Advisor(s)
Abstract(s)
Previous research showed that meat of optimal tenderness is produced when rigor mortis temperature falls
between 12−35 °C. This study aimed to classify beef carcasses quality according to the ideal window rule using
pH/temperature decay descriptors and animal characteristics. Seventy-four Mirandesa breed and 52 Crossbreds,
with an average age of 10.1 ± 2.32 months, were slaughtered at one abattoir located in the Northeast of
Portugal. Carcass temperature and pH, logged during 24 h post-mortem, were modelled by exponential decay
equations that estimated temperature (kT) and pH (kpH) decay rates. Additionally, other pH/temperature descriptors
were estimated from the fitted models. From linear models adjusted to each descriptor, it was found
that hot carcass weight, age, breed, gender, age class, fat cover, conformation and transport and lairage time had
influence (P < 0.05) on pH and temperature decay rates. Thus, combining the variables kT and kpH, and selected
animal/carcass characteristics as linear predictors, a system to classify quality of carcasses was developed.
Description
Keywords
Beef Carcass Cold-shortening Tenderness
Pedagogical Context
Citation
Cadavez, V. A.P.; Xavier, C.; Gonzales-Barron, U. (2019). Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors. Meat Science. ISSN 0309-1740. 153, p. 94-102