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Designing the flexible investment strategies for maximizing returns under spatial variation and considering uncertainty in beef cattle investment decision-making are vital.  Therefore, the objectives of the study were (i) to explore the real options and its values spatially for beef cattle investments in Türkiye, and (ii) to evaluate the adequacy of government support for beef cattle investment spatially. Research data were collected from randomly selected 385 beef cattle farms by using questionnaires. The valuation of real options was assessed by using Binomial Valuation, Black-Scholes Method and Monte Carlo simulation. Tornado diagram was used for exploring sensitivity of decision variables for beef cattle investment. The results of the research showed that the classical net present value (NPV) value was -200,82 thousand US $. The NPV values of the options of wait, expand and input-output change for the beef cattle investment were 102,37 thousand US $, 43,87 thousand US $, and 24,50 thousand US $, respectively. The research findings also showed that the value of real options and adequacy of government subsidies varied spatially. Based on the resuts of the sensitivity analysis, the most important variables affecting the investor's decision are carcass meat price, yield rate, capacity utilization rate and fattening feed price, respectively. The research suggests that policy makers should consider the spatial distribution of investment subsidies and policies to the specific needs of different regions to increase efficiency of investment support policy.

 

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Aerobic mesophilic counts (AMC), were obtained by swabbing 25 cm2 areas at seven site (neck, brisket, leg, flank, rib set, forehand, hind quarter) on beef carcasses, after each Slaughter process (skinning, evisceration, splitting, trimming and primary washing, final washing). Reduction in counts at individual sites were observed after trimming and primary washing (about 0.2 log cfu.cm-2 ) and final washing (about 0.2 log cfu.cm-2 ) similarly. Increases in counts at most outside sites were observed after skinning, (about 2.5 - 3.5 log cfu.cm-2) and after evisceration, at brisket (about 1 log cfu.cm-2) and forehand (about 0.5 log cfu.cm-2) respectively. The incidence of Salmonella and E. coli on beef carcasses were also obtained by swabbing the outside surfaces of 12 carcasses after each stage. A large number of increases in positive samples for E.coli and Salmonella was observed after skinning and after evisceration (16.6% and 9.2% respectively). After final washing Salmonella and E. coli were detected on 11.9% and 7.1% of samples. The impact of beef slaughter processes on carcass microbiology and their potential use as critical control points (CCPs) during beef production are discussed.

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High and increasing beef marketing margin leads one to controversy about factors affecting it. This study using the monthly data for the 1998-2005 period to investigate the market power and to estimate how farm and marketing services supplies and retail demand determinants can affect beef marketing margin. The results show that farm, marketing services and retail level prices and thereby marketing margin move together in different ways that depend on whether the determinants that cause movement arise from a shift in retail demand, marketing services supply or farm supply. And also, positive impact of market power beef marketing margin is observed.

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The aim of this research was to investigate the effect of ultrasound (US) treatment on physicochemical and textural characteristics of beef. US treatment was applied at two frequencies of 60 and 40 KHz for two times of 15 and 30 minutes. After that the meat pieces were held for 8 days at refrigerator temperature and their physical and chemical properties were evaluated during 1, 4 and 8 time intervals. US treatment caused to decrease pH and water holding capacity. Cooking loss was increased and storage loss (at 4 °C) and freeze thawing loss were decreased after US treatment and the sample treated by 40 KHz for 30 min exhibited the highest change in this parameters. The US treatment had no significant effect on water holding capacity of beef (p>0.05). The effect of US treatment on hardness of meat was dependent on applied frequency, time of treatment and storage time. The sample treated at 40 KHz for 15 min at day of 4 had the lowest hardness. Microscopy images indicated that the structure of myofibrils is changed and the space between muscle fibers increased after US treatment and by decreasing of frequency and increasing of US time, the change of myofibrils was increased. By considering all parameters, using of 40 KHz for 30 min had the best effect on quality attributes of beef and thus it is able to be used as an effective treatment after slaughter.

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Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) are carcinogenic compounds formed while beef patties are cooked. The current study aimed to evaluate the effects od wheat fiber (1% and 2%), and the mixture of xanthan and guar gums (0.5%) on the PAHs and HCAs formation in the grilled beef patties. According to results, the application of wheat fiber, xanthan and guar gums in the formulation of beef patties significantly decreased moisture, fat and protein content, compared to the control. The pH values of treatments significantly increased compared to the control as a result of the application of wheat fiber and xanthan and guar gums. PAHs and HCAs levels in all treatments significantly decreased compared to the control. The highest reduction in these compounds was related to BkFA (42%) and IQ (74%). Generally speaking, the treatments consist of wheat fiber with xanthan and guar mixture selected as the beat samples. 

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Demand for the production and consumption of fresh meat has led to the use of various methods to improve the quality characteristics and increase its shelf life. In this study, stinging nettle extract (SNE) in combination with epsilon (ɛ-PL) were used for the production of fresh, functional, and extended shelf life of beef fillets. After drying of stinging nettle leaves under favorable conditions, aqueous extraction was performed at concentrations of 3, 6 and 9% (w/v) of leaves. A solution of ɛ-PL at 0.5% (w/v) concentration was prepared and mixed with 3, 6 and 9% of SNE. Beef fillets (4 treatments) were prepared in 2×2×2 sizes and treated for 1 h at 4 ° C with a ratio of 1 to 1 (meat fillets to SNE). Distillation water was used to treat the control. Finally, beef fillets were packed in polyethylene bags and quality properties were performed at days 1, 3, 6, 9 and 12. During storage, pH, phenolic compounds, redness value (a) and sensory scores decreased significantly (P < 0.05), and in contrast to lipid oxidation, total volatile nitrogen, lightness (L) and yellowness (b) increased significantly (P < 0.05). It was found that the treatment of beef fillets using SNE (6%) in combination with ɛ-PL (0.5%) resulted in a significant reduction (P < 0.05) in the amount of lipid oxidation and total volatile nitrogen compounds of about 50% compared to the control sample. The color and sensory characteristics of processed beef fillets showed that SNE in combination with ɛ-PL could increase the sensory scores of the samples. Based on the results, SNE had synergistic effects with ɛ-PL in reducing lipid oxidation and total volatile nitrogen compounds, therefore it could be used to produce fresh and functional beef.

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Meat is prone to contamination and spoilage due to its composition and production. Therefore, in order to extend its shelf life, the use of antioxidant and antimicrobial compounds has always been the focus of researchers' attention.The present study was conducted to evaluate effects of edible chitosan (2%) coating containing Cuminum cyminum essential oil (1%) on the shelf-life of meat in modified atmosphere packaging at refrigerated storage. The meat samples were separated into three groups uncoated (control), treated with chitosan coated without Cuminum cyminum essential oil and immersed in chitosan coated with Cuminum cyminum essential oil.
 Then Samples were packed in MAP (80% O2 and 20% CO2) conditions and stored at 4°C up to 21 days and evaluated periodically (on days 0, 3, 6, 9, 12, 15, 18 and 21) for microbiological (Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.) and chemical (pH, TBA and TVN) characteristics. Microbial analysis indicated that coating had significant influence (p<0.001) on reduction of increasing trends of Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.bacteria. From the aspects of chemical factors, the containing chitosan coating groups showed lower pH, TBA and TVN than those without coating. According to the results, chitosan coating significantly improved (P<0.05) quality of samples. This study also indicated that the effect of chitosan containing Cuminum cyminum essential oil on samples was to retain their good quality characteristics and extend the shelf life during refrigerated storage, which was supported by the results of microbiological, chemical, and sensorial properties.

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Due to the importance of consuming meat and meat products especially sausage and bologna and the adverse effects of using synthetic preservatives used in them, this study aimed to investigate the effect of natural preservative on shelf-life of cooked beefbologna and comparison with sodium nitrite as synthetic preservative. the effect of chitosan (0, 0.5 and 1%) added individually or in combination with CCEO nanoemulsion (0, 1, 2 and 3%) as an alternative for sodium nitrite on microbiological (Total Viable Counts, Coliforms, Lactic acid bacteria (LAB), molds and yeasts), pH and water holding capacity (WHC), of beef bologna stored at 4 °C for 30 days was investigated. The experiment was performed in completely randomized based on factorial in 3 replication. Duncans test at 5% probability level was used to determine the significant difference mean between the data. Results indicated that chitosan addition resulted in significant (p< 0.05) inhibition of microbial growth, so that the lowest microbial counts were obtained in the samples containing both chitosan and CCEO nanoemulsion indicating a possible synergistic effect. Chitosan also improved the WHC and reduced the synersis of the samples during shelf-life respect to the control, while CCEO nanoemulsion had no significant effect on these parameters (p>0.05). The combination of chitosan (1%) with CCEO nanoemulsion (2-3%), which showed the best results, could have a valuable potential for commercial use in order to improve preservation of meat products without the use of nitrites or other synthetic additives.

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 In general, keeping beef fillets in the refrigerator (4 ° C) will be spoiled due to the growth of microbes, which endangers the food and economic health of the consumer. Therefore, the aim of this study was to investigate the effects of whey protein coating. And gelatin with three levels of whey protein (0, 0.5 and 1%), three levels of gelatin (0, 0.5 and 1%) and two concentrations of whey protein-gelatin combination (0.5 and 1%) In order to increase the shelf life of beef fillet at refrigerated temperature. For this purpose, tests of moisture, peroxide number, thiobarbituric acid index, microbial load and general acceptance were performed on coated and uncoated beef fillets. The results showed that with increasing storage time in all treatments, the amount of peroxide and thiobarbituric index of samples increased, which was less in coated samples than uncoated samples (p <0.05) and with increasing storage time, moisture content of fillets. Without coverage as well as overall acceptance of samples decreased significantly. The minimum amount of bacteria also belonged to the samples coated with 1% whey protein-gelatin. Based on the obtained results, it can be concluded that the use of whey protein and gelatin combination coating with a concentration of 1% as an edible coating in beef fillet was selected as the best treatment.

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Despite the development of methods to increase the shelf life and safety of food products, the economic loss caused by food spoilage is still considered one of the main challenges of  food industry. Due to the culture of the use of natural products and functional foods, the consumer's desire for natural products with extended shelf life has increased. Phenolic compounds, like many bioactive compounds, gradually become inactive and usually cause a bitter taste in food. Microliposome is one of the effective solutions to increase the stability and reduce the unpleasant taste of bioactive compounds. In this research, the Ferula leaves was extracted with ethanol and its phenolic and flavonoid properties were determined. Then, the antioxidant properties of the extract were determined by DPPH and β-carotene/linoleic acid assay at different concentration (400, 800, 1600 and 3200 PPM). Then it was added to beef burger in the form of liposomes and the oxidative, microbial and sensory characteristics and the release rate of phenolic compounds in beef burger were investigated over two weeks’ storage. The results showed that the total phenolic and flavonoid content of the Ferula leaves extract was 270.67 ± 5.8 mgGA/ g extract and 160.81±5.65 mg Quercetin/g extract, respectively. With the increase in the concentration of Ferula extract, the DPPH radical inhibition increases from 33.73 to 84.42% and β-carotene-linoleic acid from 32.56 to 74.90% at 400 to 3200 PPM. The results obtained on the shelf life of beef burger showed that the highest microbial growth and lipid oxidation were observed in the control, and the lowest one was observed in the sample containing 3200 PPM Ferula extract. Based on the oxidation test and sensory evaluation, adding microliposome of Ferula leaves extract at 1600 PPM can significantly increase the shelf life of beef burger in the refrigerator.

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Although many studies have demonstrated the significance of using natural plant additives and encapsulating plant extracts in meat products to mitigate the adverse effects of chemical additives, research in this area remains limited. Hence, the current study investigated the effects of sour tea extract (Hibiscus sabdariffa L.) on enhancing the physicochemical and sensory characteristics of beef sausage. The study assesed the phenolic content of hydroalcoholic extract of sour tea using the Folin-Ciocalteu method, as well as its antioxidant activity via the DPPH assay at concentrations of 500, 1000, 1500, and 2000 ppm of the extract. The characteristics of the capsules containing this extract, including particle size, zeta potential, efficiency, solubility, mass density, morphology, and the physicochemical characteristics of the meat products containing these capsules including the amount of thiobarbituric acid, color, and sensory attributes were evaluated. Data analysis was conducted using one-way analysis of variance. The results indicated that the total phenolic content in sour tea extract was 174.6 mg of gallic acid per gram of extract, and the highest antioxidant activity was observed at concentrations above 1500 ppm of the extract. The particle size of the extract ranged from 108.517 to 646.369 micrometers, and physicochemical parameters such as zeta potential, efficiency, solubility, mass density, and capsule morphology were within appropriate ranges. During storage, the amount of thiobarbituric acid compound increased in the control sample, and this difference was significant compared to the sample containing 1500 ppm of sour tea extract. Additionally, with increasing storage time, the L color factor decreased, but sensory evaluation indicated that the treatments received acceptable scores. Overall, the results of this study demonstrate that sour tea extract, whether in free form or encapsulated, can serve as a natural additive to enhance the quality and improve the sensory properties of beef sausage, potentially replacing chemical preservatives.