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The Influence Of Carcass Weight On Beef Primal Temperature, Tenderness, And Palatability, Samantha Egolf
The Influence Of Carcass Weight On Beef Primal Temperature, Tenderness, And Palatability, Samantha Egolf
Electronic Theses and Dissertations
The United States beef industry has experienced increasing hot carcass weights (HCW) and improvements to quality grade the last three decades. Postmortem chilling of beef carcasses is critical to overall product quality. Carcass weight and composition may influence carcass temperatures during postmortem chilling. The objective of this research was to evaluate the effects of HCW and quality grade during postmortem chilling and on product quality. A-maturity carcasses were selected by weight [light = 296–341 kg; middle = 386–432 kg; heavy = 466–523 kg]. A 20 cm data logger was placed into the chuck and round and a 10 cm data …