La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Pelvic suspension and meat ageing

Institut de l’Elevage set up an experiment for the company C.V. Plainemaison which involved 9 cows from the Limousine breed and the limousine region which carcasses weighed more than 400 kg. The study aimed to quantify the effects of carcass hanging method during chilling and ageing duration on eating qualities of 4 muscles coming from favorably priced cuts: cub roll, striploin, eye of rump and topside. At the end of the slaughter line, after weighing, one half-carcass of each animal was hung from the Achille tendon and the other one from the pelvic bone, both hanging methods being crossed with 2 ageing durations: 10 or 20 days. The 4 treatments tested within the same animal were assessed by 240 untrained consumers during a tasting of grilled steaks according to the “MSA” (« Meat Standards Australia ») protocols.
Both pelvic suspension and ageing extension up to 20 days improved tenderness, flavour liking, juiciness, overall liking and quality ranks of meat samples judged by consumers. These effects were highly significant and didn’t vary between muscles. The most important impact of tenderstretching concerned tenderness. For this criteria and for juiciness, pelvic suspension and aging had independent effects. However, for the other ones tenderstretching had a higher impact on meats aged 10 days than 20 days. These results have been introduced within the requirements specifications of the premium beef brand “Or Rouge, exceptional Limousine meat” recently launched by C.V. Plainemaison.

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