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Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Published online by Cambridge University Press:  01 June 2009

M. L. Ahnström ,
A. Hessle ,
L. Johansson ,
M. C. Hunt  and
K. Lundström
M. L. Ahnström*
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden
A. Hessle
Affiliation:
Department of Animal Environment and Health, Swedish University of Agricultural Sciences, PO Box 234, SE-532 23 Skara, Sweden
L. Johansson
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden
M. C. Hunt
Affiliation:
Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
K. Lundström
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden
*
E-mail: [email protected]
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Abstract

This study investigated the effects of pelvic suspension on the meat quality of M. longissimus dorsi, M. semimembranosus and M. adductor from 35 heifers with at least 75% Charolais breeding. Two-thirds of the heifers were slaughtered directly from pasture at 18 months of age and one-third was finished indoors and slaughtered at 22 months. After slaughter and electrical stimulation one side of each carcass was re-suspended by either the achilles tendon or the pelvic bone. Longissimus muscles were aged 7 or 14 days and were then evaluated for drip loss, colour, shear force and sensory analysis. As compared to 18-month-old heifers, 22-month-old heifers were heavier, more muscular and fatter (P < 0.05). Intramuscular fat content increased with slaughter age (P < 0.003). Pelvic suspension reduced longissimus peak force values, total energy, pH and thawing losses (P < 0.05) in heifers slaughtered at 18 months. Semimembranosus showed the largest response to pelvic suspension with significantly lower peak force and total energy values. Finishing for 4 months did not affect longissimus shear forces. Achilles-suspended samples had lower shear force values after 14 v. 7 days of ageing. Pelvic-suspended samples aged 7 days were, however, just as tender as those aged 14 days. Sensory analysis of longissimus samples aged 14 days showed that samples from pelvic-suspended sides had higher tenderness, lower bite resistance, more meaty taste and less visible marbling compared with samples from achilles-suspended carcasses.

Keywords

beefpelvic suspensionachilles suspensiontendernessshear force
Type
Full Paper
Information
animal , Volume 3 , Issue 6 , June 2009 , pp. 906 - 913
Copyright
Copyright © The Animal Consortium 2009

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References

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