No abstract

No abstract

No abstract

tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation. Can. J. Anim. Sci. 80: 51-58. Carcasses from 59 market-ready steers of an estimated Canada 1 yield grade were used to compare the effects on carcass grade and meat quality of modified, on-line, altered suspension (MOLAS), with or without the application of low voltage electrical stimulation (LVES). Due to conformational changes at the grade site, MOLAS negatively affected both yield and quality grades. However, MOLAS did significantly (P < 0.05) reduce shear force in the longissimus thoracis (LT) and longissimus lumborum (LL) muscles (decreases of 0.65 and 2.11 kg, respectively). In the LT, MOLAS and LVES had similar, non-additive effects; a similar proportion of carcasses (86%) were classified as tender (shears < 5.6 kg) compared to controls (CON; 60%). In the LL, MOLAS was more effective than LVES, and combined MOLAS and LVES had the greatest effect. Only 23.3% of CON carcasses were categorized as tender compared to 53.3% for MOLAS, 27.6% for LVES and 89.7% for combined LVES and MOLAS. Consumers were able to discern these differences, rating MOLAS steaks more highly than CON steaks for almost all hedonic and descriptive traits. Despite significant improvements to tenderness the MOLAS procedure had a negative influence on carcass grade due to conformational changes. The present grading system would need to be modified to accurately assess MOLAS carcasses. Anim. Sci. 80: 51-58. Les carcasses de 59 bouvillons finis de catégorie de rendement boucher estimative Canada 1 ont servi pour comparer les effets, sur le classement de la carcasse et sur la qualité de la viande, d'une modification de la méthode d'accrochage OLAS, assortie ou non de stimulation électrique à basse tension (SEBT). Par suite des modifications résultantes de la conformation au point de classement officiel, l'accrochage modifié avait un effet négatif sur le rendement boucher et sur la qualité. En revanche, il causait des réductions significatives (P < 0,05) respectives de 0,65 et de 2,11 kg de la force de cisaillement dans le longissimus thoracis (LT) et le longissimus lumborum (LL). Dans le LT, l'accrochage modifié et la SEBT exerçaient des effets similaires, mais non additifs, les mêmes proportions de carcasse (86 %) se classant comme tendres (force de cisaillement < 5,6 kg) par comparaison avec 60 % dans le traitement témoin. Dans le LL, l'accrochage modifié était plus efficace que la stimulation élec-trique, mais c'est la combinaison des deux techniques qui produisait les effets les plus spectaculaires: alors que seulement 23,3 % des carcasses témoins étaient classées comme tendres, le pourcentage passait à 27,6 % pour les carcasses SEBT, à 53,3 % pour celles à l'accrochage modifié et à 89,7 % quand les deux techniques étaient combinées. Ces différences étaient perceptibles au jury de dégustation, lequel cotait les steaks MOLAS plus favorablement que les steaks témoins pour la quasi-totalité des caractères hédoniques et descriptif...

, J. L. 2010. Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef. Can. J. Anim. Sci. 90: 361Á370. Most of the information indicating ageing improves tenderness has been collected on the loin and rib-eye muscles over relatively short ageing times, assuming that all muscles will react similarly. In the present study, the effect of extended ageing times on instrumental texture (56 d) and sensory characteristics (42 d) of six different beef sub-primals [striploin (SL), inside round (IR), outside round (OR), eye of round (ER), blade eye (BE) and chuck tender (CT)] was studied. The effects of two ageing temperatures (1 and 58C) were also compared. In general, ageing increased tenderness (P B0.05) of SL, BE, ER and CT sub-primals, although BE shear force increased after 42 d of ageing. On the other hand, ageing had no effect on IR tenderness (P0.05) and resulted in a decrease in tenderness of OR (PB0.05) until day 35, with a later increase after 42 d of ageing. Increasing ageing temperature (58C) had limited effect on tenderness, but ageing time and temperature increases led to lower flavour and higher off-flavour intensity (P B0.05) of the studied sub-primals. These results suggest that cutspecific maximum ageing times and rigid adherence to temperature maximums would be of benefit to optimize postslaughter processes and meat quality.