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Weight loss from beef sides during storage post mortem and its effects on carcass composition
1Animal Physiology Division, ARC Meat Research Institute, Langford, Bristol, Great Britain.
Meat Science
|November 8, 2011
Summary
Storage of beef carcasses for 20 days linearly reduces carcass weight and alters tissue composition. Lean and subcutaneous fat (SCF) decreased, while intermuscular fat (IMF) increased slightly, with significant water loss from SCF.
Area of Science:
- Meat Science
- Animal Science
- Food Science
Background:
- Understanding post-slaughter changes in beef carcasses is crucial for accurate compositional analysis.
- Storage conditions significantly impact carcass weight, tissue composition, and water content.
Purpose of the Study:
- To investigate the effects of 20-day storage at 1°C and 84% relative humidity on beef carcass weight, tissue composition, and water content.
- To determine the impact of storage on dissection data interpretation.
Main Methods:
- Ten Friesian-cross steer carcasses were used.
- One side of each carcass was dissected immediately (Day 1), while the other was stored for 20 days at 1°C and 84% RH before dissection.
- Weight loss, tissue composition (lean, fat), and water content were analyzed.
Main Results:
- Carcass weight loss was linear (0.17%/day), with fatter sides experiencing proportionally less loss.
- Subcutaneous fat (SCF) and lean percentages decreased significantly, while intermuscular fat (IMF) increased.
- Significant water loss occurred in all tissues except IMF, with SCF losing 28% of its original water content.
- Storage accounted for 88% of the total weight loss in Day 20 sides, compared to 65% in Day 1 sides.
Conclusions:
- Storage causes significant weight loss and alters carcass composition, though changes may not critically affect most experimental dissection data.
- Water loss, particularly from SCF, is a major component of weight reduction during storage.
- The proportion of weight loss during storage increases significantly with extended storage duration.
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