Split carcass aging effects on carcass yield, cut meat yield, and meat quality of Japanese Brown steers

Abstract

After 18 days of hanging on the right side, carcass yield decreased by 1%, including 1.9 kg of dehydrated yield, compared with the left side. Cut meat yields decreased about 6% （12.5 kg） with cutting. The cut meat yields de creased（ P < 0.05） in 9 out of 16 meat parts. The breaking strength of loin meat（ M. longissimus thoracis） decreased （P < 0.05）, while the hypoxanthine （Hx） content of nucleic acid-related substances, total free amino acid content, and K-value increased （P < 0.05）. The water content of thigh meat （M. semitendinosus） decreased （P < 0.05）, and the Hx content, total free amino acid content, and K-value increased （P < 0.05）. There were no differences in meat hygiene inspection of edible parts.