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Colorado State University

1. de Paula e Mancilha, Talita. IMPACT OF UNCONVENTIONAL BEEF CARCASS RIB SEPARATION, OVEN TEMPERATURE, AND DEGREE OF DONENESS ON EATING QUALITY OF BEEF.

Degree: 2017, Colorado State University

The beef industry is interested in separating the rib and chuck between the 4th and 5th rib bones to increase weight, yield and value for the wholesale “rib” primal. This study was conducted to assess the impacts of separating the wholesale primal rib between the 4th and 5th rib bones versus the 5th and 6th rib bones. Carcasses (N = 30) of the same US Quality Grade were selected and both wholesale primal ribs were removed; each primal rib from within each carcass was assigned to a rib-length classification by alternating sides and fabricated them into either a primal wholesale rib containing 8-bone ribs by separating it from the chuck between the 4th and 5th rib bones, or containing the a traditional 7-bone ribs by separating it from the chuck between the 5th and 6th rib bones; each rib was then further reduced to a 112A Ribeye Roll. All comparisons between the 8-bone ribs and 7-bone ribs Ribeye Rolls were made within animal. Individual identification was maintained for each rib, and traditional carcass data measurements were collected from each sampled carcass. Concurrent to the fabrication procedures, weights for each cut were collected and comprehensive, sequential yield data were obtained as each was fabricated into retail cuts. Within 7 days of collection, sampled Ribeye Rolls were transported to a steak portioning facility and were cut into equally portioned ribeye steaks. All meaningful dimensional measurements were obtained by imaging the steakes. Steaks were individually identified, packaged, frozen and stored for subsequent shear force evaluation. Warner-Bratzler Shear Force values were obtained for the primary muscles of every steak obtained from subprimaals that were 8-bone ribs in length by removing 1-6 cores (12.7 mm in diameter) per muscle and shearing them once via an Instron device fitted with a Warner-Bratzler head perpendicular to muscle fiber orientation. A mean WBSF value for each muscle was obtained by averaging the individual shear force values for each core. Thawed steaks were cooked to a peak internal temperature of 71°C and internal cooked temperature of steaks was monitored using a thermocouple. Effects of separation procedures were assessed using analysis of variance with a repeated measure. Effects of the interaction of treatment by steak location were evaluated for individual steak measurements obtained from images. The alternative fabrication style increased the length of wholesale ribs by 5.1 cm per side, which resulted in an average of 2.8 more steaks per carcass. There were no meaningful trends by steak location on the WBSF values and eating quality was not affected by fabrication style. Changing the fabrication style to generate longer wholesale rib cuts, that yield a greater number of ribeye steaks, would not detrimentally impact eating quality, but would add significant weight and value to the wholesale rib. These data should help to facilitate a modification of standardized cutting specifications for beef ribs by the industry and USDA-AMS to allow for a change in fabrication… Advisors/Committee Members: Belk, Keith (advisor), Woerner, Dale (advisor), Martin, Jennifer (committee member), Heuberger, Adam (committee member).

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APA (6th Edition):

de Paula e Mancilha, T. (2017). IMPACT OF UNCONVENTIONAL BEEF CARCASS RIB SEPARATION, OVEN TEMPERATURE, AND DEGREE OF DONENESS ON EATING QUALITY OF BEEF. (Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/178932

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

de Paula e Mancilha, Talita. “IMPACT OF UNCONVENTIONAL BEEF CARCASS RIB SEPARATION, OVEN TEMPERATURE, AND DEGREE OF DONENESS ON EATING QUALITY OF BEEF.” 2017. Thesis, Colorado State University. Accessed January 23, 2017. http://hdl.handle.net/10217/178932.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

de Paula e Mancilha, Talita. “IMPACT OF UNCONVENTIONAL BEEF CARCASS RIB SEPARATION, OVEN TEMPERATURE, AND DEGREE OF DONENESS ON EATING QUALITY OF BEEF.” 2017. Web. 23 Jan 2017.

Vancouver:

de Paula e Mancilha T. IMPACT OF UNCONVENTIONAL BEEF CARCASS RIB SEPARATION, OVEN TEMPERATURE, AND DEGREE OF DONENESS ON EATING QUALITY OF BEEF. [Internet] [Thesis]. Colorado State University; 2017. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/10217/178932.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

de Paula e Mancilha T. IMPACT OF UNCONVENTIONAL BEEF CARCASS RIB SEPARATION, OVEN TEMPERATURE, AND DEGREE OF DONENESS ON EATING QUALITY OF BEEF. [Thesis]. Colorado State University; 2017. Available from: http://hdl.handle.net/10217/178932

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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