Abstract
A total of 120 bulls each weighing approximately 500 kg were used to evaluate the effects of withholding feed and water for various intervals pre-slaughter, ante-mortem supplementation with an electrolyte solution, and post-mortem electrical stimulation on the cooking and palatability attributes and consumer acceptance of boneless rib steaks aged for 6 days at 1°C. The results clearly showed the detrimental effects of withholding feed and water pre-slaughter and the beneficial effects of post-mortem electrical stimulation on the eating quality of bull beef aged for 6 days at 1°C. Taste panel ratings of palatability attributes between electrolyte-treated and untreated animals did not differ significantly. However, consumer evaluations indicated a lower overall palatability rating for electrolyte-treated bulls. The results clearly indicate that feed and water deprivation is detrimental to the palatability attributes and consumer acceptance of aged bull beef.
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