Hayes, Nathan Scott2017-10-242017-10-242013https://hdl.handle.net/10365/26695The 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.NDSU policy 190.6.2https://www.ndsu.edu/fileadmin/policy/190.pdfKosher food.Meat -- Quality.Meat -- Religious aspects.Stress (Physiology).Thesis