title: Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups.
abstract: Pelvic and Achilles suspension methods for beef carcasses were compared for four gender-age groups (24month bulls, 34month bulls, heifers, and cows) and five muscles [M. longissimus dorsi (LD), M. semimembranosus (SM), M. adductor (AD), M. psoas major (PM), and M. gluteus medius (GM)]. Pelvic suspension increased muscle and sarcomere lengths in the SM, LD, GM, and AD muscles. The following effects were significant (p<0.05). Peak force was reduced by pelvic suspension in the LD and GM of bulls-24 and bulls-34, but not heifers and cows. Furthermore, peak forces decreased for the SM after pelvic suspension in bulls-24, bulls-34, and heifers. For the AD, the only decrease in peak force was for bulls-34. Water-holding capacity increased and purge in vacuum bags decreased for pelvic suspension of all muscles except the PM. Although the effects of pelvic suspension varied somewhat between gender-age groups and muscles, this method of hanging carcasses merits industrial consideration because it improves muscle yields, tenderness, and reduces variation within muscles.
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences, P. O. Box 7051, SE-750 07 Uppsala, Sweden. Maria@Lovstakott.se
authors.forename: Maria Lundesjö
authors.initials: ML
authors.lastname: Ahnström
authors.forename: Melvin C
authors.initials: MC
authors.lastname: Hunt
authors.forename: Kerstin
authors.initials: K
authors.lastname: Lundström
mesh_terms: D000125:Achilles Tendon; D000818:Animals; D002417:Cattle; D005260:Female; D005511:Food Handling / Q000379:methods*; D008297:Male; D008460:Meat; D018482:Muscle, Skeletal / Q000737:chemistry*; D010388:Pelvis; D010641:Phenotype; D011786:Quality Control; D012518:Sarcomeres; D012737:Sex Factors