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dc.contributor.advisorLorenzen, Carol L. 1964-eng
dc.contributor.authorBratcher, Christy Lynn Greenshaw, 1979-eng
dc.date.issued2007eng
dc.date.submitted2007 Springeng
dc.descriptionThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file.eng
dc.descriptionTitle from title screen of research.pdf file (viewed on September 18, 2007)eng
dc.descriptionVita.eng
dc.descriptionThesis (Ph. D.) University of Missouri-Columbia 2007.eng
dc.description.abstractAn instrumental tenderness detection system used at the time of grading to sort beef carcasses on their predicted tenderness would be valuable for the beef industry. A biosensor to accurately predict calpastatin, the inhibitor of the enzyme responsible for increased tenderness due to aging, has been investigated as a detection system. Longissimus dorsi samples from between the 12th and 13th rib of the beef carcass (n = 21 and n = 11) were extracted at 0, 24, 36 and 48 h postmortem for trial one and at 0 and 48 hr for trial two. These samples were assayed for calpastatin by traditional laboratory methods and with the developed biosensors. The biosensor used in trial one was an optical fiber and trial two was a capillary tube. Warner-Bratzler shear force was also performed on a steak from each carcass. In trial one, correlations were generated from each sampling period to determine the most closely correlated sampling times between the traditional assay and the biosensor. The highest correlations between the calpastatin and optical fiber were taken at 48 hr postmortem, suggesting that this is the best time for use of the biosensor in an online grading system. The correlation was lower for the capillary tube but there was less variation in the 0 hr capillary tube than the 0 hr precolumn and post-column optical fiber, therefore this is a more promising system. This research further advances the development of the biosensor and makes online assessment of calpastatin one step closer to reality.eng
dc.description.bibrefIncludes bibliographical referenceseng
dc.identifier.merlinb59622878eng
dc.identifier.oclc173021206eng
dc.identifier.urihttps://doi.org/10.32469/10355/4713eng
dc.identifier.urihttps://hdl.handle.net/10355/4713
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshCalpastatineng
dc.subject.lcshBeef cattle -- Carcasses -- Gradingeng
dc.subject.lcshBiosensorseng
dc.subject.lcshEnzyme inhibitorseng
dc.titleDetermining the efficacy of a biosensor to detect calpastatin, a meat tenderness indicatoreng
dc.typeThesiseng
thesis.degree.disciplineAnimal sciences (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelDoctoraleng
thesis.degree.namePh. D.eng


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