What is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits?

• Published in: Meat science Vol. 179; p. 108533
• Main Authors: Soulat, J., Monteils, V., Ellies-Oury, M.-P., Papillon, S., Picard, B.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-09-2021; Elsevier
• Subjects: Life Sciences; Prediction models; Raw meat; Rearing factors; Shear force; Raw meat; Prediction models; Shear force; Rearing factors
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2021.108533

The aims of this study were, analysing the effects of rearing managements, carcass traits, and muscle type (M. complexus [CP], M. infraspinatus [IF], M. longissimus [LM], M. rhomboideus [RH], and M. serratus ventralis [SV]) on toughness of raw meat; developing prediction models to act on their toughness. According to our results obtained on the data of 77 heifers, the IF raw muscle was the toughest and appeared the most sensitive to a change in the rearing management. The four other raw muscles had a similar toughness within heifers from the same rearing management. The five raw muscles were less tough when the carcass was heavier and had higher dressing percentage and conformation. The 3 models explained about 40% of the variability observed. Our models showed that it is possible to improve the potential tenderness of raw meat, acting on: age of the heifer's mother, growth rate during the growth and fattening periods, slaughter age, carcass weight and temperature 24 h post-mortem.
•The toughness of 5 rib's raw muscles was analysed by warner-bratzler shear force.•The effects of rearing managements applied during the whole life of heifers, carcass traits, and muscle type on the toughness of the 5 rib's raw muscles were analysed.•Infraspinatus raw muscle was the toughest and appeared the most sensitive to a change in the rearing management.•Age of the heifer's mother, growth rate during the growth and fattening periods, slaughter age, carcass weight and temperature at 24 h post-mortem are factors impacting the potential tenderness of raw meat.