Effect of transport time and ageing on aspects of beef quality

Forty-eight bulls were transported by road in groups of eight for approximately 30 min, 3 or 6 h in two replicates. After slaughter, steaks from the longissimus dorsi thoracis of all transported animals were analysed in terms of pH, water-holding capacity, myoglobin concentration, texture at 7 and 14 days of ageing (compression and Warner-Bratzler analyses) and colour of the same surface of meat cut at 24 h post-mortem and allowed to bloom for 24 h and 7 d (L∗a∗b∗, chroma and hue). The myofibrillar resistance of the meat from animals transported 30 min was significantly greater at 20% compression (P<0.05). The maximum load and a∗b∗ and chroma were all lower for meat aged 14 days.