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Effects Of Mid-Gestation Nutrient Restriction On Carcass Measurements And Meat Quality Of Resultant Offspring, Shelby M. Quarnberg

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The goal of this study was to investigate feedlot performance and meat quality of calves born to cows that underwent a nutrient restriction during the second trimester of gestation which may be occurring in the Intermountain West. Thirty-four angus influenced calves from the same sire were used for this study. The calves were born from cows that were separated into either a maintenance group, and kept on an irrigated pasture, or a restricted group, that was placed on an unirrigated pasture and allowed to lose one body condition score during the second trimester of pregnancy. This study begins with the …

Effect Of Aging On The Quality Of Beef Semitendinosus Muscle Treated With Ultra High Temperature Pasteurization, Habiba Ali Nur

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objective of this study was to determine the effect of aging on the tenderness and palatability of beef from the semitendinosus muscle of the round. Tenderness may be affected by the length of the aging period and the aging temperature. Steaks from the semitendinosus muscle were stored for 0, 3, 6, 9, 12, and 24 hr at two temperatures, 43.3°C and 2.2°C. Ultra high temperature (UHT) pasteurization was accomplished by subjecting the meat to 1100°C for 20 seconds. UHT pasteurization denatures surface proteins, destroys vegetative pathogens, and eliminates some spoilage organisms from the surface of the meat. UHT -treated …

The Effect Of Oven Temperature, Cooking Method, And Breed On The Tenderness, Juiciness, And Flavor Of Beef, Carma B. Stembridge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of oven temperature, dry-roasting, and breed on the eating quality of beef was determined by sensory and objective methods. Two adjacent standing rib and two adjacent chuck roasts of prime, choice, and good grades from animals of Hereford, Shorthorn, and Charolais breeding were dry-roasted. Control roasts (9-12th ribs) were cooked at 325 F. Experimental roasts (6-8th rib and two chucks) were assigned an oven temperature of 325 or 250 F at random. All roasts were allowed to reach ah internal temperature of 155 F as recorded on a potentiometer.

Tenderness, as determined by a Warner-Bratzler shear, was greater …

A Comparative Gas Chromatographic Study Of Venison And Beef Flavors, K. Prakash Reddy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Venison is an important food item in the diet of the people of the United States. Deer is hunted both as sport and for food. Annually, nearly 180,000 hunters go afield in Utah in search of deer. Over 130,000 animals are killed which amounts to an annual harvest of over 15,000,000 pounds of dressed venison. This contributes about 10 1/2 million dollars to the economy of the state from licenses, lodgings, transportation, and other expenses of hunting.