The effects of pre-slaughter selection of reindeer bulls (Rangifer tarandus tarandus L.) on technological and sensory meat quality, blood metabolites and abomasal lesions

Abstract

Thirty reindeer bulls (age Vh years) were subjected to different pre-slaughter treatments to study the effects on ultimate pH values, muscle glycogen content, blood metabolites and abomasal lesions. Gathering and herding inro a grazing corral were followed by various selection procedures. Before starting these, a control group of 10 reindeer were captured by lasso and slaughtered outside the gtazing corral. Ten reindeer were then selected by hand from a small group of animals (100-150 head) in a small selection corral. Another 10 reindeer were selected from a large herd of about 1000-2000 animals, by the traditional technique of using a lasso. During a 6-hour selection, animals were captured and slaughtered after 1.5 hours (« = 2), 3-5 hours (» = 2), 5 hours (H = 3) and 6 hours (»=3) respectively. The results showed the technique of using a lasso to be stressful and glycogen-depleting, as the two lasso captured groups (the control group and the reindeer exposed to the protracted lasso selection) had the highest ultimate pH values and lowest muscle glycogen values measured. By contrast, the selection procedure where reindeer were captured by hand, was not found to be detrimental to glycogen content and ultimate pH values. Nevertheless, both selection techniques expose the reindeer ro acute stress during the capture and manual restraint, which in the present study was reflected in high plasma Cortisol values in all treatment groups. The frequency of abomasal lesions was highest in the group of reindeer subjected to the prolonged selection procedure. No connection between technological and sensory meat quality was found in this study. The technique of selecting animals by hand ought to be further developed so that existing practical problems can be solved. The Technique could then be recommended for wider use.

Fatal inanition in reindeer (Rangifer tarandus tarandus): Pathological findings in completely emaciated carcasses

“…In the present material, abomasal lesions were superficial, and appeared acute. This type of lesions is a relatively common finding in reindeer, and its relation to stress is well documented [ 22 - 24 ]. This is consistent with our findings, as there was no association between abomasal lesions and other factors that we controlled.…”

Sensory meat quality, ultimate pH values, blood metabolites and carcass parametersin reindeer (Rangifer tarandus tarandus L.) fed various diets

“…A so-called 'stress flavour' has been found in meat from intensively pre-slaughter handled reindeer (Hanssen et al, 1984;Wiklund et al, 1996bWiklund et al, , 1997, but the phenomenon has not been described or explained chemically (Rehbinder & Edqvist, 1981;Rogstadkjaernet & Hanssen, 1985;Hanssen & Skei, 1990). Brooks & Collins (1984) showed that the meat from reindeer in poor physical condition had an 'undesirable' flavour.…”

Game and venison – meat for the modern consumer

“…The effect of the different pre-slaughter handling routines (reindeer: Wiklund, Malmfors, Lundström, & Rehbinder, 1996;Wiklund, Malmfors, & Lundströ m, 1997), transport (reindeer: Wiklund, Andersson, Malmfors, Lundströ m, & Danell, 1995;Wiklund, Rehbinder, Malmfors, Hansson, & Danielsson-Tham, 2001a; red deer and fallow deer: Pollard, Stevenson-Barry, & Littlejohn, 1999) and lairage (red deer: MacDougall et al, 1979;Pollard et al, 1999;reindeer: Wiklund, Andersson, Malmfors, & Lundströ m, 1996) on various of the physical meat quality attributes has been reported and reviewed Renecker et al, 2001;Wiklund & Malmfors, 2004). As a conclusion of all these studies, possibilities to improve pre-slaughter handling routines for all deer species included were identified which would further reduce the frequency of DFD (Dark, Firm, Dry) meat with high ultimate pH values.…”