Effects of hot-boning and moisture enhancement on the meat quality and eating quality of cull cow beef

dc.contributor.advisorMandell, Ira B.
dc.contributor.authorPivotto, Lisa Marie
dc.date.accessioned2020-12-07T16:43:58Z
dc.date.available2020-12-07T16:43:58Z
dc.date.copyright2010
dc.degree.departmentDepartment of Animal and Poultry Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.description.abstractChill method (CM) and moisture enhancement treatments (MET) were examined for improving eating quality of the round muscles and 'longissimus ' from cull beef cows. Muscles were removed from the carcass at 45 to 60 minutes (Hot Boned; HB) or 24 hours (Conventionally Chilled; CC) after slaughter and processed using moisture enhancement. The MET included a non-injected control or injection processed (10% of product weight), using solutions containing Sodium Tripolyphosphate/Salt(NaCl), Sodium Citrate, Calcium Ascorbate, or Citrus Juices in Trial 1 (Calcium Lactate in Trial 2). Muscles were aged for 14 days at 1.5 °C prior to meat quality evaluations and shelf life determination. CM by MET interactions were present as tenderness was enhanced in CC product using Calcium ascorbate in contrast to increased tenderness in HB product using Sodium Tripolyphosphate/Salt. Moisture enhancement can improve the tenderness of cull cow beef depending on the combination of CM and MET used.
dc.identifier.urihttps://hdl.handle.net/10214/23155
dc.language.isoen
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectcull cow beef
dc.subjectmeat quality
dc.subjecteating quality
dc.subjecthot-boning
dc.subjectmoisture enhancement
dc.titleEffects of hot-boning and moisture enhancement on the meat quality and eating quality of cull cow beef
dc.typeThesisen_US

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