Document Type

Thesis - Open Access

Award Date

2024

Degree Name

Master of Science (MS)

Department / School

Animal Science

First Advisor

Judson Grubbs

Abstract

The objective of this thesis was to determine the influence of beef hot carcass weight on proteolysis to better understand early postmortem proteolysis. Beef tenderness formation is influenced by various factors, such as temperature decline and proteolysis. Limited focus has been given to the effects of carcass weight on proteolysis. This study aimed to investigate the influence of increased beef hot carcass weight (HCW) on proteolysis of four muscles (serratus ventralis, longissimus thoracis, longissimus lumborum, and semitendinosus) during early postmortem aging times. Beef steers (n =12) were harvested and categorized into two weight groups: lightweight (LW; HCW = 349 ± 7.6 kg) or heavyweight (HW; HCW = 450 ± 7.6 kg). Samples were collected at nine timepoints (ten for the longissimus lumborum) and analyzed for disappearance of intact desmin and intact troponin-T (TnT) via Western blotting. No significant weight group x aging time interactions were observed (P > 0.05). An aging effect was observed on intact desmin and intact TnT in all 4 muscles (P < 0.01). A weight group effect on intact desmin was observed in the serratus ventralis (P = 0.0203) and longissimus thoracis (P = 0.0205) as the HW group had an increased ratio of intact desmin. A weight group effect on intact TnT was observed in the semitendinosus (P = 0.0001) as the LW group had a higher ratio of intact TnT. Results suggest increased HCW may impact proteolysis differently depending on which protein is analyzed. This study highlights the complexity of postmortem tenderness formation and further research should be conducted to determine the effects that HCW may have on proteolysis early postmortem.

Publisher

South Dakota State University

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Included in

Beef Science Commons

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Rights Statement

In Copyright