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


Other title
Carcass chilling
Carcass electrical stimulation
Beef quality
Beef colour
Beef ageing
Canadian Beef Grading System
Type of item
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 of Agricultural, Food, and Nutritional Science
Animal Science
Date accepted
Graduation date
Master of Science
Degree level
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.
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