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mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Methods for improving and mechanisms associated with the tenderness of meat from Brahman, Hereford and Brahman cross beef cattle
  name:
    name part: Wheeler, Tommy Lee
    name part: 1962-
    role:
      role term: creator
  name:
    name part: Cross, H. Russell
    role:
      role term: degree supervisor.
  name:
    name part: Smith, Stephen B.
    role:
      role term: degree supervisor.
  name:
    name part: Longnecker, Michael T.
    role:
      role term: degree committee member.
  name:
    name part: Savell, Jeff W.
    role:
      role term: degree committee member.
  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: xx
    date issued: 1989
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: viii, 66 leaves : illustrations ; 29 cm
  abstract: Ten each, purebred Hereford, purebred American Grey Brahman, Hereford x Brahman and Brahman x Hereford steers were fed a typical feedlot diet and slaughtered when real-time ultrasound measurements indicated that they had approximately 1 cm of subcutaneous fat over the longissimus muscle at the 12th rib. All four breeds or breed-types were utilized to determine the potential of postmortem procedures for improving meat tenderness. The calcium dependent protease (CDP) system, cathespins B and B+L, postmortem increases in muscle ionic strength and early postmortem pH and temperature were investigated as possible mechanisms for the variation in meat tenderness between the two purebred breeds. Cooked meat (longissimus muscle) from purebred Brahman cattle was less tender and more variable in tenderness than that from the other breed-types, but postmortem electrical stimulation reduced many of these differences in tenderness. The half-Brahman cross steers produced meat that was not different in tenderness or variability in tenderness to that from purebred Hereford steers, although all were only rated as "slightly tender" by the trained sensory panel. Electrical stimulation reduced the length of postmortem aging time needed to reach a given level of tenderness, regardless of breed or breed-type. Meat that was blade tenderized was not different in tenderness from meat that was electrically stimulated, and when the procedures were combined, they produced no synergistic effects. Longissimus muscle from Brahman cattle was less tender initially (7 d postmortem) than muscle from Hereford cattle, but muscle from both breeds responded to aging (7 to 35 d postmortem) in a similar manner. Cathepsin B and B+L activities were not different between breeds and thus, could not explain breed differences in tenderness. Lower CDP I activity of immediately postmortem Brahman muscle at optimal and actual muscle assay conditions, and higher CDP inhibitor activity in immediately postmortem Brahma…
  note: by Tommy Lee Wheeler.
  note: Typescript (photocopy).
  note: Vita.
  note: "Major subject: Animal science."
  note: Ph. D. Texas A & M University 1989
  note: Includes bibliographical references.
  subject:
    topic: Meat
    topic: Quality
  subject:
    topic: Beef
    topic: Testing
  subject:
    topic: Beef
    topic: Testing
  subject:
    topic: Meat
    topic: Quality
  subject:
    topic: Animal Science
  identifier: http://proxy.library.tamu.edu/login
  related item:
    location:
      url: http://proxy.library.tamu.edu/login
  record info:
    record content source: TXA
    record creation date: 910115
    record change date: 20200904152458.0
    record identifier: in00000998234
    language of cataloging:
      language term: eng