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Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors

Vasco Cadavez, Cristina Xavier, Ursula Gonzales-Barron
January 2019
PDF DOI

Abstract

Previous research showed that meat of optimal tenderness is produced when rigor mortis temperature falls between 12-35 °C. This study aimed to classify beef carcasses quality according to the ideal window rule using pH/temperature decay descriptors and animal characteristics. Seventy-four Mirandesa breed and 52 Crossbreds, with an average age of 10.1 ± 2.32 months, were slaughtered at one abattoir located in the Northeast of Portugal. Carcass temperature and pH, logged during 24 h post-mortem, were modelled by exponential decay equations that estimated temperature (kT) and pH (kpH) decay rates. Additionally, other pH/temperature descriptors were estimated from the fitted models. From linear models adjusted to each descriptor, it was found that hot carcass weight, age, breed, gender, age class, fat cover, conformation and transport and lairage time had influence (P < 0.05) on pH and temperature decay rates. Thus, combining the variables kT and kpH, and selected animal/carcass characteristics as linear predictors, a system to classify quality of carcasses was developed.

Type
Journal article
Publication
Meat Science

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Beef Carcass Cold-shortening Tenderness

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