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Postmortem Strategies for Improving ...

Romanyk, Madison R.,

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Postmortem Strategies for Improving Fresh Meat Quality /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Postmortem Strategies for Improving Fresh Meat Quality // Madison R Romanyk.
Author:	Romanyk, Madison R.,
Description:	1 electronic resource (96 pages)
Notes:	Source: Masters Abstracts International, Volume: 86-04.
Contained By:	Masters Abstracts International86-04.
Subject:	Beef. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31606890
ISBN:	9798342141420

Postmortem Strategies for Improving Fresh Meat Quality /
Romanyk, Madison R.,

Postmortem Strategies for Improving Fresh Meat Quality /Madison R Romanyk. - 1 electronic resource (96 pages)

Source: Masters Abstracts International, Volume: 86-04.

The meat industry is always looking for ways to improve overall quality and consistency of product quality across meat products. Consumer trends drive industry changes and need for novel postmortem improvement strategies. Over the last decade, consumers have been pushing the industry to implore more natural, clean-label, and minimally processed products. Moreover, as consumers become more health-conscious, their eating habits and purchasing decisions change. Therefore, research is needed investigate the use of different postmortem methods for improving fresh meat quality. The main objective of this thesis was to evaluate the effect of postmortem strategies, such as fresh meat tumbling and dry-aging, as value-adding processes for beef and bison loins.This thesis begins with a literature review as its first chapter. This review will cover meat quality, factors affecting tenderness, postmortem applications for improving meat quality, and an overview of bison meat quality. The second chapter of this thesis will focus on a study evaluating the impact of fresh meat tumbling on quality attributes of loin steaks from beef of different quality grades. The study concluded that tumbling leads to physical disruption of muscle ultrastructure of beef steaks. However, tumbling is only an effective method of tenderization on lower quality grade cuts. The final chapter of this thesis is a study examining the effect of different postmortem aging methods on meat quality characteristics of bison loins. The result of this study found that dry-aging bison can significantly improve flavor quality while maintaining similar tenderness, juiciness, and overall quality as wet-aging. In addition, dry-aging bison does not negatively impact microbiological load compared to meat that has not been aged at all, and in fact has lower microbial count than wet-aged meat. This study also found that consumers are willing to pay more for dryaged bison meat.

English

ISBN: 9798342141420Subjects--Topical Terms:

698477
Beef.

Postmortem Strategies for Improving Fresh Meat Quality /
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520 $a The meat industry is always looking for ways to improve overall quality and consistency of product quality across meat products. Consumer trends drive industry changes and need for novel postmortem improvement strategies. Over the last decade, consumers have been pushing the industry to implore more natural, clean-label, and minimally processed products. Moreover, as consumers become more health-conscious, their eating habits and purchasing decisions change. Therefore, research is needed investigate the use of different postmortem methods for improving fresh meat quality. The main objective of this thesis was to evaluate the effect of postmortem strategies, such as fresh meat tumbling and dry-aging, as value-adding processes for beef and bison loins.This thesis begins with a literature review as its first chapter. This review will cover meat quality, factors affecting tenderness, postmortem applications for improving meat quality, and an overview of bison meat quality. The second chapter of this thesis will focus on a study evaluating the impact of fresh meat tumbling on quality attributes of loin steaks from beef of different quality grades. The study concluded that tumbling leads to physical disruption of muscle ultrastructure of beef steaks. However, tumbling is only an effective method of tenderization on lower quality grade cuts. The final chapter of this thesis is a study examining the effect of different postmortem aging methods on meat quality characteristics of bison loins. The result of this study found that dry-aging bison can significantly improve flavor quality while maintaining similar tenderness, juiciness, and overall quality as wet-aging. In addition, dry-aging bison does not negatively impact microbiological load compared to meat that has not been aged at all, and in fact has lower microbial count than wet-aged meat. This study also found that consumers are willing to pay more for dryaged bison meat.
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650 4 $a Beef. $3 698477
650 4 $a Food science. $3 3173303
650 4 $a Humidity. $3 3559498
650 4 $a Food contamination & poisoning. $3 3562624
650 4 $a Buffalo. $3 3699457
650 4 $a Cooking. $2 sears $3 854199
650 4 $a Meat products. $3 3825967
650 4 $a Binding sites. $3 3560349
650 4 $a Bacteria. $3 550366
650 4 $a Fatty acids. $3 897910
650 4 $a Water. $3 516619
650 4 $a Phosphates. $3 567123
650 4 $a Collagen. $3 892448
650 4 $a Musculoskeletal system. $3 548825
650 4 $a Connective tissue. $3 3562992
650 4 $a Meat quality. $3 3695366
650 4 $a Popularity. $3 3564342
650 4 $a Animal sciences. $3 3174829
650 4 $a Morphology. $3 591167
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773 0 $t Masters Abstracts International $g 86-04.
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