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Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements
M V Goñi1, M J Beriain, G Indurain
1Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain.
Meat Science
|November 9, 2011
Summary
Beef tenderness in Pirenaica young bulls can be accurately predicted using early post-mortem color measurements. Specifically, color measurements on the rectus abdominis muscle 45 minutes after slaughter effectively predict beef texture characteristics.
Area of Science:
- Animal Science
- Food Science
- Meat Science
Background:
- Beef texture is a key quality trait influencing consumer acceptance.
- Objective carcass measurements are valuable for predicting meat quality early in the post-mortem period.
- The Pirenaica breed is significant in Northern Spain's beef production systems.
Purpose of the Study:
- To predict beef texture characteristics of the longissimus dorsi muscle.
- To evaluate objective carcass measurements for early post-mortem prediction of beef tenderness.
- To determine the optimal timing and muscle site for color measurements.
Main Methods:
- Studied sixty young bulls of the Pirenaica breed.
- Measured CIE L(∗)a(∗)b(∗) color parameters on latissimus dorsi (LTD), rectus abdominis (RA), and longissimus dorsi (LD) muscles.
- Utilized regression analysis to correlate color measurements with beef texture (tenderness index - TI).
Main Results:
- Color measurements on LTD, RA, and LD muscles at 24h post-mortem provided more information on beef tenderness.
- Beef TI from Pirenaica young bulls was accurately predicted by C(∗) measured on the RA muscle just 45 minutes post-slaughter.
- Early post-mortem color measurements offer a viable method for predicting beef texture.
Conclusions:
- Early post-mortem color measurement of the rectus abdominis muscle is a reliable predictor of beef tenderness in Pirenaica young bulls.
- Objective carcass measurements, particularly color, can be used for early quality assessment in beef production.
- This method allows for timely predictions of beef texture, aiding marketing and production strategies.
