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Research article2003Peer reviewed

Effect of transport time on sensorial aspects of beef meat quality

Villarroel M, Maria GA, Sanudo C, Olleta JL, Gebresenbet G


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

Published in

Meat Science
2003, Volume: 63, number: 3, pages: 353-357

    UKÄ Subject classification

    Animal and Dairy Science
    Food Science
    Veterinary Science

    Publication identifier


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