Author:
Ferguson D. M.,Bruce H. L.,Thompson J. M.,Egan A. F.,Perry D.,Shorthose W. R.
Abstract
The potential eating quality of beef is set by the intrinsic structural and
compositional characteristics of muscle. However, the extrinsic factors that
prevail during the production of the animal, slaughter and processing of its
carcass and finally, cooking can produce changes in these structural and
compositional characteristics that ultimately manifest as large variations in
beef palatability. The conditions that apply in the 24–48 h immediately
before and after slaughter are recognised as having the largest influence on
beef palatability. This review specifically examines the critical pre- and
post-slaughter factors and discusses their putative effects on biochemical and
physical changes in muscle and the consequences to beef palatability. Areas
for future research within this domain are also discussed.
Subject
General Agricultural and Biological Sciences
Cited by
107 articles.
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