Document Type
Thesis - University Access Only
Award Date
2005
Degree Name
Master of Science (MS)
Department / School
Animal Science
Abstract
Serum was collected immediately after exsanguination from cattle (n=286) randomly selected from commercial packing plants in Nebraska and Texas with the purpose of determining if serum chemistry profiles can be used as an on-line predictor of tenderness for classifying beef carcasses into “tender” or “tough” palatability groups. Serum was analyzed for the following constituents: albumin, alkaline, alkaline phosphatase, amylase, aspartate, aminotransferase (AAT), β-hydroxy butyric acid, calcium )Ca), chloride, cortisol (CORT), creatinine, creatinine phosphokinase, y-glutamyltransferase, globulin, glucagon, glucose, magnesium, non-esterified fatty acids (NEFA), phosphorus (P), potassium (K), sodium (Na), total bilirubin, and total protein. After a 24h chill, carcass traits were measured and one longissimus steak from the strip loin was collected from each side of each carcass and used for 2-d and 14-d slice shear force (SSF14) determination. “Tender” carcasses (SSF14
Library of Congress Subject Headings
Beef -- Quality.
Beef cattle -- Carcasses.
Serum.
Format
application/pdf
Number of Pages
47
Publisher
South Dakota State University
Recommended Citation
Spronk, Jonathan L., "Using Serum Chemistry Profiles to Predict Beef Tenderness for The Purpose of On-line Instrument Grading" (2005). Electronic Theses and Dissertations. 1217.
https://openprairie.sdstate.edu/etd2/1217