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: Quality and Palatability of Beef Steaks from Subprimals Subjected to Various Frozen/Refrigerated Storage Parameters
  name:
    name part: Curry, Shelley Annette
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Gehring, Kerri
    role:
      role term: thesis advisor.
  name:
    name part: Savell, Jeffrey
    role:
      role term: thesis advisor.
  name:
    name part: Texas A&M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2023
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: Beef steaks from ribeye rolls and top sirloin butts were evaluated to determine how refrigerated and/or frozen storage impacted purge, color, cooking yields, tenderness, and consumer acceptability. Treatments included: frozen subprimals/frozen steaks; frozen subprimals/refrigerated steaks; refrigerated subprimals/frozen steaks; refrigerated subprimals/refrigerated steaks. For subprimals, treatment had minimal impact on purge, however, purge varied (P < 0.0001) among steak treatments with refrigerated/refrigerated being the lowest. For ribeye steaks, cook yield was highest (P < 0.05) for refrigerated/refrigerated. Refrigerated/refrigerated ribeye steaks had among the lowest WBS force values, and no differences (P > 0.05) in consumer ratings were observed for ribeye steaks. Frozen/frozen top sirloin steaks had the lowest (P < 0.05) consumer ratings for overall liking, flavor, and juiciness. Storage conditions played a greater role for quality and consumer acceptability for top sirloin steaks than ribeye steaks. Overall, freezing subprimals and steaks posed the greatest challenge in quality and palatability. The electronic version of this dissertation is accessible from https://hdl.handle.net/1969.1/197410
  note: by Shelley Curry.
  note: "Major Subject: Animal Science"
  note: Includes vita.
  note: Master of Science Texas A&M University 2022 https://hdl.handle.net/1969.1/197410
  note: Includes bibliographical references.
  note: Text (Thesis)
  subject:
    topic: Major Animal Science
  subject:
    topic: beef
  subject:
    topic: frozen/refrigerated
  subject:
    topic: tenderness
  subject:
    topic: palatability
  identifier: https://hdl.handle.net/1969.1/197410
  record info:
    record content source: TXA
    record creation date: 240819
    record change date: 20240820145903.3
    record identifier: in00005463724
    language of cataloging:
      language term: eng