Mississippi State University
Dinh, Thu T.N.
Date of Degree
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Graduate Thesis - Open Access
Master of Science
College of Agriculture and Life Sciences
Department of Animal and Dairy Sciences
Two hundred and nine beef carcasses (361 Â± 53 kg) from crossbred, grain-finished cattle harvested in a commercial packing plant and evaluated for marbling score, core temperature (n=1), pH, shrinkage, color, and aerobic plate count (n=50) for 24, 48, 72, and 96 h under spray chilling. There were minimal changes in shrinkage among time points (-0.4 to 1.2%; P â‰¤ 0.002), pH (5.56 to 5.69; P â‰¤ 0.001), and APC (0.1 to 0.7 log; P Ë‚ 0.001). Marbling score values were converted to numeric values of 200 (Practically Devoid00) to 1100 (Abundant00). Carcasses with SM or greater marbling score at 24 h had a 34 to 60 points deduction after 96 h of spray chilling (P â‰¤ 0.042), the SL carcasses had an increase marbling score, from 442 to 469 points. Moreover, SL carcasses had a greater percentage of PUFA (P < 0.001).
Haines, Caitlyn Sarah, "Effects of chilling duration on USDA quality grade of beef carcasses" (2021). Theses and Dissertations. 5110.
Available for download on Sunday, May 15, 2022