Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef Quality Open Access

[摘要] Meat quality characteristics of m. longissimus thoracis (LT) from Canada A, AA, AAA and Prime grades were determined at day 3 and 14. Canada Prime was substantiated as the superior product, having the highest L*, a*, b* values and the greatest tenderness. LT steaks from Canada A & AA carcasses had the lowest crude fat content but the highest moisture and protein content. These results supported LT meat from Canada Prime beef carcasses being of the highest economic value. The effects of early post mortem chiller temperature, electrical stimulation (ES) and ageing on beef quality were also studied. A significant ES/AGEING interaction indicated that ES steaks at 3 days aged had lower shear force values than those of non-ES, but this difference disappeared at 14 days. After 14 days ageing, steaks had increased L*, a* and b* values. ES improved meat appearance and tenderness but this improvement declined with time post mortem, indicating that ES can be used to modify time to market for beef LT steaks.

[发布机构] University of Alberta

[效力级别] Carcass electrical stimulation