Franco SJ, Bianchi OG, Feed BO, Garibotto CG, Bentancur MO

Language: Spanish
References: 26
Page: 13-23
PDF size: 315.03 Kb.

ABSTRACT

The effect of premortem (vitamin D3 administration) and postmortem techniques (carcass electrical stimulation, tendercut: TC as an altered carcass hanging method and ageing) on instrumental beef quality was studied. Sixty eight Hereford x Angus crossbreed steers 2 years old, 460 ± 28 kg of live weight and 6.6 ± 3 mm of fat thickness at the 10th rib were used. TC carcass meat achieved higher (P<0.05) brightness values (35.8 vs.34.1), without any additive effect by the application of electrical stimulation (35.1, p› 0.05). TC method decreased (P‹0.05) meat shear force aged for 2 days (4 vs. 3.4 kg) and 6 days (3.7 vs. 3.2 kg) but not after 9 days of ageing. This improvement in shear force values was associated with an increased sarcomere length (1.84 µm vs. 2.34 µm, for control and TC respectively). TC increased (P‹0.05) 80% compression values reaching 55.2 and 49.6 N/cm2 for meat with TC and control respectively. TC appears as an alternative technique to improve meat brightness and shear force values over short periods of ageing.

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