Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi
Journal : Meat Science , vol. 57 , p. 79–85 , 2001
Publisher : Elsevier
International Standard Numbers
Printed : 0309-1740
Electronic : 1873-4138
Publication type : Academic article
Issue : 1
DOI : doi.org/10.1016/S0309-1740(00)...
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Sides of 31 non-stimulated carcasses of young bulls were subjected to the muscle stretching methods Tenderstretch (TS) by pelvic bone suspension or Tendercut (TC) with two skeletal cuts or served as controls by traditional Achilles tendon suspension. The sides were chilled at fast and medium rates, resulting in temperatures of 4-5 and 9 degreesC in the in. longissimus dorsi (LD) at 10 h post mortem. The LDs were examined for sarcomere length, Warner-Bratzler peak shear force and sensory properties after 8 days of ageing at 4 degreesC. At the fast chilling rate, TS and TC increased sarcomere lengths, reduced shear force and improved sensory tenderness of the LDs compared to the controls (P < 0.05). At the medium chilling rate, sarcomere lengths increased (P < 0.05), but no significant differences were found in shear force or sensory tenderness (P > 0.05) of the muscles due to stretching. However, the medium chilling rate was efficient in producing tender LDs without applying muscle stretching methods. TS and TC are feasible alternatives for improving overall tenderness and reducing variation in tenderness of beef LD at cold shortening chilling conditions. (C) 2000 Elsevier Science Ltd. All rights reserved.