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Factors affecting eating quality of beef

Published online by Cambridge University Press:  03 October 2017

D. J. Devlin ,
N. F. S. Gault ,
B. W. Moss ,
E. Tolland ,
J. Tollerton ,
L. J. Farmer  and
A. W. Gordon
D. J. Devlin*
Affiliation:
Agri-Food and Biosciences Institute, Food Research Branch, Newforge Lane, Belfast BT95P, UK
N. F. S. Gault
Affiliation:
Agri-Food and Biosciences Institute, Food Research Branch, Newforge Lane, Belfast BT95P, UK
B. W. Moss
Affiliation:
Agri-Food and Biosciences Institute, Food Research Branch, Newforge Lane, Belfast BT95P, UK
E. Tolland
Affiliation:
Agri-Food and Biosciences Institute, Food Research Branch, Newforge Lane, Belfast BT95P, UK
J. Tollerton
Affiliation:
Agri-Food and Biosciences Institute, Food Research Branch, Newforge Lane, Belfast BT95P, UK
L. J. Farmer
Affiliation:
Agri-Food and Biosciences Institute, Food Research Branch, Newforge Lane, Belfast BT95P, UK
A. W. Gordon
Affiliation:
Agri-Food and Biosciences Institute, Food Research Branch, Newforge Lane, Belfast BT95P, UK
*
†E-mail: [email protected]
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Abstract

The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducted by the Agri-Food and Biosciences Institute in Northern Ireland aimed at quantifying those factors of most importance to the local beef industry. Post-slaughter effects such as carcase chilling and electrical stimulation, ageing, carcase hanging and cooking method have been shown to have a significant impact on eating quality when compared with pre-slaughter activities such as animal handling and lairage time in the Northern Ireland studies. However, the effect of animal breed, particularly the use of dairy breed animals, was shown to significantly improve eating quality. Many of these factors were found to interact with each other.

Keywords

beefeating qualitypre-slaughterpost-slaughterbreed
Type
Full Paper
Information
Advances in Animal Biosciences , Volume 8 , Supplement s1: Improving the quality and sustainability of beef production , October 2017 , pp. s2 - s5
Copyright
© The Animal Consortium 2017 

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