ZDSJ.htm

NR ZDSJ

AU Maria,G.A.; Villarroel,M.; Sanudo,C.; Olleta,J.L.; Gebresenbet,G.

TI Effect of transport time and ageing on aspects of beef quality

QU Meat Science 2003; 65: 1335-40

AB Forty-eight bulls were transported by road in groups of eight for approximately 30 min, 3 or 6 h in two replicates. After slaughter, steaks from the longissimus dorsi thoracis of all transported animals were analysed in terms of pH, water-holding capacity, myoglobin concentration, texture at 7 and 14 days of ageing (compression and Warner-Bratzler analyses) and colour of the same surface of meat cut at 24 h post-mortem and allowed to bloom for 24 h and 7 d (L*a*b*, chroma and hue). The myofibrillar resistance of the meat from animals transported 30 min was significantly greater at 20% compression (P<0.05). The maximum load and a*b* and chroma were all lower for meat aged 14 days.

SP englisch

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