Effects of various tenderization strategies on non-fed beef palatability and tenderness

DSpace/Manakin Repository

Effects of various tenderization strategies on non-fed beef palatability and tenderness

Show simple item record


dc.contributor.author Canon, Jennie
dc.contributor.other Angelo State University. Department of Agriculture.
dc.creator Canon, Jennie Ann
dc.date.accessioned 2012-06-07T17:14:10Z
dc.date.available 2012-06-07T17:14:10Z
dc.date.created 2012-05-01
dc.date.issued 2012-05-12
dc.date.submitted 2012-06-07
dc.identifier.uri http://hdl.handle.net/2346.1/30004
dc.description.abstract Effects of exogenous enzyme combinations and a mechanical tenderization method were evaluated by myofibrillar fragmentation (MFI), sensorial attributes and oxidative stability (TBA) of the deep pectoral (PEC: n=120) and biceps femoris (FLAT: n=120) from cow carcasses. In the FLAT, tenderization method had no effect of MFI, TBA, or initial tenderness, sustained tenderness, or overall acceptability (P > 0.05). Enzymatic treatment affected all sensory attributes (P < 0.05); the control was the juiciest and the toughest with the least off flavor and the highest overall acceptability. Treatment affected TBA values; the bromelain and ficin treatment (BF) was most oxidized. Treatment by tenderization method interactions affected off flavor with BF having the most off flavor. In the PEC, treatment had affected MFI, cook loss, and all other sensorial evaluations (P < 0.05). However, TBA was not affected by treatment, tenderization method, or treatment by tenderization method. Moreover, MFI, juiciness, tenderness, and flavor intensity were all affected by tenderization method (P < 0.05). en_US
dc.format.mimetype application/pdf
dc.language.iso en_US en_US
dc.subject exogenous enzyme en_US
dc.subject mechanical tenderization en_US
dc.subject sensorial attributes en_US
dc.subject oxidative stability en_US
dc.subject myofibrillar fragmentation en_US
dc.subject tenderization en_US
dc.title Effects of various tenderization strategies on non-fed beef palatability and tenderness en_US
dc.type Thesis en_US
dc.type.material text
dc.type.genre Thesis
thesis.degree.name M.S.
thesis.degree.level Masters
thesis.degree.discipline Animal Science
thesis.degree.grantor Angelo State University
thesis.degree.department Department of Agriculture
dc.contributor.committeeMember Braden, Kirk W.
dc.contributor.committeeMember Branham, Loree A.
dc.contributor.committeeMember Miller, Mark F.
dc.contributor.committeeMember Pacheco, George Jr.

Files in this item

Files Size Format View Description
Thesis Jennie Canon.pdf 570.2Kb PDF View/Open Thesis

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account