Effects of Genotype, Age, and Aging on Beef Quality
Author Information
Author(s): Yar Muhammad Kashif, Jaspal Muhammad Hayat, Ali Sher, Badar Iftikhar Hussain, Ijaz Muawuz, Hussain Jibran
Primary Institution: University of Veterinary and Animal Sciences, Lahore, Pakistan
Hypothesis
How do genotype, animal age, and aging duration affect the beef color, tenderness, and sensory characteristics of different muscles?
Conclusion
The study found that muscle-specific aging strategies can enhance meat quality in both humped and humpless bulls.
Supporting Evidence
- Humped bulls had superior color, while humpless bulls exhibited better sensory characteristics.
- The 30 ± 3 months of age bulls showed improved color and sensory characteristics.
- PM and LT muscles improved in color and tenderness at 7 days of aging.
- LL and GM muscles improved at 14 days of aging.
- PM showed better tenderness and overall acceptability among different muscles.
Takeaway
Different types of beef muscles get better in color and tenderness when aged for specific times, and some muscles are better than others.
Methodology
The study involved 32 bulls, aged 21 ± 2 and 30 ± 3 months, with muscles aged for 0, 7, and 14 days, assessing pH, color, tenderness, and sensory characteristics.
Limitations
The study focused only on specific muscles and aging durations, which may not represent all beef types.
Participant Demographics
32 bulls, 16 humped and 16 humpless, aged 21 ± 2 and 30 ± 3 months.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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