In the thesis, we analysed several studies that investigated the influence of the suspension method of carcass halves, pelvic and Achilles tendon suspension, on meat sensory characteristics, shear force, sarcomere length and water-holding capacity, and pH. When carcass halves are suspended from the pelvic bones, the position of the hind leg and spine changes, resulting in more stretching or less shortening of most hind leg muscles and the longissimus dorsi muscle during rigor. In the studies reviewed, we found that the sarcomere length in the longissimus dorsi muscle increased by 4 to 24%, in the semimembranosus muscle by 18 to 81%, in the adductor muscle by 0 to 66%, and in the gluteus medius muscle by 9 to 52%. Consequently, after pelvic suspension shear force decreased by 7 to 21% in longissimus dorsi muscle, by 18 to 29% in semimembranosus muscle, by 5 to 17% in adductor muscle, and by 17 to 34% in gluteus medius muscle. Water-holding capacity also increased with pelvic suspension. Total water loss decreased by 2.4% in the longissimus dorsi, semimembranosus, adductor, and gluteus medius muscles. However, muscle contraction had no effect on the extent of postmortem glycolysis, so the suspension method also had no effect on the final pH in the muscles.
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