Gebresenbet, Girma
- Department of Energy and Technology, Swedish University of Agricultural Sciences
Abstract
Forty-eight slaughter bulls were transported by road in groups of eight for approximately 30 min, 3 h and 6 h in two replicates. After slaughter and an ageing time of 7 days, steaks from the longissimus dorsi thoracis were tasted by a trained sensory panel in terms of odour, tenderness, residue, juiciness, flavour intensity, flavour quality, and overall liking. Transport time had a significant effect (P < 0.05) on meat tenderness and overall liking. The panel preferred meat from animals given the 3-h journey as opposed to the 30 min or 6-h journey and found it was more tender and had a better overall liking. (C) 2002 Elsevier Science Ltd. All rights reserved.
Keywords
sensory meat quality; cattle; beef; transport time
Published in
Meat Science
2003, volume: 63, number: 3, pages: 353-357
Publisher: ELSEVIER SCI LTD
SLU Authors
UKÄ Subject classification
Animal and Dairy Science
Food Science
Veterinary Science
Publication identifier
- DOI: https://doi.org/10.1016/S0309-1740(02)00093-1
Permanent link to this page (URI)
https://res.slu.se/id/publ/2451