2.1. Samples
For the experimental design, 216 British breed steers
were used. Animals were feeding in a grazing system and
supplemented with cracked corn (up to 5% live weight) at
the end of the fattening period. Slaughter procedure was
performed with Good Manufacture Practices, in a commercial
meat-packing and processing plant licensed for
exporting to the EU. Semitendinosus muscles were dissected
from carcasses (137 ± 4.6 kg) 48 h post-slaughter, trimmed
free of fat, weighed and vacuum packaged (CRYOVACTM
BB4L, Sealed Air Corporation, Buenos Aires-Argentina).
The muscles had an average weight of 1840.2 ± 131.2 g,
and an average pH of 5.49 ± 0.26. Sanitary conditions
were similar to those reported by Vaudagna et al. (2002).
After 24-h storage at 1.0 ± 0.5 C, the muscles were processed
as follows.
2.1. SamplesFor the experimental design, 216 British breed steerswere used. Animals were feeding in a grazing system andsupplemented with cracked corn (up to 5% live weight) atthe end of the fattening period. Slaughter procedure wasperformed with Good Manufacture Practices, in a commercialmeat-packing and processing plant licensed forexporting to the EU. Semitendinosus muscles were dissectedfrom carcasses (137 ± 4.6 kg) 48 h post-slaughter, trimmedfree of fat, weighed and vacuum packaged (CRYOVACTMBB4L, Sealed Air Corporation, Buenos Aires-Argentina).The muscles had an average weight of 1840.2 ± 131.2 g,and an average pH of 5.49 ± 0.26. Sanitary conditionswere similar to those reported by Vaudagna et al. (2002).After 24-h storage at 1.0 ± 0.5 C, the muscles were processedas follows.
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