Effect of the transport duration time and season on some physicochemical properties of beef meat

Abstract

The objective of this study was to examine the effect of season and transport time on beef quality. The study was conducted during 12 months of 2009 on 480 bulls and 480 heifers of Simmental breed. The cattle were divided into 2 transport groups and then into 4 season groups according to the journey. Quality indicators pH, electrical conductivity (EC) and meat colour values were measured 24 h post mortem on m. longissimus dorsi. Heifer beef compared to bull beef had better values of quality indicators (P<0.05). Differences in quality indicators were found between cattle slaughtered in the spring and summer seasons and between cattle slaughtered in the autumn and summer seasons (P<0.05). Bull beef had poorer colour, pH and EC values in the summer and winter seasons compared to the spring season, whereas heifer beef had poorer pH, EC and colour values in the summer period compared to other seasons (P<0.05). In the summer season, poorer pH, EC and colour (L* and h*) values were obtained in groups of heifers transported for a longer time compared to heifers transported for a shorter time (P<0.05). In groups of bulls transported for a shorter time during the winter period poorer pH, EC and colour values were obtained (P<0.05). This study suggests that the quality of Simmental beef was associated with the season and that environmental factors should be considered when deciding about the time of cattle transport, since this can reduce beef colour in a very short period of time.

The effect of sex and age at slaughter on the physicochemical properties of baby-beef meat

“…In our opinion, the differences between the sexes in this research were primarily caused by differences in temperament, as well as the different response to stress that usually D. Marenčić et al: Influence of sex and age on physicochemical properties of baby-beef meat occurs immediately before the slaughter of animals. this conclusion was substantiated by previous studies that suggested that young male cattle are more prone to glycogen exhaustion before slaughter than females and castrated cattle, due to their irritable temperament and aggressive behaviour (MONIN, 2004;TATUM, 2006;MARENČIĆ et al, 2012). In comparison to cattle that were less excitable, tatUM et al (2007) recorded higher final pH values in muscles, darker colour of muscles, greater calpastatin (CAST) activity, greater firmness, poor sensory properties and unpleasant taste in cattle that were more excitable.…”

“…(RENAND et al, 2001;ČUBIĆ et al, 2011;MARENČIĆ et al, 2012). A significant number of studies have indicated that breed, sex, age at slaughter and nutrition affect the weight gain of young cattle, and carcass yield (FRENCH et al, 2001;VESTERGAARD et al, 2000).…”

Utility of acute phase proteins as biomarkers of transport stress in ewes and beef cattle

“…In fact, these results are in agreement with studies of other researchers who emphasised the role of APPs not only with inflammation but also with some conditions such as road transport which can be highly stressful and compromise welfare (Petersen et al ., 2004 ). When ewes and beef cattle are stressed, there is a rapid relase of cathecolamines which results in glycogen depletion causing a lower rate of post - mortem lactic acid synthesis and hight ultimate pH, undesirable colour, making such dry beef (Marenčić et al ., 2012 ). The APPs assay may have a potential role for monitoring adverse environmental and/or management stressors, thus enabling better animal welfare practice (Piñeiro et al ., 2007 ; Murata, 2007 ).…”

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

“…Climatic conditions in the preslaughter period, especially those being responsible of stress for animals could be important (Miranda et al, 2009;Marenčić et al, 2012). In addition, seasonal variations of temperature can affect the level of glycogen in muscles after slaughter and their ultimate pH, the two parameters describing the meat quality (Węglarz, 2010).…”

“…In contrast, extensive studies have been performed on this issue in different types of meat such as beef (Byrne et al, 2000;Banach and Żywica, 2007;Marenčić et al, 2012) and pork (Łyczyński et al, 2006;Wasilewski et al, 2008;Łyczyński et al, 2009). Van de Perre et al (2010) found that season had a significant effect on electrical conductivity of the semimembranosus muscle at 24 h postmortem in pig.…”