rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Effects of management history, breed-type and carcass characteristics on palatability attributes of beef
  name:
    name part: Tatum, Joseph Daryl.
    role:
      role term: creator
  name:
    name part: Carpenter, Z. L.
    role:
      role term: degree supervisor.
  name:
    name part: Dutson, Thayne R.
    role:
      role term: degree committee member.
  name:
    name part: Lewis, R. W.
    role:
      role term: degree committee member.
  name:
    name part: Smith, Gary C.
    role:
      role term: degree supervisor.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  genre: Academic theses.
  origin info:
    place:
      place term: txu
    date issued: 1978
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xii, 58 leaves ; 28 cm
  abstract: Four hundred eighty-six feeder steers were selected at a commercial feedlot, fed a high-concentrate finishing ration for 100, 130 or 160 days and slaughtered at a commercial packing plant. The steers were evaluated as feeder cattle (at the onset of the experiment), as slaughter cattle (at the termination of each feeding period) and as carcasses (24 hr postmortem). A wholesale rib was removed from each carcass (96 hr postmortem), vacuum packaged and transported to the Meat Laboratory of the Texas Agricultural Experiment Station. Following a 12-14 day postmortem aging period, two steaks were obtained from each wholesale rib for palatability determinations. Samples of one cooked steak were evaluated by an 8-member, trained sensory panel for juiciness, myofibrillar tenderness, amount of organoleptically-detectable connective tissue, overall tenderness, flavor desirability and overall palatability. The second steak was used for determination of Warner-Bratzler shear force. Evaluations of feeder cattle muscling and frame size were effective in identifying subsequent differences in carcass characteristics and palatability attributes. Thickly muscled feeder cattle produced carcasses with the highest (P<.05) carcass conformation scores, the largest (P <.05) longissimus muscle areas and the heaviest (P<.05) carcass weights, while thinly muscled feeder cattle produced carcasses with the lowest (P<.05) carcass conformation scores, the smallest (P<.05) longissimus muscle areas and the lightest (P<.05) carcass weights. Small framed feeder cattle produced lighter weight carcasses that were fatter and higher grading (U.S.D.A. quality grade) and rib steaks that were more palatable than those from large framed feeder cattle..
  note: by Joseph Daryl Tatum.
  note: "Major subject: Animal Science."
  note: Vita.
  note: Texas A & M University
  note: Includes bibliographical references (leaves 49-52).
  subject:
    topic: Beef cattle breeds
  subject:
    topic: Beef
    topic: Grading
  subject:
    topic: Meat
    topic: Quality
  subject:
    topic: Animal Science
  subject:
    topic: Beef cattle breeds
  subject:
    topic: Beef
    topic: Grading
  subject:
    topic: Meat
    topic: Quality
  identifier: http://proxy.library.tamu.edu/login
  identifier: https://hdl.handle.net/1969.1/DISSERTATIONS-323486
  related item:
    location:
      url: http://proxy.library.tamu.edu/login
  related item:
    location:
      url: https://hdl.handle.net/1969.1/DISSERTATIONS-323486
  record info:
    record content source: TXA
    record creation date: 790222
    record change date: 20220103135345.0
    record identifier: in00000299689
    language of cataloging:
      language term: eng