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The effect of beef genotype, pelvic hanging technique and aging period on the eating quality of some hindquarter muscles

  • F O Lively (a1), T W J Keady (a2), B W Moss (a1), L J Farmer (a1), N F. S Gault (a1), E L C Tolland (a3), D C P Patterson (a2) and A G Gordon (a3)...

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The proportion of beef cattle originating from the suckler herd is projected to decrease, relative to the proportion from the dairy herd. Sinclair et al., (2001) found no difference between eating quality of Holstein and Charolais when hung tenderstretch. Most genotype comparisons in relation to meat quality have used the longissimus dorsi muscle and very few have considered more than one particular post slaughter process (ie hanging technique, aging period). The present study was undertaken to investigate the effect of genotype and post slaughter processing (hanging technique and aging time) on the eating quality of a range of hindquarter muscles.

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Sinclair, K.D., Lobley, G.E., Horgan, G.W., Kyle, D.J., Porter, A.D., Mathhews, K.R., Warkup, C.C., and Maltin, C.A. (2001) Effects of nutritional regime and genotype on organoleptic properties and instrumental texture. Animal Science 72. 269-277.

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