| dc.contributor.author | Hayes, Nathan Scott | |
| dc.description.abstract | The objective of this study was to determine if there is a difference in pre-harvest stress and carcass characteristics between kosher and not-qualified-as kosher cattle. Cattle that had a shorter time from gate to exsanguination and a lower vocalization score were more likely to qualify for kosher. Kosher carcasses had a larger REA, a higher WBSF value, tended to have a heavier HCW. At each individual day, kosher steaks had lower L*, a*, and b* values. These data suggest that body composition and stress level may play a factor in the likelihood of a beef animal to qualify for kosher, and there is a defined quality difference between kosher and nonkosher steaks. | en_US |
| dc.publisher | North Dakota State University | en_US |
| dc.rights | NDSU policy 190.6.2 | |
| dc.title | The Relationship between Pre-Harvest Stress and Carcass Characteristics and the Ability to Qualify for Kosher on Beef Steers and Heifers | en_US |
| dc.type | Thesis | en_US |
| dc.date.accessioned | 2017-10-24T19:41:17Z | |
| dc.date.available | 2017-10-24T19:41:17Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | https://hdl.handle.net/10365/26695 | |
| dc.subject.lcsh | Kosher food. | en_US |
| dc.subject.lcsh | Meat -- Quality. | en_US |
| dc.subject.lcsh | Meat -- Religious aspects. | en_US |
| dc.subject.lcsh | Stress (Physiology). | en_US |
| dc.rights.uri | https://www.ndsu.edu/fileadmin/policy/190.pdf | |
| ndsu.degree | Master of Science (MS) | en_US |
| ndsu.college | Agriculture, Food Systems and Natural Resources | en_US |
| ndsu.department | Animal Sciences | en_US |
| ndsu.program | Animal Sciences | en_US |
| ndsu.advisor | Maddock, Robert | |
