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Quality of beef loin steaks as influenced by animal age, electrical stimulation and ageing






Meat Science 30(3): 195-205

Quality of beef loin steaks as influenced by animal age, electrical stimulation and ageing

The tenderness of longissimus dorsi muscles from cattle about 18 months (0-2 teeth) and 54 months (8 teeth) old at slaughter was studied. Carcasses were electrically stimulated (500 v, 14.3 pulses per s for 1 min) within 12 or 20 min of stunning, or were not stimulated. Loin steaks from the carcasses were assessed 24 h and 3 wk after slaughter by a sensory panel. Electrical stimulation of the carcasses produced, 24-h after slaughter, steaks from both age groups of cattle that were uniform, acceptable and predictable in tenderness. Scores for tenderness and juiciness did not differ between cattle ages; values for stimulated steaks stored for 24 h were similar to those for non-stimulated steaks stored for 3 wk. These steaks were more tender and juicy than unstimulated steaks stored for 24 h. The colour of steaks from the younger cattle was lighter than that of those from the older cattle, while the weep in the vacuum packages of steaks stored for 3 wk was less for older than for younger cattle.

Accession: 002200312

PMID: 22061969

DOI: 10.1016/0309-1740(91)90066-Y

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