Effects of pelvic suspension of beef carcasses and wet aging time of cuts on eating quality and sensory scores of 14 muscles

Abstract

Abstract To evaluate the effect of carcass hanging method and aging period on beef eating quality young cross-breed bulls were slaughtered in a slaughterhouse in south-eastern Poland. After the slaughter operations were completed, one carcass side was hung by the Achilles tendon and the other by the hip bone. Suspension methods depending on the carcass sides were used in rotation. Consumer samples were prepared from 14 muscles collected from each of the 50 sides. The use of different hanging methods showed their varied impact on tenderness, juiciness, flavour overall liking and eating quality of beef cuts. A positive effect of tenderstretch on eating quality was observed for six of the muscles (longissimus thoracis, spinalis dorsi, longissimus lumborum, vastus lateralis, gluteus profundus and semimembranosus), no effect was observed for seven, and a negative effect of suspending carcass by hip bone was noted for just one muscle.