PIKAAJALISE LAAGERDAMISE MÕJU ABERDIINI-ANGUSE VEISETÕU LIHAKVALITEEDILE.

Beef cattle farming have expanded rapidly over the last decade in Estonia. The objective of this work was to study the effect of long ageing time on the quality of meat of the Aberdeen Angus cattle. Technological traits were analysed at 14, 28, 35 and 60 days, and chemical parameters at 14 days of ageing. No differences were found between the moisture, ash and protein contents of the muscles, while intramuscular fat concentration ranged from 0.15 to 2.62% in MTM and 0.87 to 1.62% in MLD. Decline in pH was observed, whereas electroconductivity, ageing and boiling loss increased during ageing. The shear force energy at the cutting point of MTM fibres was 221.1-271.1 mJ. Breaking point of MTM muscle fibres was highest (38.5 N) at 35 days of storing. Significantly lower shear force (29.6 N) was at 60 days. No differences were found between 14 and 28 days of ageing. The MLD muscle showed a clear trend towards tenderizing during ageing (139.1-80.4 mJ). The energy consumption value decreased at 35 days, while the shear force was significantly lower already at 28 days compared to 14 days of ageing (27.8 vs. 22.5 N). At 60 days, the shear force was 16.6 N. It can be concluded that ageing did not affect MTM muscle tenderness during 14 to 35 days of storing, and had only a modest effect at 60 days. However, ageing time had a significant effect on the tenderness of MLD. [ABSTRACT FROM AUTHOR]