Optimal utilization of the beef chuck

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dc.contributor.authorBenito-Delgado, Julianen
dc.contributor.committeecochairClaus, James R.en
dc.contributor.committeememberMarriott, Norman G.en
dc.contributor.committeememberGraham, Paul P.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:46:07Zen
dc.date.adate2009-09-19en
dc.date.available2014-03-14T21:46:07Zen
dc.date.issued1992-04-18en
dc.date.rdate2009-09-19en
dc.date.sdate2009-09-19en
dc.description.abstractThe effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P<0.05) of postrigor infraspinatus muscle as measured by sensory panel, and numerically higher, though insignificant (P>0.05), sensory scores for postrigor longissimus muscle. However, no improvements (P>0.05) in tenderness of prerigor CaCl₂ injected muscles were observed due to blade tenderization. Objective and subjective measurements revealed that prerigor CaCl₂ injected muscles were less tender (P<0.05) than postrigor muscles independent of blade tenderization. Furthermore, steaks from prerigor CaCl₂ injected cuts had lower (P<0.05) texture scores for both muscles and flavor scores for infraspinatus samples, as well as higher microbial counts (P<0.05) than samples from postrigor muscles. Increased aging from 3 days to 7 days resulted in improved (P<0.05) tenderness, but also resulted in decreased (P<0.05) flavor, texture, color, and overall appearance scores, as well as increased (P<0.05) TBA values and microbial load.en
dc.description.degreeMaster of Scienceen
dc.format.extentviii, 106 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-09192009-040231en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09192009-040231/en
dc.identifier.urihttp://hdl.handle.net/10919/44842en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1992.B465.pdfen
dc.relation.isformatofOCLC# 27695342en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1992.B465en
dc.subject.lcshBeef -- Qualityen
dc.titleOptimal utilization of the beef chucken
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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