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 its Achilles tendon, while the other half was suspended from its pelvis (foramen obturatum). Two days after slaughter, the effect of the suspension method on the physical properties was examined and then the meat was aged for four days and analyzed by a sensory panel. The results show that suspending the half-carcass from the pelvis decreases drip loss and increases meat tenderness, measured both with a Warner-Bratzler blade and by the sensory panel after grilling. The suspension method proved to have minimum effect on the aroma and taste, however.
