J. Anim Sci.
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J. Anim Sci. 1976. 42:72-83.
© 1976 American Society of Animal Science
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Effects of Elevated Temperature Conditioning on Youthful and Mature Beef Carcasses1

P. A. Fields, Z. L. Carpenter and G. C. Smith

Texas Agricultural Experiment Station2, College Station 77843

Abstract

Single sides from each of 27 steer and 21 cow carcasses were placed in a 0 to 2 C holding cooler 1 hr post-exsanguination. Counterpart sides from each carcass were placed in a 14 to 19 C cooler for 12, 16 or 20 hr (nine steer and seven cow sides per time interval) and then moved to the 0 to 2 C cooler for the remainder of a 48-hr storage period. At 48 hr postmortem, steaks from steer and cow sides held at 14 to 19 C for 20 hr were significantly more tender than those from normally chilled sides. Panel tenderness ratings for steaks removed 7 days postmortem revealed that steaks from sides stored for 12 hr at 14 to 19 C were more tender than those from control sides. Steaks from mature (cow) carcasses exhibited a greater tenderness response to temperature treatments than did steaks from the youthful (steer) carcasses. The sarcomere lengths of myofibrils from cow carcasses were significantly greater for sides held at a higher temperature for 20 hours. Bacterial counts at the termination of the 48-hr storage period were not significantly (P<.05) different between control and treated sides. Pre-rigor storage at elevated temperatures enhanced the visual appearance of subsequent steaks from steer and cow carcasses. In 115 of 120 comparisons (P<.05 in 40 comparisons) steaks from treated sides displayed numerically higher ratings than steaks from control sides for muscle color, consumer acceptability and discoloration during 5 days of retail display.

Footnotes

1 T. A. 11039, Texas Agricultural Experiment Station. This study was partially supported by a grant from King Ranch, Inc., Kingsville, Texas and the American Brahman Breeders Association, Houston, Texas.

2 Meats and Meat Chemistry Section, Department of Animal Science, Texas A&M University.






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