Document Type

Thesis - Open Access

Award Date

2025

Degree Name

Master of Science (MS)

Department / School

Animal Science

First Advisor

Christina Bakker

Abstract

The objective of this study was to determine the influence of vibration during transportation on beef sirloin water holding capacity, color, and tenderness. USDA Choice center-cut sirloin top butts (n = 45 cases) were collected at a commercial processing facility and randomly allocated to one of three treatments 1) regular pallet driven 241 km (Reg241), 2) regular pallet driven 644 km (Reg644), and 3) vibration isolation pallet driven 644 km (Iso644). All subprimals were transported at -2.2 °C (d0) and stored for 10 days to mimic industry practices for product aging. Following storage (d11), one subprimal per case was evaluated for purge loss, ultimate pH, and fabricated into three – 2.54 cm steaks. Steaks were further bisected into sections to represent fresh and frozen then thawed steak evaluation. At fabrication all steaks were weighed, and initial objective color was recorded. Purge loss, cook loss, and Warner-Bratzler Shear Force were conducted on designated steaks at three different project time points 1) subprimal transport (d12), 2) steak transport (d23), or 3) steak transport and a 6-day retail display (d28). All d12 steaks were evaluated on d12 to represent a single subprimal transport. Day 23 and d28 steaks were overwrapped and placed in modified atmosphere mother bags for a second regular pallet transport of 483 km prior to evaluation. A treatment effect was observed for subprimal L* (P = 0.03). Steaks from Reg644 subprimals were darker than Iso644 (P = 0.03). A treatment*day interaction was observed in fresh steak purge loss (P < 0.0001). Purge loss increased from d12 to d23 for Reg241 (P < 0.0001) and Iso644 (P < 0.01) steaks. Purge loss decreased across all treatments during the retail display (P < 0.05 for all). The Reg241 treatment exhibited a greater percentage of purge loss on d23 than Reg644 (P = 0.03), while Iso644 was similar to both treatments (P > 0.05). During retail display, a* and b* values decreased (P < 0.0001). Treatment (P < 0.01) and day (P < 0.01) effects were observed for fresh steak cook loss. Reg241 steaks exhibited greater cook loss compared to Reg644 steaks (P < 0.01), while Iso644 was similar to both treatments (P > 0.05). Cook loss decreased between d12 and d23 (P < 0.01), while d28 was not different from either time point (P > 0.05). A day effect was observed for fresh steak WBSF (P = 0.02). Tenderness increased from d23 to d28 (P = 0.02). A treatment*day interaction was observed in purge loss of frozen steaks (P < 0.01). Purge loss increased from d12 to d23 for frozen Reg241 steaks (P < 0.0001) and Iso644 (P < 0.0001) but remained similar at d28 (P > 0.05). Purge loss did not change for Reg644 steaks across all three days (P > 0.05). A day effect was observed for cook loss of frozen steaks (P < 0.01) as it decreased from d12 to d23 (P = 0.01), and d28 (P = 0.01). Ultimately, vibration isolation during transport had minimal effects on sirloin cuts, however, distance of transport appeared to improve meat quality attributes.

Library of Congress Subject Headings

Beef -- Quality.
Food -- Transportation.
Beef steaks.
Vibration.

Publisher

South Dakota State University

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Included in

Beef Science Commons

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Rights Statement

In Copyright