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Thesis - University Access Only
Master of Science (MS)
Tenderness is an important palatability trait that influences consumers’ prospective of beef quality. It is influenced by three mechanisms primarily, including sarcomere length, connective tissue and postmortem proteolysis. Previous studies have investigated myofibrillar proteins which can be indicators of tenderness. However, extraction of myofibrillar proteins requires meat samples, which is not favorable in meat industry due to damaging final meat products and additional costs. Therefore, the objective of this study was to determine if proteins from purge can predict tenderness at different aging points as a non-destructive method. Analysis of sodium dodecyl sulfate polyacrylamide (SDS-PAGE) gel electrophoresis reveals that proteins from purge at 3 day postmortem can predict tenderness of 3 day postmortem with 35.3% accuracy and tenderness of 7 day postmortem with 24.5% accuracy. In addition, purge proteins can explain about 45.8% variation of steaks whose WBSF values are higher than 4.4 kg. Results of this study indicate that proteins from purge can be a potential indicator to predict tenderness which does not damage final products in meat industry.
Library of Congress Subject Headings
Includes bibliographical references (pages 22-32)
Number of Pages
South Dakota State University
In Copyright - Educational Use Permitted
Jia, Mo, "Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge" (2015). Electronic Theses and Dissertations. 1835.