Fresh beef tumbling at different post‐mortem times to improve tenderness and proteolytic features of <i>M. longissimus lumborum</i>

The aim of this study was to determine the effects tumbling at different post-mortem times on proteolytic features and quality attributes beef loins (M. longissimus lumborum). Loins (n = 12) were cut into 4 sections assigned 1, 6 or 11 days non-tumbled control. Upon tumbling, additional ageing applied a common time 16 days. In general, had no considerable impacts water-holding ability samples. Tumbling resulted in an immediate decrease shear force values (WBSF) 1 day with similar WBSF compared controls (P > 0.05). With ageing, increased amounts protein degradation, myofibrillar fragmentation calpain-1 autolysis These results suggest that early coupled can synergistically impact tenderness development shorten necessary period.