Betsy Booren

Michigan State University, East Lansing, MI, United States

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Publications (7)5.38 Total impact

  • Betsy Booren
    AMSA 67th RMC; 06/2014
  • Betsy Booren
    AMSA 67th RMC; 06/2014
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    ABSTRACT: The use of ionizing radiation for the control of foodborne pathogens and extending the shelf life of fresh iceberg lettuce and fresh spinach has recently been approved by the U.S. Food and Drug Administration. The efficacy of electron beam irradiation for controlling foodborne pathogens has been reported. For this experiment, the effectiveness of electron beam irradiation on the microbiological and sensory characteristics of fresh spinach was studied. Total aerobic plate counts were reduced by 2.6 and 3.2 log CFU/g at 0.7 and 1.4 kGy, respectively. Lactic acid bacteria were reduced at both doses of e-beam but grew slowly over the 35 d of the experiment. Yeasts and molds were not reduced in samples exposed to 0.7 kGy whereas 1.4 kGy significantly reduced microbial counts. Gas compositions (O(2) and CO(2)) were significantly different than controls. Oxygen levels inside the spinach sample bags decreased over time; however, O(2) levels did not drop below 1% that can induce anaerobic fermentation. CO(2) levels for all treatments increased through day 4; yet 7 d after irradiation, CO(2) level differences were not significant in both control and irradiated samples. Irradiation dose did not affect the basic tastes, aromatics, or mouth feels of fresh spinach, however; hardness attributes decreased as irradiated dose increased and slimy attributes of fresh spinach were higher in control samples compared to irradiated samples.
    Journal of Food Science 08/2010; 75(6):S319-26. · 1.78 Impact Factor
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    ABSTRACT: We hypothesized that the concentrations of monounsaturated fatty acids (MUFA) and cholesterol of adipose tissue and M. longissimus thoracis would not differ between Angus and American Wagyu steers when fed to a typical US live weight, but would diverge when fed to a Japanese live weight. To test this, 8 steers of each breed type were assigned to a high-energy, corn-based diet, and another 8 steers of each breed type were fed coastal bermuda grass hay diet, supplemented with the corn-based diet to achieve a daily gain of 0.9kg/d. Targeted final body weights were 525kg for steers fed for 8 or 12mo the corn- or hay-based diets, respectively, and were 650kg for steers fed for 16 or 20mo the corn- or hay-based diets. Digesta concentrations of stearic (18:0) and trans-vaccenic acid decreased, whereas linoleic acid (18:2n-6) increased between the US and Japanese endpoints (all P⩽0.03). α-Linolenic acid (18:3n-3) increased in digesta only in the hay-fed steers during this time. Plasma concentrations of palmitic (16:0) and palmitoleic acid (16:1n-7), and the 16:1:18:0 ratio, were higher in Angus steers than in Wagyu steers. Also, the plasma 16:1:18:0 ratio was decreased by hay feeding in Angus steers, but increased in Wagyu steers, when fed to the Japanese endpoint. Concentrations of oleic (18:1n-9), linoleic, α-linolenic, and 18:2trans-10,cis-12 conjugated linoleic acid all were higher in Wagyu than in Angus subcutaneous (s.c.) adipose tissue, whereas myristic (14:0) and palmitic acid were higher in Angus s.c. adipose tissue (P⩽0.05). All MUFA increased, and saturated fatty acids decreased, between the US and Japanese endpoints. Slip points of lipids in s.c. adipose tissue were over 10°C lower (P=0.01) in Japanese-endpoint steers than in US endpoint steers, consistent with the overall increase in MUFA with time on feed. The concentration of cholesterol in the M. longissimus thoracis increased with time, which may have been related to the increase in oleic acid. Because the breed×endpoint interaction was not significant for cholesterol or any of the adipose tissue fatty acids, we conclude that our original hypothesis was incorrect. Of the three factors tested (breed type, diet, and slaughter age endpoint), endpoint had the greatest effect on adipose tissue lipid composition.
    Meat Science 07/2006; 73(3):432-41. · 2.75 Impact Factor
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    ABSTRACT: An 18-wk experiment was conducted to evaluate the growth potential and carcass component yield of the three major strains of commercial toms grown in the U.S. turkey industry. Hybrid Converter toms grew the fastest during the brooder phase (to 6 wk of age). British United Turkeys (BUT) Big 6 toms grew the fastest during the later stages of growth. Nicholas 700 toms exhibited intermediate growth throughout the trial. There were no significant differences in body weight, feed conversion, livability or carcass component yield between strains at market weight. The final average body weight was 17.1 kg with a 0-to-18-wk feed conversion of 2.49 g:g and 82% livability. The primary cause of mortality was round heart disease. Carcass yield was 75.9% with a boneless, skinless breast yield of 28.6%. The fat content of raw pectoralis major muscle was 1.0% or less for all strains. The breast muscle of BUT toms had less fat when compared to the other strains. Based on this study, choice of strain should depend upon the marketing goals of the company.
    The Journal of Applied Poultry Research 06/2003; 12(2). · 0.85 Impact Factor
  • Betsy L Booren, Joe L Baumert, Roger W Mandigo
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    ABSTRACT: Summary We predicted that the lipid composition of subcutaneous adipose from Angus and Japanese Wagyu steers would not differ unless the steers were fed to a Japanese live weight. Eight steers of each breed type were assigned to a high-energy, corn-based diet. Another 8 steers of each breed type were a hay-based diet. Targeted final body weights were 1,200 lb (U.S. endpoint) and 1,400 lb (Japanese endpoint). Omega-6 and omega-3 fatty acids were higher in plasma of hay- fed steers than in corn-fed steers. Oleic acid was greater in fat from Wagyu steers than in Angus steers. Oleic acid in fat was decreased, and omega-3 fatty acids were increased slightly, by the hay diet. Melting points of lipids from the ribeye decreased with time, and were least in corn-fed steers (P = 0.05). Ribeye cholesterol increased with time. In conclusion, composition of carcass fat is profoundly influenced by diet and slaughter endpoint.