Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls

Ahnström, Maria Lundesjö; Enfält, Ann‐Charlotte; Hansson, Ingemar; Lundström, Kerstin

doi:10.1016/j.meatsci.2005.09.003

Cited by 28 publications

(14 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results confirmed that WHC and CL depend on the ultimate pH value [27] . In contrary, Ahnstrom et al [14] stated that PS significantly improved WHC by reducing the losses during storage. The differences could be attributed to the cooking method.…”

Section: Discussionmentioning

confidence: 92%

“…On the other hand, SF values were lower in pelvic suspended carcasses, but significant differences were found only at 7 day postmortem (P<0.001). Derbyshire et al [29] stated that SF values were lower in pelvic suspended carcasses at aged for 7 day, but significant differences were found only at 24 h. Ahnstrom et al [14] reported that PS reduced SF of M. semimembranosus from 67.7 to 53.3 N in bull carcasses.…”

Section: Discussionmentioning

confidence: 99%

“…PS involves hanging carcasses from the obturator foramen shortly after slaughter and before the commencement of rigor [13] . The hind leg hangs vertically from the carcass reversing the effects on the muscles involved and the vertebral column is straightened [14] . The present study was aimed to investigate the concominant effects of RC and PS on the meat quality of M. longissimus dorsi (LD) of lamb.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Kahraman¹,

Issa²,

Bingöl³

et al. 2014

Kafkas Univ Vet Fak Derg

View full text Add to dashboard Cite

The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7 th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS. Keywords: Pelvic suspension, Meat quality, Rapid chilling, Tenderness, Lamb Hızlı Soğutma ve Pelvik Asılmanın Kuzulara Ait Longissimus dorsi Kasındaki Et Kalitesi Üzerine Etkisi ÖzetBu çalışma, aşil tendosundan ve pelvis bölgesinden asma ile birlikte hızlı ve konvansiyonel soğutmanın M. Longissimus dorsi'nin et kalitesi üzerine etkisini incelemek için amaçlanmıştır. Yirmi kuzu karkası, kesimden hemen önce rastgele olarak iki deneysel gruba ayrılmış ve kesim sonrası dört faklı muameleye tabi tutulmuştur. İlk gruptaki karkaslar aşil tendosundan asılmıştır. Sol taraflar konvansiyonel olarak soğutulurken (CC/AS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/AS; n=10). Ikinci gruptaki karkaslar pelvik kemikten tekrar asılmıştır. Sol taraflar konvansiyonel soğutulurken (CC/PS; n=10), sağ taraflar hızlı şekilde soğutulmuştur (RC/PS; n=10). Et kalitesi su tutma kapasitesinin (WHC), pişirme kaybı (CL), yüzey rengi ve kesme kuvvetinin (SF) ile ölçülmesi ile değerlendirilmiştir. Sonuç olarak, RC sıcaklık düşüşünü arttırırken, CC pH düşüş oranını hızlandırmıştır. RC reduced pişirme kaybı ve su tutma kapasitesini azaltmıştır. Pelvik asılmanın su tutma kapasitesi, pişirme kaybı ve bifteğin rengi üzerine hiçbir etkisi yokken, SF değerlerini kesim sonrası yedinci günde azaltmıştır. Sonuç olarak, PS saklama periyodu boyunca yumuşaklığı geliştirmek için kullanışlı bir metoddur ve kesme kuvveti üzerinde RC'nin dezavantajlı etkisi pelvik asılma kullanılarak eşitlenebilir.

show abstract

Section: Discussionmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Kahraman¹,

Issa²,

Bingöl³

et al. 2014

Kafkas Univ Vet Fak Derg

View full text Add to dashboard Cite

show abstract

“…It is of special interest that pelvic suspension effectively eliminates this problem. In the study by Ahnströ m et al (2006), two young bulls with extremely high shear force (approximately 120 N) in semimembranosus with achilles suspension showed a reduction in shear force by approximately 60 N after pelvic suspension. We have not found any explanation for these extreme values, but they are effectively eliminated by pelvic suspension.…”

Section: Discussionmentioning

confidence: 97%

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

Ahnström

Hessle

Johansson

et al. 2009

Animal

View full text Add to dashboard Cite

This study investigated the effects of pelvic suspension on the meat quality of M. longissimus dorsi, M. semimembranosus and M. adductor from 35 heifers with at least 75% Charolais breeding. Two-thirds of the heifers were slaughtered directly from pasture at 18 months of age and one-third was finished indoors and slaughtered at 22 months. After slaughter and electrical stimulation one side of each carcass was re-suspended by either the achilles tendon or the pelvic bone. Longissimus muscles were aged 7 or 14 days and were then evaluated for drip loss, colour, shear force and sensory analysis. As compared to 18-month-old heifers, 22-month-old heifers were heavier, more muscular and fatter ( P , 0.05). Intramuscular fat content increased with slaughter age ( P , 0.003). Pelvic suspension reduced longissimus peak force values, total energy, pH and thawing losses ( P , 0.05) in heifers slaughtered at 18 months. Semimembranosus showed the largest response to pelvic suspension with significantly lower peak force and total energy values. Finishing for 4 months did not affect longissimus shear forces. Achilles-suspended samples had lower shear force values after 14 v. 7 days of ageing. Pelvic-suspended samples aged 7 days were, however, just as tender as those aged 14 days. Sensory analysis of longissimus samples aged 14 days showed that samples from pelvic-suspended sides had higher tenderness, lower bite resistance, more meaty taste and less visible marbling compared with samples from achilles-suspended carcasses.

show abstract

“…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%

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

Ahnström

Hessle

Johansson

et al. 2012

Animal

View full text Add to dashboard Cite

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.

show abstract

Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls

Cited by 28 publications

References 11 publications

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb

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

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

Contact Info

Product

Resources

About