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Effects Of Premortem Stress On Heat Shock Protein Abundance, Oxidation, And Color In The Longissimus Lumborum Of Holstein Steers Following Harvest, Reganne K. Briggs
Effects Of Premortem Stress On Heat Shock Protein Abundance, Oxidation, And Color In The Longissimus Lumborum Of Holstein Steers Following Harvest, Reganne K. Briggs
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Consumers consider tenderness and steak color to be two important attributes associated with meat quality. However, inconsistencies in both tenderness and steak color remain despite similar production practices of beef cattle. Stressful events before harvest may impact meat quality by initiating certain pathways such as abundance of heat shock proteins (HSP) and oxidation within the skeletal muscle. Heat shock proteins have been associated with tenderness while oxidation may affect steak color and flavor. In this study, 40 Holstein steers were administered adrenocorticotrophic hormone (ACTH) to mimic a stressful event before harvest. Animals were harvested at different times following the ACTH …