Masters Theses

Date of Award

3-1966

Degree Type

Thesis

Degree Name

Master of Science

Major

Animal Husbandry

Major Professor

C. B. Ramsey

Committee Members

C. S. Hobbs, C. F. Lard

Abstract

While many nations of the world are striving to provide a more adequate quantity of red meat, the meat consumers of the United States are more concerned with the composition and palatability of a presently abundant meat supply. Although American consumers currently enjoy an abundant supply of wholesome, palatable beef, the explosive expansion of the population is retiring increasing quantities of land from forage and cereal grain production annually. Thus the availability of cereal grain for the improvement of beef quality may be an item of concern for future generations. Meat scientists have the challenge of maintaining or improving beef palatability while production techniques are constantly being modified in accordance with research findings. This enormous challenge can best be met with a more thorough knowledge of the factors influencing or associated with carcass composition, meat characteristics and palatability. In the past decade, the meat industry and meat researchers have shown much interest in beef carcass composition and the numerous factors which are influential in beef palatability variations. In more recent years, the usefulness of maturity levels in beef carcass grading has been questioned and modifications in the grading standards have been installed regarding carcass maturity. There is increasing evidence that the role of beef carcass maturity, or the chronological age of animals at slaughter, is over emphasized in beef quality evaluation. If maturity or a comparable measure of the physiological age of beef carcasses is to retain a prominent position in beef carcass grading standards, a thorough investigation of the influence of animal age on carcass composition, meat characteristics and palatability is unquestionably warranted. The primary objectives of the research reported herein were: 1. To determine the effect of chronological age of beef females at slaughter on subsequent measures of beef carcass composition. 2. To investigate the effect of slaughter age on meat characteristics as measured by cooking tests and subjective evaluations . 3. To evaluate the influence of animal age on meat palatability using as criteria mechanical shear tests and sensory panel scores for tenderness, juiciness and flavor.

Download
Files over 3MB may be slow to open. For best results, right-click and select "save as..."

Share

COinS