Browsing OSU Dissertations by Author "VanOverbeke, Deborah"
Now showing items 1-2 of 2
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Relationships between nutrient components of longissimus muscle and beef palatability traits and influence of finishing diet on beef quality
Garmyn, Andrea Jo (2009-12)Scope and Method of Study: The first objective was to determine the influence of beef longissimus nutrient components on beef palatability traits by utilizing cattle from two related herds. Longissimus muscle (LM) samples ... -
Tenderness, Sensory, and Fatty Acid Attributes of Pasture Versus Grain Finished Beef Aged 14 and 28 Days
Pfeiffer, Morgan Marie (2019-05-01)The objective of this study was to evaluate the effects of two finishing systems, grain and pasture, and postmortem aging on the sensory, tenderness, display color, and fatty acid profiles of beef from their carcasses. All ...