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dc.contributor.authorDunne, Peter G.*
dc.contributor.authorMonahan, Frank J*
dc.contributor.authorMoloney, Aidan P*
dc.date.accessioned2014-07-28T09:10:52Z
dc.date.available2014-07-28T09:10:52Z
dc.date.issued2010
dc.identifier.citationP.G. Dunne, F.J. Monahan and A.P. Moloney. A note on the effect of post-mortem maturation on colour of bovine Longissimus dorsi muscle. Irish Journal of Agricultural and Food Research 49: 153–158, 2010en_GB
dc.identifier.issn0791-6833
dc.identifier.urihttp://hdl.handle.net/11019/668
dc.descriptionpeer-revieweden_GB
dc.descriptionFinancial support to P.G. Dunne was provided under the Walsh Fellowship programme of Teagasc.
dc.description.abstractFifteen heifers were housed and fed a concentrate diet while 54 counterparts grazed at pasture for 90 days at which stage six heifers from each group were slaughtered. The remaining animals in the pasture group were then housed and offered either: concentrate only; concentrate plus grass silage with silage accounting for either 20% or 50% of the total dry matter offered; or zero-grazed grass plus concentrate with grass accounting for 83% of the dry matter offered. Heifers (3/diet) were slaughtered 28, 56, 91 and 120 days thereafter. Colour characteristics of M. longissimus dorsi (LD) were measured at 48 h post mortem. The LD was then vacuum-packaged and stored at between 0 and 4 °C in darkness for 12 days, when colour characteristics were again measured. Maturation of LD resulted in meat that had higher redness values (‘a’ value; P<0.001) and a more intense red colour (higher ‘C’ value; P<0.001) at 14 days post mortem than at 2 days, regardless of diet/duration of feeding. Maturation also resulted in a brighter colour (higher ‘L’ value; P<0.001) but this difference was greatest when cattle were slaughtered the day-56 time point.en_GB
dc.languageEnglish
dc.language.isoenen_GB
dc.publisherTeagasc, Oak Park, Carlow, Irelanden_GB
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;vol 49
dc.subjectBeefen_GB
dc.subjectChilled storageen_GB
dc.subjectColouren_GB
dc.subjectDieten_GB
dc.subjectMaturationen_GB
dc.titleA note on the effect of post-mortem maturation on colour of bovine Longissimus dorsi muscleen_GB
dc.typeArticleen_GB
dc.identifier.rmisNFSA-0104-5717
dc.contributor.sponsorTeagasc Walsh Fellowship Programme
refterms.dateFOA2018-01-12T07:45:25Z


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