Influence of delayed bleeding on sensory characteristics of beef

Sensory characteristics of bovine longissimus dorsi and biceps femoris muscles from 30 heifers exsanguinated 0, 3 or 6 min after stunning and 36 steers exsanguinated 0, 3 or 30 min after stunning were evaluated to determine if delayed bleeding influenced palatability. More blood was retained in carcasses of animals where exsanguination was delayed after stunning than in control animals, but no consistent differences existed for total pigment or per cent hemoglobin in muscle. Tenderness, juiciness, flavor, shear values and cooking loss were not affected by treatment.