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Fine, Jenny. "Performing Tenderness." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1276799884.
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Putter, Andrew. "Native work : an impulse of tenderness." Master's thesis, University of Cape Town, 2013. http://hdl.handle.net/11427/13994.
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Native Work is an installation-artwork consisting of 38 portrait photographs. It was made in response to an encounter with the archive of Alfred Martin Duggan-Cronin’s photographs of black southern Africans taken between 1919 and 1939. In its creative focus on traditional black South African culture in a post-apartheid context, Native Work is one of a series of related - but independent - projects occurring contemporaneously with it in the city of Cape Town (a situation examined more closely in the conclusion to this document: see p. 33). Native Work is motivated by a desire for social solidarity - a desire which emerges as a particular kind of historical possibility in the aftermath of apartheid. As such, it finds inspiration in Duggan-Cronin’s commitment to affirm the lives of those black South Africans who many of his peers would have dismissed as unworthy subjects of such attention. Native Work echoes that commitment by staying close to an impulse of tenderness discernible in Duggan-Cronin’s life-long project, and pays homage not only to Duggan-Cronin, but also to the expressive life of those who appeared in his work.
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Kalawski, Juan Pablo. "Effects of Tenderness on Problem Solving." Thesis, University of North Texas, 2003. https://digital.library.unt.edu/ark:/67531/metadc4413/.
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The purpose of this study was to determine the effects of tenderness on problem solving. Thirty-four female undergraduates participated. In the experimental condition, participants received instructions to reproduce a specific respiratory-posturo-facial pattern that had induced tenderness in previous studies. Participants in the control condition performed a non-emotional exercise. After either the pattern or the control exercise, participants completed one of two jigsaw puzzles. One puzzle had only an empty room while the other had a family scene. For participants who worked on the room puzzle, the tenderness pattern led to longer completion times. In contrast, for participants who worked on the family puzzle, the tenderness pattern led to shorter completion times.
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Cotroneo, Cathy Jean. "Selected skeletal alteration to improve beef tenderness." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-09042008-063059/.
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Abd, Manap Mohd Nazmi. "Functional polymorphisms : bovine calpastatin gene and meat tenderness." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12764/.
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Calpastatin is widely known as an endogenous specific inhibitor to the ubiquitously expressed calpain an enzyme responsible for proteolysis of myofibrillar proteins during post-mortem degradation of muscle. The presence of the calpastatin polypeptide in muscle indicates that the activity of calpain can be potentially down regulated which could result in meat toughness. Asssement of calpastatin activity in meat could be a predictive marker to meat tenderness and variation in the gene has the potential to become a candidate genetic marker which is associated with meat tenderness. The variability and inconsistency produced in meat tenderness post-mortem could be reduced if animals could be selected based on this potential genetic marker prior to slaughter which in turn will reduce the cost in meat processing and ultimately achieve the main objective of producing consistently tender meat. Previous studies have successfully sequenced bovine calpastatin cDNA and found that a series of promoters in the 5’ region are responsible for transcribing Type I, II and III mRNA for calpastatin. The presence and length of CA tandem repeat sequence 5’ to the transcription start site of Type I calpastatin mRNA is believed to play a significant role in regulating the transcriptional activity of this promoter. This thesis investigated the hypothesis that there was a relationship between length polymorphisms of CA repeat located 5’ to the promoter region of Type I bovine calpastatin which altered the level of calpastatin transcripts and ultimately influenced meat shear force value due to the variation in calpain inhibition. Apart from this, transcriptional activity of promoter for Type I, II, and Type III calpastatin were also assessed as well as their response towards agents involved in signalling cascade associated with the agents that stimulate hypertrophic growth. In order to investigate the CA tandem repeat polymorphisms, a PCR based cloning strategy was developed in this study which allowed amplification of this region. Cattle (n=6) of different breed and meat tenderness had their CA tandem repeat sequences amplified which were then cloned into a ZsGreen based reporter construct and transcriptional activity of the promoter were measured using fluorescence imager (Typhoon Trio). From the results, there was no direct correlation (R=0.28) found between the CA tandem repeat length and the shear force value of the meat. However, transcriptional activity for Type I promoter was significantly affected (P<0.05) by changing the length of CA tandem repeat (40-60bp). In general, the calpastatin promoters displayed negative response towards treatment with cAMP(P<0.05) and there were no significant changes to the promoter activity when it was treated with forskolin. Furthermore, a significant reduction in promoter activity (P<0.05) was observed from all calpastatin promoters with calcimycin treatment. The research shows that the type I calpastatin promoter has transcriptional activity and is regulated by secondary messengers which activate cAMP dependent kinases. Although altering the CA tandem repeat length alters promoter activity, there appears to be no simple relationship between its length and toughness, as determined by shear force. However the differential activity of the three calpastatin promoters indicates that there are potentially multiple mechanisms by which its activity can be regulated.
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Sazili, Awis Qurni. "Calpastatin and meat tenderness in sheep and cattle." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.273257.
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Kalawski, Juan Pablo. "On the subjective distinction between tenderness and joy." Thesis, University of North Texas, 2006. https://digital.library.unt.edu/ark:/67531/metadc5455/.
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Previous studies have shown that the experience of joy normally accompanies the experience of tenderness or love. Theorists have thus suggested that tenderness is not a distinct emotion, but rather a variety of joy. The present study explored whether it is possible to induce tenderness while inhibiting joy. Participants watched scenes designed to induce different emotions. Results showed that a scene could induce high levels of tenderness and low levels of joy if that scene also induced high levels of sadness. These findings suggest the need to reconsider theoretical assumptions regarding the distinction between tenderness and joy.
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CECHINEL, NELSA. "ZEAL AS TENDERNESS: A RE-READING OF ANIBAL DI FRANCIA S WORK IN LIGHT OF CARLO ROCCHETTA S THEOLOGY OF TENDERNESS." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2005. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=6465@1.
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CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOO zelo como ternura apresenta-se como proposta para a vivência do evangelho da ternura num contexto eclesial e social em que as relações humanas estão contagiadas e fragilizadas pelo excessivo valor dado à dimensão racional descuidando-se dos valores que se relacionam com a sensibilidade. Por outro lado o ser humano é ser de transcendência e como tal, chamado a auto-superação e a caminhar na direção do divino. Para os cristãos a vivência do zelo como ternura implica na capacidade de alimentar e desenvolver a doçura e o vigor mediante os conteúdos bíblicos da pietas, dileção e força do amor humilde. Implica igualmente na valorização dos sentimentos passando pela vivência do eros, da fhilia e da ágape que capacitam o ser humano como ser de relação consigo mesmo, com o outros, com o cosmos e com o próprio Deus, assim como foi e é sonhado pelo Criador. Jesus Cristo é o ápice da revelação do zelo como ternura e em Aníbal Maria Di Francia encontra-se um exemplo de um apaixonado seguidor do Mestre, que encontrou no Rogate: Rogai ao Senhor da Messe, a força dinamizadora de sua doação até à consumação dos próprios bens e de si mesmo em favor dos pequenos e do anúncio do evangelho, vivendo-o com profundo zelo e não menos ternura.
Zeal as tenderness is put forward as a proposal for living the Gospel of tenderness within a social and ecclesiastical context in which human relations are contaminated and undermined by the excessive value attributed to the rational dimension, to the detriment of sensibility-related values. On the other hand, as transcendent beings, human beings are summoned to reach beyond one`s limits, towards the divinity. For Christians, living by zeal as tenderness implies a capacity to develop kindness and vigor through the biblical themes of piety, devotion and the strength of humble love. It also implies the appreciation of feelings experienced through eros, fhilia and agape, which make the human being able to relate to oneself, to others, to the cosmos and to Our Lord Himself, as has been devised by the Creator. Jesus Christ is the embodiment of the revelation of zeal as tenderness and Aníbal Maria Di Francia, as a devoted follower of the Master, found in the Rogate [Pray ... the Lord of the harvest] the driving force behind his utmost donation - of his own assets and of himself - in favor of the less fortunate and the propagation of the Gospel, which he lived with fervent zeal and no less intense tenderness.
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Laster, Megan Ann. "Tenderness, flavor, and yield assessments of dry-aged beef." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-2011.
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Peach, Jody Lynea. "Environmental and nutritional effects on beef tenderness in Texas." Texas A&M University, 2003. http://hdl.handle.net/1969.1/1177.
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Effects of three environments and their native or rye pasture forage systems on subsequent carcass characteristics, composition, and meat palatability were examined following grain feeding. Calves (F2 Angus x Bos indicus) with similar pre-weaning management and genetics were randomly assigned to one of eight treatments (McGregor-Calf; McGregor-Low; Uvalde-Low; Uvalde-High; Overton-Low, Rotational; Overton-Low, Continuous; Overton-High, Rotational; and Overton-High, Continuous). After approximately five months of grazing, cattle in forage groups were transported to McGregor and finished on a corn-milo ration to visually assessed 10 mm fat thickness. Longissimus muscle sections were randomly assigned into aging periods of 1, 7, 14, 21, 28, or 35 days and two-2.54 cm steaks were removed per section for Warner-Bratzler shear force and trained sensory analysis. After grazing, steers fed diets designed to produce higher rates of gain weighed more than steers at the same location fed diets designed for lower rates of gain. Within the high nutrition treatments, Uvalde-High steers had a lower average daily gain than steers in the Overton-High treatments. Differences in environment and
nutritional treatments induced differences in rate of gain during the stocker phase. All forage treatment groups increased average daily gain in the feedlot phase. After the feedlot phase, steers varied in live weight due to treatment. Nutritional/environmental treatments affected ribeye area; kidney, pelvic and heart fat; and hot carcass weight, but not final yield grade. Treatment had minimal affects on quality grade characteristics. There was no affect by treatment on Warner-Bratzler shear force or sensory panel perception of myofibrillar tenderness, connective tissue amount, overall tenderness, or overall flavor intensity. Storage day affected shear force; steaks were toughest at 1 and 7 days of storage with shear force values decreasing after 7 days of storage. There was no interaction between environmental/nutritional treatment and storage day. Juiciness and cook loss were affected by treatment (P=0.0001). Overall, environment and nutrition had little impact on eating quality. Despite differences in average daily gain, it appears that steers may be fed forage diets followed by grain feeding to a similar fat thickness endpoint and produce steaks that are similar in palatability to grain-fed steers.
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Molema, Matlho Segopotso. "Improving meat tenderness with vitamin D3 and electrical stimulation." Diss., University of Pretoria, 2007. http://hdl.handle.net/2263/28115.
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Meat tenderness is regarded as the single most important characteristic of meat quality. Fifty Bonsmara feedlot steers were fed a commercial feedlot ration (10,5 MJ MElKg DM, 12% CP), supplemented with 0,15mg Zilmaxlkg live weight in the feed and with different levels of vitamin D3 (1 to 5 X 106 IU Vit D3 /day) for five days prior to slaughter. The steers were randomly allocated to the vitamin D3 treatments and a control group that received no vitamin D3 supplementation. The steers were fed from ca. 248 ± 3 kg live weight, while Zilmax was fed for the last 35 days to a target weight of ca 400kg. All steers were slaughtered at a commercial abattoir after a Zilmax withdrawal period of 7 days. Samples from m. longissimuss lumborum were collected 24h post-mortem for sheer force testing on an Instron apparatus equipped with a Wamer Bratzler shear blade. Cooking loss was determined by measuring the amount of fluid loss after cooking. Feedlot performance, carcass characteristics and drip loss of meat samples did not differ significantly between the different vitamin D3 treatments. The inclusion of 5 X 106 IU of vitamin. D3 resulted in significantly lower shear force (SF) values compared to the steers in the control group. The results suggest that dietary supplementation of 5 X 106 IU of vitamin. D3 may significantly improve the tenderness of meet from steers fed 0, IS mg Zilmax ®/kg live weight for the last 35 days in the feedlot. The aim of the second study was to explore the effectiveness of the use of electrical stimulation on tenderness of mutton. In this experiment 22 wethers of class AB weighing between 45 and 50kg were used. The carcasses were assigned to two treatment groups, of which group one was electrically stimulated (ES) and the other group was not electrically stimulated (NES). The results revealed that electrical stimulation did not significantly affect of the fatty acid content of meat and crude fat content. Treatment however, significantly (P< 0,038) influenced the moisture content of the samples. There was a variation in SF values between the two treatment groups; SF of samples from the ES group were lower compared to that of the NES group. This suggests that ES can be successfully applied to reduce the variation in tenderness within the class- AB mutton.Dissertation (MSc(Agric) : Meat Science)--University of Pretoria, 2008.
Animal and Wildlife Sciences
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Molema, Matlho Segopotso. "Improving meat tenderness with vitamin D₃ and electrical stimulation." Pretoria : [s.n.], 2008. http://upetd.up.ac.za/thesis/available/etd-09222008-124203.
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Biffin, Tamara Elaine. "Improved tenderness of alpaca carcasses using combined processing techniques." Thesis, University of Sydney, 2020. https://hdl.handle.net/2123/24418.
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Rapid growth within the Australian alpaca industry has increased interest in alpaca meat as a viable alternative to traditional fibre production, driving research into alpaca meat eating quality. However, product quality and inconsistency are limiting market growth. Meat quality is impacted by many factors throughout the supply chain, including pre-slaughter handling, processing conditions, packaging and cooking. In order to improve quality, the impact of these factors on alpaca needs to be considered. In order to address these knowledge gaps and maximize quality and efficiency throughout the alpaca meat supply chain, the following research was conducted. Three separate studies were conducted across three consecutive years in order to investigate the thesis aims.
The first study (Chp 2) sought to investigate the effects of season and post-transport resting on alpaca meat quality. A total of 160 castrated male huacaya alpacas (23 ± 1 month of age) were transported to slaughter over a 12-month period. Animals were transported in two groups of 20 per season to generate 8 replicate trials across the year. Immediately following transport, animals were allocated to one of two treatment groups at the abattoir (overnight pre-slaughter lairage or a seven-day pre-slaughter rest period with ad lib access to feed and water). Animals were processed under commercial conditions and chilled for 24 h prior to the removal of the m. Longissimus thoracis (LT) from the right-hand side of each carcase. Results indicated that alpaca meat quality varied across the year, with increased moisture loss through summer and spring and a trend toward improved summer tenderness. Resting alpacas for 7 days pre-slaughter had a negative effect on meat quality, with reduced muscle glycogen content and tenderness, and increased moisture loss.
The second study (Chp 3 and 4) investigated the effects of combining tenderstretching (TS) with medium voltage electrical stimulation (ES) during processing on tenderness, oxidation and eating quality traits of alpaca. Thirty-six castrated male huacaya alpacas (23 ± 1 month of age) were processed over 2 days, two months apart. Carcases were split and treatments applied to sides at random, in a 2×2 factorial arrangement. Treatments included; (1) Achilles Hung + No ES; (2) Achilles Hung + ES; (3) TS + No ES; and (4) TS + ES. After 24 hours chilling, carcase sides were broken down and the Longissimus thoracic et lumborum (LTL), Adductor femoris (AF), Semimembranosus (SM), Semitendinosus (ST) and Psoas major (TL) muscles were extracted for meat quality and consumer sensory evaluation. Results indicated that combined processing treatments improved alpaca meat SF and eating quality across the carcase, while having no detrimental effects on colour stability and oxidation. However, alpaca LTL SF values remained high comparative to that of hind quarter muscles.
The third study (Chp 5) aimed to build on the findings study one and two. The effect on alpaca meat quality from applying medium voltage ES in combination with TS to whole carcases was investigated, along with the effect of enzyme (actinidin) infusion on alpaca LTL quality. Thirty-six entire male huacaya alpacas (23 ± 1 month of age) were processed over two days, two weeks apart. Carcases were randomly allocated to one of two processing treatments; (1) Achilles hung + No ES, and (2) TS + ES, in order to investigate the effect of combined processing methods on whole alpaca carcases. After 24 h, carcases were broken down with both the left-and-right-hand-side LTL of each carcase allocated to one of three infusion treatments, including; (1) no infusion; (2) infusion with water, and; (3) infusion with enzyme. In addition, the SM from the right hind leg of each carcase was collected for meat quality evaluation. Results supported the use of combined TS with ES in commercial alpaca processing and indicated no advantages in infusing alpaca LTL with actinidin.
The results indicate that maximising on-farm feed quality and availability leading to slaughter and avoiding lengthy lairage periods after 4 h transportation will maximise alpaca carcase tenderness. Residual variation in quality across multiple muscles arising from intrinsic factors such as nutrition and pre-slaughter stress can be minimised through the application of ES and TS in combination. Due to the limitations in achieving optimal alpaca LTL tenderness, it is suggested that a fresh market for the product be avoided until consumers become more familiar with the novel meat, focussing instead on value added, ready to eat product development and sales through restaurant trade. Future areas of research for alpaca must focus on genetic influences and specific biochemical processes occurring during the toughening and tenderisation phases of processing in order to further the understanding of alpaca meat tenderness.
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Murphy, Michele Ann. "Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1393077317.
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Johnson, Rebecca M. "Myosin light chain-1 is associated with beef carcass tenderness." Connect to resource, 2005. http://hdl.handle.net/1811/426.
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Thesis (Honors)--Ohio State University, 2005.Title from first page of PDF file. Document formattted into pages: contains v, 18 p.; also includes graphics. Includes bibliographical references (p. 16-18). Available online via Ohio State University's Knowledge Bank.
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Wright, Nicholas. "Towards tenderness : postmodern empathy in the novels of Damien Wilkins." Thesis, University of Canterbury. English, 2000. http://hdl.handle.net/10092/7033.
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The following represents an attempt to outline the significance of an author (Damien Wilkins) about whom little or no critical work has, as yet, been written. Primarily the context for this 'outlining' is postmodernism, and what I shall argue is that Wilkins' novels represent a treatment of the postmodern (essentially a process of aestheticisation) whereby the possibility for a social and interpersonal mode of empathetic, meaningful and coherent relation is, in fact, seen as a possibility of postmodernism itself. For myself the possibility of postmodern empathy is something Wilkins invests in his term "tenderness" which, in relation to this context of postmodernism, operates as an abstraction or metaphor for an aesthetics/politics of contingency, irony and affect. In Wilkins' texts this tender aesthetic is examined and foregrounded by what I see as the primary concerns of the fiction, subjectivity, history and language. However, it is language which represents the basis for the sort of empathy Wilkins outlines; just as it is in the structure of language (a polar model proposed by linguist Roman Jakobson) that Wilkins is best able to perform his critique of postmodernism. Essentially it is on the question of language (and the aesthetic) that, as Wilkins seems to argue, claims to social and inter-relational empathy and continuity may be heard. For this reason Wilkins' fiction (and its treatment of postmodernism) connects with a tradition of aesthetics through which something like fiction (in Wilkins case it is more accurate to say metafiction) or art are metaphor for a politics of social engagement, affect and the expression of intimacy and "tenderness". In Wilkins' figure of the 'little master' we find a figure of a certain authority who, because of their abilities with language, is able to 'write' or construct contiguous relationships with others, and with history, within the contingency of the postmodern condition. In Wilkins' fiction it is the characters I refer to as 'little masters' who represent the postmodern empathy Wilkins, as I see it, sets out to record.
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Tschirhart, Tara Elizabeth. "Histological, physical, and chemical factors of various lamb muscles." Texas A&M University, 2003. http://hdl.handle.net/1969.1/235.
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Muscles (n = 18) were dissected from each side of twenty lamb carcasses. Muscles from the right sides of the carcasses were used to determine weight, length, width, minimum and maximum thickness, objective color measurements, water-holding capacity (WHC), pH, total collagen content, sarcomere length, and fat and moisture content. Muscles from the left sides of the carcasses were aged for seven days and used to determine percent cook loss, and Warner-Bratzler shear force values. The M. teres major was lightest (P < 0.05) in weight and smallest in surface area, while the M. longissimus lumborum was heaviest (P < 0.05) in weight, and the M. serratus ventralis was largest in surface area. M. adductor and M. semimembranosus were found to be the darkest in color (P < 0.05), while the M. latissimus dorsi and M. tensor fasciae latae were the lightest (P < 0.05). M. triceps brachii had the highest WHC and the M. longissimus lumborum the lowest. The M. teres major and M. serratus ventralis had the highest (P < 0.05) pH values. The M. infraspinatus was found to have the highest collagen content (9.00 mg/g) and the M. psoas major revealed the longest sarcomere lengths (3.06 μm). M. serratus ventralis possessed the highest (P < 0.05) percent fat and the lowest moisture content. M. serratus ventralis had the lowest cook loss (17.1%) and M. supraspinatus had the highest (25.6%). Of the muscles sampled, the M. serratus ventralis was found to have the lowest shear force value (21.8 newtons) and the M. semimembranosus had the highest (42.6 newtons).
Based on the findings of these data, it is likely to conclude that certain muscles may be suitable for individual muscle applications while others may not be suitable or may pose certain palatability problems.
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Gonçalves, Tássia Mangetti. "Differential expression of genes related with meat tenderness in Nellore cattle." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-12052015-165345/.
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Beef quality in Brazil is important for both consumers and the food industry due to high demand and competitiveness in the domestic and international markets. Therefore, it is necessary to develop research to improve beef quality of Nellore cattle (Bos indicus), mainly tenderness, one of the main features to add value to meat. New-generation technologies provide accurate, rapid and inexpensive information on the entire genome, showing great advantage over conventional methods for sequencing and gene expression. However, these new technologies generate large database, which require the use of bioinformatics tools for data analyses of sequencing and for a better understanding of biological regulation mechanisms , cellular control, gene interactions, among other applications. In a previous study, samples were collected from the Longissimus dorsi muscle of 790 animals from Nellore cattle and shear force assessments were made 24 hours after slaughter, with seven and 14 days of aging. Aiming to identify differentially expressed (DE) genes, 34 samples from Nellore animals with extreme levels of estimated breeding value (EBV) for shear force (SF) were selected, sequenced by the method of RNA sequencing (RNA-Seq) (Illumina HiScanSQ). This study performed the processing of data generated by RNA-Seq using software QuasiSeq and Cuffdiff. In the QuasiSeq analysis, 22 DE genes were found, while in the Cuffdiff analysis, 113 DE genes were found. To better understand the biological process involved in meat tenderness, integrative analysis identified possible regulators that can explain the activity of transcriptional regulation in this process using partial correlation coefficient with information theory (PCIT), phenotypic impact factor (PIF) and regulatory impact factor (RIF) methods. The genes found in the PCIT analysis USP2, GBR10, ANO1 and TMBIM4; microRNAs found in RIF analysis bta-mir-133a-2 and bta-mir-22, and the genes with high PIF value MB, ENO3, CA3 could be fundamental to unravel the complex molecular mechanisms that control the meat tenderness in Nellore cattle.A qualidade da carne bovina no Brasil é importante tanto para o consumidor, como para a indústria alimentícia devido à alta competitividade e exigência do mercado nacional e internacional. Portanto, é necessário o desenvolvimento de pesquisas para melhorar a qualidade da carne bovina da raça Nelore (Bos indicus), principalmente a maciez, que é considerada uma das principais responsáveis por agregar valor à carne. Tecnologias de nova geração proporcionam informações precisas, rápidas e baratas de todo genoma, mostrando grande vantagem em relação aos métodos convencionais de sequenciamento e de estudos de expressão gênica. Essas novas tecnologias geram um grande volume de dados, sendo necessário o uso de ferramentas de bioinformática para realizar as análises de sequenciamento e ter uma maior compreensão de mecanismos biológicos de regulação, controle celular, interações gênicas, entre outras aplicações. Em um estudo prévio, foram coletadas amostras do músculo Longissimus dorsi de 790 animais da raça Nelore e foram realizadas avaliações da força de cisalhamento 24 horas após abate, e com sete e 14 dias de maturação. Com o objetivo de identificar genes diferencialmente expressos (DE), foram selecionadas no total 34 amostras de animais da raça Nelore com valores extremos de valor genético estimado (EBV) para força de cisalhamento (SF), e sequenciados pelo método de sequenciamento de RNA (RNA-Seq) (Illumina HiScanSQ). Neste estudo foi realizado o processamento dos dados gerados pelo RNA-Seq através dos softwares QuasiSeq e Cuffdiff. Foram encontrados 22 genes DE para as análises do QuasiSeq e 113 genes DE para as análises do Cuffdiff. Para melhor compreensão dos processos biológicos envolvidos na maciez da carne, análises integrativas identificaram possíveis reguladores que podem explicar a atividade de regulação transcricional neste processo utilizando os métodos do Coeficiente de Correlação Parcial com Teoria da Informação (PCIT), Fator de Impacto Fenotípico (PIF) e Fator de Impacto Regulatório (RIF). Os genes encontrados nas análises análises do PCIT USP2, GBR10, ANO1 e TMBIM4, assim como os microRNAs encontrados nas análises do RIF, bta-mir-133a-2 e bta-mir-22 e os genes de maior valor de PIF MB, ENO3, CA3 podem ser fundamentais para desvendar os complexos mecanismos moleculares que controlam a maciez da carne na raça Nelore.
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Fevold, Michaella Ann. "Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights." Thesis, North Dakota State University, 2019. https://hdl.handle.net/10365/31563.
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The objective of this study was to determine how hot carcass weights affect temperature decline and pH decline of beef carcasses, as well as, tenderness, juiciness and color of beef steaks. Carcasses were selected based on hot carcass weight. Carcasses were separated into either light, medium or heavy weight groups and temperature and pH decline were measured for 24 hours. There were no differences in pH decline, fat thickness, KPH or marbling score, drip loss, cook loss or WBSF among hot carcass weight classes. Light and medium carcasses weight had smaller longissimus areas compared to heavy carcasses. Light weight carcasses had lower USDA final yield grades compared to heavy carcasses. Color data indicated steaks from heavy carcasses were redder than steaks from light carcasses. Hot carcass weight did not have an influence on overall meat quality attributes of steaks, however, hot carcass weight did have an effect on color.
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Matney, MaryAnn Joy. "The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/34673.
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Master of ScienceDepartment of Animal Sciences and Industry
Terry A. Houser
The objective of this study was to determine the effect of extended postmortem aging (DOA), steak location (LOC), and dietary treatment (TRT) on cooked meat tenderness, sarcomere length, and myofibrillar protein degradation of steaks from the Semitendinosus (ST) and Longissimus lumborum (LL). Crossbred feedlot steers (n = 40; initial body weight 638 ± 29 kg) were fed 45 d with the following diets: a control diet, control diet with microalgae meal, microalgae meal and antioxidants fed at the beginning of feeding, and microalgae meal with antioxidants fed during the final 10 d of feeding. The ST and LL were removed from carcasses. The ST was fabricated into 10 steaks, which were paired with an adjacent steak and assigned 5 LOC; LOC 1 was the most proximal and LOC 5 was the most distal. Each LOC was randomly assigned an aging period of 7, 14, 28, 56 or 112 d. The 6 most posterior steaks of the LL were paired with an adjacent steak and assigned 3 locations; LOC 1 being the most anterior and LOC 3 the most posterior. Each LOC of the LL was randomly assigned an aging period of 7, 28, or 112 d. Shear force, sarcomere length, muscle fiber type and size, postmortem proteolysis, and calpain activity were measured across aging periods for each LOC. Improved Warner-Bratzler shear force (WBSF) values were detected throughout the 112 d aging period for both ST and LL steaks (quadratic; P < 0.01). The largest decrease in shear force occurred between d 7 and 28 for LL and ST steaks. Shear force decreased (P < 0.01) from LOC 1 to LOC 5 (proximal to distal) in ST steaks. Steak LOC 5 had the longest sarcomeres over LOC 1, 2, and 3 on d 7, 14, and 28 (P < 0.01) in the ST; LOC 4 and 5 also had a greater percentage of Type I fibers (P < 0.01). Muscle fiber size in ST steaks decreased (P = 0.01) from LOC 1 to LOC 5. As DOA increased, intact calpain-1 decreased (quadratic; P < 0.01), with intact calpain-1 completely disappearing by d 56 and d 28 in the ST and LL, respectively. Intact desmin and troponin-T decreased throughout the 112 d in ST and LL steaks (linear; P ≤ 0.03). Degraded desmin-38 kDa increased (P < 0.01) between d 14 and d 28; however, degraded desmin-38 kDa did not continue to degrade (P = 0.76) from d 56 to d 112 in ST steaks. Degraded desmin-35 kDa content, however, continued to increase through d 112 (P < 0.01). Muscle fiber size and type along with sarcomere length played a substantial role in tenderness differences in steak LOC, whereas calpain and proteolytic activity played a substantial role across DOA.
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Boleman, Randi Marburger. "An innovative approach to predicting meat tenderness using biomechanical properties of meat." Texas A&M University, 2003. http://hdl.handle.net/1969.1/5873.
Full textAbstract:
Biomechanical compression studies at different temperatures were conducted to
correlate the biomechanical response of raw bovine Longissimus dorsi muscles varying
in USDA Quality Grade with overall sensory tenderness scores. Phase 1 assessed the
biomechanical properties of raw 2.54 cm3 samples obtained with a Texture Analyzer
fitted with a 10 cm diameter platen which applied a constant strain of 3% for four
minutes. Muscle specimens were arranged with fibers in parallel and perpendicular
orientations to the applied force and tested at 0, 2, 4, 6, 8 and 10ðC. Initial stiffness,
final stiffness and energy dissipated of raw steak cubes with fiber orientation in parallel
and perpendicular fiber orientations were calculated using the models and technique of
Spadaro (1996) and correlated to overall sensory tenderness scores for each compression
temperature. All compression values had higher correlation coefficients with overall
sensory tenderness than did Warner-Bratzler Shear Force (WBSF). Of the prediction
equations developed, it was concluded that samples compressed perpendicularly at 2úC
were better predictors of overall sensory tenderness (R2 = 0.77) than WBSF (R2 = 0.11). Phase 2 assessed the biomechanical properties of raw steaks (2.54 cm thick) using a 2
mm diameter stainless steel probe in lieu of the platen and compressing samples 0.635
cm for 0.25 sec at -6.6, 4.4 or 10ðC. Initial stiffness (ISTFPR), final stiffness (FSTFPR)
and energy dissipated (EDPR) of raw intact steaks were calculated using a modification
of the models and technique of Spadaro (1996) and correlated to overall sensory
tenderness scores for each compression temperature. ISTFPR, FSTPF and EDPR values
regressed against overall sensory tenderness produced higher R-square values (R2 = 0.71
at 4.4úC and R2 = 0.70 at 10úC) than prediction equations using WBSF (R2 = 0.65). The
significance of this study was that sensory tenderness could be predicted rapidly and
more accurately on intact raw loin samples using a nondestructive probe measurement
than could be predicted with WBSF. This innovative technique could potentially be
used as a selection tool to ensure beef tenderness, be integrated into an on-line USDA
Quality Grading system and be utilized as a powerful non-destructive research technique.
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Magolski, James David. "Genetic Markers, Cattle Disposition, and Stress Relative to Variations in Beef Tenderness." Diss., North Dakota State University, 2012. https://hdl.handle.net/10365/26822.
Full textAbstract:
The objective of this research was to evaluate the efficacy of genetic markers, disposition, and animal stress on variations in beef tenderness. Warner-Bratzler shear force (WBSF) values on 570 mixed breed heifers and steers were used to determine estimates of genetic selection. Cattle used for this analysis were marketed from 2008 to 2011, and included five different feedlot based research projects at the Carrington Research Extension Center (Carrington, ND). Tissue samples were collected for IGENITY® (Merial Limited, Duluth, GA) analysis. Results included both selection indices and molecular breeding values for hot carcass weight, ribeye area, yield grade, fat thickness, percent choice, marbling, tenderness, docility, heifer pregnancy rate, maternal calving ease, and stayability. These genetic based parameters were compared with actual carcass values and measurements of temperament including exit velocity, chute score, and capture score. Genetic marker assisted selection may offer a more effective means of improving cattle management strategies and product quality; however there is progress to be made on the accuracy of such predictions. In the second project, the effect of temperament and slaughter method on Minolta color scores and tenderness was evaluated. Measurements of temperament were obtained prior to slaughter on Angus x Peidmontese crossbred heifers. Heifers were slaughtered on two consecutive Mondays using either Kosher or captive-bolt slaughter methods. At approximately 24 h post-mortem, carcass measurements and marbling scores were obtained. Longissimus thoracis (LT) samples were collected and aged 14 d prior to Minolta color score and WBSF measurements. Chute score, capture score, and vocalization scores significantly correlated (P < 0.03) with blood lactate concentration. The LT from Kosher slaughtered heifers had significantly higher (P < 0.01) L*, a*, b* and WBSF values than that of captive bolt stunned heifers. The LT from captive bolt stunned heifers had significantly higher (P = 0.04) marbling, and a tendency (P = 0.08) for increased cook loss compared with that from Kosher slaughtered heifers. These data indicate that chute behavior is significantly correlated to measurements of blood lactate and suggests that the Kosher slaughter method may negatively affect meat quality parameters compared with the captive-bolt stunning method.
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Schilling, Jennifer K. "High Pressure Hydrodynamic Shock Wave Effects on Tenderness of Early Deboned Broiler Breasts." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/31010.
Full textAbstract:
Breast muscles that are deboned prior to 4 to 6 h postmortem are highly variable and lacking in tenderness. The poultry industry currently provides costly storage space for intact broiler breasts during this 4 to 6 h period. This thesis evaluates tenderization techniques that if effective could eliminate the need for this additional 4 to 6 h storage time. The first objective of this study was to determine a relationship between Warner-Bratzler shear values (WBS) (1 cm by 1cm, variable length strips) and consumer tenderness acceptability of broiler breasts. The breasts were divided into five groups based on their WBS values. Consumers were presented with one sample (1 cm by 1 cm by 2 cm strips) at a time and asked to report the acceptability of the sample's tenderness on a 9-point hedonic scale. Of the 62 panelists, 93.5 % found chicken breasts with WBS values from 2.1 to 3.1 kg to be acceptable. Only 83.9 % of the panelists found the extremely tender chicken breast to be acceptable (1.1 to 1.9 kg). The percentage of consumers that found the samples acceptable decreased as the WBS values increased beyond 3.1 kg (P<0.05).
The second objective determined the effects of high pressure hydrodynamic shockwave (HSW) on tenderness (48 h postmortem) of early-deboned (52 min postmortem) breasts treated 25 minutes after deboning (70 min postmortem) or treated after storage (24 hr postmortem) and compared to the corresponding non-treated companion breasts. The effect of HSW treatment on early-deboned treated 25 min after deboned broiler breasts was determined by the following methods. Live broiler chickens were obtained from a commercial poultry company and slaughtered according to commercial processing standards. The effect of HSW on early deboned stored broiler breast was examined by deboning broiler breasts 45 min postmortem and storing (4 C) for 24 h. One breast from each bird was treated with hydrodynamic shockwave, while the companion breast was used as a control. Packaged breasts were placed in the center of a 20.23 cm diameter cylinder which was vertically positioned in the bottom of a water-filled HSW hemishell tank (30.4 cm diameter) and a shockwave was produced by and a shockwave was produced by detonating 40 grams of molecular explosive in the water. Early deboned (ED) breasts stored 24 h before treatment (2.5 kg, WBS) were 42% more tender than the companion ED control breasts (4.3 kg, WBS). The HSW treated breasts would be acceptable to approximately 94 % of consumers. The ED control breasts would be acceptable to only 67.7% of consumers. Early deboned and treated 25 min after deboning breasts (5.0 kg) were not different in WBS from their companion ED control breasts (4.6 kg). Early-deboned breasts treated immediately may require higher pressure shockwaves or delayed treatment. The HSW process can overcome the problem with tenderness associated with early deboning if the breasts are processed after storage thereby providing processors with the option to debone earlier.
A third objective was to examine the effects of electrically produced shockwaves on early deboned broiler breasts and normally processed turkey breast. Broiler breasts were treated with one Pulse Firing Network (PFN) or two PFN and 45 % Energy. Breasts treated with one PFN were not different than controls. Broiler breasts exposed to two PFN were 22 % more tender and different from the controls. Turkey breast portions exposed to two PFN and 72% Energy were different (12 % lower WBS values) from the control breast portion. Electrically produced shockwaves can tenderize stored, early deboned chicken breasts and aged turkey breasts.Master of Science
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Hosford, Andrew D. "Effect of feeding Zilpaterol hydrochloride for 20 days to calf-fed Holstein steers with a 3 or 10 day withdrawal period antemortem on carcass characteristics and tenderness." DigitalCommons@CalPoly, 2010. https://digitalcommons.calpoly.edu/theses/373.
Full textAbstract:
The effect of feeding Zilpaterol hydrochloride (ZH) with a 3 or 10 d withdrawal (WD) period to calf-fed Holstein steers (N=2993) on carcass characteristics and tenderness were evaluated in a feed lot experiment. Cattle were fed 0 or 8.3 mg/kg of ZH for the final 20 d of the feeding period, each treatment level was assigned a WD period of either 3 or 10 d. Treatment groups consisted of Control 3 d WD (C3) and 10 d WD (C10), and ZH fed 3 day WD (Z3) and 10 d WD (Z10). Cattle were slaughtered at a commercial facility, carcasses chilled for at least 40 hours and carcass characteristics evaluated by trained personnel. Loins (n=60) were randomly selected from each treatment group for Warner Bratzler Shear (WBS) analysis. Rib-eye area (REA) increased 3.8 cm2 for ZH fed 3 day WD cattle (P<0.01) when compared to control, and 5.4 cm2 for ZH fed 10 day withdrawal cattle (P<0.01) when compared to control. There was no significant difference in REA between ZH fed 3 and 10 d WD periods (P>0.05). A trend was observed for ZH fed 10 d WD cattle to have an increased hot carcass weight when compared to control (P=0.0589), while there was no significant difference for cattle fed ZH with a 3 day WD (P=0.3763) comparatively. There was no difference in ZH fed cattle when compared to control on; kidney pelvic and heart fat %, adjusted preliminary yield grade, calculated yield grade, marbling score, or lean and bone maturity (P>0.05). There was an increase in WBS for ZH fed cattle when compared to control for Choice 7 d and 14 d aged steaks for both WD periods. Choice Z10 steaks aged 21 d showed an increase in WBS (P<0.05) while the Z3 had no effect. Select Z3 7 d aged steaks had higher WBS when compared to control while Z10 had no effect. Oppositely, the Select Z10 14 d aged steaks had increased WBS while the Z3 had no effect. There was no difference in Select 21 d aged steaks. There was no difference in WBS between the Z3 and Z10 for any of the aging periods. Feeding Zilpaterol hydrochloride for 20 d increased carcass leanness while having little effect on carcass fat of calf-fed Holstein steers. There was no difference observed between 3 d and 10 d WD period. Zilpaterol hydrochloride treatment decreased steak tenderness, although as aging progressed there little to no difference between steaks from ZH fed and control cattle.
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Hudek, Jarrett F. "Tenderness of Bos indicus influenced cattle as impacted by anabolic implants and gender." [College Station, Tex. : Texas A&M University, 2009. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-678.
Full text
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Falkenberg, Shollie Marie. "Stress response effects on growth, carcass characteristics, and tenderness in Bonsmara-influenced steers." Thesis, Texas A&M University, 2003. http://hdl.handle.net/1969.1/3906.
Full textAbstract:
Half-blood Bonsmara steers were evaluated for temperament during stressful situations to discover the relationships between behavioral stress responses, growth, carcass characteristics and tenderness. Two experiments were conducted to evaluate behavioral stress responses at different stages in the U.S. beef production system with growth, carcass characteristics and tenderness. The first experiment evaluated stress responses at both time of weaning and at the beginning of the feedlot period on half-blood Bonsmara X Beefmaster steers. Steers (n=156) were weaned and paired to destinations of either Uvalde or Overton for winter grazing. At weaning cattle were weighed, and temperament measurements were recorded. After grazing winter pastures, cattle entered the feedlot and were measured for temperament, weight, and condition and frame scores. Cattle were harvested in two groups; each group was selected for harvest when they reached a backfat of approximately 7 mm. Backfat endpoints were determined by visual assessment and ultrasound. Carcass data were recorded approximately 36 hrs post-mortem, and 2.5cm steaks were removed from the 13th rib for Warner-Bratzler shear force determination. The second experiment involved Bonsmara X Angus (n=207) steers grazed on wheat pasture and fed at Cattletown feedlot near Hereford, TX. The steers were evaluated near the beginning and end of the finishing phase for performance and temperament. They were harvested in two groups; each group was selected for harvest when they reached approximately 7 mm of backfat as determined by visual assessment and ultrasound. In experiments 1 and 2, behavioral or temperament measures and hormonal responses were related to each other. It appeared as cattle become acclimated to the production system, temperament measures lose their predictive ability. In Experiment 1, weaning exit velocity appeared to be more related to economically important traits such as ADG (r = -0.26), ribeye area (r = -0.37), and Warner Bratzler shear force (r = 0.27), although beginning feedlot exit velocity was associated with feedlot weights (r = -0.30). In Experiment 2, end feedlot measurements tended to be more associated with feedlot weight (r = -0.20), but there did not seem to be any high relationships with carcass characteristics and tenderness.
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Silva, Vinicius Henrique da. "Identification of CNVs in the Nelore genome and its association with meat tenderness." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-22042015-134017/.
Full textAbstract:
The Nelore breed represents the vast majority of Brazilian Zebuine cattle (Bos taurus indicus). The great adaptability of the Nelore breed to Brazilian tropical climate, however, is not associated with meat tenderness (MT). It is known that MT is influenced by several environmental factors, but also genetic composition. In the first chapter, we report a genome-wide analysis of copy number variation (CNV) inferred from Illumina® Bovine High Density SNP-chip data for a Nelore population of 723 males including 30 sires. We detected >2600 CNV regions (CNVRs) representing ≈6.5% of the Bos taurus genome. The CNVR size was 65 kb on average, ranging from 5 kb to 4.3 Mb. A total of 1155 CNVRs (43.6%) overlapped 2750 genes. They are enriched for important functions such as immune response, olfactory reception and processes involving guanosine triphosphate (GTP). The GTP processes have known influence in skeletal muscle physiology and morphology. Quantitative trait loci for MT, partly specific for Nelore, overlapped a substantial fraction of CNVRs and two CNVRs were found proximal to glutathione metabolism genes that are associated with MT as well. Comparing our results with previous studies revealed an overlap in ≈1400 CNVRs (>50%). We selected 9 CNVRs that overlapped regions associated with MT and we validated them in all 30 sires by qPCR. There was identified many genomic regions of structural variation in Nelore with important implications on the MT phenotype. In the second chapter, a total of 34 animals of the population were subjected to transcriptome analysis and meat tenderness (MT) phenotyping. We identified 170 CNV fragments (CNVFs) residing in 20 CNVRs, which occurred in different frequencies between animals with tougher and softer meat genetic potential. A considerable fraction of the identified CNVFs affected gene expression of the MT genes, which play important roles in glycogen metabolism, connective tissue turnover, membrane transporters and glutathione pathways. We also detected that several CNVRs substantially influenced the expression of overlapped and nearby genes, where the increase or decrease of copy number correlated well with the change in gene expression. Among them are two CNVRs at chromosomes 12 and 23, which are in the vicinity of previously described QTLs for MT in Nelore breed. Several CNVFs, which are more frequent in animals with genetic potential for softer or tougher MT, showed significant differences in gene expression. Those regions are linked to important biological functions with highly relevant influences on MT and skeletal muscle physiology.A raça Nelore é predominante no rebanho zebuíno brasileiro (Bos taurus indicus). A grande adaptabilidade da raça Nelore ao clima tropical brasileiro, no entanto, não está associada à maciez de carne (MT). Sabe-se que MT é influenciada por vários fatores ambientais e pela composição genética. Foi realizada uma análise de todo o genoma para inferir Variação no Número de Cópias de Segmentos Genômicos (Copy Number Variation - CNV) a partir de dados oriundos de chip de SNP (Illumina® Bovine High Density), para uma população de 723 machos Nelore, incluindo 30 ancentrais da população. Foram detectadas >2600 regiões de CNV (CNVRs) representando ≈6.5% do genoma bovino. O tamanho médio do CNVR foi de 65 kb, variando de 5 kb até 43 Mb. Um total de 1155 CNVRs (43.6%) obtiveram sobreposição com 2750 genes. Estes genes foram enriquecidos para as funções importantes, tais como resposta imunológica, recepção olfativa e processos que envolvem o trifosfato de guanosina (GTP). As vias metabólicas do GTP conhecidamente influenciam a fisiologia e a morfologia do músculo esquelético. Loci de características quantitativas (QTLs) para MT, alguns específicos para Nelore, sobrepuseram uma fração substancial das CNVRs encontradas. Dois CNVRs foram encontrados em região proximal à genes do metabolismo da glutationa os quais também são associados com MT. Comparando os resultados com estudos anteriores ≈1400 CNVRs (>50%) foram sobrepostos. Nove CNVRs em regiões associadas com MT foram validados nos 30 ancentrais por qPCR. Em conclusão, foram identificadas regiões genômicas de variação estrutural no Nelore, com potenciais implicações sobre o fenótipo MT. No segundo capítulo, um total de 34 animais da população foi submetido à análise do transcriptoma e análise de potencial genético para MT. Foram identificados 170 fragmentos de CNV (CNVFs) mapeados em 20 CNVRs, os quais mostraram frequências significativamente diferentes entre animais com potencial genético para carne mais dura ou mais macia. Uma fração considerável dos CNVFs identificados afetaram a expressão gênica de genes MT (anteriormente descritos como associados à MT ou fisiologia do músculo esquelético), os quais desempenham um papel importante no metabolismo de glicogênio, volume do tecido conjuntivo, transportadores de membrana e vias metabólicas da glutationa. Um número considerável de CNVRs foram associados à expressão de genes sobrepostos e nas proximidades, onde o aumento ou diminuição do número de cópias foi associado com a mudança na expressão gênica. Dois CNVRs associados foram mapeados para os cromossomo 12 e 23, estando próximos a QTLs anteriormente descritos para MT na raça Nelore. Vários CNVFs, entre animais com potencial genético para carne mais macia ou dura, mostraram diferenças significativas na expressão gênica. Essas regiões estão ligadas a importantes funções biológicas com influências altamente relevantes para MT e para a fisiologia do músculo esquelético.
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Bratcher, Christy Lynn Greenshaw. "Determining the efficacy of a biosensor to detect calpastatin, a meat tenderness indicator." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4713.
Full textAbstract:
Thesis (Ph. D.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on September 18, 2007) Vita. Includes bibliographical references.
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Praharani, Lisa. "Genetic evaluation for growth traits, reproductive performance and meat tenderness in beef cattle." [Gainesville, Fla.] : University of Florida, 2004. http://purl.fcla.edu/fcla/etd/UFE0008335.
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Johnson, Patricia L. 1948. "The effect of postmortem conditions on the tenderness of veal calf Longissimus Dorsi muscles /." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=65968.
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King, David Andrew. "Evaluation of the relationship between animal temperament and stress responsiveness to M. longissimus lumborum tenderness in feedlot cattle." Texas A&M University, 2005. http://hdl.handle.net/1969.1/4747.
Full textAbstract:
Temperament effects on meat quality were investigated using three contemporary
groups consisting of Bonsmara-sired yearling-fed (n = 31), Angus-sired calf-fed (n =
49), and Angus-sired yearling-fed (n = 48) steers. To evaluate temperament, exit
velocity, pen scores, and chute scores were determined before shipment to the feedlot,
and exit velocity was measured on arrival to the feedlot and after approximately 70 d on
feed. Serum cortisol concentration was determined at each evaluation and before
slaughter. At slaughter, pH and temperature were monitored in the M. longissimus
lumborum. USDA yield and quality grade factors and CIE color space values were
determined, and M. longissimus lumborum steaks were evaluated for sarcomere length,
72-h calpastatin activity, proximate composition, and Warner-Bratzler shear force
(WBS) values 3, 7, 14, and 21 d postmortem. Temperament categories were based on
rankings within contemporary groups at each evaluation. Temperament traits were
consistent across evaluations, and values decreased (P < 0.05) in magnitude over time.
Relationships between temperament traits were consistent across contemporary groups.
Increasing excitability was associated with higher (P < 0.05) serum cortisol concentration. Body weight was slightly lower (P < 0.05) in cattle with excitable
temperaments at all evaluations. Carcass characteristics, proximate composition, muscle
color, and calpastatin activity were unaffected by temperament. Carcasses from cattle
with calm temperaments had higher 0.5 h postmortem pH values than those from
intermediate and excitable cattle (0.1 and 0.2 units, respectively). The Angus-sired
yearling-fed steers classified as Excitable had higher (P < 0.05) WBS values than the
calmer Angus-sired, yearling-fed steers. This trend was observed in the Bonsmara-sired
steers, although the values were not statistically different. No differences attributable to
temperament were apparent in the Angus-sired calf-fed steers. Correlations were highest
between temperament values and tenderness after 21 d. Yearling-fed cattle classified as
Excitable before shipment to the feedlot produced tougher (P < 0.05) steaks than those
from calmer animals. At evaluations later in production, Calm steers produced tougher
(P < 0.05) steaks. Tenderness did not differ across temperament categories in calf-fed
steers regardless of sorting time. These data indicate temperament influences
tenderness, though the mechanism is not clear.
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Fonseca, Larissa Fernanda Simielli, Daniele Fernanda Jovino Gimenez, Santos Silva Danielly Beraldo dos, Roger Barthelson, Fernando Baldi, Jesus Aparecido Ferro, and Lucia Galvão Albuquerque. "Differences in global gene expression in muscle tissue of Nellore cattle with divergent meat tenderness." BIOMED CENTRAL LTD, 2017. http://hdl.handle.net/10150/626423.
Full textAbstract:
Background: Meat tenderness is the consumer's most preferred sensory attribute. This trait is affected by a number of factors, including genotype, age, animal sex, and pre-and post-slaughter management. In view of the high percentage of Zebu genes in the Brazilian cattle population, mainly Nellore cattle, the improvement of meat tenderness is important since the increasing proportion of Zebu genes in the population reduces meat tenderness. However, the measurement of this trait is difficult once it can only be made after animal slaughtering. New technologies such as RNA-Seq have been used to increase our understanding of the genetic processes regulating quantitative traits phenotypes. The objective of this study was to identify differentially expressed genes related to meat tenderness, in Nellore cattle in order to elucidate the genetic factors associated with meat quality. Samples were collected 24 h postmortem and the meat was not aged. Results: We found 40 differentially expressed genes related to meat tenderness, 17 with known functions. Fourteen genes were up-regulated and 3 were down-regulated in the tender meat group. Genes related to ubiquitin metabolism, transport of molecules such as calcium and oxygen, acid-base balance, collagen production, actin, myosin, and fat were identified. The PCP4L1 (Purkinje cell protein 4 like 1) and BoLA-DQB (major histocompatibility complex, class II, DQ beta) genes were validated by qRT-PCR. The results showed relative expression values similar to those obtained by RNA-Seq, with the same direction of expression (i.e., the two techniques revealed higher expression of PCP4L1 in tender meat samples and of BoLA-DQB in tough meat samples). Conclusions: This study revealed the differential expression of genes and functions in Nellore cattle muscle tissue, which may contain potential biomarkers involved in meat tenderness.
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Marais, Gertruida Louisa. "Evaluation of genetic and physiological parameters associated with meat tenderness in South African feedlot cattle." Diss., Pretoria : [s.n.], 2008. http://upetd.up.ac.za/thesis/available/etd-06262008-165513.
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Ebarb, Sara Michelle. "The influence of growth-promoting technologies on the biological structures responsible for cooked meat tenderness." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20121.
Full textAbstract:
Master of ScienceDepartment of Animal Sciences and Industry
John Michael Gonzalez
The objective of this body of work was to examine effects of growth-promoting technologies (GP) on Longissimus lumborum meat tenderness, focusing on alterations of muscle fiber cross-sectional area (CSA) and collagen solubility. Two studies were conducted and analyzed as randomized complete block designs with repeated measures with GP and day of postmortem aging (DOA) as main effects. Treatments consisted of: a control (CON), implant only (IMP), and implant and [beta]-adrenergic agonist (COMBO). The [beta]-adrenergic agonist utilized for the first was zilpaterol hydrochloride, while the second study examined ractopamine hydrochloride. Objective tenderness of strip loin steaks was measured through Warner-Bratzler shear force (WBSF) after 2 (study 2) or 3 (study 1), 7, 14, 21, or 35 d of postmortem aging. Muscle fiber CSA and collagen solubility were analyzed via immunohistochemistry and hydroxyproline content, respectively. For the first study there was a treatment × DOA interaction (P < 0.01) for WBSF. Compared to CON steaks, IMP steaks had greater (P = 0.01) WBSF on d 3, but were similar (P = 0.21) by d 14. The COMBO steaks remained less tender at all-time points (P < 0.04) except d 21 (P = 0.13) when compared to the CON. Growth-promoting treatment increased the CSA of all three muscle fiber types (P < 0.01), but had no effect on collagen solubility measures (P > 0.21). The second study observed no treatment × DOA interaction (P = 0.54) for WBSF, but GP increased (P < 0.01) WBSF across all DOA. Growth-promoting treatment tended to increase the CSA of type I and IIX fibers (P < 0.10), and increased (P < 0.01) type IIA fiber CSA. In agreement with the first study, there was no treatment × DOA interaction or treatment effect on collagen solubility (P > 0.75). The addition of GP to feedlot heifer production increased WBSF of strip loin steaks and fiber CSA, but did not impact collagen characteristics.
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Pittman, Curtis. "Comparison of low, medium, and high marbling pork loin chops lipid content and resulting tenderness /." Connect to resource, 2008. http://hdl.handle.net/1811/35921.
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Wood, Claudia Lamm. ""With Unalterable Tenderness": The Courtship and Marriage of St George Tucker and Frances Randolph Tucker." W&M ScholarWorks, 1988. https://scholarworks.wm.edu/etd/1539625471.
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Meek, Kimberly I. "Hydrodynamic Shock Wave: Decreasing Broiler Breast Aging Time." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/36505.
Full textAbstract:
The Hydrodyne process was used to tenderize early de-boned broiler (EB) breasts. The first objective was to determine effects of explosive and distance of the explosive to the meat surface. EB breasts were removed immediately after initial chill (45 min post-mortem), stored for 24 hours, and subjected to one of four treatment combinations. Hydrodyne treatment of 350 g at 20 cm produced the greatest increase in Warner-Bratzler shear (1.9-cm wide strips) tenderness (28.3%), and was the only treatment to increase tenderness (peak force 4.3 kg) to a level equivalent (P>0.05) to aged controls (CA; peak force 3.1 kg).
The second objective was to determine quality (tenderness, purge loss, cooking loss, and color) and sensory characteristics of Hydrodyne treated (HYD) broiler breasts. Initial pH values for CA (5.86) and EB (5.71) breasts were different (P<0.05). Warner-Bratzler and Lee-Kramer shear values (1.0-cm wide and thick strips) for CA (1.56 kg; 6.0 kg*mm/g, respectively) were different from HYD (3.7 kg; 11.0 kg*mm/g, respectively) and EB breasts (4.7 kg; 12.1 kg*mm/g, respectively). CA resulted in more tender, flavorful, and juicer breasts than HYD and EB. HYD was lower in initial moisture release than EB.
EB breasts with significant tenderness problems can be tenderized by the Hydrodyne process based on instrumental shear results. However, higher levels of explosive may be required to optimize tenderness improvement of breasts that vary significantly in initial tenderness. Incorporation of this technology, once optimized, on an industry production level would benefit poultry processors in reducing or eliminating broiler breast aging.Master of Science
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Schilling, Mark Wesley. "Hydrodynamic Shock Wave Effects on Protein Functionality." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/35132.
Full textAbstract:
USDA Select bovine Biceps femoris (BF) samples were divided into four sections and randomly assigned to three hydrodynamic shock wave (HSW) treatments and a control. Different amounts of explosive (105 g, H1; 200 g, H2; 305 g, H3) were suspended in the center of the hemishell tank, 26.7 cm above the vacuum packaged beef placed on the bottom center of that water-filled tank and detonated, representing three HSW treatments. In addition, BF steaks (2.54-cm thick) from a different and limited common source (2 muscles) were packaged with each HSW designated BF section. These served as internal refernce steaks (IRS) for the six replications to determine if the HSW treatments physically altered the structural integrity of the meat. H1 and H3 decreased (P<0.05) Warner-Bratzler shear values of the IRS from 3.86 and 3.99 kg (controls) to 3.01 and 3.02 kg (HSW), respectively. H2 shear values, 3.86 (control) to 3.46 kg (HSW) were not different (P> 0.05). HSW and control BF sections were analyzed for protein solubility and then used to manufacture frankfurters formulated with 2.0% NaCl, 0.5 % sodium tripolyphosphate, 156 ppm sodium nitrite, 0.42 % sodium erythorbate, 2.0 % sucrose, and 25 % water. Frankfurters (cooked to 71 C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the HSW did not affect (P>0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected (P>0.05) by the HSW. These results indicate that beef trim obtained from HSW processed meat can be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein is not affected significantly by the HSW process.Master of Science
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Trbovich, Victoria R. "The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282.
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Johnson, Stacey Ann. "The influence of early postmortem enhancement and inclusion of dextrose on lamb longissimus tenderness." Columbus, Ohio : Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1236709470.
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Ibrahim, Rita M. "Effect of Two Breeds and Two Dietary Concentrate Levels on Feedlot Performance, Carcass Merit, Tenderness parameters and fatty Acid Profiles." Diss., The University of Arizona, 2007. http://hdl.handle.net/10150/196131.
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The objectives of this study were to investigate the different characteristics of the newly introduced breed, Waguli (Wagyu x Tuli) when comparing it with the Brahman breed. Twenty-four animals were used. Six steers of each breed were fed 94% concentrate diet (94C) and the other six were fed 86% concentrate diet (86C). Eight steers, two from each group, each were harvested at 128 days, 142 days, and 156 days on feed. Feedlot performance data indicated that Waguli steers were highly efficient (P < 0.05) and gained more than Brahman steers on a daily basis (P < 0.05). Carcass characteristic data showed that Waguli steers have larger ribeye area with more 12th rib fat thickness, marbling score and higher quality grade (P < 0.05). It is well known that Wagyu is a highly marbled and tender Japanese breed. It was found that the reason for the Waguli tenderness and low shear force values to be the low level of calpastatin activity (P < 0.05), the inhibitor of the postmortem proteolytic enzyme-calpain. While the toughness of the Brahman meat was due to the high level of calpastatin activity. The calpain activity did not differ between the two breeds. Shear force values agreed with the calpain and calpastatin activities data, in which the Waguli steaks showed less shear force values at day 7 and 10 postmortem than the Brahman steaks (P < 0.05). However, at day 14 postmortem there was no difference in shear force values between the two breeds (P < 0.05). Fatty acid data analysis indicated that Waguli steers had a profile with less saturated fatty acids (SFA) and more unsaturated fatty acids (UFA) content than those in Brahman steers fat. Looking at the ratio of unsaturated fatty acids (UFA) to saturated fatty acids (SFA), it is observed that Waguli steers had a greater ratio than Brahman steers. In conclusion, Waguli steers produce tender meat with good marbling ability, which likely to satisfy the consumers demand. In addition, they have a desirable average daily gain and feed efficiency with high polyunsaturated fatty acids comparatively with Brahman steers.
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Smith, Melanie Anne. "Investigation of factors impacting on the attributes of Australian alpaca meat and methods to improve quality." Thesis, The University of Sydney, 2017. http://hdl.handle.net/2123/17013.
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For the continued expansion of the predominantly pasture based alpaca industry in Australia, diversification towards meat production is required. Traditionally, alpacas have been produced for their high quality fibre and categorized as a cottage industry within Australia. However, the industry has undergone significant growth over the past 15 – 20 years and now hosts the second largest alpaca herd outside of South America, with more than 200,000 animals. This growth is expected to increase, with the national herd reaching one million over the next 6 – 10 years. For the alpaca industry to achieve this growth, the development of products that utilize the whole animal are required. Hence, a market for alpaca meat is being developed within Australia for the industry to obtain commercial sustainability. However, for this transition to occur information is required on alpaca meat characteristics associated with yield, quality and consumer perception as well as processing technologies at slaughter. This requires an in-depth biochemical analysis and interpretation which will benefit the producer, processor and consumer. To achieve this, the aims of this thesis were: 1. establish the optimal slaughter age and gender for producing meat from alpacas under Australian production systems; 2. document the variation in retail cuts within alpaca carcasses; 3. determine the effect of electrical stimulation (ES) and tenderstretching (TS) on alpaca meat and its impact on meat quality (MQ) for potential application by processors; 4. determine the effect of ageing on alpaca meat; and 5. determine the effect of feeding grain supplementation prior to slaughter and its effects on MQ. To achieve these aims, two major experiments were carried out on-farm (located on the South Coast of NSW) with animals processed and sampled at a camelid certified, mixed species abattoir with samples analysed at various institutions across Australia (NSW DPI (Cowra, Wagga Wagga and Armidale), The University of Sydney, The University of New England, The University of New South Wales, Murdoch University). The first experiment provides the basis for chapters two, three and four of this thesis and was designed to help determine the optimal balance between saleable meat yield, meat quality and nutritive value of alpaca meat across three age groups (18, 24 and 36 month old alpacas) and two genders (females and castrated males). In addition, the processing technique electrical stimulation (ES) was applied to one side of each carcass to determine its effect on alpaca carcass and meat quality. Experiment two provides the basis for chapters five and six of this thesis and comprised a feeding study phase prior to slaughter, to observe the effects of mixed grain supplementation compared to pasture only production. An overlying processing treatment of tenderstretching (TS) was applied to one half of each carcass at processing to determine its impact on meat quality. This body of work contains the first study to investigate carcass traits and saleable meat yield (SMY) of alpaca carcasses across three ages (18, 24, and 36 months) and two genders (castrated males and females). After a full carcass breakdown, it was determined that alpacas produce longer, leaner carcasses with larger eye muscle areas (EMA) than sheep. Average alpaca carcass characteristics for cold carcass weight, length, and eye muscle area (EMA) were 27 kg (range 15 – 41), 77 cm (range 67 – 88 cm), and 32.4 cm2 (range 17 – 46 cm2) respectively. When 18 month animals were compared to other species such as sheep it was determined that alpacas produce longer (14 cm longer than lamb and 8 cm longer than mutton; Wynn & Thwaites, 1981), carcasses with larger EMA (19 cm2) than sheep (Wynn & Thwaites, 1981). In addition, male carcasses were found to have higher percentages of SMY and lower values of trim, when compared to female carcasses. These combinations of traits lead to male carcasses having a more desirable SMY, indicating their suitability for meat production. In addition, it was determined that electrical stimulation (ES) had a positive impact on alpaca meat quality, by reducing the incidence of cold induced shortening, particularly in the m. longissimus thoracis et lumborum (LL) muscle, as determined by the longer sarcomere lengths (ES = 1.81 vs no-ES = 1.67 µm) in the LL and improved tenderness by reducing shear force (SF) values by 22 N in the LL (5 day aged ES = 61.1 vs 5 day aged no-ES = 83 N), and by 5.8 N (ES = 46 vs no-ES= 46 N) in the m. semimembranosus (SM). Further improvements in SF were observed in the LL when it was aged an additional 5 days (total 10 days aging) with SF values decreasing to 54.5 N in ES product and 61.1 N in no-ES product. The improvement in tenderness as a result of ES and aging the LL for 10 days was confirmed by a sensory analysis with participants rating ES alpaca samples higher in overall eating quality, tenderness, juiciness and flavour, than non-stimulated product. This shows that the use of ES should be implemented into processing practices to increase consumer eating quality. Improvements in meat tenderness were also observed in TS alpaca carcasses. Tenderness was improved by 9 N in the SM muscle (TS = 36 vs no-TS 45 N), but tenderness was reduced in the LL (TS = 74 vs no-TS = 69 vs. no-TS = 69 N) and tenderloin (TS = 42 vs no-TS 44 N) muscles. In other species the application of TS has resulted in improved SF results in the LL, but this was not the case in this study where large variation in response to TS was observed across this muscle. Regardless, extending the length of aging the LL from 10 to 21 days had a positive effect on tenderness with an additional 5 N improvement in SF in both TS (69 N) and non-TS (63 N) product. Overall, this indicates that both ES and TS processing techniques are effective at improving meat tenderness in different regions of the carcass, and that aging alpaca meat is beneficial for improving meat tenderness. Alpaca meat has its own species specific colour parameters between lamb and beef, with lower b* values. It also has favourable characteristics under retail display with minimal browning occurring, resulting in meat colour ratio (spectrophotometric colour ratio (630/550) used as an indicator of brownness) levels staying above acceptability thresholds for longer than other species. This is an important finding as consumer purchasing decisions at the retail level have been shown to be heavily influenced by product colour with increased rates of browning during display leading to discounted product and reduced product shelf life. On closer investigation, it was determined through fibre typing methods, that the m. longissimus thoracis et lumborum (LL) is a predominantly glycolytic muscle, comprised of 76 % type IIX fibres. This finding assists in the understanding of meat colour parameters and biochemical changes (including glycolytic capacity driving pH) occurring in the muscle prior to the onset of rigor mortis and the transformation into meat. Muscle fibre characteristics also have an association with intra muscular fat (IMF) content, with glycolytic type muscles typically having less IMF content then oxidative muscles. This was confirmed with alpaca meat having less than 1 % IMF. This contributed to alpaca meat being categorized as a lean and nutritious dietary protein source containing a good source of omega 3’s and beneficial zinc levels. From the nutrition feeding study it was determined that mixed grain supplementation had minimal impact upon carcass and meat quality traits with low levels of IMF and favourable levels of PUFA maintained despite nutritional treatment (mixed grain supplementation and/or pasture-only). This is desirable for industry as it provides the increased flexibility in supplementing animals without increasing variation in product quality. Overall, it can be concluded that 22- 24 month old castrated male alpacas provide optimal meat production and quality as they combine the highest degree of balance between SMY and MQ. This information is beneficial for producers as it provides a target age for slaughter. Furthermore, alpaca meat was found to be a nutritious dietary protein source with favourable nutrient and meat quality attributes (including colour), with overall tenderness enhanced and consistency improved with 10 day wet aging. Although the feeding of grain supplementation had minimal effect on MQ, this could be favourable for product consistency as it suggests it can be used during periods when pasture is limited. In addition, it is advised that ES and TS be applied to carcasses during processing to minimize the effects of CIS and improve eating quality of alpaca meat. As such future investigations into the joint application of ES and TS is warranted to determine if there is an additive effect resulting in whole carcass improvement through reducing the risk of muscle shortening, given that ES significantly improves LL tenderness and TS improves the hindquarter. It is thought that this approach may also help further improve alpaca product consistency and meat quality. This thesis provides information that can be readily applied at both the producer and processor level to improve alpaca meat consistency and tenderness within Australia.
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Beliauskienė, Aneta Irena. "Tekstilės kompozicija "Švelnumas"." Bachelor's thesis, Lithuanian Academic Libraries Network (LABT), 2011. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110803_092620-13680.
Full textAbstract:
Mano bakalauro tema: tekstilės kompozicija „Švelnumas“. Kas yra švelnumas? Tai pirmiausia
psichologijos sąvoka, būtent žmogaus bruožas, kuris yra ugdomas. Jis priklauso nuo aplinkos,
kurioje augo žmogus. Švelnumas gali būti ir gamtos ypatybė, pavyzdžiui peizažo, reljefo, viso
kraštovaizdžio, voratinklių pieva, pienių pūkai, gyvūnėliai. Problema: švelnumas pasauliui, gamtai ir
žmogui visa pakeičia: pradedama matyti akivaizdžiai neregimų dalykų. Todėl buvo puiki proga
išsiaiškinti mokinių požiūrį į švelnumo reiškinį. Nemielai skamba žodžiai „agresija“ ar
„šiurkštumas“, tačiau apie šiuos reiškinius reikia pakalbėti, tik taip pamažu keisime savo ir kitų
požiūrį, gal net tapsime šiltesni. O norint bent šiek tiek pakeisti visuomenę ir neigiamus dalykus
joje, reikia pasitelkti paprastas, bet galingas jėgas, švelnumą ir gerą pavyzdį. Darbo tikslas:
paanalizuoti švelnumą ir jo raišką žmonių santykiuose bei gamtoje, išsiaiškinti mokinių požiūrį į
švelnumo reiškinį, perteikti švelnumo idėją tekstilės kompozicijoje „Švelnumas“. Išnagrinėjus
švelnumą, galima padaryti išvadą, kad švelnumą turėtumėme ugdyti nuo kūdikystės. Tuo būdu
stiprinti ir modeliuoti jautrumą. Nuo mažų dienų skatinti vaiką su kitu žmogumi, gyvūnu, augalu
elgtis švelniai.
Pagrindinį kūrybinį polėkį paskatino švelnumo reiškiniai, kurių apstu santykiuose ir gyvojoje
gamtoje. Man švelnumas yra voratinklių pieva. Vorų audžiami tinklai man yra didžiausia paslaptis.
Švelnumas žvelgiamas pro ažūrinį šydą, kuris apraizgytas... [toliau žr. visą tekstą]My bachelor ́s work is the textiles composition „Tenderness“. What is tenderness? First of all it ́s a psychology term, wich is developing as a nature of the humans. This feature depends on the environment in wich this human grows. Tenderness can be the feature of the nature, for example landscaping, countryside, the grassland of the spider webs, flocks milk and even animals. The problem: Tenderness to the world, nature and humanity, which changes everything, it ́s starting to view obviously unseen things. Of which we have a chance to find out the view of students to the meaning of the tenderness. Words like „aggression“ or „roughness“sounds unwelcome, but the meaning of those words must be discussed, only then we start to change the views to our and others positions, maybe we ́ll become warmer to each other. But if we would like to change negative things in the public itself, we need to use general, but very powerful attributes. Like tenderness and good examples. The aim is to analyze the tenderness expression in the people relationships and in the nature itself, to find out students view into the meaning of the tenderness and convey an idea of the tenderness into the textile composition itself. After examination of the tenderness, we can make the conclusion that the tenderness we must developed from the infancy. That way we need to control and strengthen the sensitivity. From the first days of the birth show to the child how gently we must act with other people, animals... [to full text]
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Bowers, Lindsay Jeanine. "Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/9211.
Full textAbstract:
Master of ScienceDepartment of Animal Sciences and Industry
Michael E. Dikeman
The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reached desired internal endpoint temperature. Cooking yields were higher (P ≤ 0.05) for BF and LL roasts cooked in the CVap. Slice shear force (SSF) for BF roasts cooked in the CVap were lower (P ≤ 0.05), whereas, SSF values for DP roasts cooked in the Blodgett were lower (P ≤ 0.05). No oven difference (P > 0.05) was found for LL roasts. Sensory tenderness scores for BF roasts cooked in the CVap were slightly higher (P ≤ 0.05) than roasts cooked in the Blodgett. Sensory scores for LL roasts cooked in the CVap were slightly higher but were also drier (both P ≤ 0.05). The CVap oven offers tenderization and cooking yield advantages for certain muscles.
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Rodriguez, Julio. "Effects of castration on carcass composition, meat quality, and sensory properties of beef produced in a tropical climate." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13603.
Full textAbstract:
Master of ScienceDepartment of Animal Sciences and Industry
John A. Unruh
Forty-eight Brahman-cross male calves were fed to 26 mo of age and used to determine carcass cutability and meat quality characteristics of four muscles from intact bulls and steers castrated at 3, 7, or 12 mo of age grown under tropical pasture conditions. Longissimus lumborum (LL), Psoas major (PM), Gluteus medius (GM), and Semitendinosus (ST) steaks were aged for 2, 7, 14, or 28 d for Warner Bratzler shear force (WBSF) analysis. Live weight, carcass traits, and total subprimal yields were not affected by male sex condition. For PM, GM, and ST steaks, WBSF values were similar for steaks from intact bulls and steers castrated at all ages. For both PM and GM muscles, steaks aged for 28 d had the lowest (most tender) WBSF values and steaks aged for 2 d had the highest WBSF values. For the ST, WBSF values were highest for steaks aged 2 d. A treatment × aging interaction was detected for LL WBSF values. At 14 d of aging, LL steaks from steers castrated at 3 mo tended to have lower WBSF values than those from intact bulls. At 28 d of aging, steaks from steers had lower WBSF values than steaks from intact bulls and steaks from steers castrated at 3 mo tended to have lower WBSF values than steaks from steers castrated at 12 mo. For LL steaks from steers castrated at 3, 7 or12 mo, WBSF values linearly decreased with increased days of aging. Although all sensory panel data collected were not statistically different, LL steaks from steers castrated at 3 mo tended to have higher (more tender) scores for overall tenderness than steaks from intact bull. This study indicates that castration at 3 mo would be the recommended production practice as it provided the greatest improvement of LL tenderness over intact bulls with no differences in carcass traits or subprimal yields. The degree of improvement in tenderness due to aging is muscle dependent.
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Viliani, Samira, and Samira Viliani. ""EVALUATION OF CHILLING EFFICIENCY, MEAT TENDERNESS, AND MICROBIAL ANALYSIS OF BROILER CARCASSES USING SUB-ZERO SALINE SOLUTIONS"." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2091.
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The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5oC), 2) 3% salt (3% NaCl/-1.8oC), and 3) 4% salt (4% NaCl/-2.41oC) solutions. Broiler carcasses in sub-zero saline solutions reached the target internal temperature of < 4.4 oC in a faster rate than the 0% salt control, reducing the chilling time by 11% and 39 % for 3% NaCl/-1.8oC and 4% NaCl/-2.41oC solutions, respectively. There was no significant difference in breast fillet pH, regardless of chilling treatment (P < 0.05). However, the breast fillets from sub-zero saline solutions showed higher R-value and longer sarcomere length than those of control fillets (P < 0.05). Breast fillets excised from carcasses in 4% NaCl/2.41oC were significantly tenderized more than the control fillets, with an intermediate tenderness observed for the fillets from 3% NaCl/-1.8oC (P< 0.05). Before chilling, broiler carcasses contained mesophilic aerobic bacteria (MAB), Escherichia coli(E. coli), and total coliforms for 3.81, 0.78, and 1.86 log colony forming unit (CFU)/g, respectively. After chilling, the populations of E. coliand total coliforms were significantly reduced on the carcasses in 3% NaCl/-1.8oC and 4% NaCl/-2.41oCcompared to the control fillets (P< 0.05). There was no significant difference for MAB populations, regardless of treatment. Based on these results, chilling of broiler carcasses in 4% NaCl/-2.4 °C solution seems to be the best choice to improve chilling efficiency, meat tenderness, and microbial reduction compared to the control (0% NaCl/0.5ºC) and 3% NaCl/-1.8oCsolutions.
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Obuz, Ersel. "Evaluation and modeling of cooking parameters to optimize tenderness of beef Biceps femoris and Longissimus lumborum muscles /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.
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Kim, Jason. "Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round." BYU ScholarsArchive, 2018. https://scholarsarchive.byu.edu/etd/6758.
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The growth of the Greek-style yogurt market is causing many problems for dairy companies who are trying to handle the voluminous whey by-product. Acid whey, unlike sweet whey, has a low amount of protein and high amounts of lactic acid, calcium, and other minerals. Therefore, it has limited commercial value to the food industry and often requires additional processing for disposal. Lactic acid and calcium solutions have shown efficacy in increasing the tenderness of beef and other types of meat. The purpose of this project is to investigate the use of acid whey, with its high amounts of lactic acid and calcium, to tenderize beef (eye of round, IMP 171C) during marination. This study evaluated the effects of marination of utilizing acid whey in improving quality parameters of beef. 13 roasts (Top round steaks from USDA Select steers) were randomly assigned to one of six marination treatments: (1) calcium chloride, (2) lactic acid, (3) phosphate (4) acid whey (lot 1), (5) acid whey (lot 2), and (6) control. Steaks were marinated in vacuum pouches, aged for 48 hours, cooked to 70º C and evaluated by a consumer sensory panel and other quantitative tests (texture analyzer, colorimeter, collagen, cook loss, and pH). Marination with acid whey increased the tenderness and juiciness ratings without decreasing hedonic liking scores for the overall flavor or aftertaste of the beef samples.
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Rice, Owen D. "Muscle Fiber Types, DNA:RNA:Protein Ratios, and Measures of Tenderness in Various Muscles of Normal and Callipyge Lambs." DigitalCommons@USU, 1995. https://digitalcommons.usu.edu/etd/5419.
Full textAbstract:
An inherited muscle hypertrophy in sheep is caused by the callipyge gene (CLPG) located on ovine chromosome 18. It has been suggested that this gene is a single autosomal dominant gene. Animals expressing the callipyge gene show increased muscling in the pelvic and torso regions of the body and, thus, have been given the phenotype- descriptive name callipyge (from Greek calli-beautiful; pyge-buttocks). In this study 21 wether lambs, the offspring of callipyge rams (genotype CLPG /clpg) and normal Rambouillet ewes (genotype clpg/clpg), were used to determine the difference s in muscle fiber type percentages, composition, and tenderness between normal and callipyge lambs . Eleven of these lambs showed muscle hypertrophy typical of the callipyge phenotype; 10 were classified as normal . Several histochemical, biochemical , and physical measures were examined in order to study changes in the physiology and biochemistry of some economically important muscles.
When compared to normal lambs, the callipyge lambs have a larger (P < .05) average percentage of fast-twitch glycolytic (FG) muscle fibers and smaller average percentages of fast-twitch oxidative and glycolytic (FOG) and slow-twitch oxidative (SO) muscle fibers in both the longissimus and gluteus medius muscles. The diameter of the fast-twitch muscle fibers was larger in the callipyge group, but slow-twitch fibers were smaller than those of normal lambs. No differences were observed in the supraspinatus muscle of the normal and callipyge groups. Thus there is an indication of a differential effect of the callipyge gene among muscles of the callipyge lambs.
The semitendinosis muscles of both the callipyge and normal groups were dissected from the carcasses. This muscle was larger (P < .01) and contained more protein in the callipyge lambs than in the normal lambs. However, the callipyge semitendinosis muscle did not have a significantly higher content of DNA than the normal lamb semitendinosis, suggesting that the muscle hypertrophy is not associated with an increase in muscle nuclei. The protein-to-DNA ratio was larger (P < .05) in the semitendinosis muscle of callipyge lambs than in the normal lambs. Protein-to-RNA and RNA-to-DNA ratios were similar; this suggests that the semitendinosis muscle was enlarged without increased translational or transcriptional activity. Samples from the callipyge longissimus and gluteus medius muscles had RNA, DNA, and protein ratios similar to those of the semitendinosis muscle, suggesting a similar mode of action for muscle enlargement in other muscles affected by this gene.
Loin chops from the callipyge lambs had lower tenderness scores (P < .01) as measured by the Wamer-Bratzler shear force and myofibril fragmentation index (MFI). However, aging increased MFI scores and decreased shear scores (P < .0 l) of the callipyge lamb chops . The normal lamb chops also had decreased shear and increased MFI scores following the aging period. The loin chops from the callipyge lambs also tended to be less red (P < .1) than chops from normal animals as measured by Hunter 'L,' 'a,' and 'b' colorimeter scores.
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Carnagey, Kristen Marie. "Use of 25-hydroxyvitamin D₃ and vitamin E and manipulation of dietary calcium to improve tenderness of beef." [Ames, Iowa : Iowa State University], 2006.
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