For consumers, the sensory properties (tenderness, juiciness, taste) of meat are crucial for purchasing decisions. Besides subjective assessment through tasting, meat tenderness can be objectively determined using shear force measurement (Warner Bratzler shear blade).

This project is being carried out in cooperation with Rewe, Ja! Natürlich; the laboratory work is being handled by Ms. Grießler, an intern at Rewe, Ja! Natürlich.

In this project, the tenderness of meat from 24 young cattle is being investigated using Instron shear force measurement. The 24 selected animals are to be between 9.5 and 11.5 months old and have a slaughter weight of 190–240 kg. For this purpose, meat samples are taken from Ja! Natürlich young beef at the processing plant and sampled at three different aging points (4, 14, and 24 days post-mortem). The samples (a total of 15 cm per young animal) are taken from the longissimus dorsi muscle caudally from the 11th rib and aged in a vacuum bag at 2 degrees Celsius. The shear force measurement is performed on both raw and grilled meat. The aim of the project is to estimate the extent to which the tenderness of young beef can be improved by longer aging.

According to experts, the production of young beef from suckler cow husbandry will increase in grassland and mountainous regions. The results provide slaughterhouses, processing plants, butcher shops, retailers, and consumers with valuable information about the effect of extended aging on meat tenderness. The project's findings are also of interest to farmers who market their beef directly from the farm. The project provides Austrian quality programs (AMA quality seal, quality fattening heifer, organic steer, etc.) with decision-making support regarding the extent to which a longer, and therefore more expensive, aging period is worthwhile.

Further information on project implementation can be found in the database for research and sustainable development (Dafne) -> Link