Effects of transport time and season on aspects of rabbit meat quality

María, G. A.; Buil, T.; Liste, G.; Villarroel, Morris; Olleta, J. L.

doi:10.1016/j.meatsci.2005.10.012

Cited by 33 publications

(35 citation statements)

References 12 publications

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“…Meat with pH above 6.0 has been considered unsuitable for storage, because it may favor the development of proteolytic microorganisms (Dalle Zotte, 2002). An effect of ambient temperature on pH was not detected in the present study, but María et al (2006) reported higher 24 h pH in winter than in summer.…”

Section: Discussioncontrasting

confidence: 94%

“…Their yellowness results, however, were not consistent in different muscles: it was lower at the higher temperature in the biceps femoris, but higher in the longissimus muscle. María et al (2006) reported that season had much more effect on meat quality than transport time. Their results were also in partial agreement with those from the present study: higher values for redness, but lower for yellowness in winter (average outside temperature 5 118C) compared with summer (average outside temperature 5 288C).…”

Section: Discussionmentioning

confidence: 99%

“…Differences in carcass and meat quality traits exist among genetic groups or strains (Lukefahr et al, 1983;Dalle Zotte and Ouhayoun, 1998;Gomé z et al, 1998) and have arisen as a consequence of intensive selection for growth rate (Piles et al, 2000;Ramírez et al, 2004;Pascual and Pla, 2007). Rearing systems (Dalle Zotte et al, 2009) and stress factors, such as duration of transport and stocking density during transport, (Lambertini et al, 2006;María et al, 2006) have also been related to changes in meat quality traits in rabbits. However, differences in carcass and meat quality traits among genetic groups during heat stress have not yet been identified (Chiericato et al, 1993(Chiericato et al, , 1996a(Chiericato et al, and 1996b.…”

Section: Introductionmentioning

confidence: 99%

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Carcass and meat quality traits of rabbits under heat stress

Zeferino

Komiyama

Fernandes

et al. 2013

Animal

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Rabbits are very sensitive to heat stress because they have difficulty eliminating excess body heat. The objective of the current study was to evaluate the effects of heat stress on slaughter weight, dressing percentage and carcass and meat quality traits of rabbits from two genetic groups. Ninety-six weaned rabbits were used: half were from the Botucatu genetic group and half were crossbreds between New Zealand White sires and Botucatu does. They were assigned to a completely randomized design in a 2 3 3 factorial arrangement (two genetic groups and three ambient temperatures: 188C, 258C and 308C) and kept under controlled conditions in three environmental chambers from 5 to 10 weeks of age. Slaughter took place at 10 weeks, on 2 consecutive days. Meat quality measurements were made in the longissimus muscle. Actual average ambient temperature and relative humidity in the three chambers were 18.48C and 63.9%, 24.48C and 80.2% and 29.68C and 75.9%, respectively. Purebred rabbits were heavier at slaughter and had heavier commercial and reference carcasses than crossbreds at 308C; however, no differences between genetic groups for these traits were found at lower temperatures. No genetic group 3 ambient temperature interaction was detected for any other carcass or meat quality traits. The percentages of distal parts of legs, skin and carcass forepart were higher in crossbred rabbits, indicating a lower degree of maturity at slaughter in this group. The percentage of thoracic viscera was higher in the purebreds. Lightness of the longissimus muscle was higher in the purebreds, whereas redness was higher in the crossbreds. Slaughter, commercial and reference carcass weights and the percentages of thoracic viscera, liver and kidneys were negatively related with ambient temperature. Commercial and reference carcass yields, and the percentage of distal parts of legs, on the other hand, had a positive linear relationship with ambient temperature. Meat redness and yellowness diminished as ambient temperature increased, whereas cooking loss was linearly elevated with ambient temperature. Meat color traits revealed paler meat in the purebreds, but no differences in instrumental texture properties and water-holding capacity between genetic groups. Purebred rabbits were less susceptible to heat stress than the crossbreds. Heat stress resulted in lower slaughter and carcass weights and proportional reductions of organ weights, which contributed to a higher carcass yield. Moreover, it exerted a small, but negative, effect on meat quality traits.

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Section: Discussioncontrasting

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Carcass and meat quality traits of rabbits under heat stress

Zeferino

Komiyama

Fernandes

et al. 2013

Animal

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“…Among the latter, Warner Bratzler shear force measurements are accepted as good predictors of the sensory measures of tenderness . In our study, there was a significant interaction between transport time and season on tenderness as measured by a sensory panel, which parallels the results of María et al (2006) who used Warner Bratzler measurements to determine meat acceptability. Thus, it appears that there is likely a correlation between the results of a sensory panel analysis and instrumental Warner Bratzler measurements of meat texture traits.…”

Section: Discussionsupporting

confidence: 85%

Influence of transport duration and season on sensory meat quality in rabbits.

María¹,

Liste²,

Campo³

et al. 2010

World rabbit sci.

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ABSTRACT:Little is known about the effect that journey duration and position on the vehicle have on the sensory aspects of meat quality in rabbits. In this study, 156 rabbits were transported by road in a commercial truck for 1 h or 7 h in one of three replicates in summer or winter. After slaughter, slices from the left side of the longissimus dorsi muscle were vacuum-packaged and chilled at -18 ºC until the sensory analysis to assess odour, tenderness, juiciness, fi brousity, greasiness, and fl avour intensity. Overall, the journey duration had a signifi cant effect (P<0.05) on tenderness, fi brousity and overall liking of the meat, being better the results of the meat samples from the short transport treatment. Season had a signifi cant effect (P<0.05) on the intensity of off-odours, being obtained the highest scores in summer transports. There was a signifi cant interaction effect (P<0.05) of journey time and season on tenderness and meat odour. Therefore, meat from short journeys in summer was the most tender, and meat from long journeys in winter was the toughest. The position on the truck (in multi-layered cages) do not infl uence sensory meat quality. Therefore, rabbit sensory meat quality can be affected by transport time.

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“…Extensive studies have been reported about the effect of slaughter season on meat quality in different species such as rabbit (María et al, 2006), chicken (Bianchi et al, 2007), goat (Kadim et al, 2008b), beef (Węglarz, 2010), lamb (Chulayo and Muchenje, 2013;D'Alessandro et al, 2013;Sanchez-Sanchez et al, 2013) and pig (Correa et al, 2014). However, these aspects were not common for camels.…”

Section: Effect Of Slaughter Season On Postmortem Metabolic Charactermentioning

confidence: 99%

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

Hamad

Beddada²,

Faye

2018

Emir J Food Agric

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The aim of this study was to determine the effect of slaughter season on the postmortem metabolic characteristics of dromedary camel longissimus thoracis (LT) muscle. A total number of thirty male camels (5-7 years old) were included in this work. Ten camels were slaughtered according to season of the year (winter, spring and summer). The samples were analyzed for muscle pH, muscle temperature, electrical conductivity, drip loss (DL), cooking loss(CL) and thawing loss (TL). No significant (p> 0.05) effect of slaughter season on muscle pH and cooking loss was observed. However, slaughter season significantly (p< 0.05) influenced the electrical conductivity, muscle temperature, drip loss and thawing loss. All of these parameters were higher (p< 0.05) during summer as compared to winter and / or spring seasons. Moreover, several correlations between different studied parameters were reported. In conclusion, these findings indicated that slaughter season had a significant (p< 0.05) effect on several postmortem metabolic parameters of camels. Therefore, this study demonstrated that the electrical conductivity late postmortem measurement can be used as a suitable method for the evaluation of camel's meat quality.

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Effects of transport time and season on aspects of rabbit meat quality

Cited by 33 publications

References 12 publications

Carcass and meat quality traits of rabbits under heat stress

Carcass and meat quality traits of rabbits under heat stress

Influence of transport duration and season on sensory meat quality in rabbits.

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

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