The effect of the suspension method of Gasconne heifer carcass halves on meat quality
The aim of this paper was analyzing how different half-carcass suspension methods affect the physical, technological and organoleptic properties of longissimus lumborum, biceps femoris and semitendinosus meat. The experiment used six gasconne heifers slaughtered at 24 months of age. Each carcass was cut in half immediately after slaughter and one half was suspended traditionally from … [Read more…]