Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Ahnström, Maria Lundesjö; Hessle, Anna; Johansson, Lennart B.‐Å.; Hunt, Melvin C.; Lundström, Kerstin

doi:10.1017/s1751731109004017

Cited by 12 publications

(8 citation statements)

References 26 publications

(32 reference statements)

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“…Ultimate meat tenderness is highly dependent on the degree of alteration and weakening of myofibrillar structures, resulting in an increase in tenderness in aged compared with unaged meat (Koohmaraie and Geesink, 2006). Moreover, several authors have reported changes in both instrumental and sensory texture of beef from pelvic suspended compared with Achilles-suspended carcasses (Eikelenboom et al, 1998;Aalhus et al, 1999;Ahnströ m et al, 2009). Therefore, as indicated by our results, the greatest variation in shear force values is due to post-mortem changes.…”

Section: Proximate Analysissupporting

confidence: 61%

“…In the same way, pelvic or aitch bone suspension would result in a 90% acceptability after 10.5 days of ageing, whereas conventional suspension would require 15.1 days of ageing to achieve similar results. Previous studies have shown how pelvic suspension reduces the need for longer ageing periods and significantly reduces the variation in tenderness (Ahnströ m et al, 2009). Rigor sarcomere shortening is the cause of 24 h post-mortem toughening, and proteolysis is responsible for the decline in shear force during post-mortem storage (Wheeler and Koohmaraie, 1994).…”

Section: Contribution Of Factors To Beef Texturementioning

confidence: 99%

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Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Juárez

Basarab

Baron

et al. 2012

Animal

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This study aims to investigate the relative contribution of ante-and post-mortem factors to the final quality of beef. In all, 112 steers (four breed-crosses) were arranged in a 2 3 2 3 2 factorial experimental including production system, growth implant and b-adrenergic agonist strategies. Carcasses were suspended by the Achilles tendon or the aitch bone and meat was aged for 2/6/13/21/27 days (longissimus muscle) or 2/27 days (semimembranosus muscle). Meat quality traits related to beef texture were measured. Statistical analyses were developed including ante-and post-mortem factors and their relative contribution to the variability observed for each measured trait was calculated. The main factor responsible for the variability in sarcomere length was the suspension method (91.1%), which also influenced drip-loss (44.3%). Increasing the percentage of British breeds increased (P , 0.05) the intramuscular fat content in longissimus muscle, but only when implants were not used. Thus, the breed-cross, implant strategy and their interaction were responsible for .58% of the variability in this trait. The variability in instrumental and sensory tenderness was mainly affected by post-mortem factors (carcass suspension, ageing time and their interaction), explaining generally , 70% of the variability in these traits. Breed-cross was the second most important effect ( ,15%) when carcass suspension was not considered in the model, but still ageing time was responsible for a much larger proportion of the variability in tenderness (.45%). In conclusion, post-mortem handling of the carcasses may be much more effective in controlling beef tenderness than pre-mortem strategies.Keywords: ageing, b-agonist, carcass suspension, finishing, implant ImplicationsUnder the conditions simulated in this study, including breed-cross, production system, use of implants and/or b-agonists, carcass suspension and ageing time in a single study has been able to explain more than 70% of the variability in beef tenderness. Therefore, a large amount of the inconsistency in beef tenderness at the consumer level could be controlled by manipulating these factors. Moreover, the large amount of variability already explained and the possibility of quantifying the impact of each factor on the final tenderness opens the door to a new way of approaching beef quality manipulation. Besides the potential use of this information for breeding programs or development of new production systems, understanding the effect and interactions of the different factors present in the production chain is the first step in developing palatability assurance critical control point systems.

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Section: Proximate Analysissupporting

confidence: 61%

Section: Contribution Of Factors To Beef Texturementioning

confidence: 99%

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Juárez

Basarab

Baron

et al. 2012

Animal

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“…The strength of these correlations seems to vary depending on gender (Peachey et al, 2002) and the amount of variation in the data set (Szczesniak, 1968). In earlier studies, we have shown that pelvic suspension significantly reduced both between-and within-animal variation in Warner-Bratzler peak force measurements (Ahnströ m et al, 2006 and2009), but no further investigations on different instrumental measurements of tenderness were carried out in those studies. However, differences between suspension methods are clearer when analysed sensorially instead of with Warner-Bratzler shear evaluations (Ahnströ m et al, 2009).…”

Section: Introductionmentioning

confidence: 93%

“…In earlier studies, we have shown that pelvic suspension significantly reduced both between-and within-animal variation in Warner-Bratzler peak force measurements (Ahnströ m et al, 2006 and2009), but no further investigations on different instrumental measurements of tenderness were carried out in those studies. However, differences between suspension methods are clearer when analysed sensorially instead of with Warner-Bratzler shear evaluations (Ahnströ m et al, 2009). Because compression variables and sensory tenderness have higher correlations than Warner-Bratzler evaluations and sensory tenderness (Bouton et al, 1975), compression may be one way to improve our understanding about tenderness differences related to pelvic suspension.…”

Section: Introductionmentioning

confidence: 93%

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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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Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

et al. 2020

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BACKGROUND The use of bulls rather than steers from the dairy herd offers a more profitable and environmentally friendly option; however, the beef eating quality from bulls is an issue of concern. This study assessed the effect of two tenderization techniques – pelvic suspension and ageing – on three different muscles of Holstein Friesian males from two different production systems. RESULTS The results indicate that a production system based on steers slaughtered at 24 months (S24) produced beef with better eating quality than from bulls slaughtered at 19 months (B19) when tenderization techniques were not applied. Instrumental texture of longissimus thoracis and gluteus medius muscles was improved with ageing and/or pelvic suspension, with both tenderization techniques exerting greater impact on B19 meat. No differences were found in semitendinosus muscle due to suspension method, whereas ageing for longer than 14 days decreased its instrumental tenderness. Sensory results indicate that, after 14 days of ageing, panellists still preferred meat from S24, and they could differentiate between pelvic and traditional suspension. CONCLUSION Tenderization methodologies should be optimized for each production system and muscle; however, both panel and instrumental texture results indicate that eating quality of beef from either production systems is acceptable after 14 days of ageing, or even earlier if the suspension method is applied. © 2020 Society of Chemical Industry

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Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Cited by 12 publications

References 26 publications

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

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

Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

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