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dc.contributor.authorMoloney, Aidan P
dc.contributor.authorPicard, B.
dc.contributor.authorMoran, Lara
dc.date.accessioned2021-08-23T15:54:33Z
dc.date.available2021-08-23T15:54:33Z
dc.date.issued2020-12-22
dc.identifier.citationMoloney 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-2020-0116en_US
dc.identifier.issn2009-9029
dc.identifier.urihttp://hdl.handle.net/11019/2589
dc.descriptionpeer-revieweden_US
dc.description.abstractwere 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.en_US
dc.language.isoenen_US
dc.publisherCompuscript Ltd.en_US
dc.publisherTeagasc
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;Vol. 59
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectBeefen_US
dc.subjectbreeden_US
dc.subjectinstrumental textureen_US
dc.subjectwet agingen_US
dc.titleThe 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 ageen_US
dc.typeArticleen_US
dc.identifier.rmishttp://dx.doi.org/10.15212/ijafr-2020-0116
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorGrantNumberFood-CT-2006-36241en_US
dc.source.volume59
dc.source.issue1
refterms.dateFOA2021-08-23T15:54:33Z
dc.source.journaltitleIrish Journal of Agricultural and Food Research
dc.identifier.eissn0791-6833


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