title: Effect of transport time on sensorial aspects of beef meat quality.
abstract: Forty-eight slaughter bulls were transported by road in groups of eight for approximately 30 min, 3 h and 6 h in two replicates. After slaughter and an ageing time of 7 days, steaks from the longissimus dorsi thoracis were tasted by a trained sensory panel in terms of odour, tenderness, residue, juiciness, flavour intensity, flavour quality, and overall liking. Transport time had a significant effect (P<0.05) on meat tenderness and overall liking. The panel preferred meat from animals given the 3-h journey as opposed to the 30 min or 6-h journey and found it was more tender and had a better overall liking.
authors: Departamento de Producción Animal y Ciencia des los Alimentos, Universidad de Zaragoza, 50013-, Zaragoza, Spain.
authors: M
authors: M
authors: Villarroel
authors: G A
authors: GA
authors: María
authors: C
authors: C
authors: Sañudo
authors: J L
authors: JL
authors: Olleta
authors: G
authors: G
authors: Gebresenbet