Ante-and post-mortem strategies to improve the meat quality of high-value muscles harvested from farmed male common eland (Taurotragus oryx). (October 2020)

• Record Type: Journal Article
• Authors: Needham, Tersia; Kotrba, Radim; Hoffman, Louwrens C.; Bureš, Daniel
• Is Part Of: Meat science. Volume 168(2020)
• Publication Date: 2020-10
• Subjects: Ageing -- Biceps femoris -- Immunocastration -- Longissimus lumborum -- Pelvic suspension; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108183
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effects of immunocastration, pelvic suspension and wet ageing on the meat quality of the longissimus lumborum et thoracis (LTL) and biceps femoris (BF) muscles of male common eland were evaluated. Ten subadult males were either immunocastrated ( n = 5) or remained intact ( n = 5) throughout a four-month growth trial, after which their carcass sides were randomly allocated to either pelvic- or Achilles-suspension. The LTL and BF were further aged for 14 days, measuring changes in the physical quality weekly. The sensory quality of the LTL and BF were determined after ageing (8/9 days, respectively). Immunocastration had minimal effects on the meat quality of male eland, but pelvic suspension decreased the shear force. All muscles reached minimum shear force after seven days of ageing, and the panellists ranked the pelvic-suspended muscles higher for tenderness traits. Incorporating pelvic suspension and wet ageing into the commercial processing of eland carcasses should be considered to improve overall meat quality. Highlights: Immunocastration had a minor influence on the meat quality of eland. Pelvic suspension increased tenderness of two high-value muscles. Pelvic suspension increased muscle yield. Pelvic suspension improved sensory eating quality of eland meat. No further benefit in tenderness results after 7 days of wet ageing.