Abstract
We evaluated eleven chuck muscles from phenotypically selected Brahman (BR, n =10) and Charolais (CH, n =10) young bull carcasses for the effect of freezing, thawing, and aging for 2, 9, 16, and 23 days on Warner-Bratzler shear force(WBSF) Splenius, infraspinatus, teres major, rhomboideus, and subscapularis from both phenotypes, and complexus from CH had tender (≤ 40 N) 9 d WBSF values. No further improvement in WBSF was observed beyond 9 days of aging. Overall, we observed freezing, thawing and aging of several chuck muscles from young bulls significantly improves beef tenderness. Further studies would help optimizing this tenderization strategy and assess its potential impact on other meat quality attributes.
Highlights
La estrategia de congelación, descongelación y maduración mejora la suavidad de los músculos del cuarto delantero de toretes sin castrar de diferentes fenotipos
El objetivo de esta investigación es estimar el efecto de la congelación, descongelación y maduración en la suavidad de la carne de músculos del cuarto delantero de toretes producidos en México
Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes
Summary
Publicación Digital de la Facultad de Medicina Veterinaria y Zootecnia http://veterinariamexico.unam.mx oa Artículo Científico. Descongelación y maduración mejora la suavidad de los músculos del cuarto delantero de toretes sin castrar de diferentes fenotipos
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