Freezing, thawing and aging improves the tenderness of chuck muscles from young bulls of different phenotypes
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Veterinaria México OA
ISSN: 2448-6760
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- Rubio-Lozano MS, Pérez-Buitrón EV, Méndez-Medina RD, Chávez-Gómez A, Delgado-Suárez EJ. Freezing, thawing and aging improves the tenderness of chuck muscles from young bulls of different phenotypes. Veterinaria México OA. 2014;1(1). doi: 10.21753/vmoa.1.1.333.
We evaluated eleven chuck muscles from phenotypically selected Brahman (BR, n =10) and Charolais (CH, n =10) young bull carcasses for the effect of freezing, thawing, and aging for 2, 9, 16, and 23 days on Warner-Bratzler shear force(WBSF) Splenius, infraspinatus, teres major, rhomboideus, and subscapularis from both phenotypes, and complexus from CH had tender (≤ 40 N) 9 d WBSF values. No further improvement in WBSF was observed beyond 9 days of aging. Overall, we observed freezing, thawing and aging of several chuck muscles from young bulls significantly improves beef tenderness. Further studies would help optimizing this tenderization strategy and assess its potential impact on other meat quality attributes.
Table 1. Least square means of WBSF (N) for Brahman and Charolais chuck muscles (n = 10) frozen for one week, thawed for 24-30 h at 2-4 °C, and aged for different periods
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