Collagen solubility and calcium concentration and their effects on tenderness in the m. longissimus lumborum /

Bibliographic Details
Main Author:	Genho, Daniel Phillip
Other Authors:	Savell, Jeffrey W. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2011]
Subjects:	Major animal science. Beef tenderness collagen concentration collagen solubility sarcomere length electrical stimulation myofibrillar fragmentation index calcium concentration
Online Access:	Link to OAK Trust copy

Description
Abstract:	Strip steaks from the McGregor genome project were used to evaluate the effects of sarcomere length, myofibrillar fragmentation index, 3 h postmortem pH, 24 h postmortem pH, marbling, electrical stimulation (ES), sarcoplasmic free calcium concentration, and collagen characteristics on tenderness as measured by Warner-Bratzler shear force (WBS). The WBS values were measured prior to this project so the animals were able to be separated into "tender" and "tough" groups using a WBS value of 30 N as the separating point, steaks with a WBS value less than 30 N being "tender" and the others being "tough". It was found that ES sides had lower WBS values, however, "tough" steaks showed a greater response to ES than "tender" steaks. ES sides also had higher sarcoplasmic free calcium concentration and lower 3 h postmortem pH. Tenderness is best predicted by treatment (ES versus NON-ES), however, there is some efficacy in using total collagen and collagen solubility in conjunction with treatment.
Item Description:	"Major Subject: Animal Science" Title from author supplied metadata (automated record created 2011-02-28 11:02:00). Electronic resource.
Physical Description:	1 online resource.
Bibliography:	Includes bibliographical references.