Factors influencing variation in tenderness of major beef muscles /
(3/4 Angus (A) x 1/4 Brahman (B), 1/4 A x 3/4 B, and F2 A x
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1997.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (3/4 Angus (A) x 1/4 Brahman (B), 1/4 A x 3/4 B, and F2 A x (Ld, Gm) and chuck (Th) for both ES and nonstimulated. (VI), Gluteus medius (Gm), Longissimus dorsi (Ld) and > .05) on sarcomere length for the Sm, Bf, VI, Gm and Ld, 3/4 A x 1/4 B than these muscles from other breed types. In adequately explained variation in WBS force. amount. Breed type had no effect on percentage collagen B crosses). The right side of each carcass was electrically Beef carcasses (n=30) were obtained from three breed types Bf and VI were higher in total amount of collagen than the breed types. Shear force values decreased to a greater Calpastatin activity was lower in Sm, St and Gm muscles from determining beef tenderness in this study. Correlations extent in steaks from 3/4 A x 1/4 B than steaks from the fat (%), and Warner-Bratzler shear force (kg) of steaks aged for 2, 14, 28 and 42 d were determined. ES had no effect (P highest collagen solubility regardless of breed type. ES however, for the Th and St, the ES muscles had longer improved tenderness slightly, but significant improvements indicated that within a muscle, no combination of variables other breed types. Shear force values for steaks from the round (Sm, St, Bf, VI) were higher than steaks from loin Sarcomere length (gm), 24 h calpastatin activity (jig/g), sarcomere lengths than the nonstimulated muscles. Semitendinosus (St), Biceps femoris (Bf), Vastus lateralis Sm, St, Gm, Th and Ld. The Ld had the lowest total collagen solubility for the Sm, Bf, Gm and Ld. Ld muscles had the Steaks from the Bf did not respond to postmortem aging. The stimulated (ES). Seven muscles (Semimembranosus (Sm), temperature decline at 1, 3, 6, 9 and 21 h postmortem. the Ld muscle, calpastatin activities were similar across total collagen (mg/g), collagen solubility (%), moisture and Triceps brachii (Th)) were obtained and monitored for pH and were not observed. Muscle type played the largest role in |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | x, 106 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references: pages 71-81. |