Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls

Teke, Bülent; Akdağ, Filiz; Ekiz, Bülent; Uğurlu, Mustafa

doi:10.1016/j.meatsci.2013.07.009

Cited by 45 publications

(43 citation statements)

References 34 publications

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“…The non-significant difference between young and old groups in the current study might be related to similar fatness levels (carcass fat thickness and marbling score) of the groups. The WHC values obtained in the present study were similar to those of values reported by Teke et al (2014) for Simmental bulls.…”

Section: Discussionsupporting

confidence: 91%

“…L* values of young and old groups were consistent with this data up to 24 hours but slightly decreased after the seventh day. Pigment concentration of diet, slaughter weight, fatness level of carcass (Beriain et al, 2000) and level of pre-slaughter stress (Teke et al, 2014) might influence the meat colour characteristics. Hence, these factors might be reasons for the similar colour values of young and old groups in the current study.…”

Section: Discussionmentioning

confidence: 99%

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Effects of initial fattening age on carcass characteristics and meat quality in Simmental bulls imported from Austria to Turkey

Üstüner¹,

Yalçıntan²,

Orman³

et al. 2016

SA J. An. Sci.

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The aim of this study was to determine the effects of initial fattening age on carcass and meat quality of Simmental bulls imported from Austria to Turkey. These animals were allocated to two initial ages of fattening groups, namely young (n = 74) and old group (n = 61) at 5.5 and 7.5 months old, respectively. After reaching the target final weights, the animals were slaughtered and the carcass characteristics, area and circumference of the longissimus thoracis et lumborum (LTL) muscle, marbling score, and meat quality, including cooking loss, water-holding capacity (WHC), shear force (WBSF), and colour parameters were evaluated in six animals per group. A comparison of hot and cold carcass weights and dressing percentages, LTL circumference, fat thickness values and marbling score indicated no significant differences between young and old groups. However, the LTL area was significantly affected by the initial age. There were no significant differences between groups in WHC, cooking loss, and WBSF values and meat colour parameters. The results of this study showed that the initial fattening age of bulls showed no significant effect on carcass and meat quality parameters, except the LTL area. The LTL area was significantly higher in young group than the old group. Further studies are needed to improve carcass and meat quality of imported Simmental bulls through modifying the initial fattening age.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Effects of initial fattening age on carcass characteristics and meat quality in Simmental bulls imported from Austria to Turkey

Üstüner¹,

Yalçıntan²,

Orman³

et al. 2016

SA J. An. Sci.

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“…Then no differences in WHC between males and females could be expected. Expressed juice and cooking loss values obtained in the current study were similar with results reported by Teke et al (2014), who used same muscle and methodology with the current study for measuring the amount of expressed juice and cooking loss. The non-significant gender influence was also reported by Liotta et al (2011) in cooking loss for Cinisara cattle and by Li et al (2014) Tenderness of cooked meat is one of the most important factors affecting consumer approval and therefore a choice.…”

Section: Carcass Qualitysupporting

confidence: 87%

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

Ekiz

Yılmaz

Yalçıntan

et al. 2018

Annals of Animal Science

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Carcass and meat quality of male and female Anatolian Water Buffalos 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 buffalos had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21-day 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-day 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 buffalos had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and ∑n-3 fatty acids and lower ∑n-6/∑n-3 ratio compared with female water buffalos.

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“…(Gunenc ; Teke et al . ). However, in the present work we have kept all the aforementioned factors constant for the selected animals, therefore the differences in pH values may be due to the differences in levels of glycogen stored in muscles and its degradation rate among the genders.…”

Section: Resultsmentioning

confidence: 97%

“…The ultimate pH of meat has been reported to be influenced by a number of factors related to metabolism of skeletal muscles, for instance preslaughter management, muscle type, feeding diet and so on. (Gunenc 2007;Teke et al 2014). However, in the present work we have kept all the aforementioned factors constant for the selected animals, therefore the differences in pH values may be due to the differences in levels of glycogen stored in muscles and its degradation rate among the genders.…”

Section: Effect Of Gender On Ph and Whc Of Various Musclesmentioning

confidence: 99%

Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing

Park

Seong

Cho

et al. 2014

Animal Science Journal

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Carcasses from Hanwoo steers (n = 15) and cows (n = 15) were classified into three groups: group 1 (G1), the carcasses had 10% to < 11.5% intramuscular fat (IMF) in loin muscles; group 2 (G2), the carcasses had 13% to < 4.5% IMF in loin muscles; and group 3(G3), the carcasses had 17% to < 18.5% IMF in loin muscles. These were used to evaluate the effects of gender and carcass group on quality traits and Warner-Bratzler shear force (WBSF) of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), Longus colli (LC), Supraspinatus (SS), Latissimus dorsi (LAD), Semimembranosus (SM), Quadriceps femoris (QF), Biceps femoris (BF) and Semitendinosus (ST) muscles. Our results showed that pH values of LT, LL, LC, BF and QF muscles were lower in steers than in cows (P < 0.05). Water holding capacity (WHC) was found higher in LC, SS, LAD and QF muscles of steers (P < 0.05). At day 2 of ageing, gender affected the WBSF values of only PM, LD and QF muscles in G1, and QF muscle in G3; however, with additional ageing, the gender effect was observed for most of the muscles. Most muscles showed ageing responses; however, the rates of ageing response significantly varied depending on gender and carcass groups. The muscles of G1 and G2 had generally higher tenderization potentials than those of G3. Furthermore, most muscles in G3 had generally lower WBSF values than in G1 and G2. These results clearly indicate that ageing has a significant effect on quality and WBSF of beef muscles, and the classification by loin IMF level may be useful for prediction of the tenderness of other muscles.

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Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls

Cited by 45 publications

References 34 publications

Effects of initial fattening age on carcass characteristics and meat quality in Simmental bulls imported from Austria to Turkey

Effects of initial fattening age on carcass characteristics and meat quality in Simmental bulls imported from Austria to Turkey

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

Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing

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