Year: 2007
Type: article
Abstract: Meat is a source of high quality nutrients and energy for human populations.Meat, particularly, beef, is one of the leading sources of protein, B vitamins, iron and zinc in the United States.Beef palatability is based on three general criteria; tenderness, juiciness and flavor.All of these characteristics depend upon the biochemical state of the muscle from which the meat is made.While the importance of these three organoleptic properties to overall palatability varies from person to person, inconsistency in tenderness has been reported as the most important in determining consumer satisfaction with a beef eating experience.Currently, beef carcasses are segregated into palatability classes based on both physiological age and the amount of intramuscular adipose.Such segregation is only moderately successful in predicting the palatability of the beef, with tenderness being especially inconsistent to consumers.To improve this, a method that can predict tenderness of beef after chilling but prior to fabrication (between 36-48 h) and without vi Dedicated to my wife, Ashley vii ACKNOWLEDGMENTS I would like thank my advisor Dr. Mick Wick for his encouragement and support for me to expand the scope of my research and studies.While steady focus on a small aspect of research is typical, Dr. Wick allowed to me to examine multiple species and multiple topics as it relates to muscle biology and meat science.I also thank Chip Pretzman for his help in teaching me cell culture and SDS-PAGE.These two procedures are the backbone upon which most of my research has been conducted.I need to think all of the authors on the individual papers who have provided guidance, funding, or experimental expertise.
Author: M. Scott Updike
Institution: The Ohio State University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2188662793