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Objective and physical evaluation of...

Uttaro, Bethany Ellen.

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Objective and physical evaluation of meat quality.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Objective and physical evaluation of meat quality./
作者:	Uttaro, Bethany Ellen.
面頁冊數:	153 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-06, Section: B, page: 2455.
Contained By:	Dissertation Abstracts International64-06B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NQ80141
ISBN:	0612801411

Objective and physical evaluation of meat quality.
Uttaro, Bethany Ellen.

Objective and physical evaluation of meat quality. - 153 p.

Source: Dissertation Abstracts International, Volume: 64-06, Section: B, page: 2455.

Thesis (Ph.D.)--University of Guelph (Canada), 2003.

Major meat quality problems of three species are addressed. Fiber optics, electrical conductance, and image analysis were employed in the evaluation or prediction. (1) Evaluation of longissimus dorsi marbling in intact pork (n = 37) and beef (n = 10) carcasses with a fiber optic probe was explored (reflectance transects at 550 nm). Peaks from large reflective structures were isolated from potentially fluctuating reflectance baselines. Pork results showed strong correlations between intramuscular fat content and both big peaks and big peaks/cm (r = 0.70 and r = 0.67 respectively, P ≤ 0.0001). There were no significant correlations for beef. This method may be feasible for marbling estimation in pork. (2) The same equipment, wavelength, and transect orientation were used to evaluate potential eating quality of 5 cull beef and 6 cull dairy cows (2--8 yrs of age) under two carcass suspensions (traditional (CT) and tendercut (TC)). Correlations between shear force and probe-measured elasticity of beef were directly opposed between suspensions (CT: r -0.94, P = 0.02; TC: r = 0.98, P = 0.02) and non-existent in dairy. Correlation of shear measures with total peaks and total background peaks showed significant negative correlations on CT sides (r ≥ -0.81, P ≤ 0.10), and positive correlations on TC sides (r ≥ 0.91, P ≤ 0.09), in addition to repeated negative correlations with springiness. Indications are that eating quality of cull beef cows may be predictable. Dairy carcasses were significantly more variable than beef. (3) Effects of rigor mortis, orientation of paired needle electrodes, and frequency (120 Hz, 1 kHz, 10 kHz) on impedance measurements of turkey pectoralis were examined. Approximately 5 min post mortem, strongly significant gender x frequency x electrode position relationships were found (P ≤ 0.0001). By approximately 36 h post mortem, this occurred only at 120 Hz. (4) Image analysis of fat and lean linear and areal measurements on the belly/shoulder and belly/loin interfaces of primal pork bellies (n = 216) were compared to belly leanness. Prediction equations were developed. A single fat thickness measurement on the belly/loin interface estimated belly leanness (R2 = 0.63) at least as well as the formerly accepted loin-based backfat thickness (R2 = 0.62). With addition of two linear measurements to the first equation, estimation was improved to R2 = 0.67.

ISBN: 0612801411Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Objective and physical evaluation of meat quality.
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