Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes.

26 Bannur ewes, age 6-7 yr at slaughter, were used in a study on effects of carcass suspension (by the Achilles tendon or the pelvis) and conditioning (24 h at 14-15 degree C, then 24 h at 3-4 degree C; 7 h at 14-15 degree C, then 17 h at 3-4 degree C; or 24 h at 3-4 degree C) on organoleptic properties of the cooked meat (semimembranosus, biceps femoris or semitendinosus muscles). Data are given for Warner-Bratzler shear values, objectively-measured hardness and cohesiveness, and sensory firmness, toughness, succulence, and overall quality. Pelvic suspension gave better tenderness than Achilles tendon suspension. The optimum conditioning regime was holding at 14-15 degree C for 24 h, followed by 4-5 degree C for 24 h. The semitendinosus muscle was the least affected by the various conditioning and hanging procedures.