title: Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi.
abstract: Sides of 31 non-stimulated carcasses of young bulls were subjected to the muscle stretching methods Tenderstretch (TS) by pelvic bone suspension or Tendercut (TC) with two skeletal cuts or served as controls by traditional Achilles tendon suspension. The sides were chilled at fast and medium rates, resulting in temperatures of 4-5 and 9°C in the m. longissimus dorsi (LD) at 10 h post mortem. The LDs were examined for sarcomere length, Warner-Bratzler peak shear force and sensory properties after 8 days of ageing at 4°C. At the fast chilling rate, TS and TC increased sarcomere lengths, reduced shear force and improved sensory tenderness of the LDs compared to the controls (P<0.05). At the medium chilling rate, sarcomere lengths increased (P<0.05), but no significant differences were found in shear force or sensory tenderness (P>0.05) of the muscles due to stretching. However, the medium chilling rate was efficient in producing tender LDs without applying muscle stretching methods. TS and TC are feasible alternatives for improving overall tenderness and reducing variation in tenderness of beef LD at cold shortening chilling conditions.
authors: MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway.
authors: O
authors: O
authors: Sørheim
authors: J
authors: J
authors: Idland
authors: E C
authors: EC
authors: Halvorsen
authors: T
authors: T
authors: Frøystein
authors: P
authors: P
authors: Lea
authors: K I
authors: KI
authors: Hildrum