NOTE: This item is not available outside the Texas A&M University network. Texas A&M affiliated users who are off campus can access the item through NetID and password authentication or by using TAMU VPN. Non-affiliated individuals should request a copy through their local library's interlibrary loan service.
Tenderization strategies for individual muscles from beef rounds
dc.creator | Kolle, Barret Lee | |
dc.date.accessioned | 2012-06-07T23:15:24Z | |
dc.date.available | 2012-06-07T23:15:24Z | |
dc.date.created | 2002 | |
dc.date.issued | 2002 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-2002-THESIS-K596 | |
dc.description | Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item. | en |
dc.description | Includes bibliographical references (leaves 35-38). | en |
dc.description | Issued also on microfiche from Lange Micrographics. | en |
dc.description.abstract | Rounds from twenty yield grade 2 and twenty yield grade 3 carcasses were dissected into cutability components of fat, lean, bone, and connective tissue. Subcutaneous fat, M. gluteobiceps, ishiatic head of M. gluteobiceps, and M. semitendinosus differed (P<0.05) between yield grades for percentage of initial round weights. M. rectus femoris, M. vastus lateralis, M. semimembranosus, M. adductor, M. gluteobiceps, ishiatic head of M. gluteobiceps, and M. semitendinosus were assigned randomly to one of four treatment groups: control, mechanical blade-tenderization, 2% injection of the enzyme bromelain, or 10% injection of salt/phosphate solution. Steaks (2.54 cm) from each muscle were cooked by dry-heat and moist-heat methods. Warner-Bratzler shear force values differed (P<0.05) for M. rectus femoris and M. semimembranosus across treatment groups for both dry-heat and moist-heat cookery methods. These muscles also improved tenderness ranking among individual muscles for both cookery methods. M. semitendinosus displayed significantly lower shear values of moist-heat steaks compared to dry-heat for control and bromelain steaks. Percent moisture for phosphate treated steaks was significantly higher than all other treatments. Purge loss of individual muscles, number of steaks cut per muscle, steak yield, cook loss for both methods, and percent fat displayed no significant differences across treatment groups. These findings suggest individual muscles from the round can improve in tenderness through injection-type strategies. Bromelain and phosphate treatments in combination with moist-heat cookery methods can improve the quality of beef rounds. | en |
dc.format.medium | electronic | en |
dc.format.mimetype | application/pdf | |
dc.language.iso | en_US | |
dc.publisher | Texas A&M University | |
dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
dc.subject | animal science. | en |
dc.subject | Major animal science. | en |
dc.title | Tenderization strategies for individual muscles from beef rounds | en |
dc.type | Thesis | en |
thesis.degree.discipline | animal science | en |
thesis.degree.name | M.S. | en |
thesis.degree.level | Masters | en |
dc.type.genre | thesis | en |
dc.type.material | text | en |
dc.format.digitalOrigin | reformatted digital | en |
Files in this item
This item appears in the following Collection(s)
-
Digitized Theses and Dissertations (1922–2004)
Texas A&M University Theses and Dissertations (1922–2004)
Request Open Access
This item and its contents are restricted. If this is your thesis or dissertation, you can make it open-access. This will allow all visitors to view the contents of the thesis.