The effect of swimming lambs and subsequent resting periods on the ultimate pH of meat

Petersen, G.V.

doi:10.1016/0309-1740(83)90034-7

Cited by 18 publications

(6 citation statements)

References 9 publications

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“…Given the wide range of environmental, nutritional, and psychological reasons that can lead to stress in animals, several model systems have been used to study stress in animals and to predict the incidence of DC. Emotional stressors (restraint, isolation, or mixing of unfamiliar animals), as well as physical stress (walking long distance, use of dogs to chase the animals, hot season transportation, or forcing sheep to swim) can induce stress and the DC syndrome (Petersen ; Warriss and others ; Tarrant ; Warriss ; Bond and others ). Thus, these methods individually or in combination, have been used in studies on DC meat.…”

Section: Contributing Factors To DCmentioning

confidence: 99%

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Ponnampalam

Hopkins

Bruce

et al. 2017

Comp Rev Food Sci Food Safe

191

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Dark cutting in beef and sheep meat has been the subject of extensive research with numerous associations established between it and various production practices. Despite these associations, dark cutting still occurs and causes significant financial losses globally in the fresh meat market. Consumers tend to reject dark meat as it is perceived to be from old or poorly-handled animals and is described as being tough, having an undesirable flavor, and having a short shelf-life. There is no universal system to categorize dark cutting carcasses and meat across countries, although various methods are used to determine the phenomenon. Classifying carcasses as dark cutters on the basis of ultimate pH or color using one muscle, such as the m. longissimus thoracis can lead to mis-description of other muscles within the same carcass and loss of income across the supply chain. The purpose of this review was to identify the factors predisposing animals to dark cutting and to provide recommendations and directions for future research. The review revealed no single production factor causing dark cutting, but that a range of factors or a combination of factors and interactions lead to its occurrence. Dark cutting is a complex condition that can be resolved through comprehensive management of animals, and management of human involvement, and clear guidelines to minimize the incidence of "dark cutting" meat and to improve the profitability of all sectors in the supply chain are provided here.

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Section: Contributing Factors To DCmentioning

confidence: 99%

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Ponnampalam

Hopkins

Bruce

et al. 2017

Comp Rev Food Sci Food Safe

191

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“…El pH es una de las principales medidas utilizadas para monitorear calidad de la carne y puede ser afectado por el tipo y tiempo de transporte, así como la densidad de carga (De la Fuente y col 2006), la duración y condiciones del reposo (Petersen 1983, Jacob y col 2005 a ) y el tipo de insensibilización (Velarde y col 2003). El manejo prefaena posee en general un efecto negativo sobre el pH final, asociado principalmente a la acción de agentes estresantes sobre la concentración del glucógeno muscular, lo que impide una maduración completa de la carne.…”

Section: Introduccionunclassified

Efectos del transporte prolongado por vía terrestre y cruce marítimo en transbordador sobre pérdidas de peso vivo y características de la canal en corderos

Carter

Gallo

2008

Arch. med. vet.

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Efectos del transporte prolongado por vía terrestre y cruce marítimo en transbordador sobre pérdidas de peso vivo y características de la canal en corderos # Effects of long distance transport by road and sea crossing on ferry on live weight losses and carcass characteristics in lambs LM Carter, CB Gallo * Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile. SuMMaryThe effect of local terrestrial transport for 12 h and prolonged terrestrial plus sea crossing on ferry transport for 46 h on weight loss and carcass quality characteristics was studied in Corriedale lambs from the same origin, destined to a regional or extraregional slaughterhouse, respectively. Four commercial journeys (2 local and 2 prolonged) transporting a total of 2,106 lambs were used. In each load, 25 randomly chosen lambs were individualized; live weight before and after transport, hot carcass weight and carcass bruising were registered, and samples of liver and muscle tissue were collected immediately after slaughter in order to determine the concentration of glycogen. In the cold carcasses, after 24 h refrigeration at 4 °C, pH was measured in the loin and the leg. Data obtained were submitted to statistical tests in order to determine significant differences between local and prolonged transport for all the variables, except bruises which were analysed only descriptively. In the lambs transported for 46 h the live weight losses were higher and the carcass weight and dressing percentage were lower than in lambs transported for 12 h (P < 0.01). No differences were found (P > 0.05) for liver and muscle glycogen concentration nor for pH, however, the high pH values observed in the carcasses and the low concentrations of glycogen found suggest that even local transport for 12 h produced high levels of stress and energy consumption.Palabras clave: corderos, transporte, canales, calidad.

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“…In lambs exposed to underfeeding, shearing and swim washing, either singularly or combined, only lambs experiencing all three stressors consecutively were found to have elevated pH values (Bray et al, 1989). Furthermore, a linear relationship was found between the number of times lambs were washed on arrival in lairage and the mean ultimate pH (Petersen, 1983). Higher meat pH levels and a slower pH decline found in HIGH lambs suggest that the handling treatment used in the present study caused depletion of muscle glycogen stores before slaughter that resulted in a decrease in lactic acid production after slaughter.…”

Section: Discussionmentioning

confidence: 92%

“…Before slaughter, animals may experience several stressors in addition to transport (Ferguson and Warner, 2008), including the stress associated with loading and unloading from the truck and during lairage (Petersen, 1983;Broom et al, 1996;Parrott et al, 1998). Furthermore, the stress associated with handling at the time of loading and unloading can vary according to factors such as the quality of handling (gentle v. rough), experience of the handler, animal temperament, the condition of the animals and the quality of the facilities (Schwartzkopf-Genswein et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-slaughter handling, exercise and the presence of a dog on lamb welfare and meat quality

Sutherland

Worth

Stuart

et al. 2016

Animal

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Before slaughter, lambs may experience several stressors such as feed and water deprivation, handling and transport that have the potential to negatively impact welfare and meat quality. The objective of this study was to evaluate the effect of pre-slaughter handling, exercise and the presence of a dog on the behaviour and physiology of lambs and meat quality at slaughter. At 6 months of age, 60 lambs ( n = 20 lambs/replicate; three replicates) were allocated to one of the two treatment groups ( n = 30 lambs/ treatment): low (LOW) intensive handling or high (HIGH) intensive handling. LOW lambs were moved short distances, quietly and without the use of a dog before transport. HIGH lambs were moved quickly, long distances and with a dog present before transport. Lamb behaviour (standing, lying, rumination and panting) was recorded for 1 h before (post-treatment) and after transport (post-transport), and for 30 min before slaughter (pre-slaughter). Blood samples were collected before (baseline), after transport (post-transport) and at exsanguination (at slaughter) to assess cortisol, lactate and non-esterified fatty acid (NEFA) concentrations. At slaughter, lamb carcases ( M. longissimus lumborum) were evaluated for pH levels, drip and cook loss, and tenderness. HIGH lambs spent more time standing ( P < 0.001) and panting ( P < 0.001) and less time lying ( P < 0.001) and ruminating ( P < 0.001) post-treatment than LOW lambs, but more ( P < 0.001) time ruminating post-transport. All lambs spent more time standing ( P < 0.001) and less time lying ( P < 0.001) and panting ( P < 0.001) post-transport and pre-slaughter than post-treatment. Cortisol concentrations were greater ( P < 0.001) in lambs post-transport and at slaughter compared with baseline values. Lactate concentrations were lower ( P = 0.002) in HIGH than LOW lambs. In addition, NEFA concentrations were higher ( P < 0.001) post-transport and at slaughter in HIGH compared with LOW lambs. Ultimate pH was higher ( P < 0.001) in HIGH than LOW lambs and pH declined quicker ( P = 0.012) in LOW than HIGH lambs. Cook loss, drip loss and shear force were lower ( P ⩽ 0.05) in HIGH than LOW lambs. The HIGH intensive pre-slaughter handling regime used in the present study caused stress in lambs and increased ultimate pH that could potentially negatively impact welfare, product quality and consistency.

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The effect of swimming lambs and subsequent resting periods on the ultimate pH of meat

Cited by 18 publications

References 9 publications

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Efectos del transporte prolongado por vía terrestre y cruce marítimo en transbordador sobre pérdidas de peso vivo y características de la canal en corderos

Effect of pre-slaughter handling, exercise and the presence of a dog on lamb welfare and meat quality

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