Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 3 of 3 for “"dark-cutting"”.
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Effects of Enhancement Solution pH on Fresh and Cooked Color of Dark-Cutting Beef
<p>In two experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. Dark cutting and normal pH strip loin were injected to 111% of raw product weight with pH 3.5, 4.0, 4.5, or 5.0 …
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Improving beef quality through pre-slaughter cattle management
… restricting the supply of quality product is dark cutting beef. While this quality defect has been the centre of much research, there is a comparatively small understanding of the importance of lairage factors and their impact on this problem. Given time spent in lairage is an inevitable …
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Pre-harvest and postmortem methods of decreasing the incidence and salvaging value of non-conforming beef carcasses
… of this research were to identify muscles in dark-cutting beef carcasses that were not affected by the dark-cutting condition, identify relationships between the portion size of individual muscles in the beef carcass and the carcass ribeye area, and finally to investigate the effects of …