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The Influence of Carcass Weight on Beef Primal Temperature, Tenderness, and Palatability

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The Influence of Carcass Weight on Beef Primal Temperature, Tenderness, and Palatability South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Electronic Theses and Dissertations 2021 The Influence of Carcass Weight on Beef Primal Temperature, Tenderness, and Palatability Samantha Egolf South Dakota State University Follow this and additional works at: https://openprairie.sdstate.edu/etd Part of the Beef Science Commons Recommended Citation Egolf, Samantha, "The Influence of Carcass Weight on Beef Primal Temperature, Tenderness, and Palatability" (2021). Electronic Theses and Dissertations. 5274. https://openprairie.sdstate.edu/etd/5274 This Dissertation - Open Access is brought to you for free and open access by Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. THE INFLUENCE OF CARCASS WEIGHT ON BEEF PRIMAL TEMPERATURE, TENDERNESS, AND PALATABILITY BY SAMANTHA R. EGOLF A dissertation submitted in partial fulfillment of the requirements for the Doctor of Philosophy Major in Animal Science South Dakota State University 2021 ii DISSERTATION ACCEPTANCE PAGE Samantha R. Egolf This dissertation is approved as a creditable and independent investigation by a candidate for the Doctor of Philosophy degree and is acceptable for meeting the dissertation requirements for this degree. Acceptance of this does not imply that the conclusions reached by the candidate are necessarily the conclusions of the major department. Judson K. Grubbs Advisor Date Joseph P Cassady Department Head Date Nicole Lounsbery, PhD Director, Graduate School Date iii ACKNOWLEDGEMENTS I would like to extend my gratitude to Dr. Kyle Grubbs for accepting me as a Ph.D. student. Nobody said graduate school would be easy, especially with you as an advisor! I appreciate the advice you have given over the years. You have challenged me, not only academically and professionally, but personally, always encouraging me to look at the situation with a new perspective. Thank you to Dr. Keith Underwood and Dr. Amanda Blair for serving on my committee and sharing your wealth of meat science knowledge with me. Keith, I am grateful for the opportunity to continue learning about meat processing from you. Thank you to you and your family for inviting me into your lives these past few years. Amanda, you challenged me to apply my work beyond the lab-to think about the producer and the packer. I am grateful for the tools and resources I accrued that will help me to continue being knowledgeable in the beef industry, as well as other livestock sectors. Thank you to Dr. Jana Hanson for the assistance with my education research project. Your knowledge and expertise were greatly appreciated. Because of my education project, I have a greater appreciation for the education materials available, and I feel I will be a better instructor in the future from what I gained. A huge thank you goes to the meat science graduate students and Adam Rhody for your assistance with my project. The summer of 2018 will go down as one of our least favorite for all the long days spent in the beef plant, but I could not have completed data collection and processing without your help. I have learned so much from you all these past three years. iv Lastly, I would like to thank my family and friends for the love and support you have given me as I continued on my graduate school journey. I would not be here today if it were not for Dr. Jonathan Campbell encouraging me to pursue my Ph.D. A special thank you goes to my husband, Austin, for the encouragement and love. Thank you for enduring coolers and sprinklers to collect data for me and early mornings to do shear force and sarcomere work. Both of us in graduate school simultaneously was not easy at times, but I would not have done this with anybody else. v TABLE OF CONTENTS LIST OF FIGURES .............................................................................................. vii LIST OF TABLES ................................................................................................. ix ABSTRACT .............................................................................................................x Chapter 1 ..................................................................................................................1 Factors Influencing Beef Hot Carcass Weight .....................................................2 Mechanisms of Tenderization ..............................................................................3 Sarcomere Length .............................................................................................4 Protein Degradation .........................................................................................7 Background and the Bulk Density Effects ........................................................9 Factors Impacting Tenderness ............................................................................10 Muscle Location and Fiber Type ....................................................................10 Quality Grade .................................................................................................12 pH Decline ......................................................................................................14 Postmortem Chilling and Product Quality .........................................................17 Current Industry Chilling Practices ...............................................................17 Influence of Increased Temperature on Product Quality ...............................18 Problem ..............................................................................................................23 Objectives ...........................................................................................................24 Literature Cited ..................................................................................................25 Chapter 2 ................................................................................................................32 Abstract ..............................................................................................................33 Introduction ........................................................................................................34 Materials and Methods .......................................................................................36 Carcass Selection and Internal Temperature Monitoring .............................36 Statistical Analysis..........................................................................................37 Results ................................................................................................................38 Carcass Traits ................................................................................................38 Temperature decline .......................................................................................38 Discussion ..........................................................................................................40 Conclusion ..........................................................................................................44 Literature Cited ..................................................................................................45 Chapter 3 ................................................................................................................54 Abstract ..............................................................................................................55 Introduction ........................................................................................................56 Materials and Methods .......................................................................................58 Carcass Selection, Internal Temperature Monitoring, and Sample Processing58 Ultimate pH and Color ...................................................................................60 Myofibril Isolation ..........................................................................................60 Sarcomere Length Determination ..................................................................61 Statistical Analysis..........................................................................................62 Results and Discussion .......................................................................................62 Carcass Characteristics .................................................................................62 vi Temperature Decline ......................................................................................63 Ultimate pH and Color ...................................................................................67 Sarcomere Length ...........................................................................................70 Conclusion ..........................................................................................................71 Literature Cited ..................................................................................................73 Chapter 4 ................................................................................................................89 Abstract ..............................................................................................................90 Introduction
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