Two hundred and nine beef carcasses (361 ± 53 kg) from crossbred, grain-finished cattle harvested in a commercial packing plant and evaluated for marbling score, core temperature (n=1), pH, shrinkage, color, and aerobic plate count (n=50) for 24, 48, 72, and 96 h under spray chilling. There were minimal changes in shrinkage among time points (-0.4 to 1.2%; P ≤ 0.002), pH (5.56 to 5.69; P ≤ 0.001), and APC (0.1 to 0.7 log; P ˂ 0.001). Marbling score values were converted to numeric values of 200 (Practically Devoid00) to 1100 (Abundant00). Carcasses with SM or greater marbling score at 24 h had a 34 to 60 points deduction after 96 h of spray chilling (P ≤ 0.042), the SL carcasses had an increase marbling score, from 442 to 469 points. Moreover, SL carcasses had a greater percentage of PUFA (P < 0.001).
| Identifer | oai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-6110 |
| Date | 30 April 2021 |
| Creators | Haines, Caitlyn Sarah |
| Publisher | Scholars Junction |
| Source Sets | Mississippi State University |
| Language | English |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
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