scholarly journals Effect of stress during slaughter on carcass characteristics and meat quality in tropical beef cattle

2020 ◽  
Vol 33 (10) ◽  
pp. 1656-1665
Author(s):  
Apolo A. Carrasco-García ◽  
Violeta T. Pardío-Sedas ◽  
Gloria G. León-Banda ◽  
Concepción Ahuja-Aguirre ◽  
Pedro Paredes-Ramos ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Principal Component ◽  
Quality Parameters ◽  
Cortisol Concentration ◽  
Operating Conditions ◽  
Drip Loss ◽  
Meat Samples

Objective: This study aimed to determine the effects of stress during slaughter of beef cattle on physiological parameters, carcass, and meat quality at a Federal Inspection Type slaughterhouse located in the southeast of Mexico.Methods: A total of 448 carcasses of male Zebu×European steers with an average age of 36 months were included. Carcass assessment of presence of bruises and bruise characteristics was carried out on each half-carcass. Blood variable indicators of stress (packed cell volume, neutrophil to lymphocyte ratio, glucose, cortisol concentration) and meat quality parameters (pH, color, shear force, drip loss) were evaluated.Results: Of the 448 carcasses evaluated, 81% of the carcasses showed at least one bruise; one bruise was detected in 36.6% and two bruises in 27.0% of animals. Of the 775 bruises found, 69.2% of the bruises were grade 1 in region 3. Of the 448 carcasses studied, 69.6% showed hyperglycemia (6.91 mmol/L); 44.3% and 22.7% showed high (74.7 ng/mL) and extremely high (108.8 ng/mL) cortisol levels, respectively, indicative of inadequate handling of animals during preslaughter and slaughter. Of the carcasses evaluated, 90.4% had a pH ≥5.8 with an average of pH 6.3. In both pH groups, meat samples showed L* values >37.0 (81.6%) and a shear force >54.3 N; meat pH≥5.8 group showed a drip loss of 2.5%. These findings were indicative of dark, firm, and dry (DFD) meat. According to principal component analysis, grades 1 and 2 bruises in region 3 and grade 1 bruises in region 5 were highly associated with cortisol, drip loss, and color parameters b* and h* and were negatively associated with L*, a*, and C*.Conclusion: The bruises probably caused by stress-inducing situations triggered DFD meat. Appropriate changes in handling routines in operating conditions should be made to minimize stress to animals during the slaughter process to improve animal welfare and meat quality.

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

Effect of nutritional regimen including limit feeding and breed on growth performance, carcass characteristics and meat quality in beef cattle

2012 ◽  
Vol 92 (3) ◽  
pp. 327-341 ◽  
Author(s):  
E. M. McGregor ◽  
C. P. Campbell ◽  
S. P. Miller ◽  
P. P. Purslow ◽  
I. B. Mandell
Keyword(s):  
Beef Cattle ◽  
Growth Performance ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
High Energy ◽  
Ad Libitum ◽  
Limit Feeding ◽  
Daily Gain

McGregor, E M., Campbell, C. P., Miller, S. P., Purslow, P. P. and Mandell, I. B. 2012. Effect of nutritional regimen including limit feeding and breed on growth performance, carcass characteristics and meat quality in beef cattle. Can. J. Anim. Sci. 92: 327–341. The effects of nutritional management regimen and breed on growth performance, carcass attributes, and meat quality were evaluated in 68 British (BRIT) and Continental (CONT) crossbred steers, managed on one of three nutritional regimens: (1) ad libitum access to a 77% corn diet (ALGRAIN), (2) limit feeding initially of the 77% corn diet, followed by ad libitum access to the 77% corn diet (LFGRAIN), and (3) limit feeding initially of a 90% haylage diet, followed by ad libitum access to the 77% corn diet (LFHAYL). Nutritional regimen by breed interactions (P<0.02) were present for average daily gain, dry matter intake (DMI), gain to feed, and shear force. LFHAYL regimen decreased gains to a greater extent for BRIT steers than CONT steers managed on ALGRAIN or LFGRAIN. Feed intakes were similar across nutritional regimens for CONT steers, while DMI was depressed in BRIT on LFHAYL as compared with steers started on ALGRAIN or LFGRAIN. Gain to feed was greater in BRIT cattle on LFGRAIN vs. ALGRAIN, while gain to feed was similar in CONT started on grain (ALGRAIN, LFGRAIN). Shear force was lower for beef from LFHAYL BRIT vs. beef from BRIT on ALGRAIN or LFGRAIN, while the converse was true for CONT. Limit feeding of a high-energy diet may be appropriate for cattle of British background to reduce feed input costs, while ensuring tenderness.

scholarly journals Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

2018 ◽  
Vol 18 (2) ◽  
pp. 557-574
Author(s):  
Bulent Ekiz ◽  
Alper Yilmaz ◽  
Hulya Yalcintan ◽  
Akin Yakan ◽  
Ismail Yilmaz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Male And Female ◽  
Water Buffaloes ◽  
A Value ◽  
L Value ◽  
Meat Samples

Abstract Carcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffaloes had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21 days had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21 days had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffaloes had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and Σn-3 fatty acids and lower Σn-6/Σn-3 ratio compared with female water buffaloes.

scholarly journals The Effect of Different Sources of Selenium Supplementation on the Meat Quality Traits of Young Charolaise Bulls during the Finishing Phase

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 596
Author(s):  
Silvia Grossi ◽  
Luciana Rossi ◽  
Michele De Marco ◽  
Carlo Angelo Sgoifo Rossi
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Dry Matter ◽  
Carcass Characteristics ◽  
Color Stability ◽  
Quality Parameters ◽  
Selenium Yeast ◽  
Cattle Meat ◽  
Finishing Beef Cattle ◽  
Different Sources

The aim of the study was to compare the effects of sodium selenite (SS), selenium yeast (SY), and hydroxy-selenomethionine (OH-SeMet) on the meat quality and selenium (Se) deposition of finishing beef cattle. Sixty-three bulls were distributed over 3 treatments and fed SS, SY, or OH-SeMet at 0.2 mg kg−1 dry matter (DM) for 60 d. None of the Se sources affected the growth performance or carcass characteristics. OH-SeMet showed a higher Se transfer to the meat than SS or SY (p < 0.01). SY and OH-SeMet reduced the shear force of the meat (p < 0.0001), improved pH (p < 0.001), and reduced the drip losses (p < 0.001) and the lipid oxidation of the meat (p < 0.001). During 8 d of storage, OH-SeMet showed higher levels of meat lightness (L*) and yellowness (b*) than SS (p < 0.001), while the SY meat showed a higher L* than SS, albeit only on d 6. OH-SeMet improved b*, compared to SS, and also compared to SY on days 4, 7, and 8 (p < 0.001). Supplementing beef with SY and OH-SeMet improved several meat quality parameters. OH-SeMet appears to be the most effective strategy to improve the Se content and color stability of beef cattle meat.

scholarly journals Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1311
Author(s):  
María Moreno Díaz ◽  
Valeriano Domenech García ◽  
Carmen Avilés Ramírez ◽  
Francisco Peña Blanco ◽  
Francisco Requena Domenech ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Quality ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Drip Loss ◽  
Quality Traits ◽  
Beef Production ◽  
Meat Quality Traits ◽  
By Products

Finishing diets in intensive beef production systems are mainly based on cereals, which does not take advantage of the capacity of the ruminant digestive system to digest fibrous feeds, cannot be considered sustainable and does not contribute to the circular bioeconomy. Our aim was to investigate the effects of an alternative concentrate rich in agro-industrial by-products for finishing crossbred Limousine heifers. Four pens with 12 heifers and four pens with 13 heifers were randomly allocated to one of two treatments: control (CON), a commercial concentrate with a 43.3% cereal composition, and alternative (ALT), a concentrate with a composition of 22% cereals and 73.5% agro-industrial by-products. Growth performance data were collected along the 91 days of the experimental period. Carcass characteristics were collected after slaughter and 24 h later. Vacuum-packaged samples from longissimus muscle were aged for 7, 21 or 28 days to study meat quality traits. Feed intake was higher and feed conversion rate was poorer in the ALT treatment, but no differences were found in average daily gain and feeding costs. Treatment had no effects on any of the measured carcass traits (grading, hot and cold carcass weight, dressing out, chilling losses, subcutaneous fat depth, pH, temperature and lean and fat colour) nor on the meat quality traits (drip loss, cooking loss, shear force, oxidative stability, chromatic indices and pigment contents). Ageing time decreased drip loss and shear force, increased lightness and did not affect redness or surface colour stability. In conclusion, feeding crossbred Limousine heifers a finishing diet rich in agro-industrial by-products did not have any negative effects on performance, carcass and meat quality traits, which might be considered positive from the point of view of sustainability of beef production. Under the conditions assayed, ageing for 21 and 28 days improved tenderness of meat, without detrimental effects on oxidative stability or traits related to visual acceptability.

scholarly journals Seasonal overview of beef meat quality in a small-scale slaughterhouse

2021 ◽  
Vol 854 (1) ◽  
pp. 012103
Author(s):  
I Vicic ◽  
M Petrovic ◽  
S Stajkovic ◽  
N Cobanović ◽  
N Karabasil
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Small Scale ◽  
Drip Loss ◽  
Reactive Protein ◽  
Beef Meat ◽  
Potential Biomarker ◽  
Meat Samples

Abstract The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimation, in the first instance drip loss and ultimate pH.

Growth, carcass and meat quality characteristics of beef cattle with 0, 50 and 75 percent Wagyu genetic influence

1999 ◽  
Vol 79 (2) ◽  
pp. 129-137 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
T. Entz ◽  
S. D. M. Jones ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Growth Parameters ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Genetic Influence ◽  
Vitamin Supplements ◽  
Crossbred Cattle ◽  
Barley Silage

Feeding trials were conducted in two years to compare growth performance, carcass characteristics and quality of meat from beef cattle with 0, 50 or 75% Wagyu genetic influence. The cattle types used in the two years of the study were Continental crossbred steers (0% Wagyu), cattle with 50% Wagyu influence (Wagyu/Angus crossbreds) and 75% Wagyu influence (containing 25% from other European breeds). Cattle were housed in individual pens in the first year and in group pens in the second year. Cattle were fed a backgrounding diet containing 35% barley grain and 65% barley silage with protein, mineral and vitamin supplements until they weighed more than 380 kg, after which they were adapted to a finishing diet consisting of 80% barley and 20% barley silage with mineral and vitamin supplements. Cattle were weighed every 4 wk and at the end of the finishing period they were processed and carcass information was obtained. A three-rib section (10–12) was removed from 41 (year 1) and 44 (year 2) carcasses selected randomly from each group, and Warner–Bratzler shear force was determined. The year-by-cattle type interaction was significant for most parameters; thus all the data were also analysed by year using weight of cattle at initiation of the feeding trial as a covariate for the backgrounding and finishing phases of growth and using carcass weight and back fat depth as covariates for carcass and meat-quality parameters. Weight at the start of the trial influenced most growth parameters and age at slaughter. Continental crossbred steers had higher (P < 0.05) ADG than Wagyu crossbred cattle during the finishing phase (1.47 vs. 0.82 kg d−1) in year 1, but not in year 2. Carcass weights of 75% Wagyu crossbred cattle were lower (P < 0.05) than those of Continental crossbred steers in both years. Warner–Bratzler shear force values were less than 5.3 kg to shear cores of 19 mm diameter. However, 92% in year 1 and 71% in year 2 of the carcasses from Wagyu crossbred cattle graded Canada AAA, and contained more than a "small" amount of intramuscular fat. Thirty percent of the carcasses from Wagyu crossbred cattle in year 1 graded Canada Prime. Only 30% of Continental crossbred steers in year 1 and 10% in year 2 graded Canada AAA. Wagyu genetic influence enhanced marbling in beef cattle without loss in carcass size for the 50% Wagyu steers. Key words: Wagyu, Carcass characteristics, Warner–Bratzler shear force

VARIATION IN MEAT QUALITY AT THREE SITES ALONG THE LENGTH OF THE BEEF LONGISSIMUS MUSCLE

1990 ◽  
Vol 70 (2) ◽  
pp. 707-710 ◽  
Author(s):  
C. GARIÉPY ◽  
S. D. M. JONES ◽  
W. M. ROBERTSON
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Shear Force ◽  
Lumbar Vertebra ◽  
Quality Parameters ◽  
Drip Loss ◽  
Longissimus Muscle ◽  
Muscle Ph ◽  
The Right ◽  
Quality Variation

Variation in meat quality parameters (pH, color, shear force, expressible juice, drip loss) for the longissimus muscle at three sites (site 1 = 4–7th ribs, site 2 = 8–12th ribs, site 3 = 13th rib - 5th lumbar vertebra) was investigated in the right carcass sides from 80 steers. Muscle pH was similar for all three sites at 45 min and at 24 h postmortem. At 6 d, muscle pH was higher (P < 0.05) at site 1 than site 3. Visually assessed color scores were similar (P > 0.05) for all three sites. Minor differences were found for expressible juice and drip loss across the three sites. It was concluded that apart from shear force, quality variation at the three sites along the longissimus muscle was minor. Key words: Beef, longissimus, meat quality variation

Effect of transportation on ostrich (Struthio camelus) weight loss and meat quality

2012 ◽  
Vol 52 (12) ◽  
pp. 1153 ◽  
Author(s):  
L. C. Hoffman ◽  
W. J. Wolmarans ◽  
C. Smith ◽  
T. S. Brand
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Parameters ◽  
Drip Loss ◽  
Struthio Camelus ◽  
Transport Distance ◽  
Significant Difference ◽  
Hue Angle ◽  
Dressing Percentage

The purpose of this study was to compare the effect of different transport distances on ostrich meat quality parameters, weight loss, and dressing percentage. Twenty-four ostriches were transported for 0 (T0), 60 (T60) and 600 (T600) km before being slaughtered. There was a significant difference (P = 0.038) in the percentage liveweight loss during transport and lairage between T60 km (2.4 ± 2.185%) and T600 km (8.13 ± 1.156%), respectively. There was also a significant difference (P = 0.003) in dressing percentage (farm weight to cold carcass weight) between the two abovementioned groups (T60 = 49.77%; T600 = 46.86%). Treatments also had a significant effect (P < 0.05) on ultimate pH (pHu), with the ostriches that did not travel exhibiting the lowest average pHu (5.77 ± 0.053) and the birds that travelled 600 km having the highest average pHu (6.11 ± 0.053). No differences (P > 0.05) were found in shear force and percentage cooking loss between the treatments, although all three treatments differed significantly (P < 0.05) from each other in drip loss (T0 km = 0.40%; T60 km = 1.36%; T600 km = 0.97%). Significant differences (P < 0.05) were found for L*, b* and hue-angle colour ordinates between the three treatments, while there were no differences (P > 0.05) in a* and chroma values. A significant correlation was found between hue angle (r = 0.528; P = 0.008) and pHu. The results of this study indicate that ostrich transport distance influences liveweight loss and meat quality.

Effects of pre-slaughter short-term factors on pork quality

2019 ◽  
Vol 59 (12) ◽  
pp. 2273
Author(s):  
Fotios Mantis ◽  
Iosif Bizelis ◽  
George K. Symeon ◽  
Emmanuel Rogdakis
Keyword(s):  
Meat Quality ◽  
Sarcomere Length ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Drip Loss ◽  
Short Term ◽  
Blood Samples ◽  
Meat Samples

We examined the effects of pre-slaughter short-term factors including season of the year, duration of transportation and lairage time, as well as sex of pigs, on pork quality. Meat samples were collected from 590 pigs (females, entire and castrated males) that were slaughtered in a commercial abattoir in Greece over a 15-month period. Meat quality parameters pH, colour, drip loss, cooking loss, Warner–Bratzler shear values and sarcomere length were measured on the longissimus dorsi. DNA was isolated from blood samples and the frequency of the recessive halothane gene mutation HALn was determined. The results demonstrated that pork quality with respect to pH and L* values was normal in 93.9% of the samples, with 5.1% of samples classified as PSE (pale, soft and exudative) and 1.0% as DFD (dark, firm and dry). Duration of transportation was critical: brief and long transfers had the ability to impair meat quality. A lairage time of 2–4 h before slaughter was adequate when the pigs were free of HALn and the climatic conditions were not extreme. Season of the year was a very important factor, with significant variations recorded in meat-quality parameters between winter and summer months. Finally, the sex of the animals was responsible for differences in meat quality, but these differences were small and unlikely to be identified by the consumers.

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