Collagen Solubility and Calcium Concentration and Their Effects on Tenderness in the M. longissimus lumborum
dc.contributor | Savell, Jeffrey W. | |
dc.creator | Genho, Daniel Phillip | |
dc.date.accessioned | 2011-02-22T22:24:05Z | |
dc.date.accessioned | 2011-02-22T23:47:25Z | |
dc.date.accessioned | 2017-04-07T19:57:58Z | |
dc.date.available | 2011-02-22T22:24:05Z | |
dc.date.available | 2011-02-22T23:47:25Z | |
dc.date.available | 2017-04-07T19:57:58Z | |
dc.date.created | 2009-12 | |
dc.date.issued | 2011-02-22 | |
dc.description.abstract | Strip steaks from the McGregor genome project were used to evaluate the effects of sarcomere length, myofibrillar fragmentation index, 3 h postmortem pH, 24 h postmortem pH, marbling, electrical stimulation (ES), sarcoplasmic free calcium concentration, and collagen characteristics on tenderness as measured by Warner-Bratzler shear force (WBS). The WBS values were measured prior to this project so the animals were able to be separated into ?tender? and ?tough? groups using a WBS value of 30 N as the separating point, steaks with a WBS value less than 30 N being ?tender? and the others being ?tough?. It was found that ES sides had lower WBS values, however, ?tough? steaks showed a greater response to ES than ?tender? steaks. ES sides also had higher sarcoplasmic free calcium concentration and lower 3 h postmortem pH. Tenderness is best predicted by treatment (ES versus NON-ES), however, there is some efficacy in using total collagen and collagen solubility in conjunction with treatment. | |
dc.identifier.uri | http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7517 | |
dc.language.iso | en_US | |
dc.subject | Beef tenderness, collagen concentration, collagen solubility, sarcomere length, electrical stimulation, myofibrillar fragmentation index, calcium concentration | |
dc.title | Collagen Solubility and Calcium Concentration and Their Effects on Tenderness in the M. longissimus lumborum | |
dc.type | Book | |
dc.type | Thesis |