Lidia (Fighting Bull) Bovine Breed Used as a Producer of Quality Meat. Optimization of Chilling Rate and Ageing Time

C. Vieira; B. Martínez; B. Rubio; J.J. García

Lidia (Fighting Bull) Bovine Breed Used as a Producer of Quality Meat. Optimization of Chilling Rate and Ageing Time

in 63rd International Congress of Meat Science and Technology

Autor:innen:

C. Vieira

C. Vieira Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo 37770, Salamanca, Spain; vieallce@itacyl.es

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B. Martínez

B. Martínez Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo 37770, Salamanca, Spain; vieallce@itacyl.es

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B. Rubio

B. Rubio Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo 37770, Salamanca, Spain; vieallce@itacyl.es

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, und

J.J. García

J.J. García Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo 37770, Salamanca, Spain; vieallce@itacyl.es

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Art:: Kapitel

Seiten:: 264–266

DOI:: https://doi.org/10.3920/9789086868605_111

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Lidia breed is selected by behavior characteristics but studies related to this breed as beef producer are scarce. Because is characterized by poor conformation and very thin subcutaneous fat cover, it is necessary to optimize the chilling regime at slaughterhouse to minimize the risk to suffer cold shortening. Twelve carcasses were subjected to two chilling treatments (Conventional -2 °C for 24 h, and delayed chilling 12 °C for 6 h then 2 °C until 24 h). Microbial counts and pH and temperature changes were measured during 24 hours post mortem. Longissimus thoracis muscles were used to measure sarcomere length and meat quality (instrumental texture, cooking loses and sensorial analyses) after 3 and 10 days of ageing. The pH and temperature that makes them susceptible to cold shortening were just observed (10.9 °C when pH=6.2.). Carcasses microbial counts were not affected. Conventional chilling treatments resulted in significantly lower cooking losses. Sarcomere length and Warner-Bratzler shear force was unaffected by chilling regime. However, in sensory analysis, conventional chilling showed a higher toughness than delayed chilling carcasses. Although both chilling regimes improved Warner-Bratzler shear force and some sensory attributes with ageing, a longer period than 10 days should be necessary to reach a desirable tenderness. Objective: to study the effect of chilling treatment and ageing applied to Lidia breed carcasses on meat quality.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Lidia (Fighting Bull) Bovine Breed Used as a Producer of Quality Meat. Optimization of Chilling Rate and Ageing Time

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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