Add to ORKGStudy Description: Twelve head of fed beef cattle were harvested at the SDSU Meat Laboratory over two days. Carcasses were allotted into two weight groups based on hot carcass weight (HCW): Heavyweight (HW) and Lightweight (LW). Data logging thermometers were placed in the left side of each carcass within the round, loin, rib, and chuck primals to track temperature decline. Carcass measurements including 12th rib fat thickness, ribeye area and marbling score were collected approximately 48 hours postmortem. Steaks from each primal were collected to measure Warner-Bratzler shear force (WBSF), objective and subjective color
Improvement of USDA Select cattle quality is essential for consumer acceptance of leaner meat. Most ...
Meat color and tenderness are two most important quality factors affecting consumers’ decision on me...
Color development over time in beef carcasses is affected by chill length, fat thickness and hot car...
Objective To determine if beef carcass weight influences chilling rate, pH decline, beef color, case...
The objective of this thesis was to determine the influence of beef carcass weight on chilling and p...
Objective The objective was to investigate whether hot carcass weight (HCW) affected Warner-Bratzler...
Objective Determine the effect of chilling systems on beef carcass temperature decline, carcass char...
The objective of this study was to determine the influence of increasing beef hot carcass weights on...
The United States beef industry has experienced increasing hot carcass weights (HCW) and improvement...
Oversized beef carcass and tenderness are issues the beef industry is working to overcome. The objec...
Objectives were to characterize effects of average daily gain (ADG) on Warner-Bratzler shear force (...
Call number: LD2668 .T4 ASI 1987 S37Master of ScienceAnimal Sciences and Industr
Biochemical changes in muscle postmortem have been associated with initial beef tenderness early pos...
The advantages of producing bulls as opposed to steers in production efficiency, performance, and ca...
Six Hereford steer carcasses were assigned tDto each of three holding periods (either 2-, 5- or 8-...
Improvement of USDA Select cattle quality is essential for consumer acceptance of leaner meat. Most ...
Meat color and tenderness are two most important quality factors affecting consumers’ decision on me...
Color development over time in beef carcasses is affected by chill length, fat thickness and hot car...
Objective To determine if beef carcass weight influences chilling rate, pH decline, beef color, case...
The objective of this thesis was to determine the influence of beef carcass weight on chilling and p...
Objective The objective was to investigate whether hot carcass weight (HCW) affected Warner-Bratzler...
Objective Determine the effect of chilling systems on beef carcass temperature decline, carcass char...
The objective of this study was to determine the influence of increasing beef hot carcass weights on...
The United States beef industry has experienced increasing hot carcass weights (HCW) and improvement...
Oversized beef carcass and tenderness are issues the beef industry is working to overcome. The objec...
Objectives were to characterize effects of average daily gain (ADG) on Warner-Bratzler shear force (...
Call number: LD2668 .T4 ASI 1987 S37Master of ScienceAnimal Sciences and Industr
Biochemical changes in muscle postmortem have been associated with initial beef tenderness early pos...
The advantages of producing bulls as opposed to steers in production efficiency, performance, and ca...
Six Hereford steer carcasses were assigned tDto each of three holding periods (either 2-, 5- or 8-...
Improvement of USDA Select cattle quality is essential for consumer acceptance of leaner meat. Most ...
Meat color and tenderness are two most important quality factors affecting consumers’ decision on me...
Color development over time in beef carcasses is affected by chill length, fat thickness and hot car...