Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi

Objectives of the present study were to evaluate the effects of suspension method and aging time on quality traits of Chinese fattened cattle M. Longissimus dorsi (LD). At the end of the slaughter line, the right sides of carcasses were re-hung from the pelvic bone obturator foramen, while the left sides remained hung by Achilles tendon suspension (AS). LD muscles were aged for 1, 7, 14 and 21 days and were then evaluated for quality index. Pelvic suspension (PS) significantly decreased the WBSF of beef muscle at 1 d and 7 d postmortem compared with AS. The tenderness with PS at 7 d postmortem was similar with that of AS at 14 d. Moreover, PS increased sarcomere length and decreased purge loss of LD significantly. In addition, aging time had a significant effect on pH, meat color, Warner–Bratzler shear force, and myofibril fragmentation index of LD muscle. To conclude, PS is valuable to be introduced to the beef industry in China for rapid (within 7 days) improvement of beef tenderness and decreased aging time of Chinese fattened cattle.