Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality

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Baldassini, Welder ; Coutinho, Marcelo ; Rovadoscki, Gregori ; Menezes, Bruna ; Tagiariolli, Murilo ; Torrecilhas, Juliana ; Leonel, Julia ; Pereira, Guilherme ; Curi, Rogerio ; Machado Neto, Otavio ; Chardulo, Luis Artur

• Document type: Journal article
• Source: FOODS; v. 12, n. 5, p. 17-pg., 2023-03-01.

Abstract

This study evaluated the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. Bos indicus carcasses of two distinct biological types/sex categories comprised 10 young Brangus heifers and 10 Nellore bulls which were finished in a feedlot. Half-carcasses of each biological type/sex category were randomly hung using Achilles suspension (n = 20, AS) or pelvic suspension (n = 20, PS) for 48 h. At boning, longissimus samples were collected for evaluation by untrained consumers for tenderness, liking of flavor, juiciness and overall acceptability, after aging for 5 or 15 days. Objective samples were also tested for shear force (SF), Minolta meat colour, ultimate pH, cooking loss (CL) and purge loss (PL). There was a positive effect (p < 0.01) of PS on the sensory tenderness of Nellore bulls and Brangus heifers aged for 5 days compared to the AS method. At 15 days of aging, difference in sensory tenderness was observed (p < 0.05) in either group. Additionally, an interaction occurred between the suspension method and the aging of Nellore beef (p < 0.05) on liking of flavor, juiciness and overall acceptance, while the same effects were not observed for Brangus beef (p > 0.05). Nellore carcasses submitted to PS tended (p = 0.06) to produce more tender meat than those submitted to AS (SF = 44.62 +/- 6.96 vs. 50.41 +/- 8.04 N), and lower CL (p < 0.05) were found (27.7 vs. 30.9%). Carcass-suspension methods did not influence meat color, pH or PL in either group (p > 0.05). The PS contributes to improve the quality of Bos indicus bulls loins; in addition, this method allows a reduction in the aging time from 15 to 5 days, and it can be used to supply meat consumer markets which accept a certain level of eating quality. (AU)

• FAPESP's process: 18/00981-5 - Identification of regulatory genes for tenderness and lipogenesis by transcriptomic and proteomic approach in beef cattle fed with different diets
• Grantee: Welder Angelo Baldassini
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 19/03263-9 - Brazil Beef Quality Certification: standardization for beef palatability
• Grantee: Marcelo Aranda da Silva Coutinho
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• FAPESP's process: 22/10002-0 - Evaluation carcass suspension method (tenderstrech) on meat quality traits of beef cattle
• Grantee: Julia Delvage Leonel
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• FAPESP's process: 19/14572-2 - Signaling pathways of adipogenesis and marbling in crossbred Bos taurus-Bos indicus cattle supplemented with vitamin A
• Grantee: Luis Artur Loyola Chardulo
• Support Opportunities: Regular Research Grants