{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/44842"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/44842","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Optimal utilization of the beef chuck","abstract":"The effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P<0.05) of postrigor infraspinatus muscle as measured by sensory panel, and numerically higher, though insignificant (P>0.05), sensory scores for postrigor longissimus muscle. However, no improvements (P>0.05) in tenderness of prerigor CaCl₂ injected muscles were observed due to blade tenderization. Objective and subjective measurements revealed that prerigor CaCl₂ injected muscles were less tender (P<0.05) than postrigor muscles independent of blade tenderization. Furthermore, steaks from prerigor CaCl₂ injected cuts had lower (P<0.05) texture scores for both muscles and flavor scores for infraspinatus samples, as well as higher microbial counts (P<0.05) than samples from postrigor muscles. Increased aging from 3 days to 7 days resulted in improved (P<0.05) tenderness, but also resulted in decreased (P<0.05) flavor, texture, color, and overall appearance scores, as well as increased (P<0.05) TBA values and microbial load.","abstract_html":"The effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P&lt;0.05) of postrigor infraspinatus muscle as measured by sensory panel, and numerically higher, though insignificant (P&gt;0.05), sensory scores for postrigor longissimus muscle. However, no improvements (P&gt;0.05) in tenderness of prerigor CaCl₂ injected muscles were observed due to blade tenderization. Objective and subjective measurements revealed that prerigor CaCl₂ injected muscles were less tender (P&lt;0.05) than postrigor muscles independent of blade tenderization. Furthermore, steaks from prerigor CaCl₂ injected cuts had lower (P&lt;0.05) texture scores for both muscles and flavor scores for infraspinatus samples, as well as higher microbial counts (P&lt;0.05) than samples from postrigor muscles. Increased aging from 3 days to 7 days resulted in improved (P&lt;0.05) tenderness, but also resulted in decreased (P&lt;0.05) flavor, texture, color, and overall appearance scores, as well as increased (P&lt;0.05) TBA values and microbial load.","abstract_has_math":false,"creators":["Benito-Delgado, Julian"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Claus, James R."],"committee_members":["Marriott, Norman G.","Graham, Paul P."],"year":1992,"date_issued":"1992-04-18","date_published":"1992-04-18","updated_at":"2026-07-22T22:19:00Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-09192009-040231"],"render_values":[{"text":"etd-09192009-040231","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/44842","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Claus, James R."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Marriott, Norman G.","Graham, Paul P."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Benito-Delgado, Julian"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:46:07Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:46:07Z","2009-09-19"]},{"key":"dc:date.issued","label":"Date","values":["1992-04-18"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-09192009-040231"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/44842"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P<0.05) of postrigor infraspinatus muscle as measured by sensory panel, and numerically higher, though insignificant (P>0.05), sensory scores for postrigor longissimus muscle. However, no improvements (P>0.05) in tenderness of prerigor CaCl₂ injected muscles were observed due to blade tenderization. Objective and subjective measurements revealed that prerigor CaCl₂ injected muscles were less tender (P<0.05) than postrigor muscles independent of blade tenderization. Furthermore, steaks from prerigor CaCl₂ injected cuts had lower (P<0.05) texture scores for both muscles and flavor scores for infraspinatus samples, as well as higher microbial counts (P<0.05) than samples from postrigor muscles. Increased aging from 3 days to 7 days resulted in improved (P<0.05) tenderness, but also resulted in decreased (P<0.05) flavor, texture, color, and overall appearance scores, as well as increased (P<0.05) TBA values and microbial load."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Optimal utilization of the beef chuck"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Claus, James R."],"dc:contributor.committeemember":["Marriott, Norman G.","Graham, Paul P."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Benito-Delgado, Julian"],"dc:date.accessioned":["2014-03-14T21:46:07Z"],"dc:date.available":["2014-03-14T21:46:07Z","2009-09-19"],"dc:date.issued":["1992-04-18"],"dc:description.abstract":["The effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. 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