ERA

Download the full-sized PDF of Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef QualityDownload the full-sized PDF

Analytics

Share

Permanent link (DOI): https://doi.org/10.7939/R3MW28P3W

Download

Export to: EndNote  |  Zotero  |  Mendeley

Communities

This file is in the following communities:

Graduate Studies and Research, Faculty of

Collections

This file is in the following collections:

Theses and Dissertations

Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef Quality Open Access

Descriptions

Other title
Subject/Keyword
Carcass chilling
Carcass electrical stimulation
Beef quality
Beef colour
Beef ageing
Canadian Beef Grading System
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Puente Zamarripa, José Angel
Supervisor and department
Bruce, Heather L. (Department of Agricultural, Food and Nutritional Science)
Examining committee member and department
Betti, Mirko (Department of Agricultural, Food and Nutritional Science)
Elezzabi, Abdulhakem (Department of Electrical and Computer Engineering)
McMullen, Lynn (Department of Agricultural, Food and Nutritional Science)
Bruce, Heather L. (Department of Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization
Animal Science
Date accepted
2013-12-20T09:52:25Z
Graduation date
2014-06
Degree
Master of Science
Degree level
Master's
Abstract
Meat quality characteristics of m. longissimus thoracis (LT) from Canada A, AA, AAA and Prime grades were determined at day 3 and 14. Canada Prime was substantiated as the superior product, having the highest L*, a*, b* values and the greatest tenderness. LT steaks from Canada A & AA carcasses had the lowest crude fat content but the highest moisture and protein content. These results supported LT meat from Canada Prime beef carcasses being of the highest economic value. The effects of early post mortem chiller temperature, electrical stimulation (ES) and ageing on beef quality were also studied. A significant ES/AGEING interaction indicated that ES steaks at 3 days aged had lower shear force values than those of non-ES, but this difference disappeared at 14 days. After 14 days ageing, steaks had increased L*, a* and b* values. ES improved meat appearance and tenderness but this improvement declined with time post mortem, indicating that ES can be used to modify time to market for beef LT steaks.
Language
English
DOI
doi:10.7939/R3MW28P3W
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
Citation for previous publication

File Details

Date Uploaded
Date Modified
2014-06-15T07:14:31.208+00:00
Audit Status
Audits have not yet been run on this file.
Characterization
File format: pdf (Portable Document Format)
Mime type: application/pdf
File size: 1912159
Last modified: 2015:10:12 15:59:47-06:00
Filename: Puente_Jose_Spring 2014.pdf
Original checksum: c08ae485db323d14b05f76c0f293d39d
Well formed: true
Valid: true
Status message: Too many fonts to report; some fonts omitted. Total fonts = 1118
File author: JAPte
Page count: 204
File language: en-CA
Activity of users you follow
User Activity Date