Ultrasonic elastography to predict beef tenderness /
(1, 2, 5, and 1 0 neighboring resolution cell pairs) and
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
1996.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (1, 2, 5, and 1 0 neighboring resolution cell pairs) and (B), 1/4 A x 3/4 B, and F2A x B crosses). The right side of (Bf, and triceps brachii (Tb)) were obtained from both the (n=30) were obtained from animals of known genetic (NS) side. Additionally, the longissimus muscle (Ld) was (semimembranosus (Sm), semitendinosus (St), biceps femoris =.47), shear force at 14 days (R 2 =.40), shear force at 28 1-f 14) were extracted from each elastogram at four distances background of three breed types (3/4 Angus (A) x 1/4 Brahman beef tenderness. Two gray-scale images, called elastograms, Bratzler shear force also were analyzed. Textural features by residual standard deviations that were larger than the calpastatin activity (mg/g) at 24 hours postmortem, sarcomere carcass. Warner-Bratzler shear force (kg) of steaks aged in collagen solubility (R 2 =.12). Regression Correlations between selected textural features and Warner- days (R 2 =.26), fat (R 2 =.25), moisture (R 2 =.23) and distances as indicated distances, therefore accounting for similar variation in each carcass was electrically stimulated. Four muscles elastograms. The elastography has potential to electrically stimulated (ES) and non-electrically stimulated equations for other muscles had low predictability (R 2 =.04 extraction techniques are needed. features f 12 and f 1 3 were significantly correlated to each five angles (0, 45, 90, 135 [degrees] and average). Stepwise length (mm), total collagen (mg/g), soluble collagen (%), mechanical measures of beef tenderness. Beef carcasses moisture (%), and lipid (%) were determined as measures of obtained from the electrically stimulated side of each other across parameter. These results indicated that ultrasonic parameters f I and f 12 were extremely variable across predict beef tenderness, but further research into feature refrigerated storage for 2, 14, 28 and 42 days postmortem, regression (P<. 15) was used to determine the ability of the textural features to predict the tenderness measurements. to .39). The textural Ultrasonic elastography was used to predict chemical and values for that were obtained for each sample. Fourteen textural features (f within the Ld muscles predicted shear force at 2 days (R 2 |
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| Item Description: | "Major subject: Animal Science". Vita. |
| Physical Description: | xii, 102 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references: pages 89-101. |