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

• Author / Creator

  Puente Zamarripa, José Angel

• 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.

• Subjects / Keywords

  • Canadian Beef Grading System
  • Carcass chilling
  • Beef colour
  • Beef ageing
  • Beef quality
  • Carcass electrical stimulation

• Graduation date

  Spring 2014

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3MW28P3W

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.