Carcass tenderness

Slaughter performance (important for butcher) slaughter yield, balanced carcass weight, composition of carcass Meat quality (important for consumer) measurable or sensory meat quality criteria (appearance, colour, tenderness, juiciness, flavour, roast and boil capacity, biochemical values (e.g. pH-value)), and nutritional value... 

The rate at which a carcass is cooled can have a marked effect on the quality of meat. Rapid chilling produces dark and dry meat, which may be tougher, whereas very slow chilling produces more tender meat, but with poorer keeping qualities because of bacterial growth. 

Kobayashi and Takasaki, 1985 Aniold et al., 1992a), or the carcass fat composition of lambs (Spillane and L Estrange, 1977). Arnold et al. (1992a) reported that vitamin E supplementation was without effect on meat pH, microbial load, or longissimus steak tenderness, juiciness or meat flavor intensity. 

The word quality infers superiority. It follows that quality grades indicate the relative superiority of carcasses or cuts in palatability characteristics. In turn, palatability is associated with tenderness, juiciness, and flavor. The major quality-indicating characteristics are (1) color and texture of bone, which indicates the age of the animal (2) firmness (3) texture and (4) marbling— the intermixing of fat among the muscle fibers. 

Electrical stimulation—Electrical stimulation is a method of tenderizing meat with electricity. The passing of a current through the carcass causes the muscle fibers to loosen. Before rigor mortis sets in, the carcass is shocked until all the energy in the muscle that causes the fibers to contract is used up. 

Electrical tenderizing is effective on beef, lamb, and goat carcasses, but not pork. 

The most tender muscle of the carcass (beef, lamb, and pork), located inside the loin and running nearly the entire length of the loin. 

Fiems, L.O., S. De Campeneere, S. De Smel, G. Van de Voorde, J.M. Vanacker and Ch.V. Boucqu 2000. Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness. Meat Sci. 56,41-47. 

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