Meat Quality of Different Beef Cuts from Carcasses Stored at a Given Cooling Temperature

R. García-Valverde; C. Avilés; F. García; V. de la Rosa; E. Capilla; A.L. Gallego

Meat Quality of Different Beef Cuts from Carcasses Stored at a Given Cooling Temperature

In: 63rd International Congress of Meat Science and Technology

Authors:

R. García-Valverde

R. García-Valverde ¹CICAP Research Center, Pozoblanco, Cordoba, Spain

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C. Avilés

C. Avilés ²University of Cordoba, Cordoba, Spain

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F. García

F. García ³Sociedad Cooperativa Ganadera Andaluza de los Pedroches COVAP, Pozoblanco, Cordoba, Spain; rgarcia@cicap.es

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V. de la Rosa

V. de la Rosa ³Sociedad Cooperativa Ganadera Andaluza de los Pedroches COVAP, Pozoblanco, Cordoba, Spain; rgarcia@cicap.es

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E. Capilla

E. Capilla ³Sociedad Cooperativa Ganadera Andaluza de los Pedroches COVAP, Pozoblanco, Cordoba, Spain; rgarcia@cicap.es

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, and

A.L. Gallego

A.L. Gallego ³Sociedad Cooperativa Ganadera Andaluza de los Pedroches COVAP, Pozoblanco, Cordoba, Spain; rgarcia@cicap.es

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Type:: Chapter

Pages:: 254–255

DOI:: https://doi.org/10.3920/9789086868605_107

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Although customers and producers demand a quick carcass delivery from slaughterhouse, the conversion of muscle into meat must be adequate in order to avoid meat technological defects. The aim of the present study was to establish the most appropriate meat cut to measure carcasses pH and temperature drops at the slaughterhouse and to determine the most appropriate slicing way for each one. For this purpose, measurements of pH and temperature were carried out in three different locations, topside, top rump and silverside, of carcasses maintained for 24 hours in a cooling chamber at 0-3 °C. Then, carcasses were cut up according to routine proceeding. Topside, top rump and silverside was selected for meat quality measurements, obtained from the carcass and sliced into three directions of cut, lengthwise, cross and sidewise to the muscular fiber. Results showed that silverside could be the election muscle to control the cooling of carcasses, and that each beef cut need a different direction cut to optimize meat quality in terms of juiciness and tenderness.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Meat Quality of Different Beef Cuts from Carcasses Stored at a Given Cooling Temperature

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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