Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender–age groups

Ahnström, Maria Lundesjö; Hunt, Melvin C.; Lundström, Kerstin

doi:10.1016/j.meatsci.2011.09.003

Cited by 30 publications

(18 citation statements)

References 22 publications

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“…This has been shown in earlier studies on Charolais heifers by Ahnströ m et al (2009) and for heifers of the dairy breed Swedish Red in Ahnströ m et al (2011). No such decrease in pH was, however, observed for the bulls and cows in the latter study.…”

Section: Discussionsupporting

confidence: 73%

“…Bouton et al, 1973;Wahlgren et al, 2002;Derbyshire et al, 2007). However, other studies report no differences in shear force for pelvic-suspended heifers, although bulls did show differences (Ahnströ m et al, 2011). Shear and compression variables clearly decreased with increased ageing time for Achilles-suspended samples, especially for heifers slaughtered at 18 months of age.…”

Section: Discussionmentioning

confidence: 96%

“…In addition to lower pH, the pelvic-suspended sides also had lower freezing losses than Achilles-suspended sides, but no difference was found in cooking loss. Although the lower pH values for meat from pelvic-suspended sides could increase moisture losses, the opposite occurred likely because of the effects of increased sarcomere lengths that accompany pelvic suspension (Ahnströ m et al, 2011). In addition, Barnier and Smulders (1994) reported decreased losses for pelvic-suspended sides.…”

Section: Discussionmentioning

confidence: 99%

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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: 73%

Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

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

Ahnström

Hessle

Johansson

et al. 2012

Animal

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“…It should be noted that sarcomere shortening can be reduced by changing the way the carcass is suspended. Hip suspension or tenderstretch results in a natural position of the muscles and keeps sarcomeres longer, which improves meat tenderness (Ahnström et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Delayed carcass chilling improves tenderness of the beef gluteus medius muscle

Pflanzer

Gomes

Felício

2019

Pesq. agropec. bras.

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The objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A trend was noticed for shorter sarcomere length and greater Warner-Bratzler shear force in the GM control. However, a lower value for Volodkevich bite jaws was found in the GM subjected to the treatment. The cooling regimes adopted were not sufficiently different to cause changes in color traits; however, the slow chilling of carcass improved tenderness and can be a good alternative to produce high-value cuts. Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovinoResumo -O objetivo deste trabalho foi avaliar os efeitos de uma taxa de resfriamento mais lenta sobre as características físico-químicas da alcatra (M. gluteus medius) de touros F1 Angus x Nelore, maturada por 14 dias. Carcaças leves e magras (n = 30) foram divididas em meias carcaças e selecionadas para controle (2°C por 24 horas) e tratamento (10°C por 10 horas seguido de 2°C por 14 horas). A temperatura das carcaças e a queda do pH foram monitorados no M. longissimus dorsi (LD). O comprimento do sarcômero, a cor e a maciez instrumentais (força de cisalhamento Warner-Bratzler e Volodkevich bite jaws) foram medidos no M. gluteus medius (GM). O pH 6,0 foi atingido quando a temperatura do LD estava muito baixa, 3°C para o controle e 6°C para o tratamento. Diferenças na cor e perdas de cozimento não foram significativas. Uma tendência foi notada para menor comprimento do sarcômero e maior força de cisalhamento Warner-Bratzler no GM controle. No entanto, foi encontrado menor valor de Volodkevich bite jaws no GM submetido ao tratamento. Os regimes de resfriamento adotados não foram suficientemente diferentes para causar mudanças nos parâmetros de cor; porém, o resfriamento lento da carcaça melhorou a maciez e pode ser uma boa opção para produzir cortes de alto valor.Termos para indexação: carcaça bovina, taxa de resfriamento, comprimento de sarcômero, alcatra, Volodkevich. S.B. Pflanzer et al.

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“…Conventionally beef and lamb carcasses are hung by the hind of the leg or Achilles tendon (Achilles tendon suspension) pulling the hind leg backward, with a slightly curved vertebral column, in a position different from the standing animal's configuration. This reduces the skeletal restraint and allows more rigor contraction for most muscles of the hind limb and along the vertebral column (Ahnstrom, Hunt, & Lundström, ). Developed more than 40 yr ago, tenderstretching is an alternative postmortem processing technique in which carcasses are suspended from the pelvic or hip bone (obturator foramen), preventing muscle rigor contraction.…”

Section: Introductionmentioning

confidence: 99%

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Bhat

Morton

Mason

et al. 2018

Comp Rev Food Sci Food Safe

111

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The tenderization process, which can be influenced by both pre-and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch TM , Pi-Vac Elasto-Pack R system, and some of the current applied methods used in the meat industry.

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Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender–age groups

Cited by 30 publications

References 22 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

Delayed carcass chilling improves tenderness of the beef gluteus medius muscle

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

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