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Influence of pelvic suspension on beef meat quality

Lundesjö Ahnström, Maria (2008). Influence of pelvic suspension on beef meat quality. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae, 1652-6880 ; 2008:61
ISBN 978-91-85913-94-7
[Doctoral thesis]

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Abstract

The aim of this thesis was to investigate the effect of pelvic suspension on beef with different background and different genders. The response to pelvic suspension was studied in longissimus, semimembranosus, adductor, gluteus and psoas muscles from young bulls, bulls, heifers and cows. Prolonged ageing time until 14 days was evaluated for longissimus from heifers. It was concluded that pelvic suspension reduced shear force values for pelvic- compared to achilles-suspended sides in all muscles, except psoas, from young bulls and bulls. This decrease in shear force was not found for cows. Heifers responded differently to pelvic suspension depending on breed and showed decreases in shear force for beef- but not for dairy heifers. The variation in shear force, both within sample and between animals, decreased after pelvic- compared to achilles-suspension. Pelvic suspension effectively reduced the need of prolonged ageing time since meat aged 7 days was similar in tenderness to meat from achilles suspended sides aged for 14 days. Sarcomere lengths were elongated in semimembranosus for all gender categories after pelvic suspension. Elongation was also found in longissimus, gluteus and adductor for young bulls, bulls and cows. The variation in sarcomere length did not show the same consistent decrease due to pelvic suspension as shear force but was instead increased especially in longissimus samples. Purge during ageing and freezing loss decreased in pelvic suspended sides, especially in longissimus and semimembranosus. Sensory traits were evaluated for beef heifers and were clearly improved in pelvic suspended samples. Increased tenderness and less visible marbling was found after pelvic suspension. Tenderness also benefitted from four months extended rearing. Pelvic suspension did, however, reduce the need of finishing, since meat from heifers slaughtered directly from pasture was similar in tenderness to meat from heifers after prolonged rearing. Pelvic suspension is concluded to be a good tool to decrease purge, reduce variation and improve tenderness in beef.

Authors/Creators:Lundesjö Ahnström, Maria
Title:Influence of pelvic suspension on beef meat quality
Year of publishing :2008
Volume:2008:61
Number of Pages:75
Papers/manuscripts:
NumberReferences
ALLI Maria Lundesjö Ahnström, Ann-Charlotte Enfält, Ingemar Hansson and Kerstin Lundström (2006). Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls. Meat Science 72, 555-559. II Maria Lundesjö Ahnström, Melvin C. Hunt and Kerstin Lundström. Meat quality in five pelvic suspended muscles from four beef categories (manuscript). III Maria Lundesjö Ahnström, Anna Hessle, Lisbeth Johansson, Melvin C. Hunt and Kerstin Lundström (2008).Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimens. Animal (accepted). IV Maria Lundesjö Ahnström, Anna Hessle, Lisbeth Johansson, Melvin C. Hunt and Kerstin Lundström. Influence of slaughter age and carcass suspension on meat quality in Angus heifers (manuscript).
Place of Publication:Uppsala
ISBN for printed version:978-91-85913-94-7
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agrovoc terms:beef, quality, cows, heifers, bulls, young animals, carcasses, muscles, pelvis, tenderizing, tenderness, ripening
Keywords:Beef, pelvic suspension, tenderness, sarcomere length, shear force, ageing time, young bull, heifer, cow
URN:NBN:urn:nbn:se:slu:epsilon-2494
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-2494
ID Code:1808
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Maria Lundesjö Ahnström
Deposited On:05 Sep 2008 00:00
Metadata Last Modified:02 Dec 2014 10:14

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