Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing

Boakye, K.; Mittal, G.S.

doi:10.1016/0309-1740(93)90082-s

Cited by 78 publications

(40 citation statements)

References 12 publications

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“…Similar results were also found by Jeremiah et al (2003). Post-rigour muscle pH increases as ageing time increases (Boakye and Mittal, 1993), which tends to improve water-holding capacity. This may explain our results with lower freezing and cooking losses after 14 days of ageing than after 7 days of ageing.…”

Section: Discussionsupporting

confidence: 84%

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

Ahnström

Hessle

Johansson

et al. 2012

Animal

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This study investigated the effects of pelvic suspension and slaughter age on longissimus thoracis et lumborum (LTL) from 40 heifers with at least 75% Angus breeding. A total of 20 heifers were slaughtered directly from pasture at 18 months of age, and carcass sides were hung either by the Achilles tendon or the pelvic bone. The other 20 heifers were assigned to an additional winter housing period and slaughtered at 22 months of age; carcass sides were hung only by Achilles suspension. All carcasses were electrically stimulated and assessed according to the EUROP carcass classification system. In addition, the LTL muscles were aged for 7 or 14 days before meat quality was evaluated for intramuscular fat (IMF), drip loss, colour, shear force, compression and sensory analysis. The 22-month-old heifers were heavier, fatter and had more IMF than 18-month-old heifers. Conformation scores (muscling) did not differ between the two slaughter groups. Pelvic suspension reduced both between-and within-animal variation for peak force, total energy and compression peak force. For the 18-month-old heifers, pelvic suspension also decreased peak force, total energy and compression variables for the LTL muscles from both ageing periods, whereas Achilles-suspended samples had lower shear force values only at day 14. Sensory analysis showed that pelvic-suspended sides had greater tenderness, lower bite resistance, less threadiness, higher juiciness and meat flavour and less visible marbling than meat from Achilles-suspended sides. Pelvic-suspended sides at 18 months of age were similar in peak force and total energy values to the 22-month-old heifers. The importance of ageing the Achilles-suspended sides was more obvious for samples from 18-month-old heifers than from the 22-month-old animals. The correlations between the different instrumental measurements and sensory tenderness were considerably higher for carcasses suspended by the Achilles tendon (r 5 20.55 to 0.20) than for those hung by the pelvic bone (r 5 20.25 to 0.19). More correlations between sensory-evaluated tenderness and shear variables were significant after 7 days (n 5 6) of ageing than after 14 days (n 5 4) of ageing. This study clearly shows the benefits of pelvic suspension, which reduces the need for additional feeding after pasture.

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Section: Discussionsupporting

confidence: 84%

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

Ahnström

Hessle

Johansson

et al. 2012

Animal

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“…However, there were no significant (p>0.05) differences among the all treatments, which was probably due to the fact that a considerable amount of moisture was removed during the thawing process. In previously studies, an increase in the aging period without freezing was reported to result in an increase in cooking loss (Boakye and Mittal, 1993;Kim et al, 2007). In addition similar results were also observed during the freezing process (Cohen, 1984; Jung et al, 1998).…”

Section: A Bsupporting

confidence: 56%

Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

Kim¹,

Lee²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle

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“…Each loin was trimmed of any external connective tissue, and then cut into slices, wrapped in codified aluminium foil, and stored in a warm cabinet at 50ºC until it was presented to the sensory panel. Water holding capacity (WHC), which was measured 72 h after slaughter, is expressed in percentage of expelled juice after compression using the Grau and Ham Method (Boakye and Mittal, 2004).…”

Section: Preparation Of Samplesmentioning

confidence: 99%

Influence of transport duration and season on sensory meat quality in rabbits.

María¹,

Liste²,

Campo³

et al. 2010

World rabbit sci.

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ABSTRACT:Little is known about the effect that journey duration and position on the vehicle have on the sensory aspects of meat quality in rabbits. In this study, 156 rabbits were transported by road in a commercial truck for 1 h or 7 h in one of three replicates in summer or winter. After slaughter, slices from the left side of the longissimus dorsi muscle were vacuum-packaged and chilled at -18 ºC until the sensory analysis to assess odour, tenderness, juiciness, fi brousity, greasiness, and fl avour intensity. Overall, the journey duration had a signifi cant effect (P<0.05) on tenderness, fi brousity and overall liking of the meat, being better the results of the meat samples from the short transport treatment. Season had a signifi cant effect (P<0.05) on the intensity of off-odours, being obtained the highest scores in summer transports. There was a signifi cant interaction effect (P<0.05) of journey time and season on tenderness and meat odour. Therefore, meat from short journeys in summer was the most tender, and meat from long journeys in winter was the toughest. The position on the truck (in multi-layered cages) do not infl uence sensory meat quality. Therefore, rabbit sensory meat quality can be affected by transport time.

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Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing

Cited by 78 publications

References 12 publications

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

Influence of transport duration and season on sensory meat quality in rabbits.

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