Document Type
Thesis - University Access Only
Award Date
2008
Degree Name
Master of Science (MS)
Department / School
Animal Science
First Advisor
Duane Wulf
Abstract
A three-phase study was conducted to determine the usefulness of electrical impedance to rapidly predict beef tenderness. Objectives of phase I were to determine optimal measurement location and impedance's potential to predict tenderness. Measurements of the ribeye were the most accurate at predicting tenderness and impedance had potential to predict beef tenderness. Objective of phase II was to compare impedance to existing technology (BeefCam and NIR) to predict beef tenderness. Impedance was the most effective technology at sorting out very tender carcasses. Instruments were additive when combined to predict beef tenderness. Objectives of phase III were to determine the effect of breed type, suspension method, and aging on impedance measurements. Impedance decreased slightly from d 1 to d 7 postmortem. Impedance was related to sarcomere length, proteolysis and Warner- Bratzler shear force. In conclusion, electrical impedance was weakly related to beef tenderness, but may be useful to sort out very tender beef carcasses and predict postmortem aging.
Library of Congress Subject Headings
Beef -- Quality
Impedance (Electricity)
Publisher
South Dakota State University
Recommended Citation
Nath, Timothy Mark, "The Use of Electrical Impedance to Rapidly Predict Beef Tenderness" (2008). Electronic Theses and Dissertations. 2068.
https://openprairie.sdstate.edu/etd2/2068
Rights Statement
