SDSU Beef Day 2022 Summary Publication
Document Type
Article
Publication Date
1-13-2022
Abstract
Study Description:
Twelve head of fed beef cattle were harvested at the SDSU Meat Laboratory over two days. Carcasses were allotted into two weight groups based on hot carcass weight (HCW): Heavyweight (HW) and Lightweight (LW). Data logging thermometers were placed in the left side of each carcass within the round, loin, rib, and chuck primals to track temperature decline. Carcass measurements including 12th rib fat thickness, ribeye area and marbling score were collected approximately 48 hours postmortem. Steaks from each primal were collected to measure Warner-Bratzler shear force (WBSF), objective and subjective color.
Pages
14
Publisher
South Dakota State University
Rights
© 2022 South Dakota Board of Regents
Recommended Citation
DeHaan, Trevor; Hite, Lydia; Gubbels, Erin; Bakker, Christina Elaine; Blair, Amanda D.; Grubbs, Judson; and Underwood, Keith, "Influence of Beef Carcass Chilling Rate on Steak Case Life and Quality Traits" (2022). SDSU Beef Day 2022 Summary Publication. 3.
https://openprairie.sdstate.edu/sd_beefday_2022/3