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2011 | 29 | 1 |

Tytuł artykułu

Effect of pre-slaughter housing of different cattle categories on beef quality

Autorzy

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The aim of the study was to determine optimal pre-slaughter handling procedures (individual or group housing) for various slaughter cattle categories. Subjects were 842 Black-and-White Polish Holstein-Friesian slaughter cattle, classified into four EUROP categories – bulls up to 24 months of age (A), bulls older than 24 months (B), cows which had had offspring before (D), and heifers (E). Slaughter value, colour and pH characteristics of beef from these cattle categories were studied. Housing method had no significant effect on carcass composition. The pH48 of meat from grouphoused young bulls (A) and older bulls (B) was higher and the colour parameters were significantly lower compared to meat from individually housed animals of the two categories. No effect of preslaughter housing on the pH48 and colour parameters of meat was found for cows (D) and heifers (E). Abnormally high pH (>5.8) was much more frequent (over 63%) for meat from group-housed A and B animals than for meat from individually-housed animals (about 30%). Correlation coefficients show that pH48 was negatively correlated at P≤0.001 with colour coordinates L*, a*, b* and C* (-0.39, -0.24, -0.22 and -0.25, respectively). It can be concluded that conditions of pre-slaughter housing of cattle in the slaughterhouse significantly affected the quality traits of beef obtained from young bulls (A) and bulls (B). Hence, the pre-slaughter handling should be differentiated according to the sex of animals – it may be more economically justified, despite higher cost, to keep males individually while heifers and cows in groups, prior to slaughter.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

29

Numer

1

Opis fizyczny

p.43-52,fig.,ref.

Twórcy

autor
  • Department of Cattle Breeding, University of Agriculture in Krakow, Mickiewicza 24/28, 30-059 Krakow, Poland

Bibliografia

  • ABRIL M., CAMPO M. M., A. ÖNENÇ SAŃUDO C., ALBERTÍ P., NEGUERUELA A. I., 2001 – Beef colour evolution as a function of ultimate pH. Meat Science 58, 69-78.
  • BELTRÁN J. A., JAIME I., SANTOLARIA P., SANUDO, C., ALBERTI P., RONCALÉS P., 1997 – Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef. Meat Science 45 (2), 201-207.
  • DASZKIEWICZ T., WAJDA S., KUBIAK D., KRASOWSKA J., 2009 – Quality of meat from young bulls in relation to its ultimate pH value. Animal Science Papers and Reports 27 (4), 293-302.
  • FRANC Č., BARTOŠ L., BOUŠKA J., BURDA J., SLANEC E., 1990 – Prevention of the DFD defect of beef by housing of cattle in single-animal boxes at the slaughterhouse. In Czech. Živočisna Výroba 35, 603-608.
  • HOCQUETTE J.F., RENAND G., LEVÉZIEL H., PICARD B., CASSAR-MALEK I., 2006 – The potential benefits of genetics and genomics to improve beef quality. Animal Science Papers and Reports 24 (3), 173-189.
  • HONKAVAARA M., RINTASALO E., YLÖNEN J., PUDAS T., 2003 – Meat quality and transport stress of cattle. Deutsche Tierärztlische Wochenschrift 110 (3), 125-128.
  • JELENÍKOVÁ J., PIPEK P., STARUCH L., 2008 – The influence of ante-mortem treatment on relationship between pH and tenderness of beef. Meat Science 80, 870-874.
  • KADIM I. T., MAHGOUB O., AL-AJMI D. S., AL-MAQBALY R. S., AL-MUGHEIRY S. M.,BARTOLOME D. Y. 2004 – The influence of season on quality characteristics of hot-boned beef m.longissimus thoracis. Meat Science 66, 831-836.
  • KING D. A., SCHUEHLE PFEIFFER, C.E., RANDEL, R. D.,WELSH, T. H., OLIPHINT R.A.,BAIRD B.E., CURLEY K.O.JR., VANN R.C., HALE D.S., SAVELL J.W., 2006 – Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle. Meat Science 74, 546-556.
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  • LITWIŃCZUK Z., BARŁOWSKA J., FLOREK M., TABAŁA K., 2006 – Slaughter value of heifers, cows and young bulls from commercial beef production in the central-eastern region of Poland.Animal Science Papers and Reports 24, supplement 2, 187-194.
  • MACH N., BACH A., VELARDE A., DEVANT M., 2008 – Association between animal, transportation, slaughterhouse practices, and meat pH in beef. Meat Science 78, 232-238.
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  • MOUNIER L., DUBROEUCQ H., ANDANSON S., VEISSIER I., 2006 – Variations in meat pH of beef bulls in relation to conditions of transfer to slaughter and previous history of the animals. Journal of Animal Science 84, 1567-1576.
  • PAGE J. K., WULF D. M., SCHWOTZER T. R., 2001 – A survey of beef muscle color and pH. Journal of Animal Science 79, 678-687.
  • PIPEK P., HABERL A., JELENÍKOVÁ J., 2003 – Influence of slaughterhouse handling on the quality of beef carcasses. Czech Journal Animal Science 48 (9), 371-378.
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  • VAN DE WATER G., VERJANS F., GEERS R., 2003 – The effect of short distance transport under commercial conditions on the physiology of slaughter calves, pH and colour profiles of veal. Livestock Production Science 82, 171-179.
  • VAN LAACK R. L. J. M., KAUFFMAN R. G., GREASER M. L., 2001 – Determinants of ultimate pH of meat. 47th International Congress of Meat Science and Technology, 22-26.
  • VILJOENA H. F., DE KOCKA H. L., WEBB E. C., 2002 – Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks. Meat Science 61, 181-185.
  • VILLARROEL M., MARÍA G. A., SAŃUDO C., OLLETA J. L., GEBRESENBET G., 2003 – Effect of transport time on sensorial aspects of beef meat quality. Meat Science 63 (3), 353-357.
  • WĘGLARZ A., 2010a – Beef quality depending on cattle category and slaughter season. Czech Journal Animal Science 55, (12), 548-556.
  • WĘGLARZ A., 2010b – Quality of beef from semi-intensively fattened heifers and bulls. Animal Science Papers and Reports, vol. 28, (3), 207-218.
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  • WULF D. M., PAGE J. K., 2000 – Using measurements of muscle color, pH and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. Journal of Animal Science 78, 2595-2607.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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