The effect of some pre-slaughter factors on meat quality of bulls slaughtered in a commercial abattoir in Turkey

Karaca, Serhat; Arik, Erol

doi:10.18805/ijar.v0iof.4563

Cited by 5 publications

(2 citation statements)

References 16 publications

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“…This effect was found to have been particularly intense when lairage time was insufficient for the animals to recover after long journeys [39,49]. Another study confirmed that bulls transported over long distances (300 km) produced meat with a significantly higher pH than bulls transported for only 125 km [50]. It was also concluded that animals transported over longer distances (850 km) exhibited higher exhaustion symptoms, increased blood glycogenolysis levels, and higher meat pH in comparison with animals transported over medium distances (450 km) [48].…”

Section: Transport Distance (Td)mentioning

confidence: 86%

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

Poveda-Arteaga,

Bobe,

Krell

et al. 2024

Applied Sciences

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This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on transport distance, lairage time, and ambient temperature during slaughtering days were collected from 80 young bulls from North German farms. Meat quality parameters, including pH, temperature, and meat color were also recorded at several post-mortem times from two different carcass locations (shoulder clod and silverside). Meat texture was evaluated both by sensory and instrumental analysis, and their values were compared to find possible correlations between them. All of the aforementioned main factors (transport distance, animal weight, and muscle position), as well as the interaction between animal weight and transport distance, significantly influenced (p < 0.01) meat quality traits. The results of the assessment of the meat texture from the cooked meat patties suggested that silverside cuts were consistently harder than shoulder clod cuts, despite having lower pH48 values.

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Section: Transport Distance (Td)mentioning

confidence: 86%

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

Poveda-Arteaga,

Bobe,

Krell

et al. 2024

Applied Sciences

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“…Posterior al período de espera en los corrales, los animales son trasladados a la sala de beneficio, en donde nuevamente son sometidos a factores estresantes como son nuevos olores, ruidos desconocidos y al uso de instrumentos para movilizarlos hasta la caja de aturdimiento (58). Por esta razón, el protocolo de beneficio y el nivel de tecnología utilizado en la planta pueden llegar a ser determinantes en la presentación de carne DFD (59).…”

Section: Factores Pre Y Post Beneficio Que Afectan La Presencia De Ca...unclassified

Carne oscura, firme y seca (DFD). Causas, implicaciones y métodos de determinación

Hernández-Hernández,

Barragán-Hernández,

Angulo-Arizala

et al. 2023

Rev Colombiana Cienc Anim. RECIA

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Objetivo. Revisar las causas, consecuencias y métodos de determinación de la carne DFD con el fin de contribuir al conocimiento de esta anomalía para encontrar alternativas que contrarresten su presencia. Desarrollo. La carne DFD se presenta cuando las reservas de glucógeno muscular no son suficientes para que el pH descienda a su punto óptimo 24 h después del beneficio. Se estudian diversos factores ambientales e inherentes al animal que pueden estar interrelacionados y que serían los responsables de estrés y consecuente aparición de carne DFD. Así mismo, se revisan los diferentes métodos con los cuales se puede determinar esta condición. Consideraciones finales. El manejo de los animales pre- y pos-beneficio es determinante en la aparición de carnes DFD. Conocer los factores que influyen sobre su presencia y los métodos disponibles para su determinación puede contribuir con la disminución de esta anomalía y mejorar la calidad de las canales.

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Effect of sex and age on beef cattle meat pH

Muizniece

Kairiša

2020

Agric. sci. pract.

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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.

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The effect of some pre-slaughter factors on meat quality of bulls slaughtered in a commercial abattoir in Turkey

Cited by 5 publications

References 16 publications

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

Carne oscura, firme y seca (DFD). Causas, implicaciones y métodos de determinación

Effect of sex and age on beef cattle meat pH

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