Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender–age groups

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 suspen...

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Veröffentlicht in:	Meat science 2012-03, Vol.90 (3), p.528-535
Hauptverfasser:	Ahnström, Maria Lundesjö, Hunt, Melvin C., Lundström, Kerstin
Format:	Artikel
Sprache:	eng
Schlagworte:	Achilles Tendon Achilles- and pelvic suspension Animal and Dairy Science Animals Beef beef carcasses beef quality Biological and medical sciences bulls Cattle cows Female Food Handling - methods Food industries Food Science Fundamental and applied biological sciences. Psychology heifers Husdjursvetenskap Livsmedelsvetenskap longissimus muscle Male Meat Meat and meat product industries Muscle, Skeletal - chemistry Muscles Pelvis Phenotype psoas muscles Quality Control Sarcomeres Sex Factors Shear force Tenderness Veterinary Science Veterinärmedicin water holding capacity
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Zusammenfassung:	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
ISSN:	0309-1740 1873-4138 1873-4138
DOI:	10.1016/j.meatsci.2011.09.003