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: Slip point of subcutaneous adipose tissue as an indicator of beef carcass quality
  name:
    name part: Ward, Lindsay Paige.
    role:
      role term: creator
  name:
    name part: Smith, Stephen B.
    role:
      role term: thesis advisor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2010
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: remote
    extent: 1 online resource.
  abstract: We hypothesized that slip point of subcutaneous (s.c.) adipose tissue lipids would predict beef carcass quality. To address our hypothesis, 79 M. longissimus dorsi (LD) steaks from cattle of unknown background were used to provide information on slip points, percentage intramuscular lipid, fatty acid composition, and MUFA:SFA ratios. Overlying s.c. adipose tissue was separated from the muscle lean, which contained intramuscular (i.m.) adipose tissue. Lipids were extracted from s.c. adipose tissue and muscle lean by a modified chloroform:methanol procedure and subjected to various analyses. The hypothesis was tested by developing regression equations to determine which fatty acid variables were most useful in predicting carcass composition. There was a high correlation between s.c. MUFA:SFA ratio and s.c. slip points (P < 0.001) with an R2 of 0.557. Also, the MUFA:SFA fatty acid ratios of s.c. and i.m. adipose tissue were significantly correlated and an R2 of 0.440 was observed (P < 0.001) when regressed against each other. The current data set observed s.c. MUFA:SFA ratios (0.73) lower than previous studies, which suggests a population of young or unfinished cattle. This study demonstrated that it is possible to predict the intramuscular lipid (IML) MUFA:SFA ratio by measuring s.c. slip point (R2 of 0.097; P < 0.01). However, our hypothesis of predicting amount of marbling, hence quality grade, from the melting temperature of s.c. adipose tissue lipids proved incorrect (R2 = 0.001). Nonetheless, these data indicate that LD fatty acid composition can be estimated by measuring s.c. adipose tissue slip point.
  note: by Lindsay Paige Ward.
  note: "Major Subject: Animal Science"
  note: Title from author supplied metadata (automated record created 2010-03-12 12:08:51).
  note: Electronic resource.
  note: Master of Science Texas A&M University 2008 http://hdl.handle.net/1969.1/ETD-TAMU-2644
  note: Includes bibliographical references.
  note: Text (Thesis)
  subject:
    topic: Major animal science
  subject:
    topic: Slip point
  subject:
    topic: carcass quality
  subject:
    topic: subcutaneous
  subject:
    topic: indicator
  subject:
    topic: beef
  subject:
    topic: adipose tissue
  identifier: http://hdl.handle.net/1969.1/ETD-TAMU-2644
  record info:
    record content source: TXA
    record creation date: 100429
    record change date: 20151201150202.0
    record identifier: in00002586677