The Effect of Post‐transport Electrolyte‐glucose Solution While in Lairage on Carcass and Meat Quality of Young Bulls

Abstract

The purpose of this study was to determine the effect of electrolyte‐glucose solution (EG) while in lairage on carcass and meat quality of young bulls. Twenty Holstein Friesian young bulls were allocated to two groups, a control group (group C, n = 10) and an electrolyte‐glucose therapy group (group EG, n = 10). Muscle glycogen content was significantly higher in EG (11.6 mmol/L) compared with C (8.8 mmol/l). Cooler shrinkage, muscle pH 24 h postmortem were lower in EG than in C; however, differences were found insignificant. Steaks in EG preserved color vividness along the blooming time, and had less thawing loss. Shear force of EG were significantly lower those of C (P < 0.05) and consumer sensory evaluations indicated that EG steaks were preferred to C steaks (P < 0.001). It was concluded that EG therapy for 18 h in lairage improved carcass and meat quality. PRACTICAL APPLICATIONS In this study, the efficacy of liquid post‐transit antemortem electrolyte‐glucose therapy on carcass and meat quality of young bulls held in lairage was examined. Our results confirmed previous research results that have shown prevention from muscle glycogen loss in cattle before slaughter improved pH and meat texture. It was concluded that attributes (odor, flavor, tenderness and overall acceptability) at all aging periods (24 h, 4, 7 and 14 days) the electrolyte glucose treatment (EG) was significantly superior to the control. The study clearly showed that preslaughter EG treatment can be effective in improving carcass and meat quality.