Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles Suspensão da carcaça pelo dianteiro para melhorar a maciez dos músculos Longissimus dorsi e Biceps femoris

Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles Suspensão da carcaça pelo dianteiro para melhorar a maciez dos músculos Longissimus dorsi e Biceps femoris

Hanging beef carcasses in different configurations in the cooler affect some carcass muscle tenderness. Forty Nellore steer carcasses (ten per day) were chosen at random in a federally inspected slaughter plant and hanged alternate left and right sides either in the traditional way by the hindquarte...

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Bibliographic Details
Main Authors: Albino Luchiari Filho, Renato Prates Macedo, Angélica Simone Cravo Pereira, Saulo da Luz e Silva, Paulo Roberto Leme, Guilherme Feitosa
Format: Article
Language:English
Published: Universidade de São Paulo 2005-10-01
Series:Scientia Agricola
Subjects:
bovinos
suspensão da carcaça
qualidade da carne
maciez
beef cattle
carcass suspension
meat quality
tenderness
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162005000500013

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162005000500013

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