Effect of sex and age on beef cattle meat pH

Abstract

Aim. The aim of the study was to explain the difference of pH values in heifer and bull meat and to carry out an analysis of the effect of age in groups of both sexes. Methods. The study contains data on 2,469 beef breed and their crossbreed cattle fattened on farms in Latvia and Lithuania, slaughtered in a certifi ed Lithuanian slaughterhouse ʻAgaras’ in 2018. For the assessment of the effect of sex, the beef cattle were divided into 2 study groups: 1,266 bulls and 1,203 heifers. 3 study groups were created for analysis of the effect of age: 12 – 17 months; 18 – 23 months; 24 and more months. Analysis of the data acquired was based on the indicators of descriptive statistics. T–test and Pearson correlation analysis were used. Results. The average pH in the meat of bulls was 5.87 ± 0.011, but in the meat obtained from heifers – 5.66 ± 0.005 (p ≤ 0.05). Within the desired pH value from 5.4 to 5.8, the group of bulls comprised 65 % of carcasses and the group of heifers – 86 % of carcasses. In the group of bulls, 35 % of carcasses had an increased pH in the meat (pH –≥ 5.9), while in the heifers’group – 13%. For a small part of the carcasses in both study groups, too low pH was found in meat (pH ≤ 5.3), with 1% in the group of bulls and 0.4% in the group of heifers. An analysis of the effect of age found no signifi cant differences in pH values between bulls of different ages. In the heifers’study group, the highest pH in meat was found in the group above 24 months of age, pH–5.69. Correlation analysis between the meat pH and the slaughter results showed a weak or non–existent relationship. In the overall study group, stronger correlation was observed between pH and fat score (r = –0.21, p < 0.05). Conclusions. The results indicate that meat from heifers is better quality in terms of desired pH. Meat with the desired pH can be used in the production of high-quality products that provide higher profi ts.

Genetics and nutrition impacts on herd productivity in the Northern Australian beef cattle production cycle

“…1998 ). There is an emphasis on pH as it is a major determining factor of carcass quality, with the desired pH range of 5.4–5.8 ( Muižniece & Kairiša, 2020 ). Heifers were found to have a more desirable meat pH (86 % of carcasses) when compared to bulls (65% of carcasses), however, there were no differences between pH across different age groups ( Muižniece & Kairiša, 2020 ).…”