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Using serum chemistry profiles to predict beef tenderness for the purpose of on-line instrument grading.

机译:为了在线仪器分级,使用血清化学特征预测牛肉的嫩度。

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摘要

Serum was collected immediately after exsanguination from cattle (n = 286) randomly selected from commercial packing plants in Nebraska and Texas with the purpose of determining if serum chemistry profiles can be used as an on-line predictor of tenderness for classifying beef carcasses into "tender" or "tough" palatability groups. Serum was analyzed for the following constituents: albumin, alkaline phosphatase, amylase, aspartate, aminotransferase (AAT), beta-hydroxy butyric acid, calcium (Ca), chloride, cortisol (CORT), creatinine, creatinine phosphokinase, gamma-glutamyltransferase, globulin, glucagon, glucose, magnesium, non-esterified fatty acids (NEFA), phosphorus (P), potassium (K), sodium (Na), total bilirubin, and total protein. After a 24 h chill, carcass traits were measured and one longissimus steak from the strip loin was collected from each side of each carcass and used for 2-d and 14-d slice shear force (SSF 14) determination. "Tender" carcasses (SSF14 20.0 kg) had higher (P 0.05) hot carcass weights, USDA Quality Grades, and a* values and lower (P 0.05) dark cutting discount, pH, and 2-d slice shear force values than tough carcasses. Tender carcasses also had lower (P 0.05) AAT, Ca, NEFA, P, K, and Na levels and higher (P 0.05) CORT levels than tough carcasses. Logistic regression models were developed to sort carcasses into either a "certified tender" or "tough" groups with threshold value of 20 kg for SSF14. The model utilizing only USDA Quality Grades resulted in a 61.5% certification of carcasses with an 8.0% error rate (occurrence of tough steaks in certified tender group). In terms of ease of application and minimizing error rates, the best overall model using serum profiles utilized CORT, NEFA, and K and resulted in a certification rate of 65.4% and a 5.3% error rate. This study found that blood chemistry displays some usefulness in predicting tenderness.
机译:放血后立即从内布拉斯加州和得克萨斯州的商业包装工厂中随机选择的牛(n = 286)中收集血清,目的是确定血清化学特征是否可以用作将牛肉cas体分类为“嫩”的嫩度的在线预测指标或“艰难”的适口性组。分析血清中的以下成分:白蛋白,碱性磷酸酶,淀粉酶,天冬氨酸,氨基转移酶(AAT),β-羟基丁酸,钙(Ca),氯化物,皮质醇(CORT),肌酐,肌酐磷酸激酶,γ-谷氨酰转移酶,球蛋白,胰高血糖素,葡萄糖,镁,非酯化脂肪酸(NEFA),磷(P),钾(K),钠(Na),总胆红素和总蛋白质。冷藏24小时后,测量car体性状,并从每个car体的每一侧采集一条来自腰部腰肉的长脊牛排,并将其用于2维和14维切片剪切力(SSF 14)的测定。 “嫩”“体(SSF14 <20.0 kg)具有较高的(P <0.05)热hot体重量,USDA质量等级和a *值,而较低的暗切折率,​​pH和二维切片剪切力值(P <0.05)而不是坚韧的尸体。与坚韧的尸体相比,嫩的尸体的AAT,Ca,NEFA,P,K和Na含量也较低(P <0.05),而CORT的含量较高(P <0.05)。开发了逻辑回归模型,以将cas体分为SSF14阈值为20 kg的“认证嫩”或“坚韧”组。仅使用USDA质量等级的模型可得出61.5%的屠体认证,错误率8.0%(在经过认证的招标小组中出现坚韧的牛排)。在易于使用和最大程度降低错误率方面,使用血清谱的最佳整体模型利用了CORT,NEFA和K,其认证率为65.4%,错误率为5.3%。这项研究发现血液化学在预测压痛方面显示出一定的实用性。

著录项

  • 作者

    Spronk, Jonathan L.;

  • 作者单位

    South Dakota State University.;

  • 授予单位 South Dakota State University.;
  • 学科 Agriculture Animal Culture and Nutrition.
  • 学位 M.S.
  • 年度 2005
  • 页码 47 p.
  • 总页数 47
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 饲料;
  • 关键词

  • 入库时间 2022-08-17 11:42:31

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