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Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain‐Fed Veal
Author(s) -
Mandell I.B.,
Maclaurin T.,
Buttenhan S.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04635.x
Subject(s) - tenderness , longissimus , flavor , longissimus muscle , carcass weight , zoology , biology , longissimus dorsi , food science , body weight , endocrinology
Thirty‐six Holstein bull calves were used to examine the effects of carcass weight and postmortem aging on carcass characteristics and sensory attributes of grain‐fed veal. Three carcass weight classes (hide‐on) included light (< 165 kg), medium (177 to 186 kg), and heavy (195 to 204 kg) with 12 animals per class. Postslaughter, longissimus (LM) and semimembranosus (SM) roasts were aged for 2, 7, and 14 d. Carcass characteristics were generally similar ( P > 0.10) across weight class. Weight class did not affect ( P > 0.10) tenderness in LM or SM or flavor in LM. Longissimus muscle from light weight carcasses were juicier ( P < 0.07) than heavier carcasses while flavor was lower in SM for medium compared with heavy carcasses. Aging tended to increase ( P < 0.100) tenderness attributes for LM and SM. Veal flavor increased ( P =.014) with 7 d aging for LM. Postmortem aging should be considered for routine processing of veal to improve meat quality.