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| 2. |
- Lagerstedt Norström, Åsa, et al.
(författare)
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Influence of packaging methods on beef quality traits
- 2009
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The aim of this study was to evaluate how different packaging methods and aging times affect beef meat quality traits. The packaging methods tested were high-oxygen modified atmosphere (MAP), vacuum packaging, and vacuum skin packaging. Ten young bulls (16-25 months old) from two farms were slaughtered the same day according to standard routines at a commercial Swedish slaughter plant. M. longissimus dorsi (LD) from both sides were cut from the carcass day 1 post mortem, vacuum packed and aged 7 days. The LDs were cut into 3.5 cm steaks and stored in vacuum pack, MAP or skin pack for an additional 7 or 14 days. After storage the steaks were frozen (-20°C). Samples were heat treated in a water bath until an end temperature of 73°C. The perceived tenderness was shown to be significantly different between the packaging methods. The 7-day steaks and the MAP 21-day steaks were perceived to be the least tender, whereas the vacuum packed and skin packed steaks stored 21 days were perceived to be the most tender. The samples aged in MAP had lower water-holding capacity, higher shear-force and lower juiciness and flavour intensity than all other samples
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| 3. |
- Lagerstedt Norström, Åsa, et al.
(författare)
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Vacuum skin pack of beef - A consumer friendly alternative
- 2011
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Ingår i: Meat Science. - : Elsevier BV. - 0309-1740 .- 1873-4138. ; 88, s. 391-396
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to assess how beef quality traits are affected by skin packaging compared with vacuum and high-oxygen modified atmosphere packaging (MAP; 80% O(2) and 20% CO(2)). Both M. longissimus dorsi from 6 young bulls were cut and aged in vacuum for 7 days and then cut into 3.5-cm steaks, thereafter either frozen directly day 7 or stored in skin pack, vacuum pack or MAP for an additional 7 or 14 days and then frozen. Warner-Bratzler shear force, loss and colour were measured and sensory analysis was performed. The results showed no differences in shear force, sensory analysis and total loss between steaks packed in skin pack or vacuum, but skin packed steaks had lower purge loss. MAP steaks had lower sensory scores than the other treatments at days 14 and 21. Raw MAP-steaks were bright red, but showed signs of premature browning when cooked. (c) 2011 Elsevier Ltd. All rights reserved.
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| 4. |
- Lundesjö Ahnström, Maria, et al.
(författare)
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Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups
- 2012
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Ingår i: Meat Science. - : Elsevier BV. - 0309-1740 .- 1873-4138. ; 90, s. 528-535
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Tidskriftsartikel (refereegranskat)abstract
- Pelvic and Achilles suspension methods for beef carcasses were compared for four gender-age groups (24 month bulls, 34 month bulls, heifers, and cows) and five muscles [M. longissimus dorsi (LD), M. semimembranosus (SM). M. adductor (AD), M. psoas major (PM), and M. gluteus medius (GM)]. Pelvic suspension increased muscle and sarcomere lengths in the SM, LD, GM, and AD muscles. The following effects were significant (p<0.05). Peak force was reduced by pelvic suspension in the LD and GM of bulls-24 and bulls-34, but not heifers and cows. Furthermore, peak forces decreased for the SM after pelvic suspension in bulls-24, bulls-34, and heifers. For the AD, the only decrease in peak force was for bulls-34. Water-holding capacity increased and purge in vacuum bags decreased for pelvic suspension of all muscles except the PM. Although the effects of pelvic suspension varied somewhat between gender-age groups and muscles, this method of hanging carcasses merits industrial consideration because it improves muscle yields, tenderness, and reduces variation within muscles. (C) 2011 Elsevier Ltd. All rights reserved.
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| 5. |
- Lundesjö Ahnström, Maria, et al.
(författare)
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Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes
- 2009
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Ingår i: Animal. - 1751-7311 .- 1751-732X. ; 3, s. 906-913
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Tidskriftsartikel (refereegranskat)abstract
- This study investigated the effects of pelvic suspension on the meat quality of M. longissimus dorsi, M. semimembranosus and M. adductor from 35 heifers with at least 75% Charolais breeding. Two-thirds of the heifers were slaughtered directly from pasture at 18 months of age and one-third was finished indoors and slaughtered at 22 months. After slaughter and electrical stimulation one side of each carcass was re-suspended by either the achilles tendon or the pelvic bone. Longissimus muscles were aged 7 or 14 days and were then evaluated for drip loss, colour, shear force and sensory analysis. As compared to 18-month-old heifers, 22-month-old heifers were heavier, more muscular and fatter (P < 0.05). Intramuscular fat content increased with slaughter age (P < 0.003). Pelvic suspension reduced longissimus peak force values, total energy, pH and thawing losses (P < 0.05) in heifers slaughtered at 18 months. Semimembranosus showed the largest response to pelvic suspension with significantly lower peak force and total energy values. Finishing for 4 months did not affect longissimus shear forces. Achilles-suspended samples had lower shear force values after 14 v. 7 days of ageing. Pelvic-suspended samples aged 7 days were, however, just as tender as those aged 14 days. Sensory analysis of longissimus samples aged 14 days showed that samples from pelvic-suspended sides had higher tenderness, lower bite resistance, more meaty taste and less visible marbling compared with samples from achilles-suspended carcasses.
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| 6. |
- Lundesjö Ahnström, Maria, et al.
(författare)
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Influence of slaughter age and carcass suspension on meat quality in Angus heifers
- 2012
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Ingår i: Animal. - 1751-7311 .- 1751-732X. ; 6, s. 1554-1562
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Tidskriftsartikel (refereegranskat)abstract
- This study investigated the effects of pelvic suspension and slaughter age on longissimus thoracis et lumborum (LTL) from 40 heifers with at least 75% Angus breeding. A total of 20 heifers were slaughtered directly from pasture at 18 months of age, and carcass sides were hung either by the Achilles tendon or the pelvic bone. The other 20 heifers were assigned to an additional winter housing period and slaughtered at 22 months of age; carcass sides were hung only by Achilles suspension. All carcasses were electrically stimulated and assessed according to the EUROP carcass classification system. In addition, the LTL muscles were aged for 7 or 14 days before meat quality was evaluated for intramuscular fat (IMF), drip loss, colour, shear force, compression and sensory analysis. The 22-month-old heifers were heavier, fatter and had more IMF than 18-month-old heifers. Conformation scores (muscling) did not differ between the two slaughter groups. Pelvic suspension reduced both between- and within-animal variation for peak force, total energy and compression peak force. For the 18-month-old heifers, pelvic suspension also decreased peak force, total energy and compression variables for the LTL muscles from both ageing periods, whereas Achilles-suspended samples had lower shear force values only at day 14. Sensory analysis showed that pelvic-suspended sides had greater tenderness, lower bite resistance, less threadiness, higher juiciness and meat flavour and less visible marbling than meat from Achilles-suspended sides. Pelvic-suspended sides at 18 months of age were similar in peak force and total energy values to the 22-month-old heifers. The importance of ageing the Achilles-suspended sides was more obvious for samples from 18-month-old heifers than from the 22-month-old animals. The correlations between the different instrumental measurements and sensory tenderness were considerably higher for carcasses suspended by the Achilles tendon (r = -0.55 to 0.20) than for those hung by the pelvic bone (r = -0.25 to 0.19). More correlations between sensory-evaluated tenderness and shear variables were significant after 7 days (n = 6) of ageing than after 14 days (n = 4) of ageing. This study clearly shows the benefits of pelvic suspension, which reduces the need for additional feeding after pasture.
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