Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management

Effects of electrical stimulation and age at slaughter on carcass and meat quality of two Sudanese Baggara beef types

“…In this study, ES carcasses reached a low pH value (5.77), whereas the carcass temperature was still high (21.40 °C). This observation agrees with the reports of Li et al (2006) and Agbeniga & Webb (2018), who found that ES of beef carcasses resulted in a rapid carcass pH fall with a reduction in the WHC. The water-holding capacity of the muscles from older animals was better (P <0.01) than the muscles of the younger group.…”

“…In other species, Cetin et al (2012) found that the stimulated carcasses of lamb and goat with different levels of voltage (50, 100, and 250 V) resulted in a significant pH decrease up to 24 hours post mortem compared with non-stimulated ones. However, other studies reported the significant effect of ES on post-mortem pH decline up to 6 hours post mortem (Agbeniga & Webb, 2014;Polidori et al, 2016;Pophiwa et al, 2016;Agbeniga & Webb, 2018). The observed effects of ES on the decline in carcass pH up to 24 hours post mortem may be due to factors that influence the amount of glycogen stored before slaughter.…”

“…However, ES may have negative impacts on WHC in beef by hastening pH decline (Li et al, 2006;Agbeniga & Webb, 2018). The current focus of the meat industry is to produce a product of good quality and consistent supply.…”

Cumulative incidence and causal risk factors of carcass condemnations in a South African high-throughput cattle abattoir

“…Based on recent findings that carcass size is increasing in South Africa (Agbeniga & Webb, 2018) and the hypothesis that carcass size may affect carcass condemnation, regression analysis was performed between bovine carcass weight and percentage carcass weight loss owing to partial or whole carcass condemnation. The results indicate that a relatively small, but significant, proportion of the variation in production losses was explained by carcass weight (R 2 = 0.17) (Figure 1).…”

Μελέτη Των Χαρακτηριστικών Ποιότητας Των Παραγόμενων Σφάγιων Και Του Βόειου Κρέατος Στην Ελλάδα

“…Αυτό εξηγεί περαιτέρω τον σημαντικά μεγαλύτερο αριθμό νεαρών ταύρων που σφάζονται στη χώρα μας. Επιπλέον, η ενθάρρυνση της παραγωγής βαρύτερων σφάγιων, λόγω της ευνοϊκής τιμολόγησης αυτών αποτελεί κοινή πρακτική και σε άλλες χώρες, σύμφωνα με πρόσφατες μελέτες στην Ιταλία(Savoia et al, 2019) και στη Νότια Αφρική(Agbeniga et al, 2018). (Εξαιρετική) και 36,4 % στην Κατηγορία R (Καλή), ενώ μόνο 2,2 % στην Κατηγορία P (Μέτρια).…”