conversion of cortisol to 11beta-hydroxyandrostenedione by beef adrenal tissue. Author(s): Hudson RW, Schachter H, Killinger DW. Source: Endocrinology. 1974 July; 95(1): 38-47. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4151746&dopt=Abstract
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The effect of texturized vegetable protein from soy on nutrient digestibility compared to beef in cannulated dogs. Author(s): Hill RC, Burrows CF, Ellison GW, Bauer JE. Source: Journal of Animal Science. 2001 August; 79(8): 2162-71. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11518225&dopt=Abstract
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The effects of dietary biotin supplementation on vertical fissures of the claw wall in beef cattle. Author(s): Campbell JR, Greenough PR, Petrie L. Source: Can Vet J. 2000 September; 41(9): 690-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10992986&dopt=Abstract
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The forces of healing: reflections on energy, consciousness, and the beef stroganoff principle. Author(s): Dossey L. Source: Alternative Therapies in Health and Medicine. 1997 September; 3(5): 8-14. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9287437&dopt=Abstract
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The influence of timing and the addition of urea to supplements containing DLmethionine on ruminal fermentation and cow weight change in beef cows. Author(s): Wiley JS, Petersen MK, Clark CK, Ansotegui RP, Lodman DW.
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Source: Journal of Animal Science. 1991 November; 69(11): 4617-27. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1661284&dopt=Abstract •
The kinetic mechanism of beef kidney D-aspartate oxidase. Author(s): Negri A, Massey V, Williams CH Jr, Schopfer LM. Source: The Journal of Biological Chemistry. 1988 September 25; 263(27): 13557-63. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2901415&dopt=Abstract
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Thermal inactivation of ileal loop-reactive Clostridium perfringens type A strains in phosphate buffer and beef gravy. Author(s): Bradshaw JG, Peeler JT, Twedt RM. Source: Applied and Environmental Microbiology. 1977 September; 34(3): 280-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=199113&dopt=Abstract
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Thiamin supplementation and the ingestive behavior of beef cattle grazing endophyte-infected tall fescue. Author(s): Lauriault LM, Dougherty CT, Bradley NW, Cornelius PL. Source: Journal of Animal Science. 1990 May; 68(5): 1245-53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2365641&dopt=Abstract
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Tightly bound magnesium in mitochondrial adenosine triphosphatase from beef heart. Author(s): Senior AE. Source: The Journal of Biological Chemistry. 1979 November 25; 254(22): 11319-22. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=159299&dopt=Abstract
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Tightly coupled beef heart submitochondrial particles. Author(s): Lee C. Source: Methods Enzymol. 1979; 55: 105-12. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=222996&dopt=Abstract
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Titrimetric determination of calcium in mechanically separated poultry and beef: collaborative study. Author(s): Corrao PA, Malanoski AJ, Curry KA, Glover A. Source: J Assoc Off Anal Chem. 1983 July; 66(4): 989-92. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6885704&dopt=Abstract
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Use of alternative products: where's the beef? Author(s): Katz MD. Source: The Western Journal of Medicine. 2000 February; 172(2): 95. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10693369&dopt=Abstract
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Vitamin B and copper supplementation in beef calves. Author(s): Judson GJ, McFarlane JD, Riley MJ, Milne ML, Horne AC. Source: Aust Vet J. 1982 June; 58(6): 249-52. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7138445&dopt=Abstract
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Vitamin B12 responses to cobalt pellets in beef cows. Author(s): Judson GJ, McFarlane JD, Mitsioulis A, Zviedrans P. Source: Aust Vet J. 1997 September; 75(9): 660-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9325545&dopt=Abstract
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Vitamin D3 supplementation of beef steers increases longissimus tenderness. Author(s): Swanek SS, Morgan JB, Owens FN, Gill DR, Strasia CA, Dolezal HG, Ray FK. Source: Journal of Animal Science. 1999 April; 77(4): 874-81. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10328351&dopt=Abstract
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Vitamin E supplementation and stress affect tissue alpha-tocopherol content of beef heifers. Author(s): Nockels CF, Odde KG, Craig AM. Source: Journal of Animal Science. 1996 March; 74(3): 672-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8707726&dopt=Abstract
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Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market. Author(s): Sanders SK, Morgan JB, Wulf DM, Tatum JD, Williams SN, Smith GC. Source: Journal of Animal Science. 1997 October; 75(10): 2634-40. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9331865&dopt=Abstract
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Zinc and iron utilization in young women consuming a beef-based diet. Author(s): Johnson JM, Walker PM. Source: Journal of the American Dietetic Association. 1992 December; 92(12): 1474-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1333500&dopt=Abstract
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Zinc, an essential metal ion for beef liver delta-aminolevulinate dehydratase. Author(s): Cheh A, Neilands JB. Source: Biochemical and Biophysical Research Communications. 1973 December 19; 55(4): 1060-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4203902&dopt=Abstract
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Additional Web Resources A number of additional Web sites offer encyclopedic information covering CAM and related topics. The following is a representative sample: •
Alternative Medicine Foundation, Inc.: http://www.herbmed.org/
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AOL: http://search.aol.com/cat.adp?id=169&layer=&from=subcats
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Chinese Medicine: http://www.newcenturynutrition.com/
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drkoop.com®: http://www.drkoop.com/InteractiveMedicine/IndexC.html
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Family Village: http://www.familyvillage.wisc.edu/med_altn.htm
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Google: http://directory.google.com/Top/Health/Alternative/
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Healthnotes: http://www.healthnotes.com/
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MedWebPlus: http://medwebplus.com/subject/Alternative_and_Complementary_Medicine
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Open Directory Project: http://dmoz.org/Health/Alternative/
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HealthGate: http://www.tnp.com/
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WebMD®Health: http://my.webmd.com/drugs_and_herbs
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WholeHealthMD.com: http://www.wholehealthmd.com/reflib/0,1529,00.html
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Yahoo.com: http://dir.yahoo.com/Health/Alternative_Medicine/
The following is a specific Web list relating to beef; please note that any particular subject below may indicate either a therapeutic use, or a contraindication (potential danger), and does not reflect an official recommendation: •
General Overview Acrodermatitis Enteropathica Source: Healthnotes, Inc.; www.healthnotes.com Breast Cancer Source: Healthnotes, Inc.; www.healthnotes.com Cancer Prevention (reducing the Risk) Source: Prima Communications, Inc.www.personalhealthzone.com Colon Cancer Source: Healthnotes, Inc.; www.healthnotes.com Diverticular Disease Source: Integrative Medicine Communications; www.drkoop.com Food Poisoning Source: Integrative Medicine Communications; www.drkoop.com
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Gout Source: Integrative Medicine Communications; www.drkoop.com High Cholesterol Source: Integrative Medicine Communications; www.drkoop.com Hypercholesterolemia Source: Integrative Medicine Communications; www.drkoop.com Hypothyroidism Source: Healthnotes, Inc.; www.healthnotes.com Iron-deficiency Anemia Source: Healthnotes, Inc.; www.healthnotes.com Migraine Headache Source: Integrative Medicine Communications; www.drkoop.com Motion Sickness Source: Integrative Medicine Communications; www.drkoop.com Pancreatic Insufficiency Source: Healthnotes, Inc.; www.healthnotes.com Systemic Lupus Erythematosus Source: Healthnotes, Inc.; www.healthnotes.com •
Herbs and Supplements Adrenal Extract Source: Healthnotes, Inc.; www.healthnotes.com Alpha-lipoic Acid Source: Integrative Medicine Communications; www.drkoop.com Conjugated Linoleic Acid Source: Healthnotes, Inc.; www.healthnotes.com Glandular Extracts Source: Healthnotes, Inc.; www.healthnotes.com Methionine Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/substances_view/0,1525,10084,00.html Piper Nigrum Alternative names: Black Pepper Source: Alternative Medicine Foundation, Inc.; www.amfoundation.org
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General References A good place to find general background information on CAM is the National Library of Medicine. It has prepared within the MEDLINEplus system an information topic page dedicated to complementary and alternative medicine. To access this page, go to the MEDLINEplus site at http://www.nlm.nih.gov/medlineplus/alternativemedicine.html. This Web site provides a general overview of various topics and can lead to a number of general sources.
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CHAPTER 4. DISSERTATIONS ON BEEF Overview In this chapter, we will give you a bibliography on recent dissertations relating to beef. We will also provide you with information on how to use the Internet to stay current on dissertations. IMPORTANT NOTE: When following the search strategy described below, you may discover non-medical dissertations that use the generic term “beef” (or a synonym) in their titles. To accurately reflect the results that you might find while conducting research on beef, we have not necessarily excluded non-medical dissertations in this bibliography.
Dissertations on Beef ProQuest Digital Dissertations, the largest archive of academic dissertations available, is located at the following Web address: http://wwwlib.umi.com/dissertations. From this archive, we have compiled the following list covering dissertations devoted to beef. You will see that the information provided includes the dissertation’s title, its author, and the institution with which the author is associated. The following covers recent dissertations found when using this search procedure: •
A Reporter Bacteriophage - Beta-galactosidase Assay for Detection of Generic Escherichia Coli from Beef Carcasses by Goodridge, Lawrence David; PhD from University of Guelph (canada), 2002, 196 pages http://wwwlib.umi.com/dissertations/fullcit/NQ67232
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A Simulation Model of the Biological Function of Beef Cows by Rosen, Meori; PhD from University of Alberta (Canada), 1982 http://wwwlib.umi.com/dissertations/fullcit/NK60469
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A Spatial Equilibrium Analysis of the Potential Effects of an Increase in Production and Utilization of Lean Beef on the United States Beef Industry (Cattle Markets, Demand) by Olowolayemo, Surajudeen Omotola, PhD from Auburn University, 1993, 215 pages http://wwwlib.umi.com/dissertations/fullcit/9316263
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A Spatial Equilibrium Model of the Beef Industry in the United States by Sohn, Hong Keun, PhD from University of Hawaii, 1970, 272 pages http://wwwlib.umi.com/dissertations/fullcit/7104952
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A Study of Factors Influencing Plasma and Liver Copper and Zinc Concentrations in Beef Cattle by Smart, Marion E; PhD from The University of Saskatchewan (canada), 1984 http://wwwlib.umi.com/dissertations/fullcit/NL45029
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A Study of Futures and Cash Prices of Beef Cattle - Relating Theory to Fact for a Nonstorable Commodity by Blank, Steven Charles, PhD from University of Hawaii, 1980, 137 pages http://wwwlib.umi.com/dissertations/fullcit/8100667
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A Study of the Microbial Spoilage of Beef Stored at Chill Temperatures by Farber, Jeffrey Mark; PhD from Mcgill University (canada), 1982 http://wwwlib.umi.com/dissertations/fullcit/NK64583
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A System Analysis of Information and Communication in Beef Marketing. by Nelson, Kenneth Ervin, PhD from Oklahoma State University, 1976, 277 pages http://wwwlib.umi.com/dissertations/fullcit/7705148
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A Temporal and Spatial Model to Assist in Evaluating Investments in the Nigerian Beef Distribution System by Kellogg, Earl Duane, PhD from Michigan State University, 1971, 295 pages http://wwwlib.umi.com/dissertations/fullcit/7216452
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A Theoretical Cash-futures Price Model for Nonstorable Commodities with an Empirical Application for Live Beef Cattle by Cloman, Livia Ruth, PhD from University of Georgia, 1988, 88 pages http://wwwlib.umi.com/dissertations/fullcit/8910404
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Advertising Traded Goods: Evaluation Methods with Applications to Beef and Avocados by Yu, Shixue; PhD from Auburn University, 2000, 148 pages http://wwwlib.umi.com/dissertations/fullcit/9988492
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Agricultural Policy and Beef Marketing Trends: the Main Beef Trade Countries in the Pacific Rim by Jaegal, Uk, DPA from Arizona State University, 1995, 180 pages http://wwwlib.umi.com/dissertations/fullcit/9530210
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An Analysis of Household Demand for Fresh Beef Products by Hsu, Jane Lu, PhD from Kansas State University, 1996, 131 pages http://wwwlib.umi.com/dissertations/fullcit/9704770
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An Analysis of International Beef Trade Flows (trade Flows, Beef Trade) by Eddings, Velton Scott, PhD from Washington State University, 1990, 166 pages http://wwwlib.umi.com/dissertations/fullcit/9131061
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An Analysis of Investment in the United States Beef Cattle Industry by Kim, Han Joo, PhD from Oregon State University, 1970, 329 pages http://wwwlib.umi.com/dissertations/fullcit/7005175
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An Analysis of Variables Affecting the Aggregate Production of Milk in the United States with Particular Emphasis on the Price of Beef. by Schamper, John Wayne, PhD from The University of Wisconsin - Madison, 1973, 216 pages http://wwwlib.umi.com/dissertations/fullcit/7328945
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An Application of a Linear-quadratic Regulator Optimal Control Problem for a Beef Cattle Operator and Its Implications (cattle Management) by Yoo, Man-sik, PhD from University of Minnesota, 1990, 160 pages http://wwwlib.umi.com/dissertations/fullcit/9109381
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An Appraisal of the Information System in Beef Marketing by Purcell, Wayne Douglas, PhD from Michigan State University, 1967, 285 pages http://wwwlib.umi.com/dissertations/fullcit/6710551
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An Econometric Analysis and Forecasting Model for Beef by Uvacek, Edward, Jr., PhD from Texas A&M University, 1967, 178 pages http://wwwlib.umi.com/dissertations/fullcit/6709814
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An Econometric Analysis of the Beef-cattle Industry of Uruguay by Coirolo, Luis O., PhD from Michigan State University, 1980, 141 pages http://wwwlib.umi.com/dissertations/fullcit/8101091
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An Econometric Analysis of the Demand for Beef in Japan. by Rachman, Alhambra, PhD from Montana State University, 1974, 146 pages http://wwwlib.umi.com/dissertations/fullcit/7423481
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An Econometric Model for Analyzing Argentine Beef Export Potentials by Otrera, Wylian Rolando, PhD from Texas A&m University, 1966, 132 pages http://wwwlib.umi.com/dissertations/fullcit/6700253
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An Econometric Model of the Beef and Pork Sectors: Development and Application to Policy Analysis. by Bain, Robert Addison, PhD from Cornell University, 1976, 209 pages http://wwwlib.umi.com/dissertations/fullcit/7705718
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An Econometric Model of the U.s. Beef-cattle Industry (united States) by Atouga, Lapodini, PhD from Texas Tech University, 1989, 243 pages http://wwwlib.umi.com/dissertations/fullcit/8920886
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An Econometric Study of the Brazilian Beef Sector. by Lattimore, Ralph Gerard, PhD from Purdue University, 1974, 199 pages http://wwwlib.umi.com/dissertations/fullcit/7510911
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An Economic Analysis and Comparison of Part-time and Full-time Beef Farm Operations in Eastern Oklahoma. by Bateman, William Lanny, PhD from Oklahoma State University, 1973, 149 pages http://wwwlib.umi.com/dissertations/fullcit/7407958
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An Economic Analysis of 1980 International Trade in Beef by McGarry, Michael John, PhD from The University of Wisconsin - Madison, 1969, 380 pages http://wwwlib.umi.com/dissertations/fullcit/6922434
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An Economic Analysis of Alternative Long-term Management Programs for Sawlogs, Beef, Elk, and Deer on a Small Portion of the St. Joe National Forest. by Santmyer, Carolee, PhD from Washington State University, 1977, 244 pages http://wwwlib.umi.com/dissertations/fullcit/7720116
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An Economic Analysis of Beef Production and Emerging Technology on Commercial Cattle Ranches in the Southwest Texas High Plains Area by Moberly, Howard Dean, PhD from Texas A&m University, 1968, 207 pages http://wwwlib.umi.com/dissertations/fullcit/6905143
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An Economic Analysis of Beef Production in the Delta and Brown Soil Area of Tennessee. by Williams, Donald Layne, PhD from The University of Tennessee, 1975, 229 pages http://wwwlib.umi.com/dissertations/fullcit/7601994
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An Economic Analysis of Cattle Feeding and Interregional Flows of Live and Carcass Beef by Bhagia, Gobind Shewakram, PhD from Oregon State University, 1971, 173 pages http://wwwlib.umi.com/dissertations/fullcit/7125061
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An Economic Analysis of Concentrate Versus Roughage Feeding for Finishing Beef Steers. by Melton, Bryan Edwin, PhD from Iowa State University, 1977, 239 pages http://wwwlib.umi.com/dissertations/fullcit/7729852
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An Economic Analysis of Cyclical Variations in the U.s. Beef Industry. by Morris, John Lionel, PhD from Cornell University, 1978, 128 pages http://wwwlib.umi.com/dissertations/fullcit/7817768
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An Economic Analysis of Farm Organizations for Beef Cattle Production in the Southwest Louisiana Rice Area. by Silva, Derli Chaves Machado Da, PhD from The Louisiana State University and Agricultural and Mechanical Col., 1973, 139 pages http://wwwlib.umi.com/dissertations/fullcit/7418367
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An Economic Analysis of Futures Trading in U.s. Live Beef Cattle: Causal, Informational, and Stabilization Impacts on Cash Price Determination (arma/state Space Models, United States) by Banerjee, Aniruddha, PhD from The Pennsylvania State University, 1985, 457 pages http://wwwlib.umi.com/dissertations/fullcit/8525991
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An Economic Analysis of the Effect of Monetary Policy on the Beef Industry. by Trimble, Richard Leon, PhD from Michigan State University, 1973, 190 pages http://wwwlib.umi.com/dissertations/fullcit/7406154
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An Economic Analysis of the Production and Utilization of High-oil Corn on Mixed Crop and Beef Cattle Farms in North Central Missouri by Pashi, Katenda Muteba; PhD from University of Missouri - Columbia, 2001, 243 pages http://wwwlib.umi.com/dissertations/fullcit/3025643
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An Economic Analysis of the Registered Beef Cattle Industry of South Texas by Wendland, Kenneth Harlan, PhD from Texas A&m University, 1972, 163 pages http://wwwlib.umi.com/dissertations/fullcit/7312301
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An Economic Analysis of Young Suckled Bull Beef in the Scottish Beef Market by Dunn, Judith M., PhD from University of Aberdeen (united Kingdom), 1991, 363 pages http://wwwlib.umi.com/dissertations/fullcit/DX96933
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An Economic Evaluation of Retained Ownership of Beef Cattle in Mississippi by Mancill, David Archie; Ms from Mississippi State University, 2002, 68 pages http://wwwlib.umi.com/dissertations/fullcit/1411409
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An Economic Evaluation of Sire and Length of Feeding on Acceptance of Beef Loin Steaks and on Pricing Accuracy in the Beef Marketing System by Schupp, Alvin Reinhart, PhD from University of Missouri - Columbia, 1969, 178 pages http://wwwlib.umi.com/dissertations/fullcit/7003018
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An Economic Evaluation of Yield Grade Standards for Canadian Carcass Beef by Dawson, Oliver Glenn, PhD from Oregon State University, 1982, 152 pages http://wwwlib.umi.com/dissertations/fullcit/8218727
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An Economic Model for Appraisal of Beef Production in the Midwest. by Martin, Neil Robbins, Jr., PhD from University of Illinois at Urbana-champaign, 1974, 252 pages http://wwwlib.umi.com/dissertations/fullcit/7511530
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An Enquiry into Risk Aspects of Beef Farming in Crop District Number Three, Manitoba by Stonehouse, D. P; PhD from The University of Manitoba (canada), 1976 http://wwwlib.umi.com/dissertations/fullcit/NK30075
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An Enquiry into Risk Aspects of Beef Farming in Crop District Number Three, Manitoba. by Stonehouse, David Peter, PhD from The University of Manitoba (canada), 1976 http://wwwlib.umi.com/dissertations/fullcit/f3191670
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An Evaluation of the Competitiveness of Beef Cattle Production for Resource Use in Selected Areas of Kentucky. by Smith, Daniel Bruce, PhD from University of Kentucky, 1973, 144 pages http://wwwlib.umi.com/dissertations/fullcit/7409323
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An Evaluation of the Parameters Influencing the Weight of Beef Cows by Hiley, Peter Graham; PhD from The University of British Columbia (canada), 1977 http://wwwlib.umi.com/dissertations/fullcit/NK33070
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An Evaluation of the Performance of the Marketing Systems for Fed Cattle, Range Cattle, and Beef in Mali by Bocoum, Cheick Abagouro, PhD from Michigan State University, 1990, 217 pages http://wwwlib.umi.com/dissertations/fullcit/9028626
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An Information Theory Analysis of Grades and Grading with an Application to Beef Cattle by Hanson, John David, PhD from Iowa State University, 1980, 231 pages http://wwwlib.umi.com/dissertations/fullcit/8019635
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An Input-output Analysis of Import Substitution: a Case Study of Potential Impacts of Expanded Washington Beef Production by Pietsch, William Herman, PhD from Washington State University, 1971, 124 pages http://wwwlib.umi.com/dissertations/fullcit/7207674
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An Interregional Competition Model of the United States Pork and Beef Industries with Special Reference to Wisconsin by Ghosh, Sukesh Kumar, PhD from The University of Wisconsin - Madison, 1967, 251 pages http://wwwlib.umi.com/dissertations/fullcit/6700487
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An Investigation into Temperament, Production, and Their Physical Indicators in Bos Taurus Beef and Holstein Dairy Cattle by Lanier, Jennifer Lee; PhD from Colorado State University, 2002, 148 pages http://wwwlib.umi.com/dissertations/fullcit/3075367
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An Investigation of the State of Water in Early Postmortem Beef Muscle by Currie, Ronald William; PhD from University of Alberta (canada), 1984 http://wwwlib.umi.com/dissertations/fullcit/NK67261
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Analysis and Application of Growth Models to Beef Cattle by Goonewardene, Laksiri Anura; PhD from University of Alberta (canada), 1978 http://wwwlib.umi.com/dissertations/fullcit/NK36388
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Analysis of a Least-cost Production, Processing and Distribution System for the Southeastern Fed Beef Industry by Commer, Malcolm, Jr., PhD from Mississippi State University, 1989, 147 pages http://wwwlib.umi.com/dissertations/fullcit/8917056
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Analysis of Economic Factors Influencing Price, Organization, and Facilities of the Wisconsin Cooperative Graded Beef Feeder Cattle Auction Sales by Cole, David Lee, PhD from The University of Wisconsin - Madison, 1966, 351 pages http://wwwlib.umi.com/dissertations/fullcit/6609132
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Animal Factors Influencing Forage Intake in Mature Beef Cows by Johnson, Celina Rea; PhD from Oklahoma State University, 2002, 66 pages http://wwwlib.umi.com/dissertations/fullcit/3066176
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Argentine Interest Groups: the Export Beef Sector 1958-1968 by Matz, Clair William, Jr., PhD from University of Virginia, 1970, 242 pages http://wwwlib.umi.com/dissertations/fullcit/7026619
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Assessment of the Goals and the Policies of the National Development Plan 1979-1982 for Beef Cattle in Costa Rica by Solera-ruiz, Carlos L., PhD from Iowa State University, 1981, 303 pages http://wwwlib.umi.com/dissertations/fullcit/8122565
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Asymmetric Repositioning Costs and Quality Competition: Why Is Beef Losing Share to Poultry? by Anderson, Eugene Walter, Iii, PhD from The University of Chicago, 1989 http://wwwlib.umi.com/dissertations/fullcit/T-30903
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Beef and Pork Demand: an Examination of the Structural Change Hypothesis by Mintert, James Ralph, PhD from University of Missouri - Columbia, 1986, 154 pages http://wwwlib.umi.com/dissertations/fullcit/8701396
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Beef before the Ballot: the Impact of the Common Market on Agriculture and Politics in Eastern Ireland by Wilson, Thomas M., PhD from City University of New York, 1985, 422 pages http://wwwlib.umi.com/dissertations/fullcit/8515674
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Beef Cattle Production. a Microeconomic Growth Curve Model with Special Reference to Sire Evaluation under Tropical Conditions. by Ariza-nino, Edgar Julio, PhD from The University of Wisconsin - Madison, 1974, 453 pages http://wwwlib.umi.com/dissertations/fullcit/7502444
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Beef Packer Conduct, Alternative Approaches to Price Discovery, and Success Factors for New Generation Cooperatives by Carlberg, Jared Garfield; PhD from Oklahoma State University, 2002, 145 pages http://wwwlib.umi.com/dissertations/fullcit/3066163
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Beef Producers' Attitudes toward the Virginia Cooperative Extension Service and Their Assessment of Extension Methods of Disseminating Information by Obahayujie, Julius Oziegbe, Edd from Virginia Polytechnic Institute and State University, 1986, 149 pages http://wwwlib.umi.com/dissertations/fullcit/8620650
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Beef Production in the South: Model Development and Economic Appraisal of Beef Supply Response. by Nix, James Elbert, PhD from Clemson University, 1974, 267 pages http://wwwlib.umi.com/dissertations/fullcit/7504162
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Beef Slaughter Plant Location: Factors Influencing the Location Decisions of the Firm by Moser, David Elliott, PhD from Columbia University, 1970, 389 pages http://wwwlib.umi.com/dissertations/fullcit/7117527
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Beyond Rum and Corned Beef Politics: the Development of 'interactional Oppositional Consciousness' in the Mobilization of Grassroots Women in Guyana, South America by Nettles, Kimberly Denise, PhD from University of California, Los Angeles, 1998, 271 pages http://wwwlib.umi.com/dissertations/fullcit/9906085
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Broilers, Dairy Cattle, Fed Beef Cattle, Layers and Swine: Differences between Actual Production and Production with an 'optimum' Economic Utilization of Feed in Eleven
Dissertations 115
Regions of the United States, 1965 by Witt, Harry Gene, PhD from University of Florida, 1970, 194 pages http://wwwlib.umi.com/dissertations/fullcit/7113469 •
Cattlemen, Big Business, and Government: the Kansas Beef Industry, 1890-1940. by Wood, Charles L., PhD from University of Kansas, 1974, 343 pages http://wwwlib.umi.com/dissertations/fullcit/7506276
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Choice of Crossbreeding Systems for Commercial Beef Cattle Production by Leigh, Abisogun Olubode; PhD from University of Guelph (canada), 1973 http://wwwlib.umi.com/dissertations/fullcit/NK14008
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Commodity Price Determination and Transmission: an Analysis of the Farm-retail Pricing of U.s. Beef. by Ryan, Timothy John, PhD from University of Minnesota, 1978, 207 pages http://wwwlib.umi.com/dissertations/fullcit/7912072
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Comparing Experimental Production Systems under Risk Criteria: a Legume Based Beef Pasture System Versus a Nitrogen Fertilizer Grass Based System by Duffield, James Anthony, PhD from University of Georgia, 1987, 194 pages http://wwwlib.umi.com/dissertations/fullcit/8806784
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Comparison of Buffered Grazing Systems for Beef Cattle by Wolfe, Charles R., Iii; Ms from West Virginia University, 2002, 52 pages http://wwwlib.umi.com/dissertations/fullcit/1409764
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Composite Forecasting of the Annual Average Price of Beef Cattle Received by Farmers in the United States by Haden, Kimberly Lynn, PhD from Oklahoma State University, 1986, 173 pages http://wwwlib.umi.com/dissertations/fullcit/8709714
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Computer Simulation Model for Management Evaluation of Individual Animals in a Breeding Herd of Beef Cattle by Worthington, William Bowman, PhD from The University of Arizona, 1979, 438 pages http://wwwlib.umi.com/dissertations/fullcit/8003058
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Consumer and Retailer Demand for Quality Differentiated Beef by Lusk, Jayson Lee; PhD from Kansas State University, 2000, 131 pages http://wwwlib.umi.com/dissertations/fullcit/9970818
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Consumer Preferences for Public and Private Sector Certifications of Beef Products in the United States and the United Kingdom by Christensen, Bryan James; Mba from Utah State University, 2003, 105 pages http://wwwlib.umi.com/dissertations/fullcit/1412251
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Consumer Willingness-to-pay for Flavor in Beef Steaks: an Experimental Economics Approach by Umberger, Wendy Jeanne; PhD from The University of Nebraska Lincoln, 2001, 140 pages http://wwwlib.umi.com/dissertations/fullcit/3000466
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Costs, Loss, and Forecasting Error: an Evaluation of Models for Beef Prices by Teigen, Lloyd Douglas, PhD from Michigan State University, 1973, 243 pages http://wwwlib.umi.com/dissertations/fullcit/7320411
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Data Needs and Use for Orderly Production and Marketing in the Beef - Pork Sector by Trierweiler, John Edwin, PhD from The University of Nebraska - Lincoln, 1970, 141 pages http://wwwlib.umi.com/dissertations/fullcit/7017765
116 Beef
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Design and Application of an Econometric Model of the United States Beef Sector to Policy Analysis (macroeconomics) by Barefield, Danny Alan, PhD from Texas A&m University, 1993, 162 pages http://wwwlib.umi.com/dissertations/fullcit/9410706
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Designing a Dairy/beef Cattle Production Program, Attractive to the Youth of the Niger Delta Area of Nigeria by Yorama, Moses Tombari, Edd from Oklahoma State University, 1983, 169 pages http://wwwlib.umi.com/dissertations/fullcit/8325859
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Determination of Factors Causing Livery Flavor in Steaks from the Beef Loin and Chuck by Yancey, Edward Jacob, Ii; PhD from Kansas State University, 2002, 81 pages http://wwwlib.umi.com/dissertations/fullcit/3076129
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Developing a Multiperiod Linear Programming-simulation Farm Firm Growth Model: Application to a Central Kentucky Beef Cattle Farm. by Chien, Ying I., PhD from University of Kentucky, 1973, 163 pages http://wwwlib.umi.com/dissertations/fullcit/7401405
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Development of a Material Testing Protocol for Evaluation of Radio Frequency Transponder Effects on Bloom Time of Beef Loin Muscle by Vorst, Keith L.; Ms from Michigan State University, 2002, 73 pages http://wwwlib.umi.com/dissertations/fullcit/1410738
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Development of Alternative Approaches to Modeling U.s. Beef Production (united States, Gams Modeling) by Disney, William Terry, PhD from Auburn University, 1989, 262 pages http://wwwlib.umi.com/dissertations/fullcit/9109053
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Disequilibrium in Agricultural Markets: the U.s. Beef Sector by Ziemer, Rod Franklin, PhD from University of Georgia, 1981, 124 pages http://wwwlib.umi.com/dissertations/fullcit/8206316
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Dynamic Adjustment Models of the Alberta Beef Industry under Risk and Uncertainty by Mbaga, Msafiri Daudi; PhD from The University of Manitoba (canada), 2000, 115 pages http://wwwlib.umi.com/dissertations/fullcit/NQ53069
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Dynamic Pricing Relationships Within the Fresh Beef Subsector under Conditions of Structural Change by Stevens, Thomas Jay, Iii, PhD from University of Florida, 1993, 279 pages http://wwwlib.umi.com/dissertations/fullcit/9505647
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Dynamic Short-term Estimating and Forecasting Models for Wholesale Beef Price by Whyte, Charles Dudley, PhD from The Ohio State University, 1969, 141 pages http://wwwlib.umi.com/dissertations/fullcit/6922229
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Econometric Analysis of Colorado's Beef Industry by Liu, Zeng Rung, PhD from Colorado State University, 1970, 92 pages http://wwwlib.umi.com/dissertations/fullcit/7116272
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Econometric Analysis of Japanese Beef Supply and Demand by Furuya, Jun; PhD from University of Missouri - Columbia, 2000, 278 pages http://wwwlib.umi.com/dissertations/fullcit/9999284
Dissertations 117
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Economic Analysis of Alternative Approaches to Vertical Coordination in the Beef Production-marketing System. by Gauthier, Wayne Michael, PhD from Oklahoma State University, 1977, 311 pages http://wwwlib.umi.com/dissertations/fullcit/7801254
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Economic Analysis of Futuristic Beef Cattle and Forage Production Systems by Chafin, Donald Gray, PhD from The Ohio State University, 1973, 192 pages http://wwwlib.umi.com/dissertations/fullcit/7326782
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Economic Efficiency in Dairy and Beef Cattle Feeding by Olayide, Samson Olajuwon, PhD from University of California, Davis, 1967, 298 pages http://wwwlib.umi.com/dissertations/fullcit/6812362
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Economic Evaluation of Potato Waste As a Feed Ingredient for Beef Cattle Finishing Rations (by-product) by Turek, Paul S., PhD from Oregon State University, 1985, 95 pages http://wwwlib.umi.com/dissertations/fullcit/8506841
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Economic Feasibility of Synchronization of Estrus for Selected Beef Cattle Ranches by Deal, Emit Bernard, PhD from Oregon State University, 1969, 111 pages http://wwwlib.umi.com/dissertations/fullcit/6918350
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Economic Impacts of Growth Promotants in the Beef, Pork and Poultry Industries (agribusiness) by Buhr, Brian Lee, PhD from Iowa State University, 1992, 420 pages http://wwwlib.umi.com/dissertations/fullcit/9301998
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Economic Interaction between Wheat and Beef in the Southern Great Plains. by Harwell, Richard Lynn, PhD from Oklahoma State University, 1976, 171 pages http://wwwlib.umi.com/dissertations/fullcit/7705089
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Economic Strategies for Beef Cattle Production Applied to the Shenandoah Area of Virginia. by Chiang, Ying-chih, PhD from Virginia Polytechnic Institute and State University, 1973, 232 pages http://wwwlib.umi.com/dissertations/fullcit/7407077
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Economic Sustainability of Beef Cattle Ranching with Alternative Grazing Systems in Riparian Zones, Eastern Oregon by Abedin, Joynal, PhD from Oregon State University, 1995, 172 pages http://wwwlib.umi.com/dissertations/fullcit/9604288
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Economics of Alternative Beef Genotypes and Cattle Management/marketing Systems by Stokes, Kenneth Wayne, PhD from Texas A&m University, 1980, 263 pages http://wwwlib.umi.com/dissertations/fullcit/8101649
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Economics of Alternative Waste Management Systems Complying with Pollution Control Regulations on Beef Feedlots in Southwestern Minnesota. by Pherson, Carl Lennis, PhD from University of Minnesota, 1973, 160 pages http://wwwlib.umi.com/dissertations/fullcit/7410566
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Effect of Degradable Intake Protein, Harvest Management, Physical Processing and Genetics on Utilization of Corn, Barley and Whole-plant Corn Silage by Beef Cattle by Kennington, Lance Robert; PhD from University of Idaho, 2002, 150 pages http://wwwlib.umi.com/dissertations/fullcit/3055390
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Effect of Delaying Implant and Programmed Rate of Gain on Performance and Carcass Characteristics of Beef Steers by Scaglia Alonso, Guillermo; PhD from Texas A&m University, 2002, 130 pages http://wwwlib.umi.com/dissertations/fullcit/3072529
118 Beef
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Effect of Dietary Crude Protein Level and Degradability on Performance and Carcass Characteristics of Growing and Finishing Beef Calves by Gleghorn, Justin Finis; PhD from Texas Tech University, 2003, 84 pages http://wwwlib.umi.com/dissertations/fullcit/3083378
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Effects of Body Condition Score and Nutrition on Estrous Behavior and Endocrine Function in Beef Heifers and Cows by Lents, Clay Austin; PhD from Oklahoma State University, 2002, 126 pages http://wwwlib.umi.com/dissertations/fullcit/3066180
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Effects of Dietary Energy and Animal Frame Size on Feed Intake, Body Composition and Plasma Concentrations of Insulin and Leptin in Beef Steers by Ribeiro Filho, Claudio Crespo; PhD from Iowa State University, 2002, 122 pages http://wwwlib.umi.com/dissertations/fullcit/3073475
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Effects of Government Feed Grain Programs on Beef and Pork Prices and Costs to Consumers by Elledge, Barry Ward, PhD from North Carolina State University, 1970, 107 pages http://wwwlib.umi.com/dissertations/fullcit/7113969
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Effects of Heat and Acid Stress on Bacterial Populations of Beef, and on Susceptible and Multi-antimicrobial Resistant Salmonella Isolated from Beef by Bacon, Richard Todd; PhD from Colorado State University, 2002, 190 pages http://wwwlib.umi.com/dissertations/fullcit/3063975
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Effects of Live Cultures of Lactobacillus Acidophilus (strains Np45 and Np51) and Propionibacterium Freudenreichii on Performance, Carcass and Intestinal Characteristics, and Escherichia Coli 0157:h7 Shedding of Finishing Beef Steers by Elam, Nathan Andrew; PhD from Texas Tech University, 2003, 77 pages http://wwwlib.umi.com/dissertations/fullcit/3083377
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Effects of Sel-plex (organic Selenium) and Vitamin E on Performance, Immune Response, and Beef Cut Shelf Life of Feedlot Steers by Clyburn, Bradley Scott; PhD from Texas Tech University, 2002, 101 pages http://wwwlib.umi.com/dissertations/fullcit/3056065
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Effects of the European Economic Community Agricultural Policies on Argentine Exports of Beef by Liboreiro, Ernesto Saturnino, PhD from Michigan State University, 1970, 234 pages http://wwwlib.umi.com/dissertations/fullcit/7118238
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Effects of Various Frequencies of Supplementation and Urea Inclusion in Protein Supplements on Low-quality Forage Use, Ruminal Metabolism, and Performance of Beef Cattle by Farmer, Chance Garrett; PhD from Kansas State University, 2002, 205 pages http://wwwlib.umi.com/dissertations/fullcit/3076091
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Effects of What's the Beef/here's the Beef, an Educational Program to Address Animal Activist Concerns about Animal Agriculture, on Knowledge and Attitudes of Texas Agricultural Extension Agents-agriculture by Goodwin, Jeffery Layton, PhD from Texas A&m University, 1993, 132 pages http://wwwlib.umi.com/dissertations/fullcit/9328726
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Efficiencies and Impediments of Centrally Processed Retail Cuts from Boxed and Carcass Beef by Leafgreen, Mark Owen, PhD from Kansas State University, 1979, 128 pages http://wwwlib.umi.com/dissertations/fullcit/8005534
Dissertations 119
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Empirical Analyses of Price Relationships in the Live Beef Cattle Futures Market-implications for Primary Producers. by Erickson, Steven Paul, PhD from University of Illinois at Urbana-champaign, 1977, 204 pages http://wwwlib.umi.com/dissertations/fullcit/7714945
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Essays in the Beef Industry: Grid Prices, Meatpacking Firm Mergers, and Advertising Impacts on Beef Consumption by Lee, Jong-in; PhD from Oklahoma State University, 2000, 133 pages http://wwwlib.umi.com/dissertations/fullcit/9999911
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Estimated Cost Structure for New and Existing Specialized On-the-rail Beef Slaughter Plants in Mississippi by Wilson, John Crisler, PhD from Mississippi State University, 1981, 102 pages http://wwwlib.umi.com/dissertations/fullcit/8210096
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Estimating Normative Supply Schedules: an Alternative Model for Beef Cattle and Hogs in Northeast Missouri by Sanderson, John Timothy, PhD from University of Missouri - Columbia, 1969, 244 pages http://wwwlib.umi.com/dissertations/fullcit/6916104
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Estimation and Economic Analysis of Protein and Energy Utilization by Beef Steers. by Epplin, Francis Michael, PhD from Iowa State University, 1979, 87 pages http://wwwlib.umi.com/dissertations/fullcit/8000129
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Europe 1992: Effects of Animal Health Regulations on World Beef Trade (international Trade) by Forsythe, Kenneth Wayne, Jr., PhD from University of Missouri - Columbia, 1991, 197 pages http://wwwlib.umi.com/dissertations/fullcit/9133592
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Evaluation and Modeling of Cooking Parameters to Optimize Tenderness of Beef Biceps Femoris and Longissimus Lumborum Muscles by Obuz, Ersel; PhD from Kansas State University, 2003, 123 pages http://wwwlib.umi.com/dissertations/fullcit/3090377
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Evaluation of Alfalfa Leaf Meal As a Protein Source in Beef Cattle Diets by Zehnder, Chad Michael; PhD from University of Minnesota, 2002, 117 pages http://wwwlib.umi.com/dissertations/fullcit/3037495
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Evaluation of Beef Production in the Georgia Middle Coastal Plain. by Matsuda, Yoshiaki, PhD from University of Georgia, 1976, 203 pages http://wwwlib.umi.com/dissertations/fullcit/7626482
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Evaluation of Organic Salts and Spices for the Control of Clostridium Perfringens in Cooked Vacuum-packaged Ground Beef Products during Alternative Cooling Procedures by Sabah, Judith Regine; PhD from Kansas State University, 2003, 254 pages http://wwwlib.umi.com/dissertations/fullcit/3090384
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Evaluation of Serum Insulin-like Growth Factor Binding Proteins and the Insulinlike Growth Factor Binding Protein-2 Locus for Potential Associations with Growth, Carcass Merit and Meat Quality in Beef Cattle by Pagan, Melvin; PhD from Michigan State University, 2002, 115 pages http://wwwlib.umi.com/dissertations/fullcit/3053787
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Evolution, Role, and Impact of the Feedlot As an Institution in the Distribution of Beef by Alberts, Earl Duane, Dba from University of Colorado at Boulder, 1968, 249 pages http://wwwlib.umi.com/dissertations/fullcit/6904352
120 Beef
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Evolving Policies and Institutional Arrangements in the Canadian Agri-food Industry: an Analysis of Differential Development between the Dairy and Beef Livestock Sectors (agricultural Policy-making) by Chiotti, Quentin P., PhD from The University of Western Ontario (canada), 1991, 383 pages http://wwwlib.umi.com/dissertations/fullcit/NN71986
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Factors Determining Textural Characteristics of Restructured Beef by Bernal, Victor Manuel; PhD from University of Guelph (canada), 1988 http://wwwlib.umi.com/dissertations/fullcit/NL41201
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Farm Management under Uncertainty: Implications for Beef Cattle Production (target Motad, Hierarchical Decision Models) by Zimet, David Joseph, PhD from University of Florida, 1985, 151 pages http://wwwlib.umi.com/dissertations/fullcit/8615528
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Farm Plans and Supply Response Estimates for Indiana: Hog and Beef Cattle Farms by Hancock, William Oscar, PhD from Purdue University, 1966, 172 pages http://wwwlib.umi.com/dissertations/fullcit/6607431
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Firm Level Beef Supply: a Simulation and Linear Programming Application in East Texas by Angirasa, Aditi Kumar, PhD from Texas A&m University, 1979, 203 pages http://wwwlib.umi.com/dissertations/fullcit/8011919
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Foreign Imports and Firms' Dynamic Adjustment: the Case of the United States Beef Industry by Kim, Hanho, PhD from University of Minnesota, 1995, 111 pages http://wwwlib.umi.com/dissertations/fullcit/9537875
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Futures and Cash Price Relationships for Beef Cattle (causality) by Oellermann, Charles M., PhD from Purdue University, 1985, 176 pages http://wwwlib.umi.com/dissertations/fullcit/8520059
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Genetic Analysis of Production Traits for Improvement of National Beef Cattle Genetic Evaluations: Mature Weight, Body Condition Score, Hip Height, Birth Weight, and Weaning Weight by Rumph, Janice Michele; PhD from The University of Nebraska - Lincoln, 2002, 241 pages http://wwwlib.umi.com/dissertations/fullcit/3074098
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Genetic and Environmental Aspects of Maternal Ability in Beef Cattle by Crow, Gary H; PhD from The University of Saskatchewan (canada), 1982 http://wwwlib.umi.com/dissertations/fullcit/NK55997
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Genetic Evaluation of Calving Ease in a Multi-breed Beef Population by Wang, Yachun; PhD from University of Guelph (canada), 2003, 173 pages http://wwwlib.umi.com/dissertations/fullcit/NQ75996
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Genetic Markers for Genes Encoding Pit-1, Ghrh-receptor, and Igf-ii, and Their Association with Growth and Carcass Traits in Beef Cattle by Zhao, Qun; , PhD from The Ohio State University, 2002, 145 pages http://wwwlib.umi.com/dissertations/fullcit/3081981
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Genetic Relationships between Sex-specific Traits in Beef Cattle: Mature Body Size of Cows and Carcass Traits of Their Steer Relatives by Nephawe, Khathutshelo Agree; PhD from The University of Nebraska - Lincoln, 2003, 143 pages http://wwwlib.umi.com/dissertations/fullcit/3092579
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Genetics Factors in Postmortem Muscle Metabolism That Influence Beef Tenderness by Shanks, Bruce Cameron; PhD from South Dakota State University, 2002, 141 pages http://wwwlib.umi.com/dissertations/fullcit/3081146
Dissertations 121
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Growth Patterns and Distribution of Major Tissues in Beef Cattle by Mukhoty, Hari Moy; Advdeg from University of Alberta (canada), 1971 http://wwwlib.umi.com/dissertations/fullcit/NK08105
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Household Consumption Patterns of Beef Products: a Disaggregated Cross-sectional Analysis by Mulhim, Fahad Nasser, PhD from The University of Nebraska - Lincoln, 1985, 172 pages http://wwwlib.umi.com/dissertations/fullcit/8526629
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Identifying Implicit Collusion under Declining Output Demand: the Case of the United States Beef Packing Industry by Weliwita, Sakalasooriya Mudiyanselage Ananda, PhD from The University of Nebraska - Lincoln, 1995, 78 pages http://wwwlib.umi.com/dissertations/fullcit/9538658
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Impact of Socioeconomic Characteristics of United States Households on the Demand for Beef, Pork, Poultry, and All Meats by Nourbakhsh, Tahereh, PhD from University of Kentucky, 1994, 181 pages http://wwwlib.umi.com/dissertations/fullcit/9519760
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Implications of Changing Federal Food Safety Regulations on the Cost Structure of Beef Packers by Klein, Nicole Louise Chicoine, PhD from Kansas State University, 1996, 89 pages http://wwwlib.umi.com/dissertations/fullcit/9714462
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Implications of Joint Venture Contracting on the Structure of the Pacific Northwest Beef Industry by Dixon, Forrest Parry, PhD from University of Illinois at Urbanachampaign, 1979, 218 pages http://wwwlib.umi.com/dissertations/fullcit/8004158
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Implications of Korean Rice, Beef and Feed Grain Policy under the Transition from a Developing to a Developed Economy--1967 to 1986 (rice Policy, Beef Policy) by Lee, Sangmu, PhD from Michigan State University, 1990, 267 pages http://wwwlib.umi.com/dissertations/fullcit/9102705
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Implications of Open Trade in West Africa for the Beef Sector: Evidence from Ghana, Cote D'ivoire, Mali, and Burkina Faso by Asuming-brempong, Samuel; PhD from Michigan State University, 1999, 232 pages http://wwwlib.umi.com/dissertations/fullcit/9936525
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Indonesian High-value Food Product Market Analysis (food Products, Apples, Oranges, Grapes, Beef, Fast Food Industry) by Andayani, Sri Rejeki Muji, PhD from Oklahoma State University, 1995, 155 pages http://wwwlib.umi.com/dissertations/fullcit/9618370
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Induction of Cycling Status and Effect of Follicle Size on Fertility in Postpartum Beef Cows by Perry, George Allen, Jr.; PhD from University of Missouri - Columbia, 2003, 203 pages http://wwwlib.umi.com/dissertations/fullcit/3091956
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Information, Expectations, Market Efficiency and Welfare: Long-run Equilibrium in the Beef Market by Hertzler, Gregory Lloyd, PhD from University of California, Davis, 1982, 286 pages http://wwwlib.umi.com/dissertations/fullcit/8311955
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Injection-site Lesions in Beef Muscles and Study of the Chemistry Responsible for Green Discoloration by Roeber, Deborah Lynn; PhD from Colorado State University, 2002, 94 pages http://wwwlib.umi.com/dissertations/fullcit/3075379
122 Beef
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International Trade in Beef and Economic Development of Selected South American Countries. by Simpson, James Rodney, PhD from Texas A&m University, 1974, 269 pages http://wwwlib.umi.com/dissertations/fullcit/7421223
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International Trade in Selected Processed Foods and Beverages (beef, Beer, Economic, Marketing Theory, Distribution) by Ross, Mary Anne, PhD from University of Illinois at Urbana-champaign, 1985, 159 pages http://wwwlib.umi.com/dissertations/fullcit/8511668
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Interregional and Interseasonal Competition in the United States Beef Industry, 1967-an Integrated Analysis by Pendse, Dilipsinha Chintamani, PhD from Oregon State University, 1972, 198 pages http://wwwlib.umi.com/dissertations/fullcit/7203859
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Interregional Competition in the U. S. Cattle Feeding/fed-beef Economy - with Emphasis on the Southern Plains by Clary, Gregory Michael, PhD from Texas A&m University, 1982, 270 pages http://wwwlib.umi.com/dissertations/fullcit/8306762
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Interregional Flows of Slaughter Cattle, Carcass, Primal, and Retail Beef in the United States by Sullivan, James Dwight, PhD from University of Illinois at Urbana-champaign, 1970, 287 pages http://wwwlib.umi.com/dissertations/fullcit/7021070
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Interregional Price Flexibilities and Structural Changes in the United States Fed Beef Industry by Kalantar, Said Jamaladin, PhD from The University of Arizona, 1973, 99 pages http://wwwlib.umi.com/dissertations/fullcit/7330263
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Investigation of Nutritional and Metabolic Regulators of Puberty in Dairy and Beef Heifers by Lopez-ordaz, Rufino; PhD from New Mexico State University, 2002, 231 pages http://wwwlib.umi.com/dissertations/fullcit/3040630
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Korean Beef Import Demand and Impacts of Exchange Rate Changes by Sung, Myung-hwan, PhD from University of Missouri - Columbia, 1996, 78 pages http://wwwlib.umi.com/dissertations/fullcit/9717152
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Labor Relations, Technological and Structural Change in U.s. Beef Packing and Retailing (food Processing, Agricultural Policy, Boxed Beef, Marketing, United States) by Hiemstra, Stephen Wayne, PhD from Michigan State University, 1985, 314 pages http://wwwlib.umi.com/dissertations/fullcit/8607083
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Large Limited-menu Foodservice Firms: Market Structure Changes and Procurement Practices for Beef and Poultry by Schmelzer, John Raymond, PhD from Michigan State University, 1983, 282 pages http://wwwlib.umi.com/dissertations/fullcit/8315503
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Longevity, Lifetime Production and Stayability in Beef Cattle by Martinez, Gonzalo Enrique; PhD from The University of Nebraska - Lincoln, 2002, 195 pages http://wwwlib.umi.com/dissertations/fullcit/3074089
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Metabolic and Endocrine Effects of Anabolic Compounds in Growing Beef Steers by Gopinath, Ramachandran; PhD from The University of British Columbia (canada), 1983 http://wwwlib.umi.com/dissertations/fullcit/NK64931
Dissertations 123
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Methods and Costs of Distributing Beef to the Food-service Industry. by Stafford, Thomas Howard, PhD from Cornell University, 1973, 191 pages http://wwwlib.umi.com/dissertations/fullcit/7406355
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Micro Economic Approaches to Technical Change in the Canadian Beef Cattle Industry Two Studies of Crossbreeding As an Innovation by Kerr, William A; PhD from The University of British Columbia (canada), 1981 http://wwwlib.umi.com/dissertations/fullcit/NK55050
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Micro Economic Approaches to Technical Change in the Canadian Beef Cattle Industry: Two Studies of Crossbreeding As an Innovation by Kerr, William Alexander, PhD from The University of British Columbia (canada), 1981 http://wwwlib.umi.com/dissertations/fullcit/f398150
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Microeconomic Analysis of Opportunities for Increasing Beef Production: the Pampean Area, Argentina. by Mcgrann, James Michael, PhD from Texas A&m University, 1973, 338 pages http://wwwlib.umi.com/dissertations/fullcit/7321683
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Minimum Resource Decision Criteria to Attain a Specified Income Level for Kentucky Beef Producers. by Kelly, Alfred Brown, PhD from University of Kentucky, 1974, 162 pages http://wwwlib.umi.com/dissertations/fullcit/7526459
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Modeling Consumer Demand for a Quality Differentiated Product: the Japanese Beef Market by Gong, Hongguang, PhD from University of Kentucky, 1995, 162 pages http://wwwlib.umi.com/dissertations/fullcit/9536907
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Modeling Sugarcane and Beef Cattle Production Integration System by Ji, Fang, PhD from University of Hawaii, 1997, 133 pages http://wwwlib.umi.com/dissertations/fullcit/9801449
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Movement and the Removal of Nutritional Deficiencies: the Case of Beef in Nigeria. by Obot, Johnson Udo, PhD from The University of Oklahoma, 1977, 258 pages http://wwwlib.umi.com/dissertations/fullcit/7721391
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Multidimensional Goals of Farmers in the Beef Cattle and Dairy Industries by Basarir, Aydin; PhD from Louisiana State University and Agricultural & Mechanical College, 2002, 169 pages http://wwwlib.umi.com/dissertations/fullcit/3063042
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Natural Beef: Theoretical and Empirical Consumer Demand by Grannis, Jennifer Lynn; PhD from Colorado State University, 2001, 104 pages http://wwwlib.umi.com/dissertations/fullcit/3038637
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New Tests of Market Power in the Beef Packing Industry with Variable Proportions Technology by Muth, Mary Katherine, PhD from North Carolina State University, 1997, 142 pages http://wwwlib.umi.com/dissertations/fullcit/9809267
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Nitrogen and Phosphorus Utilization by Beef Cattle Fed Three Dietary Crude Protein Levels with Three Supplemental Urea Levels by Mcbride, Kevin Wayne; PhD from Texas Tech University, 2003, 115 pages http://wwwlib.umi.com/dissertations/fullcit/3083354
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Non-nested Tests and Agricultural Trade Models (beef Demand) by Lee, Jung-hee, PhD from Oklahoma State University, 1993, 100 pages http://wwwlib.umi.com/dissertations/fullcit/9327951
124 Beef
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Normative Production of Hogs, Beef Cattle and Other Farm Products in Iowa by Sharples, Jerry Alan, PhD from Iowa State University, 1967, 226 pages http://wwwlib.umi.com/dissertations/fullcit/6712995
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Nucleotide-facilitated Release of Inorganic Phosphate and Hycrolysed Adenosine Triphosphate from Beef Heart Mitochondrial Adenosine Triphosphatase by Beharry, Seelochan; PhD from Simon Fraser University (canada), 1986 http://wwwlib.umi.com/dissertations/fullcit/NL30813
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Number, Size, and Location of Beef Slaughter Plants in Michigan by Huie, John Mack, PhD from Michigan State University, 1970, 192 pages http://wwwlib.umi.com/dissertations/fullcit/7118226
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Nutritional Regulation of Reproduction and Ovarian Function in Postpartum Beef Cows by Ciccioli, Norberto Horacio; PhD from Oklahoma State University, 2002, 187 pages http://wwwlib.umi.com/dissertations/fullcit/3066165
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Ontogeny of the Somatotropin/insulin-like Growth Factor Axis in Beef Calves by Weston, Ashley Rebecca Schafer; Ms from Mississippi State University, 2002, 44 pages http://wwwlib.umi.com/dissertations/fullcit/1410612
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Optimal Beef Production Management Strategies for Hawaii: a Dynamic Programming Approach by Van Poollen, Hendrik Walter, PhD from University of Hawaii, 1981 http://wwwlib.umi.com/dissertations/fullcit/f398886
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Optimal Location of Beef Enterprises under Current and Projected Conditions--an Interregional Analysis by Crow, Joseph Richard, PhD from Oklahoma State University, 1972, 241 pages http://wwwlib.umi.com/dissertations/fullcit/7315085
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Policy and Structures of Japanese Import Demand for Beef and Feedgrains by Jesdapipat, Dusit, PhD from University of Illinois at Urbana-champaign, 1984, 215 pages http://wwwlib.umi.com/dissertations/fullcit/8502192
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Practical Methods of Increasing Intake by Beef Cattle on Grass (dactylis Glomerata) by Zippin, Sara A.; Msc from University of Guelph (canada), 2002, 109 pages http://wwwlib.umi.com/dissertations/fullcit/MQ71843
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Preweaning Performance of Range Beef Calves and Factor Analysis of Prebreeding Traits of Cow and Offspring by Ahunu, Benjamin Kwadjo; PhD from University of Alberta (canada), 1985 http://wwwlib.umi.com/dissertations/fullcit/NK67505
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Price Relationships among Selected Wholesale Beef and Pork Cuts by Hacklander, Duane Donald, PhD from Michigan State University, 1971, 163 pages http://wwwlib.umi.com/dissertations/fullcit/7131217
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Price Spreads for Beef: a Failing Concept (calculation Methodology, U.s. Department of Agriculture) by Lawrence, Albert Earle, Jr., PhD from University of Missouri Columbia, 1992, 301 pages http://wwwlib.umi.com/dissertations/fullcit/9307427
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Price Stabilization, Bilateral Trade and Institutional Constraints: the Case of Beef in Australia and the United States by Reeves, George Wheatley, PhD from University of California, Davis, 1979, 431 pages http://wwwlib.umi.com/dissertations/fullcit/8016780
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Producer Adoption of Alternative Beef Cattle Production and Marketing Practices: a Statistical, Econometric, and Financial Analysis by Lacy, Richard Curtis; PhD from Mississippi State University, 2001, 217 pages http://wwwlib.umi.com/dissertations/fullcit/3030261
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Production Planning for Extensive Beef Farmers in South Africa by Meyer, Denise Helen, Dbl from University of South Africa (south Africa), 1987 http://wwwlib.umi.com/dissertations/fullcit/f4250404
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Quality Factors Affecting the Value of Beef in Kenya: an Assessment of Relevant Attributes and Alternate Methodologies by Karugia, Joseph Thuo, PhD from University of Alberta (canada), 1997, 133 pages http://wwwlib.umi.com/dissertations/fullcit/NQ23002
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Quantitative Detection of Escherichia Coli O157:h7 in Ground Beef by the Polymerase Chain Reaction Incorporating Immunomagnetic Separation by Guan, Jiewen; PhD from University of Massachusetts Amherst, 2002, 121 pages http://wwwlib.umi.com/dissertations/fullcit/3039361
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Quarterly Structure of the Argentine Beef Cattle Economy: a Short Run Model, 19601970 by Nores, Gustavo Adolfo, PhD from Purdue University, 1972, 212 pages http://wwwlib.umi.com/dissertations/fullcit/7230947
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Quasi-rational Expectations, an Alternative to Fully Rational Expectations: an Application to Modeling United States Beef Cattle Supply by Fornari, Ilaria, PhD from University of Pennsylvania, 1994, 176 pages http://wwwlib.umi.com/dissertations/fullcit/9427537
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Recent Protectionism in Agriculture: the United States Beef and Sugar Cases by Allen, Roy Evan, PhD from University of California, Berkeley, 1983, 87 pages http://wwwlib.umi.com/dissertations/fullcit/8413301
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Reproductive Function in Beef Cows and Ewes during the Postpartum Period by Sharpe, Paul Herbert; PhD from The University of Saskatchewan (canada), 1984 http://wwwlib.umi.com/dissertations/fullcit/NK65327
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Restaurant Beef Steak Consumption Behavior Measured by an Expanded Rational Expectations Model by Crockett, Kathryn Lynn, PhD from Texas Tech University, 1997, 100 pages http://wwwlib.umi.com/dissertations/fullcit/9725909
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Safety and Quality Assessment of Beef Exposed to Low Levels of Ammonia by Alsahal Al-shathry, Abdulaziz Abdullah; PhD from Kansas State University, 2003, 169 pages http://wwwlib.umi.com/dissertations/fullcit/3090341
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Short-run Beef Demand and Supply in the United States. by Usman, Mohammad, PhD from Colorado State University, 1976, 116 pages http://wwwlib.umi.com/dissertations/fullcit/7712071
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Short-term Forecasting Models for Average Monthly Prices of Wholesale Beef by Jones, Lonnie Lee, PhD from The Ohio State University, 1967, 147 pages http://wwwlib.umi.com/dissertations/fullcit/6716293
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Simulation of Cattle Cycle Demography: Cohort Analysis of Recruitment and Culling Decisions in the National Beef Cow Herd by Nordblom, Thomas Lee, PhD from Oregon State University, 1982, 286 pages http://wwwlib.umi.com/dissertations/fullcit/8128574
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Simultaneous Equations System Estimation: an Application in the Cattle-beef Sector. by Unger, Samuel Galen, PhD from Michigan State University, 1966, 218 pages http://wwwlib.umi.com/dissertations/fullcit/6614181
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Skillful Butchers in a Deskilled Packinghouse: an Ethnographic Study of a Boxedbeef Factory by Erickson, Kenneth Cleland, PhD from University of Kansas, 1995, 172 pages http://wwwlib.umi.com/dissertations/fullcit/9544829
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Socio-economic Factors and Marketability of Carabeef in Central Luzon by Marzan, Eduardo Gallardo, Jr., PhD from Kansas State University, 1981, 96 pages http://wwwlib.umi.com/dissertations/fullcit/8201601
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Some Adaptive Control Models for the Analysis of Economic Policy: United States Beef Trade Policy by Freebairn, John William, PhD from University of California, Davis, 1972, 341 pages http://wwwlib.umi.com/dissertations/fullcit/7319118
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Some Theoretical Considerations for Futures Trading in Commodities Requiring Transformation Services: the Case of Live Beef Futures by Ward, Ronald Wayne, PhD from Iowa State University, 1970, 233 pages http://wwwlib.umi.com/dissertations/fullcit/7107339
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Structural Change in the Retail Demand for Beef, Chicken and Pork: an Application of Gradual Switching Regression (segmented Regression, Varying Parameters) by Frank, Michael Dean, PhD from University of Illinois at Urbana-champaign, 1984, 138 pages http://wwwlib.umi.com/dissertations/fullcit/8502143
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Studies on the Onset of Warmed-over Flavor in Ground Beef Products and the Use of M-s Based Electronic Nose in Differentiating Beef Products by Mulla, Zohair Shoroz; PhD from The Ohio State University, 2002, 198 pages http://wwwlib.umi.com/dissertations/fullcit/3072919
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Superfetation in Beef Cattle by Carter, Joel Andrew; PhD from Louisiana State University and Agricultural & Mechanical College, 2002, 199 pages http://wwwlib.umi.com/dissertations/fullcit/3069702
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Supply and Demand for Slaughter Beef in the U.S.: a Disaggregated Econometric Approach. by Ospina, Enrique, PhD from Texas A&m University, 1978, 145 pages http://wwwlib.umi.com/dissertations/fullcit/7817203
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Technological Change and Agribusiness Structure: the Beef System by Mcginity, Richard Charles, Dba from Harvard University, 1980, 288 pages http://wwwlib.umi.com/dissertations/fullcit/8020471
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The Beef Delivery System: Optimal Plant Sizes, Locations, and Product Flows from a Normative Perspective. by Hafer, John Charles, PhD from The University of Nebraska Lincoln, 1979, 170 pages http://wwwlib.umi.com/dissertations/fullcit/7920992
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The Beef Trust: Antitrust Policy and the Meat Packing Industry, 1902-1922 by Gordon, David, PhD from The Claremont Graduate University, 1983, 370 pages http://wwwlib.umi.com/dissertations/fullcit/8321050
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The Bolivian Beef Cattle Industry: Effects of Transportation Projects upon Plant Location and Product Flows in Beni by Ampuero-ramos, Luis A., PhD from Iowa State University, 1981, 242 pages http://wwwlib.umi.com/dissertations/fullcit/8123114
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The Comparative Advantage of the Michigan Beef Industry's Feedlot Sector by Wachenheim, Cheryl Joy, PhD from Michigan State University, 1994, 268 pages http://wwwlib.umi.com/dissertations/fullcit/9512158
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The Contrasted Effects of Quota, Autarky and Free Trade Policies on United States Beef Production and Prices by Hunt, Robert Devere, PhD from University of Minnesota, 1972, 198 pages http://wwwlib.umi.com/dissertations/fullcit/7232298
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The Decline of German-american Friendship: Beef, Pork, and Politics, 1890-1906 by Crouse, Janet Kay Wellhousen, PhD from University of Delaware, 1980, 564 pages http://wwwlib.umi.com/dissertations/fullcit/8019915
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The Development of a Modern Agricultural Enterprise: Beef Cattle Farming in Ontario, 1870-1924 by Derry, Margaret Elsinor, PhD from University of Toronto (canada), 1997, 386 pages http://wwwlib.umi.com/dissertations/fullcit/NQ27909
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The Economic Effects on Beef Production of Feeding Young Bulls, Administering Growth Stimulants, and Crossing British Breeds. by Davison, Cecil Wyman, PhD from University of Illinois at Urbana-champaign, 1976, 176 pages http://wwwlib.umi.com/dissertations/fullcit/7624064
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The Economic Impact of Applying Hypothetical Nonpoint Source Pollution Controls to Hog and Beef Feeding in Illinois. by Stucker, Thomas Arnold, Jr., PhD from University of Illinois at Urbana-champaign, 1976, 264 pages http://wwwlib.umi.com/dissertations/fullcit/7709203
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The Economics of Alternative Fresh Beef Distribution Systems by Diaz-martinez, Jose Luis, PhD from Texas A&m University, 1984, 221 pages http://wwwlib.umi.com/dissertations/fullcit/8417733
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The Economics of Beef Cow Herds in Northeastern Minnesota by Wells, Arnold Robert, PhD from University of Minnesota, 1966, 115 pages http://wwwlib.umi.com/dissertations/fullcit/6714687
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The Economics of Milk and Beef Production in the Humid Tropics: a Case Study San Carlos County, Costa Rica by Aguirre, Juan Antonio, PhD from Cornell University, 1969, 367 pages http://wwwlib.umi.com/dissertations/fullcit/6921599
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The Effect of the Hot-boning Processing Technique on the Cost Structure and Distribution System of the U.s. Beef Industry. by Webb, Shwu-eng Hwang, PhD from University of Arkansas, 1979, 196 pages http://wwwlib.umi.com/dissertations/fullcit/7919222
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The Effects of Alternative Beef Cattle Finishing Systems on Farm Income Potential and Resource Utilization in Tennessee by Anderson, James Marshal, PhD from The University of Tennessee, 1969, 172 pages http://wwwlib.umi.com/dissertations/fullcit/7007543
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The Effects of Diet and Weight on Induction of Puberty and Fertility Response in Yearling Beef Heifers by Baptiste, Quinn Stephan; Ms from West Virginia University, 2002, 63 pages http://wwwlib.umi.com/dissertations/fullcit/1410828
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The Effects of Selected Water Pollution Control Rules on the Simulated Behavior of Beef Feedlots, 1974-85. by Forster, David Lynn, PhD from Michigan State University, 1974, 219 pages http://wwwlib.umi.com/dissertations/fullcit/7507165
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The Effects of Strip Grazing Stockpiled Permanent Pasture on the Performance of Non-lactating, Gestating Beef Cows by Fleming, Jennifer Raeanne; Msc from University of Guelph (canada), 2002, 122 pages http://wwwlib.umi.com/dissertations/fullcit/MQ65927
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The Effects of Various Tenure and Tax Management Strategies on Organization of Beef Cattle Ranches in the Gulf Coast Area of Central Florida by Brodnax, Henry Doss, Jr., PhD from University of Florida, 1972, 194 pages http://wwwlib.umi.com/dissertations/fullcit/7329164
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The Epidemiology of Acute Undifferentiated Diarrhea of Beef Calves in Western Canada by Acres, Stephen Douglas; PhD from The University of Saskatchewan (canada), 1977 http://wwwlib.umi.com/dissertations/fullcit/NK31675
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The Epidemiology of Shiga-toxigenic Escherichia Coli O157:h7 in Louisiana Dairy Cattle, Beef Cattle, and White-tailed Deer by Dunn, John Robert; PhD from Louisiana State University and Agricultural & Mechanical College, 2003, 171 pages http://wwwlib.umi.com/dissertations/fullcit/3085672
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The Evaluation of Seven Microsatellite Markers and Real Time Ultrasound Information As Tools for Selecting Animals for Improved Carcass Characteristics and Beef Tenderness by Barham, Brett Lee; PhD from Texas Tech University, 2002, 132 pages http://wwwlib.umi.com/dissertations/fullcit/3069177
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The Feasibility of an Informaiton System: the Beef Feedlot Case by Nelson, A. Gene, PhD from Purdue University, 1969, 130 pages http://wwwlib.umi.com/dissertations/fullcit/7003947
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The Feasibility of Beef Cattle Feedlots in Argentina: Methodology of Economic Evaluation. by Zulberti, Carlos Alberto, PhD from Cornell University, 1974, 182 pages http://wwwlib.umi.com/dissertations/fullcit/7427533
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The Impact of Quantitative and Qualitative Restrictions on World Markets: the Case of Ec Beef and Dairy Policies (european Community) by Tsolakis, Dimitris A., PhD from University of California, Berkeley, 1993, 173 pages http://wwwlib.umi.com/dissertations/fullcit/9430719
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The Impact of Separating Fed from Nonfed Beef in an Econometric Simulation. by Kamal-abdou, Dyaa Kamal Abdou Ahmed, PhD from Iowa State University, 1975, 151 pages http://wwwlib.umi.com/dissertations/fullcit/7609595
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The Impact of Transfer Cost and Trade Policies on International Trade in Beef, 19671980. by Mack, Friedrich Georg, PhD from Texas A&m University, 1973, 267 pages http://wwwlib.umi.com/dissertations/fullcit/7401033
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The Impact on Consumers and Cattle Producers of Changes in Beef Processing Costs (input Substitution, Retail Ready, Boxed, Economic Surplus, Log Linear Displacement Model) by Mullen, John Denis, PhD from Texas A&m University, 1985, 128 pages http://wwwlib.umi.com/dissertations/fullcit/8605188
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The Inhibition of Beef Liver Carboxylesterases by Organophosphorus Pesticides by Villeneuve, David Camille; Advdeg from Mcgill University (canada), 1969 http://wwwlib.umi.com/dissertations/fullcit/NK03987
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The Inhibition of Heterocyclic Aromatic Amine Formation in Ground Beef Patties Using Tart Cherries and Fractions from Tart Cherries (prunus Cerasus) by Rodgers, William John, Iv; PhD from Michigan State University, 2002, 110 pages http://wwwlib.umi.com/dissertations/fullcit/3053800
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The Metabolism of Folylpolyglutamates in Beef Liver by Vickers, Philip Jonathan; PhD from University of Toronto (canada), 1986 http://wwwlib.umi.com/dissertations/fullcit/NL34148
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The Natural Resource Factors of Nevis and Their Role in Beef Production Systems with Special Emphasis on Fodder Supplies by Edwards, Linnell M; PhD from Mcgill University (canada), 1975 http://wwwlib.umi.com/dissertations/fullcit/NK24311
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The North American Market for Beef: Analysis of Future Market Dimensions and Competitive Relationships. by Andersen, Richard Svend, PhD from The Ohio State University, 1975, 301 pages http://wwwlib.umi.com/dissertations/fullcit/7603368
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The Politics of Argentine Beef, 1900-1946 by Smith, Peter Hopkinson, PhD from Columbia University, 1966, 480 pages http://wwwlib.umi.com/dissertations/fullcit/7006703
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The Relationship of Selected Variables to Consumer Knowledge of Beef in Selected Areas of Mississippi. by Tucker, Duane H., Edd from The Louisiana State University and Agricultural and Mechanical Col., 1974, 96 pages http://wwwlib.umi.com/dissertations/fullcit/7424808
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The Relevant Geographic Market Area for Fed Cattle and the Changing Structure of the Beef Packing Industry by Schultz, Margaret Marstall, PhD from Iowa State University, 1988, 184 pages http://wwwlib.umi.com/dissertations/fullcit/8825953
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The Welfare Economics and the Political Economy of Japanese Beef Trade Liberalization: an Empirical Application of New Political Economy Theory by Jeong, Kyeong-soo, PhD from University of Illinois at Urbana-champaign, 1995, 184 pages http://wwwlib.umi.com/dissertations/fullcit/9543612
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The Welfare Effects in the United States of Removing Restrictions on Beef Imports. by Phillips, Ned Hansen, PhD from The Ohio State University, 1976, 312 pages http://wwwlib.umi.com/dissertations/fullcit/7710585
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Thermomechanical Properties of Beef Muscle by Findlay, Christopher J; PhD from University of Guelph (canada), 1985 http://wwwlib.umi.com/dissertations/fullcit/NK65583
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Transportation between Sudan and Libya As a Means for Socio-economic Development: Beef and Oil. by Elnigoumi, Hosni Mohamed, PhD from University of Maryland College Park, 1974, 199 pages http://wwwlib.umi.com/dissertations/fullcit/7501803
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U.s. Agricultural Policy and the Demand for Imported Beef by Martin, William John, PhD from Iowa State University, 1982, 352 pages http://wwwlib.umi.com/dissertations/fullcit/8307769
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Use of Genetically Modified Carnobacterium Piscicola to Control Escherichia Coli O157:h7 in Vacuum-packaged Ground Beef by Watters, Douglas John; Msc from University of Alberta (canada), 2002, 91 pages http://wwwlib.umi.com/dissertations/fullcit/MQ69774
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Validation of a Static Chamber Steam Pasteurization(tm) System for Decontaminating Beef Carcasses; Development of Food Safety Educational Materials for Delivery Through Mediated Formats by Retzlaff, Deanna Devereaux; PhD from Kansas State University, 2002, 247 pages http://wwwlib.umi.com/dissertations/fullcit/3059653
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Variance Component Estimation for Reproductive Traits and Analyses of Myofibrillar Proteins and Age at Puberty in Angus Beef Cattle Divergently Selected for Blood Serum Insulin-like Growth Factor I Concentration by Yilmaz, Ahmet; PhD from The Ohio State University, 2003, 162 pages http://wwwlib.umi.com/dissertations/fullcit/3088898
Keeping Current Ask the medical librarian at your library if it has full and unlimited access to the ProQuest Digital Dissertations database. From the library, you should be able to do more complete searches via http://wwwlib.umi.com/dissertations.
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CHAPTER 5. PATENTS ON BEEF Overview Patents can be physical innovations (e.g. chemicals, pharmaceuticals, medical equipment) or processes (e.g. treatments or diagnostic procedures). The United States Patent and Trademark Office defines a patent as a grant of a property right to the inventor, issued by the Patent and Trademark Office.8 Patents, therefore, are intellectual property. For the United States, the term of a new patent is 20 years from the date when the patent application was filed. If the inventor wishes to receive economic benefits, it is likely that the invention will become commercially available within 20 years of the initial filing. It is important to understand, therefore, that an inventor’s patent does not indicate that a product or service is or will be commercially available. The patent implies only that the inventor has “the right to exclude others from making, using, offering for sale, or selling” the invention in the United States. While this relates to U.S. patents, similar rules govern foreign patents. In this chapter, we show you how to locate information on patents and their inventors. If you find a patent that is particularly interesting to you, contact the inventor or the assignee for further information. IMPORTANT NOTE: When following the search strategy described below, you may discover non-medical patents that use the generic term “beef” (or a synonym) in their titles. To accurately reflect the results that you might find while conducting research on beef, we have not necessarily excluded non-medical patents in this bibliography.
Patents on Beef By performing a patent search focusing on beef, you can obtain information such as the title of the invention, the names of the inventor(s), the assignee(s) or the company that owns or controls the patent, a short abstract that summarizes the patent, and a few excerpts from the description of the patent. The abstract of a patent tends to be more technical in nature, while the description is often written for the public. Full patent descriptions contain much more information than is presented here (e.g. claims, references, figures, diagrams, etc.). We will
8Adapted from the United States Patent and Trademark Office: http://www.uspto.gov/web/offices/pac/doc/general/whatis.htm.
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tell you how to obtain this information later in the chapter. The following is an example of the type of information that you can expect to obtain from a patent search on beef: •
Absorbent food product support Inventor(s): Posson; Jean ("La Source" Vieille Route de Cholet, Trementines 49340, FR) Assignee(s): none reported Patent Number: 6,079,555 Date filed: November 12, 1997 Abstract: A support for food products includes a cardboard support on which an impermeable layer of plastic material is applied. The layer of plastic material can be of the polyethylene type, for example. The impermeable layer has perforations that provides for the absorption of exudate and any other liquid from food product support. The support advantageously can form the bottom of a liquid-tight boat-shaped tray for packaging, storing and/or displaying of meat products, such as poultry of slices of beef, for example. Excerpt(s): This invention relates to the field of packaging. It concerns more particularly a food product support of the boat-shaped tray type with liquid-tight corners, for example, intended in particular for the packing of meat products and their packaging, storage or display for sale. This cardboard support is of the type having an impermeable contact layer in the form of a food-product polyethylene film for example. The nature of this film ensures the packaging's imperviousness. It advantageously enhances sealing, particularly at the corners, thereby preventing liquid or exudate seeping from the packaged product from staining the periphery of the packaging and its immediate external environment. On the other hand, this enhancement of sealing limits dissipation of the product's liquid exudate. This biological liquid stagnates in the bottom of the boat-shaped tray and promotes development of bacteria. This particular aspect limits the conservation time of products and can influence their taste qualities. Web site: http://www.delphion.com/details?pn=US06079555__
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Apparatus for shaping cooked meat Inventor(s): Secord; John L. (2711 Horton Rd., Jackson, MI 49203) Assignee(s): none reported Patent Number: 5,957,039 Date filed: May 1, 1997 Abstract: Meat, particularly beef prime rib, of an elongated form having ends is, prior to cooking, shaped at its ends by substantially flat retaining elements whereby the ends are maintained substantially perpendicular to the longitudinal length of the meat form wherein, upon cooking, the meat form will retain the cooked form having "squared" ends. A variety of devices may be employed to engage and shape the meat form ends, and in most instances, the meat form will be encased within a heat shrunk bag, and may also be encased within mesh netting. Excerpt(s): The invention pertains to the process and apparatus for shaping elongated meat forms during cooking wherein the meat form will be shaped to have substantially squared ends and will retain such configuration after cooking. A variety of devices are
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proposed for the shaping of the meat form during cooking. Beef prime rib is often encased within heat shrunk bags or envelopes prior to cooking. The use of such envelopes aids in shaping the longitudinal cross sectional configuration of the meat form, retains juices during cooking, and has other advantageous attributes. Also, it is known to encompass meat such as beef prime rib with a mesh or net wherein the net aids in the cross sectional shaping of the meat form during cooking, and it is common to employ, simultaneously, a heat shrinkable envelope and mesh netting to encompass a long beef prime rib muscle during cooking. Such a circumferentially encased prime rib will preferably have a pear cross sectional configuration, but the chuck and loin ends of the boneless beef rib muscle will become generally flattened and somewhat pointed wherein the ends of the form are thin and generally unusable. Web site: http://www.delphion.com/details?pn=US05957039__ •
Artificial media for rearing entomophages comprising cooked, whole egg Inventor(s): Cohen; Allen C. (12333 S. Shoshoni Dr., Phoenix, AZ 85044) Assignee(s): none reported Patent Number: 5,834,177 Date filed: July 16, 1996 Abstract: An improved artificial diet or growth medium for rearing entomophages (predatory arthropods and parasitic insects). The growth medium is composed of a mixture of (a) an adherent, fibrous retention substrate, (b) a protein-lipid paste, and (c) a liquid, and provides nutrients in a stabilized form in amounts and proportions effective to support growth of entomophages. An exemplary formulation is a mixture of adherent, fibrous cooked whole egg, ground beef and beef liver protein-lipid paste, and water. The growth medium is suitable for mass production of entomophages at a reasonable cost for use as biological control agents, and is well suited for rearing entomophages that feed by the process of extra-oral digestion. Excerpt(s): The present invention relates to an improved artificial diet or growth medium for rearing entomophages (predatory arthropods and parasitic insects). The growth medium of the invention is suitable for mass production of entomophages at a reasonable cost for use as biological control agents. In the United States and throughout the world, the application of synthetic chemical insecticides is the primary method of controlling insect pests of many agricultural commodities, including food, fiber, and ornamental crops. However, there is an increasing interest in reducing the use of chemical pesticides and fertilizers and to make agriculture more sustainable. Biological control is recognized as the best alternative to the use of chemical insecticides for controlling insect pests. A major stumbling block to using biological control on a large scale as an alternative to pesticides is that it has been impossible to produce adequate numbers of predatory insects to effect reduction of large outbreaks of pest populations. For example, arthropod predators and parasites have been used successfully for decades to control insect pests, however, the scale of their use has been limited because of inadequate methods to artificially produce these predatory insects. Thus, one of the greatest needs in the field of biological control of insects is the mass production an insect's natural enemies at a reasonable cost. However, despite intensive research for many years on artificial media suitable for rearing predatory insects, it is still necessary to rear these beneficial insects on their natural hosts/prey or on unnatural factitious hosts. These classical methods are too expensive to allow large scale use of beneficial insects in commercial agriculture.
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Web site: http://www.delphion.com/details?pn=US05834177__ •
Automated high throughput E. coli o157:H7 PCR detection system and uses thereof Inventor(s): Oberst; Richard D. (Manhattan, KS) Assignee(s): Kansas State University Research Foundation (Manhattan, KS) Patent Number: 6,268,143 Date filed: August 4, 1999 Abstract: The present invention describes the development and evaluation of the sensitivity and specificity of a PCR-based 5' nuclease assay for presumptively detecting E. coli O157:H7 DNA. The specificity of the eaeA-based, 5' nuclease assay system was sufficient to correctly identify all E. coli O157:H7 strains evaluated, mirroring the previously described specificity of the PCR primers. The SZ-primed, eaeA-targeted, 5' nuclease detection assay was capable of rapid, semiautomated, presumptive detection of E. coli O157:H7 when.gtoreq.10.sup.3 CFU/ml were present in modified tryptic soy broth (mTSB) or modified E. coli broth (mEC), and when.gtoreq.10.sup.4 CFU/ml were present in ground beef-mTSB mixtures. Incorporating an immunomagnetic separation step (IMS), followed by a secondary enrichment culturing step and with DNA recovery, improved the detection threshold to.gtoreq.10.sup.2 CFU/ml. Excerpt(s): The present invention relates generally to the fields of microbiology and molecular biology of E. coli. More specifically, the present invention relates to the development and evaluation of the sensitivity and specificity of a PCR-based 5' nuclease assay for presumptively detecting E.coli O157:H7 DNA and the uses of such assay. Enterohemorrhagic Escherichia coli O157:H7 is an important human pathogen that is predominantly associated with hemorrhagic colitis and the more severe complications of hemolytic uremic syndrome. Although human to human transmission of E. coli O157:H7 has been demonstrated (25), most infections have been associated with the consumption of contaminated ground beef, milk, water, produce, and apple juice products that have been improperly handled, stored, or cooked (1,5,7,15,18,19,25,43). The primary reservoir is believed to be cattle (24,27). However, a clear understanding of the farm ecology of E. coli O157:H7 is lacking, partly because of the low detected prevalence in individual cattle and herds (20,40,55) and the low infectious dosage required for human infections (25,53). Established methods for recovering and identifying E. coli O157:H7 from foods and feces have been hindered by the inability to specifically and rapidly detect small numbers of organisms from complex matrices and background microflora. Although the inclusion of pre-enrichment incubations and immunomagnetic separation (IMS) (6,9,11,16,22,31,44,48) and additional selective subculturing or secondary enrichment incubations (12,14,30) have been reported to increase the detection rate of E. coli O157:H7 from foods and fecal specimens, these methods are dependent on isolating individual colonies from selective and/or indicator media and then characterizing them in immunological and biochemical/fermentation reactions. Immunological assays are used to determine if the O157 somatic and H7 flagellar antigens are present, while the biochemical/fermentation reactions determine the genus and species of the isolate in classical taxonomic fashion. Combined with the initial replication steps in the isolation process, the current E. coli O157:H7 identification process takes upwards of 5 or more days to complete. This adds considerably to the costs required to determine whether a sample contains E. coli O157:H7, and is a limiting factor in doing more E. coli O157:H7 tests. Web site: http://www.delphion.com/details?pn=US06268143__
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Carbon dioxide atmosphere modifiers for packaging Inventor(s): Darnett; Rod (Banora Waters, AU), Matthews; Andrew Ernest (Greer, SC), Snowball; Thomas Erick (Bonogin, AU) Assignee(s): Sealed Air (NZ) Limited (Hamilton, NZ) Patent Number: 6,592,919 Date filed: April 9, 2001 Abstract: A device or sachet (3) for maintaining or modifying the atmosphere in a package suitable for meat, beef, lamb, pork, etc. the device including at least two containing layers (4, 5), a moisture activated chemical substance (6) contained by the containing layers, and at least one absorbent layer (7). Moisture within the package is soaked up by the absorbing layer. The moisture is then transferred from the absorbing layer to permeate through a micro-porous layer (5) as water vapor and activate the chemicals. The gas produced by the chemicals then passes through the sachet and into the package's atmosphere. This modifies the atomosphere to ensure that there is an adequate quantity of CO.sub.2 for achieving the desired shelf life of the packaged food. Excerpt(s): This invention relates to methods and apparatus used in packaging. More particularly, the principles of the present invention relate to the packaging of food products such as meat using atmosphere modifiers. Reference to the packaging of meat should not be seen to be limited as the principles of the present invention may be equally applied to the packaging of other food products. The export and domestic consumption of meat, such as beef, lamb, chicken and other meats, provides a significant source of revenue for many countries. It is therefore important that this product arrives at its destination having the highest possible quality. It therefore follows that packaging methods used to contain the meat in transit must be of high quality in order to keep the meat in a desired state. Web site: http://www.delphion.com/details?pn=US06592919__
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Composition containing peptides and nucleic acids and methods of making same Inventor(s): Kochel; Bonawentura (Wroclaw, PL) Assignee(s): Immune Modulation Maximum (New York, NY) Patent Number: 5,849,196 Date filed: October 7, 1996 Abstract: An improved composition containing peptides and nucleic acids has active components, i.e., which heighten the phagocytic activity f neutrophils, consisting of molecules with a molecular weight of at least 8 kDa, and preferably at least 15 kDa. The active components comprise peptides without aromatic portions and will absorb light at an absorption band of.DELTA.lambda.=200-235 mn,.lambda.sub.max =205 nm, in the UV spectrum. The composition is nontoxic and is formulated using casein, blood albumin, beef peptone, nucleic acid (RNA) and a base such as sodium hydroxide. The composition stimulates phagocytic activity of neutrophils if used at sufficient concentrations. A separate composition is obtained using the same components of manufacture, but filtering or centrifuging the composition to a molecular weight of <815 kDa which inhibits phagocytic activity of neutrophils for application in treating auto immune diseases.
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Excerpt(s): The invention relates to a novel composition containing peptides and nucleic acid which is useful as antiviral agent and as an agent useful in treating auto immune diseases, and to methods of formulating and utilizing same. More particularly, the invention pertains to such a composition which is modified to have an improved ability to stimulate phagocytosis in humans for treatment of viruses and the like, and to methods of formulating and utilizing same. In the art there is at least one conventionally known composition containing peptides and nucleic acids distributed under the trademark Reticulose.TM., which has been used as antiviral agent for humans in relation to treatment of viral infections/diseases such as influenza, herpes, infectious mononucleosis, hepatitis A and B, and most recently HIV. The known composition is referred to as "conventional composition " hereinafter. See Anderson R. H. & Thompson R. N., Treatment of Viral Syndromes With A Lipo-protein Nucleic Acid Formulation (Reticulose), VIRGINIA MED. MONTH. 84, 347-353, 1957; Wegryn S. P., Marks R. A. and Baugh J. R., Herpes Gestations, Am J. Obst. & Gynecol. 79,812-814, 1960; Reynolds M. R., Generalized Vaccinia Successfully Treated With Lipoprotein-Nucleic Acid Complex (Reticulose) Arch Pediatrics 77,421-422,1960; Medoff L. R. Use Of A Lipoprotein-Nucleic Acid Formulation In Treatment Of Infectious Mononucleosis, Clin. Med. 69, 1-4, 1962; Catterall R. A, A New Treatment Of Herpes Zoster, Vaccinia And Chicken Pox, J. Roy. Coll. Gen. Practit. 19,182-183, 1970; Friedland B., In vitro Antiviral Activity Of A Peptide-Nucleic Acid Solution Against The Human Immonodeficiency Virus And Influenza A Virus, J. Royal Soc. Health 111, 170-171, 1991; Hirschman S. Z. and Chen W., Peptide Nucleic Acids Stimulate Gamma Interferon And Inhibit Replication Of Human Immunodeficiency Virus, Proc. Biomedicine '96, Washington D.C., U.S.A., May 3-6, 1996. Thompson R. M., A Lipo-Protein Nucleic Acid Complex In The Treatment Of Radiation Injury, The Military Surgeon, 110, 51-58, 1952; Strickland W. N., Summary Of Peptide-Nucleic Acid Studies Conducted At The University of Wisconsin Biotechnology Center, Reticulose, Commonwealth Pharmaceuticals, Trenton, 1995, pp. 19-35; Friedland, B., In Vitro Antiviral Activity of a Pepti-Nucleic Acid Solution Against The Human Immunodeficiency Virus and Influenza Virus, J. ROY SOC. HEALTH, V. 111, No. 5, PP170, 171, 1991; and Cohen M. The Efficacy of a PeptiNucleic Acid Solution (Reticulose.TM.) For The Treatment of Hepatitis A and Hepatitis B-A Preliminary Controlled Human Clinical Trial, J. ROY SOC. HEALTH, V. 112, No. 6, PP. 266-270 1992. The conventional composition, also generally referred to as nucleophosphoprotein and a lipoprotein nucleic acid solution, was originally conceived by Dr. Vincent LaPenta around 1934 and was commercially available in the U.S. for a period ending in 1962. The conventional composition is known to be formulated through a mixture of casein, beef peptone, ribonucleic acid (RNA), beef serum (blood) albumin, sodium hydroxide and distilled water which is processed through heat, pressurization and filtration to a solution that is of such a small molecular weight as to be compatible with any human blood type, as discussed further hereinbelow. Essentially, the conventional composition is a complex solution of peptides and nucleic acids in which nucleic acid fragments are associated or possibly associated with short chain peptides, and wherein the molecular weight of the active components ranges from approximately 1 to 25 kDa. Presently, the conventional composition is still manufactured according to its original formulation by Advanced Viral Research Corp., in Miami, Fla. Web site: http://www.delphion.com/details?pn=US05849196__
Patents 137
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Continuous high-speed pickle injector Inventor(s): Otsuka; Shoji (Tokyo, JP), Samusawa; Shinji (Tsuchiura, JP), Takahashi; Takayuki (Tsuchiura, JP), Watanabe; Shigeaki (Tsuchiura, JP) Assignee(s): Prima Meat Packers, Ltd. (Tokyo, JP) Patent Number: 6,386,099 Date filed: March 9, 2001 Abstract: A continuous high-speed pickle injector is provided with improved productivity that can inject a liquid substance such as brine for curing, seasoning or the like into a block of meat such as pork, beef, livestock meat and the like continuously, and disperse the liquid substance uniformly. A pickle injector which can inject a liquid substance such as brine for curing and the like into a block of meat being conveyed continuously while gradually raising the injection pressure from 0 or a low pressure includes two or more injecting sections being able to repeat an injecting operation, that is, from the start to the completion of the injection of a liquid substance. The two or more injecting sections inject a liquid substance while moving at a speed synchronized with the conveying speed of a block of meat continuously being conveyed during the operation of injection. The timing of the injecting operation for each injecting section is controlled. Excerpt(s): The present invention relates to a modification of the pickle injector developed by the inventors of the present invention and described in Japanese Patent Laid-open No. 89542/1999. The present invention relates to a continuous high-speed pickle injector with improved productivity that can inject a liquid substance such as brine for curing, seasoning or the like into a block of meat such as pork, beef, livestock meat and the like continuously, and disperse the liquid substance uniformly. In meat processing, there is a need for uniform dispersion of a curing agent or seasoning in meat, and a multi-needle pickle injector has been used. However, immediately after injection of a liquid using this known injector, the liquid accumulates in portions of meat where the needles have been inserted. Therefore, the meat processing cannot advance to the next step unless a dynamic stimulus is given with a tumbling machine, a massage machine or the like, to the meat with the accumulated liquid. After such a stimulus, the block of meat is cured until the brine for curing or the seasoning liquid permeates through the block of meat so it is uniformly dispersed. These procedure can take several days. Accordingly, a problem exists with known processes in that several days are necessary to salt loin ham or boneless ham, or to season roast pork. Moreover, the injection pressure of brine for curing in the multi-needle pickle injector is limited to about 12 kg/cm.sup.2 owing to its structure. A low-molecular substance such as salt can easily move inside the block of meat. However, high-molecular substances, or substances having a high reactivity with meat constituent substances cannot easily move inside the block of meat. As a result, the seasoning liquid, which can contain both low and high molecular substances, is defectively dispersed. Web site: http://www.delphion.com/details?pn=US06386099__
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Convertible drum-type coating apparatus Inventor(s): Nothum, Jr.; Robert G. (6356 W. State Hwy O, Willard, MO 65781), Nothum, Sr.; Robert G. (2719 S. Catalina, Springfield, MO 65781) Assignee(s): none reported Patent Number: 5,937,744 Date filed: October 5, 1998 Abstract: A convertible drum-type coating apparatus for applying breading material to food products includes an in-line breader section, a rotary drum section, and an outflow section. The rotary drum is mounted on an elevator for lowering and lifting between a low use position and a high non-use position. The low use position is involved with tumbling the breading material and food product together to enhance the coating by the breading material, and in a sense the tumbling gives the appearance of dusting off excess breading material. The coating apparatus is convertible in that the rotary drum can be lifted out of the way to the high non-use position to allow substitution in favor of a bypass conveyor. Bypass of the drum is desired when running "formed" food products and the like, such as patties (eg., beef) or cakes (eg., fish), which are ordinarily too delicate to tumble in the drum. The convertible drum-type coating apparatus further includes an auger-less re-circulation system for recovering excess breading material from the outflow section and returning it for re-use to the in-line breader section. Eliminating augers or "screw-conveyors" avoids clogging problems associated therewith. The convertible drum-type coating apparatus moreover includes a spreader mechanism at the drum's discharge end for spreading the discharging product in a series of courses traversing the lateral width of the outflow conveyor. This improvement eliminates four and five worker crews who to date do the same thing manually. Excerpt(s): The invention relates to a coating apparatus for applying a coating to a stream of product passing continuously through it, and more particularly to a coating apparatus that handles food products fit for human consumption including without limitation chicken, fish, seafood, pork, beef and so on. The coating material is commonly a breading material which might range in composition from a flour mixture to a coarse bread-crumb mixture. The various kinds of breading material allow inclusion of spices or flavorings within the mixture. The coating apparatus has an infeed unit which is where the main coating activity takes place, and a drum which, when not bypassed, tumbles the coated product to knock off excess breading material as well as to ensure more even application of the coating material. The food product can be routed at the option of the operator(s) of the coating apparatus to bypass the drum. Bypassing the drum is desirable when processing "formed" food products such as beef patties or fish cakes and the like, which would disintegrate in the drum. Further inventive aspects of this coating apparatus include improvements in the way that the drum discharges coated product onto an outflow conveyor. This is achieved by an inventive spreader. Conventionally, a drum pours its discharge onto an outflow conveyor (or the like) in a single track that occupies only a relatively narrow strip on the width of the outflow conveyor. This conventional single track is also piled such that it is generally undesirable. The prior art solution has been to station a crew of between about four to six workers at the discharge end of the drum, who manually spread out the clumped together product. It would be preferred if the outflowing product were automatically spread more evenly distributed across the whole width of the outflow conveyor. This would eliminate the need for the crew. The run-time of the food line would be more economical and would not as much be hostage to break- or meal-times of the crew, or
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shift-changes and the like. Hence the spreader in accordance with the invention provides a highly desirable result. Web site: http://www.delphion.com/details?pn=US05937744__ •
Device for producing ground meat patties of beef and/or pork Inventor(s): Kugelmann; Johan (Welden, DE) Assignee(s): OSI International, Inc. (Aurora, IL) Patent Number: 6,540,503 Date filed: June 14, 2000 Abstract: In order to increase the output, a device for producing ground meat patties of beef and/or pork comprises a shaping plate that can be moved out of a filling position in a shaping station into an ejecting position outside the shaping station, the shaping plate having holes that are disposed offset relative to each other in moving direction in two rows, one behind the other, a device by means of which the ground meat can be supplied under pressure via filling slots associated to each hole into the holes on the underside, said holes being covered at the top by means of a ventilation plate, an antilipbar serving to reduce the excess pressure that is disposed in the delivery area of the shaping station and having a continuous longitudinal slit and an ejection device disposed outside the shaping station above the ejecting position of the shaping plate having ejection cups whose quantity and position is coordinated with the holes 24 in the shaping plate. Excerpt(s): The invention relates to a device for producing ground meat patties of beef and/or pork. This type of device is already known in the art based on NL-A-9301248, the European patent EP 0 708 601 B1 and the European patent application EP 0 818 148 A1. The disadvantage found in these devices is that with the existing shaping plate having a maximum of six openings, the previous filling process and the system-related maximum number of 80 to 90 cycles per minute allows only a limited output of ground beef and/or pork patties. Accordingly, there is a need for further developing a device of the above mentioned type so as to permit a significant increase in the output. The problem is solved in accordance with the invention by means of a device having the characteristic features of the patent claims. Web site: http://www.delphion.com/details?pn=US06540503__
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Enchilada style food product and method of making Inventor(s): Cortez; Rose M. (3449 Buckner Dr., San Jose, CA 95127) Assignee(s): none reported Patent Number: 6,177,111 Date filed: June 24, 1999 Abstract: A enchilada style food product and method of making for providing a better tasting and nutritious enchilada style food product. The enchilada style food product and method of making includes flour tortillas, ground beef, yellow onion, potatoes, sweet peas, cheddar cheese, chili powder, salt, and tomato sauce. The method generally includes making the flour tortillas; making a meat mixture using the ground beef, onions, and salt; making a chili sauce mixture using the chili powder, water and tomato
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sauce; boiling diced potatoes; coating the tortillas with the chili sauce mixture, rolling the meat mixture, the boiled potatoes, sweet peas, and cheese into the coated tortilla; frying a seamed side of the rolled tortilla until crisp; frying an opposite side of the rolled tortilla until crisp; garnishing; and serving. Excerpt(s): The present invention relates to food products and methods and more particularly pertains to a new enchilada style food product and method of making for providing a better tasting and nutritious enchilada style food product. The use of food products and methods is known in the prior art. More specifically, food products and methods heretofore devised and utilized are known to consist basically of familiar, expected and obvious configurations, notwithstanding the myriad of combinations in the crowded prior art which have been developed for the fulfillment of countless objectives and requirements. Known prior art includes U.S. Pat. No. 5,510,126; U.S. Pat. No. 4,400,404; U.S. Pat. No. 5,260,083; U.S. Pat. No. 5,258,198; U.S. Pat. No. 4,693,900; U.S. Pat. No. 4,393,090; U.S. Pat. No. 4,396,817; U.S. Pat. No. 5,356,648; U.S. Pat. No. 5,106,643; U.S. Pat. No. 4,935,259; U.S. Pat. No. 4,597,974; and U.S. Pat. No. Des. 343,494; and U.S. Pat. No. Des. 339,744. Web site: http://www.delphion.com/details?pn=US06177111__ •
Food article in the form of a taco chip Inventor(s): Parker; LeRoy (21250 Mahon, Southfield, MI 48075) Assignee(s): none reported Patent Number: 6,083,554 Date filed: May 5, 1998 Abstract: A method of making an edible beef jerky-containing chip is disclosed. The chip is provided in a convenient and ready-to-eat form, and in a manner that is intended at preserving the meat flavor of the chip. The present invention includes a grain product such as wheat, rice, or corn, as well as bits of a meat product. The meat product is preferably beef jerky, although a variety of types of meats may be used. Excerpt(s): The present invention relates to a food product and method for making the same. More particularly, the present invention relates to a novel method and means for utilizing meat product in a thin crisp of cooked food such as a chip. Some time ago edible chips established themselves as a highly desirable snack food for between-meal consumption. Chips offer the convenience of being ready-to-eat and readily storable. On the other hand, the use of meat and meat products is primarily known for consumption during main courses. Traditionally, meat and meat products, when served at all, are served either as a main dish or as a part of a sandwich or similar food combination. In some cases the meat or meat product may be combined with other components. Web site: http://www.delphion.com/details?pn=US06083554__
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Food portioning tool Inventor(s): Evans; Todd D. (Corona, CA) Assignee(s): Taco Bell Corporation (Irvine, CA) Patent Number: 5,934,722 Date filed: August 29, 1997
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Abstract: A portioning tool designed to provide consistent portions of ground beef or other food product. The portioning tool has a scoop with a plurality of apertures. The apertures allow drainage of any excess liquid from the food product and aids in smoothly dispensing the ground beef. The apertures are larger than the average size of the food particle to be portioned. This prevents the food product from clogging the scoop or sticking to the scoop's side, which results in uneven portioning. The portioning tool also has an ergonomic shaped handle which aids in the proper orientation of the portioning tool in the user's hand. The handle may be attached to accommodate either left-handed or right-handed users. Excerpt(s): The present invention relates to food portioning tools, and more specifically to portioning tools designed to easily dispense a consistent portion of food product such as ground beef without excessive sticking of the food product to the portioning tool. Many restaurants currently use a variety of tools to dispense a portion of food onto or into a plate or similar food product (e.g, a taco shell). Pie knifes, scoops, and spoons have commonly been used for this purpose. While these tools adequately dispense food products, the amount dispensed varies widely from serving to serving. Many situations require a more accurate method of dispensing food. For example, in quick-service mexican food restaurants, consistent portions of meat (e.g. ground beef) must be served on or into each taco and burrito served. Using existing tools presents a variety of problems. First, when a pie knife or similar tool is used, the worker must estimate the portion to be served. This results in inaccurate and inconsistent portion sizes; typically, under portioning results. Also, use of the pie knife in this manner is messy as the dispensed food product tends to fall off the knife, and waste commonly results. Web site: http://www.delphion.com/details?pn=US05934722__ •
Gene markers for beef marbling and tenderness Inventor(s): Fluharty; Francis (Wooster, OH), Jackwood; Daral J. (Wooster, OH) Assignee(s): The Ohio State University Research Foundation (Columbus, OH) Patent Number: 6,569,629 Date filed: October 11, 2001 Abstract: Methods and compositions are provided for objectively identifying: i) bovine animals having the genetic potential to produce beef that is marbled or tender, and ii) bovine carcasses whose beef is marbled or tender. The methods comprise extracting DNA from a sample obtained from a bovine animal or carcass, assaying for the presence of a DNA comprising a sequence, referred to hereinafter as a "genetic marker", in the DNA sample. In one aspect, the genetic marker is a marker of marbling, and comprises the sequence set forth in SEQ ID NO. 1. In another aspect, the genetic marker is a marker of tenderness, and comprises the sequence set forth in SEQ ID NO. 2, SEQ ID NO. 3, SEQ ID NO. 4 or combinations thereof. The compositions include primers that amplify markers of marbled or tender beef present in bovine animal or carcass genomes and hybridization probes to detect marbling or tenderness markers. Excerpt(s): Beef used for human consumption has a number of characteristics desired by consumers. Characteristics such as color, texture, firmness, tenderness and marbling all contribute to the quality of a cut of meat. Based on such characteristics, the United States Department of Agriculture (USDA) classifies beef from bulls, steers and heifers into eight different quality grades. Beginning with the highest and continuing to the lowest, the eight quality grades are prime, choice, select, standard, commercial, utility, cutter
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and canner. Typically, beef that is classified as prime or choice is sold at higher prices than beef that is classified into lower quality grades. One particularly desired characteristic of beef is marbling which refers to the relative amount of intramuscular fat in the beef. Well-marbled beef, i.e., beef that contains substantial amounts of intramuscular fat relative to muscle, tends to be classified as prime or choice; whereas, beef that is not marbled tends to be classified as select. Another desirable characteristic of beef desired by consumers is tenderness which refers to the softness or the ease in chewing the meat, after it is cooked. At present, marbling is determined after a bovine animal is slaughtered. For example, marbling of beef from carcasses is determined by a certified USDA grader at the packing facility and involves visual inspection of a region between the 12th and 13th rib of a beef carcass. Unfortunately, the visual appraisal by the grader is costly, labor intensive, and time-consuming. Web site: http://www.delphion.com/details?pn=US06569629__ •
Generation and stabilization of preferred beef tallow flavors in frying oils Inventor(s): Massie; Cecil T. (Bloomington, MN), Muffet; Dorothy J. (Plymouth, MN), San Buenaventura; Gena (Makati, PH), Schuh; David A. (Burnsville, MN) Assignee(s): Source Food Technology, Inc (Minneapolis, MN) Patent Number: 6,344,225 Date filed: October 30, 1998 Abstract: A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction containing an effective amount of beef tallow stearin fraction and an effective amount of beef tallow volatiles such that upon heating is produced a flavor profile which is highly preferred in fried foods. Excerpt(s): The area of this invention is the preparation and use of a frying oil which produces a highly preferred flavor profile in fried foods while providing optimum fry life stability in a beef tallow containing frying oil. Kuss (U.S. Pat. No. 5,073,398) teaches that desirable flavor compounds in beef tallow are a low boiling volatile fraction which can be transferred from beef tallow to vegetable oil by passing a carrier gas first through the tallow at a temperature of 150.degree. F. or greater and then through a vegetable oil. The resulting beef tallow flavored vegetable oil lost the beef tallow flavor after brief period of use, however, demonstrating that the volatile constituents themselves do not provide long lasting flavor enhancement. Yang (U.S. Pat. No. 5,104,678) teaches that the flavor compounds of beef tallow arise from minor unsaturated fatty acid constituents. To isolate the effect of these fatty acids, Yang isolated the fatty acids, reconstituted the triglyceride and then deodorize the resulting triglyceride. The resulting product is said to develop beef tallow flavors upon heating. It would seem reasonable that these minor fatty acids would exert their flavor development in their natural state. The present inventors have found, however, that well deodorized beef tallow does not develop a preferred flavor profile when heated. Web site: http://www.delphion.com/details?pn=US06344225__
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Hanging rack for beef jerky Inventor(s): Broadnax; Sean (319 Del Norte Ave., Yuba City, CA 95991) Assignee(s): none reported Patent Number: 5,996,820 Date filed: April 23, 1998 Abstract: A new jerky hanging rack for facilitating the curing of meat strips which have been seasoned with a preferred recipe of ingredients by supporting the meat strips a finite distance apart allowing aeration of the meat strips until cured. The inventive device includes a rack structure formed into an elongated U-shaped structure with a first upper member and a second upper member secured to the cornice of the rack structure in opposition to one another, where the upper members include a plurality of skewer slots which receive a plurality of skewer members. Excerpt(s): The present invention relates to cooking devices and more particularly pertains to a new jerky hanging rack for facilitating the curing of meat strips which have been seasoned with a preferred recipe of ingredients by supporting the meat strips a finite distance apart allowing aeration of said meat strips until cured. The use of cooking devices is known in the prior art. More specifically, cooking devices heretofore devised and utilized are known to consist basically of familiar, expected and obvious structural configurations, notwithstanding the myriad of designs encompassed by the crowded prior art which have been developed for the fulfillment of countless objectives and requirements. Known prior art cooking devices include U.S. Pat. No. 4,952,764; U.S. Pat. No. 4,112,833; U.S. Design Pat. No. 260,227; U.S. Pat. No. 4,434,344; U.S. Pat. No. 4,933,528 and U.S. Pat. No. 4,942,288. Web site: http://www.delphion.com/details?pn=US05996820__
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Inactivation of iron dependent bacterium using visible and near infrared light Inventor(s): Rosenthal; Richard A. (2680 Pacer La., San Jose, CA 95111) Assignee(s): none reported Patent Number: 6,030,653 Date filed: November 3, 1998 Abstract: An apparatus and process are provided for cold pasteurizing a food product such as a ground beef food product, using visible and near infrared light. The invention includes radiating the food product with pulsed near infrared light having a wavelength capable of penetrating the food product to at least about one centimeter in depth and further, radiating nonionizing radiation into the food product to inactivate bacterium, particularly iron dependent bacterium, therein. The nonionizing radiation preferably includes visible and near infrared wavelengths, with ultraviolet wavelengths filtered therefrom. The invention may further include using a pulsed heat exchanger to supercool the food product during the pulsed radiation treatment. Excerpt(s): The present invention generally relates to apparatus for cold pasteurization of food products and more specifically relates to apparatus and method for inactivating iron dependent bacterium such as E. coli and salmonella in the interior of a food product, such as ground beef, through the use of visible and near infrared radiation. Sanitation of foods for safe human consumption is becoming an increasingly urgent concern as new, more resilient strains of food borne pathogens have been proliferating.
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For example, a bacterial organism known as E. coli is ordinarily a benign organism found in the intestines of animals, and on the exterior of plants. However, E. coli has the ability to mutate into strains that are highly toxic if ingested. A recently discovered and particularly dangerous strain of the bacteria, called E. coli 0157:H7, has been implicated in numerous disease outbreaks, as many as thirty each year across the United States during the past five years. People have been infected and hospitalized as a result of eating contaminated beef, cheese and fresh fruits. Unfortunately, many experts believe that the problem is on the rise. As epidemiologists search for answers on how to discover sources of contamination during an epidemic, and as doctors search for new effective treatments, it is believed that prevention and controlling the spread of these pathogens is still the best way to protect the public health. Treatment of food products using high frequency radiation is considered "cold pasteurization" because it theoretically will not cause significant heating of the food being treated. Cold pasteurization uses nonionizing wavelengths of light. This is to be contrasted with sanitation processes that use ionizing radiation such as gamma, E-beam or X-ray radiation, which cause permanent denaturation of essential proteins and enzymes and permanent degradation of the organoleptic properties of the food product. Web site: http://www.delphion.com/details?pn=US06030653__ •
Method and apparatus for measuring characteristics of meat Inventor(s): Clinton; Robert P. (701 Carlisle Dr., Arnold, MD 21012) Assignee(s): none reported Patent Number: 5,872,314 Date filed: July 25, 1997 Abstract: A method and apparatus for measuring characteristics of meat, such as beef. More particularly, the invention uses quantitative analysis of ultrasonic A scan signals to measure the following characteristics of meat in real time: the percentage of intramuscular fat, the quality grade, the merit number, the depth of back fat and the approximate size of a predetermined rib eye area. The ultrasonic A scan signals are measured above the twelfth rib, above the thirteenth rib and between the twelfth and thirteenth ribs. The invention can be used with either live or processed animals. Excerpt(s): The invention relates to a method and apparatus for measuring characteristics of meat, such as beef. More particularly, the invention uses quantitative analysis of an ultrasonic A scan signal to measure the following characteristics of meat: the percentage of intramuscular fat, the quality grade, the merit number, the depth of back fat and the approximate size of a predetermined rib eye area. Ultrasonic A scan signals are measured above the twelfth rib, above the thirteenth rib and between the twelfth and thirteenth ribs. The invention can be used with either live or slaughtered animals. Traditionally, meat is visually inspected and graded after an animal has been slaughtered. With beef, for example, a cut is made between the 12th and 13th rib. A grader then visually inspects the exposed meat. Based on the appearance of this cross section, the grader classifies the meat according to predetermined standards that reflect the amount of fat, or marbling, present in the meat. Typically, beef is classified according to U.S. Department of Agriculture (USDA) guidelines. Under USDA guidelines, meat can be classified as standard, select, choice or prime. The visual inspection of meat has several disadvantages. First, the grading is subjectively based on the opinion of the grader. Different graders may assign different grades to the same piece of meat. Even the same grader might assign different grades to the same meat on
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different days. This is extremely important because the value of the meat is directly dependent on the grade it is assigned. Web site: http://www.delphion.com/details?pn=US05872314__ •
Method and device for determining meat tenderness Inventor(s): Aignel; Denis (Cesson-Sevigne, FR), Faure; Patrick (Saint-Gregoire, FR), Laumonier; Patrice (Balaze, FR) Assignee(s): Societe Vitreenne d'Abattage (Vitre, FR) Patent Number: 6,563,580 Date filed: January 3, 2001 Abstract: The invention concerns a method for determining the quality of meat, in particular beef, on the transformation site, comprising the following steps: a) collecting, on the transformation site, data on parameters pertaining to the group consisting of the animal's race, age, and category, and biological and/or physico-chemical parameters of the animal's carcass pertaining to the group consisting of weight, conformation, fleshing, the carcass pH and color, and the thickness of the hide; b) obtaining at least an optical spectrum of the meat at wavelengths pertaining to a spectral range from the visible to near-infrared; c) combining data obtained from steps a) and b), to determine the meat tenderness according to a predetermined law established with respect to a predetermined tenderness reference scale. Excerpt(s): This application claims priority of International application No. PCT/FR99/01404, dated Jun. 14, 1999, which in turn claims priority of French application No. 98/08536, filed Jul. 3, 1998. The present invention relates to the determining of the tenderness of meat, in particular of beef, on the transformation site by means of biological and/or physico-chemical data and optical measurements in the visible and near infrared range. Among the numerous factors of quality of meat, such as juiciness, tenderness, colour, or flavour, tenderness is considered as the factor of quality which gives the most satisfaction to the consumer. Web site: http://www.delphion.com/details?pn=US06563580__
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Method for cutting a flat or round Inventor(s): Gagliardi; Eugene D. (Atglen, PA) Assignee(s): Visionary Design, Inc. (Atglen, PA) Patent Number: 5,951,392 Date filed: September 22, 1998 Abstract: A method for cutting a portion of a flat or outside animal round into a plurality of meat products including steaks having substantially enhanced value comprises removing substantially all of a fat layer from the exterior surface of the portion of the animal round. A natural seam on the muscle is located and a cut is made along the seam to divide the portion of the beef round into at least two separate portions, a first portion having coarse grains extending in multiple directions and a second portion having generally parallel grains. Substantially all of the cartilage, membrane, fat, and other non-meat tissue is removed from the outside of the first portion. Substantially all of the cartilage, membrane, fat and other non-meat tissue is
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also removed from the outside of the second portion. The second portion is tenderized and is then cut across the grain in a direction generally parallel to natural seam into a plurality of steaks, each steak being very low in fat content and of relatively high economic value. Excerpt(s): The present invention relates generally to a method of cutting an animal carcass into edible meat products and more particularly, to a method of cutting a flat or outside round, into a plurality of steaks or london broils. The butchering and dressing of animals, such as cattle, for the purpose of producing edible meat or beef products is well known. Animals are butchered into meat products such as rib roasts, sirloin steaks, strip steaks, and the like. Typically, a side or quarter of beef is butchered by a meat cutter cutting or otherwise removing from the standing side or beef quarter as many "high value" beef products as feasible. Such high value beef products include roasts, steaks, and the like. Once the high value cuts or products are removed from the standing side or beef quarter, the products are further processed by deboning, trimming, cleaning, and the like, and are thereafter wrapped and sold for relatively high per pound prices. Such high value cuts include the middle cuts of the carcass including the rib, loin, and sirloin. They are typically considered the most tender and are derived from the most well-protected, less-stressed muscles and have a fine close-grained texture. Other less desirable or lower value components are also removed from the remainder of the side or beef quarter and sold separately as less valuable roasts. Typically, the lesser desirable components include muscles having coarse grains running in many different directions similar to a cowlick unlike the fine closed grained texture described above. Alternatively, the removed lower value components are placed into a meat grinder along with other components trimmed from the higher value products and converted into ground beef to be sold at a generally lesser price per pound than the per pound price of higher value products. Any meat which goes through a grinder becomes a commodity of lesser quality and cost. Web site: http://www.delphion.com/details?pn=US05951392__ •
Method for determining the percent fat of a meat product Inventor(s): Banayan; Daniel (P.O. Box 261338, Encino, CA 91426) Assignee(s): none reported Patent Number: 5,858,795 Date filed: July 14, 1997 Abstract: A device (10) for determining the percent fat of a meat product such as beef or pork. The device 10 is presented in two designs, the first design uses a mechanical device in the form of a slide chart (12) and the second design employs an electronic device which is disclosed in three design configurations. The slide chart includes a stationary member (14) having a plurality of percent moisture windows (30) and percent fat windows (32) and a movable member (62) having a multiplicity of percent moisture figures (72) and percent fat figures (74). When a selected percent moisture figure (72) is located on the percent moisture window (30) the equivalent percent fat figure (74) is displayed on the percent fat window (32). The first design of the electronic device consists of a hand-held electronic calculator (90) which calculates the percent fat of the meat product when the percent moisture is known. The second design of the electronic device utilizes a percent moisture analyzer (110) that is connected, via a cable assembly (119), to an electronic calculator (94) which calculates the percent fat. The third electronic device design consists of an integrated percent moisture and fat analyzer (108).
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Excerpt(s): The invention pertains to the general field of percent fat analyzers for meat products. More particularly, the invention discloses a mechanical device and three electronic devices that can be used to analyze and calculate the percent fat of a meat product such as beef and pork. For many years the attitude of living healthy has become a primary concern of both men and women of all age groups. The need for exercise and healthy eating is now a way of life for a great majority of People. To assist in maintaining a healthy lifestyle, many new products and concepts have been introduced. These can range from membership gyms and home exercise equipment to special foods and recipes for health-conscious eating. One of the primary concerns of the health-food industry is the ability to disclose to the consumer the nutrition information for a specific food. Most healthy-conscious individuals are very interested in the amount of calories, sodium and, especially fat that is present in the food they eat. Web site: http://www.delphion.com/details?pn=US05858795__ •
Method for preparing cooked meat slices Inventor(s): Cohen; M. Richard (757 Highway 98 East, Suite 14-307, Destin, FL 32541) Assignee(s): none reported Patent Number: 6,042,871 Date filed: November 12, 1998 Abstract: A method for preparing cooked meat slices includes slicing larger portions of fresh meat into pluralities of slices in one pass of each portion through a multi-blade, automatic slicer. Slicing releases cell components which bind the slices together to form a loaf of meat slices. The loaf of bound together slices are thereafter simultaneously agitated and heated in a cooking liquid at an elevated temperature for a time sufficient to cause the slices to delaminate in the loaf and separate from one another. The slices may be left in the cooking liquid at the elevated temperature for a time sufficient to cook completely therethrough or may be removed from the first liquid for subsequent cooking at higher temperature. Subsequent cooking may occur in a second liquid or in a dry cooker such an oven or grill to more thoroughly brown the meat or in a dry cooker after partial cooking in a second liquid. The fresh meat may be marinated before cooking. Vacuum marination, preferably after slicing, allows maximum marinade liquid penetration in the shortest time. Although the method is designed particularly for beef slices used in steak sandwiches and the like, other meats may be processed in the same manner. Excerpt(s): Steak sandwiches, such as Philadelphia style or "Philly" steak sandwiches, have become highly popular. Commercially, the beef steaks used in these sandwiches are generally supplied precooked. The standard commercial process for providing precooked beef steak slices entails packing fresh beef chunks into boxes or metal pans to form molds of solid meat blocks. The meat chunk molds are frozen to a temperature of about minus 10.degree. F. When needed, the molds are tempered, that is, allowed to warm to a temperature of about 28.degree. F. for slicing. The meat must be frozen to firm the meat sufficiently throughout so that it can be handled by conventional, automatic meat slicers and keep frozen so the chunks remain together at least until sliced. The automatic meat slicers deposit a series of cut meat slices onto a conveyer which carries the separated slices into an oven or other "dry" cooker. The individual slices are cooked throughout. The cooked slices are then packaged for shipment. The conventional process of preparing fully cooked beef slices suffers from high fixed and variable costs. An inventory of metal boxes/pans and cold storage facilities must be
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provided. The meat must be deeply frozen to firm the meat sufficiently throughout so that it can be handled by conventional, automatic meat-slicing equipment. Freezing takes one to two days. Tempering frozen meat takes another two to three days. Thus, significant amounts of meat must be maintained in inventory or delays will be incurred if the process is not begun until after orders are received. Even with quick or flash freezing, the above-described conventional process typically results in a shrunken and grey colored finished product because of damaging the cell structure and having a taste different from cooking fresh meat. Web site: http://www.delphion.com/details?pn=US06042871__ •
Method for processing a homogeneous food product Inventor(s): Palaniappan; Sevugan (Grayslake, IL), Sizer; Charles E. (Hawthorn Woods, IL), Walley; Rawn P. (New Palestine, IN) Assignee(s): Tetra Laval Holdings & Finance, S.A. (Pully, CH) Patent Number: 5,792,498 Date filed: February 21, 1997 Abstract: A method for processing a food product is disclosed which overcomes problems associated with coagulation of food products (mostly meat products) undergoing aseptic processing. The method coagulates the food product prior to aseptic processing. The coagulated food product is then separated into smaller particles using various methods. The food product is then subjected to aseptic processing and packaging. The method is especially applicable to thawed meat products such as lamb or beef. The method allows for the aseptic shipment of food products to overseas markets where previously the food product had been frozen to prevent spoilage during shipment. Excerpt(s): The present invention relates to a method for aseptically processing and packaging food. Specifically, the present invention relates to a method for aseptically processing and packaging a meat or fish product. The transportation of a food product from one location to another location presents a number of problems for a food processor. One major problem is the possibility of spoilage of the food product during transport. Another major problem is the cost of transportation of the food product, especially if the food product is frozen prior to shipment to prevent spoilage of the food product. Yet another major problem is processing the food product once it has arrived a food processor's plant. These problems are further exaggerated when the food product is shipped overseas as is common in an intertwined global economy where the lowest cost producer may be an overseas entity. These problems are still further exaggerated when the food product is a meat product which has been frozen for shipment overseas to undergo aseptic processing for retail distribution. Frozen meat or fish requires an extended thawing period which degrades the microbiological and sensoric properties. The thawing also inconveniences the food processing plant and requires special equipment. A particular problem with a meat product undergoing aseptic processing is the tendency for the meat product to coagulate while undergoing the aseptic processing thereby clogging the machinery and preventing the processing of the meat product. This problem of coagulation is a serious detriment the meat processing industry if left unresolved would lessen the purchase of a meat product from the lowest cost producer. Web site: http://www.delphion.com/details?pn=US05792498__
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Method of improving the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry Inventor(s): Greaser; Marion L. (Middleton, WI), Kauffman; Robert G. (Madison, WI), Pospiech; Edward (Paznan, PL), Russell; Ronald L. (Brooklyn, WI) Assignee(s): Wisconsin Alumni Research Foundation (Madison, WI) Patent Number: 6,020,012 Date filed: June 5, 1997 Abstract: A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed. Excerpt(s): The present invention is drawn to a method of improving the water-holding capacity (WHC), color, and organoleptic properties of fresh meats, including beef, pork, amd poultry, by injecting an early post-mortem, pre-rigor carcass with one or more solutions which serve to reduce the rate and extent of pH decline of the meat on the carcass. Consumers purchase meat products after making judgments about the quality and price of the meat. Consumers often use color to judge the ultimate tenderness and taste of the meat product. However, such quality attributes are very difficult to quantify from visual appraisal. For purposes of this application, the term "meat(s)" or "meat product(s)" are synonymous and refer to the processed cuts of meat offered to the wholesale and retail buying public. Web site: http://www.delphion.com/details?pn=US06020012__
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Method of making a cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce Inventor(s): Wright; Leah Kay (Rogers, AR) Assignee(s): Food Talk, Inc. (Rogers, AR) Patent Number: 6,488,973 Date filed: November 19, 1998 Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion. Excerpt(s): The present invention relates to the field of frozen food products including a raw protein portion. The protein may be by itself, or alternatively, the protein portion may include at least one of a raw or blanched vegetable portion or a sauce sealed in a cooking pouch formed of a sheet material having a paper outermost layer and a plastic coated metal innermost layer. In today's hurried world, little time is left for the involved processes of cooking a gourmet meal. Accordingly, resort has been made to taking advantage of processed or frozen, prepared meals. These meals come in various forms of precooked food and provide a wide range of entrees and flavors. However, the
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offerings of the processed food industry have not yet achieved the quality of a restaurant prepared meal. The reheating of frozen, precooked food cannot provide the flavor and texture of fresh food. For example, a popular dish in restaurants which must be prepared from all fresh ingredients is "pompano in a bag" or "fillets de poisson en papillotes". This specialty item traditionally includes fish which is cooked in a parchment paper bag or using greaseproof (waxed) paper. The bag is crumbled at its open end to form a loose closing of the bag so as, to a limited extent, produce a build-up of steam pressure in the bag during a cooking process. However, this type of quality food product has previously been unavailable to the frozen food mass market. Web site: http://www.delphion.com/details?pn=US06488973__ •
Method of preparing a uniformly tender meat product Inventor(s): Purser; David E. (San Antonio, TX) Assignee(s): Distinctive Brands, Inc. (Boulder, CO) Patent Number: 6,319,527 Date filed: October 26, 1999 Abstract: A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting one or more meat ingredients wherein the muscle weight is comprised of whole protein tissue fibers, such as beef or pork, and mixing an acidulent with the meat to form a pretenderized meat product. Subsequently, the pre-tenderized meat product is mixed with an enzymatic tenderizer and cooked. The finished product is typically packaged in an oxygen-impermeable film, which also contains a microbe-inhibiting atmosphere and an oxygen-moisture scavenging agent. Excerpt(s): This invention relates to a method for preparing a uniformly tender meat product having an extended shelf life. More particularly, this invention relates to a method whereby the resulting uniformly tender meat product with an extended shelf life is produced using a combination of acid treatment and a tenderizing enzyme. Naturally prepared jerky, also known as charqui, is typically made with strips of lean animal tissue having distinct muscle striation. The natural toughness of the product is enhanced by using muscle tissue with a significant whole protein tissue fiber content. In addition, most of the factors which contribute to tenderness, or the lack thereof, such as the anatomical location of muscle within the animal, product freshness, moisture content, fat content, animal age, etc. are not easily controlled. Thus, a significant amount of time and care is required to prepare whole muscle natural jerky which, in most cases, lacks consistent tenderness. Further, current methods provide an inconsistently tender product due to the inconsistent application of tenderizing adjuncts. The protein structure of meat is such that the application of tenderizer using conventional tumbling or soaking processes will result in an end product which is overly-tender in some areas, while remaining rather tough in others. Until the tenderizer begins to act on the outer muscle fibers, many of the inner fibers remain closed to the tenderizing activity. Web site: http://www.delphion.com/details?pn=US06319527__
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Method of reconstituting meat Inventor(s): Glidden, Sr.; Peter H. (Whiting, ME), Liberman; Barnet L. (New York, NY) Assignee(s): Winterlab Limited (New York, NY) Patent Number: 5,807,598 Date filed: November 12, 1996 Abstract: A method of reconstituting meat from trims of fish, poultry, pork, beef or the like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22.degree. and 46.degree. F., and includes at least 0.005% by weight of cruciferous oil, such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions. Excerpt(s): This invention relates to methods of reconstituting meat from trims of fish, poultry or the like and, in particular, a method of reconstituting meat which requires no binding agents. Various methods have been devised to reconstitute meat from trims or scrap pieces of beef, veal, pork, fish, poultry or the like for maximizing recovery of meat products therefrom. One known method of reconstituting meat makes use of binding agents for holding pieces of trims together so that the reconstituted meat does not fall apart during cooking. The known method includes the steps of coating fresh, i.e. not previously frozen, trims with a commercially available binding agent or binder, packing the trims in a mold, then allowing the binding agent to cure at about 35.degree. F. for one hour. An example of a commercially available binder contains 0.5% transglutaminase, 2.5% sodium polyphosphate, 2.5% anhydrous sodium pyrophosphate, 2.0% silicon dioxide, and 92.5% casein. Another example of a binding agent contains 75.0% protein (from milk and/or egg) and 25.0% calcium chloride and/or sodium chloride. A disadvantage of this known method is that the binding agent adds to the reconstituted meat "chemicals" which many consumers deem undesirable for consumption. Another disadvantage is that the binding agent sometimes gives the reconstituted meat an "unnatural" resiliency or flavor. As expected, these shortcomings decrease the marketability of reconstituted meat. Web site: http://www.delphion.com/details?pn=US05807598__
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Method of reconstituting meat from trims Inventor(s): Glidden, Sr.; Peter H. (Whiting, ME), Liberman; Barnet L. (NY, NY) Assignee(s): Winterlab Limited (New York, NY) Patent Number: 6,248,381 Date filed: August 11, 1999 Abstract: An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions. Excerpt(s): The present invention relates to an improved method of reconstituting meat from trims of fish, poultry, pork, veal or the like. In particular, the present method
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enables meat to be reconstituted while still in a frozen state. Various methods have been devised to reconstitute meat into logs with various cross-sectional shapes, such as round or square, from trims or scrap pieces of beef, veal, pork, fish, poultry or the like for maximizing recovery of meat products therefrom. One known method of reconstituting meat makes use of binding agents for holding pieces of trims together so that the reconstituted meat does not fall apart during cooking. The known method includes the steps of coating fresh, i.e. not previously frozen, trims with a commercially available binding agent or binder, packing the trims in a mold, then allowing the binding agent to cure at about 35.degree. F. for one hour. An example of a commercially available binder contains 0.5% trans-glutaminase, 2.5% sodium polyphosphate, 2.5% anhydrous sodium pyrophosphate, 2.0% sillicon dioxide, and 92.5% casein. Another example of a binding agent contains 75.0% protein (from milk and/or egg) and 25.0% calcium chloride and/or sodium chloride. However, the conventional binding agents added to the reconstituted meat are "chemicals" that many consumers deem undesirable for consumption. In addition, the binding agent sometimes gives the reconstitute meat an "unnatural" resiliency or flavor. Thus, adding binding agents decreases the marketability of the reconstituted meat. Web site: http://www.delphion.com/details?pn=US06248381__ •
Methods for assessing the beef characteristics of live cattle Inventor(s): Fluharty; Francis (Wooster, OH), Jackwood; Daral J. (Wooster, OH) Assignee(s): The Ohio State University Research Foundation (Columbus, OH) Patent Number: 6,242,191 Date filed: December 30, 1999 Abstract: Methods for identifying cattle and beef carcasses that have markers of beef tenderness are provided The methods comprise extracting DNA from a sample obtained from a bovine animal or beef carcass, amplifying the extracted DNA using a primer referred to hereinafter as the "CSTN" primer and low stringency polymerase chain reaction (PCR) conditions to provide a pool of PCR products, and then assaying the pool for the presence or absence of a PCR product of approximately 350 base pairs, a PCR product of approximately 625 base pairs, a PCR product of approximately 675 base pairs, a PCR product of approximately 1450 base pairs, or combinations thereof. The CSTN primer is a single stranded oligonucleotide of from 8 to 12 nucleotides and having the sequence 5' CGGGCAGG-3', SEQ ID NO:1. Methods for identifying cattle and carcasses that have markers of beef marbling are also provided. The method comprise extracting DNA from a tissue sample from a bovine animal or beef carcass, amplifying the extracted DNA using a primer referred to hereinafter as the "CPN" primer and low stringency PCR conditions to provide a pool of PCR products, and then assaying the pool for the presence or absence of a PCR product of approximately 175 base pairs, or a PCR product of approximately 600 base pairs, or both PCR products. The CPN primer is a single stranded oligonucleotide comprising from 9 to 12 nucleotides and having the sequence 5'GCGCGAACG-3', SEQ ID NO:3. Excerpt(s): Under the current standards established by the United States Department of Agriculture (USDA), beef from bulls, steers, and heifers is classified into eight different quality grades. Beginning with the highest and continuing to the lowest, the eight quality grades are prime, choice, select, standard, commercial, utility, cutter and canner. The characteristics which are used to classify beef include color, texture, firmness, and marbling, a term which is used to describe the relative amount of intramuscular fat of
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the beef. Well-marbled beef from steers and heifers, i.e., beef that contains substantial amounts of intramuscular fat relative to muscle, tends to be classified as prime or choice; whereas, beef that is not marbled tends to be classified as select. Beef that is classified as prime or choice, typically, is sold at higher prices than beef that is classified into lower quality grades. Classification of beef into different quality grades is a subjective process which occurs at the packing facility and involves visual inspection of a region between the 12th and 13th rib of a beef carcass by a certified USDA grader. The grader relies on pictures and other objective aids to make his determinations as to color, texture, firmness, and marbling. Unfortunately, the visual appraisal by the grader is costly, labor intensive, and time-consuming. Moreover, the visual appraisal of a beef carcass cannot occur until the animals are harvested. Currently there are no methods for identifying live cattle that have or that lack the genetic potential to produce beef that is wellmarbled. Such information could be used by the cattle producer to channel calves into particular feeding regimens and to meet the requirements of specific marketing programs. Such information could also be used to identify cattle that are good candidates for breeding. Thus, it is desirable to have a method which can be used to assess the beef marbling potential of live cattle, particularly young cattle. Web site: http://www.delphion.com/details?pn=US06242191__ •
Multilayer plastic film, useful for packaging a cook-in foodstuff Inventor(s): Idlas; Scott Allan (Downers Grove, IL) Assignee(s): Viskase Corporation (Chicago, IL) Patent Number: 5,759,648 Date filed: July 5, 1996 Abstract: A multilayer, preferably biaxially oriented, film suitable for processing and/or packaging cook-in foods such as ham, roast beef and poultry having an excellent combination of oxygen barrier, heat seal and optical properties comprising at least five essential sequential layers with a first layer of a copolymer of propene and at least one C.sub.2 -C.sub.8.alpha.-olefin having a propene content of at least 60 wt. % and preferably having a melting point <140.degree. C.; a second layer of (1) a first copolymer of ethylene and at least one C.sub.4 -C.sub.8.alpha.-olefin having a density of from 0.900 to 0.915 g/cm.sup.3 and a melt index of less than 1.0 dg/min., (2) a second copolymer of ethylene with from 4 to 18%, preferably 4 to 12%, of a vinyl ester or alkyl acrylate, (3) an anhydride-modified third copolymer of ethylene with at least one.alpha.-olefin, a vinyl ester or an alkyl acrylate, and (4) optionally a fourth copolymer of ethylene and at least one C.sub.3 -C.sub.8.alpha.-olefin having a density less than 0.900 g/cm.sup.3 and a melting point less of less than 85.degree. C.; a third EVOH layer; a fourth layer like the second layer; and a fifth layer of a first copolymer of ethylene with at least one C.sub.4 C.sub.8.alpha.-olefin having a density of from 0.900 to 0.915 g/cm.sup.3 and a melt index of less than 1.0 dg/min., and a second copolymer of ethylene with from 4 to 18%, preferably 4 to 12%, of a vinyl ester or alkyl acrylate, and optionally a third copolymer of ethylene and at least one C.sub.3 -C.sub.8.alpha.-olefin having a density less than 0.900 g/cm.sup.3 and a melting point less of less than 85.degree. C. Excerpt(s): The present invention relates to improvements in the art of packaging foodstuffs, especially cook-in foods such as for example ham, beef, and turkey breasts. Various published patent documents disclose different types of packaging films for cook-in and other processing or packaging applications. U.S. Pat. No. 4,724,185 (Shah) discloses a five layer coextruded oriented film having a core layer of an EVOH-nylon
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blend attached to outer layers of a blend of linear low density polyethylene, linear medium density polyethylene, and EVA using intermediate layers of an acid anhydridemodified adhesive resin. The film is irradiated. Web site: http://www.delphion.com/details?pn=US05759648__ •
Nitrite formation in beef mixed vegetable juice: isolation of nitrite-resistant bacteria which have nitrate reductase activity Inventor(s): Kim; Cheryl K. (4683 Ravine Dr., Bloomfield Hills, MI 48301) Assignee(s): none reported Patent Number: 6,217,925 Date filed: February 26, 1999 Abstract: There is provided a method for retarding bacterial growth in foods by adding plant extracts. Also provided is a bacterial growth inhibitor for foods containing a plant extract. A method for isolating nitrate-resistant bacteria with nitrate reductase activity by growing nitrate-resistant bacterial and nitrate rich media is also provided. Also provided is a method of measurement by utilizing nitrate-resistant bacteria with high nitrate reductase activity. Excerpt(s): The present invention relates to a general method for isolation and growth of nitrite-resistant bacteria with a high level of inducible nitrate reductase activity. In particular, the present invention relates to a method of isolation and growth of bacteria with a high level of inducible nitrate reductase activity using Chinese cabbage and celery extracts as a source of the bacteria and media. The present invention also relates to a general method of inhibiting bacterial growth in foods by adding nitrate-rich vegetable extracts. More specifically, the present invention demonstrates an antibacterial effect of Chinese cabbage and celery extracts on beef during storage. Sodium nitrate and nitrite are added to meat as preservatives to ward off bacteria. These compounds are also responsible for a bright-red color of cured meat (Committee on nitrite and alternative curing agents in food, national Academy of Sciences, Chapter 3, 1981). Vegetables such as celery, spinach, beets, turnip greens, radishes and lettuce have a high nitrate content (Committee on nitrite and alternative curing agents in food, national Academy of Sciences, Chapter 5, 1981). As a result, nitrate consumed by U.S. residents is primarily through vegetables. However, the main source of nitrite in the U.S. is cured meats (Committee on nitrite and alternative curing agents in food, national Academy of Sciences, Chapter 5, 1981; White, 1975). Web site: http://www.delphion.com/details?pn=US06217925__
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Packaging to hold fastfoods and expose only bite-sized portions being eaten Inventor(s): Ogbue; M. Udeozo (5159 Micmac Crescent, Mississauga, Ontario, CA) Assignee(s): none reported Patent Number: 6,290,121 Date filed: October 19, 1999 Abstract: A more convenient, user-friendly and less messy packaging that enables the eater to cleanly and hygienically hold and handle hamburgers, beef burgers, cheeseburgers, chicken burgers, fish burgers, croissant sandwiches, Kaiser sandwiches
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and similar fast foods; and expose one bite-sized portion of the fast food at a time. The packaging shell has symmetrical and matching segments in the bottom and top plates that the eater can tear off in order to expose the fast food in one bite-sized portion at a time while eating; and, provides space to act as a trough for catching morsels, spills, drips, and run-offs and fluids from vegetables and condiments. Excerpt(s): This invention relates to packaging, serving, holding, handling and consumption of convenience and fast foods such as hamburgers, beef burgers, cheeseburgers, chicken burgers, fish burgers, croissant sandwiches, Kaiser sandwiches and similar fast foods. It specifically concerns a holding, handling, preserving and dispensing shell to enable customers to eat servings of burger-type fast foods while minimising the risk of soiling and contaminating same with dirty hands; ingesting the hand-contaminated food; having too much of the food go cold; and, spilling and splattering of morsels, condiments, remnants and fluids on clothing, furniture and vehicle interiors. Fast and convenience food outlets have become popular features around the world Cities, towns, communities and highways in North America and all over the world boast such fast food outlets as "McDonald's", "Wendy's", "Burger King", "Harvey's", "A&W", "Subway", "Arby's", "Lick's" and others depending on the continent and particular country. Convenience and fast food outlets present their burgers, bun sandwiches and similar fast foods to customers in unit packaging such as paper wraps, plastic wraps, paper boxes, cardboard boxes or styrofoam boxes. The customers proceed to eat the burgers by first unwrapping the paper fully or partially with a risk of mess, or opening the box and grasping and lifting the fast food (again with a risk of mess). Eating of the unwrapped and exposed burger or bun sandwich is done with condiments and fluids spilling and dripping from all sides in the fast food premises, motor vehicle or home. Most customers who have little time or opportunity to wash their hands are compelled to handle and contaminate their fast foods due to the use of the current inconvenient, untidy and unhygienic, full-exposure packaging. A lot of care is exercised by the customers to avoid soiling the fast food with usually dirty hands; letting the food go cold; squeezing out the condiments, fluids and morsels; and soiling their clothing, furniture and vehicle interiors. A major drawback of the current packaging for burger and bun sandwich fast foods is the inconvenient and unhygienic aspects of forcing workers straight out of construction sites, plants, factories, warehouses and similar workplaces; and travellers coming off the roads and highways; to handle and eat their fast foods with dirty hands and risk food contanination, food spill and mess. trapping and confining the squeezed out condiments, morsels, remnants and fluids in the trough of the packaging. Web site: http://www.delphion.com/details?pn=US06290121__ •
Peptide-containing compositions, and methods of making and using same Inventor(s): Kochel; Bonawentura (Ul. Tragutta, 57/59 Wroclaw, PL) Assignee(s): none reported Patent Number: 6,312,602 Date filed: December 15, 1998 Abstract: A first preferred peptide containing composition has therapeutically beneficial components, i.e., which heighten the phagocytic activity of neutrophils, consisting of molecules with a molecular weight of at least 8 kDa, and preferably at least 15 kDa. The beneficial components comprise peptides which will absorb light at an absorption band of.DELTA.lambda.=200-235 nm,.lambda.sub.max =205 nm, in the UV spectrum. The
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preparation is nontoxic and is formulated using casein, blood albumin, beef peptone, nucleic acid (RNA) and a base such as sodium hydroxide. The preparation stimulates phagocytic activity of neutrophils, if used at sufficient concentrations. A second preferred preparation is obtained using the same components of manufacture, but filtering or centrifuging the preparation to provide a composition containing components exclusively having a molecular weight of <8-15 kDa which inhibits phagocytic activity of neutrophils. Excerpt(s): The invention relates to novel compositions containing peptides, which are useful as antiviral agents, and as agents useful in treating auto immune diseases, and to methods of making and using same. More particularly, the invention pertains to modified formulations, of the type described, with an improved ability to stimulate phagocytosis in humans for treatment of viruses and the like, and to methods of making and using same. In the art there is at least one conventionally known formulation containing peptides and peptones, which is distributed under the trademark Reticulose.TM., which has been used as antiviral agent for humans in relation to treatment of viral infections/diseases such as influenza, herpes, infectious mononucleosis, hepatitis A and B, and most recently HIV. The known formulation is referred to as "conventional peptide-peptone composition" hereinafter. U.S. Pat. No. 5,420,472 has recently issued on what is believed to be a method of using the conventional peptide-peptone composition to treat a specific disease. The disclosure of U.S. Pat. No. 5,420,472 is hereby incorporated by reference. Web site: http://www.delphion.com/details?pn=US06312602__ •
Pit-1 gene polymorphism and trait selection in animals Inventor(s): Portetelle; Daniel (Bruyere, BE), Renaville; Robert (Gembloux, BE) Assignee(s): Tomen Corporation (Tokyo, JP) Patent Number: 6,492,142 Date filed: January 22, 1999 Abstract: The present invention relates to a genetic marker used to distinguish amongst animals a trait for milk producing capabilities or muscular beef producing capabilities, said genetic marker comprising a mutation in a fragment of a Pit-1 gene. After digestion with a restriction endonuclease, three allele patterns are observed, the fully digested pattern being indicative of a trait for muscularity in said animal, while the intermediate digested / nondigested pattern or the nondigested pattern being indicative of a milk producing trait in said animal. A process and kit using this genetic marker is also disclosed. Excerpt(s): The present invention relates to a genetic marker associated with different conformational traits. More specifically, the present invention describes a process wherein a polymorphism in a Pit-1 gene is used to determine traits in animals such as milk production and muscularity with ease. Selection of a particular trait in a mammal is presently very expensive and very slow. Usually the selection process involves a genealogical evaluation of the mammals history over a long period of time. This evaluation is based on various traits of the mammal or animal such as birth weight, growth weight, build, muscle strength, firmness, marbling, color, and the like. Most of the selection of a particular trait in an animal to date, involves visually characterizing the specific traits over a time frame or weighing the animal at particular times. The animals with the quality traits that are to be selected are then bred with similar animals
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such that the particular trait is hopefully dominant in the next generation or the generations to follow. Web site: http://www.delphion.com/details?pn=US06492142__ •
Process for producing a food product from whole vegetables and animal meat Inventor(s): Hochman; Mitchell (31 Jane St., Suite 9G, New York, NY 10014) Assignee(s): none reported Patent Number: 5,766,667 Date filed: December 31, 1996 Abstract: A process for producing a meat analogue comprising the steps of liquefying whole vegetables being about 70% to about 99% water, thereby eliminating the need for added water, and blending the liquefied whole vegetables with animal meat to form a blended beef block. Excerpt(s): This application hereby claims the benefit of U.S. provisional patent application Ser. No. 60/013,140 filed Mar. 11, 1996. The present invention relates to a method for producing a food product using a combination of meat and fresh whole vegetables, as well as the food product produced by the method, which is designed to simulate a frankfurter or a bologna but is not limited thereto. In response to public perception regarding the health risks in connection with the consumption of red meat and products formed thereby, it has become a common goal amongst those in the art to produce a food product comprising meat which has a lower fat content and which is more healthy. To achieve this goal, meat manufacturers have substituted turkey and/or chicken for beef in such food products because of their perceived low fat content. However, the recent introduction of the new food labeling laws have defined fat content as a percentage of calories thus enlightening consumers to the fact that these meat substitutes are not substantially lower in fat than beef. In addition, the utilization of meat substitutes have left consumers' cravings for red meat unsatisfied. Thus, the failure to reduce the true fat content of these products in combination with the lack of the "meaty" taste consumers desire of such products have caused some difficulties in the art of healthy meat food product processing. Web site: http://www.delphion.com/details?pn=US05766667__
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Producing meat with enhanced shelf-life Inventor(s): Allen; Vivien Gore (Lubbock, TX), Pond; Kevin R. (Wolfforth, TX) Assignee(s): Texas Tech University (Lubbock, TX) Patent Number: 6,383,538 Date filed: June 16, 1999 Abstract: A method of obtaining beef of increased shelf-life comprises the step of grazing cattle on forage on or into which seaweed supplement has been incorporated or directly feeding seaweed supplement to cattle during the feedlot finishing period. A method of obtaining pork of increased shelf-life comprises the step of feeding seaweed supplement to pigs during the nursery period of their life cycle. A preferred seaweed is Ascophyllum nodosum.
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Excerpt(s): This invention relates to a method of producing meat of increased shelf-life. Background in respect to beef and pork production is set forth below. We turn firstly to beef production. Beef is typically obtained from cattle (beef cattle or dairy cattle) that have grazed in pastures and have fed in feedlots. About two years after birth, the animals are slaughtered and primal cuts are obtained. The primal cuts are usually vacuum packaged to preserve freshness, and the vacuum packaged primal cuts are sent to supermarkets or other meat distribution businesses where the vacuum packaging is removed and the primal cuts are cut into smaller cuts which are repackaged or displayed in a case for sale. As time passes beyond the period of optimum sale, the pieces of beef lose their desirable bright cherry red color and darken due to browning or otherwise discolor and become non-uniform in color (two-toning) and must be sold at lower than premium prices, and eventually are converted to hamburger and sold at much lower prices. Extending the shelf-life of beef by preserving optimum color is a sought after goal whereby the stores selling the beef can obtain higher return on beef that they purchase. Web site: http://www.delphion.com/details?pn=US06383538__ •
Reducing E. coli content of beef Inventor(s): Allen; Vivian Gore (Lubbock, TX), Pond; Kevin R. (Wolfforth, TX) Assignee(s): Texas Tech University (Lubbock, TX) Patent Number: 6,270,812 Date filed: January 31, 2000 Abstract: A method of obtaining beef of reduced pathogenic E. coli content comprises the step of directly feeding seaweed supplement to cattle during the feedlot finishing period or grazing cattle on forage on or into which seaweed supplement has been incorporated. Beef and beef products of improved safety are the result. Excerpt(s): This invention relates to a method of producing beef of reduced pathogenic E. coli content. Beef is typically obtained from cattle (beef cattle or dairy cattle) that have grazed in pastures and have fed in feedlots. About 18 to 24 months after birth, the animals are slaughtered and primal cuts are obtained. The bacterium E. coli is a natural inhabitant of the gastrointestinal (GI) tract of most warm-blooded animals, including man and cattle. Over 200 serotypes or strains of E. coli have been identified, and most are non-pathogenic. In 1971, however, E. coli was first recognized as a cause of food borne illness in the United States when contaminated imported cheese caused diarrheal disease in about 400 individuals. Evidence that certain strains of E. coli were associated with human disease grew, and now five classes of "enterovirulent" E. coli are recognized as food borne pathogens causing diseases ranging from traveler's diarrhea to the potentially deadly hemorrhagic colitis/hemolytic uremic syndrome. Red meat (including beef) and poultry have been implicated as prominent sources of enterovirulent E. coli. One strain of enterovirulent E. coli is 0157:H7. Presence of this specific strain is considered as an adulterant by the USDA. Web site: http://www.delphion.com/details?pn=US06270812__
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Salmonellae preferential media Inventor(s): Mallinson; Edward (Columbia, MD), Miller; Russell G. (Gambrills, MD) Assignee(s): The University of Maryland (College Park, MD) Patent Number: 5,871,944 Date filed: July 2, 1997 Abstract: A new Salmonella preferential media uses lactose and cellobiose to suppress formation of black colonies by non-Salmonella, to permit easy inspection of the media to determine the presence or absence of Salmonella. Modified media, including high levels of peptone, beef extract, and tris buffers are required for preferential detection of S. typhi, all other Salmonella and Shigella. Excerpt(s): This application is a regular National application claiming priority from provisional application, U.S. application Ser. No. 60/022,084 filed Jul. 9, 1996. This invention pertains to a Salmonella-preferential or selective plating medium, to be used in conjunction with assays performed to determine the presence of Salmonella microorganisms in poultry, other livestock species, humans, and related environments. Other examples of Salmonella-preferential media exist, such as those described in U.S. Pat. No. 5,208,150, which is incorporated herein by reference. The MM medium (MillerMallinson medium) of the present invention is a significant and non-obvious improvement over the other selective media, for the reasons listed herein. Generally, when streaked or plated onto most differential and selective bacterial agar media, Salmonella spp. are at an immediate disadvantage compared to other bacteria. This is because there tends to be more growth factors favoring the competing bacteria than favoring the Salmonella spp. Several media use a high concentration of carbohydrates to differentiate Salmonella competitors from Salmonella on the basis of the media color changes due to decreased pH associated with the growth of such competitors as E. Coli and Enterobacter spp. The exact change in color is dependent on the type of pH change indicator used in the media. Because Salmonella spp. usually are unable utilize most of the carbohydrates that the competing bacteria are capable of metabolizing, the other competing bacteria tend to out-compete the Salmonella on the carbohydrate-rich medium, and the presence and number of Salmonella organisms in a test sample often are masked from efficient detection. Web site: http://www.delphion.com/details?pn=US05871944__
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Three-dimensional measuring system for animals using structured light Inventor(s): Ellis; James S. (Broomfield, CO) Assignee(s): Pheno Imaging, Inc. (Broomfield, CO) Patent Number: 6,377,353 Date filed: March 7, 2000 Abstract: A system measures the three-dimensional linear, angular and volumetric characteristics of an animal or carcass, such as a beef animal. The system uses light spots from a structured light camera to measure multiple points on the animal. The system locates the vertical, horizontal and depth dimension for each point and uses this data to calculate the desired linear and volumetric measurements for conformation of the animal by combining measurements of some of the light spots projected on the animal.
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The system also provides rapid consecutive three-dimensional motion pictures of the animal. Excerpt(s): This invention relates to a system for evaluating the physical characteristics of animals and more particularly to a structured light system for three-dimensional measuring. Even more particularly, the invention relates to projecting structured light toward an animal or carcass, measuring the reflection of the light from the animal or carcass, and using the measured light to develop a three-dimensional surface scan that can be used to measure both the linear, volume and angular related characteristics of the animal and provide rapid, consecutive images of an animal in motion. Throughout the history of the domestic livestock industry, mankind has attempted to measure animals, whether the need was to be taller, longer, thicker, leaner, wider or stronger, taking accurate measurements quickly has always been important. In modern times it has become more and more important to measure offspring of sires and compare those groups of offspring with like kind. Obviously, the sires that provide improved offsprings are in great demand and can provide the most improvement to a breed. Much of the future genetic progress will be attributed to our ability to improve the speed and accuracy of measuring animals. Systems have evolved from measuring horses by using the approximate width of a hand; for example, a horse could be reported as 14 hands high which was about 56 inches. Currently some animals are measured at 15 different conformation points, however, most often the measurements are only visual appraisals, with even a tape measure being seldom used. Thus, there is tremendous need for more information and the improved accuracy of that information to accelerate breed progress. Web site: http://www.delphion.com/details?pn=US06377353__ •
Unitary meat slices and process Inventor(s): Finger; Linda K. (Madison, WI), Gosnell; Blake (Sigourney, IA), KellerFarwell; Jennifer (Madison, WI), Quickert; Stephen C. (DeForest, WI), Rattmann; James A. (Marshall, WI), Rojo; Jose C. (Madison, WI) Assignee(s): Kraft Foods, Inc. (Northfield, IL) Patent Number: 5,976,003 Date filed: February 26, 1998 Abstract: Whole muscle slicing is accomplished in order to provide a plurality of meat slices, each of which is a single piece of meat, despite the fact that the muscle from which the slices originate had been reshaped prior to slicing in order to enhance slicing yield from each such muscle. The invention is particularly useful in forming roast beef slices which are used in preparing weight-controlled food products such as sandwiches. Excerpt(s): This invention generally relates to slicing of meat products, more particularly to meat product slicing which eliminates slices formed from more than one meat muscle cut or piece. Prior to slicing, the whole meat muscle cut or piece is somewhat reshaped, particularly its longitudinal end portions, by engaging same with a spacer when the meat and spacer are within a casing which is then longitudinally tensioned. Casings are of course well known for their usefulness in producing meat products of various types. It is also generally appreciated that casings are useful in shaping meats. Included in this regard are shaping smaller meat pieces, including ground meat, within casings in order to form products which are traditionally recognized as sausages, luncheon meats, restructured meat products, and the like. Patents such as U.S. Pat. No. 3,480,449 and U.S. Pat. No. 5,003,666 incorporate the use of discs at the longitudinal ends of casings
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otherwise filled with ground meat, multiple meat pieces and meat batters. Discs of this type are said to provide flattened sausage ends. In some channels of trade, such flattened ends can be considered to be aesthetically more pleasing than a dome-shaped end. Also generally known is the use of casings in preparing so-called chunk sectioned and formed meat products. Illustrative in this regard is U.S. Pat. No. 4,534,084. In some instances, casings are used in procedures for joining together two or more larger muscle pieces or chunks. In such approaches, the casing surrounding the meat is stretched and clipped to close same around the meat, thereby compressing the meat and adhering the meat pieces together at the interfaces between them. Web site: http://www.delphion.com/details?pn=US05976003__ •
Vegetarian pet treat Inventor(s): Gluck; Gilbert (Irvine, CA), Kent; Bradford L. (Sherman Oaks, CA), Yatcilla; Michael T. (Irvine, CA) Assignee(s): Cyvex Nutrition (Irvine, CA) Patent Number: 6,228,418 Date filed: April 7, 1999 Abstract: A treat for pets, primarily for dogs is made by first preparing a wet dough composition that includes approximately 25 to 50 percent by weight of corn flour; approximately 0.2 to 2.0 percent by weight of a palatability enhancer selected from the group consisting of vegetable digest, liver digest, poultry digest, beef digest; approximately 2 to 15 percent by weight of a protein, preferably selected from the group consisting of soy protein, whey protein and beef protein; approximately 0.1 to 5.0 percent by weight of a nutraceutical composition, and approximately 35 to 55 percent by weight of an aqueous solution that optionally includes a palatability enhancer where the palatability enhancer is present in the solution by approximately 1.0 to 5.0 percent by weight. The wet dough composition is baked and thereafter rebaked or fried. Prior to rebaking and or after frying the following further components may be added: 2 to 4 percent by weight of a palatability enhancing oil, 4 to 10 percent by weight of seasoning and one or more nutraceutical products. The pet treat product does not have any other ingredient of animal origin in substantial amount. Excerpt(s): The present invention is in the field of pet treats. More particularly, the present invention is in the field of pet treats which are palatable to pets, particularly to dogs and are based exclusively or virtually exclusively on vegetarian products and contain nutraceutical ingredients. Food products for pets and particularly specialty food products known as pet treats are old in the art. In this connection pet treats for dogs and cats, and primarily treats for dogs are of interest as background art to the present invention. Pet treats ideally should be highly palatable for the animal (pet) and at the same time should be relatively low in calories to avoid obesity in pets. The prior art has attempted to avoid high caloric content in pet treats by providing treats with high cellulose and fiber content. Palatability has, generally speaking, been achieved in the prior art by the use of meat and meat by-products, which, generally speaking, contain high levels of fat. The use of meat and meat by-products in any event, is considered undesirable or objectionable by a significant segment of the human population. For this reason there is need in the state-of-the-art for a pet treat, and particularly for a treat designed primarily for consumption by canines, which is palatable and is based exclusively or virtually exclusively on plant-based (vegetarian) products. The following specific patents are believed to be of interest as background to the present invention:
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U.S. Pat. No. 4,371,556 which describes a dog food that contains soy bean products; U.S. Pat. No. 4,892,748 which describes a low calorie pet treat that contains cellulose and a non-caloric gum binder and U.S. Pat. Nos. D0,354,613 and D0,380,072 which show decorative designs for pet treats. Moreover, U.S. Pat. Nos. 5,298,274 and 4,978,548 pertain to corn chip and tortilla chip making technology and also are of interest as background to the present invention. Web site: http://www.delphion.com/details?pn=US06228418__
Patent Applications on Beef As of December 2000, U.S. patent applications are open to public viewing.9 Applications are patent requests which have yet to be granted. (The process to achieve a patent can take several years.) The following patent applications have been filed since December 2000 relating to beef: •
Acidified metal chlorite solution for disinfection of beef, pork and poultry Inventor(s): Danner, Bobby C.; (Norman, OK), Khanna, Neeraj; (Norman, OK), Reeves, Paul J.; (Norman, OK) Correspondence: Crowe & Dunlevy; 1800 Mid-America Tower; 20 North Broadway; Oklahoma City; OK; 73102-8273; US Patent Application Number: 20020122854 Date filed: March 14, 2002 Abstract: The present invention provides a method for the disinfection of beef, pork, poultry and seafood. The inventive method includes the steps of (a) preparing a concentrated aqueous solution of a chlorine dioxide liberating compound having a concentration of from about 0.2% to about 25% by weight of the chlorine dioxide liberating compound and having an amount of an acid sufficient to adjust the pH to from about 1.0 to about 5.0; (b) diluting the concentrated aqueous solution to provide a dilute, acidified solution having a concentration of from about 0.00017% to about 0.17% by weight of the chlorine dioxide liberating compound; and (c)contacting the dilute, acidified solution with beef, pork, poultry and seafood to disinfect the beef, pork, poultry and seafood. Preferably, the chlorine dioxide liberating compound is an alkali metal chlorites, with sodium chlorite and potassium chlorite being particularly preferred. Excerpt(s): This application is a continuation-in-part of co-pending U.S. patent application No. 09/430,064 entitled ACIDIFIED CHLORITE SOLUTION FOR DISINFECTION OF SEAFOOD, filed Oct. 29, 1999, which claims the benefit of U.S. Provisional Application No. 60/106,485 filed Oct. 30, 1998, which is hereby incorporated by reference. The present invention relates to an improved method for the treatment and disinfection of beef, pork, poultry and seafood, and more particularly, but not by way of limitation, to a method for disinfecting beef, pork, poultry and seafood by acidification of an aqueous solution of a chlorine dioxide liberating compound, such as a metal chlorite. Chlorine has been known to be an effective bactericide since the early 1940s. The concentration of chlorine that may be utilized as a disinfectant is limited, however, due to environmental and health concerns relating to the transfer of chlorine into the air.
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has been a common practice outside the United States prior to December 2000.
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Therefore, low concentrations such as 20 ppm are typically employed for disinfection. Such low concentrations, however, dilute the biocidal effects of the chlorine. Moreover, aqueous chlorine, which has been used for the sanitation of meats and seafood, creates safety concerns because of the formation of trihalomethanes and other potentially harmful reaction products. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Amylase feed supplements for improved ruminant nutrition Inventor(s): Dawson, Karl A.; (Lexington, KY), Johnston, Jay D.; (Kanata, CA), Tricarico, Juan; (Lexington, KY) Correspondence: GREENLEE WINNER AND SULLIVAN P C; 5370 MANHATTAN CIRCLE; SUITE 201; BOULDER; CO; 80303; US Patent Application Number: 20030165487 Date filed: February 12, 2003 Abstract: The present disclosure provides methods and compositions for the following: improving rumen fermentation efficiency; increasing the efficiency with which dietary starch is utilized while preventing a deleterious increase in ruminal lactic acid concentration and/or a deleterious drop in ruminal pH; and promoting the growth of beneficial ruminal microorganisms. As a result, there is a concurrent improvement in the productivity and profitability of ruminant animal husbandry, especially in the diary and beef industries. These methods and compositions provide for the supplementation of the diet of a ruminant animal with exogenous amylase at relatively low levels, without any concomitant need for exogenous fibrolytic enzymes such as cellulases and xylanases. The methods and compositions of the present invention can further comprise supplementation with yeast preparations, rumen buffering agents, ionophores or other growth and productivity stimulating agents. Excerpt(s): This application claims benefit of U.S. Provisional Application No. 60/356,324, filed Feb. 12, 2002, which application is incorporated herein by reference. not applicable. The field of the present invention is animal husbandry, especially as related to ruminant nutrition. Specifically, the present invention relates to supplementation of the diet of domesticated ruminant animals with amylase(s) at a level sufficient to improve the performance of the animals without resulting in deleterious effects due to a too great increase in the rate and extent of starch metabolism in the rumen. In particular, the supplementation of the feed rations of lactating dairy cattle results in increased milk production and/or fat content without an increase in the total feed rations; similarly, supplementation of feed rations of beef cattle with amylase at the levels taught herein results in improved weight gain. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
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Aqueous coating composition and coated article Inventor(s): Fritcher, Jesse; (Lansing, IL), Kim, Juhan; (Ann Arbor, MI), Kozaki, Mamoru; (Toyota-shi, JP), Makarewicz, Jeffrey; (Ann Arbor, MI), Watanabe, Takashi; (Osaka, JP), Yasunaga, Kenichi; (Toyota-shi, JP) Correspondence: ROBERT J JACOBSON PA; 650 BRIMHALL STREET SOUTH; ST PAUL; MN; 551161511 Patent Application Number: 20030044626 Date filed: June 11, 2001 Abstract: The present invention provides: a coating composition, with which a 1-coat finish of plastic materials such as polyolefin materials can be performed, and which is aqueous and can be baked at 70.degree. C. for 5 min. keep to have the following performance high adhesion, excellent beef tallow resistance and alkaline resistance; and a coated article. The aqueous coating composition comprises: a poly(propylene chloride) resin emulsion including a poly(propylene chloride) resin which has a chlorine content of 15 to 25 weight % and a maleic anhydride moiety content of 1.0 to 5.0 weight %; an acrylic resin emulsion including an acrylic resin which is obtained by modifying the poly(propylene chloride) resin of 0 to 30 weight % and has a glass transition temperature of not lower than 90.degree. C., a polycarbodiimide crosslinking agent; and a resin powder. An coated article is coated with the above aqueous coating composition. Excerpt(s): The present invention relates to an aqueous coating composition which has excellent properties to plastic materials, and a coated article. Plastic materials utilized for automotive interior parts include polypropylene (PP), acrylonitrile-butadienestyrene (ABS), poly(phenylene oxide) (PPO) and polycarbonate (PC). In recent years, polyolefin materials are getting often used in view of cost and recyclability. Coatings designed for interior parts are applied to these plastic materials. However, it is difficult to give good properties with a paint, because the polyolefin materials have low polarity. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
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Continuous production and packaging of perishable goods in low oxygen environments Inventor(s): Garwood, Anthony J.M.; (Mercer Island, WA) Correspondence: CHRISTENSEN, O'CONNOR, JOHNSON, KINDNESS, PLLC; 1420 FIFTH AVENUE; SUITE 2800; SEATTLE; WA; 98101-2347; US Patent Application Number: 20030152679 Date filed: February 14, 2003 Abstract: Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods. Excerpt(s): This application is a divisional of pending Application No PCT/US01/45146, filed on Nov. 28, 2001, designating the United States, which is a continuation-in-part of pending application Ser. No. 09/724,287, filed on Nov. 28, 2000, which in turn is a continuation-in-part of Application No. PCT/US00/29038, filed Oct. 19, 2000, designating the United States, which in turn is a continuation of application Ser. No.
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09/550,399, filed Apr. 14, 2000, now abandoned, which in turn is a continuation-in-part of application Ser. No. 09/392,074, filed Sep. 8, 1999, now abandoned, which in turn is a continuation of application Ser. No. 09/039,150, filed Mar. 13, 1998, now abandoned, which in turn claims the benefit of U.S. Provisional Application No. 60/040,556, filed Mar. 13, 1997, and claims the benefit of U.S. Provisional Application Serial Nos. 60/129,595, filed Apr. 15, 1999; 60/141,569, filed Jun. 29, 1999; 60/144,400, filed Jul. 16, 1999; 60/148,227 filed Jul. 27, 1999; 60/149,938, filed Aug. 19, 1999; 60/152,677, filed Sep. 7, 1999; 60/154,068, filed Sep. 14, 1999; 60/160,445, filed Oct. 19, 1999; and 60/175,372, filed Jan. 10, 2000; 60/255,684, filed Dec. 13, 2000; 60/286,688, filed Apr. 26, 2001; 60/291,872, filed May 17, 2001; 60/299,240, filed Jun. 18, 2001; 60/312,176, filed Aug. 13, 2001, 60/314,109, filed Aug. 21, 2001; 60/323,629, filed Sep. 19, 2001. All the above are herein expressly incorporated by reference. The present invention relates to methods and apparatus, and the products made therefrom from processing and packaging under conditions of reduced oxygen for substantially decontaminating and prolonging the shelf life of perishable goods, such as beef. A problem in the meat packing industry is the formation of metmyoglobin and growth of aerobic bacteria on finished packages of meat, reducing the shelf life of meat and ending in vast amounts of waste. Metmyoglobin is an oxygenated form of myoglobin, a protein in meat. The problem arises when the meat, in either ground or sliced form, is exposed to air for too long. Deoxymyoglobin is a precursor protein which when oxygenated forms oxymyoglobin in a normal atmosphere of oxygen. Oxymyoglobin is responsible for the bright red color of meat which is desirable. When oxymyoglobin is immersed in a substantially oxygen deficient atmosphere, the process reverses itself and the oxymyoglobin will reduce, yielding oxygen in gas form or dissolved in the surface water of the meat. If the free gas space in the package is very small, such as a chubb package, or even a vacuum package, the relative percentage volume of oxygen can become very high. This can lead to metmyoglobin formation, discoloration and growth of aerobic bacteria in the areas of high oxygen concentration. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce and method of making Inventor(s): Wright, Leah Kay; (Rogers, AR) Correspondence: JACOBSON HOLMAN PLLC; 400 SEVENTH STREET N.W.; SUITE 600; WASHINGTON; DC; 20004; US Patent Application Number: 20030017235 Date filed: September 13, 2002 Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion. Excerpt(s): This application is a continuing application of application Ser. No. 09/166,712, filed Oct. 5, 1998, hereby incorporated in its entirety by reference. The
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present invention relates to the field of frozen food products including a raw protein portion. The protein may be by itself, or alternatively, the protein portion may include at least one of a raw or blanched vegetable portion or a sauce sealed in a cooking pouch formed of a sheet material having a paper outermost layer and a plastic coated metal innermost layer. In today's hurried world, little time is left for the involved processes of cooking a gourmet meal. Accordingly, resort has been made to taking advantage of processed or frozen, prepared meals. These meals come in various forms of precooked food and provide a wide range of entrees and flavors. However, the offerings of the processed food industry have not yet achieved the quality of a restaurant prepared meal. The reheating of frozen, precooked food cannot provide the flavor and texture of fresh food. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Food supplement and use thereof for elevating levels of essential fatty acids in livestock and products therefrom Inventor(s): Stewart, James F.; (Kitchener, CA) Correspondence: THOMPSON HINE L.L.P.; 2000 COURTHOUSE PLAZA , N.E.; 10 WEST SECOND STREET; DAYTON; OH; 45402; US Patent Application Number: 20030198730 Date filed: October 22, 2002 Abstract: This invention describes feed supplement, and processes which increase the amount of essential fatty acids in the milk, eggs, meat and other by-products from animals including dairy cattle, beef cattle, goats and poultry. The food supplement described herein includes specific fish meal, fish oil, algae or plant dietary supplements combined with a natural ingredient/coating mixture, which can be either talc, clay or combinations; or mixtures of talc or clay with flax sprout powder to achieve enhanced levels of the essential fatty acids in the milk, eggs, meat and processed livestock products from animals fed this dietary supplement. In ruminants, the natural ingredient/coating mixture prevents microbial degradation of the essential fatty acids in the rumen stomach of the animals fed with this composition, thus providing more of the essential fatty acids to the animal, for their use. This in turn results in improved concentrations in the milk, meat and processed products from these animals. Poultry fed with this food supplement also have a higher concentration of essential fatty acids in their eggs and meat. Excerpt(s): This application is a continuation-in-part of PCT application CA02/00566 filed April 23, 2002 claiming priority to U.S. Provisional Application No. 60/28240 filed Apr. 23, 2001. This invention relates to a feed supplement, and processes which increase the amount of essential fatty acids in the milk, eggs, meat and other by-products from animals including dairy cattle, beef cattle, goats and poultry. In particular, the present invention relates to a feed supplement, which includes a natural ingredient that acts as a rumen bypass ingredient, which protects the fatty acids from being broken down in the rumen so that the ruminant can receive the beneficial effects of the feed or food supplement formulations. Essential fatty acids (EFAs) cannot be manufactured by animals including humans and are required in human nutrition. There are two groups of essential fatty acids, omega-3 fatty acids and omega-6 fatty acids. Omega-3 fatty acids are found naturally in the oil of cold-water fish, such as mackerel, salmon, sardines, anchovies and tuna, or as extracted oil from plants, such as flaxseed, canola (rapeseed), or soybean. Examples of omega-3 fatty acids include docasahexaenioc acid (DHA),
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eicosapentenoic acid (EPA) and alpha linolenic acid. Omega-6 fatty acids are found in both animal and plant material. Plant sources include unprocessed, unheated vegetable oils such as corn, sunflower seed, safflower, soy, sesame, and cottonseed oils. They are also found in plant materials such as evening primrose, black current seeds and gooseberry oils as well as in raw nuts and seeds, legumes and leafy greens. Omega-6 fatty acids include linoleic acid and its derivatives, such as arachidonic acid (AA). There are also conjugated fatty acids such as conjugated linolenic acid (CLA). Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Foodstuff for pets or other animals Inventor(s): English, Paul Martin; (Wahroonga, AU) Correspondence: BELL, BOYD & LLOYD LLC; P. O. BOX 1135; CHICAGO; IL; 606901135; US Patent Application Number: 20030175387 Date filed: May 15, 2003 Abstract: A dried pet food product comprises a body substance and visually contrasting nutritive particles embedded therein, so as to be visible. The particles communicate an association with nutrition. Preferably they simulate known nutritive entities such as chicken, beef or grains. A method of forming such food bodies with embedded particles includes baking and distributing the particles over a surface of the body. Excerpt(s): THIS INVENTION relates to a foodstuff for pets or other animals and to a method of forming such foodstuff. It also provides for the visible attachment of nutrition to a food body for ingestion by a pet. Dried pet foods are well known in the pet food industry. They may broadly be categorised as pellets or kibbles, which are generally intended to be fed as a complete meal, and biscuits, which are more often fed between meals or as a supplement to meals. Biscuit treats tend to be larger in size than kibbles or pellets, but the term "biscuit" is commonly used interchangeably and in relation to dry pet food in general. U.S. Pat. No. 4,743,460 discloses a dry, soft canine biscuit that displays visually apparent, discrete particles that contain meat, meat by-products, farinaceous material or textured vegetable protein. These particles are distributed throughout the biscuit body in a substantially uniform manner. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
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Furfuryl propyl disulfide as a flavoring agent and methods for preparing and using same Inventor(s): Belanger, Ronald Louis; (Yorktown Heights, NY), Fortineau, AnneDominique; (London, GB), Isaac, Benjamin Owen; (Ilford, GB) Correspondence: Richard R. Muccino; 785 Springfield Avenue; Summit; NJ; 07901; US Patent Application Number: 20020110628 Date filed: January 4, 2002 Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent, furfuryl propyl disulfide, in organoleptically purified form, unaccompanied by substances of natural origin present in cooked beef and onions. The flavoring agent may be used in a wide variety of ingestible vehicles to augment or
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enhance the aroma or taste of foodstuffs, particularly roasted nut, roasted meat, beef broth, black pepper, onion, fine herbs, omelet, and cooked onion omelet flavored foodstuffs. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to furfuryl propyl disulfide represented by the formula, (2-Furan-CH.sub.2SSCH.sub.2CH.sub.2CH.sub.3), in purified form, unaccompanied by substances of natural origin present in cooked beef and onions, and to methods for preparing furfuryl propyl disulfide. Excerpt(s): This application claims priority from United Kingdom patent application serial no. 0011211.0, filed May 9, 2000. This invention pertains to a method for flavoring an ingestible composition which comprises admixing an ingestible vehicle with an organoleptically effective amount of furfuryl propyl disulfide represented by the formula, (2-Furan-CH.sub.2SSCH.sub.2CH.sub.2CH.sub.3), in purified form, unaccompanied by substances of natural origin present in cooked beef and onions. The flavoring agent may be used in a wide variety of ingestible vehicles to augment or enhance the aroma or taste of foodstuffs, particularly roasted nut, roasted meat, beef broth, black pepper, onion, fine herbs, omelet, and cooked onion omelet flavored foodstuffs. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to furfuryl propyl disulfide represented by the formula, (2-Furan-CH.sub.2SSCH.sub.2CH.sub.2CH.sub.3), in purified form, unaccompanied by substances of natural origin present in cooked beef and onions, and to methods for preparing furfuryl propyl disulfide. The Generessence.RTM. flavor research program conducted by Bush Boake Allen focuses on developing flavors by employing in depth understanding of the volatile organic components present in a wide variety of samples, for example fruits, herbs, and meat products and coupling this information to flavor preference profiling. A number of sampling and analytical techniques are used including extraction, distillation, and headspace analysis of the sample. The flavors are primarily formulated from synthetic chemicals and contain only components identified in the sample. There is no limit to the concentration of individual components used apart from organoleptic considerations. A problem with developing flavoring agents, such as cooked beef and onions flavor, is that natural flavoring agents do not contain a single flavoring agent, but rather contain a complex mixture of volatile components making identification of characteristic flavors very difficult. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
High-fat animal feed tub Inventor(s): Bartle, Steven J.; (Quincy, IL), Bevans, Basil D.; (Quincy, IL), Hickman, Dan S.; (Payson, IL), Moechnig, Bruce W.; (Quincy, IL) Correspondence: Michael E. Yates; Archer-Daniels-Midland Company; 4666 East Faries Parkway; Decatur; IL; 62526; US Patent Application Number: 20030118690 Date filed: December 21, 2001 Abstract: A high fat animal feed tub is provided. Higher fat levels are achieved through the use of a low moisture, high fat ingredient in the formulation of the high fat animal feed tub of the invention. The process for producing such tubs is also provided. Use of such tubs provides a high energy feed source for animals, especially beef and dairy cattle.
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Excerpt(s): This invention relates to animal feed products. More specifically, the present invention relates to high fat content high-energy source animal feed tubs, and the methods for their production. The animal feed industry is currently a significant part of world agribusiness. Over the years, much of the emphasis of industrial research and development in the feed industry has been placed on the development of feed products that can improve the nutritional and physiological status of commercially bred and raised animals. Of course, such products must be made commercially available in a form that is both useful and convenient to those raising the animals. This is, of course, particularly true in the beef and dairy industries. In the past, there have been several developments in the field. U.S. Pat. No. 4,016,296 (DeSantis) and U.S. Pat. No. 4,749,578 (Benton and Patrick), disclose chemically hardened molasses-based feed blocks or tubs for ruminants. These blocks are molasses-based, but may also include minerals, vitamins, protein and fat. Fat sources may include animal fats and/or vegetable fats such as acidulated soapstock. Such feed blocks are convenient for use in dairy and beef cattle applications and can provide nutrients, vitamins, minerals, and other dietary requirements. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Item handler for sorting and packing Inventor(s): Courier, Andrew S.; (Mansfield, MA), Fallin, Larry W.; (Dakota Dunes, SD), Forti, Stephen N.; (Stoneham, MA), Leary, William G.; (Upton, MA), Smith, Ronald Dean JR.; (McCook, SD) Correspondence: BLACKWELL SANDERS PEPER MARTIN LLP; 720 OLIVE STREET; SUITE 2400; ST. LOUIS; MO; 63101; US Patent Application Number: 20020157926 Date filed: June 26, 2002 Abstract: An item handling system that sorts and packs items in a storage or shipping receptacle. The system is specifically designed to handle items such as sub-primal cuts of beef or pork or items of like size and weight. The system is adapted to sort items based on product type or based on system capacity. The packing mechanism is adapted to properly orient the item prior to placing the item in the storage or shipping receptacle. The system is specifically adapted to handle cardboard shipping boxes. Excerpt(s): This application is a divisional application of U.S. application Ser. No. 09/452,954 filed Dec. 12, 1999 entitled Item Handler For Sorting and Packing. This invention relates to automatic item handling systems and methods for the sorting of a product item and the packing of said product item into a receptacle where packing of the item is performed by spatially manipulating the item to an optimal orientation prior to depositing it into a storage or packing receptacle for the most efficient usage of the receptacles storage volume. More specifically, the invention relates to such an automatic item handling apparatus and methods where the item is a type of now conforming material, such as a subprimal cut of meat, to be packed in a cardboard packing box. There is a need for an automated item handling system for meat packing facilities, or other like facilities, where the item handler can automatically pack items in packing receptacles while filling the volume of the receptacle with product items in a predefined orientation and without the need for manual interaction. Item handling systems generally perform the function of capturing an item in the manufacturing flow and operating on it and manipulating it in such a way as to prepare it or spatially position it for the next series of operations in the manufacturing flow. In the case of an item
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handling system that has the specific function of packing an item or multiple items into a storage receptacle or a simple packing box, there are several key objectives that must be achieved in order to develop an effective item handling system. It is desired that an item handling system for the purpose of packing will have the flexibility to handle various types of items and quantity of items to be packed. The types of items can vary in size, shape, and weight and the quantity to be packed can vary for a given receptacle. It is also desired that an item handling system has the ability to automatically deposit an item into a receptacle or box with a specific positional orientation which is based on the size and shape of the item, and each item has its own orientation such that the interior storage volume of the receptacle or box is utilized most efficiently and guarantees quality of product. Another desire is that the item handling system will pack same-type items into receptacles of various volumes. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Low calorie oils which develop characteristic flavor notes during frying Inventor(s): Sekula, Bernard Charles; (Lebanon Township, NJ) Correspondence: Patent Department Attorney; Unilever Patent Department; 45 River Road; Edgewater; NJ; 07020; US Patent Application Number: 20030072864 Date filed: October 1, 2001 Abstract: Frying oil compositions comprising fatty-acid esterified propoxylated glycerin having the fatty acids derived from natural beef or animal tallow. The compositions develop characteristic flavor notes during frying and impart a savory beefy or tallow flavor to the fried foods. The compositions are non-digestible and thus add no caloric content to the fried foods, and the compositions have significantly less cholesterol compared to conventional animal fats traditionally used as a frying oil for fried foods. Excerpt(s): The present invention concerns low calorie oils comprising fatty acidesterified propoxylated glycerin compositions (sometimes referred to herein as "EPG" in the singular form and as "EPGs" in the plural form), having animal or beef tallow fatty acids. The low calorie oils can be used for frying comestible goods, such as farinaceous materials like potatoes, and the low calorie oils have no cholesterol and contribute little or no calories to the food. The low calorie oils unexpectedly develop flavor notes, particularly a savory beefy or tallow flavor, which are imparted to food during frying. The flavor is reminiscent of the flavor imparted to foods fried in conventional tallow or tallow containing frying mediums, such as the flavor of french fried potatoes from commercial "fast food" type restaurants. This is particularly surprising since similar oil compositions prepared with fatty acids derived from soybean oil fail to impart characteristic beany flavor to fried foods. Tallow is a fat that historically has been preferred by retail food establishments and food service operations, particularly "fastfood" type restaurants, as a frying medium because of the distinct flavor associated with tallow. Edible tallow is generally obtained by rendering beef and/or mutton fat. Typically, anti-oxidants such as BHA and BHT are added to provide oxidative stability. Tallow is light yellow in color and has a mild pleasant flavor. The iodine value of tallow, as measured by AOCS Method Cd 1-25, is between 34 and 47 and tallow generally has a free fatty acid content of less than 0.2%. Tallow, however, is a fat and, as such, has a high caloric content and also contains cholesterol which, considering increasing public concerns, has all but eliminated the use of tallow as a frying medium. One of the most prevalent concerns among people today is the amount of fat consumed in their daily
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diet. It is estimated that fat constitutes about 40% of the total calories in a western diet. Fats are consumed, for example, in meats, chocolates, sweet breads, oils and fried snacks. When conventional oil is used as a frying medium, the fat is absorbed into the food, thus undesirably adding fat to the fried substrate, while also desirably adding distinct flavor characteristics to the fried food to which consumers have become accustomed. Conventional fats used as frying mediums generally contribute around 9 calories per gram to the total caloric content of the comestible good. Thus, there is an enormous potential for a fat substitute or mimetic, which exhibits the desired characteristics of fats, including the organoleptic properties and flavor notes, but does not contribute the calorie density of conventional fats, i.e., approximately 9 calories per gram. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Method and system for agricultural data collection and management Inventor(s): Curkendall, Leland D.; (Cheyenne, WY), Dolan, Adrew J.; (Arvada, CO), Pape, William R.; (Los Ojos, NM) Correspondence: Rick B. Yeager; 10805 Mellow Lane; Austin; TX; 78759; US Patent Application Number: 20030177025 Date filed: February 11, 2003 Abstract: A system and method for agricultural data collection and management is described to provide quality assurance source verification data and performance tracking for agricultural items throughout the production cycle. Individual item data is efficiently collected, transferred, and shared in a transactional, event-oriented, roworiented structure with few columns without need for creating relational structures. The system includes software components for data collection and real-time data lookup components; share, switch, route, and interface components; extract, transform, and load components; and report and analyze data components. Embodiments include data acquisition from multiple RFID reader locations; a web-based information system for a beef marketing alliance; value-based procurement, and supply chain management. Excerpt(s): This application is a continuation-in-part of application Ser. No. 10/073,485 filed Feb. 11, 2002 which was a continuation-in-part of application Ser. No. 09/544,388 filed Apr. 6, 2000, now U.S. Pat. No. 6,346,885 B1 issued Feb. 12, 2002; which was a divisional application of application Ser. No. 09/036,564 filed Mar. 9, 1998, now U.S. Pat. No. 6,342,839 issued Jan. 29, 2002. The present invention relates to a system, computer program product and method for tracking processing events for a meat animal from its conception to its consumption, by using data entry devices that minimize keyboard entry and multiple interconnected databases such that a particular animal history can provide both quality assurance source verification and performance tracking. There is a need, for both economic and quality assurance reasons, for an efficient and cost-effective method for identifying and tracking livestock, and for the monitoring of the processing of those livestock. Throughout the livestock production and processing cycle, there is a need for more detailed information so that ranchers, stockmen, feedlots, packers, distributors retailers, consumers, and others can make informed decisions about factors and variables such as genetics, herd management, purchasing, feed strategies, and ship dates. Producers who improve their animal performance can realize greater returns with performance based compensation when accurate information about the history and the value of each animal is easily available.
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METHOD FOR MOLDING AND SHAPING TONGUE Inventor(s): Brindley, Jeff; (Fremont, NE), Johnson, Ken; (Fremont, NE), Leech, Les; (Fremont, NE), Nomura, Kohei; (Fremont, NE), Ogawa, Keizo; (Fremont, NE) Correspondence: Mark Frederiksen; P.O. Box 938; Council Bluffs; IA; 51502-0938; US Patent Application Number: 20020106433 Date filed: February 5, 2001 Abstract: A tongue rack includes a frame with a plurality of troughs supported on the frame. Each trough is generally U-shaped in cross-section and sloped, with the open upper end of the trough located above a closed lower end of the trough. A tongue placed in the trough will shorten in length and increase in thickness as it is chilled. The method of the invention includes extracting a beef tongue from an animal and positioning the tongue into the sloped trough with the base end of the tongue against the closed end of the trough and the tipped end of the tongue proximal the open end of the trough, prior to rigor mortis setting in on the tongue. Excerpt(s): The present invention relates generally to a rack for forming and shaping tongue to a desirable shape for resale, and more particularly to an improved tongue shaping rack and method of use. Beef tongue is considered a delicacy by many people in this country, as well as in many foreign countries. Preferably, the product is served in sliced form, sliced transversely to the length of the product. The shape of each slice is generally rectangular, but a slice with greater width and height dimensions commands a better selling price than a slice which is much greater in width than in height. In addition, a uniform tongue shape permits better conditions for skinning and slicing. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
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Method for preparing food article Inventor(s): Parker, Roy; (Valencia, CA) Correspondence: POWELL, GOLDSTEIN, FRAZER & MURPHY LLP; P.O. BOX 97233; WASHINGTON; DC; 20090-7223; US Patent Application Number: 20030161916 Date filed: February 26, 2003 Abstract: A method for preparing meat products and a chip in a convenient and readyto-eat form in a manner that is intended at preserving the meat flavor once part of the chip. The present invention provides an edible chip arrangement or similar foodstuff which includes a grain product such as wheat, rice, or corn, as well as a meat product sandwiched between at least two chips. The meat product can be a variety of types of meats, including, for example, pepperoni and beef jerky. Excerpt(s): The present invention relates to a method for preparing a food article in the form of a taco-style snack. More particularly, the present invention relates to a taco-style snack having two spaced-apart chips having a meat filling therebetween. Some time ago edible chips established themselves as a highly desirable snack food for between-meal consumption. Chips offer the convenience of being ready-to-eat and readily storable. On the other hand, the use of meat and meat products is primarily known for consumption
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during main courses. Traditionally, meat and meat products, when served at all, are served either as a main dish or as a part of a sandwich or similar food combination. In some cases the meat or meat product may be combined with other components. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Method for producing food product packages with modified environment packaging Inventor(s): Coulter, Curtis L.; (Springdale, AR), Throgmorton, Mike; (West Fork, AR) Correspondence: HEAD, JOHNSON & KACHIGIAN; 228 W. 17TH PL.; TULSA; OK; 74119; US Patent Application Number: 20030035868 Date filed: August 12, 2002 Abstract: There is disclosed a method for producing food product packages which produces packaging having the desirable characteristics of the conventional overwrap food tray with printed film and excellent storage and display characteristics achieved with modified environment packaging. The fresh food products suitable to be packaged by the method include fresh meat, particularly ground beef, fruits, and vegetables, particularly mushrooms. The method has an advantage of using generally conventional tray wrapping apparatus and generally conventional trays and involves the use of a flexible plastic wrap material preprinted and also perforated with microperforations of predetermined size and density to be permeable to air while inhibiting any flow of liquids from the package. This plastic wrap material is wrapped around trays by a tray wrapping machine so perforation patterns provide microperforation openings on top of the trays and on sides of the trays, 4 to 16 of which are then placed in an outer container from which the air is exhausted and replaced with a non-oxidizing gas. The tray container is sealed to complete the process. Excerpt(s): This application claims priority to U.S. provisional patent application serial No. 60/312,954, filed on Aug. 15, 2001. Not applicable. There has been a longstanding problem in the packaging of fresh fruit, vegetables, and meat, particularly ground beef, for which numerous solutions have been proposed over the years. The problem arises because fresh meat, for example, needs to be maintained in an environment substantially free of oxygen while being shipped and stored prior to its being offered to the customer in display cases in supermarkets and elsewhere. A substantially complete absence of oxygen, however, causes fresh meat to have an undesirable purplish-red coloration that is unattractive to consumers. In order for the fresh meat to bloom again to its bright red color which is desirable to the purchasers, it must be exposed to the natural oxygen containing air environment of the supermarket just prior to being placed in display cases for customer viewing and access. An early method for solving this problem is disclosed in U.S. Pat. No. 3,681,092 to Titchenal, et al., issued Aug. 1, 1972. As disclosed in that patent, the fresh meat may be inserted in an oxygen permeable plastic film package which is then placed into a substantially oxygen impermeable outer container. Oxygen is removed from both the packages and the containers are sealed. After the container and packages are shipped to the retail store, the outer container is removed and the product is ready to be displayed. The present invention is an improvement on this old process and other more-recent approaches to most efficiently provide long, safe storage times for food products in an outer oxygen impermeable container while providing trays or other packages within the container that will attractively display the food product.
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Method for producing ground meat patties Inventor(s): Kugelmann, Johan; (Welden, DE) Correspondence: Bell, Boyd & Lloyd LLC; P.O. Box 1135; Chicago; IL; 60690-1135; US Patent Application Number: 20030113423 Date filed: February 5, 2003 Abstract: A method for producing ground meat patties of beef and/or pork comprises a shaping plate that can be moved out of a filling position in a shaping station into an ejecting position outside the shaping station, the shaping plate having holes that are disposed offset relative to each other in moving direction in two rows, one behind the other, a device by means of which the ground meat can be supplied under pressure via filling slots associated to each hole into the holes on the underside, said holes being covered at the top by means of a ventilation plate, an antilipbar serving to reduce the excess pressure that is disposed in the delivery area of the shaping station and having a continuous longitudinal slit and an ejection device disposed outside the shaping station above the ejecting position of the shaping plate having ejection cups whose quantity and position is coordinated with the holes in the shaping plate. Excerpt(s): This application is a divisional application of and claims the benefit of U.S. patent application Ser. No. 09/593,466, filed Jun. 14, 2000, which claims priority under the Paris Convention for the Protection of Industrial Property and/or the World Trade Organization to German patent application No. 19959432.5, filed Dec. 9, 1999. The invention relates to a method for producing ground meat patties of beef and/or pork. This type of device is already known in the art based on NL-A-9301248, the European patent EP 0 708 601 B1 and the European patent application EP 0 818 148 A1. The disadvantage found in these devices is that with the existing shaping plate having a maximum of six openings, the previous filling process and the system-related maximum number of 80 to 90 cycles per minute allows only a limited output of ground beef and/or pork patties. Accordingly, there is a need for further developing a device of the above mentioned type so as to permit a significant increase in the output. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
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METHOD FOR TENDERIZING RAW BEEF Inventor(s): Teran, James F.; (Highlands Ranch, CO) Correspondence: SHELDON & MAK, INC; 225 SOUTH LAKE AVENUE; 9TH FLOOR; PASADENA; CA; 91101; US Patent Application Number: 20030059497 Date filed: January 18, 2002 Abstract: An enzyme mixture for tenderizing raw beef comprising bromelin, ficin and papain. A method of tenderizing raw beef to produce a product that can be cooked by the consumer using the same methods as preparing naturally tender beef, and that results in a post-consumer preparation product that is consistently tender. The method comprises providing a suitable cut of raw beef and treating the raw beef with an enzyme mixture comprising bromelin, ficin and papain.
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Excerpt(s): The present Application is a continuation of PCT Patent Application PCT/US01/30415 titled "Method for Tenderizing Raw Beef," filed Sep. 27, 2001, the contents of which are incorporated in this disclosure by reference in its entirety. A large portion of commercially raised beef is limited in value because conventional preparation by the consumer generally results in meat that is unacceptably tough and dry. A variety of methods have been used to tenderize raw beef, such as mechanically interrupting the muscle fibers of the beef. However, none of these methods have produced a raw beef product that can be cooked by a human consumer using the same methods as preparing naturally tender beef, and that results in a post-consumer preparation product that is consistently tender and suitable for human consumption. Therefore, it would be useful to have a method of tenderizing raw beef to produce a product that can be cooked by the consumer using the same methods as preparing naturally tender beef, and that results in a post-consumer preparation product that is consistently tender. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Method of herd management Inventor(s): Fuqua, James; (Quanab, TX) Correspondence: CARSTENS YEE & CAHOON, LLP; P O BOX 802334; DALLAS; TX; 75380 Patent Application Number: 20030140865 Date filed: January 30, 2002 Abstract: A method and system to generate the highest level of return on investment of a cattle ranch producing beef to the consumer. Through the use of computer software integrated with an individual cow and calf identification system, the method and system disclosed herein allows a cattle producer to analyze the yearly production characteristics of each individual cow's calf or calves through all the various phases of growth and production with an accumulation of the economic cost and gain of value up to the end product as a feeder or cull.The total value of the carcass at the end of production, expressed as a sum of the costs associated with producing each animal minus the market value of the animal, allows the animal's economic value to be expressed by one figure which can then be used to judge the cow's ability to produce animals that meet all predetermined economically important genetic traits. This system and method of cow herd management provides a continuing improvement in the efficiency of the ranching operation and a better product for the consumers. Excerpt(s): The present invention relates generally to the management of cattle for varying market needs such as quality, food safety, and the consistent improvement of beef quality for one or more target markets. More specifically, the invention relates to the methods and processes for analyzing and improving the carcass value of beef cattle for the production of beef for human consumption by identifying, measuring, sorting and tracking animals individually and grouping animals into specific market groups for increased value and consistency with in each group. This process allows duplication of results by tracking performance at multiple levels and tracing results back to the base genetic lines of individual animals allowing the selection from that genetic pool for specific traits relating to marketing goals. A working cattle ranch is a very complex operation and it is where the genetic makeup and processing management for individual animals are set and cannot be changed by natural means. It is the genetic blueprint that determines all the different attributes of the individual calf from the time
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of conception to the final destination in life. The rancher today does not have to give up ownership when the calves leave his or her ranch or control. Through retained ownership interests, it is possible to cultivate and develop the end product before selling the calves at one or more marketing points to one or more market targets. It is in this concept that this invention was developed for and designed to implement. It also provides the flexibility for the rancher to take advantage of all situations and know his or her margin of profit at any time in the production chain for differing markets. This information allows the rancher to be able to determine the optimum time and market to sell the beef calves. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Method of making an enhanced value meat product and meat product made thereby Inventor(s): Frey, Fred; (Quarryville, PA) Correspondence: AKIN, GUMP, STRAUSS, HAUER & FELD, L.L.P.; ONE COMMERCE SQUARE; 2005 MARKET STREET, SUITE 2200; PHILADELPHIA; PA; 19103; US Patent Application Number: 20020069765 Date filed: December 11, 2000 Abstract: Briefly stated, the present invention comprises a method of preparing a meat product and, in one embodiment, a method of preparing a beef product from a beef round. The method comprises the steps of cutting a generally solid, generally low fat meat muscle, in one embodiment the beef round, across the grain into two or more muscle portions with each muscle portion having a predetermined thickness. At least one of the muscle portions is cut laterally into a plurality of elongated strips with each strip having a predetermined width and the predetermined thickness. The strips are cooked by placing the strips in hot, deep fat, which is maintained within a predetermined temperature range for a predetermined time period so that the outside of each of the strips becomes crispy and golden brown while the inside remains soft and moist. In a preferred embodiment, the predetermined thickness is the range of 1/4 to 1/2 inch and the predetermined width is also in the range of 1/4 to 1/2 inch. In a preferred embodiment, the predetermined temperature is in the range of 350.degree. F. to 400.degree. F. and the predetermined time period of the cooking is about two minutes. Excerpt(s): This application claims the benefit of U.S. Provisional Patent Application No. 60/177,097, filed Jan. 20, 2000 and entitled "Method of Making An Enhanced Value Meat Product And Meat Product Made Thereby". The present invention relates generally to a meat product having enhanced value, and, more particularly, to a method of making such an enhanced value meat product and the product made in accordance with the method. The butchering and dressing of animals, such as cattle, for the purpose of producing edible meat or beef products is well known. Animals are typically butchered into a plurality of products, such as rib roasts, sirloin steaks, strip steaks, ground meat, and the like. Typically, a side or quarter of beef is butchered by a meat cutter, cutting or otherwise removing from the standing side or beef quarter as many "high value" beef products as feasible. Such high value beef products include roasts, steaks and the like. Once the high value cuts or products are removed from the standing side or beef quarter, the high value products are further processed by deboning, trimming, cleaning, and the like and are thereafter wrapped and sold for relatively high per pound prices. Such high value cuts generally include the middle cuts of the caucus, including the rib,
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loin and sirloin. They are typically considered most tender, are derived from the most protected, less stressed animal muscles and generally have a fine, close-grain texture. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry Inventor(s): Greaser, Marion L.; (Middleton, WI), Kauffman, Robert G.; (Madison, WI), Pospiech, Edward; (Paznan, PL), Russell, Ronald L.; (Brooklyn, WI) Correspondence: DEWITT ROSS & STEVENS S.C.; 8000 EXCELSIOR DR; SUITE 401; MADISON; WI; 53717-1914; US Patent Application Number: 20030175391 Date filed: March 19, 2003 Abstract: A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass or parts thereof is disclosed. Excerpt(s): This is a Continuation in Part of co-pending application Ser. No. 08/869,790, filed Jun. 5, 1997. The present invention is drawn to a method of improving the waterholding capacity (WHC), color, and organoleptic properties of fresh meats, including beef, pork, amd poultry, by injecting or perfusing a post-rigor carcass or parts thereof with one or more solutions containing sodium bicarbonate. Complete bibliographic citations to the references contained herein are provided in the "Bibliography," immediately preceding the Abstract. Each of the references cited below is incorporated herein by reference in its entirety. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
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Objective value discovery method Inventor(s): Brunner, Tracy; (Ramona, KS) Correspondence: THOMAS B. LUEBBERING; HOVEY WILLIAMS LLP; Suite 400; 2405 Grand; Kansas City; MO; 64108; US Patent Application Number: 20030158773 Date filed: February 15, 2002 Abstract: A method for determining a live animal value broadly comprises the steps of determining a total retail value (TRV) which represents beef demand and combining the TRV with adjustments for supply, cost, and other factors. These adjustments preferably include a weekly beef production adjustment (WPA), an energy cost adjustment (ECA), a labor cost adjustment (LCA), an interest rate adjustment (IRA), a feed cost adjustment (FCA), and an expected value adjustment (EVA). Together with the TRV, these adjustments are variable with market conditions but are measurable. Since the TRV and the adjustments are measurable, the live animal value can be objectively determined, optimizing sales transactions between a cattle producer and a beef processor. The live animal value can be adjusted according to an animal's individual merits of quality. The animal's weight is determined and that weight is multiplied by the live animal value, to determine a price for the animal.
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Excerpt(s): The present invention relates to a method of determining a value for livestock. More particularly, the present invention relates to an efficient method of determining a live animal value for livestock accounting for demand, supply, cost, and other factors. The United States beef industry produced over 26.7 billion pounds of beef with a retail value of over $58.6 billion and United States consumers consumed 69.5 lbs. of beef at a cost of $213 per capita in the year 2000. Such an industry is comprised of millions of sales transactions each day. Obviously, optimization of these sales transactions can improve efficiency of the entire beef industry. Sales transactions typically occur at all levels from a cattle producer to a beef processor, to a retailer, and finally to a consumer. Sales transactions involving a retailer comprise a very broad market with little to no standardization. Thus, optimizing retail sales transactions would prove difficult. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Process for systematizing, informatizing and automating self-programmed slaughter of cattle and beef processing Inventor(s): Pascual, Ricardo Garcia; (La Plata, Buenos Aires, AR) Correspondence: JACOBSON HOLMAN PLLC; 400 SEVENTH STREET N.W.; SUITE 600; WASHINGTON; DC; 20004; US Patent Application Number: 20030181156 Date filed: December 9, 2002 Abstract: A process which systematizes, informatizes and automates cattle slaughter and beef processing, in factories with integrated Cycles I and II; following actual anatomical parameters, predetermined for each industrial biotype, scanned before entering the knockout box, the self-programmed operative model, which starts the system and automates the sequence of the slaughter and processing process of the programmed beef industrial biotype, is activated or not to optimise the obtainment of equal and homogeneous programmed cuts. Collaterally it is applied in the farming sector: by transfer of the best bovine genetics of each breed, to unify, program and systematize standard production of the industrial biotype on scale and to unify and program uniform production of large-scale equal forage. The industrial biotype (excluding any other) is a whole male bovine, 11/12 months in age and 420 kg in preslaughter weight fed on exclusive equal forage. A conditioned production and industrialisation system is generated,--by the juxtaposition of entities and activities with modified characteristic qualities and/or functions to obtain the industrial result--, which cannot work separately. Therefore, for the system to work, horizontal concentration and vertical integration is needed, in the framework of a unique 5 year module schedule, under the same unified management. Excerpt(s): In the sub-sector of cattle breeding for unifying, programming and systematizing production, standard in a long continuous large-scale series of the industrial biotype. In the sub-sector of agriculture for unifying and programming uniform production of similar forage, in a long continuous large-scale series, so as to always have the same supplementary feed for the breeding herds and exclusive of the industrial biotype. The invention of the process generates a system of production and conditioned industrialisation,--by the juxtaposition of entities and activities with qualities and/or modified characteristic functions to obtain the industrial result--that cannot function separately. Therefore, for the system to work, horizontal concentration
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and vertical integration are resorted to, under the same unified management in the framework of a unique schedule of five year modules. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •
Process to cure and season uncooked sliced beef, pork and poultry Inventor(s): Paddock, F. Peter; (Rutland, MA) Correspondence: James F. Baird, Esquire; 33 East Main Street; P.O. Box 574; West Brookfield; MA; 01585-0574; US Patent Application Number: 20030113419 Date filed: December 17, 2001 Abstract: A new and improved process to cure and season uncooked sliced beef, pork and poultry products. The process involves the selection of the desired principal ingredient, being either beef, pork or poultry. The desired principal ingredient is then frozen, tempered to desired temperature below freezing and sliced thin. The sliced principal ingredient is then blended with salt, spice blend, curing agent, sodium erythorbate and water in a blending machine. The blended product is then packaged and stored in a refrigerated cooler allowing the curing agent and spices to cure and season the blended product, forming the final product. The final product is then kept refrigerated for immediate use, or frozen for shipment and future use. The final product must be cooked by the consumer prior to eating. Excerpt(s): Over the years the preparation of food has relied on various methods to keep the particular food item edible if not eaten fresh or soon after cooking. Some of the methods used to preserve and prolong the usability of foods have included freezing, drying, smoking and curing. For some foods the taste and appeal or appearance of the particular food has been improved and enhanced as a result of the process. This is particularly true of Pastrami. The curing and seasoning process brings out a flavor that is not present in the unprocessed beef In the past in order to prepare Pastrami it was necessary to cook the main ingredient, beef, as a part of the process. No matter what sequence was used to cook, cure or season the beef, to become the final product, the cooking time comprised a major portion of the time. The cooking time prolonged the total time required. As time is money the cooking time increased the cost of producing the Pastrami. This is also true for other beef products. The same problem applies to the preparation of pork and poultry. There is in any event still a requirement to cook the Pastrami a second time prior to consumption. The present invention is a new and improved process to prepare Pastrami without cooking the beef during the initial processing. The result is a much reduced time for preparation thereby reducing the cost of preparation. This process is equally applicable to beef, in general, pork or poultry. An object of the invention is to develop a process for the preparation of Pastrami that does not involve cooking the pastrami during the initial processing. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
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Systems and methods for interactive beef cattle marketplace Inventor(s): DeHaan, Kevin; (Taylor, MO), Fleck, William; (Duluth, GA), Godbersen, Lynn; (Winterset, IA), Lind, David; (Overland Park, KS), Nicholson, Thomas; (Indianola, IA), Norwood, James; (Kansas City, MO), Sarzen, Marcell J.; (Dunwoody, GA), Shuler, Richard O.; (Alpharetta, GA), Young, Joseph; (Olathe, KS) Correspondence: ALSTON & BIRD LLP; BANK OF AMERICA PLAZA; 101 SOUTH TRYON STREET, SUITE 4000; CHARLOTTE; NC; 28280-4000; US Patent Application Number: 20020065765 Date filed: July 20, 2001 Abstract: A system and method for dynamically marketing cattle is provided comprising a buyer interface, a producer interface, a network, and an cattle information server. The cattle information server receives information from the buyer interface defining a plurality of demand profiles at least one which contains information specifying a first pre-conditioning program. The cattle information server also receives information from the producer interface defining a supply profile that specifies a second pre-conditioning program and stores the demand profiles and supply profile in a database. The cattle information server searches the database to determine if one or more of the demand profiles match the supply profile based at least in part on a comparison of the first and second pre-conditioning programs and identifies at least one demand profile in response to a match between the supply profile and the demand profile. Excerpt(s): The present invention relates to interactive networked marketplaces. More particularly, the present invention relates to an interactive marketplace that facilitates the development and marketing of beef cattle. One the biggest problems facing the cattle industry today is the lack of a systematic and integrated method of breeding and marketing cattle to suit the expressed needs of cattle buyers. Although the beef industry is U.S. agriculture's largest sector, it is one of the least efficient. In an attempt to correct this problem, there is a growing trend in the beef industry to apply concepts such as consolidation, vertical integration, production to specification and valued-based marketing to improve beef production efficiency, product quality, and consistency among particular brands and/or types of cattle. Consumer demand for predictably safe, healthy and tasty beef product is the catalyst for this trend. In response to consumer demand, the beef cattle industry is attempting to shift to a branding concept that utilizes an integrated production system. Integrated branded beef systems typically consist of two or more business partners, each representing a single phase of production, i.e., breeding, production, feeding, slaughter, processing, or retail. Cattlemen and beef industry business leaders are forming such partnerships to develop branded beef products. The attempt to create an integrated branded beef system, however, is typically impeded by a number of factors present in the cattle industry. For example, due to the large number of independent cattle producers with stock of varied genetic backgrounds, there is significant variation in quality and other characteristics within the supply of feeder cattle available for finishing and harvesting. Thus, even cattle purchased from the same supplier may vary significantly in quality and characteristics. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
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Triglyceride emulsion for deinking process Inventor(s): Li, Chin; (Huntington, WV), Segelstrom, Rodger; (Appleton, WI) Correspondence: BASF CORPORATION; ANNE GERRY SABOURIN; 26701 TELEGRAPH ROAD; SOUTHFIELD; MI; 48034-2442; US Patent Application Number: 20030106654 Date filed: November 28, 2001 Abstract: A method is provided for deinking paper. Repulped paper is treated with a deinking agent. The deinking agent comprises a triglyceride. A preferred triglyceride is beef tallow. Excerpt(s): The present invention is directed to the addition of a triglyceride in a deinking process. Paper is a renewable resource and can be recycled to make new paper. Papers that can be recycled include, but are not limited to, newspaper, mixed office waste, and magazine paper. In order to be recycled, the paper is repulped into cellulose fibers. The fibers are swelled with alkaline water to form an aqueous slurry to assist in detaching the ink particles from the fibers. In order to remove these detached ink particles from the slurry, many deinking processes are available. One method of deinking is washing. In wash deinking, at least one surfactant is added to make the ink hydrophilic, and to allow the ink to be washed away. The particle size of the ink is generally about 2-20.mu.m in order to allow the ink particles to flow through a fiber mat. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html
Keeping Current In order to stay informed about patents and patent applications dealing with beef, you can access the U.S. Patent Office archive via the Internet at the following Web address: http://www.uspto.gov/patft/index.html. You will see two broad options: (1) Issued Patent, and (2) Published Applications. To see a list of issued patents, perform the following steps: Under “Issued Patents,” click “Quick Search.” Then, type “beef” (or synonyms) into the “Term 1” box. After clicking on the search button, scroll down to see the various patents which have been granted to date on beef. You can also use this procedure to view pending patent applications concerning beef. Simply go back to http://www.uspto.gov/patft/index.html. Select “Quick Search” under “Published Applications.” Then proceed with the steps listed above.
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CHAPTER 6. BOOKS ON BEEF Overview This chapter provides bibliographic book references relating to beef. In addition to online booksellers such as www.amazon.com and www.bn.com, excellent sources for book titles on beef include the Combined Health Information Database and the National Library of Medicine. Your local medical library also may have these titles available for loan.
Book Summaries: Federal Agencies The Combined Health Information Database collects various book abstracts from a variety of healthcare institutions and federal agencies. To access these summaries, go directly to the following hyperlink: http://chid.nih.gov/detail/detail.html. You will need to use the “Detailed Search” option. To find book summaries, use the drop boxes at the bottom of the search page where “You may refine your search by.” Select the dates and language you prefer. For the format option, select “Monograph/Book.” Now type “beef” (or synonyms) into the “For these words:” box. You should check back periodically with this database which is updated every three months. The following is a typical result when searching for books on beef: •
Quick and Healthy Recipes and Ideas Contact: ScaleDown Publishing, Inc., 1519 Hermits Way, The Dalles, OR 97058. (541) 296-5859, Fax (541) 296-1875, Email
[email protected]. Summary: In this book, Ms. Ponichtera offers a wide variety of healthy, tasty meals from many cultures. All are fairly simple to cook and have ingredients found at any grocery store. Included are suggestions for healthy snacks, diabetic exchanges and nutrition information for each recipe, and complete menu plans. Ms Ponichtera has also included recipes for healthy substitutes for such staples as soy sauce, breading, and cream soup base. The dishes cover a wide range, from beverages (yogurt shakes) to appetizers (smoked salmon spread), breads (blueberry coffee cake), poultry (oven fried chicken), meat (beef fajitas), soups (tomato-shrimp soup), vegetables (basil tomatoes), salads (curry tuna salad), and even desserts (mandarin orange cake).
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The NutriBase Nutrition Facts Desk Reference Source: Garden City Park, NY: Avery, 789p., 1995. Contact: Avery Publishing Group, 120 Old Broadway, Garden City Park, NY 11040. (516) 741-2155, (800) 548-5757. FAX (516) 742-1892. Summary: This book is a compilation of nutrition information on foods. Individual foods are listed, such as walnut oil, ground beef, and honeydew melon, as are prepared foods such as fudge brownies, oat cereal, and Welsh rarebit. Brand names are included for the prepared foods and for the many menu items from fast food restaurants. Serving size, caloric content, protein, carbohydrates, sodium, fat, saturated fats, and cholesterol are included.
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Wheat-Free Recipes and Menus: Delicious Dining without Wheat or Gluten Source: Centennial, CO: Savory Palate, Inc. 2002. 287 p. Contact: Available from Savory Palate, Inc. 8174 South Holly, No. 404, Centennial, CO 80122-4004. (800) 741-5418 or (303) 741-5408. Fax (303) 741-0339. E-mail:
[email protected]. Website: www.savorypalate.com. PRICE: $19.95 plus shipping and handling. ISBN: 1889374059. Summary: This book offers a guide to wheat-free recipes and menus, explaining the gluten-free diet, a requirement for people with celiac disease (gluten intolerance). The author begins with a brief introductory section, then provides recipes in ten categories: breads; breakfast and brunch; pasta, grains, beans and rice; desserts including cake, cookies, pie, and pudding; soups; sauces and salad dressings; vegetables; poultry; fish and seafood; and beef and pork. The book includes a special section of menus: quick and easy dinners, reduced fat low calorie meals, fish and seafood menus, beef and pork menus, poultry menus, Southwestern menus, and meatless meals. The book concludes with a section of appendices, including wheat flour equivalents, substitutes for wheat as a thickener, wheat-free flours, and hidden sources of wheat; a list of mail-order sources, and a subject index.
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At Home with Gladys Knight: Her Personal Recipe for Living Well, Eating Right, and Loving Life Source: Alexandria, VA: American Diabetes Association. 2001. 193 p. Contact: Available from American Diabetes Association (ADA). Order Fulfillment Department, P.O. Box 930850, Atlanta, GA 31193-0850. (800) 232-6733. Fax (770) 4429742. Website: www.diabetes.org. PRICE: $16.95 plus shipping and handling. ISBN: 1580400752. Summary: This book offers an overview of a healthy approach to living as embraced by Gladys Knight. Gladys' mother was diagnosed with diabetes at the age of 30 and Gladys has fought to stay healthy and avoid the same fate her whole life. Even though she does not have diabetes, Gladys soon realized that living a lifestyle aimed towards preventing diabetes was actually the healthiest way to live. Living healthy is the best way to protect oneself against the threat of America's fastest growing 'lifestyle' disease and it is the best way to get in shape. The book offers five chapters describing her family history and goals, the joys of eating right, strategies for exercise and burning calories, and how to stay on track with a healthy lifestyle. The final chapter offers many recipes in eleven categories: appetizers and dips, beverages, salads, dressings and sauces, soups and stews, veggies and side dishes, chicken and turkey, seafood, beef, pork and lamb,
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breakfast, breads and muffins, and desserts. Each recipe includes portion sizes, complete nutritional information and exchange list information. The book includes a section of full color family photographs and another section of full color photographs of some of the foods for which recipes are provided. A subject index and a brief summary of the American Diabetes Association conclude the book. •
Tasty, Tender Temptations: Recipes for Soft, High-Fiber, Low-Salt Meals for Folks with Kidney Disease Source: Roanoke, TX: Niche Pharmaceuticals, Inc. 1997. 19 p. Contact: Available from Niche Pharmaceuticals, Inc. 200 North Oak Street, Roanoke, TX 76262. (800) 677-0355. Fax (817) 491-3533. PRICE: Single copy free to health professionals; bulk copies available. Summary: This cookbook features recipes that are acceptable for a person following a renal diet and that combine high fiber and low salt foods in an easy to ingest and easy to digest form. The recipes are designed to help kidney disease patients who have trouble chewing or swallowing and who may be at increased risk of malnutrition as they try to follow the recommended renal diet. The introductory material discusses the importance of dietary fiber (including the use of supplements), the role of caloric intake, and the individual recommendations for protein foods, starches, vegetables, and fruits. The recipes begin with three basic sauces: a white sauce, a brown sauce, and a tomato sauce; the nutritional values (calories, protein, sodium, potassium, and phosphorus) are provided for each. The cookbook then provides recipes for lasagna, chicken pot pie, beef burgundy, beef stroganoff, shrimp creole, mock stuffed crab, Garden-roni, curried egg, and Dialyzing potatoes. All of the recipes include the supplemental fiber product, Unifiber, manufactured by the company that created the cookbook. All of the recipes include a nutrient analysis that notes calories, protein, sodium, potassium, and phosphorus amounts. The cookbook is spiral bound for ease of use.
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Let's Get Cooking! A Practical Guide to Community Kitchens for People Living with and Affected by HIV/AIDS Contact: Canadian Public Health Association, Canadian HIV/AIDS Clearinghouse, 4001565 Carling Ave Ste 400, Ottawa, (613) 725-3434, http://www.cpha.ca. Summary: This cookbook, for community organizations that serve individuals with the human immunodeficiency virus (HIV)/acquired immune deficiency syndrome (AIDS), contains recipes for inexpensive, nutritious meals and discusses the concept of a community kitchen and how to establish one. The cookbook contains recipes for beef, poultry, pork, fish, and vegetarian dishes as well as desserts that are safe for consumption by HIV-positive persons.
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Fat-Proof Your Child Source: New York, NY: Workman Publishing Company. 1997. 494 p. Contact: Available from Workman Publishing Company. 708 Broadway, New York, NY 10003. (800) 722-7207 ext. 7509 or (212) 614-7509. PRICE: $22.95. ISBN: 1563051508. Summary: This spiral bound cookbook stresses fitness and health in addressing the problem of American children and adolescents who are overweight and out of shape. The author focuses on the overweight child and teen, the reasons behind the problem, and the role of parents. The book emphasizes that parents are the single most influential factor regarding how active and healthy their children will be. The book examines many
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of the reasons for lack of exercise and fitness in teenagers, including increased television viewing, increased computer use, lack of physical education programs in schools, and societal changes that have restricted the unchaperoned use of parks and playgrounds by children. The author provides specific, realistic suggestions for parents who want to help their children (and themselves) become more physically active. In the sections on food intake, the author provides seven simple steps that parents can take to moderate fat and to change their children's eating habits. The book concludes with 150 pages of recipes, many of which provide low-fat adaptations of familiar foods that children like. Recipes are provided in 10 categories: soups and chili, pasta, salads, poultry, beef, veal and pork, seafood, side dishes, kid-friendly vegetables, old favorites made lean, and fresh fruit endings. A section of recommended menus, a bibliography, a general index, and a recipe index complete the book. 73 references. (AA-M).
Book Summaries: Online Booksellers Commercial Internet-based booksellers, such as Amazon.com and Barnes&Noble.com, offer summaries which have been supplied by each title’s publisher. Some summaries also include customer reviews. Your local bookseller may have access to in-house and commercial databases that index all published books (e.g. Books in Print®). IMPORTANT NOTE: Online booksellers typically produce search results for medical and non-medical books. When searching for “beef” at online booksellers’ Web sites, you may discover nonmedical books that use the generic term “beef” (or a synonym) in their titles. The following is indicative of the results you might find when searching for “beef” (sorted alphabetically by title; follow the hyperlink to view more details at Amazon.com): •
125 Best Ground Meat Recipes: Using Beef, Turkey, Chicken, Pork and More by Ilana Simon (2003); ISBN: 0778800768; http://www.amazon.com/exec/obidos/ASIN/0778800768/icongroupinterna
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13th Report [session 1994-95]: EC Beef and Veal Regime; with Evidence: [HL]: [199495]: House of Lords Papers: [1994-95] by Digby Michael G.J. Willoughby Middleton (1995); ISBN: 0104081953; http://www.amazon.com/exec/obidos/ASIN/0104081953/icongroupinterna
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3rd Report, Session 1996-97: the BSE Crisis and the Export Ban on Northern Ireland Beef: [HC]: [1996-97]: House of Commons Papers: [1996-97] by Clive Soley (1997); ISBN: 0102184976; http://www.amazon.com/exec/obidos/ASIN/0102184976/icongroupinterna
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3rd Report, Session 1997-98: the UK Beef Industry: [HC]: [1997-98]: House of Commons Papers: [1997-98] by Peter Luff (1998); ISBN: 0102183988; http://www.amazon.com/exec/obidos/ASIN/0102183988/icongroupinterna
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Accounting For Successful Farm Management Series - Beef by Canadian Farm Business Management Council (1999); ISBN: 0888005148; http://www.amazon.com/exec/obidos/ASIN/0888005148/icongroupinterna
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Agricultural Exports and Economic Growth: A Study of the Botswana Beef Industry by Michael Hubbard (1987); ISBN: 0710301219; http://www.amazon.com/exec/obidos/ASIN/0710301219/icongroupinterna
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Barbecuing & Sausage Making Secrets: How to Buy Beef, Pork, Poultry, Lamb, Fish, Seafood, & Sausage, Making 95 Percent Fat Free Ground Meats by Charles Knote, et al
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(1993); ISBN: 0685633160; http://www.amazon.com/exec/obidos/ASIN/0685633160/icongroupinterna •
Basic Routines For Massive Muscles: Beef-It Training Secrets by Robert, Jr. Kennedy (1998); ISBN: 0806977612; http://www.amazon.com/exec/obidos/ASIN/0806977612/icongroupinterna
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Beef (Emergency Control) (Revocation) Order (Northern Ireland) 1996: Food (Statutory Rule: 1996: 403) by Great Britain (1996); ISBN: 0337923639; http://www.amazon.com/exec/obidos/ASIN/0337923639/icongroupinterna
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Beef and Liberty by Ben Rogers (2003); ISBN: 070116980X; http://www.amazon.com/exec/obidos/ASIN/070116980X/icongroupinterna
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Beef and Veal (Ency of Creative Cooking) (1988); ISBN: 9997695208; http://www.amazon.com/exec/obidos/ASIN/9997695208/icongroupinterna
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Beef Busters by Marissa Cloutier, et al (2002); ISBN: 1580626386; http://www.amazon.com/exec/obidos/ASIN/1580626386/icongroupinterna
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Beef Cattle Breeding, Feeding and Showing by Lucy Newham (1995); ISBN: 0750689021; http://www.amazon.com/exec/obidos/ASIN/0750689021/icongroupinterna
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Beef Cattle Feeding and Nutrition (Animal Feeding and Nutrition) by Michael J. Cecava (Editor), et al (1995); ISBN: 0125520522; http://www.amazon.com/exec/obidos/ASIN/0125520522/icongroupinterna
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Beef Cattle Management by Peter J. Chenoweth, Michael Sanderson (2004); ISBN: 0813804027; http://www.amazon.com/exec/obidos/ASIN/0813804027/icongroupinterna
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Beef Cattle Production: An Integrated Approach by Verl M. Thomas (1992); ISBN: 0881336602; http://www.amazon.com/exec/obidos/ASIN/0881336602/icongroupinterna
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Beef Housing and Equipment Handbook/Mwps-6 (1987); ISBN: 0893730688; http://www.amazon.com/exec/obidos/ASIN/0893730688/icongroupinterna
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Beef on the Bone by Sarah Ann Hill (2001); ISBN: 0754116360; http://www.amazon.com/exec/obidos/ASIN/0754116360/icongroupinterna
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Beef Production from Different Dairy Breeds and Beef Crosses by G.J. More O'Ferrall (Editor) (1983); ISBN: 9024727596; http://www.amazon.com/exec/obidos/ASIN/9024727596/icongroupinterna
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Beef Special Premium (Protection of Payments) Regulations (Northern Ireland) 1996: Agriculture (Statutory Rule: 1997: 611) (1997); ISBN: 0337925704; http://www.amazon.com/exec/obidos/ASIN/0337925704/icongroupinterna
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Beef Stew (Step into Reading, Step 1, paper) by Barbara Brenner, Catherine Siracusa (Illustrator) (1990); ISBN: 0394850467; http://www.amazon.com/exec/obidos/ASIN/0394850467/icongroupinterna
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Beef Today! (Today Series) by Companys Coming Cookbooks (1997); ISBN: 1896891004; http://www.amazon.com/exec/obidos/ASIN/1896891004/icongroupinterna
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Beef Usage Attitudes and Opportunities in Foodservice and Consumer Market: Usage, Attitudes, and Opportunities in Foodservice and Consumer Markets by Mary
188 Beef
M. Adolf (1984); ISBN: 0887000037; http://www.amazon.com/exec/obidos/ASIN/0887000037/icongroupinterna •
Beef: Chinese Style by Wei-Chuan Publishing, Su-Huei Huang (Editor) (1993); ISBN: 0941676412; http://www.amazon.com/exec/obidos/ASIN/0941676412/icongroupinterna
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Beyond Beef: The Rise and Fall of the Cattle Culture by Jeremy Rifkin (1993); ISBN: 0452269520; http://www.amazon.com/exec/obidos/ASIN/0452269520/icongroupinterna
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Bon Appetite - Beef, Veal, Lamb: Stry of Dizzy Dean & BSBL by Knapp (1994); ISBN: 0517135965; http://www.amazon.com/exec/obidos/ASIN/0517135965/icongroupinterna
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Case for Three Detectives (Croft-Cooke, Rupert, Sgt. Beef Mystery.) by Leo Bruce (1996); ISBN: 0897330331; http://www.amazon.com/exec/obidos/ASIN/0897330331/icongroupinterna
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Chinese Children's Stories: Monks' Beef Stew, Yue's Tofu Store by Staff Hwa-I Publishing Co, et al (1991); ISBN: 1561620351; http://www.amazon.com/exec/obidos/ASIN/1561620351/icongroupinterna
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COM (93) 418 Final, Brussels, 2 September 1993: Proposal for a Council Regulation (EEC) Amending Regulation (EEC) No. 805/68 on the Common Organization of the Market in Beef and Veal (1993); ISBN: 927759151X; http://www.amazon.com/exec/obidos/ASIN/927759151X/icongroupinterna
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COM (93) 601 Final, Brussels, 24 November 1993: Commission Report on the Prospects for the Beef and Veal Market and the Intervention System (COM (93) 601 Final, Brussels, 24 November 1993) (1993); ISBN: 9277618426; http://www.amazon.com/exec/obidos/ASIN/9277618426/icongroupinterna
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COM (93) 614 Final, Brussels, 29 November 1993: Amended Proposal for a Council Regulation (EC) Amending Regulation (EEC) No. 805/68 on the Common Organization of the Market in Beef and Veal (COM (93) 614 Final, Brussels, 29 November 1993) (1993); ISBN: 9277618787; http://www.amazon.com/exec/obidos/ASIN/9277618787/icongroupinterna
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COM (94) 451 Final, Brussels, 26.10.1994 94/0243 (CNS): Proposal for a Council Regulation (EC) Amending Regulation (EEC) No. 805/68 on the Common Organization of the Market in Beef and Veal as Regards the Deseasonalization Premium (COM (94) 451 Final, Brussels, 26.10.1994 94/0243 (CNS)) (1994); ISBN: 9277812648; http://www.amazon.com/exec/obidos/ASIN/9277812648/icongroupinterna
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COM (94) 467 Final, Brussels, 03.11.1994 94/0247 (CNS): 03 - Agriculture, Silviculture & Fisheries: Proposal for a Council Regulation (EC) on the Common Organization of the Market in Beef and Veal [consolidated Text] (COM (94) 467 Final, Brussels, 03.11.1994 94/0247 (CNS)) (1994); ISBN: 9277814527; http://www.amazon.com/exec/obidos/ASIN/9277814527/icongroupinterna
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COM (97) 161 Final, Brussels, 18.04.1997 - 97/0122 (CNS): 03 - Agriculture, Silviculture and Fisheries: Proposal for a Council Regulation (EC) Amending Regulation (EEC) No. 805/68 on the Common Organisation of the Market in Beef and Veal (COM (97) 161 Final, Brussels, 18.04.1997 - 97/0122 (CNS)) (1997); ISBN: 9278183415; http://www.amazon.com/exec/obidos/ASIN/9278183415/icongroupinterna
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COM (97) 165 Final, Brussels, 18.04.1997: 03 - Agriculture, Silviculture and Fisheries: Report from the Commission to the Council on the Application of the Early Marketing and the Calf Processing Premium Schemes in the Beef Sector (COM (97) 165 Final, Brussels, 18.04.1997) (1997); ISBN: 9278186600; http://www.amazon.com/exec/obidos/ASIN/9278186600/icongroupinterna
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Cook's Guide to Meat: All You Need to Know About Choosing, Preparing, and Cooking With Meat, Plus Delicious Recipes Featuring Beef, Lamb, Pork, Sausages and Cured Meats by Lucy Knox, Keith Richmond (2001); ISBN: 1842153986; http://www.amazon.com/exec/obidos/ASIN/1842153986/icongroupinterna
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Escherichia Coli 0157:H7 in Ground Beef: Review of a Draft Risk Assessment by Institute of Medicine (2002); ISBN: 0309086272; http://www.amazon.com/exec/obidos/ASIN/0309086272/icongroupinterna
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Food Safety and International Competitiveness: The Case of Beef by John Spriggs, Grant Isaac (2001); ISBN: 0851995187; http://www.amazon.com/exec/obidos/ASIN/0851995187/icongroupinterna
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Fresh Meat (Beef Controls) (Amendment) Regulations (Northern Ireland) 1996: Food (Statutory Rule: 1996: 506) (1996); ISBN: 033792466X; http://www.amazon.com/exec/obidos/ASIN/033792466X/icongroupinterna
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Fresh Meat (Beef Controls) Regulations (Northern Ireland) 1996: Food (Statutory Rule: 1996: 404) by Great Britain (1996); ISBN: 0337923647; http://www.amazon.com/exec/obidos/ASIN/0337923647/icongroupinterna
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Garfield Beefs Up: His 37th Book (Garfield, 37) by Jim Davis (2000); ISBN: 0345441095; http://www.amazon.com/exec/obidos/ASIN/0345441095/icongroupinterna
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Grassland Beef Production by W. Holmes (Editor) (1984); ISBN: 0898386500; http://www.amazon.com/exec/obidos/ASIN/0898386500/icongroupinterna
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Great Beef Cookbook (Australian Women's Weekly) (1997); ISBN: 1863960554; http://www.amazon.com/exec/obidos/ASIN/1863960554/icongroupinterna
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Here's the Beef by Stuart Anderson (1997); ISBN: 1883697948; http://www.amazon.com/exec/obidos/ASIN/1883697948/icongroupinterna
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Identification of Cattle and Labelling of Beef and Beef Products: Wednesday 13 November 1996 (Parliamentary Debates: [1996-97) by Ann Winterton (1996); ISBN: 0109651979; http://www.amazon.com/exec/obidos/ASIN/0109651979/icongroupinterna
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Indoor Beef Production by Ron Hardy, Stan Meadowcraft (1986); ISBN: 0852361602; http://www.amazon.com/exec/obidos/ASIN/0852361602/icongroupinterna
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Japanese Beef Policies by Francis Teal (1987); ISBN: 0644074256; http://www.amazon.com/exec/obidos/ASIN/0644074256/icongroupinterna
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Japan's Beef Industry: Economics and Technology for the Year 2000 by James R. Simpson (Editor), et al (1996); ISBN: 085199105X; http://www.amazon.com/exec/obidos/ASIN/085199105X/icongroupinterna
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Joe Beef by David Fennario (1998); ISBN: 0889222916; http://www.amazon.com/exec/obidos/ASIN/0889222916/icongroupinterna
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Kill and Chill: Restructuring Canada's Beef Commodity Chain by Ian MacLachlan (2002); ISBN: 080200847X; http://www.amazon.com/exec/obidos/ASIN/080200847X/icongroupinterna
190 Beef
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Light Beef and Pork (Great Taste, Low Fat) by Editors of Time-Life Books (Editor), Time-Life Books (1999); ISBN: 0783545657; http://www.amazon.com/exec/obidos/ASIN/0783545657/icongroupinterna
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Lowfat Gourmet Beef by Jackie Eddy, Eleanor Clark (1997); ISBN: 0761501916; http://www.amazon.com/exec/obidos/ASIN/0761501916/icongroupinterna
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Marketing Beef in Japan by William A. Kerr, et al (1994); ISBN: 1560220449; http://www.amazon.com/exec/obidos/ASIN/1560220449/icongroupinterna
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Minced Beef Cookbook by Carole Cooper (1985); ISBN: 0572013442; http://www.amazon.com/exec/obidos/ASIN/0572013442/icongroupinterna
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Muscle Hypertrophy of Genetic Origin and Its Use to Improve Beef Production by J.W.B. King (1982); ISBN: 9024726379; http://www.amazon.com/exec/obidos/ASIN/9024726379/icongroupinterna
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National Guidelines for Beef Cattle Feedlots in Australia (SCARM Technical Report) (1993); ISBN: 0643054383; http://www.amazon.com/exec/obidos/ASIN/0643054383/icongroupinterna
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Nutrient Requirements of Beef Cattle: 1996 (Nutrient Requirements of Domestic Animals) by National Research Council (2000); ISBN: 0309069343; http://www.amazon.com/exec/obidos/ASIN/0309069343/icongroupinterna
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Plays Two: Beef/My Father's House/the Viewing/King John's Jewel/Black Star by David Pownall (2003); ISBN: 1840020776; http://www.amazon.com/exec/obidos/ASIN/1840020776/icongroupinterna
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Pocketbook for Beef Producers by Roger Brownson (1993); ISBN: 0788127128; http://www.amazon.com/exec/obidos/ASIN/0788127128/icongroupinterna
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Protection or Liberalization?: A Policy Analysis of the Korean Beef Sector (Development Economics and Policy, 5) by Elke M. Forster (1997); ISBN: 0820429562; http://www.amazon.com/exec/obidos/ASIN/0820429562/icongroupinterna
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Quick and Easy Microwaving Ground Beef (1987); ISBN: 0865735328; http://www.amazon.com/exec/obidos/ASIN/0865735328/icongroupinterna
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Quick and Easy Microwaving: Ground Beef by Microwave Cooking Institute (1991); ISBN: 0137494254; http://www.amazon.com/exec/obidos/ASIN/0137494254/icongroupinterna
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Radio Plays: An Epiphanous Use of the Microphone, Beef, Ploughboy Monday, Flos, Kitty Wilkinson, Under the Table by David Pownall (1998); ISBN: 1840020342; http://www.amazon.com/exec/obidos/ASIN/1840020342/icongroupinterna
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Raising a Calf for Beef by Phyllis Hobson (1983); ISBN: 0882660950; http://www.amazon.com/exec/obidos/ASIN/0882660950/icongroupinterna
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Rationing Beef Cattle by David Allen (1992); ISBN: 0948617276; http://www.amazon.com/exec/obidos/ASIN/0948617276/icongroupinterna
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REG 805/68/EEC: Council Regulation of 27 June 1968 on the Common Organisation of the Market in Beef and Veal - [compilation Including the Following Amendments (1996); ISBN: 0119743434; http://www.amazon.com/exec/obidos/ASIN/0119743434/icongroupinterna
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Regionalisation and Integration in China: Lessons from the Transformation of the Beef Industry (The Chinese Economy Series) by Colin G. Brown, et al (2002); ISBN:
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075461753X; http://www.amazon.com/exec/obidos/ASIN/075461753X/icongroupinterna •
Review of the Usda Draft Risk Assessment of the Public Health Impact of Escherichia Coli O157:H7 in Ground Beef (2003); ISBN: 0309085268; http://www.amazon.com/exec/obidos/ASIN/0309085268/icongroupinterna
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Riddle Roundup : A Wild Bunch to Beef Up Your Word Power by Giulio Maestro (Author) (1989); ISBN: 0899195377; http://www.amazon.com/exec/obidos/ASIN/0899195377/icongroupinterna
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Roast Beef in April an Autobiographical Sketch of the '30's & '40's by Bob Higgins, et al (1993); ISBN: 0963793624; http://www.amazon.com/exec/obidos/ASIN/0963793624/icongroupinterna
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Roast Beef on Italian Bread: A Boy and His Dog by Paul V. Dunn (2003); ISBN: 0595263658; http://www.amazon.com/exec/obidos/ASIN/0595263658/icongroupinterna
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Roast Beef, Medium by Edna Ferber (2003); ISBN: 1592244483; http://www.amazon.com/exec/obidos/ASIN/1592244483/icongroupinterna
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Roast Beef, Medium: The Business Adventures of Emma McChesney by Edna Ferber, et al (2001); ISBN: 0252069455; http://www.amazon.com/exec/obidos/ASIN/0252069455/icongroupinterna
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Robert Rose's Favorite Beef, Pork & Lamb by Robert Rose (1999); ISBN: 0778800075; http://www.amazon.com/exec/obidos/ASIN/0778800075/icongroupinterna
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Rural Development in China: Insights from the Beef Industry (The Chinese Economy Series) by Scott A. Waldron, et al (2003); ISBN: 0754618048; http://www.amazon.com/exec/obidos/ASIN/0754618048/icongroupinterna
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Salad Bar Beef by Joel Salatin (Introduction), H. Allan Nation (1996); ISBN: 096381091X; http://www.amazon.com/exec/obidos/ASIN/096381091X/icongroupinterna
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Small-Scale Processing of Beef (Technical Memorandum, No 10) by United Nations Environment Programme (1985); ISBN: 9221050505; http://www.amazon.com/exec/obidos/ASIN/9221050505/icongroupinterna
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Stir Frying Beef with Video by Wei-Chuan (1994); ISBN: 0941676528; http://www.amazon.com/exec/obidos/ASIN/0941676528/icongroupinterna
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Stock Diseases: Diseases of Beef Cattle, Sheep, Goats and Farm Dogs in Temperate Australia by Anthony Brightling (1997); ISBN: 040930476X; http://www.amazon.com/exec/obidos/ASIN/040930476X/icongroupinterna
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Studies on Beef Production from Females (Agriculture) by Hans-Jurgen Langholz (Editor) (1987); ISBN: 928257220X; http://www.amazon.com/exec/obidos/ASIN/928257220X/icongroupinterna
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The 2000-2005 Outlook for Beef and Veal in the Middle East by Inc. Icon Group International (Editor) (2001); ISBN: 0757677177; http://www.amazon.com/exec/obidos/ASIN/0757677177/icongroupinterna
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The Australian Cooking Collection: Brilliant Beef (The Australian Cooking Collection) (1993); ISBN: 1875655123; http://www.amazon.com/exec/obidos/ASIN/1875655123/icongroupinterna
192 Beef
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The Beef (Emergency Control) (Revocation) Order 1996: Food (Statutory Instruments: 1996: 1742) (1996); ISBN: 0110627997; http://www.amazon.com/exec/obidos/ASIN/0110627997/icongroupinterna
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The Beef (Marketing Payment) (Amendment) Regulations 1996: Agriculture (Statutory Instruments: 1996: 2561) by Great Britain (1996); ISBN: 0110631293; http://www.amazon.com/exec/obidos/ASIN/0110631293/icongroupinterna
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The Beef (Marketing Payment) (No. 2) (Amendment) Regulations 1997: Agriculture (Statutory Instruments: 1997: 195) (1997); ISBN: 0110638409; http://www.amazon.com/exec/obidos/ASIN/0110638409/icongroupinterna
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The Beef Book by Jean Pare (2002); ISBN: 1895455812; http://www.amazon.com/exec/obidos/ASIN/1895455812/icongroupinterna
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The Beef Carcase (Classification) (Amendment) Regulations (Northern Ireland) 1998: Agriculture (Statutory Rule: 1998: 40) by Great Britain (1998); ISBN: 0337929475; http://www.amazon.com/exec/obidos/ASIN/0337929475/icongroupinterna
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The Beef Labelling (Enforcement) Regulations 1998 (Statutory Instruments: 1998: 616) (1998); ISBN: 0110658493; http://www.amazon.com/exec/obidos/ASIN/0110658493/icongroupinterna
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The Beef Lover's Guide to Weight Control and Lower Cholesterol by Chriss McNaught, et al (1990); ISBN: 0943255279; http://www.amazon.com/exec/obidos/ASIN/0943255279/icongroupinterna
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The Beef Special Premium (Amendment) Regulations 1999: ???????? (Statutory Instruments: 1999: 1179) (1999); ISBN: 0110826574; http://www.amazon.com/exec/obidos/ASIN/0110826574/icongroupinterna
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The Behaviour of Beef Suckler Cattle (Bos Taurus) by Marthe Kiley-Worthington, Susan De LA Plain (1983); ISBN: 3764312653; http://www.amazon.com/exec/obidos/ASIN/3764312653/icongroupinterna
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The Best Ground Beef Cookbook Ever (1992); ISBN: 0871973316; http://www.amazon.com/exec/obidos/ASIN/0871973316/icongroupinterna
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The Certification of the Fatty Acid Profile of Two Edible Oil and Fat Materials: SoyaMaize Oil Blend Crm No 162, Beef-Pig Fat Blend Crm No 163 (Bcr) by W.D. Pocklington, P.J. Wagstaffe (1988); ISBN: 9282577724; http://www.amazon.com/exec/obidos/ASIN/9282577724/icongroupinterna
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The Government's Response to the 3rd Report in the 1996/97 Session of the House of Commons Northern Ireland Affairs Committee: The BSE Crisis and the Export Ban on Northern Ireland Beef (Cm.: 3704) (1997); ISBN: 0101370423; http://www.amazon.com/exec/obidos/ASIN/0101370423/icongroupinterna
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The Problem of Dark-Cutting in Beef: A Seminar in the Eec Programme of Coordination of Research on Animal Welfare, Organized by D.E. Hood and P.V. T by Hood (1981); ISBN: 9024725224; http://www.amazon.com/exec/obidos/ASIN/9024725224/icongroupinterna
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The World Encyclopedia of Meat, Game and Poultry: Essential Visual Guide Includes Everything You Need to Know About Beef and Veal, Lamb, Pork, Game and Poultry by Lucy Knox, Keith Richmond (2000); ISBN: 0754806022; http://www.amazon.com/exec/obidos/ASIN/0754806022/icongroupinterna
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Trails and Trials: Markets and Land Use in the Alberta Beef Cattle Industry, 18811948 by Maxwell L. Foran (2003); ISBN: 1552380890; http://www.amazon.com/exec/obidos/ASIN/1552380890/icongroupinterna
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Where's the Beef?: The Mad Cow Disease Conspiracy by David Lamar Cole (2001); ISBN: 0595202586; http://www.amazon.com/exec/obidos/ASIN/0595202586/icongroupinterna
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Women of the Range: Women's Roles in the Texas Beef Cattle Industry by Elizabeth Maret, Liz Carpenter (Editor) (1993); ISBN: 0890965323; http://www.amazon.com/exec/obidos/ASIN/0890965323/icongroupinterna
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Your Calf: A Kid's Guide to Raising and Showing Beef and Dairy Calves by Heather Smith Thomas (1997); ISBN: 0882669478; http://www.amazon.com/exec/obidos/ASIN/0882669478/icongroupinterna
The National Library of Medicine Book Index The National Library of Medicine at the National Institutes of Health has a massive database of books published on healthcare and biomedicine. Go to the following Internet site, http://locatorplus.gov/, and then select “Search LOCATORplus.” Once you are in the search area, simply type “beef” (or synonyms) into the search box, and select “books only.” From there, results can be sorted by publication date, author, or relevance. The following was recently catalogued by the National Library of Medicine:10 •
A comparative study of shark liver catalase with crystalline beef liver catalase. by Sister Mary Julitta Bomkamp. Author: Bomkamp, Mary Julitta,; Year: 1953; Washington, D. C., The Catholic university of America press, 1942
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Cancer from beef: DES, federal food regulation, and consumer confidence Author: Marcus, Alan I,; Year: 2002; Baltimore: Johns Hopkins University Press, 1994; ISBN: 0801847001 http://www.amazon.com/exec/obidos/ASIN/0801847001/icongroupinterna
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Comparative studies of beef-lecithin and egg-lecithin as components of the cardiolipin antigens in the complement fixation test for syphilis. Author: Vogelsang, Thomas Martin,; Year: 1955; Bergen, Grieg [1953]
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Factors influencing fertility in the postpartum cow: a seminar in the CEC Programme of Coordination of Research on Beef Production, held at Freising, September 30October 2, 1981 Author: Commission of the European Communities. Coordination of Agricultural Research.; Year: 1994; The Hague; Boston: Nijhoff for the Commission of the European Communities, 1982; ISBN: 9024727154 http://www.amazon.com/exec/obidos/ASIN/9024727154/icongroupinterna
10
In addition to LOCATORPlus, in collaboration with authors and publishers, the National Center for Biotechnology Information (NCBI) is currently adapting biomedical books for the Web. The books may be accessed in two ways: (1) by searching directly using any search term or phrase (in the same way as the bibliographic database PubMed), or (2) by following the links to PubMed abstracts. Each PubMed abstract has a "Books" button that displays a facsimile of the abstract in which some phrases are hypertext links. These phrases are also found in the books available at NCBI. Click on hyperlinked results in the list of books in which the phrase is found. Currently, the majority of the links are between the books and PubMed. In the future, more links will be created between the books and other types of information, such as gene and protein sequences and macromolecular structures. See http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=Books.
194 Beef
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Growth of hemolytic streptococci and influenza bacilli in protein fractions of beef blood and human ascitic fluid, by Walter Richard Hess. Author: Hess, Walter Richard,; Year: 1905; Chicago, Ill. [1942]
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Manipulation of growth in farm animals: a seminar in the CEC Programme of Coordination of Research on Beef Production, held in Brussels, December 13-14, 1982 Author: Commission of the European Communities. Coordination of Agricultural Research.; Year: 1995; Boston: Nijhoff for the Commission of the European Communities; Hingham, MA: Distributors for the United States and Canada, Kluwer Boston, 1984; ISBN: 0898386178
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Nutrient requirements of beef cattle. Author: National Research Council (U.S.). Subcommittee on Beef Cattle Nutrition.; Year: 1967; Washington, 1963
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Postmortem changes in animal tissues; the conditioning or ripening of beef, by T. Moran and E. C. Smith. Author: Moran, T.; Year: 1942; London, 1929
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Studies on the in vitro perfusion of the beef, rabbit and dog thyroid glands using radioactive iodide as a tracer element. Author: Lacy, Paul Eston.; Year: 1942; [Minneapolis] 1955
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The dark side of the beef trust; a treatise concerning the "canner" cow, the coldstorage fowl, the diseased meats, the dopes and preservatives, and what takes place on the other side of the partitions of the packing houses while the public is being entertained by tinsel and music and a parade of prize steers for government inspection, by a practical butcher with forty years' experience in the cattle and meat business. Author: Hirschauer, Herman.; Year: 1870; [Jamestown, N. Y., Root] 1905
Chapters on Beef In order to find chapters that specifically relate to beef, an excellent source of abstracts is the Combined Health Information Database. You will need to limit your search to book chapters and beef using the “Detailed Search” option. Go to the following hyperlink: http://chid.nih.gov/detail/detail.html. To find book chapters, use the drop boxes at the bottom of the search page where “You may refine your search by.” Select the dates and language you prefer, and the format option “Book Chapter.” Type “beef” (or synonyms) into the “For these words:” box. The following is a typical result when searching for book chapters on beef: •
Meat and Meat Substitutes Source: in Warshaw, H.S. and Webb, R. Diabetes Food and Nutrition Bible: A Complete Guide to Planning, Shopping, Cooking, and Eating. Alexandria, VA: American Diabetes Association. 2001. p. 181-234. Contact: Available from American Diabetes Association (ADA). Order Fulfillment Department, P.O. Box 930850, Atlanta, GA 31193-0850. (800) 232-6733. Fax (770) 4429742. Website: www.diabetes.org. PRICE: $18.95 plus shipping and handling. ISBN: 158040037. Summary: The protein food group includes meat, seafood, cheese, eggs, and soy products. These foods are often grouped according to how much fat they contain (very lean to high fat). This chapter on meat and meat substitutes is from a book that offers a complete food and nutrition resource for people with diabetes. The book brings readers up to date on meal planning, carbohydrate counting, vitamins, minerals, and the best ways to prepare healthy delicious meals. In this chapter the authors discuss how protein
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can be incorporated into one's diet, strategies for lightening one's protein intake (choosing lower fat options), tips for cutting back on meat, low fat cooking techniques, sauces and seasonings, the nutrition of cheese, portion control with protein foods, common questions about meats and protein, and the use of soy foods, including tofu and tempeh. Numerous recipes are then provided: roasted soy nuts, teriyaki tofu kabobs, Chinese ginger salmon, seared salmon with asparagus and green onion, seared sesame tuna with orange glaze, teriyaki glazed tuna, Middle Eastern tuna salad, 4 ways with tuna or salmon, crunchy shrimp and broccoli stir fry, cioppino, seafood kabobs Hawaiian, stir fry fish, New Orleans shrimp Creole, shrimp scampi, crispy fish filets, low fat sauces for fish (tartar sauce, cold cucumber sauce), wild rice sun-dried cherry stuffed chicken, chicken with tricolored peppers, grilled chicken breasts with fruit salsa, chicken salad in 64 ways, Oriental turkey salad, marinated steak kabobs, Chinese stir fried beef with ginger, and spiced lamb stew. The chapter includes charts of common meats and meat substitutes and their nutrition values.
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CHAPTER 7. MULTIMEDIA ON BEEF Overview In this chapter, we show you how to keep current on multimedia sources of information on beef. We start with sources that have been summarized by federal agencies, and then show you how to find bibliographic information catalogued by the National Library of Medicine.
Video Recordings An excellent source of multimedia information on beef is the Combined Health Information Database. You will need to limit your search to “Videorecording” and “beef” using the “Detailed Search” option. Go directly to the following hyperlink: http://chid.nih.gov/detail/detail.html. To find video productions, use the drop boxes at the bottom of the search page where “You may refine your search by.” Select the dates and language you prefer, and the format option “Videorecording (videotape, videocassette, etc.).” Type “beef” (or synonyms) into the “For these words:” box. The following is a typical result when searching for video recordings on beef: •
Recreating Taste in Low Fat Cooking Source: Chicago, IL: The Association, 25 min., 1994. Summary: This video demonstrates ways to decrease the fat content when cooking food. Techniques are shown for main dish beef, poultry, and fish entrees.
Bibliography: Multimedia on Beef The National Library of Medicine is a rich source of information on healthcare-related multimedia productions including slides, computer software, and databases. To access the multimedia database, go to the following Web site: http://locatorplus.gov/. Select “Search LOCATORplus.” Once in the search area, simply type in beef (or synonyms). Then, in the option box provided below the search box, select “Audiovisuals and Computer Files.” From there, you can choose to sort results by publication date, author, or relevance. The following multimedia has been indexed on beef:
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Beef cattle zoonoses [slide]: a self-instructional presentation Source: Institute of Agricultural Medicine and Environmental Health, Dept. of Preventive Medicine and Environmental Health, College of Medicine, University of Iowa; Year: 1978; Format: Slide; Oakdale, Iowa: The Institute, 1978
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E. coli 0157 [sound recording]: H7: where's the beef?: recorded at DDW 1995 in San Diego Source: AGA; Year: 1995; Format: Sound recording; [United States]: American Gastroenterological Association, [1995?]
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CHAPTER 8. PERIODICALS AND NEWS ON BEEF Overview In this chapter, we suggest a number of news sources and present various periodicals that cover beef.
News Services and Press Releases One of the simplest ways of tracking press releases on beef is to search the news wires. In the following sample of sources, we will briefly describe how to access each service. These services only post recent news intended for public viewing. PR Newswire To access the PR Newswire archive, simply go to http://www.prnewswire.com/. Select your country. Type “beef” (or synonyms) into the search box. You will automatically receive information on relevant news releases posted within the last 30 days. The search results are shown by order of relevance. Reuters Health The Reuters’ Medical News and Health eLine databases can be very useful in exploring news archives relating to beef. While some of the listed articles are free to view, others are available for purchase for a nominal fee. To access this archive, go to http://www.reutershealth.com/en/index.html and search by “beef” (or synonyms). The following was recently listed in this archive for beef: •
Angiotech loss grows as it beefs up studies Source: Reuters Industry Breifing Date: November 17, 2003
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Bad beef can mean lasting kidney problems for kids Source: Reuters Health eLine Date: September 09, 2003
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U.S. says still discussing Canada beef ban Source: Reuters Health eLine Date: July 15, 2003
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Desperate times for Canada's beef industry Source: Reuters Health eLine Date: July 14, 2003
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UK food agency recommends relaxing BSE beef rules. Source: Reuters Health eLine Date: July 10, 2003
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Brazil to trace U.S., Canada beef cattle imports Source: Reuters Health eLine Date: July 09, 2003
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Bush tells Canada he wants quick end to beef ban Source: Reuters Health eLine Date: July 07, 2003
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Canada expects expert panel to say beef safe Source: Reuters Health eLine Date: June 25, 2003
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Canada expects expert panel to declare beef safe Source: Reuters Medical News Date: June 25, 2003
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Experts to urge U.S. to end Canada beef ban: CBC TV Source: Reuters Health eLine Date: June 24, 2003
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No decision on easing Canada beef ban--USDA Veneman Source: Reuters Health eLine Date: June 16, 2003
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Canada confident U.S. will soon ease beef ban Source: Reuters Health eLine Date: June 12, 2003
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USDA to offer radiation-treated beef to schoolkids Source: Reuters Health eLine Date: May 29, 2003
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Canada beef industry sputters amid mad cow probe Source: Reuters Health eLine Date: May 27, 2003
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World slams door on Canadian beef Source: Reuters Health eLine Date: May 21, 2003
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US bans Canadian beef imports due to mad cow case Source: Reuters Medical News Date: May 20, 2003
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U.S. bans Canada beef imports due to mad cow case Source: Reuters Health eLine Date: May 20, 2003
Periodicals and News
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Beef vs. bagels: Food companies take on Dr. Atkins Source: Reuters Health eLine Date: March 17, 2003
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Nebraska firm recalls beef due to E. coli concerns Source: Reuters Health eLine Date: November 08, 2002
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Cargill expands US beef recall Source: Reuters Health eLine Date: October 03, 2002
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France ends ban on British beef Source: Reuters Health eLine Date: October 02, 2002
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Cargill recalls beef due to E. coli outbreak Source: Reuters Medical News Date: September 30, 2002
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French agency rules British beef is safe Source: Reuters Health eLine Date: September 20, 2002
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For older men, beefy physique doesn't require beef Source: Reuters Health eLine Date: August 28, 2002
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CDC says illnesses from tainted beef could rise Source: Reuters Health eLine Date: July 26, 2002
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ConAgra tainted beef linked to 26 illnesses Source: Reuters Health eLine Date: July 23, 2002
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Huge ground beef recall to get bigger, USDA says Source: Reuters Health eLine Date: July 19, 2002
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Huge beef recall to get bigger, USDA says Source: Reuters Medical News Date: July 19, 2002
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France finds BSE-risk material in beef Source: Reuters Health eLine Date: July 19, 2002
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The NIH Within MEDLINEplus, the NIH has made an agreement with the New York Times Syndicate, the AP News Service, and Reuters to deliver news that can be browsed by the public. Search news releases at http://www.nlm.nih.gov/medlineplus/alphanews_a.html. MEDLINEplus allows you to browse across an alphabetical index. Or you can search by date at the following Web page: http://www.nlm.nih.gov/medlineplus/newsbydate.html. Often, news items are indexed by MEDLINEplus within its search engine.
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Business Wire Business Wire is similar to PR Newswire. To access this archive, simply go to http://www.businesswire.com/. You can scan the news by industry category or company name. Market Wire Market Wire is more focused on technology than the other wires. To browse the latest press releases by topic, such as alternative medicine, biotechnology, fitness, healthcare, legal, nutrition, and pharmaceuticals, access Market Wire’s Medical/Health channel at http://www.marketwire.com/mw/release_index?channel=MedicalHealth. Or simply go to Market Wire’s home page at http://www.marketwire.com/mw/home, type “beef” (or synonyms) into the search box, and click on “Search News.” As this service is technology oriented, you may wish to use it when searching for press releases covering diagnostic procedures or tests. Search Engines Medical news is also available in the news sections of commercial Internet search engines. See the health news page at Yahoo (http://dir.yahoo.com/Health/News_and_Media/), or you can use this Web site’s general news search page at http://news.yahoo.com/. Type in “beef” (or synonyms). If you know the name of a company that is relevant to beef, you can go to any stock trading Web site (such as http://www.etrade.com/) and search for the company name there. News items across various news sources are reported on indicated hyperlinks. Google offers a similar service at http://news.google.com/. BBC Covering news from a more European perspective, the British Broadcasting Corporation (BBC) allows the public free access to their news archive located at http://www.bbc.co.uk/. Search by “beef” (or synonyms).
Newsletter Articles Use the Combined Health Information Database, and limit your search criteria to “newsletter articles.” Again, you will need to use the “Detailed Search” option. Go directly to the following hyperlink: http://chid.nih.gov/detail/detail.html. Go to the bottom of the search page where “You may refine your search by.” Select the dates and language that you prefer. For the format option, select “Newsletter Article.” Type “beef” (or synonyms) into the “For these words:” box. You should check back periodically with this database as it is updated every three months. The following is a typical result when searching for newsletter articles on beef: •
Do You Need Meat to Beef up? Source: Tufts University Health and Diet
