Changes in meat quality characteristics of bovine meat during the first 6 days post mortem

The development of some quality parameters in bovine meat during the first 6 days of post mortem ageing was studied in two commercial groups (heifer and bull). In the first day bull meat is harder and springier. Meat pH falls during the first 24 h post mortem in both groups, reaching values around 5.5, and it did not change during the next 5 days. Water-holding capacity (expressed as percentage of expelled water) increased in heifer meat. Instrumental texture measures (texture profile analysis, TPA) showed a decrease in hardness, springiness and chewiness in bull raw meat. Sensory analysis showed that assessors perceived a decrease in hardness and in springiness in bull meat and a decrease in juiciness and in chewiness (number of chewings before swallowing) in heifer meat. Ageing showed no effect on assessors' pleasantness either in heifers' or in bulls' meat. During the first 3 days, heifer meat was juicier. Heifers' meat produced a greater pleasantness on the sixth day. Both meats were not very different for most quality parameters studied in this work. (C) 2003 Elsevier Ltd. All rights reserved.