Ante-and post-mortem strategies to improve the meat quality of high-value muscles harvested from farmed male common eland (Taurotragus oryx)
Language English Country Great Britain, England Media print-electronic
Document type Journal Article
PubMed
32438250
DOI
10.1016/j.meatsci.2020.108183
PII: S0309-1740(20)30172-8
Knihovny.cz E-resources
- Keywords
- Ageing, Biceps femoris, Immunocastration, Longissimus lumborum, Pelvic suspension,
- MeSH
- Antelopes MeSH
- Abattoirs MeSH
- Muscle, Skeletal MeSH
- Food Quality * MeSH
- Humans MeSH
- Food Handling methods MeSH
- Meat analysis MeSH
- Orchiectomy methods veterinary MeSH
- Shear Strength MeSH
- Animals MeSH
- Check Tag
- Humans MeSH
- Male MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
The effects of immunocastration, pelvic suspension and wet ageing on the meat quality of the longissimus lumborum et thoracis (LTL) and biceps femoris (BF) muscles of male common eland were evaluated. Ten subadult males were either immunocastrated (n = 5) or remained intact (n = 5) throughout a four-month growth trial, after which their carcass sides were randomly allocated to either pelvic- or Achilles-suspension. The LTL and BF were further aged for 14 days, measuring changes in the physical quality weekly. The sensory quality of the LTL and BF were determined after ageing (8/9 days, respectively). Immunocastration had minimal effects on the meat quality of male eland, but pelvic suspension decreased the shear force. All muscles reached minimum shear force after seven days of ageing, and the panellists ranked the pelvic-suspended muscles higher for tenderness traits. Incorporating pelvic suspension and wet ageing into the commercial processing of eland carcasses should be considered to improve overall meat quality.
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