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The effect of extended post-mortem ageing on the Warner–Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age
Moloney, Aidan P Picard, B. Moran, Lara
Moloney, Aidan P
Picard, B.
Moran, Lara
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2020-12-22
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Moloney AP, Picard B, Moran L. The effect of extended post-mortem ageing on the Warner–Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age. Irish Journal of Agricultural and Food Research 2020;59(1):206-214; doi http://dx.doi.org/10.15212/ijafr-2020-0116
Abstract
were examined. Spring-born Angus × Holstein-Friesian heifers (n = 48) and Belgian Blue ×
Holstein-Friesian heifers (n = 48) were slaughtered, within sire breed, at 20 or 25 mo of age. Approximately 48 h
post-mortem, LT steaks (2.5 cm) were removed, and either stored at −20°C for chemical analysis or vacuum-packed,
stored at 2°C for 7, 14 or 28 d post-mortem and then at −20°C pending Warner–Bratzler shear force (WBSF) analysis.
Muscle from Angus-sired heifers had higher (P < 0.001) intramuscular fat (IMF) concentration, lower (P < 0.001)
proportion of type IIX muscle fibres and higher (P < 0.001) proportion of type IIA and type I muscle fibres compared to
muscle from Belgian Blue-sired heifers. Collagen characteristics did not differ between sire breeds. Later slaughter
increased (P < 0.001) IMF concentration and decreased (P < 0.001) total and insoluble concentrations and collagen
solubility. There were no interactions between the main effects for WBSF and no difference between sire breeds.
Later slaughter and increasing the duration of ageing decreased (P < 0.05) WBSF. Based on threshold WBSF values
in the literature, all samples would be considered tender (<39 N) after 7 d ageing. Untrained consumers are likely
to detect the decrease in WBSF from 7 to 14 d ageing but not due to further ageing. Within the production system
examined and based on WBSF data, extending LT ageing to 28 d is not necessary to ensure consumer satisfaction.