title: Effect of transport time and ageing on aspects of beef quality.
abstract: 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.
authors: Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, 50013-, Zaragoza, Spain.
authors: G A
authors: GA
authors: María
authors: M
authors: M
authors: Villarroel
authors: C
authors: C
authors: Sañudo
authors: J L
authors: JL
authors: Olleta
authors: G
authors: G
authors: Gebresenbet