LD muscles were aged for 1, 7, 14 and 21 days and were then evaluated for quality index. Pelvic
suspension (PS) significantly decreased the WBSF of beef muscle at 1 d and 7 d postmortem compared with AS.
The tenderness with PS at 7 d postmortem was similar with that of AS at 14 d.Moreover, PS increased sarcomere
length and decreased purge loss of LD significantly. In addition, aging time had a significant effect on pH, meat
color, Warner–Bratzler shear force, and myofibril fragmentation index of LD muscle. To conclude, PS is valuable
to be introduced to the beef industry in China for rapid (within 7 days) improvement of beef tenderness and
decreased aging time of Chinese fattened cattle.