Predicting Tenderness in Beef Carcasses by Combining Ultrasound and Mechanical Techniques

dc.contributor.author Rouse, Gene
dc.contributor.author Wilson, Doyle
dc.contributor.author Bilgen, Mehmet
dc.contributor.author Amin, Viren
dc.contributor.author Roberts, Ronald
dc.date 2018-02-12T23:46:42.000
dc.date.accessioned 2020-06-29T23:48:06Z
dc.date.available 2020-06-29T23:48:06Z
dc.date.copyright Wed Jan 01 00:00:00 UTC 1997
dc.date.issued 1997
dc.description.abstract <p>• Meat tenderness is a concern today in the beef cattle industry, and it will become an even greater concern in the future. • Tenderness is a complex issue, and it is difficult to predict tenderness after cooking by examining raw beef or carcass beef. Unfortunately, tenderness must be evaluated at the carcass level to be a useful tool in the industry. • A star-shaped probe was attached to an InstronÒ machine. This attachment makes it possible to measure tenderness in both raw and cooked Longissimus dorsi steaks. The correlation between raw and cooked was 0.41. • The correlation between cooked star probe values and Warner Bratzler shear values (the standard tenderness measure) was 0.53. • The star-shaped probe applies pressure to beef tissue. This approach was then combined with ultrasound to evaluate firmness or softness of beef tissue. Ultrasound images were collected as increased pressure was applied (elastography). • A probe has been built that attaches to hot carcasses to evaluate this elastography procedure.</p>
dc.format.mimetype PDF
dc.identifier archive/lib.dr.iastate.edu/beefreports_1996/11/
dc.identifier.articleid 1010
dc.identifier.contextkey 3196997
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath beefreports_1996/11
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/10878
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.source.bitstream archive/lib.dr.iastate.edu/beefreports_1996/11/asl_1333.pdf|||Fri Jan 14 18:32:28 UTC 2022
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R1333
dc.title Predicting Tenderness in Beef Carcasses by Combining Ultrasound and Mechanical Techniques
dc.type article
dc.type.genre body_composition_evaluation
dspace.entity.type Publication
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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