Eating quality of hot-boned beef sirloin from Polish Black-and-White x Limousin crossbreeds
by Jacek Niedźwiedź; Marek Cierach
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 5, No. 1, 2015

Abstract: The aim of this study was to determine the eating quality and safety of hot-boned beef subjected to wet-ageing. The experiment was carried out on beef sirloin (longissimus thoracis muscle) removed 45 mins post-mortem from 18-20-month-old bulls of the Polish Black-and-White x Limousin crossbreeds. The decrease in pH value was accompanied by a significant increase (p < 0.05) of L* and a* values, respectively from 29.91 and 12.26 (45 mins, post-mortem) to 35.74 and 16.41 (48 h post-mortem). Peak shear force decreased significantly (p < 0.05) from 74.35 N to 27.63 N after 14 days of ageing. Sensory values for tenderness were higher as the ageing time increased, which agree with data obtained for Warner-Bratzler shear force lack of changes in smell, appearance and colour as well as in pH value between 48 h and 14 days post-mortem confirms good quality of meat.

Online publication date: Tue, 13-Oct-2015

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