Influence of pelvic suspension on beef meat quality

The aim of this thesis was to investigate the effect of pelvic suspension on beef with different background and different genders. The response to pelvic suspension was studied in longissimus, semimembranosus, adductor, gluteus and psoas muscles from young bulls, bulls, heifers and cows. Prolonged ageing time until 14 days was evaluated for longissimus from heifers. It was concluded that pelvic suspension reduced shear force values for pelvic- compared to achilles-suspended sides in all muscles, except psoas, from young bulls and bulls. This decrease in shear force was not found for cows. Heifers responded differently to pelvic suspension depending on breed and showed decreases in shear force for beef- but not for dairy heifers. The variation in shear force, both within sample and between animals, decreased after pelvic- compared to achilles-suspension. Pelvic suspension effectively reduced the need of prolonged ageing time since meat aged 7 days was similar in tenderness to meat from achilles suspended sides aged for 14 days. Sarcomere lengths were elongated in semimembranosus for all gender categories after pelvic suspension. Elongation was also found in longissimus, gluteus and adductor for young bulls, bulls and cows. The variation in sarcomere length did not show the same consistent decrease due to pelvic suspension as shear force but was instead increased especially in longissimus samples. Purge during ageing and freezing loss decreased in pelvic suspended sides, especially in longissimus and semimembranosus. Sensory traits were evaluated for beef heifers and were clearly improved in pelvic suspended samples. Increased tenderness and less visible marbling was found after pelvic suspension. Tenderness also benefitted from four months extended rearing. Pelvic suspension did, however, reduce the need of finishing, since meat from heifers slaughtered directly from pasture was similar in tenderness to meat from heifers after prolonged rearing. Pelvic suspension is concluded to be a good tool to decrease purge, reduce variation and improve tenderness in beef