A simple, on-line processing method for improving beef tenderness

Abstract

Traditional beef carcass suspension by the Achilles tendon allows considerable rigor shortening and decreased tenderness in some of the major muscles of the back and hindlimb. To reduce this effect, 60 market-weight (480 ± 42 kg) Hereford Angus cross cattle (30 steers and 30 heifers) of an estimated Canada 1 yield grade were used to compare the effects on meat quality of an on-line altered suspension (OLAS) under CC (2 °C for 24 h) and BC (−20 °C for 3 h with wind speed of 2.32 m s−1) conditions. Regardless of the rate of chilling, OLAS resulted in significant improvements in shear force in the longissimus thoracis et lumborum and inside round (decreases ranged from 1.13 kg to 2.38 kg in the muscles studied). Longissimus thoracis et lumborum steaks from OLAS sides were rated significantly higher by a laboratory panel for initial tenderness, amount of connective tissue, overall tenderness and overall palatability (P ≤ 0.01). In addition, compared with conventional suspension, OLAS reduced (P ≤ 0.01) the proportion of unacceptable scores for initial tenderness (28.3 to 7.5%), overall tenderness (19.2 to 2.5%) and overall palatability (17.5 to 3.3%). Hence OLAS appears to have considerable potential to improve tenderness in the major muscles of the back and hip without compromising the quality of the smaller, contralateral muscles. Key words: Altered suspension, beef tenderness, blast chilling