Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers.
Lara MoranLuis Javier R BarronShannon S WilsonMaurice G O' SullivanJoseph P KerryRobert PrendivilleAidan P MoloneyPublished in: Journal of the science of food and agriculture (2020)
Tenderization methodologies should be optimized for each production system and muscle; however, both panel and instrumental texture results indicate that eating quality of beef from either production systems is acceptable after 14 days of ageing, or even earlier if the suspension method is applied. © 2020 Society of Chemical Industry.