Unchilled versus chilled carcass grading of ovine carcasses /
The objective of this experiment was to determine if ovine carcasses could be graded unchilled to the same degree of accuracy as they are presently graded chilled. Lamb carcasses were collected for the study on three consecutive days (day 1, n=219; day 2, n=206; day 3, n=155) at a commercial sl...
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| Format: | Thesis Book |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
2000.
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| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=728331991&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | The objective of this experiment was to determine if ovine carcasses could be graded unchilled to the same degree of accuracy as they are presently graded chilled. Lamb carcasses were collected for the study on three consecutive days (day 1, n=219; day 2, n=206; day 3, n=155) at a commercial slaughter facility in San Angelo, TX. Carcass sampling was established by the order each lamb carcass arrived on the slaughter floor, although an effort was made to obtain carcasses with variation in subcutaneous fat thickness. Each lamb carcass was graded unchilled at an average time of 15 minutes post stunning. Following a 20-hr average chill, each carcass was graded a second time for the chilled grade. Three experienced evaluators (USDA Meat Grading Supervisors) independently graded each unribbed carcass to closely simulate industry conditions. These grades were assigned without the aid of a measuring device. Correlation coefficients were 0.125, 0.200, 0.440, 0.604 and 0.771 for unchilled bone, unchilled lean, unchilled flank streaking, unchilled quality grade and unchilled yield grade, respectively. R² values were 0.015, 0.039, 0.0004, 0.003, and 0.595. for hot bone, unchilled lean, unchilled flank streaking, unchilled quality grade, and unchilled yield grade respectfully. Grader training will be required to evaluate the unchilled carcasses. Unchilled grading does not appear to be feasible in the establishment of maturity or quality grade of the carcass but may be adequate in the determination of yield grades. |
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| Item Description: | Vita. "Major Subject: Animal Science". |
| Physical Description: | ix, 34 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilm Inc. |
| Bibliography: | Includes bibliographical references (leaves 31-33). |