Influence of age and method of carcass suspension on meat quality attributes of pure bred Ankole bulls

Abstract This study investigated the effect of age at slaughter, pre-rigour carcass suspension and their interaction on meat quality of longissimus dorsi from Ankole bulls. Ankole bulls (45) were evenly distributed into three age groups (2, 3 or 5 years). Immediately after slaughter, carcasses were weighed, halved and sides were either suspended in the Achilles tendon or pelvic bone until 48 h postmortem. Carcass weights, grades and fat scores increased ( P P P P